Prepare the barbecue for direct cooking over high heat (250°C-290°C). Preheat the barbecue with a large Weber casserole dish (without the lid).

Brush the cooking grills clean with a wire brush. Add the olive oil, brown onion and chopped chorizo to the pan and cook over direct high heat, with the lid closed, for 2 minutes or until the onion has softened, stirring occasionally.

Add the garlic and Risoni to the casserole dish, continue to cook for a further 2 minutes over direct high heat. Add the wine, tin tomatoes, salt and pepper to the casserole dish. Stir and cover with the casserole dish lid. Cook over direct high heat for 10 minutes, with the lid closed, or until the Risoni has cooked through. While the Risoni is cooking, spread the mussels out onto the cooking grill, and grill over direct high heat for 6 to 8 minutes, or until the shells have opened and the flesh has turned orange. Once the mussels are mostly cooked, add them to the casserole dish and carefully stir to combine the mussels and Risoni. Remove the casserole dish from the barbecue. Place the lemon, cut side down onto the cooking grill and grill for 2 minutes until caramelised.

Garnish the dish with parsley, drizzle the caramelised lemon all over and serve with the toasted Turkish bread.

1 tablespoon extra-virgin olive oil ½ brown onion, finely chopped 1 chorizo, chopped 2 cloves of garlic, finely chopped ½ cup risoni 1x 400g tin finely chopped tomatoes 1 cup white wine 1 teaspoon sea salt ½ teaspoon freshly ground black pepper 700g mussels ½ lemon Flat leaf parsley, chopped, to serve Toasted Turkish bread, to serve

In a bowl combine all the marinade ingredients. Add the pork to the dish and toss to coat the pork in the marinade.

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

While the barbecue is preheating, make the chipotle mayo by combining the chipotle chillies in adobo sauce and mayonnaise in a small bowl.

Brush the cooking grills clean with a wire brush. Grill the pork and pineapple over direct medium-high heat, with the lid closed, for 6 to 8 minutes, turning once halfway through the cooking time, until they have caramelised grill marks and the pork is cooked through. Add the lime halves, cut side down to the cooking grill and grill over direct medium-high heat for 2 minutes. Grill the tortillas over direct heat for 1 minute to warm through.

Leave the pork to rest for 5 minutes before slicing. Slice across the grain into 1cm strips. Roughly chop the grilled pineapple.

Assemble the tacos by topping the tortillas with red cabbage, red onion, coriander, pork and pineapple. Top with a drizzle of caramelised lime and the chipotle mayonnaise.

Various brands of chipotle chillies in adobo sauce are either finely chopped chillies or whole chillies. If the chipotle chillies are whole, finely chop them and combine with the adobo sauce.

prepare the squid, slice the hoods in half lengthways. Score the inside of the hoods and slice crossways into 1.5cm strips. Add the squid to a dish along with the garlic, chopped chilli, chopped basil, fish sauce, black pepper and 2 teaspoons of olive oil. Set aside for 15 minutes to marinate. For best results cover and refrigerate for up to 2 hours.

Prepare the barbecue for direct cooking over high heat (250°C-290°C). Add 3 tablespoons of vegetable oil to a small Q Ware Frying Pan. Place the pan onto the barbecue for 10 minutes while it is preheating.

Add the ½ cup fresh whole Thai basil leaves to the hot oil. Fry the leaves for 2 minutes, or until golden and crispy. Remove the fried basil leaves from the pan with a slotted spoon and leave to drain on a plate lined with paper towel. Remove the frying pan from the grill and leave to cool on a heat proof surface. Place the squid onto the cooking grill in a singular layer, grill over direct high heat, with the lid closed, for 2 minutes, until just slightly golden. Flip the squid and cook for a further 2 minutes, remove from the barbecue. It is best to take the squid off the barbecue slightly early rather than over cooking. Grill the lime, cut side down for 2 minutes to caramelise.

Dish the squid onto a serving platter, top with fresh basil leaves, garnish with chilli and finish with a squeeze of caramelised lime.

The Thai basil can be replaced with sweet basil.

Prepare your pizza bases as per Weber Homemade Pizza Dough Recipe. In a small bowl, add the oyster mushrooms. Lightly coat the mushrooms with olive oil and season with salt and pepper.

Prepare the barbecue for direct cooking over medium-high heat (210°C-250°C) with a large Weber Ware frying pan.

Once the barbecue has preheated add the sausage, garlic and thyme leaves to the pan. Sautee over direct medium-high heat, with the lid closed, for 10 minutes, or until the sausage has cooked, stirring occasionally to break up the sausage. Remove the pan from the barbecue once cooked. While the sausages are cooking, grill the mushrooms on the cooking grill over direct medium-high heat for 4 minutes, turning once halfway through the cooking time. Remove the mushrooms from the barbecue once cooked.

