Y O U R L O C A L E AT S & D R I N K S
YOUR LOCAL Eats
TO P T I P S FO R B E T T E R B A R B E C U I N G • • • • By Gail Rast
EVERYONE loves a good barbecue - less fuss and more fun and flavour! Barbecuing has come a long way since the days of overcooked steaks, but many people are still intimidated by outdoor cooking. Here are our top tips that will have you be the master of the grill in no time: • Understand the difference between direct and indirect cooking. Direct cooking is when the food is cooked directly over the heat source. Indirect cooking is similar to roasting or cooking in an oven, and requires a barbecue with a hood. • Always ensure your barbecue is preheated before you commence cooking. • To reduce the chance of flare-ups and
• • •
retain the heat, cook with the hood down and don’t check on the food too often. A light coating of oil will help the food to brown evenly and stop it sticking. Bring meat (NOT chicken) to room temperature before cooking. Trim excess fat from meat to avoid flare-ups. When using bamboo skewers for kebabs, always soak for an hour in water before using to avoid them catching fire. Smoking wood or chips add extra flavour to your food. Always soak in water prior to using so that they smoulder slowly. Never prick sausages or cut into a piece of meat to see if it is cooked, as the juices will escape resulting in a tough meat. Food safety is particularly important when barbecuing. Always keep cooked and uncooked foods separate and ensure cooked food is placed on a clean plate.
If you’d like to fine-tune your barbecue skills with practical, hands-on instruction, Life’s A Feast offers three barbecue cooking classes - Gourmet Aussie Barbecue, Seafood Barbecue and American Barbecue. For more information contact Gail on 0438 469 692. www.lifesafeast.com.au
Alfresco’s
& Drinks
G R I L L E D H A LO U M I W I T H A L I M E & C A P E R D R E S S I N G (serves 4) • 3 tablespoons extra virgin olive oil • 1 tablespoon baby capers, drained • 1 small clove garlic, crushed • 1 tablespoon finely chopped chives • Salt & pepper Method 1. Preheat a barbecue to medium-high heat direct grilling. 2. For the dressing place all dressing ingredients in a screw-top jar and shake. 3. Drain the haloumi and cut each piece into 8 slices. Brush lightly with olive oil. 4. Place haloumi on the barbecue and cook for 2 minutes each side, or until golden. 5. Serve the haloumi on a bed of rocket leaves and drizzle with the dressing.
Ingredients • 2 x 250gm blocks haloumi cheese • A little olive oil for brushing • 150gm baby rocket leaves Lime caper dressing • 1 large lime, zested and 2 tablespoons juice
Jolly 1st birthday celebrations at Noosa Hinterland Brewing Co. The inaugural Stein Holding competition was a winner! Start training now for their 2nd birthday!
NOOSA’S ONLY LOCALLY GROWN COFFEE
Noosa’s only locally grown coffee NOOSA’S ONLY COFFEE PLANTATION
Noosa Black is a family owned and run coffee plantation nestled at the head of a picturesque valley near Kin Kin in the Noosa hinterland. We are the only commercial coffee grower in Noosa Shire.
LICENSED GARDEN CAFE
Mediterranean Food & Drinks
DENNIS THE DUTC H C HE F
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Open 7 days from 6am GROWN for breakfast & lunch
LOCALLY COFFEE
Functions for up to 100 guests
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Page 18 | Your Local Lifestyle March 2022
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