Aussie spring was made for the barbie, so we have collected 10 new spring BBQ ideas for you to try. Think bright marinades, quick grills, and sides that don’t steal your afternoon. From grilled chicken and pork chops to prawn and veggie skewers, here’s how to keep it simple and tasty with some new flavours to explore and a fresh update on some already familiar ones.
Warm afternoons are slowly coming back, the BBQ’s hot, and we’re in the mood for food that tastes bright and feels easy, along with some new flavours. Think quick marinades, fast cooking, and plates piled with colour — the sort of al fresco BBQ that works for a weeknight as well as a long, lazy Sunday.
This season’s flavours lean fresh and zesty: lots of citrus (hello mandarin and lime), plenty of soft herbs (mint, parsley, thyme), and just enough heat to keep things interesting — Calabrian chilli, chilli crisp, aji amarillo, salsa macha. Lighter cuts love this style: grilled chicken that cooks evenly, lamb cutlets that kiss the grill and rest, grilled shrimp (prawns) that take minutes, and rump steak sliced juicy and thin. Even the sides get a turn over the flames — veggie skewers like miso-butter mushrooms and charred zucchini — while cold bowls of potato salad or pasta salad keep the table happy.
Everything below is built for real life: short ingredient lists, metric measures, clear temps, and gear you already own. Choose your cuts the way you like them with Tru-Order system, fire up the barbie, and let these fresh ideas carry you from spring into a long, sunny summer.
Note: This started as a yuzu-based recipe; however, they are not readily available here, so we’ve adapted it to mandarin + lime so you can grab everything at your local store.
At a glance: Prep 10 mins (plus marinate 2–4 hrs) • Cook 8–10 mins • Serves 4 • Chicken to 74 °C • Easy
Why it works: fresh citrus + mint screams spring; perfect barbecue chicken energy.
You’ll need (serves 4):
Method:
1) Whisk everything except chicken. Marinate 2–4 hours.
2) Thread onto soaked skewers. Grill over medium-high (≈220 °C) 8–10 minutes total, turning. Rest 3 minutes.
Swap options: Use orange if mandarins are out; basil instead of mint for a softer herb note.
Serve with: grilled asparagus, lemon wedges, and a spoon of potato salad.
Pairing: Riesling or XPA.
At a glance: Prep 10 mins (marinate 30–120 mins) • Cook 4–8 mins • Serves 4 • Prawns opaque / Chicken 74 °C • Easy
Why it works: fruity chilli heat + citrus is made for warm evenings.
Aji Amarillo paste is abit of a newcomer to the Australian table but can now be found in most deli's and online
Aji Amarillo paste is a bit of a newcomer to the Australian table, but can now be found in most delis and online. It adds a fruity chilli heat to dishes and pairs beautifully with citrus flavours. When marinated with prawns, the combination creates a vibrant and delicious meal for warm evenings. I first came across this when growing my own chilli plants and later in varous Ceviche's when in Peru. Definately worth a try!
You’ll need (serves 4):
Method:
1) Marinate 30 minutes (prawns) or 2 hours (chicken).
2) Grill hot and fast: prawns 4–5 minutes total; chicken 6–8 minutes.
Swap options: Use Peruvian-style yellow chilli sauce or a mild harissa if aji amarillo is hard to find.
Serve with: shaved fennel & orange salad and a simple pasta salad.
Pairing: Sauvignon Blanc or pilsner.
At a glance: Prep 5 mins • Cook 4–6 mins • Serves 4 • Lamb pink • Very easy
Why it works: nutty chilli-oil + lamb fat = flavour bomb.
You’ll need (serves 4):
Method:
1) Pat cutlets dry; brush lightly with salsa macha; season with salt.
2) Grill medium-high 2–3 minutes each side for pink. Rest 5 minutes.
3) Finish with chopped parsley and a squeeze of lemon.
Swap options: Chilli crisp + crushed roasted peanuts have a similar nutty heat.
