Liz’s Team ‘BBQ’

From time to time we host a get together for Liz’s staff at our house. We always start out planning a very informal barbecue but I just can’t pass up an opportunity to cook great food. Last time some of the staff arrived cricket bat under their arm and esky in hand ready for the BBQ only to find candlelit tables with a grand buffet. The guests are a real multicultural mix with the minority being Australian born and raised. I recall one evening where there was French, German, Greek, Africans, Dutch, and Polish being spoken, fortunately great food speaks all languages. Things get interesting trying to work out a menu that caters for an ever changing number of people (Liz often invites other guests without telling me) and catering for vegetarians and lactose intolerant guests. Nevertheless it seems to all work out and we have a good time. Here is the plan for this weekend’s event.

Liz’s Team ‘BBQ’

Oysters & petite sauscisons
salmon / chicken teriyaki / vegetarian Sushi
Flatbread and Jamie Oliver’s hummus dip

Bird in Hand Sparkling 2006
Park Riesling – Adelaide Hills 2008
Lost Valley Cortese 2007

Beef kebabs
Vegetarian kebabs

Potato and Onion cake
Red Lentil & Date tagine
Pear & Gorgonzola salad

Jacobs Creek Reserve Shiraz           2003
Penfolds Bin 128 Shiraz       2000

Barossa Valley Baillie Brie
Fourme d’Ambert
Ashgrove Black Wax Cheddar

Woodstock Muscat (750ml)

Milk and Coconut cake with Tangelo curd

Tempus Two Botrytis

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