Removals to Australia: Great Food for the Barbecue

With your removals to Australia comes the prospect of great weather, fine food and wine and the chance to indulge in that most Australian of traditions – The Great Aussie Barbecue. We’ve gotten used to snatching them where we can in the UK but, in Australia, most every day is barbecue day and, once you’re settled into your new Australian home, what better way to get to know the neighbours than by inviting them round for some food?

Test your al-fresco culinary skills by trying out some new and exciting Australian dishes, or give them a taste of home by preparing something tried, tested and typically British. Don’t be afraid to try something new and before long your removals to Australia could see you cooking up a storm with lobster, shrimp and squid.

At The Moving Partnership, we take all the hassle out of arranging your move to Australia. With twenty plus years in the business, we have built up a vast database of removals companies both here in the UK and in Australia, which we can call upon to provide you with exactly the service you require at the keenest of prices.

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In this article, we thought we’d have a rummage around in the fridge and larder, to see what barbecue delights await you in the land of down under. Enjoy!

Top Aussie Barbecue Ideas

Oz Lobster or - More Specifically - Lobster Tails

Seasoned with garlic, parsley, and sea salt and spooned over with melted butter while cooking, here’s what you’ll need to get going: Lemon juice, olive oil, salt, paprika, white pepper, crushed garlic and lobster tails. Adjust your quantities to taste and the size of your party.

Get the barbecue nice and hot, either the traditional way, or by turning the dial. Mix and whisk together all of the above seasonings to make a thick gloopy marinade. Cut the lobster tails lengthwise and brush the fleshy side with the marinade. Place the lobster on your preheated bbq hotplate flesh side down and cook for 10 to 12 minutes. Turn them over after 5 or 6 minutes and brush again with the marinade. When done, the lobster should appear darkened, almost muddied in colour and be quite firm. Serve with a fresh crisp salad.

Oz Squid

This is another fishy barbecue favourite and the secret to great barbecued squid is plenty of heat, time and a decent marinade. Here’s what you’ll need for the sauce: red chillies, coriander, garlic and ginger - all finely chopped. You will also need lime juice, soy sauce, honey, some five-spice powder, sesame and olive oil. Mix the marinade ingredients in a large bowl, tasting as you go to get the quantities just right. Cut the squid into halves or quarters, depending on their size, then make cuts into the flesh to help them marinate properly. Place them into the marinade, cover it over, and leave for an hour.

That’s the hard bit done. After an hour or so, take the squid out of the marinade and place it on your hot plate, which by now should be very hot. Give it a few minutes, and watch as the squid curls up at the edges. That’s your marker for well-cooked squid. Allow to cool for a while and plate up with lemon wedges and new potatoes.

Oz Shrimp

Thanks to Paul Hogan, he of “Crocodile Dundee” fame (and, incidentally, one of the guys who helped paint the Sydney Harbour Bridge), it is well known that Australians like to grill shrimp on the barbie. Try this recipe for Barbecued Shrimp with Mango and Lime Mayonnaise.

It’s dead simple and really tasty. Here’s what you need: mayonnaise, grated mango, lime juice, a pinch of salt and some canola oil. If you’re using bamboo skewers, our top tip is to soak them in water for 10 minutes beforehand; this will stop the skewers from burning. Brush the shrimp with canola oil and mix the ingredients for your mayonnaise, adding to taste as you go and stirring so that the flavours mingle nicely. Skewer the shrimp and place them on the barbecue. Give them about a minute each side and you’ll be ready to serve.

Oz Fish

With so many different types of fish to choose from, we thought we’d opt for something typically Australian: barbecued barramundi or barra. This is another quick and easy barbecue fix. You’ll need lemon juice, olive oil, salt and black pepper, a bay leaf and the fish and that’s it. You can modify the quantities of each depending on taste and the size of your party.

Get the barbecue nice and hot, wait for the charcoals to turn white, or just flip the dial. Take a bowl and stir the lemon juice, olive oil, salt, pepper and bay together, then rub the barra with the mixture both inside and out. Wrap the fish in foil or use a grilling basket to keep it from falling apart and cook for 8 to 10 minutes, turning at 4 or 5. Test with a fork, and when it flakes easily it’s done.

Oz Burger

A burger isn’t a burger until it’s been done Aussie style. Check this out! There’s a stack of ingredients and one or two steps to follow, but we think you’ll find it’s worth it.

Here's what you'll need: some potatoes, beetroot, lamb mince, salt and pepper, 2 egg yolks, flour, frying oil, sweet onions, burger baps, bacon, sliced pineapple, beefsteak tomatoes, lettuce and bbq sauce. Thinly slice the onion and pineapple and beetroot for use later.

With all that in place, cut the spuds into chunky chips and fry them in oil until soft, but catch them before they brown. Take them out of the oil and set them aside. Next, take a bowl and mix together the mince, egg yolks, flour and beer. Shape the mixture into burger sized patties and fry off until they're the right colour inside. Add bbq sauce, fry the bacon and lightly toast the bread.

Then its back to the chips for a 2-3 minute fry off in hot oil, drain them well and while they're still fizzing, dust them with salt and pepper - they're done.

Time to build your burgers. From the bottom up its bread, a slice of pineapple, slice of onion, burger, bacon, slice of beetroot, slice of tomato and bread. Arranging them this way will stop the beetroot from bleeding into the pineapple and making a mess. Serve up with the chips and you're done.

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