Meet the team - BBQ School Owner & Director, Ben Farley

August 09, 2017

Meet the team - BBQ School Owner & Director, Ben Farley

Where did your love of BBQ cooking come from?

I have been working as a chef for over 20 years and gained my commercial experience in both high profile local restaurants such as Bilson’s and International Michelin Star establishments such as the Mirabelle in Mayfair, London. I taught the chefs of the future at Ryde Tafe and put together the BBQ School to share my knowledge and passion for food and entertaining.

There is not much better than having your friends and family around for a get-together and in our climate, we benefit from the ability to entertain outdoors. So many times I have witnessed the arduous task of some hosts who generally get in a pickle or try "Too Hard" and over complicate things and end up burning or serving food that might be deemed underwhelming. From my love of cooking and entertaining, I saw a niche in the market to help people get the most out of cooking more confidently on their BBQs and hopefully get bathed in glory when they next fire up the BBQ.

What can someone expect from a BBQ School cooking class?

One of the best days they have had. Learning to cook gourmet BBQ with a Beer in hand! Can't get much better than that! Our main objective is to get you full of confidence with a range of tips and tricks and have you cooking in style in no time. These might range from cooking times and temperatures, seasoning and flavour partners plus specific points about menu selection, prep, what to do in advance and on the day, what is the best beverage to match and how you can make it fun and not a chore

Ben Farley Smoking Class

BBQ School founder, Ben Farley teaching a bbq cooking class

When most people think of BBQ’s they immediately think of meat. For any non-meat eaters out there, what would you recommend they try on a BBQ?

Seafood on a BBQ is amazing! Whilst meat is great grilled - Seafood is light, delicate and especially good as we come into the warmer months!

What is your favourite food to cook on a BBQ?

I love to Steam Roast a Whole Snapper! We have such amazing seafood on the East Coast of Australia and a Snapper never disappoints. We have a spice crusted Snapper with wilted Asian Green that is a winner and more often less than an hour to cook!

What is your most popular BBQ cooking class?

Currently, it is the American Smoking BBQ Class. All about the Low and Slow. It has taken the world by storm and it seems that people cannot get enough of smoking and cooking with solid fuels. Brisket, Pulled Pork, Ribs - All too yummy at the moment and we love teaching it!  We have added two new classes to cater to the Smoking enthusiasts - Beer & Smoke and BBQ & Bourbon.

BBQ Smoking Classes with Radar Hill

American Smoking BBQ Cooking Class

What tip can you give any aspiring BBQ cooks?

Don't try to confuse your flavours. Quality ingredients need less marinating or additional ingredients. They are already pretty close to perfect. Take a great ingredient, combine it with its hero flavour partner and get cooking!  

What are the must-have utensils you need when cooking on a BBQ?

Tongs, A Fish Slice (Lifter), A resting tray and a very cold beer!

Tell us the best dessert you can cook on a BBQ

The best dessert? There is no competition - A Chocolate Molton Lava Pudding! 

What tips can you give for cleaning the BBQ after a cooking session?

We swear by the cleaning products supplied by Selleys. Be sure to spray the surfaces of your BBQ with a BBQ cleaner when it is hot - but not on. Close the hood and go and have lunch/dinner. The de-greaser and the heat will ensure that the cleaning process has started, then, when you return, some hot soapy water will finish the job. I always like to spray the cooking surface, after cleaning, with a canola oil to avoid corrosion. 

Can you give us a BBQ recipe for Father’s Day?

Check out our BBQ Whole Roasted Spiced Snapper with Wilted Sesame Greens

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