Aussie Summer Barbie

Recipes fit for a rock star!

This recipe was originally created by my ex-Aussie husband and best friend of 25 years. We did a lot of entertaining in Boise, Idaho all those years and he did all the Aussie barbequing. I thank him for this awesome burger recipe, and for also teaching me how to do a good shrimp on the Barbie as well. I shall teach you someday.

These recipes are fit for a rock star… and I would know. These were some of my fan favorites while cooking for the music and motion picture industry. My rockers, movie stars, and celebrity divas loved them all, and they still rock today.

BIG Aussie Tikka Burgers

Servings: 8 large burgers or 16 sliders


Burger Bun and Toppings

8 large or 16 petite, sprouted, sourdough or brioche burger buns (sliced)

1 – 15 oz can, sliced, pickled beets (if you can find in a jar, and or pickle your own that would be awesome)

8 grilled pineapple rings (or 16 halved. Use fresh and or canned/drained)

8 fried eggs (over medium)

Raita Sauce (see recipe)

Mango Chutney (Major Grey’s by Crosse & Blackwell)

Raita Sauce

1/2 cup plain yogurt

2 Tbsp. Fresh chopped mint

1/2 cup, grated, squeezed and drained, English cucumber

1 tsp. toasted cumin seeds

Sea salt and pepper to taste

Burger Recipe

1 lb. ground lamb

2 lb. lean, ground sirloin

1 cup sweet corn kernels

1/2 cup, finely chopped sweet onion

4 tbsp. chopped cilantro

1tbsp. mince garlic

1 heaping tbsp. madras powder (madras is hot. Use basic curry powder if you feel wimpy)

4 heaping tbsps Tikka Masala Sauce (Indian market or international section at the grocer)

Salt and pepper to taste

Step by Step Instructions

Step 1

Gather burger bun and topping recipe ingredients, and set aside. Prep other ingredients (drain corn, chop onion, cilantro and parsley) and set aside.

Step 2

In a large. mixing bowl, combine the raita sauce ingredients. Transfer to a serving bowl. Cover and chill until ready to serve. At least an hour. Reserve mixing bowl to mix burger meat.

Step 3

In your reserved mixing bowl: combine all burger ingredients. Form 8 large burgers or 16 sliders. Grill burgers to desired degree of doneness and fully cooked.

Step 4

Remove burgers and serve in the buns with toppings: smothered in sauces! 

Step 5

G’day, Mate!

Bowl of Soul

Servings: 4

This recipe was almost a daily dish I prepared while cooking for The Stones. I can say that now! I called it my “Bowl of Soul”. Why, you ask? Because I felt like we needed some soul-inspired food at that time to lift people UP and nourish the crew!


2 cups organic, short grain brown rice: steamed

2 cups red adzuki beans: BPA-free, canned, rinsed and drained

2 lg. bunch dino kale: cleaned, spun, shredded/thinly sliced

4 thick slices, (diced) of naturally smoked/nitrate-free bacon (at your local co-op)

2 tbsp. minced garlic

2 tbsp. dry herbs de Provence

2 tsp. fresh oregano

1 tsp. fresh rosemary and thyme

1/2 tsp. sea salt

1 tsp. cracked black pepper

1/2 tsp. celery salt

4 tbsp. each: red wine vinegar and dijon mustard

Tabasco (to taste)

Step by Step Instructions

Step 1

Prep/cut ingredients as suggested. Steam rice.

Step 2

In a large sauté pan or wok on medium heat, cook bacon, covered, strirring occasionally about 10 minutes or until fully cooked. Lower temperature and add garlic, herbs, sea and celery salt and pepper. Continue to cook over medium-low heat until fragrant, 2 minutes. 

Step 3

Add vinegar, dijon, and tabasco to taste. Stir. Remove from heat.

Step 4

Add rice, beans and greens. Gently fold all ingredients together uniformly, may get a little sticky – that’s ok!


This can be a complete meal for vegetarians and/or used as a side dish by omitting bacon. Serve as desired. Can also be served chilled.

Tea-Riffic Summer Cocktail

Serves: 6-8
Ready in: 30 min.

I love this tea on a hot summer night! I derived this recipe from a chai latte special at my previous natural food restaurant. Teas and tonics are one of my favorite recipes to create – the possibilities are endless and unlimited. Stay tuned for more tea treats to appear on this site in the future!

2 cups water (filtered or spring)

4 organic chai green tea bags (can use black chai as well)

3 cinnamon sticks 

a few black peppercorns

1 medium piece of fresh ginger root

1/4 cup raw honey

4 – 6 cups pure filtered ice

Step by Step Instructions

Step 1

In a pot, bring tea bags, spices, ginger and honey to a simmer. Remove from heat, stir, cover, and let steep for at least 15 minutes.

Step 2

Strain over the 6 cups of ice and pour into a large punch bowl or pitcher.

NOTE: For some extra flavor, you can add orange peel and mint.

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©JoanieV 2018.


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