Summer has arrived, and with it comes the inevitable barbecue invitation. When someone has put in the effort to host, they deserve more than basic supermarket sausages or a hastily grabbed bottle of wine. So, what should you bring that is thoughtful and distinctive? From olive oil to ice lollies, green harissa to Lambrusco, here are expert suggestions to make your contribution stand out.
Pre-Barbecue Snacks
Anyone who has waited for a barbecue to be ready knows it can feel like an eternity. Pre-barbecue snacks are essential, and elevated crisps and dips are a great start.
Crunch Time
Totopos, or dried, fried tortillas, are more impressive than standard crisps and pair better with dips. Edson Diaz-Fuentes, co-founder of Mexican restaurant Santo Remedio in London, recommends using different coloured totopos or making your own from Masafina purple and yellow corn tortillas.
Upgrade Your Nibbles
Early flames are perfect for toasting bread. Bring quality bread like ciabatta, sourdough, or baguette along with tinned anchovies, prosciutto crudo, stracciatella, or marinated tomatoes. Drizzle with olive oil for a classy canape.
The Secret Ingredient
In South Africa, braais often feature braaibroodjies: cheese, tomato, and onion toasties with Mrs Balls chutney, enjoyed with beers until the coals are ready.
Say Cheese
Upgrade halloumi by wrapping it in foil with rosemary and mango chutney. For burgers, Ned Palmer recommends Ogleshield or a firmer blue like Cropwell Bishop Stilton. David Lockwood suggests Perroche goat's cheese and Mrs Kirkham's Lancashire cheese for a cheese board that melts beautifully.
Drinks
Nibbles are nothing without drinks. Beer writer Jonny Garrett recommends better lagers like Pilsner Urquell, Budvar, Spaten, and Estrella Galicia. For a lighter start, bring pink lemonade for shandies or a German radler. Non-alcoholic options like Crodino are also great.
Sauce It Up
Mix micheladas with Worcestershire sauce, hot sauce, lime, Clamato or tomato juice, and a light Mexican beer like Pacifico, served in a chilled glass with celery salt rim, suggests Carlos Fontoira of El Pastor.
A Grape Choice
For wine, opt for lighter options like De Bortoli Chill Bill sparkling red or a bottle of lambrusco, the serve of the summer according to Luca Dusi of Passione Vino.
A Fresh Twist
Try a Hugo spritz with elderflower liqueur, mint, sparkling water, and prosecco, or pair grapefruit juice with tequila and bubbles. Marks & Spencer even offers a canned version.
Where There's Smoke
Smoking wood chunks are acceptable if used effectively. Gopi Chandran recommends hickory and oak chips for smoky caramel notes, or cherry and applewood for subtle sweetness. Chef Luca Mastrantoni uses hay to lightly smoke dishes, adding a grassy aroma to lamb and vegetables.
Grill Seekers
Instead of basic burgers, bring premarinated or unusual cuts like pig's tail, which caramelises beautifully. Ben King suggests monkfish tails or whole John Dory with chimichurri. Robert Manea advises saving marinade to brush on during cooking. Aubergine and cauliflower steaks are excellent vegetarian options.
A Sauce of Happiness
Sauces are an easy win. Consider Korean BBQ sauce, Ginger Pig fruity brown sauce, or garlic barbecue sauce from the Garlic Farm.
Leaf It Out
For salads, Mark Diacono recommends rojak salad or super-seasonal tomatoes with cantaloupe melon and chimichurri. Marc Summers serves cuore del Vesuvio tomatoes with green harissa, green olives, and crispy garlic. Ottolenghi's green harissa is a versatile gift, as is a good miso like Jono's.
Bring a quality extra-virgin olive oil like Honest Toil or Citizens of Soil for dressing and drizzling.
The Chill Factor
Ice lollies are a lovely gift for all ages. Try Pola Poles' alcoholic ice lollies for adults or Remeo's sorbets on sticks.
