Soak skewers in water for 30 minutes prior to using to prevent them from scorching during cooking. Note

Jazz up your standard weekend barbecue with this delicious grilled beef rump recipe. It's complete with a fragrant anchovy butter and roasted tomato and capsicum salad - too good.

soak 12 bamboo skewers in water for about 30 minutes before use to prevent splintering and scorching during cooking. You can substitute mango for the papaya if you prefer. Note

Balmain bugs, otherwise known as butterfly fan lobster, was used in this recipe, but you could also use the same weight of scampi or uncooked large king prawns.

Use your fingers to dig in to these lip-smacking, spicy barbecued prawns.

Dukkah is a Middle Eastern spice blend containing toasted nuts and seeds. It is usually based on hazelnuts, spices and sesame seeds, and teamed here with roasted garlic yoghurt it will make your lamb cutlets sing.

The barbecue is the perfect way to cook a butterflied leg of lamb. Have your butcher trim, split, and debone a whole leg for you.

This fresh and fragrant Thai beef salad with chilli and lime gets a powerful kick from its fish sauce based dressing. One of the classic dishes of Thai cuisine and a favourite on restaurant menus the world over.

This is a meal and a half, perfect for dinner at the end of an active weekend day. Let the crisp potato pancakes soak up some of the zesty chilli and ginger liquid from the steaks.

These spicy chilli marinated prawns served with and aïoli dressing make a great lunch or starter for a special dinner.

We all love a bit of yin and yang in our lives, and our cooking. Sure, caramel isn't the healthiest thing on earth, but accompanied with these fruit skewers the result is absolutely irresistible.

These healthy Middle Eastern spiced vegetable kebabs combine sweet, dense kumara with juicy beetroot to create a flavour sensation that will keep you coming back for more!

Chermoulla is a marinade of fresh and ground herbs and spices often used in the cooking of North Africa. This tender chermoulla lamb is gorgeous served with chickpea salad and pitta bread.

You could use whole, cleaned whiting for this recipe if you prefer, just extend the cooking time a little to compensate.

Try something a little different on the barbecue tonight with corn salad, sliced steak and irresistible melting anchovy butter.

These tender, barbecued lemon and garlic pork ribs are literally finger-licking good, perfect for lunch with friends.

An Asian twist on the classic barbecue skewer.

This deconstructed Beef Wellington makes for a new take on a genuine classic. A fabulous dish to serve up at a special dinner party.

Delicious pink barbecued lamb with a smoky and crunchy crust with a date and pistachio couscous.

These delicious Asian spiced pork spare ribs are wonderfully tender and packed full of flavour that your whole family will love.

You can serve these drumettes with baby pappadums and lemon wedges. Tikkapasteisa mild paste made from spices and oils and frequently coloured red. It’s used for marinating or for brushing over meat, seafood or poultry, before or during cooking. Here it is mixed with yogurt and used as a marinade. Note

An exquisite salad of barbecued chorizo, chickpea and pumpkin with a sweet and sour sherry vinegar dressing.

If you don’t have a grill plate, you can cook the recipe in a large non-stick frying pan instead. Swap the trout for salmon, if you like. To bulk out the vegetable component of this dish, add some snow peas. Note

This salad is at its best served straight after cooking the prawns. Note

This whole barbecued veal fillet with salsa verde stuffing works just as well with a whole beef sirloin fillet.

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

This fresh and zingy Vietnamese salad is great for lunch or dinner. It can even be used as a side to take along to a BBQ or dinner party!

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

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

Make the ultimate steak sandwich with caramelised onion, pate, mustard and mushrooms.

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

Here’s a great vegetable alternative to barbecued meat – grilled sourdough bread stacked with earthy beetroot given a sweet and sour tang with pomegranate molasses, a nice little salty bite from the feta and crunch from pumpkin seeds.

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

You will need 24 small bamboo skewers for this recipe; soak in cold water for 30 minutes before using to stop them from burning during cooking. Chicken thigh fillets are better to use than chicken breast meat as their higher fat content ensures the meat stays moist during barbecuing. Chicken can be marinated a day […]

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

Crunchy, fresh and full of flavour, this carrot and daikon salad is dressed with lemon, vinegar, mint and black sesame seeds.

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.

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

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

The classic Greek seasoning of lemon, oregano and garlic brings out the flavour and helps tenderise the meat for these marinated Greek lamb skewers. With Greek salad and smokey babaganoush 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

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

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

Serve slices of this mouth-watering ham with juicy barbecued pineapple.

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!

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

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.

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

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

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

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

My sister-in-law Marcella makes fabulous vegetable dishes such as this one. Pick the rosemary stalks a day before using so they can dry and harden.

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

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

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 […]

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.

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

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.

This potato salad strays from the usual creamy mayonnaise dressing with a deliciously zingy balsamic and mustard combination. This healthier salad would make a great addition to your Christmas spread.