grilled

BBQ Prawns with Chilli Jam
Cooking prawns with their shells-on ensures they don't dry out when on the grill. A final squeeze of lemon is all this dish needs before it's ready for the table
Spicy Charred Aubergines
Its meaty texture often makes aubergine the ideal veggie option for the grill. Serve it along with tahini yoghurt for a winning starter
Grilled Vegetable and Halloumi Skewers
Mildly salty halloumi cheese when strung together with other veggies on a skewer and grilled makes for a great vegetarian appetiser
Coal-Seared Steak with Smoky Chimichurri
Don't be worried about your steak sticking as it cooks directly on the coals. Once the surface caramelizes, it'll be very easy to flip
Seared Salmon Burger with Wasabi Mayo
A lighter option than the usual, this burger has a delicate balance of flavours that is sure to please the palate
Spiced Tandoori Paneer
Paneer is perfect for grilling as it holds its shape instead of melting like other cheeses
Chargrilled Corn Salad
Crunchy with just a hint of sharpness, this salad can be thrown together with minimal fuss and ingredients
Lemon-Thyme Chicken
A juicy, grilled whole chicken is perfect for a small-scale gathering. Try this recipe for a winning centrepiece
Land of the Barbie
In the absence of a national cuisine, Australians have embraced the barbecue as a key part of their outdoor lifestyle writes Carli Ratcliff
Grilled Atchar Spatchcock Chicken
This spicy mango atchar-rubbed spatchcock chicken is the weekend lunch option you've been looking for. Spatchcocking a chicken ensures that the bird cooks quickly and more evenly
Buttermilk Rosemary Leg of Lamb
An overnight brine in buttermilk keeps the lamb from drying out as it cooks over high heat and yields juicy, succulent meat every single time