Every 25 April, thousands of Perth families do the same thing: dawn service, home for breakfast, then a proper backyard BBQ with extended family that starts at 12 and ends at 6. It's one of the true unifying moments of the Australian calendar, and it's the biggest meat-cooking day of the year that isn't Christmas.
This guide is the Perth butcher's playbook for feeding 8–12 people off a single Weber or three-burner gas BBQ with six different proteins in a single service, without burning anything, without overcooking anything, and without spending the entire afternoon at the grill.
The premise is simple: you cook in three waves, each protein group has its own timing rule, and the grill temperature drops progressively so nothing overcooks late.
Menu for 10 adults
- 1.5 kg gourmet BBQ sausages — GF BBQ or GF Boerewors (12 sausages)
- 1 kg premium beef mince — pre-formed into 8 × 120 g burger patties
- 8 × lamb loin chops
- 4 × 400 g Wagyu ribeye steaks — for the hero course
- 8 × marinated chicken thigh skewers
- Optional 500 g biltong as a starter with cold beers
Total protein: about 5.5 kg — enough to feed 10 adults with leftovers for Monday sandwiches.
Where to source: the Braai Box at 8.6 kg covers most of this menu in one order (boerewors, marinated skewers, Wagyu burgers, lamb chops), or the Grill Master's Box at 9.6 kg gives you 2 whole tomahawks + burgers + sausages for a more premium version. Order by Thursday 23 April 7pm and we'll deliver Saturday morning for a Sunday cook.
Perth-specific weather playbook
ANZAC Day in Perth is usually 22–26 °C, mostly sunny, with a light easterly in the morning that swings to a fresh Fremantle Doctor from the west by 3pm. Set up your BBQ facing east (into the morning sun, back to the afternoon breeze) so the westerly doesn't kill your fire when the guests are arriving. If you're in Fremantle, Cottesloe, City Beach or Scarborough — the Doctor is not gentle. Consider a wind-screen or shift to a covered area from 2pm onward.
Three-wave cooking timeline
Assume guests arrive 12:30pm and want to eat by 1:15pm.
Wave 1 — 12:00pm — Fire it up
Grill temperature: HIGH (250 °C+)
- Season the ribeye steaks generously with salt and pepper. Sit them out to come to room temperature.
- Skewers can go on the grill immediately if marinated overnight.
- Preheat the BBQ with all burners on high for 15 minutes with the lid closed.
- Clean the grates while it's hot.
Wave 2 — 12:15pm — The bulk cook (sausages + lamb chops + burgers)
Grill temperature: MEDIUM-HIGH (200–220 °C)
Turn burners down to medium-high. This wave is the bulk of the cooking and needs 25–30 minutes.
- Sausages — 15 minutes total, turning every 3–4 minutes. GF Boerewors like a slower cook to prevent splitting; keep them on the cooler side of the grill.
- Burger patties — 5–6 minutes total. Don't press them. Flip once. Cheese on for the last 60 seconds if using.
- Lamb loin chops — 4 minutes per side for medium (still pink in the middle). Rest 2 minutes on a board off the heat.
Pull everything off, tent loosely with foil on a warmed platter. The residual heat continues cooking to just past medium.
Wave 3 — 1:00pm — The hero course (Wagyu ribeye)
Grill temperature: SCREAMING HOT (300 °C+)
Crank all burners back to maximum for 5 minutes. Pat the ribeyes dry with paper towel. Oil and salt aggressively.
- Ribeye — 3 minutes per side for medium-rare. Do not fuss — turn once, resist the urge to prod. Pull off, rest 5 minutes on a warm platter.
- Slice against the grain in 1.5 cm strips, sprinkle with flake salt and serve immediately.
Simultaneously — Skewers
Skewers can go on during Wave 2 if you have space, or Wave 3 while the ribeyes rest. Chicken thigh skewers take 8 minutes total on medium-high, turning every 2 minutes. Watch for flare-ups — the marinade drips are the enemy.
The sides that matter
Aussies mostly overcomplicate BBQ sides. The three that never miss:
- A tomato-cucumber-red-onion-feta salad with red wine vinegar and olive oil
- A big bowl of coleslaw — cabbage, carrot, apple, mayo, mustard, lemon
- A tray of Perth-style seeded rolls for burger duty and mopping
Bread from Mrs S, Little Guy or Miller & Baker. Salads made the night before, dressed 30 minutes before serving.
Drinks — the ANZAC Day rule
Beer with the bulk course, wine with the ribeye. A Great Southern shiraz or Margaret River cab-shiraz blend hits both the beef and the sun-warm afternoon perfectly. Set out a big jug of iced water — Perth afternoons are dry.
The cleanup
Wipe grates while still hot. Empty the fat trap. Foil-wrap leftovers immediately (proteins should be in the fridge within 90 minutes of coming off the grill). Save the sausages and lamb chops for Monday sandwiches with mustard and pickled onions.
Ordering for ANZAC Day 2026
ANZAC Day 2026 falls on Saturday 25 April — the Saturday delivery lands on the day itself, which means you'll need to move your order forward. Order the Braai Box or Grill Master's Box with delivery Friday 24 April — we pack Thursday, deliver Friday so you have Saturday morning to prep and start the fire early.
Order cut-off: Wednesday 22 April 7pm. Every cut Halal certified, MSA-graded beef, all Australian sourced. Free delivery across Perth metro.
