Barbecued food has unique and often delicious flavors. A food chemist explains how the process of grilling over an open flame can produce flavors unattainable through other cooking methods.
After the meal, putting food away quickly is key to keeping it free from pathogens.
Getty Images / Thomas Barwick
The need for public cooking facilities has long been recognised, but why has the basic public barbecue failed to evolve along with Australians, their lifestyles and the foods they eat?