An Australia Day Barbeque Your Friends Will Want to Instagram

Updated 01/24/18

It’s not a proper Australia Day celebration without a barbeque. And while we all love a classic sausage sandwich, why not step it up a notch this year and create a barbeque menu that will impress your fellow Aussies for days to come. Chef Faheem Noor from Sydney's Pelicano shared with Huffington Post Australia his ultimate Australia Day menu that is easy for us to create too. Scroll down for the recipes that will make your Australia Day the tastiest yet.

Barbequed Lamb Loin


  • 1kg lamb loin
  • 1 bunch of lemon thyme
  • 4 garlic cloves (Crushed)
  • 1 lemon
  • Salt and pepper
  • Olive oil
  • 2 raddichio
  • 2 tbsp balsamic vinegar
  • 1 tbsp honey



  1. Sliced radicchio in halves. Rub with balsamic and honey, then leave to marinate for an hour. Best to save some of the marinade for basting, and do so every 10 minutes as it cooks. That way it will add moisture, trap the smoke flavour and caramelise gently as it goes.
  2. Preheat barbeque to medium heat. Use a charcoal barbecue if possible to get that smoky charcoal flavour. Wait for the right moment to cook—you need to wait for the flames to die down, but make sure the coals are grey and glowing as that's the hottest and most even heat.
  1. Season lamb with salt, pepper, lemon thyme and garlic. Cook for three to four minutes on griddle bars. Remove and rest—always rest lamb after cooking as you’ll get a more moist tender result. Transfer the lamb from barbeque to a plate and loosely cover with foil, and rest it in warm place.
  2. Serve with charred raddichio and lemon cheeks.

Avocado and wasabi dips with spicy spuds and tortilla


  • 4 small ripe avocado
  • 200g natural yoghurt
  • 2 tbsp wasabi
  • zest and juice of lime
  • 1kg kipfler potatoes or baby potatoes
  • 2 tbsp olive oil
  • 1 tsp chilli powder
  • 1 bag of tortilla chips, to serve


  1. Blitz half the avocado flesh with the yoghurt, wasabi, lime and seasoning. Dice the remaining avocado, then gently stir into the blended mix with most of the lime zest. Cover, then chill until ready to serve.
  2. Boil potatoes 10 mins, then drain well and toss with olive oil and chilli powder.
  3. Char potatoes on hot barbeque plate till nice and golden. Arrange hot potatoes and tortilla chips for dipping.


Head to Huffington Post Australia for the final recipe to finish off this delicious menu in true Aussie style.  

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