BBQs are an Australian way of life, and there are so many ways to make your BBQ taste even better with Sticky Balsamic!

This is not a long recipe, as it really is simple to use Sticky Balsamic with your meat on the BBQ.

• baste your meat with your favourite Sticky Balsamic while cooking

• drizzle over your meat after cooking (this is what we do pretty much all of the time)

• marinate your meat in Sticky Balsamic for a short while before cooking (between 2 minutes and half an hour is usually long enough).

The varieties we love with meats are:

CHICKEN - Sticky Balsamic White, Sticky Balsamic Lemon, Sticky Balsamic Original, Sticky Balsamic Premium Quince

WHITE MEAT - Sticky Balsamic Apple

BEEF - Sticky Balsamic Original, Sticky Balsamic Pear, Sticky Balsamic Premium Reserve, Sticky Balsamic Premium Truffle, Sticky Balsamic Premium Fig

LAMB - Sticky Balsamic Original, Sticky Balsamic Premium Fig, Sticky Balsamic Premium Truffle, Sticky Balsamic Premium Reserve

DUCK - Sticky Balsamic Orange, Sticky Balsamic Lemon, Sticky Balsamic Premium Truffle

FISH - Sticky Balsamic Lemon, Sticky Balsamic White, Sticky Balsamic Premium Pomegranate, Sticky Balsamic Premium Raspberry

PRAWNS (and other crustaceans) - Sticky Balsamic Lemon, Sticky Balsamic Premium Pomegranate, Sticky Balsamic Premium Raspberry

If you have a favourite used differently to what’s listed above, do that instead! Use your Sticky Balsamic the way you love! Let us know how you use your Sticky Balsamic as we think it’s great when you show us your food (use #stickybalsamic).

And don’t forget to check out the amazing salad recipes on the Sticky Balsamic website too, to partner with the delicious BBQ meat that will be ready soon!