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Media | News
Brazilian chef Jose Santos believes there is no better place in the world to have a barbecue than Australia.
“What is amazing is I can use the traditional Brazilian barbecue ways using juicy and good quality meats, like wagyu ones, that you wouldn’t get in South America,” said the owner of Barbicrew, a catering business. “I do love sausage sizzles though.”
On Saturday he will be sliding chunky pieces of rump cap, chicken thigh and lamb onto metre-long metal skewers and cooking them in his portable barbecue at the trendy The Grounds of Alexandria eatery.
Santos, former churrasco chef at Wildfire, is one of many chefs smoking up Sydney for Barbecue Madness events part of Good Food Month, presented by Citi.
While turning snags on the backyard barbecue is a quintessential Australian summer image, the primal cooking style in multicultural Sydney means so much more, said Jacqui Newling, a food historian at Sydney Living Museums.
In the colonial era, frontier explorers using ramrods to broil salted pork and crows amounted to the typical barbecue. In the pastoral era of the 1800s, the burgeoning sheep population pushed lamb prices down and the meat on to dinner plates. – read more here
