Ensure your barbecue is clean and free from any grease or debris. Prepare the barbecue for indirect cooking over high heat (230° to 260°C). If using a Weber® Q barbecue, set up your barbecue with a convection tray and a trivet.

Dry the skin of the pork with paper towel. If the skin has a lot of moisture in it, leave uncovered in the refrigerator overnight. Score the skin if the butcher hasn’t done so already. Score through the rind and just into the fat, about 3mm deep and at 1cm intervals.

In a small bowl mix together the Chinese five spice and 1 teaspoon of the olive oil to make a paste. Flip the pork belly over so the skin side is facing down. Rub the paste all over the pork flesh, taking care to not get the paste on the skin. Flip the pork belly back over and drizzle the remaining 1 teaspoon olive oil and sprinkle the sea salt over the skin and rub in.

Roast the pork over indirect high heat, with the lid closed, for 20 to 30 minutes to crackle the skin; avoid lifting the lid during this time.

Adjust the barbecue temperature to indirect medium heat (190° to 230°C), the roast setting, and continue to cook over indirect medium heat for a further 30 minutes, or until the internal temperature reaches 60°C for a medium result. The internal temperature will continue to rise 3°C to 6°C while resting (final doneness temperature for Pork is 63°C for medium, 68°C for medium well).

While the pork belly is cooking, place all of the glaze ingredients into a saucepan. Heat the glaze on a side burner or stove top over high heat, and bring to the boil. Reduce the heat to a gentle simmer and cook until the glaze is reduced and is slightly thickened, about 10 minutes.

Once the pork belly is cooked, allow to rest for 10 to 15 minutes before serving. Cut the pork belly into thick slices and serve with the warm glaze.

Avoid buying vacuum sealed pork, which has been packed in plastic, as it is much harder to crackle.

If the skin is pale and not dry, leave uncovered in the refrigerator for 24 to 48 hours to dry out the skin. You can cover the flesh with plastic wrap to prevent the flesh from also drying out.

To calculate the cooking time for your roast, measure the thickness (not length) of the roast and calculate 1 minute per millimetre. For example, the pictured roast measured 50mm thick, therefore the cooking time was 50 minutes. Alternatively use an internal meat thermometer.

If the pork has cooked but the rind hasn’t crackled, remove the rind and return the rind to the barbecue and roast over indirect medium heat (190°C to 230°C) for 15 minutes to crackle whilst the pork roast is resting.

Set up your barbecue for indirect cooking. Please refer to your handbook for further instructions. Preheat your barbecue for baking.

In a bowl mix together the flour, butter, and ⅓ cup of the caster sugar. Using your fingertips, rub the mixture together until it resembles fine bread crumbs. Add the buttermilk and 1 teaspoon of the vanilla and stir to combine (the mixture will form into a wet dough). Set aside.

In a separate bowl mix together the berries, the remaining ⅓ cup caster sugar, and the remaining 1 teaspoon vanilla extract. Toss to combine.

Divide the berry mixture between four ramekins. Gently press down on the berries to compact them. Top with the wet dough, and then add the flaked almonds.

Once the barbecue is preheated, make adjustments to the burner control(s) if required for the indirect baking setting. Place the ramekins on and cook until the cobbler is golden and cooked through, 35 to 40 minutes. Dust the cobbler with icing sugar and serve with the thickened cream.

Prepare the barbecue for indirect cooking over medium heat (190°C to 230°C). If using a Weber Q barbecue, set up your barbecue with a convection tray and a trivet. Weber Kettle Specific Instructions: Set up your kettle for indirect normal fire cooking method. Light the firelighters and move the charcoal baskets to the centre of the cooking grill over the flames.

In a small bowl combine the salt, pepper, garlic, and rosemary. Lightly drizzle the olive oil over the roast and evenly coat and rub in the herb mixture. Wrap the exposed bones in foil (optional).

To estimate the cooking time, measure the meat through its thickest part and cook for 1 minute per millimetre for medium. For example if the roast is 70mm thick, cook for 70 minutes for a medium doneness.

