ENTERTAIN Cookbook

ENTERTAIN

FINGER FOOD, SHARED PLATES, DRINKS & MORE

E N T E R T A I N

Crowd-pleasing classics and delicious new recipes, plus three incredible grazing boards.

DIPS & ANTIPASTI

FIG, PROSCIUTTO & ANTIPASTI SALAD

prep time 15 minutes serves 6

12 slices prosciutto (180g), trimmed, cut into two or three pieces

6 medium ripe figs (360g), quartered and sliced

¼ cup (40g) sicilian green olives

300g marinated artichoke hearts, halved

¼ cup (40g) drained caperberries, rinsed

1 tbsp red wine vinegar

1 tbsp extra virgin olive oil

1 tbsp fresh micro red radish leaves (optional)

chargrilled bread, to serve

1 Arrange prosciutto, figs, olives, artichokes and caperberries on a platter.

2 Combine vinegar and oil in a small bowl, season to taste; drizzle over salad.

3 Top salad with radish leaves and serve with chargrilled bread.

tip Marinated artichoke hearts with stems are available from specialty delicatessens. You can use bottled artichokes in oil instead, available from most supermarkets.

RICOTTA TOASTS WITH GRAPES & ROSEMARY HONEY

prep + cook time 55 minutes serves 4

⅓ cup (110g) honey, plus extra to drizzle

2 x 10cm stalks fresh rosemary, plus extra to serve

3 cups (525g) seedless green grapes

2 tbsp verjuice

540g loaf sourdough bread, cut into eight slices

160g soft ricotta

1 Combine honey and rosemary stalks in a small saucepan. Bring just to the boil. Remove from heat; cool to room temperature.

2 Meanwhile, place grapes and verjuice in a large saucepan over high heat; coarsely mash grapes with a potato masher to extract juice. Bring to the boil; simmer for 25 minutes or until thick and syrupy. Cool.

3 Cook bread slices on a heated oiled chargrill plate or pan over high heat for 2 minutes each side or until grill marks appear.

4 Spread ricotta on toast, top with grape mixture. Serve drizzled with rosemary honey and sprinkle with extra rosemary sprigs.

tip Honey can be warmed in the microwave until hot to infuse rosemary.

WHIPPED EDAMAME WITH RICE PAPER CRACKERS

prep + cook time 35 minutes

serves 8

4 cups (800g) shelled frozen edamame (see tips)

⅓ cup (80ml) peanut oil

2 tbsp sesame oil

⅓ cup (80ml) mirin

⅓ cup (80ml) rice wine vinegar

¼ cup (75g) dashi miso paste (see tips)

2 tbsp lemon juice

1 tbsp japanese mayonnaise

peanut oil, extra, for shallow-frying

16 x 16cm rice paper rounds (80g)

1 tsp black sesame seeds

⅓ cup (95g) pickled pink ginger

micro coriander, to serve (optional)

1 Cook edamame in a large saucepan of boiling water for 5 minutes or until tender; drain. Refresh in a bowl of iced water; drain.

2 Process edamame with oils, mirin, vinegar, miso, lemon juice, mayonnaise and 1/3 cup (80ml) water, stopping processor occasionally to scrape the side, for 3 minutes or until pale and smooth. Transfer to a bowl; cover.

3 Fill a large saucepan one-third full with extra peanut oil; heat to 180°C (or until a cube of bread turns golden in 15 seconds). Deep-fry one rice paper round at a time for 5 seconds or until puffed. Drain on paper towel.

4 Top whipped edamame with sesame seeds and serve with pickled ginger and rice paper crackers. Sprinkle with micro coriander.

do-ahead Dip can be made up to 4 hours ahead and refrigerated. Rice paper crackers can be fried up to 2 hours ahead; store between sheets of paper towel in an airtight container.

TIPS

Shelled edamame and dashi miso paste are available from Asian food stores. If you can only find edamame in the shell, you will need about 2kg.

TIP

Labne is a soft yoghurt “cheese”; it is sold in some delis and large supermarkets.

