Antipasto

Crispy bread

1. Thinly slice the bread
2. Add oil, garlic, salt and pepper
3. Toast on both sides

Cacciatore chips

1. Thinly slice the salami
2. BBQ till crispy

Warm rosemary olives

1. Rinse the olives
2. Heat BBQ to medium heat in fry pan
3. Add garlic, cook without colour
4. Add rosemary - stripped from the stalk
5. Add olives
6. Add chilli, sliced or whole, depending on the intensity of heat required
7. Add the lemon slices
8. Season with the pepper
9. Toss on the barbie until heated through

Peperoni con salsa verde

1. Grill capsicums whole until the skin bubbles and burns
2. Break capsicums open and peel the skin off
3. Slice into long strips.
4. Mix all other ingredients in the food processor to make salsa verde
5. Serve capsicums topped with salsa verde

Insalata di funghi

1. Clean the mushrooms. BBQ with the sage, adding evoo and pepper.
2. Mix the oil and the juice from the lemons adding the egg yolks.
3. Chop the parsley and anchovies. You’ll need about 4 tblspn.
4. With the blade of a large knife, flatten the garlic clove.
5. Blend the dressing until it is thick and silky.
6. Pour over the mushrooms and serve.

Cozze

1. Heat BBQ
2. Add oil, garlic and chilli (fanned) – cook for 1 minute
3. Add mussels, place lid over – cook two minutes on high heat
4. Add wine, chopped parsley and season with salt and pepper to taste
5. Stir mussels around to promote even cooking, replace lid
6. When shells are open the mussels are ready – serve in large bowl with a finger bowl

Zucchini rolls

1. Slice zucchini lengthways, and Grill
2. Place on a tray.
3. Salt and pepper each slice
4. Add shaved leg ham and semidried tomato
5. Roll and skewer with a cocktail fork

To serve

1. On a platter, arrange all prepared recipes around the plate, being creative with the colour, trying not to crowd them too much.
2. Serve with the bread, as a starter to any BBQ.