BBQ

This delicious salad is bursting with bright Spanish-inspired flavours.

Fennel is popular in French, Italian and Greek cooking and has a sweet licorice flavour. The entire fennel plant (bulb, stalks and leaves) is edible. The stalks can be used in soups and stews and the leaves (also known as fronds) can be used as a herb, providing great flavour to baked fish and poultry. […]

Chermoula can be made a day ahead; cover, refrigerate. Note

Savoury, earthy mushroom cream sauce is gorgeous paired with these tender lamb steaks.

You can cook the quinoa in stock for a boost in flavour. Note

Consider this dish a fusion of the best of Indian and Italian cuisine. Or, perhaps it's just a very, very good pizza. Serve with icy cold beer and a table full of friends.

Slice avocado just before assembling the salad. You can substitute prawns or lobster for the balmain bugs, if you prefer. You can use opal basil leaves, instead of the sweet leaves, if preferred. Tomatoes can be browned on an oven tray under a grill or in a hot oven. This recipe can be made with […]

Crispy grilled chicken with a delicious flavour-packed Thai-style nam jim.

This deeply and appetisingly coloured Asian-style pork belly has a unique sweet and spicy flavour and melts in the mouth. The crunchy noodle salad is the perfect accompaniment.

The robust flavour of kingfish compliments the fennel beautifully. Swordfish will work equally as well. Either way, served with a green salad and grilled cherry tomatoes.you have a healthy, delicious and low-carb meal.

Trout roasted with amchur and green mango salad; amchur powder is dried and ground green mango, commonly used in Indian cooking.

Soak 18 bamboo skewers in water for at least 30 minutes to prevent scorching during cooking, or cover the ends with foil. Note

Pasta salad is best made on the morning it will be consumed. Note

Richly spiced and sweetly dressed, this Indochine chicken salad makes a great dish to serve up to friends for a weekend lunch.

Fresh salmon is delightful and best served simply, such as in this lovely dish with steamed beans, peas and minted buttermilk dressing.

Show your patriotism this Australia day (or, any other day) with these delicious marinated lamb cutlets. Serve them with either vegetables or a salad and enjoy.

Serve this spicy eggplant and capsicum salad as part of a mezze-style lunch spread.

Wow your guests with this BBQ perfect balsamic butterfly lamb. Don't forget to rest your lamb. Resting time allows the meat juices to redistribute and meat fibres to relax ensuring tender, moist and flavoursome meat.

Tamarind concentrate is available from Asian and Indian grocery stores or in the Asian section of some supermarkets. Adjust the amount of chilli in the tamarind and chilli marinade to suit your taste as it’s very hot. Note

If fresh coconut is unavailable, use 1 cup finely shredded dried coconut. The chutney is best if made with a firm (just underripe) honeydew melon. To open a fresh coconut, pierce one of the eyes then roast coconut briefly in a very hot oven only until cracks appear in the shell. Cool, then break the […]

Fragrant Thai salad with barbecued beef, served with wedges of lime.

These barbecued prawns with a spicy, Indian-style marinade make a fabulous starter, or a platter of finger food for passing round at a party.

We used whiting in this recipe. This recipe goes well with low-fat natural yoghurt and lemon wedges. Note

This colourful, tasty salad makes a perfect side dish for a summer barbecue.

Thai chilli jam is a good condiment dolloped onto grilled meat, chicken or fish, and is also just as great when used as a curry paste or stir-fry sauce. A combination of garlic, shallots, chilli, tomato paste, fish sauce, galangal, spices and shrimp paste, it is sold under various names and can be found in […]

Although it’s called pork neck, this marbled cut comes from the shoulder, suits high temperature cooking, such as barbecuing and roasting and is far nicer than many leaner cuts. If using wooden skewers, soak them in cold water for 30 minutes first. Pork can be marinated and threaded onto skewers a day ahead. Note

An Asian-styled pork dish with a traditional Thai dipping sauce from Australian Women's Weekly.

Fire up the barbecue and enjoy the summer weather with this tasty platter.

Papaya salsa makes a piquant dressing for this delicious grilled barramundi.

The flavour of fresh coriander and its seeds dominate this dish. You need to soak eight bamboo skewers in water for at least an hour before using to prevent them splintering and scorching. Note

Fast and easy barbecued chicken pizza - perfect for children's lunches.

