Spend less time cooking and more time relaxing at your next barbecue. When it comes to speedy recipes for the barbecues, it pays to keep it simple – prawns, scallops and calamari are your quick-cook saviours, as are grilled capsicums, eggplant and haloumi. And don’t forget – things on sticks and skewers just taste better. These are the fast recipes you need for summer barbecue season.
Grilled Balmain bugs with charred grapes and ouzo
Barbecued hanger steak with cacio e pepe mushrooms
Jerk pork with salsa and pineapple
Barbecued oysters with finger-lime mignonette
Louis Tikaram’s grilled Hervey Bay scallops with soy and ginger
Grilled octopus with heirloom tomatoes and dill
Barbecued corn with herb butter and chipotle salt
Char-grilled pineapple wedges with chilli salt
Kingfish skewers with borlotti bean and celery heart salad
Mike McEnearney’s grilled red mullet with Moroccan spices
Fillet steak with charred green beans and tahini
Grilled prawns with coconut rice and peach sambal
Zucchini and haloumi skewers with mint dressing
Prosciutto, asparagus and ricotta on grilled flatbreads
Bistecca with asparagus and salsa dragoncello
Barbecued eggplant salad with goat’s curd, mint and pomegranate
Grilled peach, tomato and labne with crisp flatbread
Barbecued quail with grapes, beans and macadamia nuts
Grilled pork with pineapple and curry vinaigrette
Corn and potato quesadillas with green salsa
Peter Gilmore’s grilled shiitake mushrooms with umami butter
Barbecued prawns with honey, sesame and lemon
Char-grilled capsicum salad with sherry vinaigrette
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Spinach and burghul with grilled tomatoes and labne
Rice noodle salad with grilled steak, lime and Vietnamese mint
Indian-spiced lamb skewers with mint yoghurt
Grilled cos with lemon-anchovy butter dressing
Soy-glazed pork cutlets with Japanese slaw
Mike McEnearney’s flank steak with rosemary, capers and Sichuan pepper
