Signature dish: Organic rib fillets with shaved ham, banana and hollandaise. Char grilled sweet potato salad with rocket, feta and pine nuts. Char grilled asparagus.
Amelita is a mother and homemaker. Her career has mainly been in sales, having sold advertising and insurance. She has worked for a fruit shop for 13 years and this is where she came to love food, working for Italians with a passion for great quality food. Her real desire for cooking came about on her first trip to the US where she discovered an all food and cooking channel – “I was hooked!” – and came back with a heightened passion for eating and cooking. As Nigella Lawson says, “A good cook loves to eat” and Amelita really does.
Amelita says, “This is going to sound corny but I believe that I have learnt most of what I know about cooking by watching the LifeStyle FOOD Channel. It’s true. When Foxtel digital was released I ordered it even before it was available and really only for LifeStyle FOOD. Last year I had it put in my kitchen for my birthday just so I could watch it while I cook.” Her “gorgeous” man, David, loves to eat her food and Amelita loves to cook it for him and their children. Amelita has a gorgeous baby with David, Alex 9 months, and two beautiful stepchildren, along with her emotional handsome Ben, who is 12 and brown-eyed sensible princess Maddy, who is 10. They are the new age blended family. Their family revolves around the kitchen table and its memories and Amelita wouldn’t have it any other way.
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Signature dish: Spicy turkey burgers
Andrew is a qualified carpenter/joiner and aluminium fabricator (ship building); however, has worked in just about every field imaginable. He’s helped build huts, tracks, bridges etc in national parks, was once a ship’s carpenter on the tall ship “Bounty”, an assistant to geologists exploring for gold in North Qld, pizza delivery driver, woodwork teacher and more. He also operated his own architectural design and fabrication business for 12 years. These days he works for a large telecommunications company driving a computer desk.
A lover of the outdoors who is very family orientated, he enjoys inviting friends and family round for a cuppa or feed. Andrew designed and built his house and outdoor entertainment area which includes a wood fired oven. Whether it’s a BBQ, stir-fry or wood fired pizza, his guests enjoy a spectacular view and great food. His gourmet pizzas alone are, “seriously the best on the planet!” He hopes with the BBQ Challenge opportunity that he may get people excited about cooking great outdoor food.
I'm Australia's Best BBQ'er because: “I would really call myself more of a “bush cook”. My cooking skills have been developed over many years using the trial and error method and often in very difficult outdoor environments. My basic philosophy on food is, “If it tastes good, it is good.” The trial and error technique allows for greater experimentation and adventure into the unknown. Results are eventually great!”
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Signature dish: Steak and mushroom ragu
Barbara is a married lawyer who teaches law part-time and chases around her teenage twins and one primary school daughter full–time. She loves cooking in all its forms and her all-time favourite method is the BBQ. With a name like Barbie what else could she be except Queen of the Barbie! Associating BBQ’s with holidays and good times, when the barbie is lit at home she gives herself an instant holiday. All of her BBQ food is “simple with a twist” and all it really takes is a quick trip to the local supermarket or even a raid of the fridge. Barbara can create a feast in the time it takes her husband to swap the gas bottle and get the ice. Barbara loves a party and for her, nothing says party like the smell of the BBQ.
We are Australia's Best BBQ'ers because: “I can cook anything on the BBQ – I can even cook a dessert on it. I truly love my BBQ because I can multitask with it – cook dinner, correct the homework as I turn the snags, yell at the kids and still have time to stop and smell the onions.”
Signature dish: Steak and mushroom ragu
Jayne is a busy mother of three giant sons and as a consequence she finds herself cooking constantly. Fortunately her great love of everything to do with food prevents this from becoming an unpleasant task. What better way for her to prepare her men for the modern world than to teach them to cook… and what better place to start than on the BBQ! Of their many and varied experiments there have been surprisingly few disasters. When not reading cookbooks or watching celebrity chefs work their magic, Jayne assists with administrative tasks in her husband’s telecommunications business. She often cooks for friends who are too busy to prepare their own parties, dinners or barbies. This ensures that Jayne keeps on researching so that she is always producing something new and sensational at her own frequent and fabulous BBQ’s.
