• 4 hard boiled eggs
• 1 carton sour cream
• 2 tablespoons butter (approx)
• 1 medium onion, finely chopped
• 2 small jars of caviar or one large jar
• French bread stick

Combine mashed avocado with sour cream to taste, add finely chopped red pepper, salt & pepper and Tabasco sauce and serve with corn chips.

(perfect with steak or Atlantic salmon)Caper butter100g softened butter2 tablespoons of drained capers, finely choppedCombine butter and capers, place in a small bowl, cover with cling wrap and refrigerate until hard. Serve with steak or Atlantic salmon.

For 8 medium potatoes, combine 2 crushed garlic cloves and 100g of melted butter.Wash and dry the potatoes, wrap individually in foil.Bake in covered bbq for approx 1 hour or tender when tested with a skewer.Just before serving, flatten the potatoes with a mallet or similar.Unwrap, brush potatoes with combined garlic and butter and serve.

Peel and thinly slice 8 medium potatoesPlace in a pot on the stove top (with a pinch of salt) and bring to the boil.Thinly slice one large onion.Grease a casserole dish and layer the potato and onion, season each layer.Pour 300ml of cream over the combined potato and onion.Cover and bake in an oven at 180 degrees for one hour.Remove the lid and bake for a further 30 minutes.

To serve 4

• 8 slices of prosciutto
• 8 roma tomatoes
• Bag of spinach leaves
• Shaved parmesan cheese

Baste the vegetables with olive oil and cook on heated bbq plate until browned and tender.
Vegetables could include:

• Capsicum, quartered
• Eggplant, sliced
• Zucchini, sliced
• Red onions, quartered
• Carrots, halved, or baby carrots whole
• Baby beetroot, whole
• Parsnips, halved
• Kumera, sliced
• Pumpkin, sliced
• Potatoes, sliced

Wash the inside of the whole chicken and pat dry.Stuff the chicken with stuffing of choice. (If you are short of time, use a packet stuffing and add chopped Spanish onion and choice of spices.)Truss legs and wings using butcher’s string or wire – they need to stay secure as bird flips over. Baste with olive oil and other spices of choice.Tip: ensure that your poultry is evenly balanced on the rotisserie rod. Otherwise excessive strain will be placed on the rotisserie motor which could lead to burn out over time.

Score pork and rub with olive oil and salt.Heat covered bbq (outside burners only) to 250-300 degrees and place a shallow dish of water in the bbq (e.g. foil trays available from supermarkets)Place the pork in a roasting rack, place in covered bbq.Roast for approx. 30 mins and then turn burners to low.Pork will be cooked when juices run clear (approx. 30 mins per 500g)Rest for 10 minutes before carving.

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.