Even real estate agents regard an "outdoor kitchen" to be an outstanding necessity for contemporary fashionable entertaining.

According to them your home is not complete without a huge black and chrome hooded monstrosity, that for most of the time stands draped in expensive dark leather looking like some foreboding mysterious monolith. 

Nearby, you will find a large steel sink and an ornate imported marble food preparation bench along with storage space designed to hide the gas bottles that fire up the the pretend barbecue.

Friends of mine, who live in "Glamoursville", Canberra, have recently spent many thousands of dollars renovating their back terrace into one of these desirable assets.

Their house is blessed with a complete stainless steel kitchen (Miele, I think) with a stove that has two ovens and spectacular grilling facilities (enough to feed an army).

The last time I visited, we enjoyed drinks on the terrace, while both the host and hostess unveiled the monster, lit up the gas and did a lot of pushing and poking of edible  things, while rushing back and forth into the adjacent, inside kitchen.

When all was cooked and ready, all the guests lined up to have their share of the feast, and then we traipsed inside to dine at the large wooden French farmhouse kitchen table. Bizarre!

I wondered how often the real stove was used – if ever.

I enjoy barbecued food. The real thing, I mean, which has to be done over hot coals, resulting in lots of charred, black, crusty bits on the edges of the meat, served in pleasant outdoor surrounds. 

However, a continuing diet of grilled meat can become boring, which is why today's tasty offerings provide opportunities to revitalise your barbecue dishes with a flavoured butter here and a salsa there.

Suddenly you will find how interesting basically boring burnt meat can be.

Makes about 35 portions. This is my favourite dressing for any variety of grilled meat. Just place a couple of slices on a grilled steak, lamb or pork chop, sausage or chicken breast. Magic. Make the full recipe – it will keep for weeks in the fridge.

250g butter, at room temperature

1½ tablespoons vegetable or canola oil

1½ sliced white onion

4 tablespoons Indian curry powder

2 large handfuls flat-leaf parsley

3 garlic cloves

3 teaspoons lemon juice

 2½ tablespoons Worcestershire sauce

6 anchovies fillet

1 teaspoon salted baby capers, well rinsed and drained

1 teaspoon sea salt

2½ teaspoons freshly ground pepper

1 very small handful basil

1 small handful thyme

1 tablespoon ground ginger

1 large egg yolk

Heat the oil in a large frying pan and cook the onion and curry powder over low heat until soft and fragrant.

Put all the other ingredients in a food processor, add the onion mixture and process until just combined.

Adjust the seasoning to taste. If making for immediate use set aside in a bowl, (not in the refrigerator), ready to spoon on to your meal.

Otherwise, roll the mixture in a sheet of baking paper or foil into a log shape, about 35cm long and 4cm in diameter.

Wrap in plastic and refrigerate until firm. Cut into 1cm thick slices to serve.

About 35 portions. This butter is great with anything that has a nice bit of barbecued crust on the outside, even beef, which sounds a bit strange, but it is really delicious. You can make roast garlic butter in the same way – just substitute the anchovies with 100g roast garlic and add some sea salt.

250g unsalted butter, at room temperature

125g anchovy fillets

juice ½ lemon

freshly ground pepper 

Put the butter and anchovies in a food processor and puree. Add the lemon juice and freshly ground pepper, no salt due to the saltiness of the anchovies, (also the reason for unsalted butter), and process for a further minute.

If making for immediate use, set aside in a bowl, as above. Otherwise, roll into a log shape, also as above, for chilling.

Makes about 1½ cups. Perfect to enhance any barbecued food, this refreshing salsa, combines a mixture vegetables and herbs held together with simple dressing. If you are not into the fire of red chillies, reduce the amount, or even leave them out. It will still taste great.

2 large handfuls of mint, finely shredded

1 Lebanese cucumber, cut in half, deseeded if necessary, and cut into thin slices.

1 red onion, finely sliced

1 red onion, finely sliced

2 garlic cloves, finely chopped

1 ripe tomato, peeled, deseeded and diced

4 small red chillies, finely sliced into thin rings

juice 1 lemon

60ml (¼ cup) extra virgin olive oil

salt/pepper

Combine all the ingredients in a bowl. Mix well and season with salt and freshly ground black pepper.

Makes about 600g (3½ cups). Absolutely delicious on barbecued fish or shellfish and equally good with poultry. It's a bit like a finely diced guacamole and looks terrific.

1 avocado, ripe but not mushy

½ red onion, finely diced

1 ripe tomato, peeled, deseeded and finely diced

2 spring onions, cut into rings, using all the white and some green

1 red capsicum, cut in half, cored and deseeded, and finely sliced

2 tablespoons finely shredded flat-leaf parsley 

juice 1 lemon

salt/pepper

80ml (1/3 cup) extra virgin olive oil

6 drops Tabasco sauce

Cut the avocado in half and remove the stone by wedging a knife in and wiggling it free.

Take a large spoon and scoop the avocado out of its skin, cut it into fine dice and put it in a stainless steel bowl. Add the red onion, tomato, spring onion and capsicum and gently mix. 

Add the parsley, lemon juice, salt, freshly ground pepper and extra virgin olive oil and stir together.

Check the seasoning and add the Tabasco. 

Makes 500ml. This is the real McCoy - a classic American-style barbecue sauce and well worth making for your next special berbecue event. It will keep for up to three weeks.

2 x 400g cans Italians tomatoes

80ml vegetable oil

1 brown onion, finely sliced

2 garlic cloves, minced

1 tablespoon salt

125ml tomato sauce

60ml Worcestershire sauce

2 tablespoons honey

185ml red wine vinegar

1 tablespoon  smoked sweet paprika

2 teaspoons chilli powder

2 teaspoons freshly ground black pepper

125m orange juice

Roughly chop the tomatoes, reserving the juice.

Heat the oil in a pan and add the onion, garlic and salt. Sweat for five minutes until soft. 

Add the tomato and juice and the remaining ingredients and bring to the boil, then reduce to a simmer and cook gently for 2 to 2½ hours, or until thick. 

Puree with a stick blender or use a food processor to blend. Pour into sterilised jars or bottles.

Serves 4. This simple, but lovely salad will add another dimension to a barbecue meal.

3 medium beetroot

2/3 cup walnut pieces, toasted

100g feta, crumbled

handful of baby beetroot leaves

For the dressing:

2 garlic cloves, finely chopped

¼ cup olive oil

1 tablespoon red wine vinegar

½ teaspoon sea salt or rock salt

Peel the beetroot, slice then cut the slices into shreds. Pile the beetroot and leaves on a serving platter.

Make the dressing  by whisking together the garlic, oil, vinegar, salt and some freshly ground black pepper.

Just before serving, pour the dressing over the beetroot, then sprinkle with the walnuts and crumbled feta.

Toss at the last minute to combine the colours and flavours.