Top 10 BBQ recipes

A meal cooked on the barbeque is the quintessential Australian dish. This post is dedicated to our personal top 10 BBQ recipe choices, guaranteed to keep your guests happy this Summer.




  • grated rind and juice of 1 lemon
  • 2 garlic cloves, bruised
  • 1 tablespoon dried oregano
  • 1 long red chilli, finely chopped
  • 1 tablespoon olive oil
  • 1kg chicken drumettes
  • 400g baby truss tomatoes
  • 2 bunches asparagus


Combine lemon rind and juice, garlic, oregano, chilli and oil in a shallow bowl. Add chicken and toss to coat. Cover and refrigerate for 1 hour or overnight to marinate.

Set aside at room temperature for 15 minutes before cooking.

Preheat covered barbecue on medium. Drain chicken, discard garlic. Season with salt and cook, covered, for 20-25 minutes, frequently turning and brushing with marinade, until browned and cooked through. Meanwhile, cook vegetables on oiled flat plate for 2-3 minutes. Serve with chicken.




  • 2 Tbsp rock salt
  • 8 large waxy yellow potatoes, scrubbed, peeled and cut into large chunks
  • 25ml white wine vinegar
  • 4 Tbsp thick Greek-style yoghurt
  • ¾ cup mayonnaise
  • 2 splashes green Tabasco
  • ½ bunch spring onions, finely sliced
  • Juice of ½ lemon
  • Salt flakes and freshly ground
  • black pepper, to season
  • 1 bunch watercress, leaves picked
  • 3 nine-minute hard-boiled eggs, peeled, sliced into rounds
  • 2 garlic cloves
  • 1 tsp black peppercorns
  • 150ml virgin olive oil
  • ½ bunch parsley, finely chopped
  • ½ bunch mint, finely shredded
  • Zest and juice of 1 lemon
  • 20 green king prawns, peeled, tails intact
  • 1 lemon, cut into wedges, to serve


  1. Preheat a barbecue to really hot. Fill a large heavy-based pan with water. Add potato chunks and rock salt, bring to the boil and cook until potato is almost falling apart. Drain well. Transfer potato to a large bowl. Add vinegar and allow to cool to room temperature.
  2. Put yoghurt, mayo, Tabasco, spring onion and lemon juice in a medium bowl, season with salt flakes and black pepper and mix to combine. Toss dressing through potato until well coated. Scatter watercress on a platter and top with potato salad. Arrange egg slices on top. Cover with plastic wrap and leave to sit at room temperature.
  3. Using a mortar and pestle, grind garlic, 1 tablespoon of salt flakes and peppercorns to a paste. Add half the oil. Transfer garlic paste to a large bowl. Add parsley, mint and lemon zest and juice and mix to combine.
  4. Use remaining oil to lightly oil prawns. Cook prawns on hot barbecue for 1 minute on each side. Add to garlic dressing and toss to coat prawns. Top potato salad with coated prawns and spoon over remaining dressing. Serve BBQ prawn and potato salad with lemon wedges.







  • 800g whole squid, cleaned, tentacles removed
  • ¹/³ cup sweet chilli sauce
  • 3 cloves garlic, crushed
  • 2 tsp lime rind, finely grated
  • ¾ cup (50g) fresh coriander leaves
  • 1 lime, cut into wedges, to serve


  1. Cut open squid, score insides of bodies in a crosshatch pattern, then cut into 4cm pieces. Place in a glass bowl and set aside.
  2. Combine chilli sauce, garlic and rind in a bowl. Pour over squid, tossing well to combine. Refrigerate for 30 minutes.
  3. Lightly spray a barbecue or chargrill pan with oil and heat over high heat. Drain marinade from squid. Cook squid, in batches, turning occasionally, for 5 minutes or until lightly charred and just cooked through.
  4. Sprinkle squid with fresh coriander. Serve immediately with lime wedges on the side.




