Barbecue

Fire up the barbecue and get sizzling with these punchy pork skewers.

Summer barbecues are calling. Answer with these piquant salmon skewers.

These skewers are barbecued over an open flame for a rich, charcoal flavour.

More than just theatrics, the banana leaves encase this Jamaican-inspired coral trout to lock in moisture and flavour. The end result balances spice and smokiness with pickled carrots for bright, zingy acidity and a kick of chilli. Click here for more of our favourite barbecue recipes. Banana leaves are available from Asian greengrocers. To cook […]

Made with lamb shoulder and served with fresh Italian salmoriglio, these lamb skewers are a popular barbecued snack.

Coffee, cumin and coriander seeds bring a rich and smoky depth of flavour to these showstopper steaks.

Barbecued lamb leftovers are perfect for wraps and salads to serve on Boxing Day. Begin this recipe a day ahead.

Delicious and simple... what more could you want?

This is the perfect luxe barbecue meal for summer.

The Brisbane restaurant's take on the Greek classic is a winner.

This mango salsa is the perfect accompaniment for slow-cooked smoky pork ribs. Begin this recipe a day ahead.

You've never had chicken souvlaki this good. This recipe, courtesy of Brisbane's Hellenika, is sure to become your new go-to.

Fire up the grill and keep the good times rolling.

Best served with som dtum and sticky rice.

A tried-and-true combination.

The superstar of South East Asian street food, satay is an ideal dish for the barbecue.

You can't go wrong with homemade dip. Go the extra mile and make your own flatbread, too.

These rib-eye steak tacos are a choose your own adventure in texture and flavour.

Charred octopus, brought to life with a touch of red chilli sauce.

A must for your at-home yakitori.

Just meat on a stick? Hardly. With a few pointers from Turkish chef Somer Sivrioglu, of Sydney's Efendy restaurant, the humble kebab becomes so much more.

This might just be the best way to cook a whole fish.

With garlic butter too.

Let that sweet-sour glaze take you away.

Australian Gourmet Traveller recipe for swordfish with agrodolce sauce.

The New Zealand chef's recipe calls for confit octopus that's then slow-braised and barbecued for maximum flavour.

A whole fish, simply grilled, and served with a herb-packed sauce – there's nothing better.

It may take time, but the results are worth it.

Add a little luxury to your weeknight dinner.

Eat a rainbow with this rustic summer salad.

Barbecued cobia. Tomatoes, fresh as can be. This is your go-to fish dish for summer.

A nostalgic dish by chef Matt Germanchis.

A seafood take on Italian arrostinici skewers, with added kick from 'nduja.

“This achiote paste is usually slathered over our pork for tacos al pastor,” says La Casita chef Josh Lewis. “Here, I’ve used it on some beautiful albacore, which has a meaty yet delicate texture and flavour.”

“The mulato chilli adds smoky, chocolate and raisin characters to the honey,” says La Casita chef Josh Lewis. “It’s delicious when brushed over the pineapple and grilled.”

Just add beer and you're set.

For a speedy steak dinner, just choose beef flank.

The perfect dish to whip up after a day at the beach, according to the Stanley chef.

A lidded barbecue is the answer to everyone’s prayers in the heat of summer, and brining the turkey ensures a deliciously tender result.

“The charred, sticky skin is my favourite part," says La Casita chef Josh Lewis.

A luxurious summertime starter.

Mediterranean in minutes.

We've brightened up the haloumi with the crunch of zucchini and a fresh, vibrant mint dressing.

A juicier, tropical take on devils on horseback, with lychees in place of dates.

The sambal packs a mighty punch in these spicy prawn sticks, and using lemongrass stalks in place of skewers adds even more flavour.

What's better than fish sticks? Fish on sticks.

These barbecued Japanese pork skewers will keep you coming back for more, especially when glazed with the sweet and sticky tare sauce.

If you haven't tried seaweed butter on fish, you must do.

There's no better way to celebrate summer than firing up the barbecue and roasting a whole fish.

Butter makes everything better.

Don't be afraid of cooking this poultry. It grills beautifully on the barbecue.

This modern take on the classic Vietnamese street-food dish will be ready in a flash.

Throw this whole fish, done Vietnamese-style, on the barbie.

Throw an ... oyster on the barbie? Don't knock it 'til you try it.

Time to throw a shrimp on the barbie.

Classic chicken-on-a-stick with a spicy upgrade.

A nutty romesco is the perfect accompaniment to the smoky flavours of barbecued barramundi. And it's an impressive looking addition to the table, to boot.

The chargrilled Roman and green beans add so much flavour to this green salad, it could easily make a light dinner or lunch. Just add crusty bread, a poached egg or some shredded chicken.

"John Dory needs butter," says David Moyle. We can get behind that.

Balmy weather calls for light and bright salads with crunch, acid and fresh herbs.

This barbecued quail with a light, nutty salad is a quick and easy recipe for any time of year.

Keep things simple with a lemon and garlic butter that allows the sweet lobster to shine through.

Pork works well with most fruit, and we've added a curry dressing for a touch of spice. Leftover ham (from Christmas, say) would work well in place of the pork.

A whole roasted fish is a fuss-free way to cook seafood for a crowd. We like to marinate the fish overnight so the flavour gets right into the flesh, plus it means one less thing to do on the day.

This saltbush-rubbed lamb is paired with a simple yoghurt-lemon sauce. Make it the star at your next barbecue.

These tasty quesadillas are vegetarian but meat can easily be added to the recipe to keep carnivores happy. Serve for dinner, lunch or as a party snack.

Because barbecued things on sticks just taste better.

Simple blanched asparagus makes a no-fuss accompaniment to this steak, but for a smokier, nuttier flavour, toss the spears on the grill while the T-bones are cooking.

The secret? Brine the wings first for extra-juicy flesh.

These sticky pork skewers are simple to prepare and can be marinated and assembled well in advance, then cooked as you need them. Cut the pork into bite-sized pieces and push them tightly together on the skewers so the pork remains juicy when it's cooked.

A nod to the classic Australian cliché of 'shrimp on the barbie' doused with garlicky XO sauce.

Butter makes everything better.

Grilled pork, a fresh pineapple salad – a match made in heaven.

Recipe for barbecued lamb ribs with yuzu-sesame yakiniku sauce from Gas-Light Izakaya in Melbourne.

Emma Knowles recipe for grilled salmon chops with asparagus and lemon relish.

This BBQ dish can be whipped up super quickly and is the ultimate crowd pleaser.

Australian Gourmet Traveller recipe for burrata with char-grilled eggplant.

The list of spices here may seem overwhelming, but rest assured they combine to create the most fragrant chicken you'll come across.

Australian Gourmet Traveller recipe for sugarcane chicken with pineapple and coconut salad.

You'll have this on repeat for summer barbecues to come.

The recipe that proves simple really is best.