Roast the beef over indirect medium heat, with the lid closed, for the recommended cooking time. Weber Kettle Specific Instructions: Approximately 30 minutes after lighting, all of the coals will be ashed over and ready for cooking. Separate the charcoal baskets using tongs. Place foil drip trays between the two fires (must be large enough to catch all of the drippings). Place the cooking grill on the barbecue with the grill handles directly over the fires. Position the roast on the cooking grill and close the lid, ensuring the air vents are open.

While the roast is cooking, make the jus. On the stove top or side burner heat the olive oil in a saucepan over low heat. Add the shallots and fry until golden. Add the garlic and thyme and continue to cook a further 2 minutes. Add the red wine and beef stock; cook until the jus has reduced by two-thirds. Once the jus has reduced, add the butter and stir until melted. Remove from the heat and leave to cool slightly. Strain through a sieve.

Once the beef has cooked to your liking, remove from the barbecue and leave to rest for 10 to 15 minutes. Carve and serve with the thyme jus.

Red meat doneness temperatures:

Rare: 49°C

Medium Rare: 54°C

Medium: 60°C

Medium Well: 66°C

Well Done: 68°C

Set up your barbecue for indirect cooking. Please refer to your handbook for further instructions.

Line two baking trays with baking paper. In a large bowl combine the oats, flour, sugar, and coconut. Make a well in the centre.

Preheat your barbecue for baking.

Place the golden syrup and butter into a microwave safe jug and microwave until the butter is melted and the golden syrup is bubbling, about 2 minutes. In a separate small bowl mix the bicarbonate of soda and hot water; stir until dissolved. Add the bicarbonate of soda mixture to the golden syrup and melted butter (be careful as the mixture will bubble and foam.

Straight away pour the golden syrup mixture into the centre of the oat mixture. Mix to combine. Spoon approximately 1 tablespoon-size balls onto the baking paper, allowing room to spread. Gently press down on the balls to create 5cm rounds.

Once the barbecue has preheated, make adjustments to the burner control(s) if required. Place the biscuits on and cook until deep golden, 7 to 8 minutes. Once the biscuits have cooked, allow them to cool for 5 minutes on the tray before transferring to a wire rack to cool completely.

Prepare the barbecue for indirect cooking over medium heat (190°C to 230°C- roasting setting). If you are using a Weber Q barbecue, set up your barbecue with a convection tray and trivet.

Chop the pumpkin into 2cm cubes. Place the pumpkin into a drip pan, drizzle with 1 tablespoon olive oil and season with salt and pepper. Thoroughly wash the beetroots, wrap in an aluminium parcel.

Place the pumpkin (in the drip pan) and beetroot onto the barbecue and roast over indirect medium heat for 40 minutes, or until the pumpkin is golden and the beetroots are tender. Ten minutes into the cooking time, add the onion wedges to the drip pan.

While the vegetables are roasting, make the balsamic glaze. In a saucepan over medium heat on a side burner (or stovetop), heat all of the balsamic glaze ingredients together, constantly stirring for 5 minutes or until the glaze has reduced and slightly thickened, set aside to cool.

Once the pumpkin, onion and beetroots have cooked, remove from the barbecue. Allow the vegetables to cool enough to peel the beetroots. Once the beetroots have cooled enough to handle, peel and slice into halves.

Mix the pumpkin, onion and beetroot with the baby spinach and fennel. Top with the pomegranate, crumbled feta cheese and walnuts. Whisk the balsamic glaze and pour over the salad.

MARINATING TIME4 TO 6 H

Combine the marinade ingredients in a shallow dish. Add the lamb, and cover and refrigerate for 4 to 6 hours.

Prepare the barbecue for direct cooking over medium heat (180° to 230°C).

Drain the lamb and reserve marinade. Pour the reserved marinade into a small saucepan and bring to the boil for 1 full minute.

Arrange the lamb onto skewers. Cook the lamb over direct medium heat, with the lid closed, for about 5 minutes on each side, basting with the boiled marinade once during cooking.

Preheat your barbecue for indirect cooking. For further instructions as to how to do this, please refer to your supplied handbook.

Wash the beetroot bulbs and wrap in aluminum foil.

Once your barbecue is preheated, turn to the roast setting on your barbecue.

