Bar­be­cue tastes slowly chang­ing

Southern Gazette (South Perth) - - Opinion -

PEO­PLE are do­ing a lot more than putting shrimps and beef sausages on the bar­bie th­ese days.

Butcher and Rump Shak­ers Butcher owner John Bain said to­day’s bar­be­cues are more catered to­wards quick and easy meals and craftier de­signs.

Al­though peo­ple still like pork and beef sausages, there were all sorts of new flavours start­ing to creep in, even Vegemite.

“Sausages are not what they used to be,” he said.

“There are peach, sweet chilli, and even vegemite and cheese sausages.

“If they can put it in chocolate, I can put it in a snag­ger.”

Mr Bain said the days of chops and sausages are go­ing as peo­ple look more to share plates and some­thing they can just put the hood down on and let cook.

He said it meant there was a va­ri­ety of foods when peo­ple en­ter­tained a big group of peo­ple.

“The good old fash­ioned things still sell like chicken breasts and steak,” he said.

“But peo­ple are very open minded th­ese days and want to try things.

“Peo­ple like lots of dif­fer­ent things to get away from the bor­ing old stuff.”

Pic­ture: Matt Jelonek www.com­mu­ni­typix.com.au d445259

John Bain from Rump Shak­ers Butcher.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.