Our favourite Australia Day BBQ recipes

By Amy Power January 17, 2017

Australia Day is just around the corner and whether you're celebrating the nation’s favourite day at the beach, the park or in your own backyard, a barbie and a brew is a rite of passage

If you want to break away from the norm but still provide your guests with a fantastic Australia Day spread, try some of these twists on classic BBQ recipes.


Serves: 6 | Prep time: 20 mins | Cook time: 40 mins


6 red onions, thinly sliced

1 cup (250ml) lager

½ firmly packed cup (110g) brown sugar

⅓ cup (80ml) balsamic vinegar

2 tbsp olive oil

12 pork chipolata sausages

12 small bread rolls

Mustard and rocket leaves, to serve


1. Place onion in a deep frypan with lager, sugar, balsamic, oil and 1/2 cup (125ml) water. Bring to a simmer over medium-high heat. Reduce heat to low and cook for 40 minutes or until thick and rich, stirring occasionally to prevent onion catching on the base of the pan. Caramelised onions will keep in an airtight container in the fridge for up to 1 month.

2. Meanwhile, preheat a barbecue or chargrill pan to medium-high. In batches if necessary, cook the sausages, turning, for 6-8 minutes or until cooked through.

3. Warm the bread rolls on a rack on the barbecue or in a low oven, then split through the middle, without slicing all the way through. Fill the rolls with mustard, sausages, caramelised onion and rocket.

Original recipe:


Serves: 4 | Prep time: 20 mins | Cook time: 5 mins


1 lime

⅓ cup coconut milk

⅓ cup finely chopped fresh coriander stems

3 garlic cloves, crushed

1 long red chilli, finely chopped

1 tbsp Ayam fish sauce

1 tbsp soy sauce

750g green king prawns, peeled, tails intact, deveined

1 tbsp lime juice

Lime wedges, fresh coriander leaves and steamed white rice, to serve


1. Using a vegetable peeler, cut long strips of rind from lime. Combine coconut milk, coriander, garlic, chilli, fish sauce, soy sauce and lime rind in a shallow dish. Reserve 2 tablespoons mixture. Add prawns to remaining mixture. Toss to coat. Cover with plastic wrap. Refrigerate for 3 to 4 hours, if time permits.

2. Preheat a barbecue plate or chargrill on medium-high heat. Add lime juice to prawn mixture. Toss to coat. Remove and discard lime rind from prawn mixture and reserved coconut milk mixture. Thread prawns onto skewers. Cook, brushing with reserved coconut milk mixture, for 2 to 3 minutes each side or until pink and lightly charred.

3. Serve skewers with lime wedges, coriander and rice.

Original recipe:


Makes: 8 | Prep time: 10 mins | Cook time: 20 mins


2 garlic cloves, peeled

Sea salt

Freshly ground black pepper

1 tsp dried oregano

Olive oil

4 lamb steaks, (roughly 750g in total) cut into 3cm chunks

2 red capsicums, deseeded and cut into chunks

8 fresh bay leaves

2 lemons, cut into wedges


A few sprigs of fresh parsley, leaves picked and chopped

1 tbsp Greek yoghurt

1 cucumber, sliced


1. You can try all sorts of different meat, vegetable and marinade combinations when it comes to making kebabs. Just remember to keep everything roughly the same size for even cooking, and don’t push the ingredients too close together on the skewer because this will stop the heat from circulating properly.

2. Fire up the barbecue an hour or so before you’re ready to cook (it’s best to use metal skewers, but if using wooden skewers, it’s a good idea to get them soaking in a tray of water so they don’t burn in the oven). When the temperature has reached 200°C (check with your thermometer) and the smoke and flames have died down, you can start cooking. Always keep an eye on the fire and top up the heat source, if needed.

3. Peel and bash the garlic with a generous pinch of salt in a pestle and mortar, then add the dried oregano and enough oil to loosen the mixture, then season with salt and pepper. Place the lamb in a large bowl, add the marinade, then toss to coat.

4. Halve, deseed and cut the peppers into chunks and cut the lemons into wedges, then thread onto 8 skewers, alternating between lamb, pepper, bay leaves and lemon wedges. Cook on the barbecue for about 10 to 15 minutes, turning occasionally, or until charred, sticky and cooked through. Keep an eye on them and pull them back a little if the bread starts to burn.

5. Serve the kebabs scattered with chopped parsley leaves, a dollop of Greek yoghurt and some sliced cucumber.

If you want great food on Australia Day, you need to have the perfect barbie to make it on. Check out BBQ Factory's huge range of BBQs and find the right one for you!

Original recipe: