KEY POINTS:
It's not just the Southern Hemisphere that enjoys a barbecue in summer.
Traditionally, many people would think of snow-covered mountains, lederhosen and The Sound of Music when thinking of Austria. But something Bernhard Maschke, a 33-year-old architect from Salzburg, misses most is the grillen - barbecue - from
home.
"Here in New Zealand, people have barbecues all the time but, in Austria, it is more like a weekend thing. And it is summertime only, of course - the winter is too cold," Mr Maschke says.
The barbecue isn't a time to binge drink and party, though. "It's not something where people get together and drink until they are drunk; it's more a friends and family time. Although we do have beer, usually - a nice dark beer."
True to barbie culture the world over, Mr Maschke says, a bit of beer is usually poured on to the steaks and meat as they cook to improve the flavour - and the dark beer definitely has a better flavour.
Having a barbecue is especially popular in Austria because it is flexible and can be taken anywhere. Often small, foldable tin grillers are packed up and taken out to make the most of a nice day - something Mr Maschke misses being able to do here in New Zealand.
Like many other cultures, Austrians prefer to use charcoal (rather than gas) for a smokier flavour. "Also, charcoal is cheaper and more flexible - you can take the griller wherever you want. And barbecues are all about smoke, lighting a fire and playing with fire."
Austrians aren't quite as big on red meat as we are down under, but they are into their sausages. Small pork sausages (called schweinsbratwurst) are common barbecue fare and go well with a dark beer marinade.
Mr Maschke says pork is the most popular meat to cook on the barbie; in particular, pieces of pork marinated in garlic, olive oil, salt and pepper.
They also don't shy away from cooking vegetables on the barbecue. It is common to wrap potatoes in aluminium foil to cook in the charcoal.
And Mr Maschke said his mother used to make a delicious dish by slicing a courgette in half, scooping out the middle and filling it with mince, then grilling it.
Of course, his mother didn't do the actual grilling. Much like here, the Austrian barbecue is a male domain. "It's the men in the house who do the barbecue, even if there are more women," Mr Maschke laughs. "All the preparation is done by them, but the guy is in charge of the barbie. No questions."
Schweinsbratwurst beer marinade
* 250ml dark beer
* 2 tablespoons hot mustard
* 1 onion
* 2 tablespoons rubbed horseradish
* 1 splash chilli sauce
* Juice and zest of one lemon
Mix the beer with horseradish and mustard, lemon juice and zest of lemon as well as the chopped onion and chilli sauce. Stir.
Place the small sausages in the mixture for about an hour, then barbecue.
