• We asked top chefs how they’ll be upping their food game this Australia Day. Here are their top tips - from exotic twists, barbecued desserts and how to take your sauces to the next level!

    Richard Ousby

    (Electrolux Ambassador and Executive Chef of Stokehouse Restaurants)

    Turn traditional on its head!

    This year, embrace our multicultural food offering… slow roast a lamb shoulder marinated in Mexican spices, grill tacos and quesadillas, open a chilled beer (or ‘cerveza’ as the Spanish call it) and feast Aussie-Mexican style.

    For the more daring, try chicken hearts in classic yakitori style. Marinate in soy, mirin, garlic and a dash of olive oil. Grill then sprinkle with Togarashi and sea salt.

    Barbecued dessert you say?

    Slice a couple of peaches and grill them until nicely charred on the BBQ. Then drizzle with ginger beer syrup and chopped chilli. Once cooled add a spoonful of your favourite sorbet and let the heat of the afternoon drift away!

  • Scott Bridger

    (Electrolux Ambassador and Executive Chef of Bib & Tucker)

    Fire up the grill!

    I love to cook Aussie lamb on the BBQ - a butterflied lamb leg always works well, marinated the day before for big, juicy flavour. As for the sausages, I would have good quality Chorizo, a good soft milk-bun and an Escalivada (Spanish roasted vegetables) salad.

    Perfect Pavlovas! What would Australia Day be without a Pavlova? Top with a heap of passionfruit curd, freshly chopped strawberries, then shave macadamia nuts all over with a truffle shaver.