We are Australia's Best BBQ'ers because: “I can create an entire event based around a single thought or ingredient. Once I decide on a theme I take it as far as I possibly can, every course, the colour scheme, the table setting, dessert... the lot. With careful planning and preparation all my guests need do is relax on the deck while I effortlessly throw a few things on the grill.”
Read Barbara & Jayne 's Bio
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For chef and television presenter Ben O’Donoghue, cooking is a passion and a reflex, it’s something he’s done since childhood and it never ceases to give him pleasure or stimulate his imagination. He unequivocally believes that food should be simple and distinctive, technically and culturally correct.
Ben started his career working in a number of topclass Australian restaurants including Tribeca and Goodfellas in Sydney and Jessicas in Perth before moving to London ten years ago. For four years he worked at The River Café and then joined his mate Jamie Oliver at the exclusive Monte's Club as head chef.
He then worked as Head Chef at the famous Atlantic Bar & Grill and helped Oliver Peyton win the contract to open the National Dining Room at the National Gallery with his creative and seasonal menus. He is now the creative director of food for The Great Australian Pie Company in the UK.
Ben is now living back in Australia after 13 years in the UK. He has just finished filming the brand new series of The Best in Australia. The second 8x60mins series, based on the hit BBC series, The Best, will screen on The LifeStyle Channel from the end of August. Ben was one of the chefs in the original series of The Best, which produced an accompanying book of the same name.
His television credits also include four series of the internationally acclaimed food and travel program, Surfing the Menu, a journey to source and cook with the finest, freshest ingredients from all over Australia and New Zealand. The popular series screens in Australia and the UK and has also been sold to over 30 other territories. He was the food judge for LifeStyle FOOD’s recent Great BBQ Challenge series; and has also appeared on BBC’s Saturday Kitchen and Planet Food.
Ben’s new cookbook with Hardie Grant Books, Outdoor: Grill Your Way Round the World, will be released in October 2008. Ben writes a regular food column ‘Ben’s Basics’ for Olive
Magazine in the UK as well as a regular column for Delicious Magazine in Australia.
In his spare time, Ben enjoys surfing, fly-fishing and playing with his three children.
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Lives: Far North QLD
Signature dish: Tender loin rib fillet steak marinated in tropical BBQ sauce, garlic potatoes, coconut rice and fresh salad
Bona started cooking at a young age on the Marquises Islands where his mother is still a chef today, cooking in her own restaurant and catering for the cruise ships travelling the Polynesian Islands. Bona has been an Aussie for 30 years and has cooked his way around Australia. Bona is also a combined therapist and healer. His friends and family say that he lights up when behind the BBQ plus they also know they are about to get the best feed with a variety the average BBQ’er couldn’t handle.
He loves cooking under pressure. He also loves a challenge, asking his wife to enter him in Survivor, Fear Factor, and Idol. She hasn’t taken him seriously until now, running out to the car in excitement after seeing the ad for Great BBQ Challenge. “I thought I’d never get the chance to entertain behind the barbie again and after my audition in Townsville, I’m hooked.” Bona’s trademark is his red cap, he has been wearing it for 24 or so years. He even wore it getting married.
I'm Australia's Best BBQ'er because: “I can cater a whole wedding from my hotplate or create a five course meal. I make the most amazing sauces and when I heat up my grill the neighbours come from miles, following the aromas! We’ve even had a few Port Douglas tourists follow their noses to our yard. I love to entertain, the bigger the crowd the faster I fry.”
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Signature dish: Black sesame seed crusted tuna on a warmed bok choy and potato salad
David is a happliy partnered guy, born and bred in the Eastern Suburbs of Sydney. He enjoys entertaining, but needs to have everything ready before his guests arrive. The BBQ gives David the flexibility of cooking and still being able to interact with his guests. He believes there is nothing humble about a BBQ, in fact it is a lifeline in keeping up with old and new friends. He is excited about sharing his BBQ successes with the time poor home entertainer... “Look out world!! After you see my Baby Boomer - BBQ- U-Beaut food you won't stop using your BBQ.”
