Soak bamboo skewers in cold water for at least an hour before using to prevent them scorching during cooking. We used flathead fillets in this recipe. Note

These spiced lamb skewers are fantastic served with a cooling cucumber and yoghurt sauce.

When cooking felafel, use two spatulas to turn them carefully. Note

Butterflied chicken with a Thai dipping sauce, brought to you by Australian Women's Weekly.

Bruschetta is best made just before serving. You can buy artichoke hearts from delicatessens; you will need about 400g of drained artichokes. Note

We used swordfish in this recipe; tuna steaks and firm white fish cutlets would also be fine. The dressing can be made a day ahead, cover, store in the refrigerator. SEAFOOD It’s an Australian custom to eat seafood in summer, and we’d be mad not to, especially if we’re close to the sea. Prawns, scallops, […]

Treat your guests to this indulgent char-grilled lobster tail salad.

A delicious and filling antipasto that is perfect for tapas or cocktail food.

Give your steak sandwich a delicious mediterranean twist with the addition of char grilled zucchini and eggplant. Let the meat rest for a few minutes before serving to guarantee a tender, moist result.

This recipe will leave you with plenty of leftover café de paris butter, you can use it to make a spectacular kind of garlic bread or freeze it until you next cook steak.

You will need to soak eight bamboo skewers in water for at least an hour to prevent them from splintering and scorching. The sauce can be used as a marinade for the chicken before cooking, but cook chicken on medium heat so marinade does not burn before meat cooks through. You can also use ready-made […]

An exquisite barbecued quail dish with a fig and walnut salad for special occasions.

These sizzling patties are delicious with a dollop of cooling tzatziki and warm flatbread.

Asian-spiced turkey with a deliciously sweet and spiced peach and cranberry chutney.

A healthy and refreshing blue-eye trevalla with fennel salad from Australian Women's Weekly.

A great summer salad with grilled onion and a mint chimichurri, an Argentinian-style sauce.

Soak 8 bamboo skewers in cold water for at least an hour before using to prevent splintering and scorching. Note

These Greek-inspired warm lamb wraps are very moreish and great for feeding a crowd.

Almond mustard pork with nashi & orange slaw from Australian Women's Weekly.

A surefire family favourite - barbecue chicken with lemon and garlic is tender and tasty. Serve with good bread and a fresh green salad for a simple weekend lunch.

Not suitable to microwave. Not suitable to freeze. Note

These mushrooms are wonderful eaten as they are or placed on a buttered slice of grilled sourdough. You can either let everyone eat them as you cook them or add them to an antipasto platter – I usually put them alone on a plate because the juices run so much.

When the beer-can chicken is roasting on the barbecue, the beer inside the can becomes steam. This steam keeps the chicken moist on the inside while the skin on the outside becomes lovely and crisp.

Cut vegetables the same size for even cooking. If you have time, the shallot mixture will develop more flavour if it’s covered and refrigerated overnight. Serve with yoghurt. Note

Fire up the barbecue with this mouth-watering chicken dish.

Substitute brown sugar for the palm sugar, if desired. The salad dressing can be made a day ahead and kept, covered, in the refrigerator. Note

This is a homemade version of the delicious Greek sandwich called gyro. Gyros are made from slices of meat cooked on a turning spit.

Give your regular burger a European facelift with these delicious Mediterranean hamburgers. Topped with yoghurt sauce and packed with fragrant herbs, you'll be glad you didn't stop at the takeaway.

If you don't have any skewers handy, you could use rosemary sprigs instead, they'll infuse the fish with a lovely flavour. Soak them well first, to prevent burning. For the fish, we've used blue-eye but any white fish will do.

These seafood skewers are speedy, spicy and highly nutritious. The fish is high in protein, low in fat and contains omega-3 fatty acids, which help protect against heart disease. Mussels have three times more iron than meat and are a good source of zinc, an essential mineral that fights infection.

You can prepare the chicken the night before; store, covered, in the refrigerator. If using bamboo skewers, wrap the ends in foil to prevent them from burning. Note

These delicious homemade Indian-spiced prawn skewers are the perfect finger food to serve to dinner party guests.

We used butter beans for this recipe, but you can use any white beans. Note

Many varieties of white beans are available canned, among them cannellini, butter and haricot beans, any of these is suitable for this puree. Drain beans then rinse well under cold water before using them. We find that cooking them briefly with a little liquid results in a more luscious, creamier puree. Note

This recipe is best served immediately. Use lamb fillet if you can’t find back-strap. Note

Sweet beetroot contrasts beautifully with sharp, salty feta and bitter leaves in this delicious salad. Perfect as a light lunch, or a side dish.

