BBQ

An exquisite pork dish with lovely colours and a delicious creamy kumara mash.

Cook steaks to seal until moisture begins to pool on top surface (about 2 minutes). Turn only once. Cook on second side until cooked to taste. Note

Create these Greek-style meatballs to make the perfect sharing platter.

Soak bamboo skewers in cold water for at least 30 minutes before using to prevent them from scorching during cooking. Note

If the potatoes that you purchase for this recipe are young and quite small, scrubbing them well (rather than peeling) will be sufficient. Tuna is at its best if browned both sides Note

Peri peri prawn and coleslaw tortillas

This meal has a medium GI. Note

We used corella pears in this recipe. Dijonnaise is a commercial blend of dijon mustard and mayonnaise, available in supermarkets. Note

You can use either savoy cabbage or wombok (also known as chinese cabbage) in the coleslaw. Stout is a strong tasting dark-coloured beer that goes well with beef. Note

You can used store-bought char-grilled capsicum for this recipe, if you like. Note

Piri piri sauce is a spicy Afro-Portuguese chilli sauce available from Middle-Eastern food stores and most major supermarkets. Note

It’s easy to make pesto from different herbs or green leaves and with other nuts. A great combination is baby rocket and pistachio (it goes beautifully with chicken). A few other enticing blends include fresh coriander leaves with chilli instead of nuts, or sun-dried tomatoes processed with olives and walnuts. Note

The metal will conduct heat through the centre of the potatoes, helping them to cook faster. Note

Remember that when you put food onto skewers, not to squash everything together. Leave a little space between each item to allow the heat to circulate and to ensure everything cooks through. If you have time, soak bamboo skewers in water for 30 minutes to stop them from burning during cooking, or cover the ends […]

Remove from heat; cool 5 minutes. Stir in coriander. Note

Small disposable aluminium baking dishes work well for this recipe. Chickens can also be roasted in the oven on shallow oven trays at 220°C (200°C fan forced) for 40 minutes. Do ahead: Chilli sauce can be made a day ahead, refrigerate in an airtight container. To make the chicken easier and faster to barbecue, it […]

Haloumi is a firm, sheep-milk cheese with a minty, salty flavour; it does not break down when cooked, however, it should be eaten while still warm as it becomes tough and rubbery on cooling. This recipe is perfect for cooking on the barbecue when entertaining friends or family ­ serve with a couscous salad for […]

If fresh mango is not available, you can use 800g canned mango cheeks instead; drain them well, then slice thinly. Note

Sumac is a spice that adds a tart, lemony flavour and can be found in Middle Eastern food stores. Note

Soak 12 bamboo skewers in water for at least 1 hour prior to use, to prevent them from scorching and splintering. If using metal skewers, oil them first to stop the prawns from sticking. Note

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

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

Char-siu sauce is a Chinese barbecue sauce made from sugar, water, salt, fermented soya bean paste, honey, soy sauce, malt syrup and spices. A little something out of the ordinary for those times when you feel you’ve cooked it all before. Note

You need smoking chips and a smoke box for this recipe; they are available from barbecue supply stores. port-smoked beef Note

The black beans used in this recipe are also known as turtle beans, and are Cuban and Latin American rather than Chinese in origin. Jet black with a tiny white eye, black beans can be found in most greengrocers and delicatessens. Note

Cook the chicken the night before. Note

You need 12 skewers; if using bamboo skewers, soak them in water 1 hour before use to prevent splintering or scorching. Note

This deliciously tender piece of lamb is cooked using traditional Spanish flavours, combining salty chorizo and fragrant garlic and thyme to create a memorable dish for a roast dinner or Christmas lunch.

The seafood can be prepared the night before, as can the dressing. Refrigerate seafood and dressing until you’re ready to start cooking. Note

Use green peppercorns in brine if you can’t find the dried variety, rinse then drain them thoroughly before using. You need to soak eight bamboo skewers in water for at least an hour before use to prevent splintering and scorching. Any firm white fish fillet, such as ling or blue-eye, can be used in this […]

As easy as raita is to make, if you are in a hurry you can cheat and buy tzatziki, which is the Greek eqivalent of the Indian raita. Note

The beef can be cooked in the oven, if you prefer. Preheat oven to 180°C (160°C fan-forced) and cook, uncovered, for about 1 hour. Note

Soak bamboo skewers in cold water for at least 30 minutes before using to prevent them scorching during cooking. Note

Aïoli can be made easily at home: Combine ½ cup whole-egg mayonnaise and 1 crushed garlic clove in a small bowl. Season to taste. Note

The richness of pork works perfectly with fresh and aromatic flavours, as in the coating mixture and salad for this recipe. Loin chops have a fatty edge ­ trim it if you wish, but don’t remove it as it makes the meat flavoursome and luscious. Note

Treacle can be used in place of molasses. Note

Use a soft creamy blue cheese for the blue cheese mousse. The mousse can be made a day ahead and kept, covered, in the fridge. It’s best to cook the beef as close to serving time as possible. Note

Soak bamboo skewers in cold water for at least an hour prior to use, to prevent splintering or scorching. Note

This tomato chilli jam is deliciously versatile ­use it as a condiment in sandwiches, to pep-up stir-fries or as a glaze for chicken, fish or lamb fillets or skewers. Note

The pork neck can be marinated in the glaze the day before. The pork and potatoes can be roasted in an oven at 180°C/350°F. Note

Run a teaspoon down the centre of the cucumber to remove the seeds. If using bamboo skewers, cover the wooden ends with foil toprevent them from burning during cooking. Note

Cooking the pizza in a covered barbecue gives it a wonderful smoky flavour similar to a wood-fired oven. If not using covered barbeque, pizza can be cooked in the oven. Place toppings on dough and bake until browned and crisp. There is no need to turn the dough over using this method. Note

Teppanyaki is the name given to a traditional Japanese cooking style where the food is cooked rapidly on a searingly hot grill plate on or near the table. Pink pickled ginger, also known as gari, can be found in most Asian grocery stores. Note

Tzatziki is a Greek yoghurt dip made with cucumber, garlic and sometimes chopped fresh mint. You can buy tzatziki ready-made in supermarkets and delis. Note

American-style pork spareribs in a rich and delicious plum and star anise marinade with a light Asian-style pear, ginger and chilli salad.

Sprinkle with nuts, season to taste. Note

Delicious sweet and spicy Asian-style ribs are great for summer barbecues and dinner parties.

Sweet and sticky maple-glazed chicken with a fresh and nutty salad; a wonderful summer dish.

A quick and easy pork dish with a sweet and salty Asian coleslaw by Australian Women's Weekly.

A light and summery dish of char-grilled scallops with a zesty corn salsa.

A perfect summer dish of barbecued sausages with tomato relish from Australian Women's Weekly.