BBQ or grill

This marinade, called chermoula, is very popular in Morocco. It can be used with other fish, chicken or lamb. Long chain omega-3 fats from oily fish are more effective than shorter omega-3 fats from plants as they can be used directly by the body without having to be changed first. Your heart and blood vessels […]

As with skewers, soaking string or toothpicks in water prevents burning. Note

If your barbecue doesn’t have a flat plate, skewer the prawns first so they don’t fall through the barbecue grill. Note

It’s very important to bring chicken – or any meat or seafood – to room temperature before barbecuing, otherwise the outside will cook faster than the inside. Note

Demonstrate your skill on the grill at your next barbecue using this show-stopper by Julie Biuso. You’ll be the talk of the ’hood!

Cooking time of sausages will depend on their size and thickness. Do not prick sausage or they will become dry. Note

Not suitable to freeze or microwave. Note

Use ,drained canned corn kernels, if you like. To remove corn kernels, hold cob upright on a board,. Using a sharp knife, slice straight down sides. Note

Chimichurri sauce is traditionally served with steak, but its sharp tang and hot bite work a treat with seafood.

This feisty sauce can also be used as a marinade or dip. It should be at once sharp, pungent, fiery and fresh.

This is an easy and fun way to make pizza. Be adventurous with your toppings – spinach and gorgonzola is a great combination, but try your own and mix it up.

A little bit fancy, but still simple to throw together, this intensely flavoursome dish is an absolute treat for any occasion.

The salmon can be cooked in a ridged grill pan or on a barbecue hotplate. Salmon skin turns gorgeously crispy when cooked on the grill. That’s a real invitation to dig in!

These chicken thighs are sensational, uncomplicated and pack a fresh, clean, spicy punch.

Small new potatoes work well with this fish and Israeli couscous dish, and if you want to add a green, go for something neutral such as summer broccoli.

If you don’t have metal skewers, use bamboo ones instead. Just remember to soak bamboo skewers in warm water for 30 minutes so they don’t burn on the barbecue. Note

To soak the bamboo skewers, place them in a shallow dish of hot water for 15-20 minutes-this helps reduce scorching during cooking. Note

Thai purple basil is sold in selected supermarkets and Asian food shops. If you’d like to try different flavours to suit your taste, substitute the herbs in the salad for a mix of tarragon, parsley, chervil, basil or dill. Note

Make this salad up to a day ahead by preparing and cooking lamb and vegies to the end of step 5 and storing in an airtight container in the refrigerator overnight. When you are nearly ready to serve the salad, toss together with salad greens and dressing. If you prefer not to use a yoghurt […]

To dice the mango, cut the cheeks from each side of the pit. Using a large spoon, scoop the flesh from the skin of each half. Slice the flesh first horizontally then vertically to dice. Don’t waste the flesh left on the pit – eat it Aussie style and let the juice drip down your […]

It’s important to remove the beef from the fridge about 30 minutes before you plan to cook it, and let it stand at room temperature for this time. This will reduce the chill in the meat, and allow it to cook more evenly. Note

Serve this barbecued flounder with side plates of colourful, lightly cooked vegetables such as asparagus, snow peas, beans and baby carrots.

Packed full of protein and flavour, this healthy sirloin steak dish is great for a quick family dinner. Serve topped with a zesty salsa verde and crispy kumara chips for a delicious meal.

Once the chicken is cooked, don’t brush it with any more marinade, as it has been exposed to raw chicken. Discard any leftover marinade. Soak the bamboo skewers in water for 30 minutes while the chicken is marinating to prevent them from burning. makes 16 Note

4 x 200g beef scotch fillet steaks can be substituted for the cutlets if preferred. Cook for 2-3 minutes each side for medium-rare, or until cooked to your liking. Note

Tahini is hulled, stone-ground sesame seeds and is available from most health food stores. Note

Bresaola is an italian air-dried beef. If you can’t find it, prosciutto makes a good substitute. Note

Barbecue baby octopus pizzas brought to you by Real Living

Barbecue blue swimmer crabs with champagne and chervil sauce brought to you by Real Living

