From pasta salad to corn on the cob, there are endless combinations to dish up the perfect side for your next barbeque.
Classic coleslaw is usually deemed a must-have at a Summer gathering that involves grilling meat and seafood, but there are many more delicious side offerings to add flavour, texture and visual appeal to a meal enjoyed outdoors.
Here are six recipes for the ultimate BBQ accompaniments:
There are potato salads and then there are potato salads! This recipe from Matt Moran uses kipfler potatoes to provide the base for the hearty salad, combined with eggs, French shallots, bacon, garlic, Dijon mustard and red wine vinegar for a side that is just as tempting and filling as the main that it is paired with.
Make sure to add the bacon and eggs, along with the herbs, just before serving and dish it up at room temperature.
Take your veggies to the next level this Summer with this recipe, the cauliflower is marinated for an hour before being barbequed until slightly caramelised. The maple, tahini and lemon dressing elevates this tasty side to another level and it will quickly become a family favourite.
The Padrón pepper is a Spanish chilli, which, through some quirk, is only hot about 10–20 per cent of the time. So, mostly, it’s a mild sparkle of heat in the chilli, with the Russian roulette of extra-hot spice occasionally there to keep you on your feet. Served simply fried with lemon juice as a bar snack, the Padrón’s flavour also goes amazingly well with other Summer harvests such as tomatoes, basil and a lively goats’ curd.
This is the ideal pairing for a sizzling steak straight off the grill, or tender lamb cutlets barbequed to perfection.
This recipe for Mexican grilled corn puts an exotic twist on an old-time favourite and is always a hit at barbeque time. There is something about devouring spicy corn on the cob topped with Parmesan and chipotle mayonnaise that just screams Summer Down Under.
Inserting a bamboo skewer into one end of the cob makes it easier to eat and less mess.
This is a novel and colourful way to cook eggs and capsicums. The capsicums should be soft and tender, so give them some time alone on the barbeque before cracking in the eggs. For a slight variation on this recipe, lay a thin slice of provolone over each egg instead of using pecorino.
Sarah Glover, the internationally renowned Chef and explorer, has travelled the world in search of epic food and wild adventures. As a classically trained Chef and pastry Chef, Sarah brings skill to wood-fired cooking, scaling windswept cliffs and salty stretches of beach to create simple, uncomplicated and seriously tasty food (always with a grin!). This is her special mac and cheese with a big twist.
