BBQ or grill

A quick and easy Japanese okra recipe to make on the hibachi or barbecue.

Fire up the grill and keep the good times rolling.

Best served with som dtum and sticky rice.

A very Australian take on the meatball favourites.

The smoke-kissed chook from Brisbane's Agnes restaurant.

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.

Fire up the grill for your fast steak dinner tonight.

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.

A modern take on the Bengali favourite by a talented Firedoor chef.

That zingy green sauce is a powerful match for these lamb cutlets.

Let that sweet-sour glaze take you away.

A smoky, textural, all-eggplant affair.

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

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.

Your fast fish dinner is on its way.

“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.

If you haven't discovered the wonders of this spiced-corn street snack, be ready for the flavour revelation.

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.

Mediterranean in minutes.

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

A seafood dish that sings with spring.

A decadent dish by mainland standards, perhaps; but not so much in the lobster- and abalone-rich waters of Hobart, according to the Franklin chef.

Butter – especially this sweet-salty seaweed butter – makes everything better.

The perfect grilled prawn lies in the dressing – and this one's a winner.

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.

The classic combo of fragrant spices, cooling yoghurt and lamb, on a stick. A crowd-pleaser that's as simple as it is delicious.

Gochujang plus butter. Why didn't we think of this before?

The perfect plate to bring to barbecues.

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

Fire up the barbecue for this popular north Vietnamese dish. It's smoky with charred pork, crunchy with a refreshing noodle salad, and comforting with a light, sweet broth.

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.

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.

Nasu dengaku is one of Japan's most popular exports for a reason. Get ready to fire up that grill.

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.

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.

A simple but elegant dish that works beautifully as either a main or a side.

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

Buttermilk-brined lamb shoulder with harissa recipe - For the buttermilk brine, place salt and 600ml water in a saucepan and bring to the boil, stirring until salt dissolves.

Artichokes with Taleggio sauce recipe - For Taleggio sauce, bring milk to the boil in a saucepan. Add the cheese, stir until it begins to melt, then blend with a hand-held blender until smooth

This riff on a dish from the Alinea opening menu uses dried Korean chilli threads to replicate the tingling sensation of spicy cinnamon chewing gum.

For maximum flavour cook this quick turmeric-spiced chicken on the barbecue - coal or wood will give the best result.

This simple spiced coconut sauce adds a lot of flavour to barbecued prawns (or fish or chicken, for that matter). Vietnamese mint gives a beautiful lift, but this dish works just as well with other mints.

Annam's Jerry Mai delivers full-flavoured Vietnamese fare in this sweet and spicy pork dish.

A pepita lime butter compliments a succulent steak and hearty potatoes with zesty, Latin flavours.

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

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

Lisa Featherby fast recipe for jerk snapper with pineapple and lime.

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

Emma Knowles recipe for Barnsley chops with charred lettuce and peas.

Malaysia's favourite barbecued chicken, served with a savoury coconut sauce, is quite possibly the most fragrant bird you'll meet and a cinch to make to boot.

Emma Knowles recipe for barbecued scallops with seaweed butter and rye bread.

Thai-style chicken wings with a punchy dipping sauce.

Time to spice things up.

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

Australian Gourmet Traveller recipe for wood-fired mussels, tomatoes and toasted sourdough bread by Lennox Hastie.

The Firedoor chef puts an underrated cut of meat to good use.

Grilled peas? It could only be the work of the Firedoor chef.

Australian Gourmet Traveller recipe for bistecca Fiorentina with asparagus.

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.

Australian Gourmet Traveller recipe for toasted corn and spelt with miso dressing.

The recipe that proves simple really is best.

Australian Gourmet Traveller fast Hawaiian recipe for huli-huli chicken.

Australian Gourmet Traveller recipe for cider-brined smoked turkey with cranberry barbecue sauce.

Australian Gourmet Traveller recipe for barbecued split prawns with chervil butter.

As simple as it is delicious.

Australian Gourmet Traveller recipe for sticky barbecue beef ribs with coleslaw and soft onion rolls.

A super-simple side dish, or a vegetarian main in its own right.

Recipe for coal-grilled lamb shoulder and loin, Jerusalem artichoke purée and chips by Ross Lusted from Sydney restaurant The Bridge Room.

Smoky, spicy and an all-round crowd pleaser.

Australian Gourmet Traveller recipe for Barbecued snapper in banana leaves with sambal belacan