MARINATED OLIVES, LABNE & GRILLED FLATBREAD

prep + cook time 20 minutes (+ cooling & refrigeration)

serves 4

1 medium lemon (140g)

2 pickled green chillies, halved lengthways

3 small cloves garlic, sliced

4 sprigs fresh lemon thyme

1½ cups (240g) mixed olives

½ cup (125ml) olive oil

5 souvlaki wraps (425g)

1½ cups (420g) labne (see tip)

½ tsp ground sumac

1 tsp za’atar

1 Remove rind from lemon with a zester (or peel rind thinly from lemon avoiding the white pith then cut rind into long thin strips). Juice lemon; you will need 2 tbsp lemon juice.

2 Combine rind, chilli, garlic, thyme, olives and oil in a medium saucepan. Heat over low-medium heat for 3 minutes or until oil is hot; do not boil. Remove from heat; cool for 10 minutes.

3 Transfer olive mixture to a large glass bowl, then stir in lemon juice. Cover, refrigerate for 4 hours or overnight, stirring occasionally.

4 Cook wraps, in batches, on a heated oiled chargrill plate or pan until browned lightly on both sides.

5 Drizzle labne with 1 tbsp oil from the marinated olives, sprinkle with sumac and za’atar. Serve labne with drained olive mixture and grilled wraps.

do-ahead Olives are best marinated at least 1 day or up to 3 days ahead; keep covered in the fridge.

FETTA DIPS

GREEK FETTA & MIXED OLIVE

prep time 10 minutes serves 4 as a starter

In a food processor, pulse 200g greek fetta, 2 tbsp fresh oregano leaves and 1 clove crushed garlic until it forms a spreadable consistency. With motor operating, add 1 tsp lemon juice, then 2 tbsp light olive oil; process until light and creamy. Spoon into a small serving bowl; top with 2 tbsp each squashed sicilian and small kalamata olives, 1 tsp thin strips lemon rind and drizzle with 2 tsp extra virgin olive oil. Serve with lavosh bites.

PERSIAN FETTA & POMEGRANATE

prep time 10 minutes serves 4 as a starter

In a food processor, process an undrained 180g tub persian fetta and 1 clove crushed garlic until smooth. Spoon into a small serving bowl; top with 1 tbsp dukkah and 1 tbsp fresh pomegranate seeds. Serve with fresh cucumber and chargrilled pitta bread.

SALSA VERDE RIPPLED FETTA

prep time 15 minutes

serves 4 as a starter

In a food processor, pulse 200g goat’s fetta and 1 clove crushed garlic until it forms a spreadable consistency. With motor operating, add 1 tsp lemon juice, then 2 tbsp light olive oil; process until light and creamy. Spoon into a small serving bowl. Clean food processor. Process 1 cup firmly packed fresh flatleaf parsley leaves, ½ cup firmly packed fresh basil leaves, 1 tbsp baby capers, 1 tbsp extra virgin olive oil and 1 tbsp lemon juice until finely chopped and combined; season to taste. Gently swirl salsa verde through whipped fetta; top with extra fresh basil leaves, if you like. Serve with chargrilled baguette slices.

WHIPPED FETTA

prep time 10 minutes

serves 4 as a starter

In a food processor, pulse 200g greek fetta and 1 clove crushed garlic until it forms a spreadable consistency. With motor operating, add 1 tsp lemon juice, then 2 tbsp extra virgin olive oil; process until light and creamy. Spoon into a small serving bowl; drizzle with an extra 1 tbsp oil, season with freshly ground black pepper. Serve with chargrilled sourdough slices.

PAN CON TOMATE

prep + cook time 15 minutes serves 2

500g cherry truss tomatoes

¼ cup (60ml) extra virgin olive oil

4 large slices sourdough bread (280g)

1 clove garlic, halved

70g soft goat’s cheese, crumbled

2 tbsp fresh oregano leaves

1 Preheat oven to 200°C. Line an oven tray with baking paper.

2 Place tomatoes on tray, drizzle with 2 tbsp oil; season. Roast for 10 minutes or until skins burst and tomatoes have softened.

3 Meanwhile, drizzle bread with the remaining oil. Cook on a heated chargrill plate or pan for 1 minute each side or until lightly charred. Rub slices with cut sides of the garlic.

4 Crumble cheese onto toasts; squash warm tomatoes lightly onto cheese. Top with oregano and season to taste.

SWAP

Use regular cherry or grape tomatoes instead of cherry truss tomatoes.

