Throwing a juicy chicken breast on the grill is a quintessential part of Australian culture. The concept of grilling meat over an open flame traces back to Indigenous traditions, when animals were cooked over a fire or hot coals. This method was adopted by British settlers in the 18th and 19th centuries as a way to prepare meat with simple seasonings and little fuss. Today, grilled chicken remains a staple at Australian barbecues and backyard gatherings.
What is the history of grilling in Australia?
The origins of grilling in Australia can be traced back at least 50,000 years to when Indigenous Australians would hunt local wildlife and cook meat over open fires. This traditional cooking technique was essential for preserving and preparing food in the harsh Australian landscape. When British colonists began arriving in Australia in the late 1700s, they adopted these grilling customs using local meats like kangaroo and fish. Barbecuing grew in popularity throughout the 1900s, solidifying its status as an iconic Australian pastime. The concept of throwing a shrimp on the “barbie” emerged in the 1950s and 60s as a lighthearted reference to firing up the barbecue grill.
Indigenous traditions
For thousands of years, Australia’s first peoples relied on fire for cooking food. Accounts from early British settlers described Indigenous people roasting meat and fish over wood coals. Kangaroo tails were a common grilled delicacy. These traditional cooking methods were passed down for generations and contributed to the barbecue culture that emerged among modern Australians.
Influence of British settlers
When the First Fleet of British ships arrived in Australia in 1788 carrying convicts and colonists, they brought their meat-centric diets with them. However, they struggled to replicate traditional British cooking methods in the hot Australian climate. Roasting meat in an oven was impractical in the heat. The colonists adapted by cooking meat outside over open grills and hot coals. Grilling required minimal preparation and allowed the meat to caramelize while avoiding overcooking. This technique became an essential part of Australian cuisine.
How did “throwing a shrimp on the barbie” become popular?
The phrase “throw another shrimp on the barbie” emerged as part of a tourism marketing campaign in the 1980s. A series of TV commercials aimed at promoting Australia overseas showed stereotypical Aussies tossing shrimp onto a barbecue grill. The ads highlighted Australian barbecue culture in a lighthearted, tongue-in-cheek way. Although not completely accurate (Australians rarely use the word “shrimp”), the slogan became embedded in pop culture. It’s still commonly referenced today when talking about firing up an iconic Australian “barbie.”
Tourism campaign
In 1984, the Australian government’s Tourist Commission launched a A$180 million campaign to bring more international visitors to Australia. One of the key goals was to give Australia a more exciting, contemporary image that would appeal to American audiences. Working with the New York ad agency Mojo, they created the “shrimp on the barbie” concept to spotlight Australia’s laidback lifestyle and love of grilling. The first ad aired on US television in 1984 and was an instant hit.
Pop culture reference
The popularity of the initial ad sparked a wave of references to “throwing shrimp on the barbie” in pop culture. American late night TV hosts made jokes about it, Aussie stereotypes in Hollywood movies tossed shrimp onto grills, and even Australian restaurants overseas latched onto the slogan. Although factually inaccurate (prawns are more common than shrimp in Australia), the phrase captured people’s imagination. It persists today as an iconic symbol of an Australian barbecue.
What type of meat do Australians actually grill?
While the “shrimp on the barbie” slogan portrayed a particular image of Australian grilling, locals tend to cook a diverse range of meats and seafood on the barbecue. Some popular choices include:
| Meat | Details |
|---|---|
| Beef | Steaks, ribs, burgers |
| Chicken | Breasts, wings, skewers |
| Sausage | Thin beef sausages |
| Lamb | Chops, kebabs |
| Pork | Ribs, loin chops |
| Seafood | Prawns, fish fillets |
| Vegetables | Corn, eggplant, zucchini |
Beef and chicken are the most popular choices at Aussie barbecues. Sausages are also very common in the form of a “barbie” (which refers to the grill). Australians take advantage of fantastic local seafood by throwing large prawns and fish fillets on the grill. Vegies like corn, mushrooms and zucchini are often grilled as a healthy side.