I'm Australia's Best BBQ'er because: “I always look for innovative ways to BBQ meat or vegetables. I believe it is the fresh produce and a balance of flavour and texture that makes a dish a winner. There is almost no limit to what can be cooked on a BBQ and I am not afraid to use unusual ingredients to achieve success.”
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Signature dish: Aussie pav with boozy summer fruits
Fenton is a married chef who has lived in Ipswich all of his life, and loves the place. “We have beautiful weather here and my son Jacob, who is 12, and I like nothing better than 'mucking about in the yard or pool' followed by a BBQ lunch/dinner.” Word normally gets around on these occasions and they usually end up with a few extra bodies in the form of family and friends. Cooking on the BBQ is a nice change from work for Fenton. He’s had his own restaurant for the past six years and feels that he is ready for a new challenge, “hosting a cooking show on TV sounds awesome!”
I'm Australia's Best BBQ'er because: “I can think outside the box. To me a BBQ doesn't necessarily mean 'steak and snags'. I believe just about anything can be cooked on the BBQ. I love to have friends and family over and spoil them with a three course meal. They love it – it's all cooked on the barbie and made out of the best produce I can source whether it be seafood, poultry or meat. A BBQ at my place means - expect the unexpected because anything is possible!”
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Signature dish: Old fashioned Aussie burgers
Gabrielle has been a Sydney girl all her life. She has a brother who is hilarious, and a wonderful mother who taught her everything she knows, including cooking. Married for eight years, and now divorced with a smashing new boyfriend who loves her cooking. Gabrielle has always been on the creative side; she now paints abstract art and pines to be in a musical – “I love singing and generally being a ham!” She is well travelled and still keen to see so much more of the world. Her late father was her hero. He was in the air force in WWII and marched in every Anzac Day march until the day he died, which was the day before Anzac Day. She is a huge Monty Python fan and would give her first born to meet David Attenborough.
I'm Australia's Best BBQ'er because: “I was brought up at family BBQ’s! Since I was a young girl my parents seemed to constantly be at a BBQ or having BBQ’s or talking about what they should cook at the BBQ. It’s in my veins. I bleed BBQ sauce. When I bought my first house, I got a BBQ before even buying a sofa or dining table! It was my mission to take BBQ’ing beyond an over cooked steak, some under cooked potatoes and five seared sausages! I bought every BBQ recipe book and watched every cooking show I could. Now I am a BBQ master… or mistress I should say. Cooking and BBQ’ing should be fun, so I always have a few beers while doing so. If you happen to burn the food, you’ll be too tanked to care! Fair dinkum.”
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Signature dish: Crispy skinned Atlantic salmon with asparagus spears, served with a seafood reduction Beurre Rouge
George is a restaurateur from Adelaide, currently without a restaurant. He has been in the hospitality trade since leaving school and loves everything about food and wine. George says that he has had an amazing amount of fun and experiences while operating several venues. He has worked with and met some of the most talented and interesting people in the business over the years and always seems to learn something new, which allows him continuous experimentation and creativity when cooking. Barbecuing is a real passion of George’s and to him, the only way to cook the prime cuts of amazing meat we have in Australia. He always seems to be the designated barbecue chef at all family and friends’ functions and parties, which suits him just fine!
“I recently returned from a three week stint on the Greek island of Kefalonia as master barbecue chef for the wedding of a high profile Adelaide couple. Actually I was one of the groomsmen in the wedding party but I’m sure that was just a ruse to acquire my barbecuing skills for no cost! The funniest thing is that my friend, the one who got married and I have been talking about producing a barbecue show for the last 18 months!”
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Signature dish: Zesty salmon with potato rosti and asparagus
Hayley is a bright, bubbly food fanatic, who grew up in a family of food fanatics. Her grandfather was a butcher and her parents owned restaurants, sparking a love of food in her from as early as she can remember. When Hayley was three, her parents had to put an octopus strap on the fridge to try and stop her from getting creative without parental supervision. At age six she shocked the head waiter at an up-market restaurant by declaring that smoked salmon cannot be served without capers. And now, at 24, she spends her days making heavenly cakes, baking and decorating sweet creations, from a 3D character cake to a multi-tiered wedding cake. When at home Hayley unwinds by creating great BBQ meals for her partner (and often many friends). Her friends are always raving about her cooking skills and food knowledge, and if they’re not over for dinner they are usually calling to ask for cooking tips and delicious recipes.
