Place the dates and bicarbonate of soda in a heatproof bowl and add the boiling water. Let stand for 20 minutes or until softened.

Set up your Q for indirect cooking with the trivet and convection tray in place. Preheat on high for 10 minutes.

Beat the butter, sugar, and vanilla, with an electric mixer, until pale and creamy. Add the eggs, one at a time, and beat well after each one. Using a large spoon, stir in the flour and date mixture. Mix thoroughly.

Once the Q is preheated, turn to the roast setting. Pour the pudding into the casserole dish and place on the trivet. Cook for 35 to 40 minutes or until a skewer comes out clean when inserted into the centre of the pudding.

Remove the casserole dish from the Q and turn out the pudding onto a wire rack.

Return the casserole dish to the Q and preheat for 2 to 3 minutes. Add the brown sugar, cream, and butter to the casserole dish and cook, stirring, until the sugar and butter have dissolved. Once the sauce has begun to boil, close the lid and simmer for 3 minutes, lifting the lid to stir every minute.

Remove the sauce from the Q, pour into a jug and serve with slices of the warm sticky date pudding.

Combine all of the dry brine ingredients. Spread one-third of the brine in the bottom of a large dish. Place the salmon on top of the brine, skin side down. Sprinkle the remaining brine on top of the salmon and gently press the brine to adhere. Cover with plastic wrap and refrigerate for 4 to 6 hours.

Soak your preferred wood chips in water for at least 30 minutes.

Prepare the barbecue for indirect cooking over medium heat (180° to 230°C) with smoker box(es) if using a gas barbecue. Drain and add the wood chips to the charcoal or to the smoker box of a gas barbecue, following the manufacturer’s instructions.

Rinse the salmon under cold water and pat dry with paper towels. Drizzle the oil over both sides of the salmon and place onto a large sheet of baking paper.

Once the barbecue has preheated and when smoke appears, add the salmon to the barbecue, and roast over indirect medium heat, with the lid closed, until firm and slightly pink all the way to the centre, about 30 minutes.

Remove the salmon from the barbecue and allow to cool to room temperature. Refrigerate until required.

Combine all of the lemon caper sour cream ingredients in a bowl. Season to taste.

Cut the baguettes into thin slices. Spray both sides of the bread with the olive oil spray.

Prepare the barbecue for direct cooking over medium heat (180°C to 230°C). Place the baguette slices onto the barbecue and grill for 1 minute per side.

Spread the lemon caper sour cream onto the baguette slices, top with the salmon, and finish with a sprinkle of chives.

In a large bowl combine the onion, garlic, sausage mince, bacon, bread crumbs, tomato paste, vegemite, and 2 eggs.

Prepare the barbecue for indirect cooking over medium heat (180° to 230°C). If using a Weber Q barbecue, set up your barbecue with a convection tray and a trivet.

Cut a sheet of pastry in half. Shape the mixture into sausages and place in the middle of each half of pastry. Using a pastry brush, brush the edges with egg. Roll up the pastry to enclose the mixture. Cut each roll into six equal portions.

Place the sausage rolls onto lined baking trays. Using a pastry brush, brush the lightly beaten egg on the sausage rolls and finish with a sprinkle of sesame seeds. Repeat with remaining pastry and mince mixture.

Cook the sausage rolls over indirect medium heat, with the lid closed, for 30 to 40 minutes, or until the pastry is deep golden.

Serve the sausage rolls with tomato sauce.

Combine all the marinade ingredients together in a bowl. Pour 3 tablespoons of the marinade into a small bowl for a serving sauce.

To secure the legs and wings in place, tie the duck with cooking string. This will create an even shape for cooking.

Place the duck in a dish, coat with three-fourths of the remaining marinade, and reserve the remaining one-fourth marinade to baste the duck. Cover with plastic wrap and refrigerate for at least 30 minutes or up to 2 hours.

Prepare the barbecue for indirect cooking over medium heat (180° to 230°C) with a rotisserie. If using a Weber Q barbecue, set up your barbecue with a convection tray and a trivet. Follow your rotisserie user’s guide for specific set up instructions.

Slide one rotisserie fork onto the rotisserie rod. Slide the duck onto the rotisserie rod and secure with the second fork. Centre the duck on the rotisserie rod and tighten the forks.

Once the barbecue is preheated, set the duck and rotisserie rod in place. Turn on the rotisserie motor and ensure it is smoothly rotating.

Roast the duck over indirect medium heat, with the lid closed, until cooked through, 1 to 1¼ hours. Baste the duck two times with the reserved marinade. The final internal temperature for duck is 74°C, keep in mind the temperature will continue to rise 3° to 6°C while resting. Wearing heatproof gloves, remove the duck from the barbecue and allow to rest for 10 minutes.

Once the duck has rested, carve into thin slices. Assemble the steamed bao buns with the sliced duck, cucumbers, coriander, bean shoots, chillies, spring onions, Sriracha, and finish with a drizzle of the reserved sauce.

Place the butter and dark chocolate in a microwave-safe bowl. Microwave on medium heat until completely melted and smooth, about 2 minutes, stirring as required.

Lightly grease six 175ml ramekins or dariole moulds. Sprinkle the moulds with the cocoa powder and rotate the dishes to evenly coat the sides with the cocoa.

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

Using an electric mixer beat together the eggs and sugar until pale and fluffy, about 3 minutes. Slowly add the melted chocolate mixture. Sift in the flour and continue beating until combined.

Pour the chocolate mixture into the moulds, filling each mould to three-quarters full. Place a Cadbury Crème Egg® into each mould. Top with another teaspoonful of the chocolate mixture, or until the egg is completely covered.

