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March 2008 A company culture based on its strong core values has resulted in public recognition for Australian Char, which recently won the Greater Dandenong Chamber of Commerce Corporate and Social Responsibility Award. Other factors contributing to this success was a long, long walk - definitely not a stroll in the park - support of local community radio Triple R, and a trip to the top end to Save the Turtles all added weight in public recognition of Australian Char as an exemplary corporate citizen... read more
February 2008 Steve Raichlen, a world-leading expert on char grilling and barbecuing was at the Gasworks Art Park in Melbourne for a unique BBQ Degustation tasting and wine pairing with Pizzini Wines last February. This showcase of multicultural Australian BBQ cuisine, epitomising unique Australian char grilling, was cooked by Eve-Lynne Fairhall, Julian Wu, John Ryan, Kerry Tait and Melbourne’s Man with the Moustache – Stavros, of Stavros Tavern in Albert Park. The fantastic recipes cooked on the day will be taken back to America in the form of Raichlen’s research for his new book Planet Barbeque – travels on the world’s barbecue trail... read more
The Heat Beads® company loves getting out in the community, spreading the word about the unbeatable flavour of food char-grilled over Heat Beads® BBQ Briquettes. Read our 'Meatier Cuts' for more about our activities ... Meatier Cuts
December 2007 A scorching summer day was a fitting way to kick off BBQ season at the 2007 Triple R Melbourne BBQ Day, sponsored by Heat Beads® briquettes. As usual, before the big event BBQ enthusiasts were invited to enter their signature char-grill BBQ recipe in the Triple R Best Char Grill Recipe Competition, for the chance to win a Weber barbeque and a year’s supply of Heat Beads® BBQ briquettes. From the pages upon pages of recipes received, the judging panel selected its top three recipes, which were cooked to perfection at BBQ Day for all to enjoy. In total, we have around fifty new recipes for the Heat Beads® website. The winner – judged by the celebrity chef judging panel Craig Penglase – The Prince Hospitality Group, Matthew Wilkinson – Circa the Prince, Ian Curley – The European and Triple R’s Cam Smith. Beef BBQ Teriyaki – Eve-Lynne Fairhall. Well done Eve-Lynne, we hope you enjoy your prize, and the glory of being crowned our BBQ expert of 2007! The listener prize – this year the crowd favourite differed from that of the professional judges on the day, nominating this recipe as the winner: Eggplant Dolmades – Brigitte Stone. Our third finalist – with a delicious taste of chicken and spice: Easy, Tasty, Spicy Chook – Anthony Williams. Brigitte and Anthony are the lucky recipients of a Summer BBQ Entertainment Pack to keep their grills firing, as well as a large helping of kudos to boot! More than 1,200 Gourmet Grill, sausage and veggie burger meals were served on the day. One lucky listener, who joined the fun on the day, also won a Summer BBQ Entertainment Pack in our Triple R Guest of the Day Lucky Draw. Congratulations to Anna Sclepis! Check the Recipes page for more than 50 delicious new recipes from this year’s competition. November 2007 BBQ season is upon us and Triple R and the Heat Beads® Company are searching to find the best char-grill recipe, to celebrate the radio station’s 6th Annual BBQ Day, held on Sunday 2nd December, at CERES in Brunswick. If you think you’ve got the winning BBQ recipe, be quick to enter! Entries close Wednesday 28th November 2007. The competition attracts BBQ recipes to excite and tease those tastebuds! From marinated meats, to Vegemite rissoles, to grilled chilli pineapple Triple R listeners have proved that there are no cooking limitations when cooking over Heat Beads® BBQ Briquettes. With all the quirky and wonderful BBQ recipes submitted by Triple R listeners, there can only be one lucky winner who will take home a brand new Weber barbeque PLUS one year’s supply of Heat Beads® BBQ Briquettes. The top three recipes will be cooked by the finalists at BBQ Day. The public can also sample each finalist’s BBQ recipe cooked over Heat Beads® BBQ Briquettes by BBQ whiz and chef extraordinaire Craig Penglase of the Prince Hospitality Group (Circa and the Stokehouse) and vote for their favourite dish. A panel of celebrity chefs and char-grilling experts including Mathew Wilkinson, Circa Head Chef, and Ian Curley, The European will be there to judge the fare. This will take place on Cam Smith’s Eat It program, broadcast live from CERES between 12pm and 1pm. You can also be part of the fun and judge each finalist’s BBQ recipe cooked over Heat Beads® BBQ Briquettes. Vote for YOUR favourite dish! March 2007 On March 23 & 24, the Heat Beads® Hot Shoe Shufflers - Lee, Merilyn, Vanessa and Rob - completed one of the most gruelling team events in the world - walking 100kms of Australian bush in an official time of 28 hours 25 minutes. Click here to read more about our adventures on the trail.  