BBQ

This salad takes the classic flavours of Provence and combines them to make an elegant and flavoursome starter that is still quite light. All the components can be made in advance and simply assembled when you are ready to serve.

Grilled vegetables and crispy-skinned salmon are made even more delicious with a zesty, spiced chermoula sauce.

Smoked paprika and barbecue sauce both lend their smoky flavours to these delicious barbecued steaks. Fabulous served with baked potatoes, corn on the cob and lots of salad.

You need four bunches of asparagus for this recipe. Note

Red emperor can be used in place of mahi mahi, if you prefer. This corn and chilli salad goes well with Mexican food too ­ use it to accompany beef fajitas or bean and cheese burritos. Note

Try these tender, flaky salmon fillets drizzled with golden lemon butter for a deliciously satisfying meal. Perfect with creamy mashed potatoes.

Not suitable to microwave. Not suitable to freeze. Note

Light and fresh, this seared tuna and soba noodle salad is packed full of flavour from the zesty coriander dressing.

Tandoori is a classic Indian spice and yoghurt recipe with a distinctive and robust flavour. The name comes from the type of clay oven, a tandoor, in which the dish is traditionally prepared. You can prepare your own tandoori, but if you're short on time, the store bought versions are excellent.

You need to soak 12 bamboo skewers in cold water for at least an hour before use to prevent them from splintering or burning during cooking. Note

Kumara turns brown when cut so it’s best to grate it just before you use it. If you have a scratch-free non-stick pan, you won’t need to line it with baking paper. Note

For nicely crisped potatoes, heat the oven tray before adding the potatoes. Note

Gozleme is a traditional Turkish snack food that has become very popular in Australia and is often found at markets. Try chopped antipasto vegetables mixed with feta cheese as a vegetarian alternative to the traditional lamb filling. Note

A perfect accompaniment to grilled meat or fish, this salad is full of lovely flavours and textures.

If you're looking for a quick and delicious weekend bbq lunch, this lamb kofta with spiced yoghurt recipe is perfect. Serve with a fresh, herby couscous salad on the side.

Not suitable to freeze. Not suitable to microwave. Note

Sweet and tangy pork cutlets - a great barbecued dish for the summer season.

Wrapping the fish in banana leaves guarantees a beautifully moist and tender result. Plus, it looks impressive while saving on the washing up!

You can use brown sugar instead of the palm sugar. Green tea soba noodles are flavoured with powdered green tea and are available from Asian food stores and in the Asian food section of most large supermarkets. Use plain dried soba noodles, if you like. Note

A delicious, quick and easy barbecue-flavoured roast.

Barbecued corn, broad beans and capsicum from Australian Women's Weekly.

We used swordfish, but you can use tuna steaks or cutlets. Note

We used a triple-cream brie cheese here, you can replace it with the more easily found blue-vein variety, if you prefer, but choose one that’s mild and very creamy. Note

We used swordfish steaks in this recipe, but any firm white fish fillet will be fine. Cover the ends of the bamboo skewers in foil to prevent them from scorching during cooking. Or, if you have time, soak them in cold water for 30 minutes. Note

With the perfect amount of spice, these tasty Turkish chicken kebabs are great for a family dinner or barbecue with friends.

Chimichurri salsa with t-bone steak

Spicy barbecued squid and cooling cucumber make a mouth-watering pair in this easy salad.

Barbecued butterflied chicken with a sweet, sour and spicy Thai dipping sauce.

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. […]

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 […]

Serve these lip-smacking spareribs with char-grilled new potatoes and a leafy green salad.

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

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

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

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

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.

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.

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.

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

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

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

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

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

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 […]

Keep your eyes peeled for fragrant, perfectly ripe mangoes, then whiz up this quick dessert.

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

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

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 […]

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.

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

When eggplant is skewered with other vegetables it doesn’t always cook through in time and tastes unpleasantly astringent. I prefer to cook it separately, then to use it as a velvety cushion for the vegetable skewers to sit on.

Fire up the barbecue with this fantastic salmon dish served with dollops of punchy South American salsa.

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

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

A quick, easy and delicious meal to make during the week.

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.

These fiery barbecued prawns are great for sharing.

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