The temperature’s rising and it’s time to take the cover off the barbecue and fire it up for another season of dining al fresco. Better still, treat your family to one of the latest gas barbecues and you’ll discover technology has moved on apace to make barbecuing easier and safer than you thought possible. Which is why many people now barbecue all year round – yes, even in winter (and they are not all displaced Aussies hankering after a beer and a barbie in the fresh air).

The beauty of gas barbecues is their convenience – instant controllable heat that means standing around waiting for the barbecue to heat up is a thing of the past. And there are sizes and prices to suit everyone. Whether you’re planning a one-off picnic on the beach with a portable bucket barbecue or a garden dinner party for family and friends with a sophisticated six-burner gas barbecue that would give any indoor cooker a run for its money.

This summer sees the introduction of some innovative products, like the chicken rotisserie grill that uses nothing other than hot air from lit coals to drive a rotisserie grill – a combination of natural energy and high tech turbine technology. A great centrepiece for any barbecue party, guests won’t believe their eyes when they see a chicken rotating on the high tech grill, and as it uses no electricity, batteries or other power apart from natural energy, there are no motor noises to drown out conversation or batteries to change.

Also new and likely to appeal to serious barbecue aficionados who know only too well the vagaries of British weather; the Outdoor Cooking Cabin is the equivalent of, well, moving the barbecue indoors. This option enables you to cook in the open air with all the comforts of home without having to worry about the odd rain shower. The outdoor cabin provides a solid base and shelter, and there are numerous storage options available to provide plenty of room for even the largest barbecues or cooking appliances.

At the other end of the spectrum, Bar-Be-Quick’s new Instant Party Barbecue is larger than the average instant barbecue and perfect for entertaining. It lights immediately, is ready to cook on after just 20 minutes, and burns for 1.5 hours – all the time needed to produce perfect party food, barbecue-style.

Barbecuing Tips

• Trim excess fat from meat to avoid flare-ups (it’s also better for your waistline)

• If possible, marinade the meat beforehand and baste it during the last 5-10 minutes of cooking

• Use tongs to turn meat as piercing it with a fork or skewer allows meat juices to escape

• Stay safe – always keep children and pets well away from the cooking area

• Cook food thoroughly but try to avoid excessive charring and/or burning as many doctors believe burnt food is carcinogenic

Lastly, keep away uninvited guests. The last thing you want is a swarm of wasps or an army of ants to join your barbecue. The following are natural ways to keep your party bug-free:

• Light citronella candles or oil burners. The smell is pleasant for humans but not for midges and other pesky critters

• Hold your party away from the most fragrant flowers in your garden. Insects like strong fragrances and are drawn toward them. This includes hairspray and perfumes, so go easy on the aftershave etc

• Use lots of garlic in your cooking and decorate with fresh lavender. Insects don’t like these smells and are more likely to keep their distance.

• Bright clothing attracts insects. Try toning down your colour scheme if you don’t want to attract the gnats – wasps are particularly fond of yellow shades.

• Crazy as it sounds, you might want to try avoiding bananas before you go out to a barbecue party – some pests will be attracted to the nectar through your skin.

• Wasps are attracted to sweet things, particularly in late summer. Tempt them away from the party by placing a dish of jam or beer at the opposite end of the garden.

Coconut Chicken Skewers

Serves 4

12 wooden skewers

4 skinless/boneless chicken breasts, cut into 2.5cm cubes

Oil for brushing

Marinade

250ml can of coconut milk

1 mild red chili, de-seeded and sliced

Grated zest and juice of one lime

1 garlic clove, crushed

3cm piece of root ginger, grated

To Serve

250g red rice

2 tbsp fresh chopped coriander

Salt and black pepper to taste

Soak skewers in cold water for 30 minutes. Stir together the marinade ingredients, add chicken cubes, mix well, cover and chill for 25 minutes. Remove chicken and discard marinade. Remove skewers and pat dry. Thread the chicken cubes evenly onto the skewers, brush with oil and barbecue over direct/medium heat for 8-10 minutes or until chicken is cooked through, turning once. Cook rice, season and mix with fresh coriander. Place skewers on rice and serve.