| The barbecue is a national icon on the Australian | | | | advertisement sees Hogan enticing visitors to |
| landscape but the humble barbecue has a long history | | | | Australia with a traditional Australian barbecue and the |
| in Australia. Not only will you find a barbecue in most | | | | now famous catch phrase “I’ll put a shrimp |
| homes but also in wide range of locations around the | | | | on the barbie”. |
| country. Governments and businesses owners | | | | Today Australia’s bbq culture is changing again. |
| understand peoples love for a barbecue and have | | | | Australian’s are become more educated on |
| accommodated for this throughout our communities. | | | | cuisine and cooking and their palates are much more |
| You can find a barbecue at a: | | | | sophisticated. Burnt sausages and chops are now |
| - Caravan park | | | | being replaced with gourmet sausages, marinated |
| - Camping site | | | | steaks and fresh seafood which are all cooked to |
| - National park | | | | perfection and served with complimenting gourmet |
| - Local park | | | | salads and wines. |
| - Business sites | | | | But even though tastes are changing Australian’s |
| - Beach | | | | are still keen on maintaining a connection with their |
| Traditional Aboriginal cooking always involved the use | | | | country and their history. This trend has filtrated into |
| of a traditional barbecue – outdoor cooking over | | | | our restaurants and cafes as “bush |
| a fire or hot coals. They would also use the earth to | | | | tucker”flavours are making more appearances on |
| create earth ovens. The first fleet brought with them | | | | menus. Some of these include: |
| traditional English style ovens but it could be assumed | | | | - Wattle Seeds |
| that the extreme heat of the Australian landscape | | | | - Karrajong Flowers |
| enticed them to search for alternative cooking | | | | - Lilly Pilly Berries |
| methods outside. That combined with lessons from | | | | - Quandon (wild peach) |
| the local Aboriginals would have led to the humble | | | | - Lemon Myrtle |
| barbecue being born. | | | | - Pepper Leaf |
| Australian’s have always been aware of the | | | | - Kakadu Plum |
| strong cultural reference the BBQ has, but the world | | | | Next time you’re planning the menu for your |
| was introduced to this through an advertising | | | | traditional Australian barbecue why not add some |
| campaign featuring Paul Hogan. The 1986 | | | | traditional flavours and ingredients. |