Roast rack of lamb with low fire and covered hood. Marinate with red wine, spices and tangy sauces. Place a spray of rosemary twigs on the meat. Roast for one hour depending on the size of the roast.
Sausage sizzle are best cooked glazed on cast iron or steel rack across the fire. Large prawns are very popular during Christmas when it is bright and sunny Down Under.
Fry mushrooms and other mixed vegetables such as pumpkin, zucchini, onions and tomatoes on a tray over indirect heat. These non-stick stainless steel plates are really useful. The veggie turn out juicy when it's not overcooked.
Bake garlic bread, potatoes, small taro or sweet potatoes in ambers or residue heat from BBQ.
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