Recipes

Cooking fish on the barbecue is a great idea, but you have to give some thought to which type of fish and which cut for each type of cooking. A delicate small fish like John Dory probably isn’t made for barbecuing and whole fish, like snapper work well wrapped in foil or cooked in the baking dish with the lid down.
To fry or char grill, thick dense and oily fish are all good. Blue eye, swordfish and tuna are all favourites.
The freshness of the herbs and sharpness of the dressing in the salad complement the richness of both the tuna and black beans in this dish

Try this on the wok burner of your barbecue and you will enjoy authentic chilli crab or prawns without any mess or smell in the kitchen

Steak and coleslaw is such a staple of the traditional Australian barbecue that we thought an Asian version might be interesting. And it is.

This recipe is part san choi bau, part stir fry, part barbecue. Its also great fun to eat as everyone sits around the table filling their own lettuce cups. Try this as a red meat entrée and follow with a seafood main course like the tuna with black bean sauce or the chilli prawns or crab.

OK, OK. We know that the hamburger is hardly authentic Asian cuisine, but this recipe is delicious and a really interesting change from the good old Aussie burger.