Sprinkle the eggplant with the ½ tablespoon fine sea salt and place in a bowl. Set aside for 10 minutes. Preheat the barbecue for direct cooking.

Rinse the eggplant well to remove all the salt. Dry the eggplant thoroughly. Put the eggplant, zucchini, and capsicum in a large bowl, mix with 1 tablespoon olive oil, and season salt and pepper. Once the barbecue is preheated, turn all burners to medium.

Place the vegetables directly on the grill leaving a small gap between each piece. Close the lid and cook the vegetables for 3 to 5 minutes per side. Remove from the grill.

To assemble each stack, lay a piece of eggplant on a plate. Crumble some of the goat cheese on top of the eggplant. Lay a couple of slices of zucchini on top. Crumble some more goat cheese on top of the zucchini. Lay a slice of the capsicum over it. Repeat this process to create the stacks.

In a small bowl whisk 1 tablespoon olive oil with the lemon juice and season with salt and pepper. Add the rocket leaves and toss. Drizzle with balsamic glaze and sprinkle with the toasted pine nuts.

In a large bowl mix the beef mince, one of the eggs, the bread crumbs, parsley, onion, garlic, salt, and pepper. Divide the mixture into four equal portions. Roll each portion into a ball and then flatten with the palm of your hand to a thickness of about 1cm.

Using your thumb, make an indentation into the centre of the patty. This helps to keep the patties a consistent thickness when cooking. Once the patties have been made, set them aside on a plate and refrigerate for 30 minutes.

Prepare the barbecue for direct cooking over medium heat (180°C to 230°C) with a hotplate or Weber Ware Frying Pan.

Place the patties directly on the cooking grill and cook over direct medium heat, with the lid closed, for 3 to 4 minutes. Open the lid and turn the patties. Once the patties are turned, melt a little butter on the hotplate (or frying pan) and crack the remaining four eggs onto it. Season the eggs with salt and pepper. Once the eggs are cooking, place the bacon rashers directly on the cooking grill. Close the lid and continue to cook for a further 3 to 4 minutes, turning the bacon after 2 minutes.

When the patties are cooked, remove from the grill and set aside to rest. While the patties are resting, place the burger buns on the grill, cut side down and cook for 1 minute.

Remove the buns from the grill and assemble the burgers with a patty, a rasher of bacon, lettuce, a fried egg, and your favourite burger sauce.

To make the chilli sauce; combine all the sauce ingredients in a saucepan. Simmer over high heat for approximately 10 minutes, or until the liquid has reduced by half. Set aside until required.

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

Using a mortar and pestle, separately crush the Sichuan and black peppercorns, and then add to a small bowl. Add the remaining seasoning ingredients to the small bowl, stir to combine.

To prepare the squid; cut each squid hood in half lengthways. Score the inside of the flesh in a cross-hatch pattern. Cut the squid into 1.5cm strips. Pat dry with paper towel and add to a large bowl. Add the olive oil to the squid and toss to coat. Then coat the squid with the seasoning, adding the seasoning gradually while tossing, to evenly coat the squid.

Once the barbecue has preheated, brush the cooking grills clean. Place the squid onto the cooking grill, ensuring the pieces are not overlapping. Grill the squid over direct high heat for 1 minute, or until golden. Flip the squid over and grill for a further 30 seconds, or until cooked through.

Serve the squid immediately with the chilli sauce and lime wedges.

Sichuan peppercorns can be found at large supermarkets or Asian grocers.

If you like peppery heat, add an extra ½ teaspoon of Sichuan and ½ teaspoon of black peppercorns.

It is important that your cooking grill is preheated, hot and cleaned for best results.

If the squid has turned golden but is sticking a little, use a metal spatula to ease it off the cooking grill.

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

Using a sharp knife, cut 10 to 12 small slits into the flesh of the lamb. Push a piece of garlic and a small sprig of rosemary into each slit.

Squeeze the lemon juice all over the lamb. Season with salt and pepper.

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 90mm thick, cook for 90 minutes.

Roast the lamb over indirect medium heat for 1 ¼ to 1 ½ hours, with the lid closed, or until cooked to your liking.

Once the lamb has cooked, remove from the barbecue and leave to rest for 15 minutes before carving.

Rare: 49°C

Medium Rare: 54°C

Medium: 60°C

Medium Well: 66°C

Well Done: 68°C

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

Remove the neck and giblets from the cavity of the turkey (if desired, save to make gravy). Dry the skin of the turkey with paper towels. Rub the skin with the olive oil and season with the salt and pepper.

To calculate the cooking time for turkey, allow for 20 minutes, plus an additional 20 minutes per kilogram. For example, for a 5kg turkey, allow 20 minutes plus 5 x 20 minutes for a total of 120 minutes.

Roast the turkey over indirect medium heat, with the lid closed, for the required cooking time or until the internal temperature has reached 71°C. The internal temperature will continue to rise 3° to 6°C while resting (final doneness temperature for turkey is 74°C).

Once the turkey has cooked, cover with aluminium foil and leave to rest for 20 to 30 minutes before carving.

