So this month marks the 1-year anniversary of http://foodgrogblog.com and what a year it’s been. I am truly grateful that people out there read this and I am humbled at the feedback I get and that people are enjoying the content. I am also humbled from the support I have received from everyone I come in contact with, whether that’s the bbq or beer community or venue owners. Originally I started this as a way of sharing recipes and a few adventures on the way. Having a look back it’s been a while since I’ve put up a recipe as the blog sort of organically turned into more about venues and beer. So I thought it was time for a recipe and what better to share than tequila bacon jam. Continue reading
Originally this piece was titled Suburban Treasures, so what are suburban treasures you ask? Well they’re little places that you may not know about tucked away out of the city limelight, but more than that they are at the top of their game. So obviously these locations are going to be about things that I enjoy so there’s no fancy 3 Michelin star restaurants here. We’re talking steaks, barbecue, bakeries, an amazing butcher and pies. Continue reading
Something a little bit different this time, while cooked on the BBQ this is more of a play on the traditional Sunday roast. Don’t get me wrong one of my all time favourites is a quality leg of lamb stuffed with hunks of garlic and rosemary then dusted with salt and pepper, but every now and then you need a change, something different. The highlight of this dish is a sticky pomegranate molasses, once you know how to make this you will find a number of uses for it. It’s great for a drizzle over salads, works well with chicken or spill it over some feta to serve on crisp flat bread. Depending what you are going to use it for you may want to use just the molasses or you may want to add the other spices, see below. You can cook the lamb either on the BBQ with indirect heat or in the oven. Continue reading
Yep the fat man in a red suit is just around the corner so it’s time for another Christmas recipe, although truth be told I use this recipe all year round. This is the perfect way to feed a crowd and hams are available all year.
Usually here in Australia they come split into two being the leg and the round or you can get the whole leg. If I’m doing a half I will get the round end as it has way more meat on it and you’re not paying for bone. If you’re going for presentation you might want to go for the leg end or the whole leg depending on how many you’re going to feed. Often you can find a small whole leg around the 6 to 7kg mark and these look great, just make sure you can fit it into your BBQ or oven. The other thing to check when you’re buying the ham is to make sure its cooked, most hams you buy in Australia are already cooked and all you doing is heating and adding a glaze, however you can get raw hams that need to be cooked the whole way through so just be sure to check. Continue reading