Barbecue
Adam Liaw’s barbecued lamb leg with tomato and mint salad
A deboned and butterflied lamb leg is a great thing to barbecue, particularly when served with a fresh, herby salsa.
- 2 hrs +
- Adam Liaw
- Recipe collection
- Seasonal produce
Five things to do with romesco, the Spanish flavour bomb (and how to make the sauce at home)
Traditionally served with fish and grilled meats, this brilliant capsicum sauce enlivens everything it touches. Make extra sauce so you can freeze some for later.
Steak with crispy marinated artichoke chips and salsa verde
The perfect midweek steak-and-chips fix, served with a zingy salsa verde and a green salad.
- 30 mins - 1 hr
- Jessica Brook
Bruschetta with cherry tomatoes, basil, olives and feta
Turn this easy dinner party starter into a light dinner by adding roasted capsicum or slices of cured meat.
- < 30 mins
- Neil Perry
Chorizo choripan rolls with green tomato chimichurri
Elevate midweek sausages by taking inspo from the Argentinian street food classic of choripan, grilled chorizo-stuffed rolls with green tomato chimichurri.
- < 30 mins
- Jessica Brook
Coffee-rubbed rib-eye with straw fries
Coffee-mustard rub adds flavour to the steaks and helps to tenderise them for this bistro-at-home dish.
- < 30 mins
- Jessica Brook
Burrata with cucumber and cumin herb oil
This side dish achieves the winning formula of plenty of oomph for little effort.
- < 30 mins
- Katrina Meynink
Adam Liaw’s avocado toast salad
Think of this as being like an avocado panzanella and serve it with lunch or dinner rather than for breakfast.
- < 30 mins
- Adam Liaw
Melted gruyere and caramelised onions make this burger a flavour explosion
Plus mustard, thyme and fries... et voila! This French onion soup-inspired burger is an instant classic.
- < 30 mins
- Jessica Brook
- Recipe collection
- Best of
From air-fried to feta fries: The 20+ most popular recipes of January 2025
Healthy salads, sticky chicken, Greek classics and a sweet treat or two, too. The year’s off to a bright start, recipe-wise.
Original URL: https://www.theage.com.au/goodfood/topic/barbecue-l8n