DO-AHEAD

Dip can be made up to 1 week ahead; store covered in the fridge.

ROASTED BEETROOT & RED ONION DIP

prep + cook time 2 hours (+ cooling) makes 5 cups

5 medium beetroots (800g), trimmed

1 medium bulb garlic (70g)

2 medium red onions (340g), quartered

cooking-oil spray

1½ cups (360g) sour cream

1 cup (100g) walnuts, roasted (see tip)

1 tbsp red wine vinegar

crackers and crudités, to serve

1 Preheat oven to 180°C. Line an oven tray with baking paper.

2 Place beetroot, garlic and onion on tray. Spray with oil; season. Bake for 1 hour. Remove garlic and onion from tray. Cover beetroot with foil; bake for a further 45 minutes or until tender. When beetroot is cool enough to handle, remove and discard skins. Chop coarsely.

3 Squeeze garlic cloves from bulb. Blend or process beetroot with garlic, onion, sour cream, walnuts and vinegar until smooth. Season.

4 Serve dip with crackers and crudités.

tip Roasting nuts brings out the flavour. Spread walnuts evenly onto an oven tray; roast in a 180°C oven for 5 minutes or until golden brown. Or, place nuts in a heavy-based frying pan; stir constantly over medium-high heat until evenly brown.

BLINIS WITH CHICKEN PÂTÉ,

FIG & HONEY WALNUTS

prep + cook time 40 minutes makes 18

⅔ cup (100g) white spelt flour

1 tsp baking powder

½ cup (125ml) buttermilk

1 egg

20g butter, melted

¼ tsp fine salt

cooking-oil spray

2 tbsp honey

⅓ cup (35g) walnuts

1 tsp red wine vinegar

150g chicken pâté

2 black figs (120g), cut into nine wedges each

small flat-leaf parsley leaves, to serve

1 Sift flour and baking powder into a medium bowl; make a well in the centre. Whisk buttermilk, egg, butter and salt in a small jug; pour into dry ingredients. Stir until just combined; stand 5 minutes.

2 Spray a large heavy-based frying pan with oil; heat over medium heat. Spoon 2 tsp of mixture for each blini into pan, about six at a time. Cook blinis for 1 minute on each side or until golden. Transfer to a wire rack to cool. Repeat with the remaining mixture, spraying with more oil between batches, to make 18 blinis in total.

3 Heat honey in a small frying pan over medium heat; add walnuts, stir for 3 minutes or until walnuts are toasted and honey thickens. Carefully stir in the vinegar.

4 Spread cooled blinis with pâté; top with fig wedges and honey walnuts. Sprinkle with parsley leaves and season with pepper.

DO-AHEAD

Blinis can be made several hours ahead. Assemble them just before serving.

SWAP

To make cheese biscotti gluten-free, use gluten-free self-raising flour.

CHEESE BISCOTTI

prep + cook time 1 hour 20 minutes (+ cooling)

makes 20 pieces

1 cup (120g) almond meal

½ cup (80g) wholemeal self-raising flour

2 tsp dried oregano leaves

½ tsp baking powder

¼ tsp cayenne pepper

½ cup (40g) finely grated parmesan

1 cup (120g) coarsely grated cheddar

2 eggs

¼ cup (60ml) olive oil

1 Preheat oven to 180°C. Line an oven tray with baking paper.

2 Combine almond meal, flour, oregano, baking powder and cayenne pepper in a medium bowl. Add cheeses then mix well.

3 Whisk eggs and oil in a small jug. Add the egg mixture to cheese mixture. Using your hands, bring the mixture together. Turn dough out onto a lightly floured surface, then roll mixture into a 25cm log. Place log on tray; flatten slightly.

4 Bake for 35 minutes or until lightly browned. Leave on tray for 15 minutes.

5 Reduce oven to 160°C.

6 Using a large serrated knife, cut log diagonally into 1cm slices. Place slices in a single layer on oven tray. Bake for 15 minutes. Turn the biscotti over. Bake for a further 10 minutes or until lightly browned. Cool on wire racks.

do-ahead Make biscotti up to 1 week ahead; store in an airtight container. If they soften, return to oven to re-crisp.

serving ideas Serve biscotti with marinated olives (page 15), or as part of the cheese & fruit grazing board (pages 26-29) or antipasti grazing board (pages 50-53).

