Food memories can often be the most evocative. Barbecues were a big part of family life while I was growing up in Queensland.

I’ve spent the last six years in India finding my feet as a chef, opening three restaurants and working in this incredible food bowl. My travels to some of India’s most remote destinations have taught me so much, and now my style of cooking has a connection to both Indian and Australian cuisine.

During my time in India, I particularly loved trying the street food available. In my early years, I’d venture out on my scooter to see what I could find. One of my favourite haunts was a street food truck in Goa that sold the most incredible pork vindaloo pav!

Another fond memory was cooking chilli prawns over hot coals with a local family in Assam. A variation of this dish has since become a top seller at my restaurant at Antares in Goa.

These are a few of my go-to barbecue recipes inspired by my childhood and my travels across India. The incredible textures, masalas and flavours of India combine so well with locally sourced and fresh produce of Australia.

My barbecue tips

• Keep it simple: don’t overcomplicate things and stick to a few dishes. Getting the timing and heat right for an assortment of proteins is a tough job even for a highly skilled chef.

• Win some serious brownie points with unexpected twists which are seamlessly incorporated into your meats or vegetables – the addition of Indian spices and marinating. These twists will add character and make for some smokingly good food.

• Bring proteins to room temperature. Remove them from the fridge a good two to three hours before placing on the grill. This will help it cook evenly.

• Refrain from cooking something outlandish on your grill. After a few glasses of wine, misplaced confidence can lead to a serious disaster.

• Take the guesswork out of cooking by using a thermometer to check when it’s done.

Pulled pork vindaloo brioche buns

First up is my all-time favourite grill – pork vindaloo. When cooked to perfection the traditional Goan delicacy transports me to India. Sweet and tangy, it’s flavoured with vinegar, chillies, ginger and garlic. Take a bite and trust me, you won’t stop at just one!

Serves 6
Prep: 20 minutes
Cook: 1 hour

900 g pork shoulder, 1 cm dice
1 litre chicken stock
1 tbsp garlic paste
1 onion, finely diced
1 tsp Kashmiri chili
1 tsp cumin ground
1 tbsp tomato paste
2 tbsp white wine vinegar
Oil for cooking
Brioche buns, for serving
Pomegranate seeds, for serving

Take a heavy based-saucepan and place on the barbecue or hot plate on medium heat. Add oil and sauté the onion and garlic until translucent, around seven to eight minutes.

Add the pork cubes and sauté until browned, about eight minutes. Add spices and stir until fragrant (30 seconds). Add the paste, vinegar and stock and cook with the barbecue lid closed on a low-medium heat, until pork shreds apart and the sauce has thickened (about one hour). This can work on coal or gas – but coal will add a more smoky flavour.

Finally shred the pork with a fork and knife, and reduce if needed. Season and serve in sliced and heated buns, then top with pomegranate seeds.

Chilli garlic prawns

The highly addictive beach lifestyle of Goa reminds me of my home state of Queensland. With an abundance of seafood, the top-selling dish on my menu at Antares are my Chilli Garlic King Prawns. Grilling brings out the sweetness in the prawns and you get just the right kick from the chilli. It is simple, juicy, zesty, and packed with flavour.

Serves: 6
Cook: 10 minutes
Active prep: 5 minutes
Rest: 20 minutes

900 g king prawns, deveined, deshelled, tail intact
3 tbsp garlic paste
1 tsp chili powder
1⁄4 cup oil
2 limes, halved

In a bowl, place garlic, chilli and oil and stir well. Add the prawns to the marinade and ensure they are evenly coated. This can be made ahead of time – even the night before. Just make sure you have not added any citrus, as this will cure the prawns. If you’re short of time, these can sit for 20 minutes.

Skewer the prawns one piece per skewer. Grill on the barbecue over a medium heat until cooked, about four to five minutes. Squeeze with a generous amount of lime and serve.

Pickled cucumbers

Kachumber salad is one of the most common sides in India and is served with almost everything. This is my version.

Serves 4
Active prep 5 minutes
Cook 5 minutes
Rest 30 minutes

1 cucumber, finely sliced in rounds
50ml white wine vinegar
50g sugar
1 cinnamon stick
2 cloves
4 peppercorns
100g green olives
Fresh dill

In a small saucepan add vinegar, sugar and spices and bring to a gentle simmer. Place cucumber slices in a heat proof bowl. Once the vinegar and spice mix is simmering, pour through a strainer directly over the cucumber slices. Allow to sit for 30 minutes and serve at room temperature, or if made ahead of time, refrigerate and serve cold. Dress with diced green olives and dill.