"With moussaka, it's the idea that it's warming – it makes you feel fantastic. It's not fine dining; it just really hits the soul." – George Calombaris

This Greek scrambled egg dish from George Calombaris is perfect at any time of the day.

Masterchef judge George Calombaris uses the barbecue to add a smoky twist to this classic dip.

Fried cheese hot dogs, need we say more?

The barbecue isn't just for steak, and this salad of chargrilled haloumi and peaches is tasty proof.

"If you'd like to make the pickled cucumbers you'll need to start the recipe a day ahead; otherwise use gherkins. And if you don't have time to smoke yoghurt, use plain yoghurt – these will be just as tasty."

When you're looking for light, effortless but impressive, you can't go passed this grilled calamari.

Beautiful tomatoes are the hero of this vibrant salad.

Take your veggie game to next level with this barbecued broccoli recipe.

Nothing seems more fitting for an Aussie summer than lamb on a barbecue.

"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

Masterchef judge and all-round Greek cuisine extraordinaire George Calombaris serves up a summer barbecue chicken dish that's hard to beat.

"I love the fact that to this day there are single industries in Athens. The sock man sells the socks, and the mushroom lady sells the mushrooms. When I was in Athens, I would visit the platia (square) every morning and buy a koulouraki. The round piece of bread, crusted in sesame seeds, was a little bit chewy but so good. I found it incredibly inspiring to walk through the ancient city eating such humble traditional food. Start this recipe the night before so the dough can prove slowly in the fridge." – George Calombaris

This recipe is by MasterChef judge and restaurateur George Calombaris. He says: "This dish pays homage to the financial situation in Greece. We all know it’s a mess. In saying that, there are two things that no one can take away from the Greeks: their pride and their passion. I say this to young cooks all the time: if you don’t have pride and passion then don’t become a chef."

"What I love about baklava is that the recipe changes all the time, depending on who’s making it and where they come come from. It’s a great way for cooks to put their personal stamp on it. This combination of almond and vanilla is beautiful, and adding just a pinch of salt brings out the flavour of the almonds. Make sure the syrup has cooled completely before pouring it over the hot pastries (or do it the other way: hot syrup and cold pastries – just make sure one is hot and one is cold)."  – George Calombaris