Tips

• Before using your barbecue for the first time read the instruction manual carefully.
• Pre-heat means to thoroughly heat the barbecue prior to cooking. This should take 5-10 minutes.
• When barbecuing on a high heat choose a light olive oil. For dressings and finishing dishes choose an extra virgin olive oil. Oils such as extra virgin are fruity and full of flavour. If cooked above 60°C the aromas are lost and "burned" away. "Light" is a term that refers to flavour and not fat content.
• A wire brush is an essential tool for cleaning your barbecue.
• Never use an aerosol oil spray on your lighted barbecue. The propellants used in these products easily ignite when heated.
• Simply and quickly remove the skin from garlic cloves by submerging the required number in boiling water for 5 minutes. The skins should slip off easily.
• Always have the dull side of aluminium foil facing out when barbecuing. The shiny side will deflect the heat.
• To season food means to adjust salt, pepper and other herbs and spices to taste.
• Always season meat just prior to, or during, cooking. Never season in advance as salt draws out the moisture in meat. Use salt sparingly and add flavour with extra pepper, herbs, mustards and marinades.
• Ask your butcher to clean, bone or portion meat as required. Their skills allow them to be efficient and helpful.
• Wrapped and tightly sealed food will decrease cooking times and add flavour and moisture to food. Try wrapping food in something other than foil. Banana leaves, corn husks, paperbark or even wet newspaper are great alternatives.
• For a vegetarian alternative, consider barbecuing some soy sausages and serve wrapped in soft burritos with salad and a spicy salsa sauce.