In a bowl or large ziplock bag, combine the chicken breasts, along with the marinade ingredients. Refrigerate for up to 2 hours.

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

Lightly coat the prepared vegetables with olive oil, then season with salt and pepper.

Brush the cooking grills clean with a wire brush. Grill the chicken breasts over direct medium heat for 16 minutes, flipping halfway through the cooking time (see tip for chicken doneness information). While the chicken is cooking, grill the vegetables. Grill the pumpkin and capsicum for 10 minutes, flipping halfway through the cooking time. Grill the onion, zucchini and cherry tomatoes for 8 minutes, flipping halfway through the cooking time. Grill the lemon halves cut side down only for 2 minutes until caramelised.

Arrange the mixed vegetables and chicken breasts onto a platter. Scatter the chopped herbs and crumbled feta over the vegetables. Drizzle the lemon over the chicken and vegetables then serve.

To check that the chicken is cooked through, we recommend using a meat thermometer. Once it reaches an internal temperature of 71°C in the centre of the thickest part, remove the chicken from the barbecue and leave to rest for at least 5 minutes, the internal temperature will continue to rise past 74°C which is the safe doneness temperature for chicken.

Preheat smoker for indirect cooking over low heat (135C / 275F)

Trim lamb of any excess hard fats

Using a brush, paint lamb with

Liberally coat the lamb with the Fire and Thyme lamb rub

Once smoker is up to temperature, place lamb on cooking grill in the indirect smoking zone, and close the lid.
– The lamb will take around 9 hours to cook through to an internal pulling temperature of 93C.
– Every 45-60 minutes, lightly spray the lamb with water, being careful not to disturb the coating.
– If you are short on time, after 5 hours, wrap the lamb tightly in tin foil and continuing cooking, this will reduce the cook time by 2-3 hours.

Remove the lamb and cover in tin foil.(if you have not done so already) and rest for 30-60 minutes.

After resting, pull the meat apart using either your hands (with gloves) or if preferred forks/ bear claws.

Place feta, cream cheese, yogurt/sour cream in to food processor, mixer, bullet, thermomix or similar, and blitz until well combined.

Add oil and lemon and juice, and blitz at short intervals until well combined, thick and creamy.

Season to taste with salt and pepper.

Toast Lebanese bread on the grill, turning regularly until warm, lightly browned and slightly crisply.

Spread toasted bread with a generous layer of creamy whipped feta, and pile with pulled lamb.

Scatter with sweet pomegranate seeds and scatter with fresh, chopped mint.

Fold, and enjoy!

To prepare the pineapple, cut the top and bottom off the pineapple. Cut the skin off the sides, close to the edges so you aren’t removing too much flesh. The eyes of the pineapple will now be exposed. You can see that they line up in a diagonal pattern wrapping around the pineapple. Using a large sharp knife, cut ‘v’ shaped grooves along these line of eyes, just deep enough to remove them. In a large zip lock bag, combine the spiced rum, brown sugar and cinnamon. Add the pineapple, press the air out of the bag and seal. Rotate the bag to coat the pineapple. For best results, place the pineapple in the fridge to marinate for 2 hours (up to 24 hours) rotating the pineapple occasionally.

Prepare the barbecue for indirect cooking over medium heat (190°C-230°C) with a rotisserie. On a premium gas barbecue, remove the cooking grills. Follow your rotisserie user’s guide for specific set up instructions.

Remove the pineapple from the bag, reserve the marinade. Slide one rotisserie fork onto the rotisserie rod, with the tines facing inwards. Slide the pineapple onto the rotisserie rod, as close to the centre of the pineapple as possible and gently push the pineapple onto the fork tines until they are deep inside. Add the other fork onto the rod, with the tines facing inward, Push the fork firmly into the pineapple. Centre the pineapple on the rod and tighten the forks.

Once the barbecue has preheated, set the rotisserie rod in place. Turn on the rotisserie motor and ensure it is smoothly rotating. Roast the pineapple over indirect medium heat, with the lid closed, for 1.5 to 2 hours, basting every 20 to 30 minutes with the rum marinade. Cook the pineapple until it has turned golden in colour and is tender when a skewer is inserted deep into the pineapple. During the last 60 minutes of the cooking time, place a drip pan underneath the pineapple to catch any drippings. These will caramelise and create a syrup to serve with the pineapple.

Once cooked, using heat proof gloves, remove the pineapple from the barbecue and leave to cool slightly. Loosen the forks and slide the pineapple off the spit and onto a board.

Slice the pineapple and serve with lime zest, toasted shredded coconut, coconut ice cream and drizzle with the caramelised syrup from the drip pan

Prepare the barbecue for indirect cooking over medium-high heat (200°C-260°C).

In a large bowl, lightly coat the wings with olive oil and season generously with 5 teaspoons of the seasoning.

Roast the chicken wings over indirect medium-high heat, with the lid closed, for 35 minutes or until deep golden.

Remove the chicken wings from the barbecue and serve.

Prepare your barbecue with a Weber Ware Frying Pan for direct cooking over medium-high heat (200°C to 260°C).

Once the barbecue has preheated, add 1 tablespoon of olive oil and the onion. Close the lid and sauté over direct medium-high heat for 3 minutes, or until softened. Add the garlic and continue to cook for a further minute.

Add the remaining olive oil, potatoes and season. Squash the potatoes slightly with a silicone spatula. Cook over direct medium-high heat for 15 minutes, turning and squashing the potato as needed.

Once the potato has started to golden and turn crispy, add the thyme sprigs. Keep cooking for a further 5 minutes, or until the potatoes are cooked to your liking.

