This book investigates the specific techniques, ingredients, and cultural traditions required to master outdoor barbecue cooking within the unique climates and culinary landscapes of Australia and New Zealand. The author, Peter C. Taylor, provides a structured approach to regional grilling, drawing upon local meat cuts, indigenous produce, and the social context of the backyard barbecue. The text serves as a technical manual for both novice and experienced cooks looking to adapt global grilling methods to the specific availability of products in the South Pacific.

The text functions as a practical, regionalized reference guide for home cooks seeking to refine their outdoor culinary skills. Its focus on local ingredients and specific environmental conditions makes it a specialized resource for the Australian and New Zealand market.