Taking the Aussie barbecue to the world
Brisbane chef Ben O’Donoghue, from Billy Cart Kitchen in Annerley, introduced world leaders to the tradition of an Australian barbecue at the conclusion of a retreat at the Queensland Parliament House.
Mr O’Donoghue served a selection of seasonal salads, including a salad of barbecued asparagus, peas, broad beans, olives and goats’ curd, Mooloolaba king prawns with lime mayonnaise and Moreton Bay rock oysters.
From the barbecue grill came an offering of Moreton Bay bugs, smoked spiced lamb and Tasmanian ocean trout.
Dessert was another Australian tradition: pavlova.
Mr O’Donoghue is well-known as a chef, television presenter, author and columnist.
His most recent cookbook is Ben’s Barbecue Bible.
Leaders were entertained at the barbecue by renowned classical guitar duo the Grigoryan Brothers. Since their first acclaimed Australian tour in 2002, Slava and Leonard Grigoryan have impressed audiences worldwide with their guitar virtuosity. While best known for their classical repertoire, they also play their own compositions and commissions and take the guitar into genres such as Latin, jazz, folk and contemporary music.
The full menu for the Retreat barbecue is listed below.
- Vannella buffalo mozzarella with heirloom tomatoes and basil
- Barbecued new season asparagus, peas, broad beans and goats curd with Mount Zero wild olives
- Salad with kale, broccoli and avocado with toasted seeds
- Freshly shucked Moreton Bay rock oysters
- Cooked Mooloolaba king prawns with lime mayonnaise
- Moreton Bay bugs, figs, pancetta and fresh bay kebabs with chimichurri
- Smoked and spiced Flinders Island butterflied leg of lamb with yoghurt and eggplant
- Crispy skin Tasmanian ocean trout, avocado, apple, radish and watercress salad