"The key to a juicy, tender and flavoursome pork belly is in the cooking process. The secret? Low and slow, which is why barbecuing a pork belly really is a fantastic technique. Plus, because you’ve cooked it on the grill, you end up with an added depth of flavour, with all that smoky goodness you can only get from outdoor cooking!" This is an edited extract from Barbecue This! by Luke Hines, published by Plum, RRP $39.99, photography by Mark Roper.

"The most cooked dish in my house is butter chicken, so I wasn’t going to write a barbecue book without giving you guys a version of my all-time fave that can be done outdoors!" says Luke Hines. This is an edited extract from Barbecue This! by Luke Hines, published by Plum, RRP $39.99, photography by Mark Roper.

"When I was a kid I was addicted to all things teriyaki! At the time, Japanese restaurants were popping up everywhere and my go-to was teriyaki salmon, so here’s my take on it with a few healthy tweaks to the traditional teriyaki sauce," says Luke Hines. This is an edited extract from Barbecue This! by Luke Hines, published by Plum, RRP $39.99, photography by Mark Roper.

"Kofta are simple meatballs made from minced meat and spices, and they are popular all over the Middle East. These lamb kofta are so easy to make and are really elevated by the coconut dipping sauce," says Luke Hines. This is an edited extract from Barbecue This! by Luke Hines, published by Plum, RRP $39.99, photography by Mark Roper. You will need 8 metal skewers for this recipe.

"The sauce is really unique, with a good amount of heat and a lovely earthiness coming from the walnuts – perfect with that succulent marinated chicken!" says Luke Hines. This is an edited extract from Barbecue This! by Luke Hines, published by Plum, RRP $39.99, photography by Mark Roper.