There are a few things that are said to be “typically Australian”. Beer is one thing and BBQs are another. A man clutching a tinnie of beer wearing a “kiss the cook” or boobie apron turning steak over and over again until it’s thoroughly charred is a combination of these two things. I could go on about the list of typical Australianisms (rhyming slang or esoteric terminology like “Dinky Di” or “Ridgy Didge” are said to be typical) but I can’t say I’ve ever uttered these phrases except in jest. And unless you’ve been living under a rock this past week, you’ll have noticed the enormous amount of promotion for the new film “Australia” so let’s call this our little contribution to the cause.
Food and BBQs over the Summer take advantage of our wonderful warm weather. And it’s one of the few times a man will strap on an apron to cook which is never a bad thing. When I first saw this recipe in Matthew Evans’ The Weekend Cook I bookmarked it immediately and asked around as to whether friends had a BBQ with a lid – I would bring the chicken and the beer. Unfortunately everyone’s BBQs were lidless but when M mentioned buying a new BBQ with a lid, a date was quickly made. I think she thought I was crazy when I started going on about a chicken with a can of beer stuck up its backside but to her credit she didn’t call the police.
There were only three types of beer in tinnies at the bottle shop so we chose the one we felt typified Australian beer, or at least the working class glass, the VB (Victoria Bitter). I’m not a big beer drinker but VB seems to be the beer of choice for a friend’s husband and I’m pretty sure that if you look up “Aussie Bloke” in the dictionary, his picture would appear, next to his dog and ute.
Chicken seasoned with salt, pepper and native Australian bush spices
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