Prepare the barbecue for indirect cooking over medium-high heat (200°C-260°C) with a Weber Pizza Stone. Using heatproof gloves, place the pizza stone into the centre of the barbecue and preheat the stone for 20 minutes, or as directed by your pizza stone instructions.

Roughly chop the mushrooms. Top the pizza bases with grated parmesan, the sausage mixture, chopped mushrooms and bocconcini.

Once your stone has preheated, place the pizza directly onto the pizza stone and cook over indirect medium-high heat, with the lid closed, for 15 to 18 minutes, or until golden on top and the cheese is bubbling. Repeat with the remaining pizza(s).

Top the pizzas with fresh rocket, chilli flakes, thyme leaves, a drizzle of olive oil and season with salt and pepper to taste.

To view our Grill Skill on how to shuck an oyster.

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

Brush the cooking grills clean with a wire brush. Grill the whole spring onions over direct high heat, with the lid closed, until the outer layers are blackened and charred, approximately 5 minutes, turning once. While the spring onions are cooking, place the lemon halves, cut side down onto the cooking grill and grill over direct high heat for 2 minutes or until caramelised.

Once cool enough to handle, peel most of the blackened outer layers off the spring onions and discard. It is okay if there are small amounts of charred parts left behind. Cut away the root end and fibrous dark green end to leave behind soft, caramelised spring onion. Finely chop the spring onion and add to a bowl. Juice the lemon halves into the bowl. Finely chop 2 tablespoons of wakame. Add the soy sauce, sesame oil and chopped wakame to the bowl. Mix to combine and taste, adjusting the flavours if you desire.

Top your freshly shucked oysters with a teaspoon of the spring onion and wakame dressing. Garnish with a couple strands of wakame and sprinkle with toasted sesame seeds.

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

Pour the ginger beer into a small Weber Ware Frying Pan and place the pan onto the barbecue. Simmer the ginger beer over direct high heat for 10 minutes or until it has started to reduce.

Brush the cooking grills clean with a wire brush. Grill the strawberries over direct high heat, with the lid closed, for 4 minutes, turning once or twice. Once the strawberries have nice grill marks, add them to the frying pan along with the chopped uncrystallised ginger. Continue to simmer for a further 10 to 15 minutes or until the ginger beer has become syrupy.

Pour the jam into a bowl and mash the strawberries with a fork. Wash the frying pan to refresh it. Prepare the barbecue for indirect cooking over medium heat (190°C-230°C- roasting setting).

In a large bowl sift together the flour and salt. Make a well in the centre and add the ginger beer and cream. Use a flat-blade knife to mix together the ingredients until just combined. Turn the mixture out onto a lightly floured surface and knead until just smooth. This will take only a couple of minutes, so do not over knead or the scones will become tough. Using your hands, flatten the dough to a 1.5 to 2cm thickness.

Dip a 5cm-diameter scone cutter in flour (If you don’t have a cutter you can use a glass). Using the round cutter, cut out the scones. Combine the leftover dough into a ball, flatten to a 1.5 to 2cm thickness, and cut out a total of 6 scones.

Place the scones into a small Weber Ware Frying Pan, 1 cm apart. Using a pastry brush, brush the scones with the milk.

Bake the scones over indirect medium heat, with the lid closed, for 10 to 15 minutes or until risen and the tops are golden. Remove from the barbecue and allow to cool slightly. Serve with grilled strawberry jam and whipped/dollop cream.

Uncrystallised ginger is the same as crystallised ginger, although crystallised ginger has been coated in extra sugar. Either will work for this recipe, however the extra sweetness is not needed.

This recipe is designed for a small Weber Frying Pan. This recipe can be doubled to make 12 scones to fit in a large Weber Frying Pan.

Prepare the barbecue for direct cooking over high heat (250°C-290°C). Preheat the barbecue with a Weber casserole dish (without the lid).

While the barbecue is preheating, Clean and quarter the crab(s). Save the crab tomalley if desired. Crack the claws slightly to allow even cooking and for the flavours to reach the meat. View our grill skill on how to clean and quarter a crab.

Once the casserole dish has preheated, add the peanut oil, shallots, garlic, red chillies, lemongrass and ginger to the dish. Cook over direct high heat, with the lid closed, for 5 minutes or until the shallots and garlic have turned translucent, stirring occasionally.

Add the sweet chilli sauce, tomato sauce, tomato paste, chicken stock and soy sauce to the casserole dish. Simmer for 5 minutes. While the sauce is cooking, add the crab pieces to the cooking grill, around the casserole dish over direct heat, and cook for 5 minutes, turning once or twice until the shells have just turned orange.

Add the crab to the casserole dish and toss the crab gently through the sauce to coat it. Cook for a further 5 to 10 minutes or until the crab has fully cooked through.