Bake the fondants over indirect medium-low heat, with the lid closed, until a crust is formed on the tops and they are starting to come away from the sides, 20 to 24 minutes. Remove the fondants from the barbecue and leave to rest for 2 minutes.

Slide a butter knife around the inside of the moulds to loosen the fondant. Turn out onto a plate and serve with whipped cream.

Prepare the barbecue for indirect cooking over medium heat (180° to 230°C). If using a Weber Q barbecue, set up your barbecue with a convection tray and a trivet.

Using scissors, trim the pectoral fins off the fish (optional). Cut three or four diagonal slashes along each side of the snapper, approximately 1cm deep and 2.5cm apart.

In a bowl combine the soy sauce, lemongrass, chillies, ginger, coriander, and lime juice. Reserve any fresh ingredient offcuts for the cavity of the fish.

Lay the fish on three layers of alfoil. Fold up the sides of the alfoil to create a “boat” for the snapper.

Rub the herb mixture onto both sides of the fish and into the incisions and place the remaining into the cavity along with any of the fresh ingredient offcuts. Lay the lime slices over the fish.

Roast the snapper over indirect medium heat, with the lid closed, until cooked through, 25 to 35 minutes.

Whilst the fish is cooking, make the coconut rice. Thoroughly rinse and drain the rice. Place the rice, water, coconut cream, and ginger into a large Weber Ware Casserole Dish (with the lid on and the vent open) and bring to the boil over direct high heat, stirring as required. Reduce the heat to a simmer and gently simmer for 15 to 20 minutes. Once cooked, remove the rice from the heat and leave to stand with the lid on for 5 minutes. Stir through the lime zest.

Serve the Vietnamese snapper with the coconut rice.

In a medium bowl combine all of the marinade/dressing ingredients. Pour half of the mixture into a small serving dish and reserve to dress the oysters. Add the olive oil to the remaining mixture in the medium bowl to make the marinade. Add the prawns to the medium bowl and marinate for 30 minutes.

If using wooden skewers for the prawns, soak them in water for at least 30 minutes.

Prepare the barbecue for direct and indirect cooking over medium heat (190° to 230°C).

Thread the prawns onto the skewers.

Place the crabs over direct medium-high heat and barbecue for 3 to 4 minutes on each side. Add the prawn skewers to the barbecue and cook over direct medium heat for 2 minutes on each side. Add the oyster to the barbecue and cook over indirect medium heat for 4 minutes.

Remove all the seafood from the barbecue and place on a platter. Spoon the reserved dressing over the oysters.

Soak your choice of wood chips in water for at least 30 minutes (we used apple wood chips).

Prepare the barbecue for indirect cooking over medium heat (180°C to 230°C). If using a Weber Q or Family Q barbecue, set up your barbecue with a convection tray, trivet, and smoker boxes. If using a premium gas barbecue, set up your barbecue with a universal smoker box.

To prepare the trout, make several crossways incisions into the flesh on both sides of each trout. Finely chop half of the dill and half of the parsley, reserve the remaining for the cavity. Finely chop the capers and garlic, combine with the herbs into a bowl. Add the olive oil, the juiced lemon, and season with salt and pepper.

Spread the herb mix over both sides of each trout. Stuff the cavities with the reserved parsley, dill, and lemon slices.

Drain and add the wood chips to the charcoal or to the smoker box of a gas barbecue, following the manufacturer’s instructions. When smoke appears, add both fish to the barbecue and roast over indirect medium heat for 30 to 35 minutes, or until just cooked through.

Garnish with the micro herbs and serve.

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

Wash the cauliflower. Remove any unwanted leaves and, if needed, cut the base of the stalk to create a flat surface.

In a bowl mix together the butter, crushed garlic, salt, pepper, Parmesan, rosemary, and thyme. Spread the butter mixture over the cauliflower. Sprinkle the dukkah evenly over the cauliflower.

Roast the cauliflower over indirect medium heat, with the lid closed, for 1 to 1½ hours. If the cauliflower starts to darken, cover with aluminium foil until cooked through to your liking.

Make the dough by mixing the yeast, sugar and water in a jug. Set the mixture aside for 5 minutes, or until it starts to become frothy. Place the flour, semolina and salt in a large bowl, add the yeast mixture, along with the oil. Using your hands, mix together until a dough starts to form. Remove from the bowl and knead on a floured surface for 5 minutes, or until smooth. Place the dough in a floured bowl and cover with plastic wrap. Rest in a warm spot, and leave until the dough has doubled in size, approximately 60 minutes.

Make the sauce by placing all the ingredients in a saucepan, and cook over a low heat for 10 minutes, stirring occasionally. Once the sauce has cooked, remove from the heat and leave to cool

Once the dough has risen divide the mixture into two equal portions. Roll the dough out on a floured surface to the size of the pizza stone. Place the pizza base on a piece of baking paper that has been generously dusted with fine semolina, this will help to slide the pizza off of the paper. Spread the sauce over the pizza and top with mozzarella and cherry tomatoes.

Set up your charcoal barbecue for indirect cooking over high heat (250°C to 290°C) with 24 Weber Barbecue Briquettes in each charcoal basket. Light the briquettes. Once lit, separate the baskets and set the cooking grill in place. Put the Pizza stone in the centre of the cooking grill and preheat the stone for 15 to 20 minutes, or until the barbecue reaches high heat (250°C to 290°C).

If desired, add a wood chunk to the fire. Slide the prepared pizza (on baking paper) onto a board to transfer it to the barbecue. Carefully slide the pizza off of the baking paper, onto the stone. Bake each pizza over indirect high heat for 10 to 15 minutes or until the base is crispy and the cheese is golden. Serve the pizzas topped with fresh basil leaves.