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BBQ Blog

All About Barbie

  • aussiebarbie cooks for world’s best chefs

     

    Clearly nothing frightens me having just cooked a barbie for two of the world’s great chefs.

     

    Sebastian Bras from Michel Bras restaurant in France is one of the top handful of chefs in the world and is out here for the Sydney International Food Festival. He cooked an amazing eight course meal at Quay, rated Australia’s top restaurant, with a lot of support from chef Peter Gilmore and his team.

     

    So between the Quay dinner (a...

  • Kimbo's Blog - Aug 09

    Special Weekend

    Played guest foodie judge on the new reality TV show, The Great Aussie Cookout on a farm near Gerringong on the weekend. Thought I was back in Melbourne being alternatively cold, drenched and sunburnt. Hosts are the lovely Jo Bailey/Silvani and Vince Sorrenti who is as funny as you’d expect him to be.

    Interesting concept and clearly a lot of time, money and research had been put into it, except they wouldn’t let me be nasty. Expect to be bombarded with...

  • Kimbo's Blog - July 09

    We’re in the back half of winter with spring just around the corner. That’s when a lot of people dust off their barbies and throw on some steaks and bangers to watch the footy finals.

    But you can barbecue in winter and cook delicious winter-y food. A good place to start would be a leg of lamb or a nice piece of beef, maybe topside or even brisket, essentially baked by cooking them with the lid down. The trap for young players is thinking that you can put even the lowest heat...

  • Kimbo's Blog - June 09

    Someone asked me the other day if cooking a Wagyu steak was any different from cooking any other steak on the barbie. My answer was ‘yes and no’.

    For those who have missed the ruckus, Wagyu comes from several breeds of cattle developed in Japan. We have had access to Wagyu in Australia since 1990. Part of the story is the genetics; the other part is how they’re fed. Most Wagyu in Australia uses a Japanese style system where the cattle graze for about 12 months before being grain fed...

  • 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...

  • Kimbo's Blog - Mar 09

    It has been a very meaty week for yours truly. I sweated out three days at taste of Sydney cooking with the lovely Sam Hayes (female) and her Mirrool Creek lamb and the very nice but not as cute Richard Gunner and his Hay Valley lamb and Coorong Angus beef.

    It has been a very meaty week for yours truly. I sweated out three days at taste of Sydney cooking with the lovely Sam Hayes (female) and her Mirrool Creek lamb and the very nice but not as cute Richard Gunner and his Hay...

  • Kimbo's Blog - Jan 09

    Happy new year, happy Australia Day, happy global economic bloody crisis (it’s still January and I’m sick of hearing about it already). I hope all you Aussie BBQers had a great break.

    I managed a glorious week in a house right on the beach at North Avoca, booked by my wife, followed by a week in the cyclones and floods of Fiji booked by yours truly. It has been a long couple of weeks since.But onto more important things, like food. My new year’s resolution borrows from Brillat-...

  • Kimbo's Blog - Dec 08

    Not rest for the wicked! Rushing around pre-Christmas but still finding time for a lunch or two

    Things are supposed to be winding down but nothing could be further from the truth - happily. One more of my Boys Can Cook classes in Sydney this Saturday then they’re put to bed until the end of January. We’re planning barbecue classes for the new year in Sydney to start with and selling plenty of gift vouchers. I’m still doing the tail end of the promotion for the launch of The...

  • Kimbo's Blog - Nov 08

    The great aussie blokes cookbook - available now in all good bookstores. I've been gallivanting around raising up a media frenzy...

    What a week! Launched the new book - The Great Aussie Bloke’s Cookbook a little over a week ago and I’ve been playing very very minor celebrity with TV on Today and A Current Affair, radio interviews from Perth to Darwin to Tassie and bits in newspapers and magazines across the country. Here’s a link...

  • Kimbo's Blog - Nov 08

    Still on the promo trail! Recipes making their way around the world thanks to BBC Food...

    What a couple of weeks of publicity just finished for the launch of the new book – The Great Aussie Bloke’s Cookbook. There are recipes from the book to appear in BBC Food and Who magazine but we have had The Today Show and a great piece on A Current Affair last week as well as some terrific newspaper coverage and more radio stations than I can remember. The good news is that the new one is...