Garlic bread is always a winner at a barbecue. It’s quick and easy, and hits the spot to help alleviate those hunger pains after you’ve been struggling to light the barbecue for the last hour. I find it’s best to use a baguette, but you could just as easily use a ciabatta.
For me, this recipe is a throwback to Perth in the 1980s, which probably means the 1970s everywhere else in terms of cuisine! Garlic bread was huge at the time; every restaurant served it. Making garlic bread was my first job when I was an apprentice chef. The task was approached with great diligence and pride, because if your garlic bread was good, and you sold lots of it, you got the nod from the apprentices who’d come before you. There was also a lot of competition as to who made the best garlic bread. Try my recipe, and you be the judge.