In a medium bowl whisk together all the relish ingredients except the cucumber. Add the cucumber, stir well, and allow to stand at room temperature for at least 15 minutes.

Prepare the barbecue for direct cooking over high heat (230° to 290°C).

Lightly brush or spray the salmon steaks all over with oil. Season with pepper to taste. Barbecue the salmon over direct high heat, with the lid closed, until opaque throughout, 4 to 5 minutes on each side.

Serve the salmon with the relish spooned over the top.

In a small saucepan over medium-high heat on the stove top, warm the oil, and then add the garlic and ginger; cook until fragrant, about 1 minute, stirring frequently. Add ½ cup water, followed by the peanut butter, soy sauce, pepper, and hot sauce. Whisk until smooth. When the sauce comes to a simmer, remove it from the heat. Just before serving, reheat the sauce over medium heat and add the lime juice and 2 to 3 tablespoons of water, whisking vigorously to achieve a smooth consistency.

Prepare the barbecue for direct cooking over high heat (250°C to 290°C).

Lightly brush or spray the prawns with oil. Season with the chilli powder, curry powder, salt, and pepper. Thread the prawns onto skewers, either 1 per skewer for hors d’oeuvres or 4 per skewer for a main course.

Brush the cooking grill clean. Grill the prawns over direct high heat, with the lid closed, for 1 to 2 minutes on each side or until opaque. Remove from the grill and serve with the peanut dipping sauce.

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.

Tuck the wings behind the chicken’s back. Lightly coat the chicken with olive oil and season all over with salt and pepper.

Roast the chicken over indirect medium heat for 1 hour and 15 minutes, with the lid closed, or until the internal temperature has reached 71°C-ensuring the tip of the probe is in the deep centre of the chicken breast, but not touching the cavity. The internal temperature will continue to rise 3°C to 6°C while resting (final doneness temperature for chicken is 74°C).

Once the chicken has cooked, leave to rest for 15 minutes before carving.

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.

Lay the snapper on a double layer of good quality aluminum foil. Make sure there is enough foil all around the edges to fold to create a parcel later.

Stuff the cavity with the lemon slices and sprigs of oregano and thyme. Then splash some white wine all over the fish, and season generously with salt and pepper. Wrap the aluminium foil around the fish, making sure the parcel is completely sealed.

Roast the snapper over indirect medium heat, with the lid closed, for 30 to 45 minutes until cooked to your liking or until the internal temperature has reached 54°C. The internal temperature will continue to rise 3°C to 6°C while resting (final doneness temperature for whole fish is 57°C).

Preheat the barbecue for indirect cooking. While the barbecue is preheating, prepare the tartlets.

Cut each sheet of puff pastry into four equal squares. Place the puff pastry on a baking tray lined with baking paper. Make sure a gap is left between each tart for even cooking.

Fold over the edges of each piece of pastry to make a 1-centimeter border. In the centre of the pastry, place a heaping tablespoon of berries. On top of the berries dot small amounts of butter, and then sprinkle with brown sugar, mixed spice, and flaked almonds.

Once the barbecue is preheated, turn the outside burners to medium and the centre burner off. Place the baking tray in the centre of the barbecue and bake the tarts over indirect medium heat, with the lid closed, until the pastry is golden brown and the berries are bubbling, 25 to 30 minutes. Remove from the barbecue and serve with ice cream.

Peel the cucumbers. Use a vegetable peeler to slice strips of cucumber from one end to the other. Discard the centre seeds. Place the cucumber in a colander and allow to drain for around 30 minutes.

Toss the cucumber with the chopped coriander, shallots, and chilli, and set aside until ready to serve.

Prepare the barbecue for direct cooking over medium- high heat (210° to 240°C) with a hotplate or Weber Ware Frying Pan.

Lightly brush the salmon fillets all over with olive oil. Season with salt. Place the salmon on the pre-heated hotplate or frying pan and cook over direct medium-high heat, skin side down, for 4 minutes. Turn the fillets and cook for another 2 or 3 minutes. Remove from the barbecue.

In a bowl dissolve the brown sugar in the lime juice and fish sauce, and then whisk in the vinegar. Season with pepper and whisk in the peanut oil. Mix well and then pour over the salad. Serve with the salmon.

Prepare the barbecue for indirect cooking over medium-high heat (220°C to 260°C) with a Weber Pizza Stone. If you are using a Weber Q barbecue, set up your barbecue with a convection tray, trivet and the pizza stone. Preheat the pizza stone for 20 minutes, or as directed by your pizza stone instructions.

Prepare your pizza on a Weber Easy-Serve Pizza Tray. Spread the pizza sauce evenly over the pizza base. Place a small amount of cheese on top. Cover with a mix of ham, pepperoni, and salami, and finish with the remaining cheese over the top.

Place the pizza tray (with pizza) onto the stone and roast over indirect medium-high heat for 15 minutes, or until the cheese has turned golden and the base is crispy.

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 and 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. Rub a little olive oil all over the pork. Season and rub salt all over, especially giving the rind a good coating of salt.

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 the remaining cooking time, 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).

Once the pork has cooked, leave to rest for 15 minutes before carving.

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

2. 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.

3. 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 80mm thick, therefore the cooking time was 80 minutes. Alternatively use an internal meat thermometer.

4. 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.

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

While the barbecue is preheating, mix the sour cream, mayonnaise, and coriander in a bowl, and season with salt and pepper. Rub the corn with olive oil, salt, and pepper.

Barbecue the corn over direct medium heat, with the lid closed, until browned in spots and tender, 10 to 15 minutes, turning occasionally. Remove from the barbecue.

While the corn is still hot, coat with the coriander cream sauce on all sides. Squeeze fresh lime juice on the corn and sprinkle with the Parmesan cheese.

Just before serving, finish with a light dusting of paprika and cayenne pepper.

Prepare the barbecue for indirect cooking over medium-low heat (170°C to 190°C). If using a Weber Q® barbecue, set up your barbecue with a convection tray and a trivet.

In a large bowl, combine the flour, baking powder and salt. Add the 100g butter and rub the butter into the flour with your fingertips, until the mixture resembles fine breadcrumbs. Alternatively use a food processor.

Make a well in the centre of the flour mixture and add the beer. Using your hands, combine the mixture until it has mostly formed into a dough. Add the cheese and bacon and continue to combine with your hands until the cheese and bacon is just mixed through. Form the dough into a ball and place onto a lined baking tray. Flatten the dough out into a circle, approximately 3cm thick. Using a sharp knife, score the top of the dough. Using a pastry brush, brush the melted butter on top of the dough.

Bake the bread over indirect medium-low heat, with the lid closed, until the top is golden, and the bread sounds hollow when tapped on the bottom, about 50 minutes.

Leave the bread to cool for 5 minutes before cutting. Serve with butter.

To speed up the preparation time, you can make the dough in a food processor.

Don’t overwork the dough, as it may result in a tough dough.

You can use a meat thermometer to judge when the bread is cooked. When the bread reaches an internal temperature of 90°C it is ready.