Set up your barbecue for direct cooking with a half hotplate or Weber Q Ware Frying Pan on the barbecue. Please refer to your handbook for further instructions. Preheat your barbecue for barbecuing.

Once the barbecue has preheated, adjust the burner control(s) to medium. Fry the bacon on the on the grill until crispy, about 3 minutes per side. Once cooked, remove and place on paper towels.

Add a little olive oil to the hotplate or frying pan. Crack the eggs onto the hotplate and season with salt and pepper. Place the brioche rolls, cut side down, on the grill and cook for 2 minutes. Remove the brioche rolls and the eggs once they are cooked to your liking.

Assemble the breakfast burgers with cheese, bacon, and an egg, and finish with bacon jam.

Set up your barbecue for direct cooking with a Weber Q Ware Small Casserole Dish. Please refer to your handbook for further instructions. Place your casserole dish on the barbecue (without lid) and preheat your barbecue for barbecuing.

Once the barbecue has preheated, adjust the burner control(s) to medium. Place the bacon and the shallots in the casserole dish and cook for 10 minutes, or until the shallots are cooked, stirring as required.

Into the casserole dish, add the remaining ingredients. Cook over a low heat for 25 to 30 minutes, or until the liquid has thickened. Remove from the heat and allow to cool completely. If desired, place in a food processor and blend into a chunky paste. Store in an air-tight container. Keep refrigerated for up to four days.

Set up your barbecue for indirect cooking. Please refer to your handbook for further instructions. Preheat your barbecue for roasting.

Using a sharp knife trim most of the fat from the lamb rack, leaving behind a thin layer.

In a food processor, process the nuts, garlic, rosemary, lemon myrtle, salt, pepper, and olive oil into a chunky paste.

Spread the Dijon mustard over the flesh of the lamb racks, and press the macadamia paste onto the outside of the lamb racks. If desired, wrap the bones in alfoil.

Once the barbecue is preheated, make adjustments to the burner control(s) for the roasting setting. Place the lamb racks on and cook to your liking, 20 to 30 minutes. Remove from the barbecue and leave to rest for 5 to 10 minutes before carving into individual portions.

Prepare the barbecue for direct cooking over medium-high heat (200° to 240°C).

Create a pocket in each lamb cutlet by cutting an incision at the top, near where the bone meets the flesh.

In a bowl fold together the sun-dried tomatoes, olives, Italian herbs, 1 teaspoon olive oil, and season with salt and pepper. Add the feta and gently combine, creating a paste with lumps of feta. Stuff each cutlet pocket with an equal amount of the mixture.

Lightly drizzle the cutlets with olive oil and season with salt and pepper.

Barbecue the cutlets over direct medium-high heat, with the lid closed, until cooked to your liking, 2 to 3 minutes per side.

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

Lightly oil the barramundi fillets, season with salt and pepper.

To make the tomato salsa: in a medium bowl, combine the garlic, sugar, salt, pepper, olive oil and vinegar. Stir until the sugar and salt have dissolved. Add the tomatoes, onion and basil. Toss to combine. Set aside until required.

Place the barramundi fillets in the frying pan or on the hotplate, skin side down first and cook over direct medium heat for 7 minutes, with the lid closed, or until the skin is golden and crispy.

Using silicone tongs, flip the barramundi over and cook for a further 4 to 5 minutes, or until cooked through (the flesh will start to flake apart).

Serve the barramundi fillets with the tomato salsa

In a large bowl combine the lamb, onion, garlic, potato, and spices.

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 four 12cm-diameter rounds from each sheet of the pastry. Spoon 1 tablespoon of the filling onto the centre of each pastry round. Fold the pastry over to create a semicircle. Press down on the edges to create a seal. If desired, crimp the edges. Place onto a lined baking tray. Pierce the pastries with a fork to let any steam escape.

Brush the empanadas with the beaten egg and bake the empanadas over indirect medium heat, with the lid closed, for 25 minutes per tray.

Serve with tomato sauce or chutney.

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.

In a large bowl combine the pumpkin, potatoes, sweet potato, and carrots. Add the maple syrup, seeded mustard, and olive oil. Toss to combine. Season with salt and pepper to taste.

Roast the vegetables over indirect medium heat for 45 to 50 minutes or until golden and cooked through.

Whilst the vegetables are roasting, make the pancetta crumb. In a large frying pan on a side burner or stove top, fry the crushed garlic and pancetta in the butter for 2 minutes. Add the ciabatta and thyme leaves and season with salt and pepper. Fry for a further 5 minutes or until the pancetta is crispy and the bread is toasted. Pour onto a paper towel to drain.

Once the vegetables are cooked through, serve on a platter. Top the vegetables with the shaved Parmesan, pancetta crumb, and fresh thyme.

Lay the salmon on baking paper or alfoil, skin side down (if the salmon has skin). Fold up the sides of the baking paper or alfoil to create a “boat” for the salmon. Season the salmon with salt and pepper. Lay the lemon slices on the salmon.

Set up your barbecue for indirect cooking. Please refer to your handbook for further instructions. Preheat your barbecue for roasting.

Whilst the barbecue is preheating, in a saucepan over medium heat on the stove top, cook the butter and shallots until the shallots have just started to golden. Add the garlic and herbs, cook for a further 5 minutes or until the shallots are golden.

Once the barbecue is preheated, make adjustments to the burner control(s) for the roasting setting. Place the salmon on and cook for 20 to 25 minutes, or until cooked to your liking. Ten minutes into the cooking time, pour the herb and shallot butter over the salmon.

Grill the lemon halves over direct heat for 5 minutes or until lightly charred and caramelised.

Once the salmon has cooked to your liking, remove from the barbecue and finish with a squeeze of grilled lemon.

Peel and halve the onions, then thinly slice. On a side burner or stove top, heat the olive oil in a saucepan on high heat. Add the onions and cook until softened, about 3 minutes. Reduce the heat to medium and add the balsamic vinegar, brown sugar, salt, and pepper. Cook until the onions have caramelised, 5 to 10 minutes. Set aside to cool.

Cut each sheet of pastry into nine squares. Gently score a 1cm border in each of the squares, being careful not to cut all the way through.

Set up your barbecue for indirect cooking. Please refer to your handbook for further instructions. Preheat your barbecue for roasting.

Using a pastry brush, brush the borders with the lightly beaten egg. Place a dessertspoonful of the caramelised onion in the middle of each square, ensuring the onion mixture is not on the borders. Crumble the Gorgonzola on the top of the caramelised onion.

Once the barbecue has preheated, make adjustments to the burner control(s) if required for the roasting setting. Cook the tartlets until the pastry is golden, 12 to 15 minutes.

Remove the tartlets from the barbecue, leave to cool slightly, and garnish with the fresh thyme.

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.

In a small bowl combine all of the marinade ingredients.

In a large bowl add the chicken and half of the marinade, toss to coat. In a separate large bowl add the zucchini, sweet potato, and red onion and toss to combine. In another separate bowl toss the cherry tomatoes, dates, and lemon halves in a little olive oil and season with salt.

Roast the chicken, zucchini, sweet potato, red onion, and lemon halves over indirect medium heat, with the lid closed, for 35 to 40 minutes. Ensure that there is a small amount of space around each food item for even cooking results. After 20 minutes of cooking time, add the dates and cherry tomatoes to the barbecue and continue to cook for a further 15 to 20 minutes.

Serve the chicken, vegetables, and dates with couscous and plain yoghurt. Squeeze the barbecued lemon over the top and garnish with fresh mint.