‘Barbecue’ Category

  1. Zucchini Cake

    by Shell


    • 5 eggs
    • 150g (1 cup) self-raising flour, sifted
    • 375g zucchini, grated
    • 1 large onion, finely chopped
    • 200g rindless bacon, chopped
    • 1 cup grated cheddar cheese
    • 60ml (1/4 cup) vegetable oil


    1. Preheat oven to 170°C. Grease and line a round cake tin.
    2. Beat the eggs in a large bowl until combined. Add the flour and beat until smooth, then add zucchini, onion, bacon, cheese and oil and stir to combine. Pour into the prepared pan and bake in oven for 30 minutes or until cooked through.

  2. Roast Vegies Mediterranean Style

    by Shell

    Ingredients (serves 8)

    • 1 Butternut pumpkin, halved, seeded, peeled, thickly sliced
    • 2 red onions, cut into wedges
    • 4 large potatoes, cut in to wedges
    • 1 red capsicum, halved, seeded, thickly sliced length ways
    • 200g green olives
    • 3 sprigs fresh rosemary
    • Olive oil spray
    • 100g feta cheese, crumbled


    1. Preheat oven to 200°C. Place the pumpkin, potatoes,  onion, capsicum, olives and rosemary in a roasting pan. Spray with oil. Season with salt and pepper. Roast for 35 minutes or until vegetables are tender and just starting to brown.
    2. Sprinkle the feta cheese over the vegetables. Roast for a further 3 minutes or until the feta cheese melts.


    • Serves 8 as an accompaniment.
    • This can also be done in the BBQ.

  3. Rissoles

    by Trev


    Barbecue rissoles


    • 750g lean mince
    • 1 onion, finely chopped
    • 1 tbsp finely chopped red capsicum
    • 1 medium carrot, grated
    • 1 potato, grated
    • 3 cloves garlic, finely chopped
    • 1 teaspoon mixed herbs
    • 1 teaspoon finely chopped parsley
    • 1 egg, lightly beaten
    • 2 tbsp tomato paste
    • 2 tbsp grated cheese
    • 1 tbsp soy sauce
    • 1 cup (125g) bread crumbs
    • Freshly ground black pepper
    • 1/4 cup (65ml) olive oil
    • Breadcrumbs for coating
    • Flour for coating


    1. Mix together the flour and breadcrumbs for coating and spread on a flat plate.
    2. In a large bowl, mix together all other ingredients, using a wooden spoon and your fingers, to make sure all ingredients are evenly distributed through the rissole mixture.
    3. Form the mixture into patties, about 3 cm in diameter and about 1.5cm wide, firmly compact the patty your hands, roll it in the flour and breadcrumbs mixture, then set it on a plate.
    4. In a heavy frypan, heat the oil over a medium heat. Cook the rissoles for about 5 minutes each side or until cooked through. They can also be barbecued.


    We’ve found that the key to stopping your rissoles falling apart is to make sure you do finely chop and blend the vegetables as suggested in the recipe. You can also add a couple of drops of Worcestershire or Tabasco sauce to this mix for extra flavour. If you have time, chill them in the fridge for 30 mins before frying. Now take your rings off and get into the rissoles!