The Belo Brazil Experience

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When someone invited me to the Fleurieu Golf Course Restaurant, in Mount Compass, for a Brazilian-style barbecue I hesitated. You see I'm allergic to all ball sports and anything remotely clubby.

Luckily, rational thought clicked in, and I agreed to give it a try.



The stunning views from the extra large windows in the restaurant were an initial reassurance and there were no golf balls in sight so I ordered red wine and settled in to find out more about the food.



has been happening here on Friday and Saturday evenings and Sunday lunchtimes for two years. Rodizio is an 'all you can eat' style restaurant service popular in Brazil.

Customers pay a fixed price and are provided with a coloured card, red on one side and green on the other. The servers will only bring more meat if the card is flipped to the green side.



Our delightful and informative server, David, explained that rodízio courses are served right off the cooking spit or skewer, and are sliced and plated at the table. The main fare is a selection of beef, chicken, chorizo, lamb, prawns and pork and is accompanied by potatoes, salad, traditional Brazilian rice, feijao (black beans) and various salsas and sauces.

First to arrive at our table was Pao de Queijo (Brazilian cheese bread) and spicy fries with house made aioli. The cheese bread was delectable, particularly when dipped in the aioli. I restricted myself to one 'spicy fry' in order to maximise eating capacity later. I was determined to taste everything on offer.



Next, in preparation for the main event, came the sides and sauces. Also small tongs for each person at the table.



The salad included palm hearts, a delicacy new to me. I immediately googled to make sure no palms would die without their hearts and learned that a specially selected clumping variety of palm is grown in North Queensland to produce palm hearts. It's a sustainable product and harvesting hearts does not harm the palm. Good news because I was enjoying eating the palm hearts.



And then came the main fare. Tender rump, chargrilled to perfection, moist and juicy chicken thigh meat, very spicy chorizo, pork with a crispy coating and tasty lamb.

Each came on a large skewer and David explained that the small tongs should be used to collect slices of meat as they were cut.



Servings were generous and filling and, at one stage, I asked for a rest between courses.



Sadly, I managed only one barbecued prawn as I was in danger, at this stage, of being too full for dessert.

The charcoal grilled pineapple coated with sugar and cinnamon was worth the austerity. Topped with a scoop of ice cream it was sweet, juicy and a perfect end to a wonderful food experience.



Bookings are essential for the Belo Brazil Experience. I hope you enjoy it as much as I did.

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