At Wildwoods BBQ in Wildwood, New Jersey, co-owners and chefs Joel Romano and David Gill bring flavors and cooking techniques from their Australian background to classic American barbecue on the ...

“Australian food is not a specific thing, but rather multicultural,” he says, of the influences that stretch from northern Europe to southeast Asia.

A vegan in Australia claiming to be sickened by the smell of meat from a neighbor's BBQ threatened to file a formal complaint and take her case to social media.

This is the brave new world of Australian barbecue. “Australian barbecue” is not, however, what Lennox Hastie, the chef at Firedoor, would use to describe his own cooking.

A photo of a rather unconventional snack — a sausage nestled inside a slice of fairy bread — has gone viral, sparking a wave of opinions and strong emotions online.

Backyard chefs such as Callan Buchholz are brushing up on their low and slow barbecue skills, with the American-style trend of meat smoking feeding the whole tribe.

In South America you can gorge on magnificent barbecue meals – and accompanying Malbec – at half the price you would pay in Australia.