WARM BAKED BRIE WITH HONEY

CHOC-NUT SALAMI

RED ONION & FIG MARMALADE

ROSEMARY ALMOND & PECAN MIX

CHEESE & FRUIT GRAZING BOARD

RECIPES

PAGES 28-29

CHEESE & FRUIT GRAZING BOARD

serves 12

MAKE

• Choc-nut salami

• Warm baked brie with honey

• Rosemary almond & pecan mix

• Red onion & fig marmalade

BUY

Hard or semi-hard cheese gruyère, beaufort, tilsit, manchego, cloth-bound or vintage cheddar

Goat’s cheese fresh natural or ashed goat’s cheese

White mould/soft creamy fromager d’affinois, brillat savarin (triple crème), brie, camembert (double crème)

Blue cashel blue, fourme d’ambert, Tarago

River shadows of blue, Milawa blue

Wash rind Tarago River jensen’s red, taleggio, port salut

Bread-like things baguette, fruit bread, pumpernickel bread, oat cakes, grissini, gluten-free and regular crackers

Nuts natural almonds, walnuts

Dried fruit dried figs, apricots, medjool dates, muscatels on the vine

Fresh fruit grapes, apricots, strawberries, kiwifruit, pear, figs, grapefruit, oranges

Fruit pastes quince or plum

CHOC-NUT SALAMI

prep + cook time 25 minutes (+ refrigeration)

serves 8 (makes 2 x 20cm logs)

Combine 1/3 cup (80ml) port, 1½ cups coarsely chopped dried dates and 1¼ cups coarsely chopped plump dried figs (see tip) in a small saucepan over low-medium heat. Simmer, covered, for 3 minutes or until fruit softens slightly. Uncover; simmer 1 minute or until port has evaporated. Remove from heat. Stir in 1½ tsp vanilla paste and 1 tsp ground cinnamon. Cool for 15 minutes. Meanwhile, finely chop 1/2 cup roasted whole pecans and 1/3 cup roasted whole pistachios; spread on a shallow tray. Process fig mixture until smooth. Add 100g cooled melted dark (70% cocoa) chocolate; process until well combined. Stir in an extra 1¼ cups roasted whole pistachios. Divide mixture into two portions. Using a 40cm piece of plastic wrap, roll and shape one portion into a 20cm log. Remove from plastic wrap; roll in chopped nuts to coat. Re-roll in plastic wrap to enclose, twisting ends of wrap. Place on a tray. Repeat with remaining portion and nuts. Refrigerate for 6 hours or overnight. Slice to serve.

tip We used plump dried figs in bags, not Turkish dried figs. do-ahead Nut salami can be made up to 2 weeks ahead; store, wrapped, in fridge.

WARM BAKED BRIE WITH HONEY

prep + cook time

15 minutes

serves 6

You need a 280g wheel of triple cream brie in a wooden box.

Preheat oven to 180°C. Line a small oven tray with baking paper. Open brie box; remove brie and plastic lining wrapper. Line base and side of box with baking paper, extending paper 1cm above the side. Score surface of brie in a criss-cross pattern at 2cm intervals, 1cm deep. Return brie to box; place on lined tray. Slice 2 garlic cloves; push into cuts. Drizzle 1 tsp olive oil, then 1 tbsp honey over brie. Wet 2 thyme sprigs, 4 small bay leaves and 1 rosemary sprig, place on top of brie. Replace box lid. Bake for 10 minutes or until cheese is very soft. Serve brie drizzled with extra honey.

swap Use camembert instead of the brie.

ROSEMARY ALMOND & PECAN MIX

prep + cook time

30 minutes (+ cooling)

makes 5 cups

Preheat oven to 180°C. Line two oven trays with baking paper. Sift 1½ cups pure icing sugar into a bowl. Place 260g almonds and 270g pecans in a colander; rinse under cold water. Tip wet nuts onto trays; sift sugar over nuts. Divide 1 tbsp chopped rosemary, 1 tsp sea salt flakes and ½ tsp pepper between trays; toss well. Roast nuts for 20 minutes, stirring halfway through cooking, or until fragrant and browned. Cool nuts on trays; they will become crisp on cooling. Separate nuts into clusters and store in airtight jars. do-ahead Nut mix can be made up to 1 week ahead; store in airtight jars at room temperature.

