Healthy Barbecues
Barbecues are a great way to socialise and enjoy the warmer weather. They can be a great way to promote healthy eating too!
By using the tips in this resource, which align with the Healthy Choices guidelines, you can host a delicious barbecue with a selection of tasty and nutritious foods while also saving money!
Hosting a healthy barbecue
Step 01
Plan your menu
- Identify the number of attendees and any dietary requirements.
- Plan your menu to serve nutritious food and drinks.
- Avoid items that are higher in saturated fat, added sugar and/or added salt.
- Planning in advance will save you time and money, as you can shop to a budget and ingredients list.
Step 02
Prepare and serve
- It is important for anyone involved with storing, preparing and cooking food to have a good understanding of how to handle food safely.
Refer to the following Victorian Department of Health websites for information about food safety:
- Food safety
- Do Food Safely – online learning module
Top tips for safe food prep!
- Wash hands thoroughly before and after handling food.
- Avoid cross contamination between raw foods and ready to eat foods.
- Cook high risk foods, such as meat and poultry, thoroughly.
- Avoid the temperature danger zone; keep cold foods cold at 5°C or colder and hot foods hot at 160°C or hotter.
- Throw out high risk foods, such as meats, that have been left in the ‘Temperature Danger Zone’ between 5°C and 60°C) for more than four hours. Remember, when in doubt, throw it out.
Key tips
- Avoid over catering on meat – offer only one piece of lean meat or a burger patty (or vegetarian equivalent) per person.
- Choose lean cuts of meat.
- Provide a range of seasonal salads and vegetables.
- Offer reduced salt varieties of sauces (tomato, BBQ, sweet chilli) and let people add the sauce themselves.
- Provide water as the main drink and limit sugar sweetened drinks.
- Promote healthier options on menus, display boards and labels.
- Offer fruit or salad as a side dish.
- For fundraiser barbecues or when offering any ‘meal deals’, include more nutritious items where possible. Eg including water with a meal instead of a soft drink.
- Make wholemeal or wholegrain bread the default option and offer unbuttered.
- Ask about dietary requirements in advance. This will help budgeting, shopping and to avoid wastage.
- If asking people to bring a plate of food, provide a list of suggested nutritious options like grilled vegetables, salads and fruit platters.
| Instead of... | Choose... |
|---|---|
| Meats | |
| Regular sausages | - Reduced fat and reduced salt sausages - Vegetarian sausages Tip: Cut some large sausages in half to provide smaller portions for different appetites. |
| Regular, commercial burgers and patties | - Lean or extra lean burger patties - Vegetable burgers Tip: Making your burger patties can be cheaper and healthier than store bought patties. |
| Meat kebabs in cream or oil-based sauces/marinades | - Lean meat kebabs marinated in lemon juice, olive oil, garlic and fresh herbs - Meat and vegetable kebabs Tip: Kebabs are easy to make. Alternate between a piece of lean meat or seafood and a variety of vegetables – this will also lower the cost. |
| Breads and potatoes | |
| White breads and rolls | - Wholemeal or wholegrain varieties of breads, rolls, pita bread or mountain bread Tip: Avoid using spreads on bread. If you must, offer olive or canola oil-based margarine for people to spread themselves. |
| Creamy potato salads | - Home-made potato salad using natural yoghurt and/or reduced fat mayonnaise - Jacket potatoes: Wrap potatoes in foil and cook on the grill for 45–60 mins |
| Side dishes and sauces | |
| Creamy coleslaw | - Home-made coleslaw using natural yoghurt and/or reduced fat mayonnaise - Grilled vegetables. Try eggplant, zucchini, pumpkin, capsicum and/or field mushrooms sprinkled with garlic, herbs and pepper - Corn cobs - Tabouli or Greek salad (available pre-made through most delis’) |
| Potato crisps | - Air popped popcorn (plain or lightly salted) - Oven baked pita bread served with a healthy dip |
| Cream, cheese or ‘chunky’ nut-based dips (e.g. French onion, smoked salmon, pesto dips) | - Reduced fat yoghurt and/or vegetable-based dips (e.g. reduced fat Tzatziki, hummus, or beetroot dip) Tip: Serve dips with vegetable sticks and/or plain wholegrain crackers or pita bread as they are lower in fat and salt compared to most crackers." |
| Tomato sauce | - Reduced salt tomato sauce Tip: Serve sausages/burgers without sauce. Have a bottle on hand for people wanting to add it themselves. |
| Desserts | |
| Cheesecake/pavlova | - Cold, sliced fruit (e.g. watermelon, cantaloupe, grapes, strawberries) - Fruit-based desserts and offer small serving sizes - Try using reduced fat custard or yoghurt in place of regular cream, custard or ice-cream |
| Ice creams and icy poles | - If offering ice-cream, icy poles, frozen yoghurt or gelato, provide reduced-fat or juice-based varieties and offer in small serving sizes. |
| Drinks | |
| Soft drinks | - Water: tap, still or sparkling - Lightly flavoured waters. Try jugs of soda water with sliced fruit and mint, or a dash of fruit juice |
For more information please phone 1300 22 52 88 or email heas@nnf.org.au
Except where otherwise indicated, the images in this document show models and illustrative settings only, and do not necessarily depict actual services, facilities or recipients of services. This document may contain images of deceased Aboriginal and Torres Strait Islander peoples. In this document, ‘Aboriginal’ refers to both Aboriginal and Torres Strait Islander people. ‘Indigenous’ or ‘Koori/Koorie’ is retained when part of the title of a report, program or quotation. Copyright © State of Victoria 2016
Written and reviewed by dietitians and nutritionists at National Nutrition Foundation, with support from the Victorian Government.
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The Healthy Eating Advisory Service acknowledges the Traditional Owners of the land on which we operate. We pay our respects to them, their culture and their Elders past and present.
The Healthy Eating Advisory Service is delivered by experienced nutritionists and dietitians at National Nutrition Foundation, with support from the Victorian Government.
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