The ultimate grazing, share plate for your next barbecue.
BBQ Besties: 50 sides and dips
Get all the inspiration you need for planning your summer menu with our 50 sides and dip recipes.
Grilled haloumi, peach, ham and mint salad
The barbecue isn't just for steak, and this salad of chargrilled haloumi and peaches is tasty proof.
Broad bean, feta and toasted sesame hummus
An Ottolenghi-style feta dip, perfect to kick off a late lunch this summer.
Double mint potato salad
The potato salad is a classic – Matt Preston adds mint to this delightful version for a fresh twist on the traditional.
Crudités with tuna and bean dip
The crudites you use are dependant entirely on what you grow and find. Serve one larger bowl for sharing, or four small ones.
Heirloom carrot salad
Carrots are such a versatile vegetable. They are prepared in three different ways in this salad, giving three different textures and transforming the humble carrot into a very noble dish. This is an edited extract from Hummus & Co: Middle Eastern Food to Fall in Love With by Michael Rantissi and Kristy Frawley (Murdoch Books, RRP $49.99).
Barramundi cob dip
MasterChef 2015 winner Billie McKay's barramundi cob dip puts a modern twist on the ‘80s Aussie barbecue classic. Whip it out at your next get-together for smiles all-round.
Sweet potato salad with sage, speck and horseradish
Serve as a side or on it's own as an easy and delicious salad. Either way, you'll love it.
Grilled witlof salad
Every barbecue needs a good salad to go on the side.
Walnut pate
Nutritionist and TV chef Zoe Bingley-Pullin designs light and healthy food with entertaining in mind. This is a protein-rich, vegetarian pate alternative you'll love.
Marinated lamb cutlets with herb dipping sauce
Katie Quinn Davies' spring lamb cutlets are served with a super herb dipping sauce, inspired by the predominantly parsley-based Italian salsa verde.
Spiced sweet potato dip with crisp flatbread
When served with toasted flatbread and crisp witlof leaves, bright, fruity, spicy sweet potato makes a great starter with drinks.
George Calombaris' carrot tzatziki
"This dip is made with some pretty simple ingredients, but it is so important to roast your garlic before you use it. Roasting removes the astringent flavour that can be a little overpowering. There is nothing worse than going out for meal and tasting it again the next day, if you know what I mean." George Calombaris
This Jerusalem artichoke and gorgonzola salad is the ultimate autumn side
Leave it to Maggie Beer to create a salad, unlike any we've seen before. New, different but absolutely tasty.
Beetroot dip
Make the most of seasonal produce with this tangy beetroot dip.