I’m Australia’s best BBQ’er because: “BBQ’ing has always been my passion and now that I live in a tiny unit it has become a necessity as I can entertain more people, cook at higher temperatures and don’t have to worry about smoking the house out. I love to BBQ for all social gatherings – large or small, even Christmas. Everything tastes better BBQ’d.”
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Signature dish: Marinated rabbit thighs with mint pineapple
Ivan describes himself as a likeable bloke from Melbourne who enjoys most aspects of entertaining. He’s heavily involved with community theatre, and has also been known to pull out a guitar or short story on occasion. He loves the company of good friends, and believes that a good friend can be found in any stranger. His main pleasures in life are a large meaty meal, a decent supply of booze, and being anywhere in the vicinity of charming ladies. Most of Ivan’s working life has been spent in jobs he has hated. So the weekend is the time when he truly lives, and he likes to spend it in song and amusement. “I’m honestly quite talented at the things I love, but don’t permit myself the liberty to truly believe so. I like to think of myself as a nice, regular fella who breaks the mould.”
I'm Australia's Best BBQ'er because: “I have fun with my BBQ and I realise that BBQ cooking is much more than sticking meat on a hot plate. It’s about creating an environment of comfort and ‘stresslessness’ where anyone can feel at home. You have to know how to cook food and care for your barbie, of course, but the meals are just the tip of the BBQ experience. It’s these peripheral qualities that truly aid your BBQ, and I like to think that I am very good at ensuring all these relevant aspects complement each other.”
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Signature dish: Café Del Mare (seafood platter for two)
Jason is a high school teacher who specialises in senior biology and hospitality. He also coaches AFL sports excellence at school and an under 14’s team outside of school. He’s been involved with professional cookery since the age of 13 and still thinks he has another four lifetimes to go until he knows at least a quarter of what food has to offer. His passion for barbecues is unquestionable. He would love to host a TV show revolving around our greatest Australian asset and while doing so have a heap of fun. Jason believes having your own TV show would be phenomenal, exciting, challenging and would require a huge amount of hard work which he’s more than willing to put in.
I’m Australia’s best BBQ’er because: “I am for real, I don’t pretend to be something that I am not, I know my strengths and weaknesses. I know I can be Australia’s best BBQ’er because of my drive, determination and ability to challenge the barbecue’s status quo and comfort zones. If you could see what is left of my BBQ then you would understand that it has done things that barbecues just weren’t meant to do…”
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Signature dish: Steak fajitas
Katie's childhood always involved holidays at the beach and many family feasts under the trees over-looking the water. And at Easter time, a whole lamb on the spit was the order of the day. Christmas was glazed ham on the Weber, and every other weekend, whatever would feed a crowd. As long as it was outdoors as everything just tasted so much better. Being the youngest of five Katie has battled to take the BBQ reins from the self-professed experts in her family.
Her gypsy spirit and love of cooking led Katie on a global tour that included working as a chalet girl in Zermat, cooking for the well-heeled of England, a culinary school in New York, yachts in the Caribbean and Mexico and a test kitchen in Boston. There was a catering stint in there too, but that’s another story. Torn between two loves - the great outdoors and cooking up a fabulous al fresco feast (otherwise known as the barbecue!), Katie now knows how to stay at the party, feed everyone, and always be right there at the heart of the gathering with the food.
I'm Australia's Best BBQ'er because: “From the street food of Mexico to the BBQ pits of Texas my travels have opened my eyes to a whole new world of outdoor cooking. It really got me thinking - what about our own Australian barbie? Although nothing beats a good sausage, there are still some simple but exotic surprises you can do on the BBQ. I would love to have the opportunity to share my experiences of life beyond the burnt snag and BBQ with Australia.”
