Gastrology is a leading Australian food, travel and lifestyle blog. Gastrology writers travel around Australia and the world passionately seeking out the greatest in food and wine.
Newly launched in Melbourne CBD’s emerging food hub on Little Lonsdale Street, Pretty Boy Italian Steakhouse and Floyd’s bar capture the flavour of traditional Italian with an added American flare.
Read MoreZero95 have truly established themselves as maestros of the Doncaster pizza scene. If you are looking for quality pizzas of the gourmet kind, this pizzeria should be at the top of your list.
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Read MoreHawker Hall is celebrating Chinese New Year weekend yum cha sessions. From 11am to 4pm every Saturday and Sunday in February, diners can feast six courses for $38 per person.
Read MoreThe second restaurant from the team behind Copper Pot Seddon, Messer is a modern Berlin diner with interpretations of classic German dishes.
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Read MoreIKA8 draws in the crowd with a unique concept that celebrates delicious squid. The recipes are inspired by street food around South East Asia and the result is delicious, succulent and bursting with flavour.
Read MoreThe Lunar New Year is just around the corner and there is no better place to get all your festive needs than Box Hill Central.
Read MoreDragon Hot Pot has just opened a new outlet at Box Hill Central. The unique concept, created by owner Louis Kuo, is for the culinary intrepid as diners can customise their way to a delicious meal without hurting the hip pocket.
Read MoreBubble Tea lovers are falling in love with Gotcha and it's easy to understand why. Much more than just another ‘bubble tea’ concept, Gotcha Fresh Tea is a new and unique offering in the Australian tea space.
Read MoreGastrology celebrated World Hot Sauce Day last night at Oriental Teahouse with a six-course dinner matched with a variety of hot sauces.
Read MoreOne by One has all the locals completely in love and it’s easy to understand why.
Read MoreSitting unassumingly at the heart of Coburg on Sydney Road, Bluestone impresses with hearty and generous American BBQ dishes that provide diners with a unique spin on low and slow traditions from the US BBQ belt.
Read MoreThe space formerly occupied by Hanoi Hannah’s first location has been transformed into a Caribbean kitchen and Bar - Queen Vee.
Read MoreCathay Pacific’s customer-centric strategy means that the airline continuously strives to provide an exceptional experience at every stage of the journey.
Read More
We come with news of a BBQ breakthrough *drum rolls* … the new Heat Beads® Chimney Booster.
Heat Beads®, Australia’s leading BBQ fuel and equipment specialists have recently launched a revolutionary product which heralds the arrival of the very latest in BBQ convenience, cutting BBQ lighting time for cooking over coals down to a record 12 minutes (the days of heating coals for up to an hour to get that authentic BBQ flavour are no longer!).
Heat Beads® is proudly Australian owned and operated and has been satisfying Aussie BBQ needs for over forty years.
We’re a nation of BBQ’ers, and BBQ season is certainly not over just because summer has finished. In fact, March is actually the driest month of the year, so now is the time to be BBQing most!
We recently indulged in some real, authentic BBQing with Heat Beads® Chimney Booster and were excited to receive our shiny new Weber kettle BBQ, premium meats and a Heat Beads® accessories pack (including the new Chimney Booster) to make our BBQ cooking experience super quick, easy and fun.
What you need:
Heat Beads® Firelighters
Heat Beads® BBQ Briquettes
Heat Beads® BBQ Starter Chimney
Heat Beads® Chimney Booster
We lit the Heat Beads® Chimney Booster with firelighters, filled the BBQ Chimney with briquettes and placed the BBQ Chimney on top of the Chimney Booster. 12 minutes after turning the Chimney Booster on, the briquettes were hot and ready to BBQ with (yes, it’s
*that*
quick!)
We used the 12 minutes to whip up a salad and do a little marinating of our meats and veg…
Soon it was time to pop on some oven mitts and transfer the briquettes to the BBQ!
And it was time to get cookin'!
Recipe: Smoky rib eye fillets
Ingredients
Handful of Hickory woodchips for smoking
Rib eye fillets
Salt
Pepper
Olive oil
Steps
Soak the hickory woodchips in water for around 30 minutes before cooking
Marinate the Rib eye fillets with salt, pepper and olive oil.
Sprinkle the soaked woodchips directly over the briquettes.
Start cooking! It took us approximately 4 minutes on each side for the beef to come out medium.
Enjoy!
We loved the results. It was such a quick and easy way to enjoy authentic smoky BBQ tasting meats.
The Heat Beads® Chimney Booster is an exciting addition to Heat Beads® existing range, cutting the time needed to fire up the BBQ to a mere 12 minutes - this made it so easy and convenient to BBQ the real way!
Where to buy:
Heat Beads® products are available from all major grocery and hardware retailers.
Supernormal NATSU has returned in 2019 for a two-week residency from 15th - 27th January at 157 Fitzroy St, St Kilda. 2019 sees Natsu evolve to an all-vegetable menu.
Read MoreLocated in leafy Brighton, Cucina & Co delivers classic pizzas made in the traditional Neapolitan style and keeping in the tradition of a cicchetti, features small plates perfect to wash down with wine.
Read MoreMalaysia’s noodle specialists, GO Noodle House, have settled right into their first Australian flagship store on Little Bourke Street, with lines of loyal followers visiting every day.
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