Beef spare ribs for 4½ cup sweet chilli sauce1 tablespoon soy sauce¼ cup rice wine2 gloves of garlic, crushed1 teaspoon grated ginger2 tablespoons finely chopped coriander leavesCombine the above ingredients and marinate ribs in a covered container, at least 4 hours and preferably overnight.Cook ribs in a preheated bbq, using indirect heat, for approx. 30 mins or until browned.

• 1kg minced beef
• 1 cup breadcrumbs
• 2 finely chopped onions
• 2 eggs

• Sweet chilli sauce and Thai seasoning to taste and salt & pepper Or
• Berenberg tomato sauce and / or Worchestershire sauce

This basting recipe is for a whole lamb on the spit, and is perfect for a boned leg of lamb on the rotisserie, but can be used in smaller proportions for basting any cut of lamb on the BBQ.

• 30 lemons, squeezed (Fresh is better than the bottled one)
• 10 cloves garlic, crushed2 whole bottles of dried Oregano
• 4 heaped tsp salt
• 2 cups olive oil

Serves 4

Ingredients

• 500g lamb fillets
• 400g Jap pumpkin
• Bunch of spinach leaves
• ¼ cup balsamic vinegar
• 2 tablespoons olive oil
• 2 cloves of garlic, crushed
• 1 tablespoon cumin seeds
• 1 teaspoon brown sugar

• 2 tablespoons balsamic vinegar
• ½ tablespoon olive oil
• 1 tablespoon rosemary leaves

Method

1. Mix together the garlic, olive oil, cumin seeds and brown sugar.
2. Marinate the lamb for 20 mins.
3. Cut the pumpkin into thin slices (approx. 1cm), brush with a little olive and bake in the oven on 180 for approx. 20 minutes or until cooked.
4. Pre heat bbq and cook lamb to your liking.
5. Allow the lamb to rest for 5-10 minutes and then slice whilst still warm.
6. Place spinach on the plate, top with warm pumpkin and lamb and serve with dressing.

1. Combine all ingredients and serve.

Do not run burners directly under roasts. Cooking should be indirect and only the outside burners should be run. Always include 1-2 trays of water under the hood regardless of what type of meat you are cooking, it will prevent the roast from drying out.When using the rotisserie, remove plates and grills and place foil trays underneath to catch the fat – it will save a lot of cleaning up !

Only turn once and allow the steak to “rest” for the a few minutes before serving

• Rare: depends on thickness, but generally a few minutes each side – the meat should feel “really soft” when you press it with the back of the tongs.
• Medium rare: when moisture is visible, turn the steak, cook other side until moisture is visible – should feel “soft” when you press it with the back of the tongs.
• Medium: the meat should feel “springy” when you press it with the back of the tongs.
• Medium well: the meat feels “firm” when you press it with the back of the tongs.
• Well done: the meat feels “very firm” when you press it with the back of the tongs.

If cooking individual pieces of fish, eg. Ocean Trout and Atlantic Salmon , always place the fillet "Skin side up" on the hotplate first. It can then be turned once to finish cooking through, but generally for only half the time for the second side.