Summer BBQ: Australia
Sweet Shellfish & Sunshine: Grilling the Australian Way! At the end of the day, it's all about gathering ourselves around good mates, good music, and mouth-wateringly good food . . . so it should be no surprise that one of our ultimate BBQ fantasies takes place under the Aussie sun (and preferably after a summer surf). Think fresh, sizzling shellfish, sunset sausages, windswept hair(!), and burgers that bring you bliss.
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Full course details
Today we take to the sea and marry the clean, clear flavours of our favourite shellfish with the incredible dynamism of Australia's diverse food culture. We'll go the extra sunny mile though and be sure to balance everything out with some unique and refreshing salads, give you a taster of homemade sausages, and perhaps get a sneaky little burger in there as well??!
On this session, we'll zero in on how to best set yourself up when working with shellfish and ingredients that benefit from a more delicate touch or specific cookery techniques and tools. Wherever we go, be sure to make room for 'more' because we're bringing the freshest flavours to centre stage and dining on diamonds today.
BBQ Australia is just one in our annual community of gatherings that will get us grilling, eating, and sharing the most delicious fired-up meals with inspiration taken from the world. These are demo-driven classes, but we'll be sure to get you involved too with a few hands-on elements to help bring everything full circle. For a peek at our other BBQ sessions, take a look here.
We are delighted to be in partnership with Smokin' Soul, Wexford's inimitable BBQ specialists and the brilliant craftsmen who are building the charcoal grills we will be using from now on! Our objective is that these classes will hit the mark whether you are looking for guidance on how to bring out the best from your own home grill or are craving some amazing BBQ flavours on incredible equipment (or both!).
For a peak at Smokin' Soul's gorgeous workmanship, take a look at their story here.
Frequently asked questions
- Should I eat something before I come?
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On all our courses you will be eating the dishes you prepare in the hands-on session and everyone generally leaves us well-fed. Bear in mind that it takes time to whip up what we've planned and we recommend you eat something before you arrive at the school. All food cooked in the school is intended to be eaten on the premises.
- What level of cooking experience do I need?
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The beauty of how we design all of our courses is that anyone of any level can join us. While someone new to the kitchen will find support as they manoeuvre through new techniques, the more seasoned cooks in our group will thrive on all the pointers we offer for further improvement. Our course material is layered and we know how to quickly adapt to a moving room. Constant, open-ended learning is one of the things we love the most about being in the kitchen and our tutors' enthusiastic teaching style and patience is a testament to that.
- What if I have a food allergy or dietary restrictions?
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If you suffer from a severe nut, egg, dairy, seafood, wheat allergy or coeliac disease, please contact us before booking and we'll be able to confirm whether or not a specific course menu is adaptable. Certain course themes may not be adaptable in order to stay true to the course brief. Where we can accommodate a dietary requirement the curriculum for other students will remain the same as the original.
You must bring an Epi-pen. If your food allergy is airborne, due to the wide range of course themes and events that we host, our environment is not safe for you. Please note that while every care will be taken to provide a safe and enjoyable cooking experience for all students, there is always the risk of cross-contamination.
- What if I can't make it to a course or dining event that I've booked?
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If you cannot make a course that you have booked, you are more than welcome to send someone in your place (18 years or older). Just give us a call with the name change and we'll take good care of them. If this can't be arranged and you need to cancel your place, please take a look at our our full Terms & Conditions, go to https://dublincookeryschool.ie/terms to see what rules apply to you.
- Is there an age requirement?
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All of our regular courses are designed for adults. The minimum age for someone coming on their own is 18 years. If someone younger is joining us, they must be accompanied and booked on with an adult. Please note that our course fees apply to each attendee, regardless of age.
Our Growing Gourmet and 1 Week Essential Skills for TY courses are for teenagers only.
- What is parking like in the area?
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Metered parking can be found right outside the school and on surrounding streets Monday-Saturday from 8.00-19.00. Please do not park on the grass verges opposite the school, on resident disabled parking spots, or on the double yellow lines in the area. For more info, go to https://www.dublincookeryschool.ie/your-visit.
Your course itinerary
| 09:45 AM – 10:00 AM | Everyone is encouraged to arrive 15 minutes prior to the course start-time. After we sign you in, we'll help you settle in with a coffee or tea before we get started. This is a great time to get to know your fellow students. |
| 10:00 AM – 04:00 PM | We’ll welcome you into our modern, mirror-lined Demo Kitchen. The tutors leading the session will introduce our special plans for the day and then jump right into the delicious tasks at hand. Our barbecue courses are demo-driven days but you will still get your hands-in and can expect a couple of Hands-On sessions to help connect the dots. In our practical sessions, everyone works in pairs with specific elements organized for each person. Don’t worry if you’re flying solo today, we’ll find you a partner in crime. And yes, you will be sampling what we make all day long! |
| 04:00 PM | At this point, we're generally wrapping up the cooking! This is a great time to raise any lingering questions you may have with our team. |