Barbecue

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

Be it marinating, brushing or drizzling, these five sauces are ready for the grill.

“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.”

“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.”

Just add beer and you're set.

For a speedy steak dinner, just choose beef flank.