WE MADE IT! Despite many moments doubt we got there. Our official time across the Finish at Wesburn Park was 28 hours 25 minutes...despite what the clock says! December 2006 December 3 was a perfect day, when hundreds of Triple R supporters enjoyed the delicious BBQ cuisine, sun, and fun as they relaxed on the lawns at Ceres in Brunswick for the 2006 Melbourne Triple R BBQ Day. Cam Smith, compere of 'Eat It' was joined by judging panel Michael Popovic, owner/chef at Mediterraneo Charcoal Grill in Albert Park - www.mediterraneo.com.au, Andreas Panayi, chef at Stavros Tavern, Albert Park, and Ian Curley, executive chef of The European, Melbourne to select the winner of the 2006 Triple R Best Char Grill Recipe Competition. By no means easy, their final decision was Lamb I Am Backstraps, by Kerry Tait. Listeners flocked to participate in the Taste Test judging, sampling the mouth watering recipes of the finalists. Cooked by BBQ guru Julian Wu and his team, listeners joined the judging of Paul Paulino's Portugese Prawns, and Kerry Tait's Lemongrass Chicken and Lamb I Am Backstraps - without doubt the lamb was the favourite on the day! Thanks to all our team of Heat Beads® supporters who so willingly gave their time, and literally slaved over the hot grills to serve more than 1400 delicious BBQ meals in three hours, and raise funds for Triple R. Click for more 2006 Triple R Best Char Grill Recipes >> November 2006 Fierce competition surrounded the Heat Beads® Company's head office as internal departments went head-to head in its own Battle of the BBQs. On Friday November 3, the Sales & Marketing, Warehouse and Finance teams each presented mouth watering treats, cooked over Heat Beads® BBQ Briquettes. Each team put an extraordinary effort into presentation, and cooked dishes most don't even know are possible on a barbecue - cheese puffs, pavlova, bread and butter pudding, spring rolls, steamed fish and yabbies! The judges had a hard time deciding on an overall winner, and after much deliberation the first place prize was awarded to the Warehouse team, whose freshly caught and grilled snapper was a hit! Well done to everyone involved, for passionately demonstrating the vast possibilities of what can be cooked over Heat Beads® barbecue briquettes!
### Media release - November 2006 It's on again! Triple R and the Heat Beads® Company are on the hunt to find the best char-grill recipe, to celebrate the radio station's 5th Annual BBQ Day, held on Sunday 3rd December, at CERES in Brunswick. If you think you've got the winning recipe, be quick to enter! Entries close this Friday 24th November. The competition attracts recipes to tantalise many tastebuds! From Vegemite rissoles, to grilled chilli pineapple and smoked pomegranate lamb meringues, Triple R listeners have proved that the boundaries are endless when cooking over Heat Beads® BBQ Briquettes. Out of all the weird and wonderful recipes submitted by Triple R listeners, there can only be one lucky winner who will take home a brand new Weber barbecue PLUS one year's supply of Heat Beads® BBQ Briquettes. The top three recipes will be cooked by BBQ 'guru' Julian Wu at BBQ Day, and for the first time this year the public can actually taste each finalist's recipe cooked over Heat Beads® BBQ Briquettes and vote for their favourite. A panel of celebrity chefs and char-grilling experts will also be involved in the live judging, to take place on Cam Smith's Eat It program, broadcast live from CERES between 12pm and 1pm. More information about the Triple R BBQ Day, and the Best Char-Grill Recipe Competition can be found at www.heatbeads.com. WHAT: Triple R BBQ Day, sponsored by Heat Beads® BBQ Briquettes ###
### Media release - October 2006 Keen char-grillers came out in full-force with their Heat Beads® BBQ Briquettes and their fired-up barbies on Sunday October 29th 2006 to participate in the Heathdale BBQ Festival, at the Glen Orden Wetlands, Werribee. Enthusiastic participants in the Heat Beads® Char-Grill competition impressed celebrity chef and judge Gabriel Gate with the hundreds of delicious dishes, exquisitely presented. And the deserving winner of the Heat Beads® Char-Grill category was…The Broadmeadows Turkish Group, who was thrilled with the Weber prize and its supply of Heat Beads® BBQ Briquettes!
