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Kimbo's Blog - April 09

Your humble correspondent has steaked himself out (almost) in the past week, eating three of the best lumps of meat imaginable. And I’m on a pinot binge at the moment too, especially at lunch, so I married each fab steak with a bottle of scrumptious Australian pinot.

First was a casual lunch at the very casual Kingsley’s Steak house at Woolloomooloo Bay. My mate and I both knocked over 300 gram Certified Angus eye fillets with very good chips (don’t tell our wives) and salad (do tell our wives). Wonderful, simple presentation to make the quality of the meat the hero and great quality meat. The bottle of Victorian Curlewis pinot wasn’t half bad either. Neil Perry’s new $30million+ Rockpool Bar & Grill in Hunter St in Sydney’s CBD might be a massive gamble but the food sure is delivering. The menu is huge and diverse. While steaks are the hero here, I’m going to have a whole roasted fish next time- they looked fantastic. It is also possibly the most amazing looking restaurant in the country with 100 foot plus ceilings in the old Mercantile Mutual building. There’s a lot of wagyu to choose from but I had a seriously rich 400gram 300 day grain fed dry aged ranger’s Valley T-Bone that was just the good side of magnificent. It broke my heart not to be able to finish it. Pity I can’t say the same of the second bottle of Paringa. Quay has been rated the best restaurant in Australia by Gourmet, the SMH Good Food Guide and the Restaurant and Caterers Association this year and was rated in the best 50 restaurants in the world only this week. I found a well priced 2004 Picardy pinot from WA and nearly wept through the mud crab congee, it was so good. You can’t expect a plain piece of steak at a restaurant like this and chef Peter Gilmore’s Ranger’s Valley pure bred Black Angus fillet was surrounded by a truffled potato puree, mushrooms, eschallots, spinach and morel butter. Yum. All this has inspired me to write more beef recipes for the barbie, so keep your eyes on the site and I will post new recipes as fast as I can write them. Best regards, Kim.