Skewered Mussels

1kg mussels

8 bacon rashers

Spicy Honey Glaze:

2 tbsp. honey

2 tbsp. tomato sauce

1 tsp. Worcestershire sauce

¼ tsp. Tabasco sauce

• Cook mussels in large saucepan of salted water, until they open, discard any that do not open.

• Remove mussel meat from shells.

• Cut bacon into 2cm x 6cm strips.

• Wrap mussels in bacon and thread onto skewers.

• Place skewers in a single layer in dish.

• Top with glaze.

• Marinate in refrigerator for 1 hour.

• Remove skewered mussels from glaze (reserve), barbecue until bacon is crisp and mussels are tender.

• Brush occasionally with reserved glaze during cooking.

Spicy Honey Glaze

Combine honey and sauces in a small bowl.

Green Peppercorn and Lemon Fish Steaks

4 thick mackerel steaks

½ cup lemon juice

2 tbsp canned green peppercorns, drained

1 tbsp. fresh thyme, chopped

2 green shallots, chopped

• Place mackerel steaks in shallow dish.

• Combine juice, peppercorns, thyme and shallots and pour over fish steaks.

• Refrigerate for several hours.

• Cook on barbecue plate until tender, about 10 minutes, turning and brushing with marinade during cooking.

Moreton Bay Bugs with Lime Butter

8 large green Moreton Bay bugs

60gr butter, melted

¼ cup lime juice

1 clove garlic, finely chopped

1 tbsp. fresh dill, chopped

¼ tsp. ground black pepper

• Cut soft shell covering away from the underside of bugs.

• Brush with combined butter, lime juice, garlic, dill and pepper.

• Barbecue or grill bugs until tender, brushing with butter mixture while cooking.

Carpet Bag Steaks

16 oysters

1 tbsp. lemon juice

4 thick beef rib-eye fillet steaks

30gr butter, melted

Spicy Sauce:

¼ cup Father’s favourite sauce

2 tbsp water

1 tbsp fresh mint, chopped

• Combine oysters and lemon juice in a small bowl; stand for at least 15 minutes.

• Cut a small pocket in the side of each steak.

• Fill the pockets with oysters, secure openings with toothpicks.

• Cook steaks on greased barbecue plate turning frequently until cooked as desired.

• Brush steaks with butter during cooking.

• Combine sauce ingredients in a small jug.

• Serve over steaks.

• Steaks can be prepared several hours ahead. Keep covered in refrigerator.

Skewered Honey Prawns

1kg green king prawns

2 tbsp. soy sauce

3 tbsp. hoisin sauce

1 tbsp. barbecue sauce

1 tsp. chilli sauce

1 tbsp. honey

1 tbsp. oil

1 tbsp. dry sherry

2 cloves garlic, crushed

• Shell prawns leaving tails intact.

• Combine sauces, honey, oil, sherry and garlic in a large bowl, add prawns, and mix well.

• Cover and refrigerate for 2 hours.

• Drain prawns, reserving marinade.

• Thread prawns onto skewers.

• Barbecue until prawns are tender.

• Brush with reserved marinade during cooking.

Barbecue Squid

1kg small squid hoods

1 tbsp. sweet fruit chutney

¼ cup lemon juice

2 tbsp. French dressing

2 cloves garlic, crushed

1 tbsp. honey

1 tbsp. fresh coriander

• Make cuts about 1cm apart on one side of each squid hood.

• Place squid in a large bowl with chutney, juice, dressing, garlic and honey.

• Mix well.

• Cover; stand for 2 hours or overnight.

• Barbecue for about 2 minutes or until squid are tender, turn often during cooking.

• Sprinkle with chopped coriander before serving.