On the menu? Vietnamese food truck Moi An (meaning “please eat” in Vietnamese) will be serving its signature street food snacks including nem nuong (a garlicky and sweet barbequed pork) and vegan mushroom and vegetable dumplings while Central Market stall Something Wild will be upping the barbeque game with crocodile sausages and pickled native succulents between bread, and buffalo curry served with rice.Īlso on the program within a program: Dilicious Timor by chef César Trinito Freitas Gaio, who’ll be in Australia for the first time bringing traditional Timor Leste food exclusively to the festival. Local chefs Alana Brabin and Sarah Turner are teaming up to curate a special program of indigenous barbeque from around the world.
“Barbeque is so many different things to different cultures and we are so proud to welcome chefs, producers and fire cooking experts from all over the world to Adelaide in July.” Here are six stalls to check out over the weekend. With around 11 cuisines on the menu, co-director Aaron Sandow reckons it’s the most diverse barbeque line-up yet. The event returns from July 14 to 16 to smoke out the showgrounds with a program of fire-fuelled cooking from 25 chefs, cooks and pitmasters, including 13 Beer & BBQ debutants and eight exclusive collaborations (not to mention a line-up of craft brewers from around the country and a nostalgic live music bill featuring sets from The Living End, Magic Dirt and Katy Steele).
Adelaide’s Beer & BBQ Festival is back to regular programming this winter – with its largest line-up to date (that means more stages and more barbeque).
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