Foodbuzz 24, 24, 24: Aussie BBQ Bonanza – Celebrating Diversity35

Posted on September 21, 2008 by ChristieEvents

Spring has sprung in Sydney! To celebrate we had a good old fashioned Aussie BBQ featuring dishes that showcase the multicultural diversity of Australia and abundance of fresh seasonal produce.

It’s part of the global blogging event “24 Meals, 24 Hours, 24 Blog Posts” hosted by the fabulous team at Foodbuzz. They chose 24 lucky food bloggers to create an ultimate meal that was unique to their region. So of course I had to fire up the barbie and represent Oz proudly!

Just before we dive in I need to warn my international readers that there may be some Aussie slang you won’t understand. But don’t worry, just scroll to the bottom for the glossary!

Ready, Set, Go – grab some finger food and a cold bevvie…

MINI CAPRESE SALADS

A quick little adaptation turns the classic Italian salad combo into a cute canape. Cherry tomatoes, baby bocconcini and basil in a shot glass.

Guests Verdict? A real ripper! You get just the right amount of each flavour.

SMOKED SALMON CREPE ‘SUSHI’

This idea came to me in a daydream… It’s a Swedish and Japanese fusion dish! Wafer thin wholemeal crepes, cream cheese, smoked salmon and roasted seaweed.

Guests Verdict? I was hesitant at first, but I’m stoked with how good they taste.

Now let’s get serious and crank up the barbie!

GREEK LAMB SKEWERS

Diced lamb marinated in olive oil, lemon and fresh oregano. Served with a creamy feta and black kalamata olive dip.

Guests Verdict? This is good tucker, nice with a splash of dead horse. Where’s the snags?

SPRING POTATO SALAD

A seasonal adaptation with new potatoes, asparagus, broad beans and mint. Lemon and yoghurt dressing is served on the side for individual dollops.

Guests Verdict? An absolute corker! Really fresh and totally ridgy-didge. Good onya Christie!

SWEET CHILLI PRAWN SKEWERS

Fat king prawns were skewered and simply brushed with sweet chilli sauce. We couldn’t have a barbie without throwing on the shrimps! But just to clarify, we call them prawns here in Oz. Prawns.

Guests Verdict? Totally grouse. Who doesn’t love prawns? Fair dinkum it’s a bonzer dish!

TABBOULI SALAD

The classic Lebanese salad – fresh, tangy and crunchy. Perfect for a hot Spring day with parsley, tomato, cracked wheat, spring onions (scallions), lemon, mint, olive oil and allspice.

Guests Verdict? I’m rapt with this salad. Strewth, it’s so good!

And the grand finale, Vegemite inspired dessert…

TROPICAL FRUIT SKEWERS WITH VEGEMITE CARAMEL

You may think I’m crazy, but it was delicious! The Vegemite added a subtle salty flavour that really complimented the sweet fruit. Strawberries, lychees, pineapple and rockmelon (cantaloupe) were doused generously. Plus extra for dipping.

Guests Verdict? Totally Ace! Finger licking good! I reckon it could have turned out really bodgy, but fair go, Christie pulled it off!

But wait, there’s still more! I’m going to reveal all the recipes too, so drop by again tomorrow to get your first fix.

Happy eating, Christie

AUSSIE SLANG GLOSSARY

Ace! : Excellent! Very good!
Barbie : barbecue (noun)
Bevvie: beverage, drink
Bodgy : of inferior quality
Bonzer : great, ripper
Corker : something excellent.
Dead horse : Tomato sauce
Dinky-di : the real thing, genuine
Fair dinkum : true, genuine
Fair go : a chance (“give a bloke a fair go”)
Gobsmacked : surprised, astounded
Good onya : good for you, well done
Grouse (adj.) : great, terrific, very good
Oz : Australia!
Rapt : pleased, delighted
Reckon! : you bet! Absolutely!
Ridgy-didge : original, genuine
Ripper : great, fantastic
Snag : a sausage
Stoked : very pleased
Strewth : exclamation, mild oath
Tucker : food

Glossary descriptions borrowed from Koala Net.

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