News

March 27, 2009

A total fire ban – our major concern for Melbourne’s Biggest Backyard BBQ and the Global Char Grill Showcase – was almost laughable, considering the torrential rain on Saturday March 14.

Right now though, no-one is irritated by rain and as they say in the classics ‘the show must go on!’ The Global Char Grill Showcase, as part of the Connex Sizzle!, a Melbourne Food and Wine Festival event, was a fantastic event. Despite the weather, thousands of attendees learnt about the joys of char-grilling, and sampled the recipes of our fabulous guest chefs (the chefs bios).

Each chef represented a different nation, with French, Vietnamese, Argentinian, Indigenous Australian and Greek BBQ’d delights cooked over Heat Beads^® BBQ Briquettes.

The master’s of ceremony, Allan Campion and Cam Smith ‘grilled’ the chefs and presenters (pun intended) about the best tips and tricks for BBQing and nutrition. By far a favourite with the crowds that attended were the free dish tastings of BBQ’d delights such as Frozzie surf n’ turf, Marinated spit roast lamb, Lemon myrtle and ginger barramundi baked in paperbark, an Argentinean style chorizo sandwich and Beef in betel leaf (bo la lat).

View the Chef’s BBQ recipes that were demonstrated and tasted on the day.

Winner of the Char Grill BBQ Recipe competition, Nguyet Tran, demonstrated her fabulous recipe for Char Grill BBQ Pork with lemon grass and shallots, much to the delight of the Heat Beads® team who very much enjoyed the taste testing that followed!

A special mention to Barbeque’s Galore and the Bar-be School for the fantastic support we received on the day.