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

We're calling it: this is your ultimate Aussie summer salad. Loaded with barbecued lamb shoulder, sweet juicy mangoes, creamy avocado and crunchy macadamias, it's the perfect summer dinner or entertaining dish. After marinating the lamb, you can have it on the table in 30 minutes, plus you can easily double the recipe. 

“Everyone loves corn, and it’s at its peak during summer. There are so many different ways to eat it – you can cut the kernels off and mix them through things, or barbecue it like I’ve done here. My homemade harissa complements the sweetness of corn with a beautiful peppery kick.” – Clare Falzon

“The key with this is all in the cooking and seasoning of the fish. Only skin-side down on an intense heat, making sure the skin is completely dry. You want the skin to go crisp and charred while the flesh just starts to warm and release its oils. The cafe de Paris butter can be made in advance and frozen (see notes), then used on anything. Alternatively, there are a number of pre-made ones you can buy anywhere these days. Victor Churchill does a pretty good job of it!” - Alex Prichard

“Taking an old school classic and giving it a spice-up, these lamb rissoles are great for a midweek meal or weekend barbecue lunch.” – Matt Moran

This simple seafood salad is the perfect summer side.

These homemade kebabs make the perfect quick summer meal. Packed with bright Mediterranean flavours, fire up the barbecue for a simple weeknight meal or double the recipe for effortless summer entertaining. You’ll need 6-8 metal or wooden skewers for this recipe. If using wooden skewers, soak in water for 30 minutes before using, to stop them from burning.   

"It’s pretty hard to resist a good barbecue chicken. This simple spicy version can be done indoors in your oven, or on an outdoor grill, if you’ve got one. No matter how you cook it, it still delivers that hit of smoky flavour, thanks to chipotle chillies in adobo." – Danielle Alvarez

Paul Farag shares a Middle Eastern barbecue staple – tawook skewers – that you and your family will love.

“The chicken will take around 45 minutes to cook, with around 15-20 minutes resting time. You can choose any type of chicken you like, and you can also opt for a smaller-sized bird if you want. For me, the most important step is to brine the bird before it goes onto the barbecue. This will not only help with moisture retention, but also with cook time. You could also add any other spices or herbs to the brine to make it your own, but I like to keep the brine simple and then glaze the chicken with a spiced olive oil while it’s cooking.”  – Paul Farag. You’ll need to start this recipe a day ahead.

Warren Mendes gives new meaning to grilled cheese with this open haloumi bruschetta.

"This is one of my favourite summer salads – colourful, textural and with such complex, vibrant flavours. It's a dish I could easily eat once a week." – Luke Nguyen. This recipe is by Luke Nguyen.

Grilled peaches make a surprising addition to this flavour-packed pasta salad.

Editorial Director Kerrie McCallum shares an easy seafood dish to get the prawn party started.

Level up your next festive feast with this epic potato salad.