What local foodies are bringing to your dream BBQ
You've popped to the markets to pick up some salad greens, visited your butcher for some grass-fed beef, and outsourced your sourdough making (finally). But wouldn't it be great if you could ask some of your favourite local foodies to pitch in? Curious what Isabella from Ortem or Yeliz from Sofra would bring to a summer BBQ? We were too.
Published 15 January 2023
CEYDA SAGGERS, PICCOLO PAPA
Well, this is a no brainer for us. We'll bring some incredible lamb cutlets from Andrew’s Meats, marinated with garlic, rosemary and olive oil for at least overnight. We’ll also bring a simple watermelon, heirloom tomato, Spanish onion, mint and goat’s feta salad. We hope the BBQ is a charcoal one.
MICHA WHITLEY, CORK & LEVER
I’ll bring along a kilo of Millers Gourmet Meat’s gluten-free thin pork sausages. They’re so delicious and a huge favourite among my family and friends. I don’t buy sausages from anywhere else. Nothing finishes off the humble snag in a blanket than Ten Chain Farm’s tomato relish – it sings with notes of mustard and it is oh so moreish.
And it wouldn’t be a BBQ on a hot summer’s day without a great glass of wine. I’d bring along a bottle of Smallfry Wine’s Tangerine Dream. Served extra chilled, this cloudy amber skin contact wine is simply smashable and sits along nicely with BBQ food – think citrus peel and spice blend on the nose with a full, dry and multi-layered palate. Delishhh.
KATRINA COSTIGAN, UVA WINE BAR
I'll be bringing our scrumptious Uva boards along with cured meats from Toni's Continental Meats, delicious beetroot relish from Prudence Pantry and cheeses from Fino Foods – just to start the arvo off.
We’ll also bring a couple of jugs of our famous Spritzer. The guys at Santé make the syrup, and then it's topped off with Bandini Prosecco and Eleven Bridges Summer Gin from Brisbane. We'd then move on to some Pechey Distillery's High Country Hooch Vodka with ginger ale and a squeeze of lime to ease into the night.
CATHERINE & BRUNO LOUBET, WILLOW VALE COOKING SCHOOL
We'll bring some meat and vegetable skewers – we buy our meat from Meat and More in Crows Nest. We’ll also bring a nice bottle of Royal Riviera Champagne and some sparkling water.
JOB KING, MOUSE PROOF BREWERY
We’ll bring along a couple cob loafs to have while the BBQ is cooking as well as a few growlers of our Night Walker Pale Ale.
YELIZ TOKMAK, SOFRA TURKISH CUISINE
We'll bring our famous tasty chargrill lamb cutlets from Angliss Meats. I’ll also grab fresh salad mix from Betros Bros and top it with our special pomegranate molasses dressing. Oh and can’t forget a bottle of White Pearl Moscato by Ballandean Estate.
ISABELLA BURKE, ORTEM
We just finished smoking a big batch of eggplants we got from the markets on Saturday. We’ll turn it into some delicious baba ganoush and bring it along!
ROBYN AYLES, TOOWOOMBA FARMERS MARKETS
I'll bring some delicious honey chicken sausages from 9 Dorf and a platter – I'm thinking olives from Coolbardie Olives, paté from Green Ag Turkeys, candied cumquats from Cumquats Australia and some delicious handmade crisps from Sachilla Foods. To finish off, how about some healthy desserts from Raw Gems, some very yummy treats from Melek's Baklava or Afghan Sweets and perhaps some cheese from Emmo's Fine Foods? There’s so much to choose from.