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Signature dish: Char grilled lamb chops with a stir fry of julienne vegetables. Drizzled with a soya, garlic sauce and char grilled potatoes.
Laszlo is an IT consultant who is married with a beautiful daughter. The two main things in life for Laz are his passion for fitness and food… and he strongly believes that they go together. A fully qualified chef, he has previously worked with some of the best chefs in Australia. During this time he was constantly introduced to some of the freshest and best produce in Australia. With his ability to be extremely creative within either a kitchen or BBQ environment, Laz combined these fresh ingredients with different exotic flavours to produce culinary delights that were award winning. During this journey, he has also learnt the importance of nutrition and the true values of food.
Perth is a city that embraces the outdoor lifestyle, mainly due to the climate, as well as having some of the best beaches in the world. Combine this with fantastic weather, a great BBQ, good friends, family and fresh ingredients and Laz believes you have a recipe for success. “The traditional Australian BBQ has always had the ability to bring people together in a very positive way. I can strengthen that, with knowledge of nutrition, sensible eating and sharing this with everyone who loves the BBQ and the outdoors. Sizzling and Grilling for Healthy Living!”
I am Australia’s Best BBQ’er because: “I love the Australian lifestyle, the outdoors and especially cooking with different types of food on the traditional Australian BBQ. I have the passion, experience and enthusiasm to create different culinary delights that are extremely healthy for everyone. I feel that, with my passion for fitness and food I have the ability to effectively communicate, while providing a positive message to all Australians, that healthy eating is very important for our well being.”
Read Laszlo (Laz)'s Bio
Signature dish: Antipasto
Lisette's love of food started as a child, doing dishes, assisting in the kitchen, and being inspired by her family. She has travelled throughout Europe and Asia, living and working in Italy, Germany, Japan and India, developing and indulging her passion for food. Lisette has worked extensively throughout Australia in many stylish locations, working with a wide variety of food styles and has also imparted her knowledge at cooking classes.
Lisette loves to cook with quality fresh produce – herbs, seasonal vegetables and daily caught seafood. She tries not to have too many confusing flavours and delights in simple and very tasty dishes where the flavours and the aromas can all speak for themselves. She is a passionate, driven cook who always champions the cause of local and regional foods.
I'm Australia's Best BBQ'er because: “My passion for food comes from a traditional Mediterranean lifestyle. Cooking with the best quality local and regional produce, I can combine this with any BBQ, anywhere, to be able to delight and share in simple but tasty dishes where the flavours and aromas speak for themselves. This is one of the best ways to be a perfect host and enjoy life. The unique lifestyle that Darwin and the Territory has to offer is perfect for entertaining at home and outdoor living. Spectacular, tropical gardens beg you to be creative with this style of cooking, not to mention keeping your house cool at the same time.”
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Signature dish: Chicken ala Mags
Margaret has a passion for entertaining! Her friends think of her as vivacious, quick witted with a strong sense of self, personal style and a warm and hospitable spirit. She is the manager of the Plenty Ranges Arts and Convention Centre, has two children Kimberley and Stephen, partner Pete and Bobbie the dog.
The only thing Margaret loves more than food is sharing it with her family and friends. “I can’t think of anything better than good food, good wine and good company, they all go hand in hand.” Whipping up a gourmet feast with minimal fuss is her forte. With a few simple ingredients and a BBQ she can create mouth-watering dishes in no time. For Margaret the BBQ brings a sense of fun to entertaining and is the perfect way of celebrating our unique Aussie culture.
I'm Australia's Best BBQ'er because: “My motto is the 4 S’s - Style, Scrumptious, Sophistication and Simplicity. Combined this ensures the end result will look amazing, taste sensational, be easy to prepare and won’t cost a fortune. For me great food and entertaining should be deceptively quick and delicious. My friends are stunned at what I can create on the BBQ and it’s always something different with no stress… just fun!”
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Signature dish: Barbecue sand whiting with lime aioli and fenneled scallop served with zucchini ribboned laced vegetables
Richard is passionate about food. He grew up in his Italian grandparents’ house, which showed him a methodology of cooking that he still uses today. His family, including his father, mother and brothers loves to cook together as a shared experience and they get together to do this several times a week, principally on the barbecue. Richard has learned that the most important thing with food preparation is the freshness of the ingredients and the ability to keep it simple.