Barbecue chicken with chorizo and bean salad, chicken recipe, brought to you by Real Living

Barbecue lemon prawns with char-grilled avocado panzanella salad brought to you by Real Living

Barbecue salmon cutlets with nam jim slaw brought to you by Real Living

Celebrate new season asparagus with this delicious recipe! With chunks of grilled sourdough, tender asparagus and juicy tomatoes, this salad is a must for your next BBQ

We used sweet potato in our Dauphinoise, but you can substitute with a potato like Desiree, Maris Piper or king Edward if you like. Just make sure it’s a good-quality floury spud. Note

For best results, cook pasta until ‘al dente’ – firm to the bite but not hard. Note

Long red chillies give the marinade a mild heat, but, if you prefer more of a kick you could use bird’s eye chillies instead. If you don’t have a barbecue, you could start cooking the chicken in a chargrill pan to colour and crisp up, and then transfer to the oven to finish cooking. Note

Burghul is steamed cracked wheat; you’ll find it in the health food aisle of supermarkets. Note

Bbq baby octopus pizzas

Bbq blue swimmer crabs with champagne and chervil sauce

Bbq lemon prawns with char-grilled avocado panzanella salad

BBQ salmon cutlets with nam jim slaw

Chorizo is a Spanish sausage flavoured with garlic and paprika. Using a strongly flavoured sausage such as chorizo livens up this dish. Note

Pilau is a rice dish flavoured with spices and cooked in stock. You can add any meat, poultry or fish you like when serving as a main. Note

Save time and marinate sausages for 15 minutes. Note

Use any good quality thick sausages and marinate them for longer if time permits. Note

Budget tip: Combine 1/3 cup olive oil, 2 tablespoons lemon juice and a pinch of dried oregano for homemade Greek dressing. DIY idea: Try pork leg steaks instead of lamb. Use any bread, such as sourdough, multigrain or pita bread. Save time: Use bought croutons You’ll need about three-quarters of a parsley bunch. Note

Add spices such as ground cumin, coriander or cajun seasoning to oil when marinating chops. Use forequarter or lamb leg steaks if you like; cooking times might vary. Note

Calamari Cook quickly at high temperature – barbecue, fry or stir-fry – but don’t overcook. Note

You will need to soak skewers in cold water for 20 minutes prior to preparing to prevent scorching. You can use chicken or firm white fish fillets. You need to cook 1 1/2 cups white long-grain rice a day ahead. Note

Sour cream can be used instead of yoghurt. Note

If using bamboo skewers, soak in cold water for 20 minutes before threading to prevent scorching during cooking. Note

To save time, cut chicken into pieces for faster cooking. Note

Seed mix contains sunflower and pumpkin seeds. You can use either sunflower or pumpkin seeds. Note

We used forequarter chops; shop around for any type of chop on special. Note

No covered barbecue? Bake chicken in a preheated hot oven, 200°C (180°C fan-forced), 35-40 minutes; cook lemons in a preheated char-grill pan. Take chicken from fridge at least 15 minutes before cooking. Baste chicken with pan juices during cooking to keep meat moist. Note

Try using your favourite vegetabtes, such as button mushrooms, green onions, cherry tomatoes or eggplant, on the skewers. Note

You can use flattered chicken thigh fillets instead of lamb leg steaks; cooking time will vary. Select firm eggplant with smooth, glossy skin. Note

Process 2 slices of white bread for 1 cup of crumbs. Note

Use bought char-grilled capsicum. Try lamb or beef fillets instead of chicken. Baby racket leaves have a slightly peppery taste. You can use baby spinach or cos leaves instead. Note

Buy char-grilled capsicum from the deli counter. Make ahead: Microwave potato and make salsa a day ahead. Cover, then refrigerate. Crisp potato in batter just before serving. Bring salsa to room temperature. Note

If fresh ricotta is too crumbly or firm, stir in 1-2 tablespoons milk before using. Queensland blue pumpkin is ideal for barbecuing, as it contains less moisture than other varieties. You’ll need 12 zucchini slices. Note