More food for thought: Rump Shakers Butcher, Southern River

Rump Shakers butcher John Bain says barbecues are changing. Picture: Matt Jelonek www.communitypix.com.au d445259
Rump Shakers butcher John Bain says barbecues are changing. Picture: Matt Jelonek www.communitypix.com.au d445259

PEOPLE are doing a lot more than putting shrimps and beef sausages on the barbie these days.

Southern River butcher and Rump Shakers Butcher owner John Bain said today’s barbecues were more catered towards quick and easy meals and craftier designs. Although people still like pork and beef sausages, there were all sorts of new flavours starting to creep in – even Vegemite.

“Sausages are not what they used to be,” Mr Bain said.

“There are peach, sweet chilli and even Vegemite and cheese sausages.

“If they can put it in chocolate, I can put it in a snagger.”

Mr Bain said the days of chops and sausages were starting to go and people were looking more to share plates and something for which they could just put the hood down and let cook.

He said it meant there was a variety of foods when people entertained a big group.

“The good old fashioned things do still sell, like chicken breasts and steak,” he said.

“But people are very open-minded these days and want to try things.

“People like lots of different things to get away from the boring old stuff.”

Mr Bain said shows like Masterchef were causing people to get more creative and be better cooks.

“Five years ago, you would be the odd one out with this sort of stuff,” he said.

“These days walking along our shop, we do just as much work with pastry and buy vegetables three times a week.

“Now there are 100 different types of marinated steaks available.”