In his career he’s lived in a number of countries and worked in some of the most prestigious restaurants in the world to fulfil his passion for cooking. That, coupled with his experience in childhood gives him unique and passionate cooking skills, which he loves to share with family and friends. “There is no more positive way to display these skills than on a traditional Australian barbecue. In keeping with my family’s traditions, I love sharing my passion for BBQ cooking.”
We are Australia’s best BBQ’ers: “I grew up with my Italian grandparents where a majority of the time was spent preparing food. We had a lot of fun and were very creative in adopting traditional Sicilian recipes to suit BBQ cooking. Barbequing has been around for centuries in the Mediterranean and has been adopted by Australia as a national cuisine. It reflects Australia’s love for the natural environment, wonderful climate and the freshness and abundance of produce. My experience in barbequing descends from age-old Mediterranean concepts which emphasise the freshness of produce and simplicity of cooking methods. In a sense, my passion for barbequing has been hard-wired through my cultural heritage. I respect that knowledge and would love to share it with other people.”
Signature dish: Barbecue sand whiting with lime aioli and fenneled scallop served with zucchini ribboned laced vegetables
Kathy loves entertaining and is passionate about cooking on the barbecue for family and friends. She is very confident with colour and presentation which form the basis of her career in styling. Kathy grew up with the knowledge and experience passed on from her mother who lived in the outback in SW Queensland on an isolated, self-sufficient property. All of the food, except for sugar and flour, was produced on the property including fruit and vegetables, preserves, meats, eggs, poultry and fish. The emphasis was on practicality and simplicity with food. Kathy is highly aware of the goodness and nutrition of all fresh foods and how to produce them in a creative manner. She would love to share this with a wider audience.
We are Australia’s best BBQ’ers because: “I am a Food Stylist and have been cooking and styling for BBQ’s Galore for the past five years and have a great love for BBQ food cooking. Accordingly I am extremely experienced in BBQ and food presentation. In addition I am highly passionate about the Australian lifestyle and healthy eating. I believe barbequing is great for the soul.”
For Kathy and Richard, barbequing is an interactive social experience where family and friends get together around the barbecue to share the Australian outdoors, chat, relax and pass on food and cooking knowledge. “The interactive element of barbequing outdoors is what sets it apart from cooking in the kitchen. We believe barbequing is the best cooking method to bring out the wholesome flavours of fresh produce and we use it at every opportunity. We are of the firm belief that anything that can be cooked in the kitchen can be cooked better on the barbecue with the flair, finesse and the fun of the outdoor lifestyle.”
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Signature dish: Italian lamb cutlets
Rita is married with two boys who she cares for five days a week while working two days as a sales assistant. As they and her husband have hearty and particular appetites, she finds herself cooking their requested evening dish – meat – each day. They live in a two bedroom apartment filled with toys and she can’t bear the smell of cooked meat trapped indoors. Hence, her use of the barbecue for a delicious meal that needs to be to a standard… otherwise she has some unhappy children on her hands.
She performs each day for her children while cooking, pretending that she is a TV cook teaching and showing them how it’s done – mind you they participate most of the time as well. It would be a dream come true for Rita to actually host her own television program.
I'm Australia's Best BBQ'er because: “Raising meat loving children with such fine palates, having a husband who only eats if it reminds him of his mother’s cooking, not standing the smell of cooked meat indoors and not wanting to clean extra pots and pans each evening, makes the barbecue my other kitchen! When I mention a barbecue to my father-in-law (a typical Italian who only eats the best) he is at my doorstep with a smile right across his face. In fact, I know it’s good because even my 19 month old who only has two bottom teeth and four top teeth will not let go of my lamb cutlets, or fillet steak or barbecued vegies when they are placed in front of him."