This is a summer stunner – sweet fruit and salty bites of sizzled haloumi is just plain scrumptious… all it needs is a chilled glass of pinot gris, sauvignon blanc, chardonnay, rosé… or anything really!

This plate is ridiculously easy and quick to prepare, yet never fails to impress. The octopus needs just a minute on a hot grill to be cooked to perfection; a generous squeeze of lemon will finish it off beautifully.

Use only the rind from the preserved lemon; rinse rind well under cold water then drain, dry and chop finely.

We used blue-eye fillets for this recipe, but any white fish fillet will be fine. You need to buy a 350g bunch of watercress. Note

This summer dessert is simple and absolutely delicious, especially with a dollop of mascarpone on top.

Spice up your lunch, or dinner, with these tender chilli coriander chicken kebabs with fresh pesto. Serve with either warm pita bread or steamed rice, and salad.

Fragrant tandoori lamb, cooked to perfect pinkness, accompanied with a fresh and healthy sambal makes an easy and complete, low carb meal.

Spicy barbecued chicken pieces with an even spicier tomato salsa.

Use a mandoline or V-slicer to slice zucchini, if available. Note

Soak 12 bamboo skewers in water before use to avoid them scorching and splintering. You can substitute mango for the papaya, if you like. Note

Zucchini is an incredibly versatile vegetable that can be used in all sorts of soups and stews and vegetable platters. Here, we've grilled it lightly and tossed it through a pasta salad. Just a little lemon juice, zest and ricotta completes this fresh and colourful dish.

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 (160°C fan-forced) and cook, uncovered, on wire rack, for about 1¾ hours. Note

Tandoori powder is a flavourless mixture of yellow and red coloured powdered vegetable dye, available from Indian food stores. Substitute normal red food colouring if you like – do not use turmeric.

Barbecued short ribs and potato pancakes from Australian Women's Weekly.

This quick and easy Mediterranean inspired dinner is perfect for a mid-week meal. Serve your tender grilled steak with veggies and tasty baba ganoush for a flavour-packed dish your family will love.

Use a mandoline or V-slicer with a julienne attachment to cut the celeriac into thin strips. Note

A herby and crunchy Asian salad with tender beef - a real summer delight.

Tender, delicious and full of colour, this warm beef salad is a fantastic option for a summer barbecue dinner. Char-grilled corn and a generous drizzle of homemade chimichurri really round out the dish!

This delicious dish is best made from juicy mangos and fresh king prawns - a real summer delight.

We used dutch cream potatoes and yellow-fin tuna in this recipe. Note

A member of the lily family, asparagus is a delicious vegetable with a delicate, nutty flavour that can be eaten raw or cooked. The woody stems of the spears should be removed before cooking or eating, and any especially hard, tough stems should be peeled. Note

You can use any firm white fish fillets in this recipe. Note

Pork and apple are a classic pair in this delicious, punchy salad.

A balanced and healthy main of barbecued loin chops with creamy mash and flavoured butter.

This richly coloured salad is full of anti-oxidants, calcium and good fats. It is also absolutely delicious, which makes it just about perfect for a light lunch or side dish.

This delicious grilled pork dish is complimented brilliantly by this fragrant Spanish style caponata. Make this for your family for dinner and they'll be asking for more!

This recipe is also dairy-free and egg-free. Note

Accompany chicken with a Greek-style yoghurt, if you like. Note

The delicate flavours of the fish are electrified by this delicious sweet and sour combination.

serving suggestion Steamed baby peas. It is fine to use just one 300ml carton of cream for this recipe. Fishshouldbe an important part of everyone’s diet. Ocean trout is high in omega-3, essential for a healthy heart. It has a great flavour and texture; it’s available all year and can be used in a wide […]

Burgers have a bit of a bad image, mainly due to fast-food chains using highly processed ingredients and loads of fat. In fact, burgers are a wholesome and well-rounded meal if made with quality ingredients. Lean beef, salad vegetables, the bread of your choice – it’s all good, healthy stuff. Some people swear by beetroot on a burger, while others love pineapple, bacon and egg or a whole range of salads. However you like them, they’re a delicious family favourite.

Sweet and spicy Indian-style masala chicken drumsticks; great for main dishes or sharing platters.

This fresh, zesty corn and capsicum salsa with coriander and chilli is perfect paired with salmon, chicken or steak.

Barbequing for a crowd can be easy. The key is in the preparation.

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

Corn on the barbecue is one of my favourites. In this recipe, the corn can be cooked ahead and dressed with the seasoned butter, all ready to put on the barbecue to heat and caramelise just before serving.

Spicy harissa makes a great marinade or rub for tender lamb loin chops. Serve with vegetables or salad for a delicious dinner.