YJ GIS Industrial Limited

When it comes to Christmas, people will naturally think of the snowy winter, the glittering and decorated Christmas tree, the church's Christmas hymns and so on.

But Christmas in Australia is something else - brilliant warm sunshine, soft beaches, the vast outback and lush rainforest, the Great Barrier Reef, unique kangaroos and koalas, the amazing Gold Coast. It's midsummer in Australia at the end of December, just as the wind blows. Australians also have their own unique way of celebrating Christmas, both tropical style, but also a combination of traditional European Christmas classic elements.

Winter snow scenes in shop Windows, Christmas trees covered with snowflakes and Santa Claus in red cotton-padded jackets form a unique Australian holiday scene. When you see the surfing Santa Claus, Santa Claus wearing a short shirt you must not be surprised, this is the Australian Christmas atmosphere.

In addition to Australian barbecue, Australians will also live barbecue a variety of fresh seafood on Christmas Day, interpreting a variety of fashion and diversified ways, including the application of olive oil, hot sauce, curry and coriander, etc., and God naturally together with a colorful Christmas.

If you ask Australians what is Australian food, I believe most people will say barbecue. Summer is the peak season for barbecue in New Zealand and Australia, whether it is a friend outing or family dinner, barbecue is the first few options on the list of meals, for the simple reason that most New Australians love steak and sausage, and barbecue is an easy and fast way to cook delicious and a lot of steak and sausage, so, Most New Zealand and Australian families have a barbecue, which is convenient for a party or a simple meal at home.

In 1920, a Sydney newspaper first published an advertisement for barbecues, encouraging people to build their own grills. But because of economic constraints, it took another couple of decades for the leisure activity of grilling to move from the public to the private sphere, and from the bold and straightforward roasting of a whole animal to the "elegant" cutting and grilling of small pieces. It wasn't until 1950 that barbecue finally developed into a "national food movement" for all ages.

There's always a place in your backyard for a barbecue: the charcoal in the storage room, the all-purpose grill in the corner, the professional tools for cooking.

Walk into any major supermarket chain or outfitter and you'll see all kinds of tools made for grilling. I am often surprised by the thoughtful, thoughtful design of many products: the mold of the fried eggs, so that the eggs are 100% round, so that they fit perfectly in the sandwich; Up to 18 pieces of stainless steel barbecue utensils, brushes, forks, knives, drills, all available; Barbecue appliances, from family-style vertical grills, to long grills designed only for skewers, to small portable grills: there is a full range of consumer needs.