6 Joints for a Flamin’ Good Barbeque Feast

There’s no doubting Aussies love a good barbeque…whether in the backyard for a weekend catchup with mates, or at a restaurant specialising in flame-cooked temptations.

Did you know the history of the word barbeque goes back to the indigenous people of North and South America?

The Spanish word ‘barbacoa’ was used by the Tainos, who inhabited Hispaniola, Jamaica and Cuba, to describe the slow cooking of meat over an open flame.

Here are six of our favourite joints for a flamin’ good barbeque feast: 

Named after a neighbourhood in Seoul, HongDae Korean Restaurant and Bar on Little Lonsdale Street in the heart of Melbourne’s CBD delivers big servings, quality ingredients and great customer service. Step into an appealing vibe of recycled timber, vibrant wall murals and authentic accents to peruse a menu sure to tempt all palates.

 

Dive straight in with a seafood or squid and chive pancake to start, before barbequed and char-grilled options such as pork belly, chicken and seafood, enjoyed with salad, lettuce, garlic bread and dipping sauce.

Capturing the ordered chaos of Tokyo, Tetsujin on Lonsdale Street in the heart of Melbourne's CBD is where to head for Japanese barbeque fare with flair. Located in the Emporium shopping centre, this sleek restaurant offers three distinct entertainment areas – the barbeque dining space is dark, moody and buzzing, the sushi train is light and bright with floor-to-ceiling windows overlooking the city skyline, while the bar is alive with those looking to catch up over a cocktail.

 

Take a seat and grab the tongs to cook your own meat at the table such as the Wagyu set of salmon sashimi, wafu salad, oyster blade, inside skirt, rib finger and Scotch, edamame, three side dishes and two bowls of rice.

Discover Mongolia’s unique style of food and culture at Nadaam on Corinna Street in Phillip. This Canberra restaurant exudes style with a marble counter, wooden panelling and statement wall art, setting the scene for memorable meals from an open kitchen where guests can watch talented Chefs in action.

 

Expect flavourful dishes such as ox tongue to start with creamy eggplant purée and pickled red cabbage; then devour Mongolian barbequed lamb, served on sizzling hot volcanic stones, with barbeque emulsion and sides of roasted vegetables, chips and herb aioli.

Located in the heart of Red Hill, the Mornington Peninsula’s premium foodie destination, Red Gum BBQ speaks to the country feel and atmosphere of authentic Southern BBQ. The converted warehouse space, transformed into a great BBQ hall with rustic furnishings built from reclaimed timbers and local wood offers long, bench-style seating (indoor and out) as well as a bar committed to supporting fine local wines and Victorian craft beers.

 

With a focus on slow-cooked, authentic Southern BBQ cuisine, meats are traditionally smoked for 12-16 hours using native Australian hardwoods in their giant Texas offset steel pits and served with sides of cornbread, mac n cheese, creamy coleslaw, salads and more.

Created with a vision to reinvent the way diners perceive Filipino food by incorporating art and culture into dishes, head to No 93 BBQ House on Kearnley Drive in Cairnea to discover the vibrant and diverse flavours of the Philippines. Created by Chef Joey Tababa, you will be transported to a different world once stepping through the doors with beautiful décor inspired by the rich history and culture of the Philippines.

 

Small bites such as soft-shell prawn tacos with mango salsa make for the ideal starter, then chow down on BBQ skewers such as pork, chicken satay and seafood with lime, ginger and shallots, with sides of potato fries and a papaya salad of pomelo, jicama and casio nuts.

For a modern Greek infusion cuisine experience head to Eos Greek Tavern on Grimshaw Street in Greensborough. This iconic Melbourne restaurant has been a family business for more than 22 years, cooking on open charcoal and specialising in mezze, meat and seafood, along with friendly service.

 

Enjoy a delicious meal in a relaxed environment while an all-weather courtyard is available for private functions; start with entrées of barbequed octopus, cooked over charcoal, before devouring pork belly, marinated in Greek flavours, served with chips, salad and BBQ sauce.