Inglewood: Local legend Vince Garreffa’s top five summer barbeque tips

Vince Garreffa is encouraging everyone to try something a bit different this summer. Picture: Andrew Ritchie www.communitypix.com.au   d489523
Vince Garreffa is encouraging everyone to try something a bit different this summer. Picture: Andrew Ritchie www.communitypix.com.au d489523

AFTER a big 2018, Inglewood’s star butcher Vince Garreffa is soaking up the summer.

Along with running his business, heading to China to promote WA wagyu beef and taking tour groups around Italy and Croatia, Mr Garreffa took out the metropolitan Lifetime Achievement Award at the WA Seniors Awards for his work fundraising for Lifeline.

For 21 years, Mr Garreffa has held an annual brunch in his backyard to raise funds for the charity, gathering over $3 million.

He said he was looking forward to spending time with his family to recharge for the new year.

“January is critical to the whole year,” he said.

“If I don’t spend some time with my family by the beach, it’s as if we haven’t had our medicine for the year.”

Mr Garreffa said 2018 had brought mixed fortunes, with many families hit in the hip pocket and restaurants falling over.

“The good out of it is that they’ll figure out who loves them, and they’ll turn to their families and get back to what it’s all about,” he said.

“We’ve got to accept that especially when we’re down, it can only get better.”

Mr Garreffa said he was looking forward to seeing what 2019 brought, and encouraged families to try something different on the barbeque over the summertime.

“People are being more adventurous – I’m getting many enquiries about kangaroo, buffalo and other premium meats,” he said.

“Between Australian beef, lamb, pork and chicken, mamma mia, is there some variety.”

VINCE GARREFFA’S TOP FIVE SUMMER BARBEQUE TIPS

1 Ask about the ingredients in sausages: “All the best shops are really trying hard with quality and variety, and so many of them are entering competitions and winning awards”

2 Food has got to be cold or very hot to be safe – check meat with a probe thermometer, and make sure you put any meat at the bottom of an esky with ice on top

3 If you’re looking for a new cut, try Brazilian favourite picanha or rump cap

4 Barbeques are no longer just steak and sausages: one of Vince’s favourites is poking a hole in a small lamb chop and putting a piece of feta cheese inside, wrapping pancetta around it, and cooking it for two and a half minutes on each side on a barbeque or non stick pan, then allowing it to rest

5 Add some veggies on the barbeque to balance things out: “Eat well, eat a variety and show by example for the children”