Australia’s biggest BBQ club with over 25,000 members. The website has hundreds of recipes plus recipe videos and tips. Become a member and receive new recipes and regular competitions.
Contact Kim Terakes
Penguin Books have published four of Kim’s cookbooks in Australia and one in New Zealand, with yet another in production. Total Australian sales are well in excess of 100,000.
Click here to see Kim’s books.
The Great Aussie Barbie Cookbook The Great Aussie Bloke's Cookbook The Great Aussie Family Cookbook The Great Bloke's BBQ Cookbook The Great Aussie Asian Cookbook
The Great Aussie Barbie Cookbook takes the humble barbecue so much further than burnt steaks and bangers. With Australian sales of over 60,000 and awards both domestically and internationally, Terakes’ first cookbook epitomises contemporary Modern Australian food on the home barbecue. It is very accessible and allows the novice cook to whip up everything from the perfect steak to prawns wrapped in prosciutto with jalapeno butter sauce. The Great Aussie Bloke’s Cookbook tries to give Aussie men a hand in the kitchen at every stage of their lives. With chapters titled ‘Leaving home’, ‘Food to watch the footy with’, ‘Hangover food’ and ‘Food to seduce’, right through to ‘Kid’s cooking’ and ‘School night staples’ there are over two hundred pages of recipes and helpful hints and tips. Some blokes want to cook; some blokes need to cook. This is the cookbook for both of them. The Great Aussie Family Cookbook is just what it says it is. Not a cookbook just for kids, it’s a book to get the whole family involved, whether it’s making fresh bread, pizza or pasta from scratch, cooking to survive on a weeknight, make school lunches more interesting or really having some fun on the weekend. There are recipes for family parties and celebrations and recipes to take the family around the world. The Great Bloke’s BBQ Cookbook bares a striking resemblance to The Great Aussie Barbie Cookbook. Except it has been translated into New Zealand. So there’s warehou instead of blue eye, no swimming pool shot on the cover and all the Australian vernacular taken out. But all the delicious recipes are left in. The Great Aussie Asian Cookbook. How can a fat old bald Greek write an Asian cookbook? Well, this is the whole point according to Kim who grew up with Chinese food thanks to his parents' many Chinese friends. My book is about the Asian food that we eat in Australia, from the sweet and sour pork and lemon chicken end to real Thai curries. From recipes that will have you trawling through Japanese and Chinese markets to weeknight Asian food that you can shop for at the supermarket.
Kim had a weekly BBQ segment on Nine’s Fresh program and has had segments on A Current Affair, Sydney Weekender and numerous TV guest spots as well as corporate videos for a range of clients.
He has also done many radio interviews, as a regular on 702 for some time and as Australia’s de facto expert on BBQing.
He began writing for Gourmet Traveller in the late eighties and has written restaurant reviews and the wine column for the Sun Herald, contributed to nine SMH Good Food Guides, written for Vogue Entertaining, BRW and was for seven years food writer for GQ. He now has a column in Sunday Life in the Sun Herald and Sunday Age. Kim also does regular shows in shopping malls and corporate events.
Click here to see some of Kim’s TV and print appearances
Click here to discuss booking Kim at Andrew Taylor Management
Kim has consulted to some of Australia’s largest food and liquor companies as well as a range of smaller marketers, ad agencies and restaurants.
Some people can cook. Some can write about food. Some are experienced marketers. No-one in Australia has the combination of hands on cooking skills, over two decades of food writing and twenty five years experience in advertising, nearly twenty as a company director or managing director.
Click here to learn more about Kim’s consultancy experience
Click here to contact Kim by email regarding a consultancy project.
Kim Terakes worked at Leo Burnett out of university had a stint at The Weston Company with Paul Jones and Peter Cherry then back to Burnett where he was on the board by the age of twenty six.
He was Director of Account Management at DDB at thirty, at The Campaign Palace Melbourne when it was Australia’s great creative agency then back to Sydney as MD of creative hot shop OMON, ran a consultancy and ended up as MD of Sargant Rollins Vranken Terakes.
He left to have a foot in two camps-advertising consultancy and food and wine consultancy before biting the bullet in the early “noughties” to focus on food and drinks full time.
He has subsequently consulted to major marketers like KFC, Westfield and MasterFoods, Horticulture Australia Limited, Tyrrell’s and Vittoria coffee, smaller brands like Chang’s Asian foods (for over six years), Everdure BBQ’s, Gaggia and Crystal Bay Prawns and boutique products like 1838 olive oil.
He has also worked with restaurants and the premium burger venture Bite Me.
Terakes consulted to Pinpoint on the Penfolds brand for two years and has worked with ad agencies including Whybin TBWA and Clemenger on pitches. And he has made presentations on food trends, research with opinion leading chefs, providers and writers on directions in Australian food, as well as studies into obesity and its effect on the food industry to literally dozens of agencies and food marketers.
His set of skills range from straight menu development to marketing, trade activity, advertising coordination, trends presentations and industry research.
At The Table is an affordable way for premium food and wine, beer and spirit marketers to reach a highly targeted audience through Foxtel.
It is really TV at magazine prices and all the creative and production issues are removed by the off the shelf format. And the concept is extended both online and at point of purchase.
Website coming soon!
Kim started his cooking school for men back in 2004 and was immediately surprised that it was half full of women.
This is despite the fact that there is a very large TV with the footy, cricket or races on while he teaches-the way men should cook.
Classes range from Thai to Italian, French to Chinese and from ‘Food to watch the footy with’ to ‘Food to seduce’ and ‘School night dinners’.
Boys Can Cook also runs frequent corporate classes.
