Perfect Backyard Barbeque Bonanza

Barbeques are more than just a casual get together in Australia.  Rather, they are a time-honoured tradition!  Since the 1950s, entertaining and being entertained at your own backyard has slowly rooted and today outdoor grilling has become a way of living in Australia.  The right outdoor atmosphere, the right food and the right vibe are the keys to your perfect backyard BBQ.

Outdoor Dining Essentials!

Here are some of the essentials that will elevate your outdoor dining experience;


Protection from the incessant sun is a must to enjoy your day-time party!  Outdoor umbrellas, tents or pergolas can form shaded sitting areas, passageways and walkways.

Bug Protection:

Add ingenuity and elegance to create natural bug repellents that also add to the glamour and spirit of the event!  Set mason-jar candles made with lemon, lime and rosemary oil, or keep planted lavender, lemongrass and basil around you to keep bugs at bay.  Use food tents to protect your dinner.


A great table is essential for your home parties.   Consider your space and choose a rectangular one for a large patio or square or circular table for a smaller dining space.  Order comfortable concrete-top outdoor dining tables online that suit your outdoor entertaining area.  Choose comfortable chairs and outdoor pillows or cushions for extra comfort!


Melamine dinnerware beats it to the top, as it is light enough to be carried and easy to clean.  It is durable enough and comes in every colour and pattern, adding a stylish element to your table.

Australian BBQs

Barbeques are all about meat and red meat is a must in Australian BBQs.  However, you can expand your palate with other things such as steak, lamb chops, sausages, kebabs, seafood and vegetables.  Here are some famous Australian BBQ recipes;

Famous Australian BBQ Recipes

1.      BBQ Roast Lemon and Oregano Chicken


  • 4 cloves of crushed garlic
  • 1 Roast Chicken (about 2kg), pat dry with a paper towel
  • 2 medium lemons sliced into quarters
  • 2 lemon rind finely grated
  • 1/3 cup sliced oregano
  • 1/4 cup olive oil
  • 2 large onions cut into 2cm-thick slices
  • Salt flakes and freshly ground black pepper
  • 2 medium zucchinis cut into 3cm slices
  • 1 big red capsicum slice into 3cm pieces
  • 1 medium sized Brinjal (eggplant) (about 400g) cut into thick slices
  • Extra oregano, for serving
  • Extra olive oil, for drizzling

In a vessel, mix the lemon rind, garlic, oregano and oil.

Fill up the cavity of the chicken with the lemon quarters

Place the sliced onions on a big oiled barbecue roasting plate and place the chicken, breast side up, on top of the onions. Rub half of the herb mixture over the chicken. Season well with salt and pepper.

Place the tray into a preheated barbecue (about 180°C) and cook, with the lid down, for 1 hour using indirect medium heat.

Baste the chicken with the remaining flavoured oil

Place the vegetables around the chicken drizzling with a little extra olive oil.

Cook the chicken for a further 50-60 minutes or until the juices run clear and the vegetables are tender. (Allow the chicken to cook for 25-30 minutes per 500g, or until internal temperature reaches 75°C.) Remove and wrap in foil and rest for 15 minutes.

Serve the barbecue chicken with the vegetables. Drizzle with any pan juices and scatter with extra oregano.

2.      Avocado Potato Salad


  • 1 avocado (ripped), split, seeded, skinned, coarsely sliced
  • 750g potatoes (with skin)
  • 1/2 cup (80ml) low-fat sour cream
  • 1 tbs lemon juice
  • 1/2 cup fresh chives, finely chopped
  • Baby lettuce leaves

Place the potatoes in a medium saucepan and boil until potatoes are tender. Refresh under cold running water and drain well.

Combine the sour cream, lemon juice and chives.  Place potatoes in a medium bowl and toss with this dressing. Add the avocado, salt and pepper to taste, then gently toss to combine.

Line a serving platter with the lettuce, spoon salad on top and garnish with extra chives.