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

Make the national pub favourite for dinner at home with this fab veal schnitzel with winter slaw recipe.

Healthy grilled turkey steaks with a flavourful green olive and tomato relish.

Grilled tandoori chicken with a fragrant tomato and coriander salsa from Australian Women's Weekly.

Rich and fragrant Thai coconut and coriander pork from Australian Women's Weekly.

Nothing goes better with lamb than rosemary and balsamic - try these delicious chops.

Quick, easy and delicious, these veal schnitzels are a guaranteed weeknight winner.

The classic surf'n'turf, beef and prawn, dish with delicious homemade kumara hash browns and corn.

Anchovy, chilli and lime lamb from Australian Women's Weekly.

Don't let the cook time dishearten you, this dish is very simple to prepare, and the flavours are well worth the wait!

Deglazing: This is the initial step in making a sauce that incorporates the browned bits sticking to the bottom of a pan in which meat has been cooked. A small amount of liquid is added to any remaining meat juices in the pan, then over heat, the pan is scraped to loosen the browned caramelised […]

Yakitori, grilled chicken, is commonly a Japanese type of skewered chicken.

Roasting cherry tomatoes intensifies the flavour and transforms them into a lovely accompaniment to the lamb. Note

Try this recipe for a roast with a twist. Beer finds it's place in yet another crowd pleasing dish.

Tasty and tender, these chicken, carrot and feta patties make a great lunch or light dinner.

Delicious chicken tenderloins with a tangy coconut and peanut sauce.

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

It’s a lot easier to slice the steak into wafer-thin strips if you partially freeze it first. Serve immediately with steamed rice. Recipe should be prepared as required. Note

Cider braised onions turn these hot dogs into a gourmet experience. You can use any leftover onions (if there are any!) as a side for any meat dish.

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.

Veal chops, cooked pink, are never better than when paired with a classic French caper sauce.

If you can’t get fresh broad beans (fava beans), use frozen ones, these also need the beige-green shell removed. 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.

Rich and full of flavour, this recipe for veal cutlets with red pesto sauce is quick and easy but very tasty.

A fresh and fragrant braised duck dish that is fragrant and full of flavour. Most types of dried mushrooms will work well; if you want to stick with the Asian theme of the dish, use dried shiitakes.

Indian-style tandoori lamb cutlets with sweet mango chutney from Australian Women's Weekly.

A traditional veal scaloppine makes for an elegant dish to serve up to guests.

Indian-style grilled tandoori lamb with dhal, herbaceous raita and pickled lemon from Australian Women's Weekly.

Mash potato as soon as it is cooked, otherwise it will not be as soft and creamy. Note

“I love the whole process of making this recipe – and it tastes great.”

Store-bought pesto is available from the refrigerated section of most supermarkets (near the dips). You will also find it in the pasta aisle. Note

David's favourite meat is lamb and his favourite cut of lamb is the shank. This slow-cooked stew is best cooked the day before and reheated gently. He's a smart man, that Dave.

Save yourself some evening time with these popular quick and easy Mexican tortillas. Experiment with different fillings such as sliced capsicum, avocado or baby spinach. Beef, lamb or chicken strips will work just as well for the meat component.

Originally, ballotine was a boned leg of poultry that was stuffed with other ingredients; these days, it can mean any type of meat, fish or poultry that is boned, stuffed, rolled and tied into a bundle.

We've cooked this beef fillet with herb and mustard crust to a medium level of doneness. This cut of meat is delicious either rare or well done, the secret is to let it rest well before serving to preserve the tenderness.

Use any left-over ingredients from this dish to make a delicious pizza topping. Spread the sauce over a store-bought pizza base, top with sliced bocconcini and coarsely chopped prosciutto if there’s some left. Cook in a hot oven until the base is crisp, then top with sage leaves before serving. Note

Burger patties can be prepared several hours ahead. Keep covered in the refrigerator and cook as required. Note

Green curry is traditionally the hottest Thai curry. Prepared chicken meatballs are available from most major supermarkets, chicken shops and butcher shops; if you can't find them, roll chicken patties into balls.

Ask the butcher to cut the ribs for you so they will fit into your slow cooker. Note

Almonds, prunes and shallots add depth to the flavour of this succulent chicken cooked in a tagine.

Some days, all that is required is a simple roast with veg. We've cooked the beef to a rare finish in this recipe, leave it in the oven a little longer, if you like. However you like it cooked, remember to let it rest for about 10 minutes before slicing.

A rich and creamy herb and garlic chicken with gnocchi from Australian Women's Weekly.

The rich complex flavours of this dish make it a fabulous special occasion meal.

Shoulder is a great cut for a recipe like this Italian braised pork as it stays tender and moist without being fatty. Ask your butcher to bone, roll and tie the cut for you.

Slow cooking the pork in this way will result in a meat so tender that you could cut it with a spoon. Serve with a steaming bowl of rice to ensure you soak up every last drop of that delicious sauce.

Lamb shanks that will fall off the bone and melt in your mouth with a flavour-packed bean ragu.

Everybody loves a traditional roast. Ditch the usual carb-heavy vegetables for this wonderfully coloured and flavoured mediterranean ensemble and there'll be no complaints at dinnertime.

Veal saltimbocca is an elegant dish to serve at your next dinner party.

Crisp rösti, meltingly soft veal tenderloin and piquant salsa verde together make for a fine dinner indeed.

You could use creamy polenta in place of mash to top these veal goulash and potato pies.

Tender veals chops slathered with zesty gremolata from Australian Women's Weekly.

This simple broad bean and feta salad makes a great bed for these lemon pepper pork cutlets.

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

This exquisite pork hock with peanut caramel & pickled cucumber is perfect for a special occasion.

Sweet, spicy and fragrant roast chicken marinated in a lemon, thyme and chilli sauce.

Pomegranate and fennel salad makes a fresh, fruity side for this tender pineapple-glazed ham. This simple meal makes a great alternative Christmas lunch or festive meal.

A classic Italian recipe, veal scallopini, the tender thinly sliced veal is served here with a creamy mushroom sauce.

The beauty of this meat loaf is that you can use regular sausage mince, or buy your favourite sausages and simply squeeze the mince from the skins. We love it with creamy mash and greens.

This colourful pork and seafood salad is bursting with exciting flavours and textures.

Deep-fried spicy quail; an exquisite meat dish from Australian Women's Weekly.

Short-order; chilli scallops Chilli jam goes with everything from pork chops to fried rice, but for an entrée with a difference, buy some scallops in their shells; remove the scallops, wash and dry the shells well, and keep aside for later. Marinate the scallops overnight in a little lemon juice and oil combined with a […]

If you have an electric pressure cooker you won’t need to reduce the heat to stabilise pressure, your cooker will automatically stabilise itself. Always check with the manufacturer’s instructions before using. Recipe suitable to freeze. Note

Using a pressure cooker helps to ensure this pot roast remains tender and succulent when served.

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

Stuffing chicken breasts helps keep them moist and juicy while cooking, as well as adding a huge flavour boost to the finished dish.