Grill

A fragrant Tandoori chicken salad topped with refreshing yoghurt from Australian Women's Weekly.

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

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

To make the perfect soft-boiled eggs, place eggs in a small saucepan and barely cover with cold water. Cover the pan and bring to boil; then boil, uncovered, for 3 minutes, drain. Shell eggs when cool enough to handle. You can use either heirloom or cherry tomatoes, if you like. Note

Enjoy barbecued vegetables and salty slices of haloumi combined with a fresh and zesty dressing in this easy vegetarian dish.

Mildly spiced tandoori chicken salad with pappadums and hot mango chutney.

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

Dressed goat's cheese, sprinkled with herbs and served with croûtes makes a chic starter, or plate to hand around as nibbles.

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

Like a deconstructed version of the classic Greek dish, these moussaka stacks with lemon-yoghurt dressing are lighter than the original, and just as tasty.

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.

The classic French flavours of salade niçoise work wonderfully as a topping for this speedy bruschetta.

Put the baking dish as close to the preheated grill as possible. This dish can be served as is, or accompany it with a salad, or soft polenta, and fresh crusty bread to soak up the juices. Note

Super-ripe tomatoes are the key to making the best bruschetta.

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

Spiced, grilled chicken on delicately herbed couscous makes a lovely lunch or light dinner.

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.

Tender T-bone steaks with blue-cheese butter and a sweet pear salad from Australian Women's Weekly.

Not suitable to microwave. Not suitable to freeze. Note

The combination of fresh barbecued squid and salty squid works so well together, you'll be surprised you haven't tried it earlier! Serve with crusty toast and a fresh olive dressing for an ultimate flavour kick.

These juicy char-grilled prawns with lemongrass and lime butter make a great weekend lunch served with crusty bread and a green salad.

If mangoes are unavailable, use pineapple. You need two passionfruit for this recipe. Note

Serve with baby rocket leaves. Note

Tabbouleh is a great vegetarian dish with a delicious combination of traditional Mediterranean flavours. It is also a bonus that it is quick and easy to prepare.

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

If using a grill (broiler), place sardines skin-side up on oiled oven tray. Note

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.

What better way to contribute to your five-a-day with this eye catching eggplant, feta and capsicum stack. It makes a perfectly healthy, light lunch on its own, or a delicious accompaniment to a tender steak.

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.

This moreish salad makes a great weeknight meal and is also fantastic for the lunchbox.

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.

Not suitable to freeze. Not suitable to microwave. Note

Light and refreshing Asian-style teriyaki beef salad from Australian Women's Weekly.

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

Moghrabieh is a pearl-sized couscous and is available from delicatessens, specialty food stores and some supermarkets.

Serve this delicious smoked salmon bruschetta to your guests at your next gathering. Topped with a sprig of fresh dill, and served with a glass of bubbles, they will be sure to please.

Ask the fishmonger to clean the baby octopus for you, or buy prepared baby octopus, instead. Octopus should be cooked quickly over a high heat until they turn opaque;­ over-cooking will toughen them. Note

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

A great French bistro classic, pepper steak is often served with fries. We love it served on a bed of creamy mash, slathered with mushroom sauce and accompanied by crisp sugar snap peas.

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.

Char-grilled lamb with tomato chickpeas

Fresh salmon is delightful and best served simply. Here we've paired it with a buttery lemon sauce with dill and capers for a tart combination of flavours,

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.

These two Croatian specialties, Cevapi, a spicy sausage, and Raznjici, beef kebabs, are typical Balkan ways of cooking meat. Both are delicious, homely fare traditionally served as part of a picnic menu in summer, and eaten in home-style restaurants year round.

For a lovely, light lunch serve these lamb koftas with tahini yoghurt dressing, tabbouleh salad and pita bread.

Brushing the whole piece of tuna with olive oil 3 hours ahead of cooking will help keep it moist and soft when it’s grilled. Note

Chicken quesadillas (from queso, the Spanish word for cheese) with a spicy jalapeño tomato salsa.

Ready-made rogan josh curry paste is available from most supermarkets; adjust the amount according to taste. Note

This recipe is best served immediately. Use lamb fillet if you can’t find back-strap. Note

Sticky Asian-style teriyaki and mustard glazed chipolatas from Australian Women's Weekly.

The ideal salad: delicious, healthy and filling.

Served over crispy grilled polenta, this rich beef ragu is comforting and perfect for the cooler weather.

Soak eight bamboo skewers in cold water for an hour before use to prevent them splintering or scorching during cooking. Note

Salsa verde gives this dish a splash of colour and a delicious flavour. Teamed with crispy roasted potatoes, there should be no complaints at the dinner table.

Accompany with salad and top with coriander. pickled cucumber & carrot salad Soak skewers in water for 30 minutes to prevent them from burning when cooking, or wrap the ends in foil. Add mint leaves and thai basil leaves to the salad for added flavour. To bulk out the salad and increase your vegetable intake […]

Freeze cheese for 10 minutes to make crumbling easier. Note

Grilled piri piri drumettes with a spicy coleslaw from Australian Women's Weekly.

If using bamboo skewers, soak them in water for at least an hour before using, to avoid splintering and scorching during cooking. Note

Serve these delicious grilled scallops in their shells for an elegant starter.

Many varieties of white beans are available canned, among them cannellini, butter and haricot beans, any of these is suitable for this puree. Drain beans then rinse well under cold water before using them. We find that cooking them briefly with a little liquid results in a more luscious, creamier puree. Note

This eggplant, tomato and parsley salad is fantastic when you need a meal that is low in calories and high in nutrients and satisfaction.

Fragrant tandoori lamb, cooked to perfect pinkness, accompanied with a fresh and healthy sambal makes an easy and complete, low carb meal.

Spicy barbecued chicken pieces with an even spicier tomato salsa.

This summer dessert is simple and absolutely delicious, especially with a dollop of mascarpone on top.

Smoky and charred corn cobs with a sweet Japanese-style sauce.

A delicious Middle Eastern-styled dish of Za'atar-grilled lamb with fattoush.

The combination of chilli, lime and coriander is irresistible in this fragrant dish of rice noodles and thinly sliced steak.

Try this veal topped with tasty cheese and mushrooms as a change from the usual lamb, beef or chicken. You won't be disappointed.

This flavour-packed salad is full of the goodness of legumes and tuna, with great protein to fuel you for the day. Topped with a zesty chermoula dressing, it is wonderfully fresh and healthy.

Rich and creamy mushroom gravy makes a gorgeous topping for a perfectly cooked t-bone steak.

Zucchini is an incredibly versatile vegetable that can be used in all sorts of soups and stews and vegetable platters. Here, we've grilled it lightly and tossed it through a pasta salad. Just a little lemon juice, zest and ricotta completes this fresh and colourful dish.

Beurre bosc pears can be substituted for corella pears. Note

Soak 12 bamboo skewers in water before use to avoid them scorching and splintering. You can substitute mango for the papaya, if you like. Note

A colourful and fragrant Indian-style chicken salad from Australian Women's Weekly.

This prosciutto and pea gratin is like a gourmet macaroni cheese and is bound to be a hit with all the family.

Smoky barbecued corn turns this open chicken sandwich on dark rye into a gourmet lunch.

Tender lamb with a tangy Thai dipping sauce and green salad.

A lean and healthy lamb salad with ras el hanout, a North African spice.

A herby and crunchy Asian salad with tender beef - a real summer delight.