These grilled pears with vanilla ice-cream make a simple, elegant dessert.

To freeze. Complete recipe to the end of step 2. Individually wrap patties in plastic wrap. Label, date and freeze for up to three months. Thaw overnight in the refrigerator. Continue from step 3. Note

It seems counter intuitive to cook fruit in this way, but char grilling caramelises all of those lovely fruit sugars and brings a great intensity of flavour. Whipped cream completes the experience.

You can melt the cheese for each burger, if you prefer. Note

Cavolo nero can be substituted with cabbage or silver beet. Note

Salmon is best served a little rare in the centre to prevent drying out. Note

There's no need to get your boning knife out for this simple, tasty lamb leg with garlic and thyme, just ask your butcher to butterfly a leg of lamb for you.

Use bought small (15cm) pizza bases if you like. Note

Thai flavours are always so fresh and fragrant, so paired with juicy prawns this dish is a sure crowd pleaser.

You could use rump or sirloin steak instead of the beef eye fillet. Note

The classic Greek seasoning of lemon, oregano and garlic brings out the flavour and helps tenderise the meat for these marinated lamb skewers. With a Greek salad and smokey baba ganoush on the side, it's a light, satisfying meal bursting with flavour.

Use the yellow and lighter green leaves from the heart of the celery. Note

If you have time, marinate the chops, covered, for several hours or overnight in the refrigerator. Note

An exquisite variant on barbecued beef fillet - impress your guests with this succulent dish.

Both the kids and adults will love these tasty and simple hot dogs.

You need 12 skewers for this recipe. If using bamboo skewers, soak them in water for at least an hour prior to cooking to prevent them from splintering or burning. Note

Celebrate the arrival of spring with this vibrant salad complete with tender grilled lamb, juicy tomatoes and fresh podded peas.

A divine starter for a celebratory dinner, these teriyaki salmon skewers with cucumber salad are exquisite. You can alternate salmon chunks with prawns if you like.

With melting, spicy tahini butter, these corn cobs will be the star of your barbecue.

Cooking the dish in this way gives you a tender and moist fish, beautifully infused with the rosemary and lemon. Plus, you won't even need to clean the barbecue!

Buy basil pesto, instead of making your own, if liked. Note

Save on cost but not taste with this delectable char-grilled chicken dinner.

Tangy barbecued chicken for sharing with family and friends from Australian Women's Weekly.

An easy way to tenderise octopus the night before cooking is to tightly wrap it in plastic wrap and freeze. If time is short, bash it with a meat mallet until it is no longer bouncy. Note

Pesto can be made up to a week ahead and kept, covered, in the refrigerator. Pesto can also be frozen for up to 3 months. Note

Fire up the barbecue and enjoy these spicy prawn and scallop skewers with a squeeze of lemon.

Fig and pistachio couscous and baby spinach leaves make the perfect bed for tender, char-grilled lamb backstraps.

Potato skins are an excellent source of fibre and vitamin B6. Note

Soak bamboo skewers in cold water for at least 30 minutes before using to prevent the skewers burning during cooking. Note

Not suitable to freeze. Not suitable to microwave. Note

Can be made a day ahead up to step 2, and left covered in the fridge. Note

If using bamboo skewers, soak in water for at least 30 minutes to prevent them scorching during cooking, or cover the ends with foil. For a simple tzatziki sauce, combine ¾ cup low-fat yoghurt, 1 clove crushed garlic and 1 tablespoon finely chopped fresh flat-leaf parsley in a small bowl. For a simple chilli tomato […]

medium GI Note

A fragrant Vietnamese roasted pork loin from Australian Women's Weekly.

Fire up the barbecue with this lip-smacking seafood dish with grilled vegetables.

You can also use bintje or desiree potatoes for this recipe. Note

These sandwiches are so chunky and rustic, and most importantly, delicious!

If palm sugar is difficult to find, you can use brown sugar instead Note

This sweet and sour noodle salad is great for lunch or a light dinner.