### Media release - September 2006 Serious foodies are coming together to battle it out on the BBQ at the upcoming Heathdale BBQ Festival on Sunday October 29th 2006 (12 – 7pm), at the Heathdale Glen Orden Wetlands in Werribee, Victoria. Supported by a dedicated following the annual BBQ competition is sure to be even more popular with celebrity chef Gabriel Gate’s appointment as competition judge. A maximum of 30 contestants means that spots fill fast! BBQ hopefuls have until October 6th to register! This year a new and very exciting category, the Heat Beads®
Char Grill category allows contestants the freedom to cook any recipe
to their taste-buds desire, provided it’s char-grilled over
Heat Beads® BBQ Briquettes. The Heat Beads® Company will
be providing free Heat Beads® BBQ Briquettes to all contestants
entered in this category on the day of the competition, and the
winner will take home a brand new Weber barbecue and a supply of
Heat Beads® BBQ Briquettes. Other prizes such as Heat Beads®
BBQ Entertainment and Accessories packs will also be awarded. The Heathdale BBQ Festival is a major initiative of the Heathdale (Werribee) Neighbourhood Renewal Program, to build a cohesive community, reduce inequalities and to raise the profile of Heathdale, Werribee and the Heathdale Glen Orden Wetlands. The Heat Beads® Company is proud to be supporting the 2006 Heathdale BBQ Festival. To enter the Heathdale BBQ Competition please contact Jasmina Stanic at Heathdale House on 03 8742 3125, or email jasmina.stanic@wyndham.vic.gov.au . The entry form, and terms and conditions can also be downloaded from www.heatbeads.com.au/community-events.asp . The first 10 teams to enter the Heat Beads® Char Grill category will automatically receive a Heat Beads® BBQ Accessories Pack! Entries close October 6th, 2006. More information about the Heathdale BBQ Festival 2006 can be found on the Heat Beads® website www.heatbeads.com . ### Media release - July 2006 The Telstra Gippsland Business Award program is designed to promote and encourage excellence in and recognition for successful Gippsland based businesses committed to the development of the region. A 2006 Award finalist, Australian Char's successful nomination was for our export achievements, and commitment to supporting, strengthening and expanding the export of quality Australian products to the world. Read more ### Media Release – May 2006 The recent Triple R BBQ Day in Melbourne, sponsored by the Heat Beads® Company, was proof that char grill cooking is alive and kicking here in Australia, and everyone loves a good char grill BBQ recipe! Char grill BBQ recipe fanatics and char grill recipe enthusiasts came in their droves to sample the delicious char grill BBQ recipe items on the char grill, cooked by the Heat Beads® team and char grill barbecue recipe ‘guru’ Julian Wu, founder of the Melbourne BBQ Society. The many weird and wonderful char grill BBQ recipes were entered into the Best Char Grill BBQ recipe Competition, one of only a few Char Grill BBQ recipe competitions in Australia, was also indicative of the resurgence of char grill cooking, the obsession over BBQ recipes and the dedicated following of char grillers here in Australia. All the Char Grill BBQ recipes are available on the Heat Beads® website char grilled BBQ recipe page at www.heatbeads.com.au, along with many Char Grill BBQ recipe cooking tips and product information. The Char Grill BBQ recipes are free to download. Consumers are realising the many benefits associated with Char Grill cooking, and are on the hunt for the best Char Grill BBQ recipes. “While there’s no question about the convenience of gas, if it’s flavour you want, cooking BBQ recipes with solid BBQ fuel is the only option,” says Cam Smith, Triple R’s Eat It program presenter, foodie and fellow Best Char Grill BBQ recipe Competition judge. Even blind taste test results show that 100% of participants preferred the char-grilled BBQ recipes char grilled over Heat Beads® BBQ briquettes, compared to the same recipe grilled over gas. So why is the Char Grill barbecuing over Heat Beads® BBQ briquettes such a big business? Despite always being an Australian tradition, the Char Grill barbecuing method of cooking has gained greater enthusiasm in America, where it has achieved cult status. The Kansas City barbecue Society, one of the foremost barbecue societies in the US, joins like-minded ‘Q enthusiasts and runs courses on judging and running recipe and Char Grill cooking competitions. The Society sanctions around 200 barbecue competitions each year, and provides the country's top independent competitions, such as the Annual Jack Daniels Invitational World Championship – where $100,000 of cash and prizes is up for grabs – with high calibre judges and volunteer support. Now the art of barbecuing over Heat Beads® BBQ briquettes has made a fervent return to Australia, and more importantly, is here to stay. John Ryan, judge of the Triple R Best Char Grill BBQ recipe Competition and member of the Kansas City barbecue Society, is a true advocate of the Char Grill barbecuing method, and is spreading the word about the ‘low and slow’ barbecue. “The calibre of entries into the Triple R Char Grill BBQ recipe competition was definitely on par with