Celebrate dads (plus grandads, uncles, brothers and dog dads) this Father’s Day by firing up the barbecue with these grilled meats, seafood and sides. Complete the feast with Dad’s favourite drinks and desserts for the ultimate weekend this September.

Barbecue roasted chicken with tarragon salsa

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

The quail that Anthony Bourdain ate

This is an edited extract from Meatsmith by Andrew McConnell and Troy Wheeler, published by Hardie Grant Books, AUD$60.00, available November 1, 2023. Photography by Mark Roper.

“One of the most memorable moments in our history is when Matt Preston brought in Anthony Bourdain to film No Reservations. We were asked to feed Anthony whatever we liked, and this was one of the dishes he ate. The highest form of compliment came when he ordered another plate of this – ‘more birdy’. He loved it! It’s a combination inspired by Iranian flavours: saffron and onion in the marinade and the Iranian verjuice dressing. I recommend lighting a charcoal barbecue for this one, but you can cook it over a gas barbecue, too.” Joseph Abboud. Begin this recipe at least 5 hours ahead.

Bloody Mary barbecue prawn salad

This simple seafood salad is the perfect summer side.

Colin Fassnidge's barbecued smoky butterflied chicken

Crank up the barbie – Colin Fassnidge cooks up a fresh, summery take on the classic roast chicken.

Barbecued calamari with salmoriglio (Italian dressing)

This calamari dish heroes classic and fresh Italian flavours.

Sichuan barbecued prawns

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

Baharat chicken skewers with fennel fattoush

Helena Moursellas gets clucky with this special spiced salad pairing.

Barbecued harissa chicken and corn

“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

Barbecued cabbage with macadamias and chicken fat and fennel sauce

Chef Alanna Sapwell prepares a hearty side with some of the freshest Northern Rivers produce.

Barbecued king prawns with chorizo and Aleppo pepper butter

Barbecued king prawns with chorizo and aleppo pepper butter

Fire up the barbie for these spicy prawns. But be warned: you’ll want to add this butter to everything!

Jimmy Barnes' barbecue chicken rubbed with berbere spices

Berbere spice mix is used in Ethiopian cooking and is a mixture of several ground spices, including cumin, coriander, ginger, chilli, nutmeg and cloves. You can find it where speciality spices are sold, or online. Begin this recipe at least 4 hours ahead. This is an edited extract from Where the River Bends by Jane and Jimmy Barnes (published by HarperCollins Australia, $49.99).