Use a good quality chicken stock instead of the consommé, if you prefer. Ask the butcher to butterfly the turkey for you. The turkey can be cooked in the oven, if you prefer. Preheat oven to 180°C and cook, uncovered, on wire rack, about 1¾ hours. Note

Ideal for kids and adults alike, these juice burgers with mustard mayonnaise are sharp and tasty.

Garlic and rosemary smoked lamb is delicious served cold the next day, as well as while still hot.

Quinoa (keen-wa) is a gluten- free seed, with cooking qualities similar to rice. It is available from health food shops or delis. Note

To jazz up this recipe, cook 375g fresh papardelle pasta and toss with sliced cooked chicken and its juices, 50g fresh baby rocket, 100g torn fresh bocconcini and a light drizzle of olive oil.

These mini chicken meatloaves are studded with pine nuts and wrapped in prosciutto, bringing Italian flavours to an old favourite. If there are any left after dinner, they make a great lunchbox treat the next day.

Sweet, sticky and delicious Chinese barbecued spare ribs are bound to become a firm favourite.

A modern take on the classic Aussie steak sandwich, scotch fillet smothered in caramelised leeks and chilli tomato jam makes for a magic mouthful.

Keep everyone happy with hearty veal and tasty vegies that the whole family will love. There's no need to tell them it only took 30 minutes to make.

This fresh and tasty seafood dish is perfect for a Summer lunch or dinner with family and friends.

This capsicum, fennel and red onion salad is delicious served warm as a side dish with a roast joint of meat. If you prefer capsicum skinned prior to cooking, just hold over a gas flame, using tongs, until the skin blackens, allow to cool and slide off.

Quick, tasty and packed full of goodness, this tasty dish made with sardines and a fragrant caper dressing makes a perfect mid-week dinner dish.

These quick and tasty protein-packed beef and hummus wraps channel Middle Eastern vibes to create a delicious lunch or dinner that's easy to make and will please the whole family.

The classic French combination of tender veal cutlets and creamy, fragrant anchovy garlic butter is perfect for a special dinner with friends.

You can use any firm white fish fillet, such as ling or blue-eye, for this tasty fish with thai-style dressing.

Splash out for a summer party or celebration and serve up these delicious barbecued lobster tails with chilli butter.

The perfect hot and spicy chicken for the barbecue, peri peri chicken is tender, juicy and bursting with flavour. Once you've tried chicken the Portuguese way, you'll never go back.

An Asian twist on chicken burgers, with sweet pickled cucumber and spicy wasabi mayonnaise. Great for mid-week dinner or weekend lunch.

An exotic spice-rub makes this beef fillet extra tender and mouthwateringly delicious. Served on a bed of chickpea and preserved lemon salad, the whole meal is just a taste sensation.

The sea and land meet in harmony with this fresh and zesty barbecued seafood and green mango salad. Serve on a balmy summer's evening when dining al fresco.

This simple swordfish with Thai dressing should be cooked on a barbecue or griddle pan just before serving to help keep the fish at it's tender, juicy best.

Tender lamb cutlets are just fabulous with baby beetroot and a dollop tzatziki. You can boil, steam or roast the baby beets, but roasting them brings out the flavour best.

Tender morsels of meat and sweet chilli sauce combine to make these barbecued beef ribs finger-lickingly good. Be sure to prepare enough per person, or you'll have people fighting over the last bone!

Cook vegetables slowly to prevent them blackening before they have softened. Before adding lamb to the grill, increase heat to medium-high. Note

Grilled swordfish with a tangy and delicious olive paste from Australian Women's Weekly.

Soak the skewers or toothpicks in cold water for 30 minutes before using to prevent them from splintering and scorching during cooking. Note

The pineapple was cut in half lengthways, then sliced thinly. Note

These stuffed ricotta flowers bring together the creaminess of ricotta with the fresh tang of mint and heat of chilli for a truly flavourful summer barbecue treat.

There are many classic Chinese dishes that marry duck and sichuan pepper. In this recipe, the fresh-flavoured salad sets off the spicy union to perfection.