By Tessa Mapstone
It is a truth universally acknowledged that Aussies love their barbecues.
But so do Brazilians and now you can get a taste of how they do it Churrasco-style (pronounced Shoo-Has-Co) in Noosaville.
The chefs at Samba Grill skewer prime cuts of marinated beef, pork, lamb, and chicken and grill them over organic charcoal.
Cooking over the charcoal barbecue makes the meat tender and gives it a unique flavour.
The cuts, which are carved at the table and served to diners, in the tradition of the South American Guarani indigenous people, and then later the Brazilian Gauchos (aka cowboys).
Specialty vegetarian dishes are also available, along with Brazilian side dishes and staples like beans, rice, salad and potatoes.
Add a splash of traditional condiments like Piri Piri and Malagueta Pepper Oil and you’re ready to eat.
If your mouth has already started watering plan to go on an empty stomach.
In the Rodizio style, diners pay a fixed, all-you-can-eat price, and the delicious dishes keep coming until you have had enough.
A symbol system lets your waiter know if your appetite has been satiated, or whether you want more.
A green symbol displayed on the table indicates you are still hungry, while a red symbol says “I’m satisfied (or maybe even stuffed)”.
For those with a small appetite (or maybe you had a late lunch), there is also the option of choosing from the a la carte menu.
Both the Rodizo and a la carte menus are 100 per cent gluten free.
The bar is fully-licenced, or bring your own bottle of wine if you prefer (there is a corkage fee).
Samba Grill, on the river at 251 Gympie Terrace, Noosaville, is open six nights a week during school holidays – five nights a week outside holidays – from 5.30pm until late.
Phone 5449 9577 to book a table, or visit sambagrill.com.au for more information.