Mix the garlic, sage, and rosemary together with the softened butter and a pinch of salt to create an herb butter.

Split the whole chicken in half (butterflied or spatchcocked) and carefully stuff the prepared herb butter under the skin of the chicken breast.

Season the butterflied chicken with sea salt and fresh ground black pepper, then splash with olive oil.

Preheat your BBQ grill to medium-high heat.

Place the seasoned chicken skin-side down on the BBQ grill and char-grill until well-colored and just cooked through, reaching an internal temperature of 160F/71C.

Remove the chicken from the grill and let it rest for 5 minutes.

Season the butterflied lamb shoulder well with sea salt and fresh ground black pepper, then splash with olive oil.

Place the seasoned lamb on the BBQ grill and cook to medium-rare (140F/60C), approximately 20 minutes.

Remove the lamb from the grill and let it rest for 5 minutes.

Splash all the vegetables (quartered radicchio or red chicory, quartered baby fennel, sweet peppers, chilies (optional), thick-sliced Spanish onion, and thick-sliced par-boiled kumara or sweet potato) with olive oil.

Season the vegetables with sea salt.

Place the seasoned vegetables on the BBQ grill and char-grill until well-colored and soft.

Serving: Arrange the BBQ chicken, lamb, and grilled vegetables on a platter.

Drizzle with red wine vinegar to taste before serving.