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 five of Kim’s books in Australia and one in New Zealand. 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 Fast & Easy 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. The Great Aussie Barbie Fast & Easy Cookbook has well over one hundred recipes for all sorts of meals- all cooked in half and hour or less. As much as Kim loves slow cooking, there are too many times that your day disappears running kids to soccer or netball or birthday parties, or going shopping, to the movies or for a beer yourself. “Fast & Easy’’ covers breakfast and brunch, quite elegant cold starters, lots of meat and seafood, hot and cold salads and goes from humble chicken wings to whole roast lobster.
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 more recently has a fortnightly weekend segment on 2UE. The media seem to treat Terakes 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 also wrote a recipe column for the Sunday Life magazine in the Sun Herald and Sunday Age. Kim also does regular shows in shopping malls and corporate events.
Back to front steak/Potato salad French toast with poached strawberries/Prawns with pancetta and sage Lamb racks with tapenade tarts/Tomato and bread salad Kimbo’s seafood chowder/Ras el hanout prawns Ratatouille mussels/Prawns with mango dipping sauce Marsala chicken/Potato gratin Click here to see some of Kim’s TV and print appearances
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.
"Kim Terakes has consulted to Chang’s for a decade and has made a very significant contribution to our business.
As a relatively small family company, Kim’s unique combinationof senior marketing and advertising experience, food knowledgeand hands on cooking skills have been invaluable.
He oversaw the development of our website, sourcedadvertising media and creative, even writing some adshimself, has driven our new product development, writtenmore than a hundred recipes and actually cookedthem for photographic shoots. He has appeared inrecipe videos, contributed to trade presentationsand kept us up to date with food trends.
Kim embraces change and has helped our businessgrow. He is a valued partner to my father and me."
Elaine Pow, Chang’s.
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.
Call Kim on 0411 113 355 or email kimterakes@bigpond.com with any enquiries.
Kim Terakes has conducted corporate cooking classes since Boys Can Cook began in 2004. Over the past few years the concept expanded to include leading wine writers and super premium wines.
Since 2013, Terakes evolved the concept of fun food focussed entertainment to include interstate arts, sport, food and wine tours, degustation meals with matching wines at sporting events and Sydney Chinatown/Thai Town walking tours followed by lunch.
Some examples of events:
Corporate cooking classes for clients including The Lowy Institute, Standard and Poor’s,
QBE Insurance, Leo Burnett, Razor Media, Rugby Union Player’s Association (RUPA),
Liberty International Underwriters and many others.
Corporate cooking classes with premium wines, recruiting respected wine writers to co-present, in Sydney with Peter Bourne, Melbourne with Ralph Kyte-Powell and Brisbane with Ken Gargett. Classes conducted for Symantec Australia.
Staff BBQ lunch Christmas party and BBQ cooking lesson, with guest speaker, Wallaby Owen Finnegan. Client: Computer Associates.
Cricket, arts and food tour of Hobart. Hosted weekend tour to Hobart incorporating one day cricket international, MONA, lunches at MONA
and Hobart restaurant, Salamanca markets, plus trip to spectacular Woodbridge Smokehouse for smoked salmon and wine tasting overlooking Bruny Island and visit to nearby artisan chocolate maker.
Degustation menu and matching premium wines at Randwick Racecourse. Hosted table for eighteen people at Moet & Chandon Dining Room at The Stables. Interviewed iconic racing journalist Max Presnell.
Planned events:
Test cricket in Adelaide and wine tour of Barossa Valley and Penfolds with dinner at
acclaimed Magill Estate restaurant.
Two day trip to Rutherglen (home of Australia’s best liqueur muscats and ports) and King Valley, including pasta and gnocchi cooking class at A Tavola cooking school at Pizzini Winery, golf at the adjoining golf course and degustation dinner at Pizzini’s Mountain View Hotel.
’Comments from my guests were so positive, I am going to make Boys Can Cook classes a regular part of our customer entertainment calendar’ – Brenton Smith, Vice President and General Manager, Dell Software
Brenton Smith also said: “Kim’s Boys Can Cook classes are fantastic. What better way to entertain customers and partners than over a glass of great wine and watch a master prepare some amazing food. And you can go home and show off with the recipes! It’s a great fun night, a chance to talk to guest and have a few laughs’’.
Food, Wine and Travel Public Relations
Kim Terakes and Brooke Tabberer have teamed up to provide Public Relations for clients in the liquor, food and travel industries. Together they bring a wealth of experience and knowledge to the table.
Brooke Tabberer is one of Australia’s best known and highly regarded lifestyle publicists, with over twenty years’ experience in food, wine and travel PR. From Moët & Chandon to Taj Hotels, Smirnoff Vodka to Quay, Otto to Swire Hotels, Brooke has managed public relations for some of the world’s most powerful brands. Brooke’s success is built on the relationships developed with senior writers and editors and an appreciation of what they want and need, not just what fits in a press release.
Former ad man Kim Terakes is a marketing consultant who is also a cook and author. During his twenty five year advertising career, Kim also wrote for the likes of Gourmet Traveller, GQ and The Daily Telegraph, and co-wrote the Sun Herald’s wine column with Peter Bourne. He has consulted to some of Australia’s largest food, wine and media companies, as well as working on brands including Penfolds Wines, Tyrrell’s, Louis Roederer, Carlton Special Beverages and Vittoria. He also runs the Boys Can Cook cooking school, the biggest barbecue club in the country and has knocked out five cookbooks in six years.
Together, Brooke Tabberer and Kim Terakes make a formidable team.
Brooke and Kim have worked together since 2013, providing Public Relations, marketing and media events for the food, wine and travel industries, with clients including Morganware, aubecq, Three Cheers Training, The Small Maldives Island Co., The Leckie Group, Regatta Dining and Grand Sud wines.
“Tabberer Terakes created different channels to put the brand in front of consumers.
Their recommended ambassadors program has worked very well for us and they add real
value to the Grand Sud business”.
Ian Leckie, Director, The Leckie Group, importer of Grand Sud Wines
“They were very good at seeing what our business has to offer and then guiding us to
market ourselves with better definition and clearer presentation....Tabberer Terakes are
very experienced and thoughtful, and are great partners for our business’’.
Paul O’Brien, Director, Three Cheers Training
For further information or to discuss a project, please contact:
Brooke Tabberer:
brooketab@iprimus.com.au
Kim Terakes:
kimterakes@bigpond.com
After ten years of running the Boys Can Cook cooking school in the Sydney’s eastern suburbs, Kim Terakes has re-launched the school as We Can Cook. "It won’t make much difference, it might have been for men, but the classes were always half full of girls anyway" said Terakes.
Classes run approximately once a month and include different cuisines, seasonal and occasion themes, from Thai to winter dishes to food to watch the footy with or a casual Christmas lunch.
Corporate classes for team building and client entertaining were a significant part of Boys Can Cook and are again available by arrangement as We Can Cook.
