We caught up with pro chef Sarah Glover to get some insight into mastering the art of vegetarian barbecuing.
Sarah Glover is a pro chef — but there’s one thing that makes her stand out from the rest. Calling herself a ‘nature chef’ Sarah’s love for nature is imbued in all the food she makes. Focusing on fresh, foraged and seasonal ingredients, Sarah cooks her food outdoors to further hone in on the relationship between nature and food.
When we first heard about Sarah’s relationship with Trager, we were intrigued. When you think of grilling, the first thing that comes to mind is meat. But we couldn’t help but wonder how Sarah cooks up fresh, seasonal produce on the grill as well.
Read on to hear her advice on vegetarian barbecuing and take your outdoor gatherings to the next level.
Sarah Glover's Vegetarian Barbecue Tips
What do you love most about a good cookout?
There’s nothing better than the way a good cookout gathers people together. Not only does good cooking nourish our body, but it also nourishes our spirit. What’s better than full tummies and full hearts? I’ve always thought cooking is symbolic of community; we need a community to grow, harvest, cook and eat the food on our plates.
As a brand ambassador for Traeger Grills, what’s your go-to vegetarian barbecue dish for a gorgeous summer day?
Fresh ingredients are always a go-to for me during Summer. I have a cauliflower pizza recipe that's packed full of veggie goodness and is super simple to just toss together and throw on my Traeger Pellet Grill.
When you’re out adventuring in Australia, what are your favourite wild plant ingredients to forage?
I love harvesting seaweed to experiment with different dishes. I also love foraging for Warragul greens, a leafy type of wild seaweed that can be found along our gorgeous coastline – in the dunes or on beaches.
Is there a single barbecue ingredient that you just can’t get enough of lately?
Tricky one. But it's hard to go past my Traeger Signature Rub, it's a classic for a reason! Whenever you want that extra bit of flavour (which is all the time), it just works with every dish – without the fuss of making it yourself. Usually, I’ll just rub it on some chicken before throwing it on the grill and let it do the rest of the work.
What are three essential tools every adventuring barbecuer should keep with them?
You really only need three! Tongs, a trusty sharp knife and a chopping board… and maybe some Traeger butcher paper for good measure – another tip, wrap it around your meat while you smoke it, it allows that flavour to penetrate while protecting your meat from the full force of the smoke.
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