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).

In a small bowl, combine all the spice mix ingredients. Coat the pumpkin and eggplant with 1 tablespoon of olive oil and 2 teaspoons of the spice mix.

Brush the cooking grills clean with a wire brush. Add the remaining 2 tablespoons of olive oil and chopped onion to the pan and sauté over direct high heat, with the lid closed, for 4 minutes or until softened, stirring occasionally. While the onion is cooking, add the pumpkin and eggplant to the cook grill and grill over direct high heat for 3 minutes.

Rotate the pumpkin and eggplant after 3 minutes. Add the garlic, ginger and remaining spice mix to the casserole dish. Stir and continue to cook for a further 3 minutes. Remove the eggplant from the cooking grill. Rotate the pumpkin again and continue to cook the pumpkin for a further 3 minutes or until deeply coloured. The pumpkin does not need to be cooked through, just wonderfully caramelised on the outside.

Add the coconut milk, tin tomato and water to the casserole dish. Stir and then add in the pumpkin, eggplant and drained chickpeas. Cover with the casserole dish lid and simmer for 40 minutes, you may need to reduce the temperature of your barbecue to reach a gentle simmer. Cook until the pumpkin has softened, stirring as needed.

While the curry is simmering, grill a lemon, cut side down over direct heat for 2 minutes or until caramelised.

Once the curry has reduced and the pumpkin has cooked through, remove from the barbecue. Squeeze the caramelised lemon juice all over the curry and gently stir. Serve the curry with coriander and steamed rice.

Prepare the barbecue for direct cooking over medium heat (180°C-230°C).

In a Weber Q® Ware Small Frying Pan add the butter and shallots. Lightly coat the steaks with olive oil and season with salt and pepper.

Brush the cooking grills clean with a wire brush. Add the frying pan to the barbecue over direct medium heat and cook for 3 minutes or until the shallots are starting to colour. Add the garlic to the pan and continue to cook for 2 minutes. Add the remaining sauce ingredients and bring to a gentle simmer for 4 minutes or until just thickened. Remove the pan from the barbecue, set aside until required. Increase the temperature of the barbecue to direct high heat.

Grill the steaks over direct high heat, with the lid closed, for 2 to 4 minutes per side, or until cooked to your liking. Once cooked, remove the steaks from the barbecue and leave to rest. Season the sauce with salt and pepper to taste.

Carve the T-Bone steaks, serve with the sauce and garnish with finely chopped chives.

Crème fraiche substitute: 100ml light cream + 100mL sour cream.

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

Prepare your barbecue for direct cooking over high heat (290°C-315°C). If you are using a Weber Pulse™, preheat your barbecue with the lid closed and your control knob(s) on high for 15 to 20 minutes, or until the barbecue reaches 290°C.

Slice the bananas in half lengthways, leaving the bananas in the peel. Sprinkle the cut side of the bananas with 1 teaspoon of sugar.

Once the barbecue has preheated, brush the cooking grills clean with a wire brush. Grill the bananas, cut side down over direct high heat, with the lid closed, for 2 minutes or until the banana has deeply caramelised. Flip the bananas over and cook, skin side down for a further 2 minutes. Remove the banana from the cooking grill once caramelised on both sides. Set aside until ready to serve.

While the bananas are cooking, make the egg mixture; combine all the egg mixture ingredients together in a shallow dish and lightly whisk together. Dunk each slice of bread into the mix, one by one, lay the soaked the bread on to a tray, allowing the bread to absorb the excess egg mixture.

Leave the barbecue on high to burn off any sugary residue. Once carbonised, brush the cooking grills clean with a wire brush. Reduce the temperature of the barbecue to medium- low heat. Add the coconut flakes to a small disposable drip pan and place over direct medium-low heat. Cook for 2 to 4 minutes, shaking the pan occasionally, or until the coconut is golden and crunchy. Be sure to stay close to your barbecue as the coconut can easily burn.

Spray both sides of the egg-soaked bread with cooking oil spray while they are laid out on the tray. Place the slices onto the cooking grill and grill over direct medium-low heat for 2 to 3 minutes per side or until deep brown grill marks appear.

Scoop the banana out of the peel, serve on top of the French toast with the toasted coconut chips. Finish with maple syrup and extra thickened cream.