Place the wrapped beetroot bulbs on the barbecue and roast until tender, 40 to 50 minutes. Remove from the barbecue and set aside to cool. Once cooled, remove the skin and slice into wedges.

In a screw-top jar add all the dressing ingredients and shake until the ingredients are well combined.

Place the rocket in a large serving bowl. Top the rocket with the sliced beetroot, red onion, goat cheese, and pistachios. Pour the dressing over the salad just before serving.

Set up your barbecue for indirect cooking. Please refer to your handbook for further instructions. Preheat your barbecue for roasting.

In a bowl combine the bread crumbs and buttermilk. Set aside for the crumbs to fully absorb the buttermilk.

In a large bowl combine the onion, garlic, beef mince, pork mince, eggs, Worcestershire sauce, passata, salt, and pepper. Add the soaked bread crumbs and mix well.

Line a loaf tin with the rashers of bacon. Fill the tin with the meat loaf mixture and press into the tin. Fold any overhanging bacon over the top of the mixture, and lay any additional bacon rashers on top of the mixture.

Once the barbecue is preheated, make adjustments to the burner control(s) if required. If using a kettle barbecue add two to three hickory wood chunks (if desired).

Place the tin on the grill and cook for 45 minutes, or until the meat loaf is set and firm to the touch. Wearing heatproof gloves, flip the meat loaf over, directly onto the grill, and slide the tin off. Cook for a further 15 minutes to darken the bacon.

In a small bowl mix together the glaze ingredients.

Once the meat loaf has been cooking for 1 hour, use a brush to baste the meat loaf with the glaze. Continue to cook the meat loaf for 20 to 30 minutes, basting every 10 minutes. Cook until the glaze is deep in colour. To determine when the meat loaf is done, we recommend you use an internal meat thermometer. For best results, the final temperature will be 71°C. Keep in mind, once you remove the meat loaf from the heat and allow it to rest, the temperature will continue to rise 5° to 10°C.

Remove the meat loaf from the barbecue and allow it to rest for 15 minutes before slicing.

Prepare the barbecue for indirect cooking over medium-low heat (170° to 180°C). If using a Weber Q barbecue, set up your barbecue with a convection tray and a trivet.

Place the butter and sugar in a medium bowl and beat until pale and creamy. Stir in the flour and mix until soft a dough forms. Press the dough into the bottom of a Weber Ware Frying Pan or a shallow baking dish.

Bake the base over indirect medium-low heat, with the lid closed, until lightly browned, about 10 minutes.

While the base is baking, mix the condensed milk, coconut, pistachios, cranberries, and cherries in a medium bowl. Once the base is cooked, gently pour and spread the condensed milk mixture over the base. Close the lid and continue to cook the slice for a further 10 minutes.

After 10 minutes, carefully push the marshmallows into the slice. Continue to cook the slice for a further 5 minutes.

Remove the slice from the barbecue and set aside to cool.

Melt the baking chocolate in a microwave oven. Spread the melted chocolate over the slice. Leave the slice to set overnight.

Once the slice has set, cut into squares and store in the fridge.

Place the egg whites in the bowl of a stand mixer and beat on high until stiff peaks form. Gradually add the caster sugar, 1 tablespoon at a time, beating for 30 seconds in between.

Once all of the sugar has been added, beat for a further 6 to 8 minutes or until the egg whites have become glossy and thick.

Preheat your barbecue for low and slow cooking (please refer to your handbook for further instructions).

Add the white vinegar and vanilla to the egg whites and beat until combined.

Line a baking tray with baking paper. Using a teaspoon drag three lines of the caramel into a piping bag fitted with an open star piping nozzle. Fill the piping bag with the meringue, and pipe 5cm rounds onto the baking paper, allowing room to spread. Sprinkle the meringues with the sea salt.

Once the barbecue is preheated, make adjustments to the burner control(s) if required (please refer to your handbook for further instructions). Place the tray of salted caramel meringues on the barbecue and low and slow bake for 35 to 40 minutes or until crisp to the touch. You may need to make small adjustments to the far right burner to try and achieve a slightly higher temperature between 130° to 140°C.

Once cooked, turn the barbecue off and allow the meringues to cool in the barbecue for at least 30 minutes.