Kangaroo and halloumi skewers.
Kangaroo and halloumi skewers. Photo Thinkstock

Fire up the barbie for these bonza recipes

YOU'VE got a stubbie in hand, your terry towelling hat, $2 Southern Cross thongs and the barbecue cranking. It doesn't get more Australian than this, a game of cricket and the Hottest 100 beaming from the radio on Australia Day. Make it a bonzer with these recipe ideas.

Kangaroo and halloumi skewers


  •  500g kangaroo steak cut into 2cm dice  
  •  300g halloumi cheese  
  •  100ml olive oil  
  •  1tsp cumin  
  •  1tsp crushed garlic  
  •  1 chilli, finely chopped  
  •  2tbs lemon juice  
  •  1tsp cracked pepper  
  •  pinch of salt  
  •  1/2 cup Greek yogurt  
  • 1tbs mint leaves, chopped.

METHOD: In a bowl mix the oil, cumin, garlic, chili, lemon juice, salt and bush pepper. Toss the diced kangaroo through the mix and refrigerate for at least 2 hours. Dice the halloumi in to 1cm cubes. Skewer the kangaroo and halloumi and cook on the barbecue for 2-3 minutes each side. Mix yogurt and chopped mint together with a little salt and pepper, serve with lamb. Makes 8 skewers.

Lamb and rosemary burger patties


  •  700g lamb mince  
  •  1 medium brown onion, diced  
  •  2tsp crushed garlic  
  •  1tbs rosemary, chopped  
  •  1tbs Worcestershire  
  •  1tbs dijon mustard  
  •  1 cup bread crumbs  
  •  1 egg  
  •  1tbs olive oil  
  •  2tbs tomato sauce  
  •  70g cheddar cheese, grated  
  •  salt and pepper to taste.

METHOD: Mix all ingredients together in a large bowl (if a little too wet add more bread crumbs). Form into burger patties and cook on the barbecue. Serve on your favourite roll and toppings. Makes 6-8 patties.

Anzac biscuits


  •  2 1/2 cups rolled oats  
  •   1/4 cup brown sugar  
  •   1/4 cup caster sugar  
  •  1 1/4 cup plain flour  
  •  150g melted butter  
  •  1 1/2 tbs golden syrup  
  •  1 1/2 tsp bicarb soda  
  •  3tbs boiling water.

METHOD: Combine the oats, flour, sugar and butter together in a bowl. Add golden syrup. Dissolve bicarb in boiling water, then add to the mixture. Place tablespoonfuls of mixture on to lined baking trays and bake at 180C for 15-20 minutes. Makes 18-24.

Bacon and egg pizza


  •  4 rashers bacon  
  •  3 eggs  
  •  1 large pizza base  
  •   1/4 cup sun-dried tomato pesto  
  •  1 cup mozzarella  
  •  salt and pepper.

METHOD: In a large frying pan cook the bacon. Remove from pan and cut into large chunks. Place pizza base on a tray and cover with the pesto. Top with the bacon and mozzarella. Crack the eggs into a bowl and whisk lightly with a fork. Pour over pizza. Cook at 200C for about 10mins until golden brown.

Sausage rolls


  •  300g beef mince  
  •  200g pork mince  
  •  1 brown onion, diced  
  •  2tbs parsley, chopped  
  •  2tsp garlic, minced  
  •  2tbs Worcestershire sauce  
  •  2tbs tomato sauce  
  •   1/2 cup bread crumbs  
  •  salt and pepper  
  •  3 sheets ready rolled puff pastry  
  •  100g melted butter

METHOD: In a mixing bowl combine the beef, pork, onion, parsley, garlic, Worcestershire, tomato sauce, bread crumbs, salt and pepper. Lay the puff pastry on a bench and cut each sheet in half. Make a line of mince across the middle of each sheet. Roll and place on a lined baking tray seam side down. Cut each roll into 3. Brush with butter and bake at 170C for 20 minutes or until golden and cooked through. Makes 18.