RED ONION & FIG MARMALADE

prep + cook time

1 hour 10 minutes

(+ cooling)

makes 4 cups

Heat 80g butter and 2 tbsp extra virgin olive oil in a large deep frying pan over high heat; add 1kg thinly sliced red onions, 3 thinly sliced cloves garlic and 1 tsp sea salt flakes. Cook, stirring continuously, for 8 minutes or until onion is reduced in bulk. Add 1/3 cup sugar and 2 tsp thyme leaves; stir for a few minutes until coated. Reduce heat to low. Cook, stirring occasionally, for a further 30 minutes or until the onion is very soft. Add ½ cup finely chopped dried figs, 2/3 cup (160ml) red wine vinegar and 1/3 cup (80ml) port. Increase heat to high. Cook, stirring occasionally, for a further 15 minutes or until the liquid is reduced and syrupy. Cool.

do-ahead Marmalade can be made 1 day ahead; store in an airtight container in the fridge.

PEA PESTO BRUSCHETTA

prep + cook time 30 minutes serves 4

⅓ cup (35g) walnuts

500g frozen peas

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

2 cloves garlic

1 tsp white wine vinegar

80g manchego cheese, grated finely (see swap)

630g loaf sourdough bread, cut into 8 slices

1 Preheat oven to 150°C.

2 Roast walnuts on an oven tray for 8 minutes or until golden; cool. Coarsely chop walnuts; reserve 2 tbsp to serve.

3 Meanwhile, add peas to a saucepan of boiling salted water; return to boil, cook for 1½ minutes or until peas are tender. Drain. Refresh in a bowl of iced water; drain.

4 Place ⅓ cup of peas in a small bowl; drizzle with 1 tbsp of the oil, then season. Reserve to serve.

5 Process remaining peas with chopped walnuts, garlic, remaining oil and the vinegar until smooth. Season to taste. Transfer to a bowl; add ½ cup grated cheese, stir into a thick spread.

6 Preheat an oiled chargrill plate or pan over medium heat. Cook bread slices for 1½ minutes each side or until grill marks appear.

7 Spread pea pesto on toasted bread; top with the reserved peas and reserved walnuts. Sprinkle with remaining cheese and season.

SWAP

Manchego is a hard Spanish sheep milk cheese; use parmesan or pecorino instead.

DO-AHEAD

Pâté can be made up to 3 days ahead; keep covered in fridge. Remove pâté 1 hour before serving to let dip soften.

SMOKED TROUT PÂTÉ

prep + cook time 30 minutes (+ cooling)

serves 6 as a starter

1 tbsp olive oil

1 medium white onion (150g), chopped finely

1 clove garlic, crushed

1 small red onion (100g), sliced thinly

2 tbsp red wine vinegar

1 tsp salt

1 tsp white sugar

350g whole hot-smoked trout

100g butter, chopped

2 tbsp lemon juice

2 tbsp pouring cream

1 tbsp olive oil, extra

2 tbsp drained baby capers

2 tbsp fresh dill sprigs

150g store-bought bagel crisps

1 Heat oil in a small frying pan over medium heat; cook white onion and garlic, stirring, for 5 minutes or until soft but not coloured. Cool.

2 Combine red onion, vinegar, salt and sugar in a glass bowl. Stand for 10 minutes or until onion has softened. Drain.

3 Meanwhile, remove skin and bones from trout. Process trout, white onion mixture, butter, juice and cream until smooth; season to taste.

4 Heat extra oil in same cleaned pan; cook capers, stirring, over high heat for 1 minute or until crisp.

5 Spoon pâté into a serving bowl, top with drained red onions, capers and dill. Serve with bagel crisps.

CARROT & MISO DIP

prep + cook time 20 minutes

serves 6

3 sheets original mountain bread (75g)

cooking-oil spray

3 medium carrots (360g), chopped coarsely

2 medium shallots, chopped coarsely

1 clove garlic, chopped

¼ cup (60g) white (shiro) miso paste

⅓ cup (80ml) avocado oil or vegetable oil

2 tsp sesame oil

¼ cup (60ml) rice wine vinegar

1 tsp black sesame seeds

1 tbsp fresh small coriander leaves

1 Preheat oven to 200°C.

2 Place bread on two oven trays, spray both sides with oil; season with salt. Bake for 4 minutes or until golden and crisp. Break into large pieces.

