Ingredients ( serves 6 )

• 6 slices prosciutto, thinly sliced lengthways
• 2 bunches asparagus, woody ends trimmed

Method

1. Wrap a slice of prosciutto around an asparagus spear. Repeat with remaining prosciutto and asparagus.
2. Preheat barbecue on high. Cook asparagus on barbecue, turning occasionally, for 5 minutes or until just tender. Serve on a platter with baby potato rosemary skewers.

Ingredients ( serves 8 )

• 900g desiree potatoes, peeled, cut into 5cm pieces
• 1 tablespoon olive oil
• 1 red onion, finely chopped

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Ingredients ( serves 4 )

• 1/2 cup whole-egg mayonnaise
• 2 garlic cloves, finely chopped
• 4 x 120g beef scotch fillet steaks, trimmed

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Ingredients ( serves 4 )

• 4 (about 900g) beef blade steaks
• Olive oil spray
• 1 x 400g can butter beans, rinsed, drained

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Ingredients ( serves 4 )

• 1/4 cup olive oil
• 2 crushed garlic cloves
• 1 tablespoon chopped fresh rosemary

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Ingredients ( serves 12 )

• 2kg pork spare ribs
• 1 cup (250ml) tomato puree
• 3 tbs (1/4 cup) honey

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Ingredients ( serves 4 )

• 2 (about 300g each) pork fillets, cut into 2cm pieces
• 1 tbs finely grated lemon rind
• 60ml (1/4 cup) fresh lemon juice

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Ingredients ( serves 4 )

• 600g chicken thigh fillets, trimmed, cubed
• 24 grape tomatoes
• 2 (300g) red onions, cut into wedges

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