Fire Up the Barbie: Alfresco With Attitude!

The autumn months mean barbeques and outdoor dining, if you’re lucky in the comfort of your own home. Here’s how it’s done

Aaah. Autumn. Time to bask (if you can call it that) in the authenticity of sub-tropical urban humidity – cold drink in hand. Sticky as the Hong Kong climate can be, the right accoutrements and attitude can maximise that leisure time. When was the last time you heard of anyone turning down a barbeque invitation – rain or shine, 20 degrees or 40? That’s right. You haven’t.

But first things first. There are plenty of ways to barbecue – with gas, with charcoal, with wood chips, with split logs – so which do you choose? Here in DB, where smoking out the neighbours is frowned upon, charcoal and gas are your only real options. So, let’s take that as our starting point.

Purists will tell you to avoid gas grills, that the smoke is an ingredient in itself, and without it, you’re missing out on the nuanced flavour. Gas devotees, on the other hand, point to the way heat-distributing materials in gas barbecues work to vaporise drippings and create an aromatic smoke. What’s important is whether you can taste the difference. Do you prefer the strangely delicious over-done beef that only charcoal can provide, or are you good with gas?

One thing’s for sure, it ’s easier and quicker to barbecue with gas. A gas barbecue requires no real warm-up time – the griddle gets nice and hot in just five minutes. With charcoal, you need to wait around 40 minutes for the initial flames to die down before you have the whitened cinders essential for your first hamburger. Generally speaking too, you can fire up gas barbecues with ease, and gas gives you more control – adjusting temperatures is as easy as turning a knob, so you are less likely to overcook things.

On the other hand, if you are looking at barbecuing as a pastime – if you really want to make a meal of it – then gas is simply no fun. What you’re after is a fiery, challenging experience that can’t be compared to cooking at a stove; you’re satisfying a basic human need to make fire, and you enjoy the hands-on experience of working with charcoal.

With that decision made, there are a few golden rules to follow. First, purchase brand-name items that come with strong product warranties, good customer support and are easily assembled. Second, choose a grill with at least 400 square inches of cooking space. There’s nothing worse than staggering too many items for larger gatherings, or making people wait during intimate dinners. Lastly, don’t get suckered by bells and whistles: select features that are essential, like stay-cool dials and adequate storage. Preparation surfaces are nice, but if space is limited, simply do your chopping in the kitchen.

Retailers from Wing On to Japan Home Centre carry scores of grills at reasonable prices, but for serious cooks and those redesigning an outdoor space, Everything Under The Sun and Bru Living both car ry some amazing barbeques in varying sizes – gas or charcoal, fitted and /or portable.

Your first port of call could well be Cadac: the range encompasses charcoal and gas grills in various sizes to fit all outdoor spaces. Cadac grills are sturdy, easy on the budget and reasonably compact – from the modest Leisure Chef to the four-burner Meridian. Other brands regularly appearing on the best grills of 2025 lists are CosmoGrill, VonHaus, Weber and House of Home.

On the space-saving side, look no further than Grand Hall’s T-Grill, designed for acclaimed Australian chef Neil Perry. The T-Grill is modern, sleek and best of all, compact, with a smooth curved hood and hidden gas-tank compar tment. The barbeque works on Crossray infrared sidemounted burners, which reduces the smoking and flare-ups that char your food and make the neighbours crazy. Infrared provides an even, consistent heat while using up to 50 percent less fuel than traditional open flame burner systems – if you’re energy conscious, this could be the grill for you.

Eco warriors will also want to note that solar-powered barbecues are now readily available. Take the Helios Grill, by designer Sean McGreevy, which uses a reflective parabolic dish to focus sunlight onto a solar receptor, transforming it into usable energy. The energy travels from the dish to the grilling platform and heats a coil in order to cook food. After dark, or under polluted skies, a retractable plug, stored in the base, provides an alternative energy source. Compact and fully portable, you can grill whatever you choose, wherever you choose, while reducing your carbon footprint.

At the other end of the spectrum, when major remodelling is on the cards, are the Viteo (Austria) and Tao (Italy) outdoor kitchens, which is where designers will tell you the formerly humble barbeque is heading. Decked out in Corian, stainless steel and fine woods, these are the cream of the grilling crop, and an excellent way to bring the resort lifestyle home.

Got the hardware, got the (organic) food and you’ve clearly got at least a bit of alfresco space. The last problem is your lack of desire and time to pull a Mar tha Stewar t and deck out the terrace in order to set the perfect mood. First and foremost: keep it simple, and remember that IKEA can be your best friend for colourful matching napkins and shatterproof tableware.

What you want to prioritise is creating a fully functional space in which to eat, drink and have a good time with family and friends. Don’t overcrowd it. That’s the biggest thing: overpowering might just be a balcony decor’s cardinal sin. At the end of the day, you won’t use it and it won’t be inviting. Go smaller rather than bigger and you’ll actually enjoy the space more.

All that being said there’s nothing to stop you getting creative with the essentials. Everything from pest-control devices to fans and heaters are now being designed to make the outdoors a prettier and more practical place in which to entertain. Certainly, the latest outdoor lamps look like they belong indoors, but waterproof and washable, they are specifically designed for year-round outdoor use. Rechargeable lights in various shapes and colours are also popular, as are ‘no flame’ candles for the table top.

A crucial element to throwing an outdoor shindig is seating. For last-minute af fairs (which can happen with a barbeque), much depends on how much traffic your outdoor space sees. If plans are for the same day, simply move some of the indoor furniture outside to create an entertainment area. But most owners of a ter race are at least partially prepared. If you have outdoor furniture in place then all you need are a few accessories to dress up the space – sofa pillows, side tables for drinks and so on.

Likewise, plates and utensils that we would normally keep for indoor use are now making it outdoors. You can, for instance, add a dash of contemporary restaurant luxe by serving your appetisers on wood or marble serving platters. Pop a platter in the fridge beforehand and it will help keep your deli meats and cheeses cool.

With all this under control, ambiance is the last hurdle. Potted plants instantly add life to a space but if you don’t have a green thumb, simply splash out on flowers. And finally, get some candles and put them on everything. Just don’t forget the iPod dock and a strong fan.