  • 3kg American pork ribs (baby back ribs)
  • 2 Tbsp smoked paprika
  • 1 Tbsp ground cumin
  • 2 tsp ground coriander seeds
  • 1 tsp ground nutmeg
  • 1 tsp ground allspice
  • 1 tsp chilli powder
  • ¼ cup vegetable oil
  • 1 cup molasses
  • 1 cup sherry
  • ½ cup golden syrup
  • 8 garlic cloves, peeled, crushed
  • 12 cloves
  • Steamed rice, to serve


  1. Use a sharp knife to score the membrane across back of ribs down to the bones. Combine paprika, cumin, coriander seeds, nutmeg, allspice, chilli powder and oil in a small bowl and rub into ribs. Cover in plastic wrap and put in the fridge to marinate for 12 hours or preferably overnight.
  2. Preheat a lidded barbecue to low. Put ribs in disposable aluminium trays and fill with water to 1cm deep. Put trays on barbecue flat plate, close the lid and cook for 1 hour.
  3. Put molasses, sherry, golden syrup, garlic and cloves in a small pan and bring to the boil. Baste
  4. the ribs generously with the mixture. Cook the ribs, basting regularly for a further 1 hour, then serve immediately with rice.




  • 14g (2 sachets) dried yeast
  • 375ml beer
  • 1kg plain baker’s flour
  • 200ml warm water
  • 2 tsp fine salt
  • ¼ cup pitted, sliced kalamata olives
  • Extra virgin olive oil, for brushing


  1. Combine yeast, ½ cup of the beer and 100g of the flour in a large bowl. Set aside for 10 minutes or until foamy. Stir in water and remaining beer.
  2. Add salt and remaining flour (reserving 100g) to yeast mixture and stir until a shaggy dough forms. Knead for 3 minutes or until fairly smooth. Cover with plastic wrap. Set aside in a warm place for 40 minutes.
  3. Dust a flat surface with reserved flour and turn out dough. Cut into 4 equal pieces and stretch into flat shapes. Set aside to rise for 15 minutes.
  4. Preheat barbecue grill to medium-low. Score 5 lines on 1 side of each dough and press olives into top. Cook for 3 minutes on each side or until lightly charred. Brush with oil and serve.




  • 1 12 lb. ground lamb
  • 1 12 tsp. ground cinnamon
  • Kosher salt and freshly ground black pepper, to taste
  • 5 cloves garlic, peeled and wrapped in aluminum foil
  • 1 large red onion, sliced crosswise into ¼”-thick rings
  • 1 cup olive oil
  • 2 egg yolks
  • Juice and zest of 1 lemon
  • 12 cup canola oil
  • 2 medium ripe Hass avocados
  • Juice of 1 lime
  • 4 hamburger buns, split
  • Thinly sliced romaine lettuce and tomatoes, for serving
  • 4 fried eggs, for serving


1. Gently mix lamb, 1 tsp. cumin, salt, and pepper in a bowl; divide mixture into 4 patties about 1″ thick. Transfer patties to a plate and cover with plastic wrap; refrigerate until ready to grill.

2. Heat a charcoal grill or set a gas grill to high; bank coals or turn off burner on one side (see “Grilling 101“). Grill garlic until tender, 8-10 minutes; remove from foil and transfer to a food processor. Mix onions and ¼ cup olive oil in a bowl; grill onions, flipping once, until charred in spots and tender, 8-10 minutes. Transfer onions to food processor along with yolks, lemon juice and zest, salt, and pepper; purée until smooth. With the motor running, drizzle in ½ cup olive oil, plus canola oil until emulsified. Transfer aïoli to a bowl; cover and refrigerate. Cut avocados in half lengthwise; discard pits. Scoop out flesh and mash with remaining cumin, plus lime juice, salt, and pepper in a bowl; cover and refrigerate.

3. Return grill to high heat. Brush buns with remaining olive oil; grill until lightly toasted, 1-2 minutes and transfer to a serving platter. Grill burgers on hottest part of grill, flipping once, until cooked to desired doneness, about 10 minutes for medium rare. If outside starts to burn before burgers are fully cooked, move to cooler section until done. Serve on buns with aïoli, avocado, lettuce, tomatoes, and top with fried eggs.




  • 4 1 1/4 -to-1 1/2-inch-thick boneless rib-eye or New York strip steaks (about 12 ounces each) or filets mignons (8 to 10 ounces each), trimmed
  • 2 tablespoons canola or extra-virgin olive oil
  • Kosher salt and freshly ground pepper


1. About 20 minutes before grilling, remove the steaks from the refrigerator and let sit, covered, at room temperature.

2. Heat your grill to high. Brush the steaks on both sides with oil and season liberally with salt and pepper. Place the steaks on the grill and cook until golden brown and slightly charred, 4 to 5 minutes. Turn the steaks over and continue to grill 3 to 5 minutes for medium-rare, 5 to 7 minutes for medium or 8 to 10 minutes for medium-well.

