Warren Mendes ramps up a classic flavour combo – lemon and calamari – in this easy barbecue dish.

This calamari dish heroes classic and fresh Italian flavours.

There's barbecue chicken and then there's Matt Moran's barbecue chicken, and we think this recipe is the clear winner.

Jake makes the most of crunchy carrot in this cream side dish.

“Moreton Bay bugs are one of my favourite shellfish. The sweetness of the tails pairs beautifully with the umami kick of the kombu butter.” – Tom Gorringe

“‘Mielie’ is the term South Africans use for corn. White corn is used to make maize meal, but yellow sweetcorn still finds it way into many South African recipes – here it’s perfect for a handheld bite from the braai. Peri peri also has its origins in Southern Africa, where fiery-hot red chillies thrive. Portuguese influence on the food in Mozambique and South Africa inspired the recipe, which eventually spread to the rest of the world.” – Warren Mendes

Nornie Bero adds Australian flavour to a classic Spanish dish.

“Salad can be cooked on the braai (barbecue), too, and here it blisters tomatoes perfectly to intensify their sweetness and give them a bit of a smoky edge. Beans are eaten widely across South Africa, and turn this salad into a meal. You can add them to the spiced pickles 30 minutes before draining, as they’ll absorb all that incredible flavour!” – Warren Mendes

“A braai will almost always have meat as a centrepiece, so having a great spice rub is key. This rub can be used for so many meats, like lamb chops, butterflied chicken or even a piece of eye fillet. Here, it provides the foundation for some finger-licking ribs, slow-cooked in the oven and charred on the braai.” – Warren Mendes

This simple seafood salad is the perfect summer side.

Jake shares his romesco sauce recipe from Arhke – a tangy and earthy side that will round out any meal.

“Sometimes the simplest things are the best, and what could be simpler than sausages and buttered bread? Of course, a good sausage is key, as are onions. I’ve added a slug of beer to the mix for a hit of extra flavour (drink the rest while you’re cooking!) You can make the onions ahead of time and warm them up to serve.” – Matt Moran

These bite-size treats are perfect for summer entertaining.

“Baby leeks are a lot sweeter and haven’t built up as much fibre. Look for ones about as thick as your thumb.”

Seaweed butter adds a flavour punch to this easy, midweek lamb dish.