It’s not all scones and crochet at the Country Women’s Association any more. North Adelaide chapter president Shahnee Dack proves things have progressed with her public BBQ friendly burger recipe.
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You won’t find any spaghetti with these meatballs.
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We lured Marie Robertson away from her garden, bees, pet dog and soon-to-open patisserie in the Crack building on Franklin Street to create something sweet for us on a Rymill Park public BBQ.
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Botanic Gardens Restaurant head chef Paul Baker stuck near his natural habitat for his stint on the public BBQ, opting to transform some lettuce and onions into a smokey and full-flavoured dish using a dodgy hibachi set-up in Botanic Park.
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BBQ hotplates are usually the home of sizzling chops and sausages, but Let Them Eat’s Tanya Agius proves that you don’t need meat to create a tasty charred treat (although cheese helps).
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There's nothing like the sizzle of sausage to whet the appetite, but when you're cooking with Africola's Andrew Cameron the sausages are actually best for drinking.
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The sun shone and the wind blew a gale as Magill Estate’s pastry chef, Emma Shearer, showed us that doughnuts and the foraging of native plants can go hand-in-hand.
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