The hash browns can be made a day ahead; reheat just before serving. The recipe is best completed close to serving. Note

Wear a pair of rubber gloves when you handle the cooked beetroot to avoid staining your hands. Note

This Indian spiced lamb dish goes beautifully alongside the fresh bean salad. Be sure to bamboo skewers for 30 minutes before use to prevent them scorching during cooking.

Verjuice dressing strikes the perfect savoury note to lift this seared tuna on potatoes, eggs and vegetables out of the realm of the ordinary. A deconstructed salad nicoise that makes the perfect lunch to serve friends on the weekend.

Soak 8 bamboo skewers in water for about 30 minutes before use to prevent splintering and scorching. Note

This dish goes well with steamed basmati rice, sprinkled with fresh coriander sprigs. Banana leaves are sold in bundles in Asian food shops, greengrocers and supermarkets. Foil can be used if banana leaves are unavailable. Note

Soak skewers in water for 30 minutes prior to using to prevent them from scorching during cooking. Note

Jazz up your standard weekend barbecue with this delicious grilled beef rump recipe. It's complete with a fragrant anchovy butter and roasted tomato and capsicum salad - too good.

Balmain bugs, otherwise known as butterfly fan lobster, was used in this recipe, but you could also use the same weight of scampi or uncooked large king prawns.

Use your fingers to dig in to these lip-smacking, spicy barbecued prawns.

Dukkah is a Middle Eastern spice blend containing toasted nuts and seeds. It is usually based on hazelnuts, spices and sesame seeds, and teamed here with roasted garlic yoghurt it will make your lamb cutlets sing.

The barbecue is the perfect way to cook a butterflied leg of lamb. Have your butcher trim, split, and debone a whole leg for you.

This is a meal and a half, perfect for dinner at the end of an active weekend day. Let the crisp potato pancakes soak up some of the zesty chilli and ginger liquid from the steaks.

These spicy chilli marinated prawns served with and aïoli dressing make a great lunch or starter for a special dinner.

We all love a bit of yin and yang in our lives, and our cooking. Sure, caramel isn't the healthiest thing on earth, but accompanied with these fruit skewers the result is absolutely irresistible.

We used gourmet country-style beef sausages in this recipe. Note

These healthy Middle Eastern spiced vegetable kebabs combine sweet, dense kumara with juicy beetroot to create a flavour sensation that will keep you coming back for more!

These tender, barbecued lemon and garlic pork ribs are literally finger-licking good, perfect for lunch with friends.

Chermoulla is a marinade of fresh and ground herbs and spices often used in the cooking of North Africa. This tender chermoulla lamb is gorgeous served with chickpea salad and pitta bread.

You could use whole, cleaned whiting for this recipe if you prefer, just extend the cooking time a little to compensate.

A spicy Indian-style tandoori lamb dish with grilled eggplant; great for barbecues in the summer.

Try something a little different on the barbecue tonight with corn salad, sliced steak and irresistible melting anchovy butter.

This deconstructed Beef Wellington makes for a new take on a genuine classic. A fabulous dish to serve up at a special dinner party.

Delicious pink barbecued lamb with a smoky and crunchy crust with a date and pistachio couscous.

You can serve these drumettes with baby pappadums and lemon wedges. Tikkapasteisa mild paste made from spices and oils and frequently coloured red. It’s used for marinating or for brushing over meat, seafood or poultry, before or during cooking. Here it is mixed with yogurt and used as a marinade. Note

An exquisite salad of barbecued chorizo, chickpea and pumpkin with a sweet and sour sherry vinegar dressing.

An Asian twist on the classic barbecue skewer.

If you don’t have a grill plate, you can cook the recipe in a large non-stick frying pan instead. Swap the trout for salmon, if you like. To bulk out the vegetable component of this dish, add some snow peas. Note

This salad is at its best served straight after cooking the prawns. Note

This whole barbecued veal fillet with salsa verde stuffing works just as well with a whole beef sirloin fillet.

You need smoking chips and a smoke box for this recipe. The smoke box and hickory smoking chips are available at most barbecue supply stores, as are other varieties of wood chips that can also be used to smoke meat on the barbecue. Note

This fresh and zingy Vietnamese salad is great for lunch or dinner. It can even be used as a side to take along to a BBQ or dinner party!

Crunchy, fresh and full of flavour, this carrot and daikon salad is dressed with lemon, vinegar, mint and black sesame seeds.