Serve with: cherry tomato & oregano salad; add veggie skewers if you want more BBQ action.
Pairing: Grenache/GSM or amber ale.
At a glance: Prep 10 mins (marinate overnight) • Cook 10–12 mins • Serves 4 • Pork 63–65 °C • Easy
Why it works: a sweet–savoury glaze that caramelises beautifully; a crowd-pleaser in any BBQ recipes collection.
I first encountered banana ketchup during a trip to the Caribbean. Much to my surprise, I discovered that it was also readily available much closer to home. Nowadays, you can conveniently find it stocked at Woolworths!
You’ll need (serves 4):
Method:
1) Marinate overnight.
2) Skewer and grill medium-high 10–12 minutes, turning and basting with extra ketchup. Rest 3 minutes.
Swap options: Tomato ketchup + 1 tsp brown sugar + a splash of pineapple juice.
Serve with: cucumber, red onion & vinegar quick-pickle; a bowl of pasta salad on the side.
Pairing: Shiraz (lighter style) or lager (Great Northern goes really well.)
At a glance: Prep 10 mins (marinate 1–4 hrs) • Cook 35–45 mins • Serves 4–5 • Chicken 74 °C • Moderate
Why it works: bright heat that plays nicely with citrus and herbs.
You’ll need (serves 4–5):
Gremolata finish: ½ cup parsley (finely chopped), 1 clove garlic (finely grated), zest of ½ lemon, 2 tsp olive oil.
Method:
1) Rub chicken with chilli paste, oil, zest, salt. Marinate 1–4 hours.
2) Grill indirect at ~200 °C, skin-side up, 35–45 minutes to 74 °C in the thickest part. Crisp skin over direct heat 2–3 minutes.
3) Rest 10 minutes; scatter gremolata.
Swap options: Mild chilli paste + lemon zest + a pinch of chilli flakes if Calabrian is unavailable.
Serve with: grilled zucchini & mint yoghurt, plus a tangy potato salad for al fresco eating.
Pairing: Vermentino or pale ale.
At a glance: Prep 10 mins • Cook 8–10 mins • Serves 4 • Pork 63–65 °C • Easy
Why it works: sweet–salty–chilli fruit over juicy pork = instant spring. You can easily interchange cutlets, chops, or for a lean version medallions.
Tajín, originally from Mexico, is a relatively new ingredient in Australia, has become quite common and is known for being a great salt rim on a Margarita. It adds a unique flavour profile to dishes, making it a versatile addition to recipes. Tajín-grilled pineapple salsa on Pork Cutlets offers a sweet-salty-chilli combination that pairs perfectly with juicy pork, creating a taste sensation that embodies the essence of spring.
You’ll need (serves 4):
Pineapple salsa: ½ ripe pineapple (wedges), 1–2 tsp Tajín, ¼ red onion (finely chopped), handful coriander, 1 small red chilli (optional), 1 lime.
Method:
1) Season cutlets; grill medium-high 3–4 minutes each side to 63–65 °C; rest 5 minutes.
2) Dust pineapple with Tajín; grill to char; chop, toss with onion, coriander, chilli, lime.
Swap options: Use mango + lime + chilli flakes if pineapple isn’t ripe.
Serve with: butter lettuce & avocado; great with chilled pasta salad.
Pairing: Pinot Gris or Mex-style lager. (Carona or Sol)
At a glance: Prep 15 mins (marinate 1–2 hrs) • Cook 6–8 mins • Serves 4 • Chicken 74 °C • Easy
Why it works: aromatic spice + tangy, crunchy slaw.
You’ll need (serves 4):
Quick pikliz: 2 cups shredded cabbage, ½ cup grated carrot, 1 small Scotch bonnet or habanero (finely sliced, to taste), 60 mL white vinegar, 1 tsp sugar, ½ tsp salt, a few thyme leaves. Toss and set aside 20–30 minutes.
Method:
1) Coat thighs with jerk, oil, sugar, salt. Marinate 1–2 hours.
