It was hot cooking over the BBQ for 7 hours at Bong Bong but it was definitely worth it ! Everyone especially loved the duck and date skewers and salmon, pineapple and spring onion skewers. Check out my pics below and get the taste buds going.....it's BBQ season!!
Octopus marinated in freshly squeezed lemon juice, oregano and garlic, skewered with red onion
Duck breast marinated in soy, ginger, crushed garlic and olive oil. Skewered with dates sprinkled with sesamme seeds and garnished with coriander
Salmon fillets marinated in teriyaki sauce, ginger and crushed garlic. Skewered with pineapple pieces and spring onion
An aussie BBQ favourite, gluten free beef sausages
Fresh prawns marinated in freshly squeezed lemon juice, oregano and garlic
Sutton forest crew cooking up a storm !