BBQ bites


Fire up the barbie, it’s entertaining season! Spring is the perfect time to invite a few guests over and dine outdoors.

Chicken breast burger with halloumi cheese

Serves 6


  • 3 skinless chicken breast fillets
  • 2 eggplants, cut into 1cm rounds
  • 1/2 tsp salt
  • 1/2 tsp cracked pepper
  • 8 tsp barbecue rub (see below)
  • 45ml olive oil
  • 6 haloumi slices sweet chili sauce, to taste
  • 6 burger rolls of your choice
  • 2 baby cos lettuce
  • 3 tomatoes
  • 1 large cucumber

For the barbecue rub

  • 60g brown sugar
  • 2 tsp paprika
  • 1 tsp salt
  • 1 tsp mustard powder
  • 1 tsp black pepper
  • 1 tsp chilli flakes
  • 1 tsp onion powder
  • 1 tsp garlic powder


  1. Using a sharp knife, slice the chicken breasts horizontally into two even pieces. Salt each eggplant slice.
  2. Once water beads form on the surface, rinse the eggplant pieces thoroughly to remove the salt. Pat dry and spread out on a cutting board. Combine the salt, pepper, and barbecue rub. Rub each chicken fillet with the mix and olive oil, then place on a medium-high grill.
  3. Cook for 3 to 5 minutes on each side, or until cooked through. Meanwhile, place the slices of eggplant and haloumi on a medium-high oiled barbecue flat plate, turning when golden brown.
  4. Cut the burgers in half and lightly toast. Spread the base of the rolls with sweet chili sauce. Add the chicken, eggplant and haloumi, then top with lettuce, tomato and cucumber to your liking.

To make the barbecue rub

Combine all the ingredients. Increase the pepper and the mustard to make it hot and spicy by adding a few more teaspoons. This can be stored in an airtight container for up to 6 months.

This is an edited extract from The Barbecue Guide, RRP $24.99, published by New Holland Publishers and available from all good book retailers or online.

A big fat rump steak

Serves 4


  • 1.2kg rump steak
  • handful chopped herbs (e.g. thyme, rosemary, parsley)
  • 3 cloves garlic, chopped
  • salt and pepper
  • Chimichurri sauce (see below)
  • charred corn salsa (see below)
  • roast potato, carrot and onion, to serve

For the chimichurri sauce

  • 2 cups loosely packed oregano
  • 2 cups loosely packed parsley
  • 3 long red chillis, seeds in if you like it hot, chopped roughly
  • 3—4 cloves garlic, chopped roughly
  • 30ml red wine vinegar
  • 250ml olive oil
  • salt


  1. Lube steak with a splash of olive oil and then rub down with herbs, garlic and seasoning. Allow to marinate in the refrigerator for one hour – bringing onto the bench after 30 minutes to get to room temperature.
  2. Grill over some decent heat until you’re happy – keep an eye on it and pull it away from hot spots if it starts to flare up and burn. About 10 minutes either side should be somewhere around medium rare.
  3. Remove from heat and rest in a warm spot for 10 minutes. Make sure you do rest it – it’s a large piece of meat. Cut it into big slices across the grain.
  4. Serve with Chimichurri sauce, charred corn salsa, and potato, carrot and onion salad.

To make the Chimichurri sauce

Put everything except oil into a food processor or blender. Blitz and add oil slowly. Check the seasoning and adjust if necessary. This will last for a few days in a sealed container in the fridge.

To make the charred corn salsa

Take the kernels from 3 cobs of corn and toss them in a hot pan with some oil and half a diced onion until it all has a little bit of colour on it. Now put that in a bowl with some fresh herbs – parsley, oregano and coriander. Olive oil, lemon or lime juice and seasoning will finish it off nicely.

This is an edited extract from Red Hot & Smokin’ by Graeme Stockdale, RRP $35, published by New Holland Publishers and available from all good book retailers or online.