Date published: 01.09.08 - not release date

Kiss goodbye to boring barbeques with Raymond van Rijk

New Zealand’s answer to Ainsley Harriott is set to share his culinary expertise in a visit to the UK.

Raymond van Rijk, an exclusive barbeque chef in demand for his gourmet courses across the globe, is on a mission to show the British that barbequing isn’t all about burgers and sausages.

He caters for typically British tastes by combining beer with his barbequing, stuffing a chicken with a half full can in one of his recipes, as well as offering more sophisticated fare such as ‘grilled salmon with mustard, horseradish and rum.

Raymond is a successful restaurateur and TV personality in his home country and is over here promoting his new book, ‘The Greatest Barbeque Tips in the World’, published by Midlands-based Public Eye Publications.

He says people needn’t be put off trying something new because a recipe sounds exotic - as this doesn’t always mean complicated to cook. In fact Raymond states the secret of his success is the ‘KISS’ approach (Keep It So Simple).

Tools, Ingredients and Taste is another of his slogans but, for obvious reasons this can’t always be reduced to an acronym!

Indonesian-born Raymond said: “If you thought barbeques were all about undercooked chicken and burnt burgers then think again. My ‘Drunken Chicken’ goes down a storm! I’m passionate about barbequing and I want to show the British that it doesn’t all have to be so boring. You’re having a fantastic heatwave at the moment, so barbeques are ideal, but knowing the British weather it can change at any minute. My book also gives advice on planning around the weather conditions with quick recipes for risky days and tips on compensating for a British breeze.”


He’s planning to bring his own brand of exotic sauces and ‘rubs’ to the UK and has been invited to showcase state of the art barbeque equipment, produced by Leisuregrow Ltd., at Edworth Manor Farms, Bedfordshire from July 12 to 28.

Raymond added: “The best part of barbecuing is that it isn’t just cooking, it’s a social event. It is fun and everyone has a good time, the cook included! It brings the pleasure back to entertaining.”

He adds: "My book includes recipes but I also want to teach the skills behind barbequing, so that recipes aren't so important."

"If you understand the techniques - how to use the equipment and the ingredients to introduce flavour, that’s when you can really have fun."

Raymond’s top five barbeque tips are:

•Be organised, patient and clean

•Don’t over marinate

•Turn your steak only once

•Don’t rely on the timekeeping of your guests – make sure you’ve always got something on the go to offer latecomers

•Be protective – don’t let over zealous guests poke and prod your perfectly timed steak!

‘The Greatest Barbeque Tips in the World’ is available now from bookstores nationwide or online at www.thegreatestintheworld.com.

Issued by Linda Jones (01902 791809) at Passionate Media.
For more info, contact Steve Brookes on 01789 29313.