1.   Australians love to grill meat in their back yards or on communal braziers in pubs where customers do their own cooking.

2.   Grill the meat as you normally would, basting occasionally with the reserved marinade.

3.   I use the sauce when I grill meats like steak or hamburgers, and I love it on swordfish.

4.   Serve this as a vegetarian main course, or as an accompaniment to leg of lamb or other roasts or grilled meats.

5.   She marinates the steak in the sauce and then grills the meat.

6.   The first step is determining what meat you are grilling.

7.   Unlike more modern chefs who might choose to grill the meats separately, Sineno browns them first and adds the tomato sauce and spices to the pot.

8.   You can heat a sauce or keep a marinade warm while you grill meats.

9.   The restaurant has a country-and-western feel, and the food - steaks, lamb chops and grilled meat - are Western as well.

10.   In a few cases, meat was being grilled and some families were making coffee.