Where do you want to go?

1. Pre-chop ingredients such as onions and peppers etc at home before setting off. It'll make preparation easier, but don't forget to put them in air tight containers to keep the smells away from other foods.

2. Make a check list ! It's so easy to forget utensils and spices etc. Try and imagine making each meal and go through what you need to make that meal, then pack it.

3. On the last day of your holiday, try and use your leftover meats and vegetables to make omelettes for breakfast, you can use almost any ingredient in omelettes. This way you are not wasting any food or having to take leftovers home with you.

Who Says Salads Have To Be Boring...

Gone are the days when salad with your BBQ was like your mums. You know, lettuce, tomatoes, cucumber and radish. Why not try adding a few of the below and transform a boring accompaniment to a delicious BBQ side addition.

NATIONAL FOOD SAFETY WEEK
9th - 15th June 2008

Don't get the barbecue blues

It's that time of year again. Every summer, four out of ten families will heat up the coals and pile on sausages, burgers, chicken and steaks and all those things that make for a good barbecue. It's great way to eat - but unfortunately it can also be a great way to get food poisoning. Following a few simple rules will minimise the risk of an unhappy ending to your outdoor fun.

It's all about being aware of bacteria. Bacteria are everywhere - on food, dirty hands, unwashed cooking equipment - and on flies, pets and other animals. Most bacteria are harmless, but there are a few which can result in a nasty case of food poisoning or even serious illness. And bacteria love the warm weather.

Three simple rules will beat the 'barbie bug' :

1. Be clean. Keep your hands clean at all times; wash vegetables before you cook then and rinse salads. Keep your utensils clean and always use separate tools for raw and cooled meats. Don't put cooked foods back into the container you used to bring them into the garden uncooked. And make sure any helpers - including children - obey these rules too.
2. Defrost thoroughly. Always defrost frozen meats and poultry fully before cooking - this means planning ahead and may mean getting foods out of the freezer the day before your barbecue. And keep all perishable foods cool until you need to use them - in the fridge or in a cool box or bag with ice pack.
3. Cook thoroughly. Poultry, sausages, burgers and chopped or minced meats should always be cooked until they are piping hot throughout - the juices should run clear - and there should be no pink bits. Never eat them rare. It is a good idea to pre-cook poultry just before barbecuing, and use the barbecue to add flavour and crispness.

Have a happy and safe barbecue !