I have always loved corn, corn kernels in a can, corn on the cob boiled, corn on the cob grill. There is something satisfying about buying corn still in their husks and eating sweet corn kernels row by row until only the cob is left. …

Stuffed spuds packed with a cheesey mash and topped with smoked pulled pork, spring onions, chives, sour cream and chilli jam.

spicy and creamy chicken livers served with lemon and crusty white bread

Hot and fast chicken wings doused in hot sauce, butter and honey.

Seasoned and rolled pork belly with golden crunchy crackling. Perfect over charcoal and even better spiked on a rotisserie.

Korean beef bulgogi burgers with kimchi mayo and a red cabbage slaw.

Dry brined grilled pork chops in a honey bourbon glaze and served with grilled plum and nectarine. A sweet and flavour packed grilled meal.

Picanha steak is juicy, packed with flavour and relatively inexpensive. Brazilians love it and so do we! Take it to the next level by cooking on a rotisserie.

A barbecue sauce made from home-grown plums. Sweetened by the fruit, honey and molasses and heatened by paprika and chilli. As always, great along side those barbecue meats.

Barbecued lamb loin cooked hot and fast for that crispy, crunchy crackling. Dry the skin out in the fridge for six hours with salt then coat in oil before blasting at warp 10.

For steaks 1 inch or greater in thickness the reverse sear technque will produce the best results. The reverse sear ensures an even cook from edge to edge whilst still producing a flavour packed charred crust.

Barbecued whole chicken butterflied, dry brined and cooked over indrect heat to produce the juiciest and most flavoursome result.

Fresh summer mangoes are a great addition to any meal and add a tangy twist to BBQ sauce. This sweet and spicy mango BBQ sauce is great alongside a summer meal, especially the barbecue variety.

Barbecue pork belly with crispy crunchy crackling. Score the skin, rub with salt and allow to dry out in the fridge for 24 hours before hitting with high heat.

A sweet, spicy and tangy apple bourbon barbecue sauce. Great alongside those smoked meats and, well, any barbecue food for that matter.

Extra gooey chocolate brownies baked in the barbecue with a hint of pecan smoke and topped with a decadent hazelnut ganache.

Barbecued pork loin with crispy, crunchy crackling. Score the skin, rub with salt and allow to dry out overnight in the fridge for the best crackling.

Tandoori chicken grilled on the barbecue and served with a yogurt, coriander and mint dressing and some crunchy poppadoms.

A good old fashioned Aussie damper recipe that can be baked in the oven or in a charcoal barbecue. Damper is best served with a smear of butter, honey or jam.

Store bought sauces are typically loaded with sugar, calories, flavourings and preservatives. Besides being very unhealthy they have a tendency to overpower whatever you are serving it with. Medijool dates and maple syrup form the sweetener in this BBQ sauce.