3 Blend or process carrot, shallots, garlic, miso, oils, vinegar and 1½ tbsp water for 30 seconds or until mixture is smooth and combined; season.

4 Transfer dip to a serving bowl. Sprinkle dip with sesame seeds and coriander. Serve with mountain bread crisps.

do-ahead Mountain bread crisps can be made up to 3 days ahead; store in an airtight container. Dip can be made up to 3 days ahead and refrigerated in an airtight container; stir, then top with sesame seeds and coriander before serving.

TIP

Haloumi is best cooked just before serving.

HALOUMI & AVOCADO BRUSCHETTA

prep + cook time 30 minutes makes 24

2 x 300g seeded baguettes

cooking-oil spray

500g haloumi

3 medium avocados (750g)

2 tbsp lemon juice

400g cherry truss tomatoes, quartered and sliced

40g mixed salad leaves

1 tbsp extra virgin olive oil

1 Preheat oven to 180°C. Line two oven trays with baking paper.

2 Slice each baguette thinly on an angle into 12 pieces. Place slices on oven trays; spray both sides with oil. Bake for 10 minutes or until golden.

3 Cut haloumi into 24 thin slices; place between sheets of paper towel to drain for 5 minutes.

4 Meanwhile, coarsely mash avocado with juice in a medium bowl. Season to taste.

5 Pan-fry haloumi, in batches, in an oiled large frying pan over medium-high heat for 1 minute each side or until golden brown.

6 Top toasted bread with haloumi, avocado mixture, tomato and salad leaves. Drizzle with oil to serve.

do-ahead Toast bread 2 hours ahead; store in an airtight container. Combine avocado mixture 1 hour ahead; store in the fridge.

SEEDED GOAT'S CHEESE WITH TOMATO SALAD

prep time 20 minutes serves 4

300g soft goat’s cheese

2 tsp sesame seeds, toasted

2 tsp poppy seeds, toasted

⅓ cup (80ml) olive oil

400g baby heirloom tomatoes, halved and quartered

¼ cup (35g) hazelnuts, roasted, chopped coarsely

½ cup fresh mint leaves

2 tbsp red wine vinegar

1 clove garlic, crushed

40cm long baguette, cut into 2cm slices

marinated olives (page 15), to serve

1 Process cheese, seeds and 2 tbsp of the oil in a small food processor until smooth; season to taste.

2 Combine tomatoes, hazelnuts and mint in a medium bowl.

3 Combine remaining oil, the vinegar and garlic in a small bowl; season to taste. Pour dressing over salad; toss to combine.

4 Serve goat’s cheese spread on baguette slices topped with salad and olives.

do-ahead Cheese spread can be made up to 3 days ahead; store covered in the fridge.

SHARED PLATES

CITRUS KINGFISH CEVICHE SALAD

prep + cook time 30 minutes serves 4 as a side

¼ cup (15g) shredded coconut

2 tsp white sesame seeds

2 medium grapefruit (850g)

1 small ruby red grapefruit (350g)

1 small red chilli, seeded, chopped finely

1 tbsp extra virgin olive oil

1 tbsp finely grated palm sugar

1 tsp sea salt flakes

¼ tsp finely cracked black pepper

400g sashimi-grade kingfish, sliced thinly (see tip)

1 medium avocado (250g), chopped finely

¼ small red onion (25g), chopped finely

1 tbsp drained baby capers

1 Place coconut and sesame seeds in a small dry frying pan; stir constantly over medium-high heat until evenly golden. Transfer to a small bowl; cool.

2 Finely grate the rind from 1 grapefruit, then juice the grapefruit. You need ⅓ cup (80ml) juice.

3 Cut rind and white pith from remaining grapefruits; cut crossways into thin slices.

4 Place chilli, oil, sugar, grapefruit rind and juice, and the salt and pepper in a large glass or ceramic bowl; whisk well to dissolve sugar. Add fish; toss to coat. Stand for 5 minutes or until fish is opaque.

