little things mean a lot.

"It's that special marinade, that flavourful oil, or that applause-provoking barbecue sauce that can transform an ordinary cook into a backyard chef,'' he says.

"Marinades contain three basic components: acid, to tenderise and add zip; oil, to add moisture, carry flavour, and promote browning; and herbs and/or spices to provide extra taste.

"Spending that extra few minutes to add your signature touch to grilled foods will be rewarding to you, your family, and your lucky guests.

"When using a marinade as a basting sauce, for food safety either bring the marinade to a boil before brushing over food or use marinade early enough in the cooking process to allow it to become thoroughly cooked before the meat or fish is removed from the grill.'' Saucing secrets: Because the acid used in some marinades and sauces may react with certain metallic, it is best to marinate food and in glass or ceramic dishes. Or use heavy-duty plastic bags.

If meat is not covered by marinade, turn or toss occasionally to ensure even flavouring.

Be sure to let sauce cool to room temperature before using as a marinade.

Marinating in the refrigerator is safer than at room temperature.

Where a range of marinating times is given, the shorter time may be used for convenience, but the longer marinating time produces greater flavour.

Fish is not ordinarily marinated for longer than 30 minutes because the acid will begin to "cook'' the fish.

Glazes have a high sugar content, which caramelises under heat to give them their gloss. They must be applied only during the last few minutes of grilling or they will burn.