BBQ Sunday's

Barbecue Sundays in Australia is not simply a method of cooking; it is a cultural institution, a social ritual, and a way of life that reflects the country’s climate, values, and sense of community. In Queensland especially, where sunshine is abundant and outdoor living is almost second nature, the barbecue becomes a focal point for connection, celebration, and relaxation. Within this broader tradition, the concept of a “barbecue sundae” offers a playful and symbolic way to think about the layers of experience that make an Australian barbecue so cherished: the food, the people, the setting, and the shared enjoyment of time spent together.

The idea of a barbecue sundae is not literal in the way an ice cream sundae is, but metaphorical. Imagine layering the elements of a classic Australian barbecue the way one might assemble a dessert: a base of sizzling meats, topped with perfectly cooked eggs, caramelised onions, and perhaps a generous spoonful of homemade salad on the side. Add to that the “sauce layer”—rich, tangy, or smoky—and finish with the intangible toppings: laughter, conversation, sunshine, and the easy companionship of family and friends. Each layer contributes to the overall experience, and none can be removed without diminishing the whole.

At the heart of any Queensland barbecue is the food, and it begins, almost invariably, with the classics. Thick, juicy steaks are a centrepiece, cooked to preference but often with a reverence for simplicity—salt, pepper, and perhaps a light brush of oil to let the natural flavours shine. Alongside them, sausages—affectionately known as “snags”—sizzle on the grill, their aroma carrying across backyards and parks. Eggs are often cracked directly onto the hotplate, their edges crisping while the yolk remains golden and rich. Onions, sliced and slowly cooked until sweet and caramelised, complete the core ensemble.

These staples are not merely food items; they are part of a shared culinary language that Australians understand instinctively. There is a comfort in their familiarity and a pride in their preparation. The act of cooking them—turning the steak at just the right moment, ensuring the sausages are evenly browned, managing the heat of the barbecue—is a skill passed down informally, often learned through observation and practice rather than instruction.

Yet the barbecue is never just about the grill. Surrounding the hotplate is a supporting cast of homemade salads and sauces that elevate the meal and reflect personal and family traditions. A classic potato salad, creamy yet balanced with acidity, might sit beside a crisp green salad dressed lightly to complement the richness of the meat. Pasta salads, coleslaw, and even more inventive combinations appear, each prepared with care and often with a recipe that has been refined over years.

Homemade sauces are a delightful treat for our taste buds.

Nothing beats having your family sitting around the table enjoying a BBQ together that's life to me.