3. Transfer the steaks to a cutting board or platter, tent loosely with foil and let rest 5 minutes before slicing.




  • 2 tablespoons plus 1 teaspoon olive oil, divided
  • 1 teaspoon dried oregano
  • 1 cup parsley leaves
  • ½ cup cilantro leaves
  • 2 fresno or 1 jalapeno peppers, seeded and chopped
  • 4 garlic cloves
  • 2 tablespoons white wine vinegar
  • 2 tablespoons plus 1 ¼ cup water, divided
  • 1 tablespoon fresh lime juice (zest the lime before juicing)
  • Salt and fresh ground black pepper
  • 1 ¼ cups water
  • 1 cup Israeli couscous
  • 1 teaspoon lime zest
  • ¼ cup toasted pepitas (pumpkin seeds)
  • 1 cup fresh spinach, chopped
  • 1 (15.5-ounce) can kidney beans, rinsed and drained
  • 1 (14 to 16-ounce) extra firm tofu, pressed
  • 2 summer squash
  • 3 spring onions or 4 scallions


  1. Heat 2 tablespoons of oil in a small saucepan over medium heat. Add the oregano and cook for 30 seconds. Remove from the heat and set aside to cool.
  2. Combine the parsley, cilantro, chili peppers, garlic, vinegar, 2 tablespoons water, lime juice and olive oil with oregano in the bowl of a food processor. Season with salt and pepper. Process until well minced. Set aside.
  3. Heat the 1 ¼ cups water to boil in a medium saucepan. Add the couscous, reduce the heat to low, cover the pot and cook the couscous until tender and all the water is absorbed, about 10 minutes. Fluff with a fork, add the remaining teaspoon of olive oil, the pepitas, spinach and beans. Cover the pot and continue to cook over medium heat until the spinach wilts, about 3 more minutes. Season with salt and pepper and set aside.
  4. Cut the tofu into 1 X ½ -inch cubes. Cut the squash in half lengthwise and cut each half into ½-inch half-rounds. Cut the onions into 1-inch pieces. Using 4-inch skewers, thread the squash onto skewers. Skewer the tofu, alternating with scallions, on separate skewers.
  5. Heat a grill pan over medium heat. Spray one side of the skewered veg and tofu and grill until cooked, about 3 minutes per side. Season with salt and baste with sauce. Serve the couscous with the grilled veg, tofu and the chimichurri sauce.





  • 6 cups fresh berries –  I used a combination of quartered strawberries, whole raspberries, and whole blackberries.
  • 1/4 cup arrowroot starch (tapioca or corn starch will also work)
  • 3 tablespoons fresh lemon juice
  • 1/4 cup maple syrup or honey
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cardamom (optional)

Crumble Topping

  • 1/3 cup raw walnuts
  • 1/3 cup raw hulled sunflower seeds
  • 1 tablespoon chia seeds or flax seeds
  • 3/4 cup almond flour or almond meal
  • 1/4 cup arrowroot starch (tapioca or corn starch will also work)
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon fine sea salt
  • 3 tablespoons maple syrup or honey
  • 1/4 cup coconut oil solidified or butter, chilled and cut into pieces
  • 2 teaspoons vanilla extract


1. Preheat oven to 350º F. Very lightly grease a cast iron skillet or 8-inch square baking dish.

2. Hull and halve or quarter the strawberries. Add all of the berries to a large bowl, sprinkle the arrowroot starch evenly over the berries, being careful not to dump it all in at once, and add the remaining ingredients. Mix very well to combine. Add the berry filling to the prepared skillet or baking dish and set aside.

3. Add the walnuts, sunflower seeds and chia seeds to your food processor. Pulse just a handful of times to chop the nuts and seeds, you don’t want to grind into a powder. You are looking for a fine chop with some texture.

4. Add the almond flour, arrowroot starch, cinnamon and sea salt, pulse together a few times with the nuts and seeds. Then add the maple syrup (or honey) and your chilled solidified pieces of coconut oil (or butter). Pulse again a few times to create a crumbly mixture. You can also do all of this by hand, roughly chopping the nuts and seeds, adding in the remaining ingredients and cutting in the oil or butter with a fork or a pastry cutter.

5. Sprinkle the topping evenly over the filling. Bake until the juices are bubbling and it’s lightly browned on top, about 40-45 minutes, covering it in foil at any time if the top is getting too browned. Transfer to a wire rack, and let cool for 15 minutes before serving.

6. Serve warm or room temperature. It is delicious topped with whipped coconut cream, regular coconut cream or your favorite ice cream.


Author: smithma

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