Throw away the sausages and chops and be inspired by celebrity Australian chef Ben O'Donoghue's exciting world of barbecue food. From Mexican Suckling Pig to Singapore Chilli Crab, you'll have your friends talking about your barbecue for years. Whether your pride and joy is a simple wire rack over an open fire, an everyday kettle barbecue or a gas-fired hotplate with all the bells and whistles, the recipes can be cooked on any equipment. You'll also find the best drinks and desserts to accompany your meal, along with recipes for all the rubs and marinades, breads, salads and vegetables you'll ever need to make your barbecues the best in the neighbourhood.

About the Author

Ben has recently returned to Australia, after working at some of the UK's most notable restaurants including the River Caf with Jamie Oliver and then at the exclusive Monte's Club. He has co-presented four seasons of Surfing the Menu with fellow Aussie Curtis Stone and New Zealander Mark Gardner and has written two books to accompany the series. He is a regular contributor to Delicious and Olive magazines.