COOK­ING UP SOME HOT STUFF

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Aussies love to throw a snag on the bar­bie any­time, any­where, but out­door cook­ing op­tions con­tinue to ex­pand this sea­son.

“Peo­ple are re­dis­cov­er­ing the plea­sure of light­ing a fire with wood or char­coal,” says Guil­laume Roux, di­rec­tor of Oblica, im­porters of Euro­pean stoves and fire­places.

“A gas bar­be­cue is easy, but noth­ing comes close to the flavour that wood or char­coal adds to your cook­ing,” he adds.

To­day’s bar­be­cues are so­phis­ti­cated gad­gets that do so much more than just siz­zle sausages and cook steaks. The Gous­taou from Oblica can do al­most ev­ery­thing ex­cept wash the dishes after­wards.

“The ad­van­tage of the Gous­taou is that it is mul­ti­func­tional and ver­sa­tile. Not only can you re­lo­cate it eas­ily any­where in your gar­den, but one day you can make wood-fired oven piz­zas, the next you can re­move one mod­ule and grill some meat over char­coal — and the next day cook a paella,” says Guil­laume.

Made in France by In­victa, the cast iron cooker comes with a trol­ley or it can be built into a back­yard bench.

Eat, drink and most im­por­tantly be merry with a colour­ful col­lec­tion by Pot­tery Barn and Williams-Sonoma.

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