Remove the crab from the casserole dish and place onto a plate. Add the crab tomalley to the casserole dish (if desired), stir and cook for a further 2 minutes. Remove the casserole dish from the barbecue, add the egg to the dish and whisk through (use a plastic or silicone whisk so you don’t damage your casserole dish). Taste the sauce and adjust to your personal taste.

Spoon half of the sauce onto your serving platter, place your crab on to the platter, top with more sauce and garnish with spring onion.

If you are using wooden skewers, soak in water for 30 minutes.

For the fennel and radish salad; Cut the fennel into wedges, add the fennel to a medium bowl and coat with olive oil, salt and pepper. Save the small fronds to add to the salad later.

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

Slice the fish fillets into 3cm wide strips (approximately 2 strips per fillet). In a large bowl combine the garlic, mint, zest from a lemon, olive oil, salt and pepper. Add the fish fillets and toss to coat. Tightly roll up each piece of fish into a pinwheel shape and secure with two wooden skewers in a ‘X’ shape.

Brush the cooking grills clean with a wire brush. Grill the fennel wedges over direct medium-high heat, with the lid closed, until caramelised on both sides, approximately 3 minutes per side. Set aside once cooked.

Grill the fish pinwheels over direct medium-high heat, with the lid closed, for 2 to 3 minutes on each side, until deeply golden or cooked to your liking. Remove the fish from the barbecue and leave to rest for a couple of minutes. While the fish is cooking, place a halved lemon, cut side down onto the cooking grill to sear for 2 minutes.

Assemble the salad with the grilled fennel, sliced radish, chopped radish and capers, small fennel fronds. Drizzle the salad with ½ of the caramelised lemon. Remove the wooden skewers from the fish pinwheels. Serve the fish with the salad and the additional caramelised lemon half.

The final recommended doneness temperature for white fish is 54°C. Keep in mind the internal temperature will continue to rise 3°C to 6°C while it is resting.

Prepare the barbecue for direct cooking over medium-high heat (210°C-250°C) with a Weber frying pan or hotplate.

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

Remove the sausages from their casings and discard the casings. Add the sausage mince to the pan or hotplate and cook over direct high heat, with the lid closed, stirring occasionally for 8 minutes, or until golden and cooked through. While the sausage mix is cooking add the mushrooms to the cooking grill and grill for 6 minutes, turning as needed. Once cooked, remove the cooked sausage and mushrooms from the heat and set aside until required.

Add the sliced onions and olive oil to the pan or hotplate. Sautee over direct high heat, with the lid closed, stirring occasionally for 4 minutes, or until caramelised. Once cooked, remove from the barbecue and set aside.

Reduce the heat of the barbecue to direct medium heat. If your hotplate (if using) has a build-up of debris, quickly refresh the plate with a metal spatula. Add the butter and eggs to the pan or hotplate, scramble over direct medium heat, with the lid closed, stirring occasionally for 3 to 4 minutes, or until just cooked. Remove the scrambled eggs and pan (if using) from the barbecue once cooked.

Slice the mushrooms. Assemble the tortillas; fill with the scrambled eggs, sausage, onion, grated cheese, sliced mushrooms, chopped tomato, avocado, hot sauce, season with salt and pepper. Don’t overfill as you will need to roll up the tortilla tightly into a burrito.

Brush the cooking grill clean with a wire brush. Place the burritos onto the cooking grill, seam side down first, grill for 4 minutes over direct medium heat, rotating every minute, or until golden grill marks appear.

Slice in half and enjoy.

In a large bowl combine the pizza dough, plain flour and beer. Using your hands, bring the mix together into a firm dough. You may need to add a little more flour if the dough is sticky. Knead the dough for 5 minutes. Place the dough into a lightly oiled bowl and leave to prove for 30 minutes or until doubled in size.

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

Remove the dough from the bowl and knead for a couple of minutes. Divide the dough into 6 portions and shape into a pretzel. Alternatively shape into a long rope and cut into bite-sized pieces. Place the pretzels onto lined baking trays.

In a medium bowl (big enough to dip the pretzel into) combine the water and bicarbonate soda, stirring to dissolve. Using two forks (or your hands, with food safe gloves on if the water isn’t too hot), individually submerge the pretzel into the water solution. Place the pretzel back onto the baking tray. Repeat with the remaining pretzels. Using a basting brush, brush with egg. Sprinkle the pretzels with the sea salt flakes.

Bake the pretzels over indirect medium heat, with the lid closed, for 15 minutes or until golden all over. Once cooked place the pretzels onto a cooling rack.

Generously brush the pretzels all over with melted butter.

For the cheese sauce: combine all the sauce ingredients into a saucepan or Weber small frying pan. Simmer over medium heat, without a lid, for 5 minutes. Remove from the heat, leave to cool for 5 minutes then season with salt to taste. Pour into a serving bowl

Serve the pretzels immediately with the cheese dipping sauce. Enjoy with an ice cold VB and mates.