The combination of fresh salad and perfectly roasted chicken. What could be better on summer night?

"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

You can dice the vegies as big or small as you like and make this as refined or rustic as you choose, says Mike.

This recipe is based on an Emirati dish known as Mandi biryani, where the chook is roasted above the rice so the juices drip down into the rice, says Matt.

Best served around at a summer barbecue with a few of your nearest and dearest nearby. This is an edited extract from Matt Moran’s Australian Food: Coast + Country, Murdoch Books, $45, out now.

Could it get any better than a barbecued chicken? Oh yeah, when you serve it with an apricot and tequila salsa!

Kids and adults alike will love this sticky honey glaze.

Buttermilk ensures this chicken stays super-moist and utterly delicious.

Take your summer barbecue on a trip to India with these spiced skewers.

This midweek meal is anything but your average roast chook.

This warming broth is the perfect midweek meal as the temperature begins to drop.

Sticky chicken wings. Need we say more? This recipe is an extract from our new cookbook delicious. daily (HarperCollins, $45), out October 30.

Bursting with flavours, this is anything but your average roast chook.

Make three separate meals at once with this brilliant midweek meal option.

Colin Fassnidge is starting a retro food revival of the vol-au-vent with this easy and delicious starter that’s ideal for easy entertaining.