Set up your barbecue for indirect cooking over medium heat (190 to 230°C). If using a Weber Q® barbecue, set up your barbecue with a convection tray and roasting trivet.

While the barbecue is preheating, prepare the chicken. Combine all the seasoning ingredients together. Remove any excess fat from around the cavity. Tuck the wingtips behind the chickens back. Tie the legs and tailbone together with kitchen string. Lightly coat the chicken with approximately 2 teaspoons of the olive oil and season with the spice mix.

Roast the chicken over indirect medium heat for 1 hour and 20 minutes, or until cooked through (see tips).

To prepare the baby potatoes and corn; cut any large baby potatoes in half if needed to make the potatoes all approximately the same size. Lightly coat the potatoes with 2 teaspoons of olive oil and season with 2 teaspoons of salt and 1 teaspoon of pepper. Lightly coat the corn cobs with the remaining 2 teaspoons of olive oil, 1 teaspoon of salt and ½ teaspoon of pepper.

When there is 45 minutes left of the chicken cooking time, add the potatoes to the cooking grill in the indirect cooking zone, roast over indirect medium heat for 45 minutes.

When there is 12 minutes left of the cooking time, grill the corn over direct medium heat for 12 minutes, turning every 3 to 4 minutes. When there is 4 minutes left, grill the lemon halves, cut side down over direct medium heat, for 4 minutes to caramelise. Remove all ingredients off the barbecue once cooked. Leave the chicken to rest for at least 10 to 15 minutes.

Carve the chicken and serve with the roasted potatoes, corn and drizzle the chicken with the caramelised lemon.

For best results, use a meat thermometer to know when your chicken is ready. Insert the probe deep into the breast, but not touching the cavity. You can remove the chicken from the barbecue once is reaches 71C and leave to rest for 10 to 15 minutes before carving, the temperature will continue to rise 3 to 6 degrees to the final safe cooking temperature of 74°C for poultry.

Remove most of the meat from the chops using a sharp boning style knife. Keep at least 3mm of fat, trimming away the excess. Leaving a small amount of fat behind will keep the skewers juicy. Cut lamb approximately into 2cm cubes. Add the lamb to a bowl with the olive oil. In a mortar and pestle, grind the Sichuan peppercorns into a coarse powder. Add the salt, ground cumin, cumin seeds, white pepper, chilli powder and gently stir. Add the spice mix to the lamb, mix all ingredients to evenly coat. If desired, cover and refrigerate for 2 to 24 hours to marinate. If using wooden skewers, soak in water for 30 minutes.

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

Brush the cooking grills clean with a wire brush. Grill the lamb skewers over direct medium-high heat, with the lid closed, until the lamb skewers have deeply caramelised, 8 minutes for a medium result, turning once.

Remove the skewers from the barbecue and leave to rest for a couple minutes before serving.

Prepare the barbecue for indirect cooking over medium heat (190°C-230°C). If you are using a Weber Q Barbecue, set up your barbecue with a convection tray and a roasting trivet.

Deseed the pumpkin and cut into 4cm thick wedges. In a small bowl combine the miso, maple syrup, sesame oil, salt, pepper and cinnamon. Spoon 2 teaspoons of the miso ingredients over the walnuts, toss to coat and set aside until required. Pour the remaining miso dressing over the pumpkin slices.

Roast the pumpkin wedges over indirect medium heat, with the lid closed for 40 to 60 minutes, or until softened. Reserve any of the leftover miso liquid from the dish and brush on the pumpkin halfway through. When there is 20 minutes remaining of the roasting time, place the walnuts on a small square of foil, folding up the sides to create a small boat. Add the walnuts packet to the barbecue, in the indirect zone. Continue to roast until the walnuts are golden and toasted the pumpkin is cooked through.

Serve the pumpkin wedges with the walnuts on top and garnish with parsley.

For the teriyaki sauce, on a side burner, stove top or using a small Weber casserole dish on the barbecue, heat all the teriyaki sauce ingredients. Bring the mixture to a simmer and cook for 15 to 20 minutes, stirring occasionally, until reduced and thickened. Set aside until required.

Prepare the barbecue for indirect cooking over medium heat (190°C-230°C). If you are using a Weber Q Barbecue, set up your barbecue with a convection tray and a roasting trivet.

Lightly coat the beef with olive oil and season with salt and pepper. Calculate the cooking time for your roast (see tip 1).

Roast the beef over indirect medium heat, with the lid closed, until cooked to your desired doneness (for a 70mm thick roast, cook it for 70 minutes for a medium doneness).

When there is 40 minutes left of the cooking time, lay the pancetta over the beef. If desired, roughly lay the pancetta for a crispier result. Place the whole garlic bulb onto the barbecue in the indirect heat zone. Continue to roast the beef and garlic for 40 minutes. This is also great time to add any cut vegetables for roasting.

Once the beef is cooked to your liking and the garlic bulb has softened, remove from the barbecue. Leave the beef roast to rest for 10 to 15 minutes before carving.

Carve the beef roast. Cut the garlic bulb in half crosswise and squeeze out the garlic paste. Serve the beef with the roasted garlic, teriyaki sauce, roasted potatoes and grilled broccolini (optional).

To calculate the cooking times for any roasts (without a cavity, i.e not poultry), measure the thickness and calculate 1 minute per millimetre. For example; if the roast is 70mm thick, cook it for 70 minutes for medium doneness.

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.

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 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.

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.