2) Grill 6–8 minutes total to 74 °C. Rest 3 minutes, slice.
3) Build burgers with pikliz and mayo.
Swap options: Use jalapeño for a milder slaw.
Serve with: grilled corn with lime butter and a bowl of potato salad.
Pairing: Hazy pale ale or rosé.
At a glance: Prep 10 mins • Cook 8–10 mins • Serves 4 (side) • Easy
Why it works: umami-rich veg side that’s big enough to be a main.
You’ll need (serves 4 as a side):
Method:
1) Mix glaze. Thread veg; brush generously.
2) Grill medium-high 8–10 minutes, turning and basting.
3) Finish with sesame and spring onion.
Swap options: Dairy-free? Use olive oil + 1 tsp tahini instead of butter.
Serve with: any grilled steak or grilled chicken; also welcome alongside pork chops.
Pairing: Light pinot noir or kölsch.
At a glance: Prep 10 mins • Cook 4–6 mins • Serves 4 • Beef 52–55 °C (med-rare) • Easy
Why it works: classic chimichurri, springy mint, and a little preserved lemon to cut through rich beef.
You’ll need (serves 4):
Mint-chimichurri:
Method:
1) Mix chimichurri and set aside. - Want a really simple version of this? Grab one of our Sur Chimichurri and chop in some fresh mint.
2) Bring steaks to room temp (20–30 mins). Pat dry, season generously with salt and pepper, and brush lightly with oil.
3) Preheat BBQ to high (≈230–250 °C). Grill steaks 2–3 minutes per side (total 4–6 mins), aiming for 52–55 °C internal for medium-rare. If there’s a fat edge, give it 30 seconds on the side to render.
4) Rest 5–8 minutes. Serve whole or slice across the grain and spoon over mint-chimichurri.
Serve with: grilled cos, parmesan & lemon, and a bowl of herbed potato salad.
Pairing: Malbec or IPA.
At a glance: Prep 10 mins (marinate 1–2 hrs) • Cook 25–30 mins • Serves 4 • Chicken 74 °C • Easy
Why it works: crunchy chilli oil + sticky orange glaze.
You’ll need (serves 4):
Method:
1) Toss wings with all ingredients. Marinate 1–2 hours.
2) Grill at ~220 °C*, turning, 25–30 minutes to 74 °C and nicely glazed. Rest 5 minutes.
Serve with: sesame & spring onion; add veggie skewers for balance.
Pairing: Dry cider or wheat beer.
We offer customized cutting services to meet your specific needs, ensuring every order is perfectly tailored. Once prepared, your items are packed with utmost care to maintain quality and freshness. Our reliable delivery service covers the entire Sydney area, bringing convenience to your doorstep. With our state-of-the-art Tru-Order system, you have the flexibility to select the exact quantities and specific preferences for your BBQ recipes, whether you're planning a quick weeknight meal or a relaxing outdoor weekend feast. This approach ensures every dining experience is perfectly suited to your lifestyle.
A Mexican chilli oil with nuts and seeds. It brings heat, nuttiness, and a glossy finish to grilled meats, such as lamb cutlets. A new product to the Australian market it can be found at Harris Farm Markets and Amazon.
Chicken (thighs/wings/butterflied): 74 °C. Pork cutlets/skewers: 63–65 °C (then rest). Beef rump steak (med-rare): 52–55 °C. Grab one of our handy fridge magnets the next time you are instore or ask for one to be included in your next order.
Yes. Use fresh mandarin juice with a little lime for acidity. It gives a similar bright citrus profile that works brilliantly on grilled chicken and grilled shrimp (prawns).
Try a mild harissa, a yellow chilli sauce, or a blend of sweet chilli with lime zest. Keep it fruity rather than smoky.
Cook indirect at about 200 °C until the thickest part hits 74 °C (35–45 minutes), then finish skin-side down over direct heat for crisping — classic barbecue chicken technique.
