Article written by Esther Han for Good Food (Sydney Morning Herald).
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When cultures meat: barbies with exotic flavours
Brazilian chef Jose Santos believes there is no better place in the world to have a barbecue than Australia.
"What is amazing is I can use the traditional Brazilian barbecue ways using juicy and good quality meats, like wagyu ones, that you wouldn't get in South America," said the owner of Barbicrew, a catering business. "I do love sausage sizzles though."
On Saturday he will be sliding chunky pieces of rump cap, chicken thigh and lamb onto metre-long metal skewers and cooking them in his portable barbecue at the trendy The Grounds of Alexandria eatery.
Santos, former churrasco chef at Wildfire, is one of many chefs smoking up Sydney for Barbecue Madness events part of Good Food Month, presented by Citi.