Starters - try some of these taste sensations

Sesame Prawns – Marinated

Prepare a marinade using ½ cup of soy sauce, 1/3 cup of spring onions, ¼ cup of sesame oil, ¼ cup of water, 2 teaspoons of ground ginger, ½ teaspoon of grated nutmeg.

Place one kilo of fresh green prawns with tails on into the marinade, mix and refrigerate for two hours.

Cook on indirect heat with lid on for about 10 mins, depending on the size of the prawns.

Remove the prawns and plate and serve immediately.

Scallops – Garlic Butter

Purchase 2 doz scallops on the shell. Melt 40 grams of butter and add 1 clove of crushed garlic with the juice of a lemon. Season with salt and pepper.

Place the scallops on the shell on an indirect low heat fire and add a teaspoon of the mix to the shell.

Cook for 3 minutes, remove and serve hot.

Mini Filet Mignons

Take 500 grams of filet steak and cut into cubes of approximately 2-4cm. Cut a rasher of bacon about 2cm wide and 6cm in length and wrap the bacon around the filet steak cubes using a tooth-pick to secure. Season with salt and pepper.

Cook on an indirect fire for about 8-12 minutes depending on your preference. Place over the grill for a minute or two to get that charred appearance.

For a complete understanding of cooking on the Weber BBQ, we recommend the following:

The complete Australian BBQ Kettle Cookbook
By Ross McDonald and Margaret Kirkwood

Pork, lamb and beef all taste best cooked on indirect heat in a kettle BBQ. For special events try one of the following:


Main Dishes - feeling a little adventurous

Crown Roast of Lamb

Ask your butcher to prepare 16-18 rib cutlets, but without cutting through the sections, ask to have the skin removed and the chops cut between the bones for easier carving. Tie the ribs together in a circle, bones to the outside, to resemble a crown. Carefully remove any skin or fat from the bones at the top.

Put the crown roast in the centre of a foil tray and gather foil round the exposed bones at the top. Place a small piece of aluminium foil around each exposed bone at the top.

Cook for 40 minutes in a medium heat fire.

For the stuffing, take ½ cup of long grain rice, 3 cups of fresh white breadcrumbs, 90g butter, 3 rashers of bacon, 1 large onion, 4 mushrooms, 1 clove of garlic,
3 tablespoons of chopped parsley, 4 shallots, salt and pepper to taste, ½ teaspoon of rosemary, ¼ teaspoon of thyme, 1 egg, 60g extra butter.

Gradually add rice to a large quantity of boiling salted water, boil uncovered for 12 minutes until rice is tender, heat butter in a pan, add chopped bacon, peeled and finely chopped onion, mushrooms and crushed garlic, sauté gently until onion is tender, place rice, breadcrumbs, parsley, chopped shallots, salt, pepper, rosemary, thyme and egg into a bowl, add onion mixture in pan and mix well.

Pack stuffing into the centre of the crown, pressing down well. Spoon pan drippings over stuffing and return to Weber for 40 mins.

Christmas Ham

Once you have cooked your own ham, you will never buy a precooked leg again.

Ask your butcher to well brine a 5-6kg leg of pork for several days before cooking.

Prepare a high heat kettle BBQ ready for indirect cooking. Place a drip tray on the bottom grill to collect the fluid during cooking.

Rub olive oil and salt over the prepared leg of pork and place on the grill. If any part of the leg is directly over the coals, protect the pork using a small amount of aluminium foil.

Allow the pork to cook for 1 3/4 hours on a high heat fire. Take the lid off and remove the crackling from the leg leaving a thin layer of fat on the pork. Commence smoking the pork by placing moist smoking chips directly onto the coals. Hickory chips make for an excellent smoking medium. Replace the lid and cook for a further 1¼ hours. Continue to add the chips every 15-20 minutes to ensure adequate smoking.

Remove the cooked ham and, if eating immediately, remove fat and carve. Serve with your favourite vegetables.

Allow the ham to cool and place in a moist linen sack to retain the moisture in the leg ham if eating cold. Also great for ham and eggs.

Whole Fish

Place a cleaned and scaled whole fish (eg Snapper) onto a layer of greased aluminium foil.

Season the whole fish on the outside with salt and pepper. Stuff the inside of the fish with a mix of tomato, onion, parsley and lemon (rind removed).

The fire should be a low heat. Cook for approximately 25 mins per kilo. Check by placing a knife onto the thick part of the fish just behind the head to ensure the fish is cooked.

When cooked, place on the table and serve in portions or let guests help themselves.