Serve immediately.

Prepare the charcoal barbecue for indirect cooking over very low heat (110°C-130°C) with your desired smoking wood chunks.

Coat the lamb shoulder with 2 tablespoons of the lamb shoulder rub.

Brush the cooking grills clean. Place the lamb in the indirect cooking zone. Roast the lamb over indirect very low heat, with the lid closed, for 4 ½ hours. Spritz the lamb with the beef stock in a spray bottle, every hour.

After 4 ½ hours, or until well coloured, place the lamb on several sheets of aluminium foil and generously spritz. Tightly wrap the lamb in foil. Insert a Weber meat probe into the thickest part of the meat, avoiding touching the bone. Cook for a further 2 hours over indirect very low heat or until the internal temperature reaches 93°C.

Leave the lamb to rest in the foil for at least 30 minutes before serving.

Shred the lamb with two forks and serve.

Prepare the barbecue for direct cooking over medium-high heat (210°C-250°C).

In a medium bowl, combine the lamb mince, the finely diced half of a red onion, garlic, Worcestershire sauce, 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 2cm. Using your thumb, make an indentation into the centre of the patty. This helps to keep the patties a consistent thickness when cooking.

Brush the cooking grills clean with a wire brush. Grill the patties over direct medium-high heat, with the lid closed, for 5 minutes on each side, or until cooked through. In the last 2 minutes of the cooking time add the crumbled goat’s cheese on top of each patty. Once cooked to your liking, remove the patties from the cooking grill. Toast the buns, cut side down over direct medium-high heat for one minute.

Assemble the burgers with the lamb patty, rocket, red onion and beetroot relish.

Prepare your barbecue with a Weber Ware Frying Pan for direct cooking over medium-high heat (200°C to 260°C).

Once the barbecue has preheated, add 1 tablespoon of olive oil and the onion. Close the lid and sauté over direct medium-high heat for 3 minutes, or until softened. Add the garlic and continue to cook for a further minute.

Add the remaining olive oil, potatoes and season. Squash the potatoes slightly with a silicone spatula. Cook over direct medium-high heat for 15 minutes, turning and squashing the potato as needed.

Once the potato has started to golden and turn crispy, add the thyme sprigs. Keep cooking for a further 5 minutes, or until the potatoes are cooked to your liking.

Serve immediately.

Using a sharp knife, slice the steaks into 2 to 3mm slices. It is easier to do this if you put the steaks into the freezer for 30 minutes before slicing.

Prepare the barbecue for direct cooking over high heat (250°C-290°C) with a hotplate. Preheat the hotplate for 10 minutes.

Add the brown onion to a small bowl. Add 2 teaspoons of the olive oil.

Once the barbecue has preheated, add the onion to the hotplate and cook over direct high heat, for 2 minutes, or until just caramelised. Using a metal spatula, remove the onion from the barbecue.

Lightly coat the slices of steak with the remaining olive oil, then season with the salt and pepper. Add the steak to the hotplate and cook for 3 minutes, over direct high heat until just browned. Keeping the lid closed as much as possible.

Arrange the steak into 4 piles on the hotplate. Divide the onion between each mound. Add a slice of provolone cheese on top of each one. Close the lid for 1 minute, for the cheese to melt. Meanwhile, toast the buns cut side down on the cooking grill for one minute. Scoop a pile of meat and cheese into the toasted buns. Serve with Kewpie and your choice of additional toppings.

Using an electric mixer, beat the egg whites over a medium speed for 3 minutes, or until soft peaks form. While still beating, gradually add the caster sugar, one tablespoonful at a time. Once the sugar has all been added, add the vinegar, vanilla and cornflour and beat for a further 30 seconds to combine.

Prepare the barbecue for indirect cooking over medium-low heat (150°C-180°C).

Add 3 tablespoons of the grated chocolate to the meringue and fold through. Line a 23x 33cm slice tray or swiss roll tin with baking paper. Spread the meringue into the tin in an even layer. Crush 4 sponge biscuits into a fine crumb (this can be done in a sandwich bag), sprinkle the crumb over the meringue.

Bake the meringue over indirect medium-low heat, with the lid closed, for 15 to 20 minutes, or until the top of the pavlova has just set and started to turn light golden.

While the pavlova is baking, clean the meringue bowl and beaters. Add the mascarpone whip ingredients. Beat over a medium speed until thickened, refrigerate until required.

Once the pavlova has cooked, remove it from the barbecue and leave the meringue to cool for 10 minutes.

In a dish combine the coffee and Kahlua. Line a chopping board with baking paper. Turn the pavlova, biscuit side down, onto a fresh sheet of baking paper (use the board if needed to invert the pavlova on top of it). Peel off the old baking paper from the cooked pavlova. Evenly spread 2/3 of the mascarpone whip over the pavlova. Using two forks, dip the sponge finger biscuits into the coffee mix for a couple seconds, let excess drip away. With the pavlova laying horizontally to you, lay a row of 3 biscuits horizontally along the top of the pavlova, continue with a further 4 rows, leaving a small 5mm gap in between the rows and leave a row ‘missing’ at the bottom. Reserve any coffee mix to decorate the pavlova. Spread the remaining 1/3 of the mascarpone whip on top of the coffee-soaked biscuits. Roll the pavlova, top long edge down, use the baking paper to help tightly roll the pavlova. Place onto the serving platter, keeping the baking paper tightly wrapped around the roll. Refrigerate for 1 hour to set and up to 24 hours.

Garnish with extra whipped cream, chocolate shavings and any spare coffee liquid. Slice and serve.