Australian Barbecue
Master Australian barbecue, from smoking, grilling and slow braising. Learn to build bold flavors through fire, smoke, and precise heat control.
Especialista en cocina a la leña y chef de Burnt Ends (Singapur), 1 Estrella Michelin
Course Content
Course Content
1. Course Presentation
Free
2. Essential Barbecue Tools
3. Smoked Quail Eggs
Free
4. Scallops with XO Sauce
5. Beef
6. Pulled Pork
7. Vegetable Dishes and Salads
8. The Ledge Hamburger
Test Your Knowledge
About this Course
Australian barbecue recipes and techniques
In this course, Australian Barbecue expert, Dave Pynt, will guide you through the fundamentals of woodfire cooking. Drawing on his experience at his Michelin-starred restaurant, Burnt Ends, in Singapore, Dave shares a practical and honest approach to cooking with fire. You will learn how to apply professional techniques, gaining confidence to cook with precision, creativity, and consistency.
Throughout the course, you will work with beef, pork, shell fish, eggs and vegetables, developing a deeper understanding of fire-based cuisine. It’s all about understanding fire, respecting ingredients, and using technique to enhance natural flavors.
Upon completion of the online course, you will be able to:
- Select and prepare different cuts of meat for optimal results
- Understand the process of dry-aging beef
- Confidently apply smoking, grilling, and braising techniques to a wide range of ingredients
What's included?
- 11 recipes
- 14 lessons
- 1 hr 50 mins HD video
- Recipe Book
- 1 Quiz
- Certificate
- Español, English (VO)
- English, Español, Italiano (BETA), Français (BETA), Português (BETA), Deutsch (BETA)
Course Recipes
Meet your Instructor
Woodfire cooking specialist and Michelin-starred chef, Burnt Ends (Singapore)
Internationally recognized expert in woodfire cooking, known for redefining modern barbecue with a technical and ingredient-driven approach.
Techniques for grilling smoking and cooking with fire
What you'll learn
You will work with various ingredients, recipes, and techniques that highlight the power and versatility of modern barbecue.
Smoked quail eggs with caviar: Learn to handle this delicate ingredient with care and produce an impressive appetizer dish.
Scallops with XO sauce: Work with the freshest scallops, and perfect your XO sauce technique. Patience is the key to this powerful flavor-packed dish.
Steak grilled on an open fire: Master the fundamentals of grilling dry-aged steaks.
Beef ribs with smoked potato puree and gremolata: Combine grilling and slow braising techniques to produce caramelization and layered flavors. Learn the most effective way to infuse a smoked flavor into your potatoes.
Ultimate pulled pork and Sanger burger: Perfect the long, slow cooking technique and make good use of the delicious cooking juices. Make a range of lip-smacking accompaniments, including a crisp coleslaw and a chipotle aioli.
Grilled leeks with brown butter: A crowd-pleasing vegetarian option, that’s easily replicated, and ideal as a main or side dish. Make beautiful nutty brown butter and perfect your leek grilling technique.
Eggplant with miso: Discover Dave’s take on a classic, Japanese dish. Combine grilling and tempura techniques with a caramelized miso aioli for ultimate umami flavor.
Butterhead salad: A simple crisp salad to complement your fire-cooked dishes.
In this course, in addition to the recipes, you will also learn different cooking techniques that will be useful on many occasions.
Techniques you will learn
- How to soft boil quali eggs
- How to smoke quail eggs
- How to devein chillies
- How to cut chillies brunoise
- How to barbecue scallops
- How to dry age beef
- How to cut beef rib steaks
- How to grill beef steaks on open fire
- How to slow roast Boston Butt pork shoulder
- How to pull pork shoulder
- How to fry grilled eggplant tempura
- How to grind and chill hamburger patties
Other courses included in your subscription
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Earn your Certificate
Download your Recipe Book
Frequently Asked Questions
To watch this course, you need to subscribe to Scoolinary. With your membership, you’ll get unlimited access to our entire course catalog. You can subscribe by clicking here.
Yes, you can try a free lesson in each course before subscribing to experience the quality of our content.
All courses are 100% online and in high-quality video format, taught by recognized experts in their field. You can watch them at your own pace from any device and access supplementary materials such as recipes, exercises, and tests.
Yes, if you have a Premium or Team plan, you will receive a certificate upon completing each course. These certificates are backed by Worldchefs and the American Culinary Federation (ACF), prestigious organizations in the culinary world.
You will continue to have access until your subscription period ends.
Scoolinary is the leading online culinary platform for training. We offer a vast catalog of courses in cooking, pastry, mixology, management, and more, taught by renowned chefs and experts. With our flexible methodology, you can learn new techniques and skills and enhance your career from anywhere in the world.
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