5 Arrange grapefruit slices on a platter; top with fish mixture, avocado, onion, capers and coconut mixture. Serve immediately.

tip The fish must be very fresh as it is eaten raw. Buy from a fish market with a high turnover.

SWAP

Use sashimi-grade salmon instead of the kingfish.

TIP

You will need 2 limes for the amount of juice required.

MEXICAN-STYLE ENSALADA BOWL

prep + cook time 45 minutes serves 4

600g chicken thigh fillets

⅓ cup (70g) chipotle in adobo sauce, plus 1 tsp extra

3 trimmed corn cobs (750g)

¼ cup (60ml) extra virgin olive oil

1½ tsp smoked paprika

400g can black beans, drained, rinsed

285g jar piquillo peppers, drained, sliced

200g baby roma tomatoes, halved

1 small red onion (100g), chopped finely

¼ cup (60ml) lime juice (see tip)

1 tbsp caster sugar

2 fresh jalapeño chillies (30g), sliced

½ cup coriander leaves

½ small iceberg lettuce (150g), chopped roughly

blue corn chips and sour cream, to serve (optional)

1 Place chicken and chipotle sauce in a medium bowl; toss well to coat. Cover; stand for 5 minutes.

2 Meanwhile, brush corn with combined oil and paprika. Cook on a heated grill plate (or grill or barbecue) over high heat for 10 minutes, turning frequently, until lightly charred and tender. Transfer to a plate, cool slightly. Cut corn into 5cm rounds.

3 Reduce grill plate to medium-high heat. Cook chicken for 4 minutes each side or until browned and cooked through. Transfer to a plate; cover to keep warm.

4 Place beans, peppers and tomatoes in a large bowl with onion, lime juice, sugar, half the jalapeño, half the coriander and the extra chipotle sauce; toss to combine. Season to taste.

5 Arrange lettuce and bean mixture in a large serving bowl or platter. Top with corn, sliced chicken and the remaining coriander and jalapeño. Serve with blue corn chips and sour cream.

swap Use sliced red capsicum instead of the piquillo peppers.

BRUSSELS SPROUTS WALDORF SALAD WITH SCHNITZEL FINGERS

prep + cook time 35 minutes serves 4

1¼ cups (125g) walnuts

350g red grapes

⅓ cup (80ml) maple syrup

1¼ cups (95g) panko breadcrumbs

2 eggs

⅓ cup (50g) plain flour

650g chicken tenderloins, halved lengthways

vegetable oil, for shallow-frying

¾ cup (225g) whole-egg mayonnaise

1 tsp finely grated lemon rind

2 tbsp lemon juice

3 stalks celery (450g), sliced thinly lengthways, leaves reserved

250g brussels sprouts, trimmed, sliced thinly

1 medium red-skinned apple (150g), cored, sliced thinly into wedges

2 green witlof (250g), leaves separated

1 Preheat oven to 180°C. Line an oven tray with baking paper.

2 Place two-thirds of the walnuts and the grapes on lined tray, drizzle with maple syrup; toss to coat. Cook for 10 minutes or until nuts are golden and grapes are starting to burst.

3 Meanwhile, finely chop remaining walnuts; place in a shallow bowl with breadcrumbs, mix well. Lightly beat eggs in a second shallow bowl; place flour in a third shallow bowl. Toss chicken in flour, shake off excess. Dip chicken in egg, one piece at a time, then toss in breadcrumb mixture to coat.

4 Heat oil in a large deep frying pan over medium heat until oil reaches 180°C on a thermometer (or breadcrumbs turn light golden in 1 minute). Shallow-fry chicken, in batches, for 3 minutes each side or until golden and cooked through. Drain on paper towel; season.

5 Combine mayonnaise, lemon rind and juice in a small bowl; season to taste.

6 Place celery, sprouts, apple and witlof in a large bowl with half the dressing; toss gently to combine.

7 Transfer salad to a large platter; top with schnitzel fingers, candied walnuts and grapes, and reserved celery leaves. Drizzle with remaining dressing.

DO-AHEAD

Candied walnuts can be made up to 2 days ahead; store in an airtight container.