Beef
From juicy steaks to hearty ribs, beef is a quintessential Australian barbecue food. A classic combo is a rump steak with grilled onions resting on top. Hamburgers are also a staple, either as patties or carved from a whole piece of beef.
Chicken
Aussies keep chicken prep simple, seasoning the meat with just salt, pepper, lemon and herbs. Chicken breast fillets, drumettes and wings are flipped on the hot grill until golden and juicy. Marinated skewers are also popular for their bold flavors.
Sausages
An “Aussie barbie” always includes sausages. These thin beef sausages are an iconic part of the culture. They are cooked quickly to get that perfect char while keeping the inside tender. Aussie sausages require a squirt of ketchup and are best enjoyed between slices of bread.
What are popular marinades and seasonings?
When grilling meat, Australians tend to use simple preparations that enhance the natural flavor without overpowering it. Some typical marinades and seasonings include:
Marinades
- Olive oil, garlic, herbs – A quick marinade adds plenty of flavor
- Soy sauce, honey, ginger – A tasty Asian-inspired blend
- Wine or beer – Both add a acidic kick and tenderize meat
- Yogurt-based – Indian/Middle Eastern styles using yogurt and spices
Seasonings
- Salt and pepper – Always essential for enhancing meat’s taste
- Smoked paprika – Adds a touch of smokiness
- Lemon pepper – Zesty and refreshing
- Cajun spice mix – Brings the heat!
Aussies also rely on condiments like barbecue sauce, ketchup and mustards for saucing grilled meat at the table.
What are the most popular side dishes?
The focus of an Australian barbecue is the juicy grilled meat, but certain side dishes complete the experience. Some classics include:
Bread
Fresh bread rolls are essential for making sandwiches with sausage or burgers. White bread and whole grain are popular options.
Salads
A crisp green salad adds freshness. Caesar, garden and potato salads are favorites.
Veggies
Grilled corn, zucchini and eggplant are tasty accompaniments.
Fruit platter
Fresh local fruit like watermelon, pineapple and berries end the meal on a sweet note.
What are typical Australian barbecue desserts?
Aussies like to keep their barbies relaxed and casual. For dessert, simple homey choices are preferred over fancy dishes requiring lots of prep. Some quintessential Australian barbecue desserts include:
| Dessert | Details |
|---|---|
| Pavlova | Light meringue dessert topped with cream and fruit |
| Fruit skewers | Fresh fruit pieces drizzled with melted chocolate |
| Ice cream | Simple scoops of classic flavors like vanilla |
| Chocolate cake | Easy store-bought variety |
| Cookies | Baked in advance or store-bought |
These no-fuss sweets are quick to assemble and satisfy the group. Pavlova is considered Australia’s national dessert and is a must-try.
How can I host an authentic Aussie barbecue?
Hosting your own Australian-themed barbecue is easy and fun. Follow these simple tips:
- Fire up the “barbie” – get your grill or barbecue going
- Throw on some shrimp – jumbo prawns are even better!
- Prepare typical meats like sausage, burgers, chicken
- Make some classic sides like bread, salad, grilled veggies
- Consider kangaroo or emu for an exotic touch
- Serve Aussie beer and wine
- Have iconic desserts like pavlova or ice cream
- Use fun Aussie terms like “no worries” and “good onya”
- Play Australian rock bands like AC/DC on speakers
- End the night with a lively game of backyard cricket
The key is to keep things relaxed and focus on good company, delicious food, and celebrating Australian barbecue culture. Throw another shrimp on the barbie and enjoy!
Conclusion
Grilling meat, seafood and veggies on the “barbie” is an integral part of Australian culture and brings people together. Although the “shrimp on the barbie” slogan isn’t completely accurate, it does capture the essence of Australia’s laidback barbecue lifestyle. Aussies fire up the grill for just about any occasion and cook a diverse range of meats and sides without much fuss. Favorite barbecue meals are simple but tasty. For dessert, quick sweets like pavlova and ice cream hit the spot. Any Aussie barbecue is guaranteed to be a great time!