Three retro courses for the ultimate backyard feast

A Classic 1960s-Style BBQ Dinner Menu:

Step back into the golden age of backyard entertaining with this classic 1960s-style BBQ dinner menu. Think checkered tablecloths, clinking glass bottles, smoky grills, and crowd-pleasing comfort food made to be shared. This three-course menu starts with a retro appetiser, rolls into a hearty BBQ main with all the trimmings, and finishes with a nostalgic dessert cooked right on the grill.

Perfect for summer gatherings, family cookouts, or themed parties, this menu captures everything we love about old-school barbecue – simple ingredients, bold flavours, and a whole lot of fun.

The 1960s-Style Three-Course BBQ Dinner

Starter: Classic Devilled Eggs

Ingredients

6 eggs
¼ cup whole-egg mayonnaise
1 tsp yellow mustard
1 tbsp white vinegar
Salt and white pepper, to taste
Paprika, for garnish

Method

Place eggs in a saucepan, cover with cold water, and bring to the boil.
Once boiling, remove from heat, cover, and stand for 10 minutes.
Peel eggs and slice in half lengthways.
Scoop yolks into a bowl and mash with mayonnaise, mustard, vinegar, salt, and pepper until smooth.
Spoon or pipe filling back into egg whites.
Sprinkle with paprika and refrigerate until ready to serve.

Tip: Serve on a vintage platter for full 60s charm.

Main: Sticky BBQ Chicken Drumsticks with Creamy Potato Salad

BBQ Chicken Ingredients
1.5 kg chicken drumsticks
1 cup tomato sauce (ketchup)
¼ cup brown sugar
2 tbsp Worcestershire sauce
1 tbsp apple cider vinegar
1 tsp garlic powder
Salt and pepper

Method

Preheat BBQ to medium heat.
Mix tomato sauce, brown sugar, Worcestershire sauce, vinegar, garlic powder, salt, and pepper.
Brush chicken generously with sauce.
Grill drumsticks, turning often and basting, for 30–35 minutes until cooked through and sticky.
Rest for 5 minutes before serving.

Creamy Potato Salad

Ingredients
1 kg potatoes, peeled and chopped
½ cup mayonnaise
1 tbsp yellow mustard
2 tbsp finely chopped onion
2 hard-boiled eggs, chopped
Salt and pepper

Method

Boil potatoes in salted water until tender. Drain and cool slightly.
Mix mayonnaise, mustard, onion, salt, and pepper.
Fold through potatoes and chopped eggs.
Chill before serving.

Dessert: Grilled Peaches with Vanilla Ice Cream

Ingredients
4 ripe peaches, halved and pitted
2 tbsp melted butter
2 tbsp brown sugar
Vanilla ice cream, to serve

Method
Preheat BBQ to medium.
Brush peaches with melted butter and sprinkle with brown sugar.
Place cut-side down on the grill and cook for 3–4 minutes until caramelised.
Serve warm with scoops of vanilla ice cream.