those entered in the American ‘Grand Slam’ competitions, which proves just how strong the following is here in Australia,” says John. Another benefit is the health factor! Char Grill cooking over briquettes is not only more flavoursome but also a healthier option. Excess fat and oils run off the meat into the bottom tray of the barbecue – not onto the hotplate so that the food cooks in its own fat! This is also one of the reasons the full flavour is enhanced. “I generally tend to use Heat Beads® BBQ briquettes just because I think it tastes better, and that’s really the only reason you should do anything with food – it’s all about the flavour,” said Julian Wu at the recent Triple R BBQ Day. Stavros Abougelis, from the famous Stavros Tavern in Melbourne, attributes cooking his delicious Char Grill BBQ recipes over Heat Beads® BBQ briquettes to the success of his 25-year business. “This method of Char Grill cooking over solid BBQ Fuel has been a Greek culinary tradition for centuries. Char Grill cooking has been embraced by Australians, and has now been adopted as an iconic part of Aussie culture. The quality of Heat Beads® BBQ briquettes in Char Grill cooking is what makes the difference to our recipes, and we use it all the time at Stavros Tavern,” says Stavros. John Ryan and Julian Wu foresee the rise in Char Grill barbecue and BBQ recipe events such as the Triple R BBQ Day, and Char Grill barbecuing competitions will become fiercely competitive, reaching the magnitude of the American contests. And the winner of this year’s Best Char Grill BBQ recipe Competition? Melbourne’s Adrian Flint with ‘The Perfect Marinade.’ Adrian, who char grills his home BBQ recipes three times a week on a BBQ, was ecstatic about winning a brand new Weber BBQ and one year’s supply of Heat Beads® BBQ briquettes! The winning Char Grill BBQ recipe as well as the other Char Grill recipe entries can be found at www.heatbeads.com.au . The website also provides Heat Beads® BBQ briquettes users with many Char Grill barbecuing tips and information. ### Media Release – February 2006 Heat Beads® BBQ products enjoy very high brand recognition and consumer acceptance as a quality product, accounting for its iconic position as the dominant supplier of solid barbecue fuel throughout Australia. Heat Beads® BBQ products are widely used in cooking the many delicious regional cuisines that we now enjoy in Australia. As well as throwing chops, snags and fried onions on a hot plate, people are getting excited about gourmet cooking over Heat Beads® BBQ briquettes. And while the Aussie taste experiences have become cosmopolitan, Australia’s market leader, Heat Beads® BBQ briquettes have become a global tradition and in huge demand. In Denmark it has achieved almost a cult status. In the Nordic countries the summer may be short, but there is a long tradition of barbecuing with solid fuels. Twenty-four hours of daylight means many opportunities for entertaining by the BBQ. Whether it be the main meal, bread, entrees or desserts, char grilled food over Heat Beads® BBQ briquettes has a huge following. Heat Beads® BBQ briquettes are used by hundreds of professional chefs in Greece and Cyprus. The Greeks taught us how to cook a good spit roast, and now hundreds of taverns in Athens cook over Heat Beads® BBQ briquettes. It is also exported to the traditional barbecuing markets of the Mediterranean, the Middle East, United Kingdom and Europe. More and more people around the world want to enjoy the Heat Beads® BBQ experience. ### Media Release – December 2005
Heat Beads® BBQ Briquettes is a popular choice to enhance the barbecue experience. Char grilled food cooked over Heat Beads® barbecue fuel is a winner every time, whether cooked by professional chefs, or the home BBQ enthusiast seeking a flavoursome meal for family and friends. ### Media Release – November 2005 To help kick start the Aussie barbecue season and savour the flavour of delicious char-grilled BBQ food, Triple R will again be running its annual BBQ Day on Sunday 4th December, with the help of Aussie barbecue icon, the Heat Beads® Company. Held at CERES Community Environment Park, just around the corner from Triple R's new Brunswick premises, the Heat Beads® Texan BBQ will be offering sausages, veggie burgers, gourmet grill delicacies and other barbecue favourites all day long for gold coin and note donations with all proceeds going to Triple R to develop studio facilities and a live performance space. Fabulous fun activities on the day will also include the famous Taste Test, where avid barbecue lovers can test their taste buds and spot the difference between char-grilled and gas-cooked cuisine. Triple R and the Heat Beads® Company are also on the hunt for
the most mouth-watering char-grill recipe, cooked over Heat Beads®
solid BBQ fuel. A live Triple R broadcast from 12 noon to 4pm will begin with the fabulous Eat It program with Cam Smith, followed by live music for Jon Von Goes’ show, the JVG Radio Method from 2pm - 4pm. Be part of the fun and listen to live music on the lawn! The Triple R bar will also be well stocked for the day. Come along and celebrate everything we love about the great Aussie BBQ and live music! ### |
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