Luke's squid recipe is extremely simple – he picked it up in Phu Quoc from a local fisherman who would regularly cook this on board his boat, where he'd usually only have a few ingredients. Citrus and a chilli kick provide big, bold flavours as a foil for the smoky sweetness of the squid.
A seriously sophisticated dish from Paul Wilson. The salsa can be made in advance, so all you have to do on the day is sear the tuna for a minute on each side and slice. Perfect for entertaining.
Lamb is classic on Australia Day, and Ragini Dey's tandoori-style cutlets will certainly take things up a notch. She promises that, "If you use charcoal, you will be richly rewarded with fantastic flavours." We're not going to argue with that.
Daniel Wilson claims his salad is a "match made in heaven". It's a fantastic use of beautiful summer peaches, which are an outrageously great match for the smoky grilled quail.
Philippa says, "grilling the haloumi gives it a delicious smoky flavour and the sharp and sweet pickles cut through the richness of the cheese". Pip, you had me at haloumi.
You really want to up your BBQ game? Why not make your own sausages? Raph isn't out to reinvent the humble snag, but he does like the idea of making the sausage with better-quality ingredients and giving it a little smoke.
You've possibly never considered cooking dessert on your BBQ, but Ben's grilled pineapple recipe is a guaranteed hit. Ben's favourite part of the recipe is the sugar and salt condiment that’s served with the fruit. Sweet, salty, tangy, spicy and boozy – what's not to love?
Now you've got the main event sorted, check out our collection of brilliant BBQ sides to complete your menu.