Expert advice on hosting the ultimate Australia Day barbecue

BUILT TOUGH: The BeefEater Signature ProLine six-burner built-in barbecue is designed to withstand the tough Australian climate, with all stainless-steel components commercial grade.
BUILT TOUGH: The BeefEater Signature ProLine six-burner built-in barbecue is designed to withstand the tough Australian climate, with all stainless-steel components commercial grade.

With Australia Day just around the corner, now’s the time to get outside, invite your mates over and fire up the barbecue. BeefEater has teamed up with three of Australia’s top chefs to share all the tips, tricks, and tools required to hosting the ultimate Aussie barbie.

From music to top tips on grilling, Scott Bridger (Bib & Tucker, WA), James Viles (Biota, NSW) and Richard Ousby (Stokehouse Group, QLD) share their advice so you can impress everyone with your barbecue skills this Australia Day.

What do you tend to pour on Australia Day?

James Viles: Beers are at the top of the list, I love a Balter. For wines, a nice Riesling or a chardonnay is perfect for a hot summers day.

Scott Bridger: Chilled rosé and light local whites.

Richard Ousby: I love to pour rosé, beers and for the really hot days, I go for mojitos!

What music would you be playing?

James Viles: When I’m in charge, it’s usually indie rock or something similar to that genre – Maybe throw in some Aussie classics.

Scott Bridger: A mix of old and new school music, to keep everyone happy.

Richard Ousby: Artists such as Red Hot Chili Peppers, Harry Belafonte, NWA, The Killers, Jimi Hendrix, Dire Straits, Buena Vista Social Club and The Rubens will be playing this year!

What are your top three tips for stress-free grilling?

Richard Ousby:

  1. Suggest your guests to bring a plate – it takes the pressure off.
  2. Make sure you have some cold dishes prepared so you’re not cooking everything when your guests arrive – nothing wrong with some cold prawns and a potato salad!
  3. Get a killer playlist lined up which will set the tone.

Scott Bridger:

  1. Use good produce- the simplicity of barbecue means there is no room to hide, Good produce will have your back.
  2. Experiment with vegetables on your barbecue, the chariness of vegetables will make your meals and salads shine.
  3. There is so much more to barbecue than sausages, experiment with some different cuts, your butcher should be able to steer you towards some excellent secondary cuts that are full of flavor.

James Viles:

  1. Planning is key, making sure that you have prepared cooking time.
  2. It’s important to use a good quality neutral oil for cooking your produce.
  3. To make sure the next barbecue time is as good as the last, give it a good clean after use so there will be no grease build up and it’s ready to go.

Describe your dream outdoor barbecue set up?

James Viles: An amazing barbecue with a good prep space with a spacious sink and bench is a must! It ensures that your space will be clean, and you don’t have to keep travelling to the kitchen.

Scott Bridger: A great barbecue is well worth investing in, such as BeefEater’s Signature 3000e four-burner mobile barbecue that has an on-board temperature gauge and warming rack.

Richard Ousby: Lots of bench space with somewhere to fillet fish, refrigeration, ice machine, built in bins and a big ceiling fan for the hot summer days.