The maximum sizes for the Weber Q Range: Weber Baby Q 1000: turkey roll only, Weber Baby Q1200: 3kg, Weber Q2000: 3kg, Weber Q2200: 4kg, Weber Family Q3100: 4.5kg, Weber Family Q3200: 6kg.

Prepare the barbecue for direct cooking over high heat (250°C to 290°C). For best results, have an indirect cooking zone set up on one area of your cooking grill for Step 6.

Lightly coat the steaks with olive oil and generously season with salt and pepper.

Brush the cooking grills clean. Open the lid and place the steaks on the cooking grill over direct high heat. Using the back of your tongs, gently press down on the steaks to ensure good contact with the grill. Close the lid and cook for 90 seconds.

Open the lid and rotate the steaks 90 degrees. Again, using the back of your tongs, gently press down on the steaks. Close the lid and cook for a further 90 seconds. Open the lid and turn the steaks over. Again, using the back of your tongs, gently press down on the steaks. Close the lid and cook for a further 90 seconds.

Open the lid and rotate the steaks 90 degrees. Again, using the back of your tongs, gently press down on the steaks. Close the lid and cook for a further 90 seconds. The steaks are now seared.

Move the steaks to an indirect area of the cooking grill to finish roasting through over indirect medium heat (190°C to 230°C), adjusting the temperature of your barbecue if needed. Roast the steaks over indirect medium heat for 10 minutes or until they are cooked to your liking. (If using a Weber Q barbecue, add a convection tray and trivet to the barbecue to create indirect heat)

Once the steaks have cooked, remove from the barbecue and leave to rest for 5 minutes before slicing.

Rare: 49°C

Medium Rare: 54°C

Medium: 60°C

Medium Well: 66°C

Well Done: 68°C

Lightly coat the steaks with olive oil, salt and pepper.

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

Brush the cooking grills clean. Grill the steaks over direct high heat, with the lid closed, for 2 to 5 minutes per side, depending on how well done you would like the steak cooked (see timing guide).

Once the steaks have cooked, remove from the barbecue and leave to rest for 5 minutes before slicing.

(These times are intended as a guide only. Timing will vary depending on the thickness of the steak.)

Rare- 2 minutes per side

Medium Rare- 3 minutes per side

Medium- 4 minutes per side

Well Done- 5 minutes per side

Prepare the barbecue for direct cooking over medium-high heat (200-260°C) with a Wok. Fill the wok with 1 litre of water and place the wok lid on. Preheat the barbecue and wok for 10 minutes, or until the water is boiling.

While the barbecue is preheating, in a medium dish, combine 1 tablespoon of the sesame oil, light soy sauce and fish fillets, toss to coat the fillets evenly. Arrange 4 rows of lemon slices in the steamer basket to sit the fillets on. Place the fish fillets on top of the lemon slices, leaving a gap between each fillet for the steam. Sprinkle the ginger, red chilli and spring onion on top of the fillets. In a separate medium dish, toss together the Chinese broccoli and remaining ½ tablespoon of sesame oil.

Using heatproof gloves, remove the lid from the wok and sit the steamer basket inside, replace the lid and steam the fish fillets over medium-high heat for 8 to 10 minutes, or until the flesh is opaque in the centre but still moist; keeping the barbecue lid closed. Once cooked, remove the basket from the barbecue.

While the fish is cooking, place the broccoli directly onto the cooking grill, around the wok and grill over direct medium-high heat for 4 minutes, turning halfway through the cooking time. Add the lemon halves (for the dressing) to the barbecue, cut side down on the cooking grill and grill over direct medium-high heat for 3 minutes, or until caramelised.

To complete the dressing, squeeze the juice of the caramelised lemon into a small bowl and combine with the Kecap Manis and chilli garlic sauce.

Serve the fish with the grilled broccoli, cooked rice and finish with a drizzle of the dressing.

Preheat the barbecue, with the hotplate in, for direct cooking. Once the barbecue is preheated, turn all the burners to medium. Lightly coat the hotplate with the olive oil.

Lay the potatoes evenly over half of the hotplate. Add the onions to the hotplate and season with salt and pepper.

Once the onions and potatoes are cooking, place the sausages and lamb chops directly on the grill. Close the lid and cook for 4 to 6 minutes, stirring the onions occasionally. Open the lid and turn the potatoes, sausages, and lamb chops. Close the lid and cook for a further 4 to 6 minutes, stirring the onions occasionally.

Remove from the grill and season the lamb chops and potatoes with salt and pepper to taste.

Preheat the barbecue, with the hotplate in, for direct cooking. While the barbecue is preheating, whisk the milk, egg, and vanilla in a jug until just combined.

In a separate bowl mix the flour, bicarbonate of soda, and sugar. Make a well in the centre of the dry mixture and add the milk mixture and melted butter. Whisk until well combined.

Once the barbecue is preheated, turn all burners to medium. Melt a little extra butter on the hotplate to grease. For each pancake, spoon a ladle of the mixture onto the hotplate. Make sure a gap is left between each pancake. Close the lid and cook the pancakes for 1 to 2 minutes. Open the lid and flip the pancakes. Cook for a further minute.