Almost every cuisine around the world has versions of a green sauce – essentially an uncooked sauce featuring fresh green herbs, a good quality oil, and an acid component (vinegar or lemon juice).

These are simple and delicious ways of serving BBQ lamb. Make it a special dish by making your own rosemary skewers. Take long stems of rosemary about 15cm long and strip almost all the leaves except a tuft at the end. Take a sharp knife and whittle away the thick end to form a point to form a skewer that will also impart flavour into the lamb.

In the BBQ houses of Brazil, one of the most popular cuts is Picanha (pronounced peek–an–ya). The name comes from the pole used by the ranchers to tend their herds and in this delicious dish, it refers to the skewer on which the steaks are secured.

Lightly spiced with cumin and fennel these kebabs are quick and easy to make. Save your hands and mix them in the free-standing mixer. This is the perfect dish to make the most of our lean minced beef from our herd raised at Green Hill Farms at Malmsbury.

It’s the season for BBQs and get-togethers when friends and relatives drop by or we’re invited for casual drinks or meals. These sweet and sticky chicken drumsticks and wings are covered in a secret herb and spice blend that we reckon tastes as close to BBQ shapes as we can get. Quick to prepare and quicker to cook they make the most of the more affordable cuts of chook.

Spatchcock is a style of preparing poultry. The backbone is cut out from a chicken and the bird flattened to hasten cooking time. Cook your chook either on the grill plate or the BBQ for a fast and delicious dish and served with salad and vegetables along with this delicious Romesco sauce.

When you need to feed a few people outdoors, or just feel like some finger food, try these full-flavoured chicken drumsticks.

Well, the garlic is out of the ground and the oregano is full of flavour at this time of the year. This easy to BBQ or roast chook dish is full of the bright, tangy flavours of the Indian summers our region is famous for. A full-flavoured dish that is great with a hoppy beer or a chilled glass of local chardonnay.

Full of flavour and great value for money, forequarter chops were once the BBQ chop of choice. They come from the shoulder of lamb, which means they are on the bone. The Greeks know the secret of basting the chops in lemon juice and white wine overnight, slowly taken on the fragrance of herbs and garlic. Serve with a big fat Greek salad, some tzatziki, and loads of crusty bread to mop up those aromatic pan juices.

This is a modern take on the old-fashioned steak sandwich. This is more delicate, easier to eat, and perfect for casual meals or even party food.