BBQ Recipes - Recipes
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Warm teriyaki salmon saladNEWThe technique of cooking salmon in foil captures all the succulent juices of the fish that, together with the teriyaki baste, makes a superb dressing for a mixed leaf and bean sprout salad. |
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Turkey kebabs with fennel and capsicum relish recipeNEWHere lean little bites of turkey are marinated with wine and herbs to add juiciness and flavour, and... |
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Tuna skewers recipeNEWAbundant in omega-3s, fresh tuna is very different from the canned variety – the firm, dense... |
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Thai-style stir-fried beef with mango recipeNEWThis colourful dish is bursting with fresh flavours and deliciously contrasting textures. The... |
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Thai beef and papaya salad recipeNEWSweet juicy papaya, crisp lettuce leaves and aromatic herbs are a sensational combination in this... |
Featured Content
Featured Content
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 | BBQ cooking tips 3Chef Victor Pisapia shares some tips for backyard BBQ masters, including how to cook the perfect steak | Healthy Ways to BBQ3 Summer often means plenty of backyard barbecues, but mounting evidence links barbecued meat to various health risks, including cancer, especially when the meat is burnt. Follow these tips for healthier grilling. | 7 Commandments for Safe BBQ Meals2 An outdoor barbecue with its sizzling steaks, sausages and bright and colourful salads (and alcohol) is synonymous with the Australian summer. |  | Puy lentil and sausage saladTiny green puy lentils have a slightly nutty texture and flavour, and are perfect in salads as they keep their shape well once cooked. Here they are mixed with grilled sausages and Mediterranean vegetables, plus a handful of fresh rocket leaves. |  | Swordfish with salsa dressingOrange juice adds a refreshing note to the salsa-style tomato and capsicum dressing for this vibrant-looking salad. As the dressing can be made well in advance and the swordfish steaks take only minutes to cook, this is a very quick dish to prepare, ideal when you are entertaining. |  | Chargrilled asparagus and capsicumsHere, spears of asparagus, spring onions and capsicums are cooked on a ridged cast-iron grill pan, then mixed with oven-baked parmesan croutons. If you haven't got a ridged grill pan, the vegetables can be sizzled under the grill instead. |  | Chicken satay saladHere's a flavoursome salad based on the popular Asian dish of satay kebabs. Marinated strips of chicken are threaded onto skewers and grilled, then served atop a rice and crunchy vegetable mixture drizzled with a spicy peanut dressing. The chicken can be served on or off the skewers. |  | Teriyaki-glazed prawn saladEast meets West in this intriguing salad of tender prawns, salty prosciutto, zucchini, tomatoes and Chinese cabbage in a Japanese-style teriyaki dressing. Serve it as a stylish lunch dish, with baguette or ciabatta. |  | Hoki en papilloteLaying a piece of fish on a bed of greens, seasoning with a few aromatics and then sealing up tightly into a parcel is a simple and trouble-free way to cook fish. It's healthy too, as no watersoluble nutrients are lost during the cooking process. |  | Pan-fried swordfish steaks with Mexican saladThe lively flavours of Mexico combine in this supper dish of spicy swordfish steaks paired with a salsa-style kidney bean salad based on the famous avocado dip, guacamole. Serve with boiled brown or white rice or, to carry through the Mexican theme, warm flour tortillas. |
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