Add skewers and stone fruit to your shrimp 'n' snag staples, and don't forget to marinate, mate!
Chakalaka is a South African vegetable relish, usually spicy, that's traditionally served with braised meat, pap and curries.
These ribs are bathed in smoke before being mopped with gochujanga spicy, fermented, funky and sweet Korean sauce.
The addition of instant dashi in the butter and nori flakes as a garnish gives a distinct Japanese flavour to this easy shrimp dish.
“Let me set the scene – the vibrant, largely Asian suburb of Canley Vale in Sydney’s western suburbs, the big Hai Au restaurant on a street corner. Down one side...
Paneer, a fresh white cheese, is a joy to grill and with this sauce as a marinade and some simple vegetables, it makes an amazing barbeque meal.
This is a traditional Timorese recipe passed to Ibu Amye Un from her mother and grandmother.
In Puglia, these bombette pugliesi, pork wrapped around cheese with chopped herbs then skewered and grilled to finger-licking perfection, are a popular street...
Watermelon goes well with fish, especially in a fresh, crunchy salad like this, paired with cabbage and cucumber.
Fish tacos are a Californian classic, taking inspiration from wonderful Mexican heat and spice. If you don’t want to fire up the barbecue, the fish can easily be...
Mahi mahi, also known as dolphinfish or dorado, is one of my favourite fish and beautiful with this simple sweet-sour citrus sauce.
Wahoo is a great tropical fish that goes really well with this vibrant New Caledonia-inspired sauce.
These ribs are marinated in spicy chipotle and sticky maple syrup for a finger-licking finish.
Nahm jim jaew is a sweet and tangy dipping sauce served with a wide variety of grilled meat street food in Thailand, like these chargrilled pork skewers.
Up your BBQ game with this pepperberry sauce, which brings a slightly sweet flavour before packing a peppery punch.
Coated in a mix of Middle Eastern spices and herbs, serve these tender lamb skewers alongside a bowl of fresh hummus and a homemade tabouli for the full spread.
Luke finds inspiration at one of the local beachside restaurants to create a fragrant stingray dish.
Luke cooks with a husband and wife team to help cook their famous dish at the couples' eatery located at the Cam Le Market.
While the local ladies at the Luong Son fish market try Luke's calamari dish, he awaits nervously for their reaction (as they're all fantastic cooks) but they're...