Why does summer get all the time in the sun? Let's turn up the heat this winter and get cooking with gas.
Seriously.
As far as Aussie traditions goes, the barbecue is a great one and it is an even hotter idea in winter.
It's a great excuse to bring out the beanies, replace the fly swat with the skewered marshmallow, rug up and warm our wintery selves around the cooktop.
If a cold beer to coordinate with your tongs doesn't sit quite right in winter, you could try a 'healthful' heated ale. Or if that's too weird for you, pair your tongs with a glass of good red, because you're the classy kind of barbecuer or some home-made mulled wine, because you like things a little spicier.
A gas barbecue, connected to the gas main gives you a limitless supply, heats up quickly, so it's ready to cook as soon as you are. And, contrary to what the charcoal barbecuing purists say, a gas barbecue imparts the same flavour-filled profile into your food. Just with less smoke. Plus running out of gas, which is more annoying than flies RSVPing 'yes' to your grill, never happens when your barbie is connected into the gas main.
And finally, to the absolute best part: the food.
In winter, all the heart and belly warming root vegetables are in season. Marinating and grilling them will please the pickiest vegetarians among you and make a delicious accompaniment to your meat.
Speaking of meat, remember to heat the plate up to high for your steaks to seal in the juices properly, but cook your sausages and patties on a low heat so you don't dry them out.
Marinating your meat with lashings of olive oil, garlic, rosemary, thyme and sage (or beer!), may be a good idea for health as much as for flavour.
One study found that several hours' marinating in beer or red wine protects it and reduces the chemicals that are created when cooking it at a high heat.
So this year, let's make winter cool by taking out the chill and turning it on.
