Prepare the backyard for entertaining season
Barbecues might seem like a distant memory, with many of us hibernating for winter, but now is the time to start getting your backyard ready for the outdoor entertaining season.
PLANNING
According to Henry Kowaleswki, from Infresco, planning for your alfresco area cooking station to be installed in winter or early spring will ensure it is ready for action by summer.
"Many of us never even think about our backyards until the warm weather hits but by then most outdoor companies or contractors are experiencing their busiest time of year, which can result in lengthy delays," he said.
The first step was to think about what you wanted from your outdoor kitchen.
"Do you want an area that will cater to a large family? If so, you may want to consider having a large, multifunctional barbecue," Mr Kowaleswki said.
"You may need refrigeration, sinks, cupboards and other conveniences such as icemakers or pizza ovens."
Drew Buckman, Mitre 10's product manager for furniture and outdoor heating, said modular systems were a good choice as they could start off simple and be added to or rearranged down the track.
"This allows people to customise for their particular space and needs yet at regular appliance prices, rather than one-off purpose-built prices," he said.
Scott King, from Electrolux, said it was important to remember your outdoor cooking area must be able to withstand the elements.
"Don't make the mistake of thinking you can use kitchen cabinetry, as it will not withstand outdoor conditions and you will be quickly disappointed when it starts expanding and falling apart."
TRENDS
Anthony Terzo, from Bunnings, said there was a trend towards products inspired by Mediterranean cooking.
"Barbecuing using a conventional outdoor grill, hotplate and roasting hood is still very popular, but using fire pits and pizza ovens has grown in popularity," he said.
"For a hands-on cooking experience, outdoor fire pits and chimineas are right on trend this winter. Add a wire grill to most designs and enjoy an easy and entertaining method of barbecuing.
"They look great, can be used for cooking, and are a great source of warmth on chilly nights."
Jacki Kersting, from Mitre 10, said more and more people were opting for natural gas.
"This is becoming increasingly popular when consumers are setting up their alfresco areas as it is more efficient and there are no more worries about gas availability," she said.
Mr Buckman said there was also a growing move away from only throwing steaks and sausages on the hotplate.
"The simple steak and snags is still happening for a quick meal, or a basic barbecue, but many people are using their barbecues more frequently for additional types of cooking," he said.
More people were using the roasting hood on their barbecue to help trap heat, flavour and moisture around the food, while side burners and rotisseries were also being used as people expanded their cooking repertoires.
There was a trend towards charcoal cooking as well as infra-red gas burners.
"Interestingly, these both seem triggered by a desire for a more traditional 'open fire' taste and texture in food," Mr Buckman said.
Peter Anderson, from Barbeques Galore, said radiant heat was also being used in more imaginative ways. "Infra-red radiant rear burners for rotisserie cooking are becoming more commonplace, and infra-red burners underneath the cooking grills are starting to appear," he said.
"These use new technology to simply and safely get back to flavours normally on a direct flame such as with a wood-fired oven or a charcoal spit roast barbecue.
"Hotplates and grills in barbecues are also changing rapidly away from the humble, cast-iron slab to more advanced materials like stainless-steel and coatings that don't rust and make cleaning easier, and profiles to drain away fat and brand mouth-watering sear marks into your steak," he said.
