None of my English friends can barbecue. They approach it as if it were Everest, overresearched, overprepared and overdressed. Aussies don’t even try. We chuck everything on, turn it when necessary and serve it with something fresh and easy. The barbecue is just an outdoor kitchen when it’s too sunny to stay inside. Its laid-back quality captures the spirit of alfresco eating perfectly.

BBQ tips

* For an instant dip, mix Thai sweet chili sauce with lime juice

* Baste food with the oil from a jar of anchovy fillets, preserved artichokes or pickled lemons. Why waste all that flavour?

* Grill lemon wedges alongside fish andd meat and use the warm juice as an instant dressing

The basics

* Long matches are very handy. So are long-handled tongs.

* Coals cook, flames burn. Give your barbie time to produce glowing coals covered in white ash (about 20 minutes) for more grill and less char.

* For British charcoal that comes from responsibly managed woodlands, visit localcharcoal.co.uk .

* Dip scrunched-up baking paper in olive oil and use it to wipe the grill. When in doubt, oil the food as well.

* Don’t crowd the grill: it’s better to leave space and cook in batches.

* Leave the damn thing alone — don’t keep poking and prodding.

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