You need to soak eight bamboo skewers in cold water for at least an hour before use to prevent them from splintering or burning during cooking. Note

Fresh, light and tasty, barbecued salmon fillet with yoghurt dressing and fennel salad makes a wonderful lunch for weekend entertaining.

Harissa is a fiery chilli-based North African condiment.

You will need about 600g watermelon (weighed with skin) for this recipe. Note

Sticky and delicious; make your own American-style pork spareribs with barbecue sauce.

A tender, sweet and smoky barbecued beef dish.

A healthy steak and chips option from Australian Women's Weekly.

This tender barbeque turkey takes its flavour inspiration from mixed cuisines. Mexican style salsa, with Indian spices makes an exciting, explosive flavour combination in this marvellous dish.

We used malibu, a rum-based coconut liquer for this recipe. Note

A quick and easy dinner idea

You will need to soak eight bamboo skewers in water for at least an hour to prevent them from splintering and scorching. Note

The delicious tangy citrus flavours make this fresh seafood salad perfect for summer nights.

An easy recipe to prepare in advance, this hearty Italian inspired bean soup with crispy polenta is simply mouth-watering and perfect to cosy up with on a cold day.

soak 12 bamboo skewers in water for about 30 minutes before use to prevent splintering and scorching. Note

Tender, spicy hoods of squid, doused in soy and fried with fresh chilli, make a finger-licking starter. Serve with an Asian-style salad for a light dinner.

You can ask the butcher to tie the pork for you. Note

The freshness of the salsa compliments the hearty juicy veal cutlet in this recipe. Perfect for a summer BBQ!

Make any or all of the three marinades shown here for your next family barbecue.

So good on the barbecue that my family never wants takeaway, they want me to cook it, instead.

Enjoy this easy barbecue dish with its punchy flavours of lime, wasabi and chilli.

This beautiful seafood dish is perfect for entertaining guests. Moist, flaky salmon is beautiful topped with a fragrant olive, capsicum and basil salsa.

We used bream in this recipe, but you can use any firm white fish. You can also use fillets instead of a whole fish, if preferred. Note

This is a delicious way to get your daily dose of fresh vegetables.

These lip-smacking sticky pork ribs go brilliantly with a warm potato salad.

You can use lime juice instead of lemon juice, if you prefer. Note

Haloumi is a firm, cream coloured sheep's-milk cheese matured in brine; it is somewhat like a minty, salty feta in flavour, and can be grilled or fried, briefly, without breaking down.

So tender, so sweet and so sticky - just try to resist these American-style ribs.

These juicy, spiced chicken koftas make a great light lunch served with ripe tomato salad, tzatziki and fresh bread.

Barbecued pork neck with five-spiced star-anise glaze from Australian Women's Weekly.

With crisp sugar snap peas and a punchy mint dressing, this lamb salad makes a delightful lunch or light dinner.

Soba noodles are a low-GI japanese-style noodle made from a mixture of buckwheat and wheat, making them high in dietary fibre and protein. The sodium content is high, however, this is reduced significantly after cooking. Asparagus spears vary in thickness; if the ends are really thick, peel them from the bottom up to within 5cm […]

Chermoula is often made of a mixture of herbs, oil, lemon juice, pickled lemons, garlic, cumin, and salt. It is wonderful with pulled pork.

Create the ultimate summer BBQ dish with grilled lamb chops and sun-dried tomato pesto.

Marinated in garlic, lemon and Greek oregano, this barbecued octopus dish is lip-smackingly good.

Enjoy these juicy beef burgers with grilled eggplant, cooling yoghurt sauce and peppery rocket.

Delicious grilled vegetable & couscous salad from Australian Women's Weekly.

This light, fresh and flavoursome dish is perfect as a starter or finger food for dinner parties.

We used snapper fillets in this recipe, but you can use any firm white fish fillets you like, bream, flathead, swordfish, ling, whiting, jewfish, blue-eye or sea perch are all good choices. Check for any small pieces of bone in the fillets and use tweezers to remove them. Note

Treat your guests to this indulgent char-grilled lobster tail salad.

Wild rice blend is a pre-made mixture of white long-grain and wild rices. It is available from most supermarkets. Note

Soak bamboo skewers in cold water for at least an hour before using to prevent them scorching during cooking. We used flathead fillets in this recipe. Note

These prosciutto wrapped lamb cutlets hide a delicious creamy and boldly flavoured centre. Serve with some grilled mediterranean vegetables for a tasty, low-carb meal.

Spice up your barbecue with this side of sirloin and sweet ginger rub. Remember to stand the meat for at least 15 minutes before slicing and you'll be rewarded with a moist and tender meat.

These spiced lamb skewers are fantastic served with a cooling cucumber and yoghurt sauce.

Butterflied chicken with a Thai dipping sauce, brought to you by Australian Women's Weekly.

This delicious spin on traditional bruschetta is a perfect starter for a summer barbecue.

We used swordfish in this recipe; tuna steaks and firm white fish cutlets would also be fine. The dressing can be made a day ahead, cover, store in the refrigerator. SEAFOOD It’s an Australian custom to eat seafood in summer, and we’d be mad not to, especially if we’re close to the sea. Prawns, scallops, […]

Not suitable to microwave. Not suitable to freeze. Note

These sizzling patties are delicious with a dollop of cooling tzatziki and warm flatbread.

You will need to soak eight bamboo skewers in water for at least an hour to prevent them from splintering and scorching. The sauce can be used as a marinade for the chicken before cooking, but cook chicken on medium heat so marinade does not burn before meat cooks through. You can also use ready-made […]

Asian-spiced turkey with a deliciously sweet and spiced peach and cranberry chutney.

A delicious and filling antipasto that is perfect for tapas or cocktail food.

A healthy and refreshing blue-eye trevalla with fennel salad from Australian Women's Weekly.

Give your steak sandwich a delicious mediterranean twist with the addition of char grilled zucchini and eggplant. Let the meat rest for a few minutes before serving to guarantee a tender, moist result.

An exquisite barbecued quail dish with a fig and walnut salad for special occasions.

A great summer salad with grilled onion and a mint chimichurri, an Argentinian-style sauce.

Soak 8 bamboo skewers in cold water for at least an hour before using to prevent splintering and scorching. Note

This recipe will leave you with plenty of leftover café de paris butter, you can use it to make a spectacular kind of garlic bread or freeze it until you next cook steak.

Almond mustard pork with nashi & orange slaw from Australian Women's Weekly.

A surefire family favourite - barbecue chicken with lemon and garlic is tender and tasty. Serve with good bread and a fresh green salad for a simple weekend lunch.

These mushrooms are wonderful eaten as they are or placed on a buttered slice of grilled sourdough. You can either let everyone eat them as you cook them or add them to an antipasto platter – I usually put them alone on a plate because the juices run so much.

Barbecued chicken with a fresh, herby, minted tomato salad is a weekend lunchtime winner.

These seafood skewers are speedy, spicy and highly nutritious. The fish is high in protein, low in fat and contains omega-3 fatty acids, which help protect against heart disease. Mussels have three times more iron than meat and are a good source of zinc, an essential mineral that fights infection.

You can prepare the chicken the night before; store, covered, in the refrigerator. If using bamboo skewers, wrap the ends in foil to prevent them from burning. Note

These delicious homemade Indian-spiced prawn skewers are the perfect finger food to serve to dinner party guests.