Making aioli and mayonnaise in the Thermomix is just too easy! Once you have organised all the ingredients the whole process then takes less than 5 minutes.

I love Vegemite. I love it so much I’ve been known to grab a spoon, open the cupboard and… well you get the idea. Here is my recipe for beef burgers seasoned with Vegemite dust, topped with maple caramelised onions and a sugar free tomato sauce all on a brioche bun.

Simple and tasty Paleo and Whole30 friendly ketchup by Jay’s Baking Me Crazy, converted for Thermomix. It’s sweet and spicy without any refined sugar. Even if you’re not on either of these diets we encourage you to give this one a go!

Spice rubbed and slow cooked beef chuck with a side of crispy Hasselback potatoes and oven roasted vegies. Great for a warm winter meal!

If you have never tried Hasselback potatoes you’re missing out! I first tasted them when I was a kid and immediately wanted more. Crispy on the outside, soft on the inside and kind of funky looking with their fanned out slices, they are definitely a cool looking vegetable.

We think Brussels sprouts cop a bit of an unfair reputation. On their own yes, we agree they’re not the tastiest food out there but serve them with some tasty sides and they come to life. Topped with a hazelnut, cider vinegar and maple syrup dressing this bacon salad is great for a quick and healthy meal.

Cheeseburgers at the double! Chuck and brisket mince patties grilled, red cheddar slices, white onion, pickle and chipotle mayo all on a brioche bun.

Kangaroo meat is extremely lean and as a result needs to be cooked quickly and is best served medium rare. Grill or pan fry the fillets, make the dressing in a food processor or Thermomix and feel free to mix things up with the salad ingredients.

Lightly spiced chicken wings, oven baked with a BBQ honey glaze. Great for entertaining or as an appetizer. This recipe calls for the wings to be oven baked but they will taste equally as good (of not a little better) grilled on the barbecue or smoker.

My fascination for burgers continues here with a freshly minced lamb patty, grilled and topped with tzatziki sauce and crumbled feta cheese. I serve mine on a brioche bun while Mrs Messy Benches has two grilled mushrooms for a gluten free option.

Every barbecue meal deserves a tasty coleslaw, especially one featuring pulled pork. I made this particular slaw to accompany a smoked pork collar, hence the addition of the granny smith apples.

Tri-tip is labelled by some as ‘poor man’s eye fillet’ or ‘poor man’s tenderloin’. Whilst it is certainly cheaper in price (about half the price or less) it certainly has more than half the taste and flavour of the more expensive cuts.

Mac n cheese is a great side dish for a lot of meals and is especially popular alongside barbecued meats. I recently tried a mac n cheese loaf at a local barbecue restaurant and was really impressed with the crunchy and cheesy crust so I thought I’d give it a go using the simple, yet very tasty, 3-Ingredient Stovetop Macaroni and Cheese by J. Kenji Lopez-Alt.

The first time I tried buttermilk fried chicken I was really impressed with the taste and texture. It was served in a burger and it was only a matter of time until I tried it at home. It may seem like there are a lot of steps involved but it’s not as complicated as you may think. You will, however, have some very messy benches by the end of it!

Chicken, bacon, cheese and jalapenos. These really do tick a lot of boxes. The jalapenos are stuffed with cheese, cumin, garlic and a hint of lime then wrapped up in a chicken breast that is wrapped with bacon. They can be grilled in the barbecue, baked in the oven or smoked over coals.

Brisket. The holy grail of barbecue. If you over cook it becomes dry, under cook it and it will be tough and chewy. But get it just right and it is out of this world!

When we serve pork whether it be barbecued, smoked or oven roasted it is often sided with coleslaw. It is a great side dish for any meat or seafood that has been seasoned with aromatic spices such as cumin, coriander, fennel and five spice powder.

Pork ribs are one of the most popular menu items at any barbecue restaurant. They’re sticky, sweet, full of flavour and best of all they need to be eaten with your hands!

Here are ten items that will set you on your path into the world of meat smoking and barbecue. There are plenty of gadgets on the market these days, some of which are very useful, some are not. It is important however, to work on the basics first so I recommend starting with these and evolving from there.

Meathead Goldwyn and J. Kenji Lopez-Alt are two chefs we regularly turn to for inspiration, ideas and techniques. Here I combine Kenji’s oven-fried chicken wings with Meathead’s Memphis Dust