Australia Day recipes for the grill

NOTHING screams summer like an outdoor barbie and when the heat is on, I want easy, yet tasty solutions.

NOTHING screams summer like an outdoor barbie and when the heat is on, I want easy, yet tasty solutions.

Here are three no-fuss recipes that the family and I will be enjoying all summer long - I'm sure your family will, too. - Kim Coverdale, Food Editor, Super Food Ideas

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RUMP STEAK WITH SALSA VERDE & TOMATO SALAD

Serves 4

Preparation time: 15 minutes (plus 20 minutes standing)

Cooking time: 10 minutes

Skills: Basic

400g packet tomato medley mix (a mix of tomato varieties)

1 tbsp extra virgin olive oil

2 tsp red wine vinegar

1/4 tsp caster sugar

650g beef rump steak

30g salad leaves

SALSA VERDE

1 cup firmly packed fresh flat-leaf parsley leaves

1/2 cup firmly packed fresh basil leaves

1/4 cup firmly packed fresh mint leaves

1 tbsp drained capers

2 small gherkins, chopped

1 tbsp dijon mustard

1 1/2 tsp white wine vinegar

1/4 cup extra virgin olive oil

Cut large tomatoes in half and leave smaller tomatoes whole. Place in a large shallow dish. Place oil, vinegar and sugar in a screw-top jar. Season with salt and pepper. Secure lid. Shake to combine. Add oil mixture to tomato. Gently toss to combine.

Set aside at room temperature for 20 minutes for flavours to develop.

To make the salsa verde: Place parsley, basil, mint, capers, gherkins and mustard in a food processor. Process until finely chopped. Transfer mixture to a bowl. Add the vinegar, olive oil and 1 tablespoon of cold water. Stir to combine.

Grease a barbecue char-grill or pan. Heat on medium-high heat. Season steak with pepper. Cook steak for 4-5 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil. Stand for about 5 minutes.

Add salad leaves to the tomato. Toss to combine. Slice steak and serve with salsa verde and tomato salad.

Recipe: Claire Brookman

WINE MATCH

Raidis Estate 2009 Cabernet Sauvignon - $25

Capture several of the elements of this ripping barbecue delight with this great red full of fragrance, grape flesh and a touch of herbal seasoning.

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TERIYAKI CHICKEN SKEWERS WITH RICE SALAD

Serves 4

Preparation time: 15 minutes (plus overnight refrigeration)

Cooking time: 20 minutes (plus standing)

Skills: Basic

750g chicken thigh fillets, trimmed, cut into 4cm pieces

1 cup sushi rice, washed, drained

Rice bran oil spray

2 green onions, thinly sliced

1 tbsp sesame seeds, toasted

1 medium carrot, peeled, cut into thin matchsticks

1 lebanese cucumber, cut into thin matchsticks

2 tbsp coarsely chopped pickled ginger

1 tbsp lemon juice

2 tbsp rice wine vinegar

1 tsp sesame oil

Pinch caster sugar

TERIYAKI MARINADE

1 garlic clove, finely chopped

1/3 cup dark soy sauce

1 tbsp mirin

1 tbsp caster sugar

To make teriyaki marinade: Combine garlic, soy sauce, mirin and sugar in a bowl. Stir until the sugar dissolves. Combine marinade and chicken in a glass bowl. Cover, refrigerate overnight.

Place rice in a saucepan over medium-high heat. Add 1 1/2 cups of cold water. Bring to the boil. Reduce heat to low. Cover. Simmer for 10 minutes or until liquid is absorbed. Remove from heat. Set aside for 10 minutes. Stir rice with a fork.

Rinse under cold water. Drain. Chill for 30 minutes.

Drain chicken, reserving marinade. Thread chicken on to prepared skewers. Spray skewers with oil.

Heat a barbecue char-grill or char-grill pan on medium heat. Cook skewers, turning and basting with reserved marinade, for 10-12 minutes or until browned and cooked through.

Place rice, onion, sesame seeds, carrot, cucumber and ginger in a bowl. Whisk lemon juice, vinegar, sesame oil and sugar together. Pour over salad. Season and toss to combine. Serve skewers with rice salad.

Taste tip: You'll need 8 pre-soaked bamboo skewers.

Recipe: Kim Coverdale

WINE MATCH

Yellowtail 2012 Semillon Sauvignon Blanc - $10

When you're piling plenty of flavour into your food, don't skimp on the wine - look for a blend of varieties that provides richness as well as some zing.

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SMOKY PORK RIBS WITH COLESLAW

Serves 4

Preparation time: 15 minutes (plus overnight refrigeration)

Cooking time: 1 hour

Skills: Basic

3 racks (1.5kg) American-style pork ribs

2 medium carrots, peeled, grated

1 small white onion, quartered, thinly sliced

1/2 small red cabbage, shredded

1/4 cup fresh dill, chopped

2 tsp caraway seeds

1/3 cup coleslaw dressing

SMOKY BARBECUE MARINADE

2 garlic cloves, finely chopped

1 tbsp smoked paprika

2 tbsp brown sugar

1/4 cup golden syrup

1 tbsp white wine vinegar

1 tbsp olive oil

2 tbsp barbecue sauce

To make smoky barbecue marinade: Combine garlic, paprika, sugar, golden syrup, vinegar, oil and barbecue sauce in a jug. Place ribs in a large glass or ceramic dish. Pour over the marinade. Cover. Refrigerate overnight.

Preheat a covered barbecue on high. Drain ribs, reserving marinade. Place ribs in a large disposable foil baking dish. Cook ribs, using indirect heat, for 1 hour or until browned

and cooked through, basting with the reserved marinade every 15 minutes.

Meanwhile, combine carrot, onion, cabbage, dill and caraway seeds in a large bowl. Drizzle with coleslaw dressing. Season. Toss to combine. Serve the ribs with coleslaw.

Recipe: Kim Coverdale

WINE MATCH

Yalumba 2011 Y-Series Shiraz - $14

There's a whole lot going on here in barbecue sauce-style ribs, so you need a good, juicy, easy-drinking style red to stand up to the turbo-charge of flavours.