BBQ

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

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

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

To save time, buy prawns already shelled from the fishmonger; you will need about 600g (1¼ pounds). Dukkah is found in the spice aisle of supermarkets. Cover the ends of the bamboo skewers in foil to prevent them from burning during coo Note

Panzanella is a Tuscan salad of traditional Italian flavours. Made with pieces char grilled bread, tomatoes and Italian herbs, it is fantastic to serve with T-bones for a hearty summer barbecue meal.

Make ahead: You can make salsa up to 3 hours ahead. Cover, then refrigerate. Note

Served with a dollop of yoghurt, fresh coriander and a squeeze of lime, this tasty pork dish makes an easy, flavoursome dinner.

A delicious side dish of barbecued corn, capsicum and eggplant from Woman's Day.

Pound meat by covering with plastic wrap and beating with a meat mallet or rolling pin. Chicken or veal schnitzel can be substituted for steak, if preferred. Note

Succulent slices of pork go beautifully with stir-fried greens in this easy, flavoursome dish.

Minted yoghurt cutlets; perfect on the barbecue in the summer time.

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

Add crispy pancetta or proscuitto, if desired. 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.

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.

Souvlaki is a Greek speciality: delectably tender meat skewers which have been marinated in a herb, lemon and olive oil mixture. Rigani (Greek oregano) is a stronger, sharper version of the herb we usually associate with Italian cooking, and is available from good delicatessens.

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.

With bacon and lamb this is a meat lover's dream meal.

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

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

It is best to buy the ricotta from the delicatessen as it is firmer than the pre-packaged ricotta in tubs. Zucchini flowers wilt quickly. Look for flowers with green, moist stems and bright orange flowers that haven’t started to wilt. Store them loosely wrapped in a plastic bag in the refrigerator where they won’t be […]

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

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.

Ask the butcher for a 2-metre (6½-foot) length of unlinked sausages. Alternatively, you can unlink a length of sausages and use short lengths together to form the spiral. If your barbecue doesn’t include a flat plate, cook the capsicum mixture in a heavy-based frying pan on the barbecue. Note

These char-grilled vegetables are healthy, delicious and pack a real spicy punch.

We used black tea leaves, but you could also use a smoky tea such as lapsang souchong. It’s a good idea to do the smoking on the barbecue. Note

Lebanese bread can be substituted for prepared pizza base. Note

The chilli paste made in this recipe also tastes great rubbed over a whole chicken or fish before being roasted. Note

Use metal skewers to pierce through the hard core of the corn slices. Note

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

Chicken and anything it is marinated in needs to be fully cooked to rid it of harmful bacteria. Wash any kitchen equipment that comes in contact with raw chicken thoroughly with warm soapy water. Chicken thighs are delicious, but are often overlooked in favour of breast fillets. The thigh is full of flavour and will […]

Roasted zucchini, eggplant and capsicum can be bought loose from delis, making the job even easier. Slice the stick as close to serving time as possible. Note

Soak 10 bamboo skewers in cold water for an hour before use to prevent them splintering or scorching during cooking. Note

Some commercially prepared curry pastes can vary in heat and flavour. Add less than recommended until you can determine how hot it makes the final dish and to suit your spice level tolerance. In Indonesia, particularly on Java, food is often wrapped in banana leaves before steaming or grilling ­a process called “pepesan”, which gives […]

A classic cheeseburger with caramelised onion, gherkin, tomato and lettuce.

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

American-style pork ribs are well-trimmed mid-loin ribs; you will find them at butcher shops and most supermarkets. Note

You will need to soak eight 25cm (10-inch) bamboo skewers in water for at least an hour before using to prevent them from splintering or scorching during the cooking process. Note

If you don’t have metal skewers, use bamboo skewers ­ soak them in cold water while the prawns are in the fridge. Note

Nam jim is a generic term for a thai dipping sauce. Most versions include fish sauce and chillies, but the remaining ingredients are up to the cook’s discretion. Note

You’ll need six small wooden skewers for this recipe. Soak the skewers in water for 30 minutes before using to prevent them splintering and scorching during cooking. Use dried oregano if you can’t find rigani. Note

Soak the skewers in cold water for at least an hour before using to prevent them from scorching during cooking. For optimum flavour, marinate the chicken overnight. Note

A small, spicy sausage ­ eaten throughout North Africa and Spain ­ merguez is traditionally made with lamb meat and is easily identified by its chilli-red colour. Merguez can be found in many butchers, delicatessens and sausage specialty stores, but any spicy sausage can be used in this recipe. Note

To use preserved lemon, remove and discard the pulp, squeeze the juice from the rind, then rinse the rind well; chop the rind finely. If preferred, substitute 1 teaspoon finely grated fresh lemon rind at each stage for the preserved lemon. Note

If you cannot find banana chillies, use capsicums instead. Note