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Signature dish: Asian spiced lamb fillets on a char grilled veggie stack with an olive oil and vinaigrette dressing
Sandy was born in Liverpool, NSW, moved to Darwin when she was nine years old and has lived in the Territory ever since. She enjoys music, cars, playing sport and having a BBQ with friends. Sandy has been brought up in and around the hospitality industry and is now an apprentice for the Northern Territory government undertaking a Certificate III in Business. Prior to this Sandy worked for a family bistro, The Darwin Sailing Club and is also currently working for her mother’s market stall, the Sunset Oyster Bar, located at the Mindil Beach Markets. Having a BBQ is her serenity, “It allows me to create and imagine. It is a time for friends and family and I believe that with any task, anyone can do it.”
I'm Australia's Best BBQ'er because: “I enjoy and live for cooking; it’s a part of who I am. I can make a mean BBQ that will draw in the crowds. For me, it’s simplicity and elegance at its best. I am Australia’s best BBQ’er because I can make a meal that is simple and effective.“
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Signature dish: Sunday roast BBQ style
Sophie recently arrived home in Melbourne after two years abroad. While Sophie was away she learnt how to cook and since then, not a day has passed when she hasn’t cooked... “I’m obsessed… not in a creepy way.” She is a produce led chef who believes in using seasonal ingredients and working with small producers. Sophie is into BBQ’s because for her, with great produce you want to respect it and she believes the BBQ is the best way to cook meat, fish and veg… “And it’s a good excuse to get your mates over, open a few cans of beer, some wine and hang out, that’s what it’s all about. It’s also good being a girl and being good on the grill. My brothers reckon it’s the man’s domain… whatever.”
I’m Australia’s best BBQ’er because: “Actually I'm not I’m second best… I think dad is the best but I entered the competition and he didn’t, huh! I have had to promise him that I would make sure to say live on camera that I learnt everything from him… but these days I think I could show him a thing or two… don’t tell him I said that.”
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Signature dish: Grilled ostrich on a bed of baby spuds, squash, rocket, Uruguayan style leek and barbecued pears with spiced honey, walnuts and blue cheese
Tibor is a lively, engaging and charismatic student studying management with the intention of opening an open grill steakhouse in Melbourne’s central business district. He is originally from Croatia and as a result has been blessed with an innate love for food in all its forms, especially meat, “If only there were pillows made of prosciutto.” Though he specialises in beef, he also possesses extensive knowledge and creativity with game and seafood. He refuses to murder a steak by cooking it well done and is not overly happy when people request under 400g, “Size Does Matter!” His motto is: “No matter how bad your day has been, you can know one thing for sure... at least three times in each day you will be happy... and that’s when you’re eating!”
I’m Australia’s best BBQ’er because: “I am an entertainer and I treat my ingredients (meat) like women (the same 200% of attention, love, care, touch and enthusiasm for each cut or dish). My cuts are prime quality, aged and marbled for taste and lubrication, my seafood served traditionally whole, my salads and sides match perfectly to their respective cuts and my pyrobatics are second to none. From the splitting of the kindling to the sealing of a prime rib eye, I love this game!”
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Signature dish: North African inspired marinated shoulder of lamb with couscous salad
and saffron yoghurt
Bill grew up around the beaches of Sydney's Bondi and Bronte and has always loved anything to do with the outdoors. After completing his HSC he pursued a career in restaurants because they seemed to be great places for his creative output. After travelling around Italy and then living in London for two years he became a self confessed 'foodie' and arrived back in Sydney with a voracious desire to cook good food and eat! He is currently completing a Bachelor of Arts Degree at the Charles Darwin University. His second great love in life is AFL. He plays footy in Darwin and is a massive fan of the Sydney Swans.
I am Australia's Best BBQ'er because: “Being outside with a handful of mates is right up my alley, and having an audience - albeit a pissed one is loads of fun to entertain. To me the essence of BBQ's is to get together with friends, get happy and positive and celebrate being above ground. I reckon I am Australia's best BBQ'er because I have always loved, and known how to throw, a good shin-dig - as in what to cook, what tunes to play, who to invite and so on. I revel in the pursuit of good living and you can’t beat good food, good music, good people, and lots of booze!”
Read William (Bill)'s Bio