SPICY PRAWNS WITH GUACAMOLE SALSA

prep + cook time 40 minutes

serves 6

½ cup (125ml) extra virgin olive oil

2 shallots, sliced thinly

4 cloves garlic, bruised

1 fresh long red chilli, seeded, sliced thinly

½ tsp smoked paprika

24 uncooked medium king prawns (1.2kg), peeled, deveined, with tails intact

30g butter, chopped

2 tbsp fresh coriander leaves lime wedges, to serve

GUACAMOLE SALSA

2 medium avocados (500g), chopped finely

½ small red onion (50g), chopped finely

1 medium roma tomato (75g), seeded, chopped finely

1 tbsp lime juice

¼ cup coarsely chopped fresh coriander

1 Cook oil, shallots, garlic and chilli in a small saucepan over low heat for 5 minutes or until oil begins to sizzle. Add the smoked paprika; cook for a further 2 minutes for the flavours to infuse. Remove from heat.

2 Thread each prawn onto a skewer, starting at tail end. Place skewers on an oven tray, then season and dot with butter.

3 Make guacamole salsa.

4 Preheat an oven grill. Cook prawns under grill for 1 minute or until just cooked through.

5 Transfer skewers to a large platter. Remove and discard garlic cloves from warm oil mixture, then drizzle over prawns. Serve with guacamole salsa, coriander leaves and lime wedges.

guacamole salsa Combine ingredients in a bowl; season to taste.

serving idea Serve with tortilla chips.

VEGETABLE & CHEESE MUFFULETTA

THREE-CHEESE ZUCCHINI FLOWERS

ROSEMARY & GRAPE

OLIVE OIL FOCACCIA

CRACKED GREEN OLIVES WITH PECORINO

ANTIPASTI GRAZING BOARD

RECIPES PAGES 52-53

ANTIPASTI GRAZING BOARD

serves 12

MAKE

• Three-cheese zucchini flowers

• Tonnato dip

• Cracked green olives with pecorino

• Vegetable & cheese

muffuletta

• Rosemary & grape olive oil

focaccia

BUY

Mushroom Arancini

Salumi prosciutto, bresaola (cured beef), ‘nduja (chilliinfused spreadable salami), garlic and fennel salami, mortadella

Cheese bocconcini, parmigiano-reggiano, gorgonzola dolce, burrata (cream-filled mozzarella)

Fruit melon, pears, figs, grapes

Bread-like things grissini, fresh or chargrilled bread, pane croccante (thin wafer breads), pane di casa

THREE-CHEESE ZUCCHINI FLOWERS

prep + cook time

25 minutes

makes 18

Combine 50g each crumbled blue cheese and fetta in a bowl. Add 250g firm ricotta, 2 tbsp finely chopped mint, 1 tsp finely grated lemon rind, ½ tsp dried chilli flakes, 1 crushed clove garlic and 1 egg yolk; stir to combine. Carefully open 18 zucchini flowers; remove yellow stamens. Spoon or pipe cheese mixture into flowers, leaving a 1cm gap at top. Twist petal tops to enclose filling. Brush flowers with 2 tbsp olive oil. Cook on a heated grill plate (or grill or barbecue) over high heat for 1 minute each side or until lightly charred and heated through. Season to taste.

do-ahead Zucchini flowers can be filled up to 4 hours ahead; keep refrigerated until ready to cook.

TONNATO DIP

prep time 10 minutes

serves 4

Blend or process a 185g can drained and flaked tuna in olive oil, 4 drained anchovy fillets, 1½ cups whole egg mayonnaise, 2 tsp lemon juice, 1½ tbsp drained and rinsed capers and ¼ tsp chilli flakes until smooth. Season to taste. Serve sprinkled with coarsely chopped parsley and finely grated parmesan. do-ahead Tonnato dip can be made 1 day ahead; cover and refrigerate.

CRACKED GREEN

OLIVES WITH PECORINO

prep time 15 minutes serves 12

Combine ¼ cup (60ml) extra virgin olive oil, ¼ cup orange marmalade, 2 thinly sliced cloves garlic and 1 tsp each chilli flakes and toasted fennel seeds in a medium bowl. Place 230g pitted green sicilian olives on a chopping board. Using the back of a spoon or the palm of your hand, flatten to crack the olives open. Add olives and 125g coarsely chopped pecorino to bowl; stir to coat in flavourings.

do-ahead Olive mixture can be made 1 day ahead; cover and refrigerate.

VEGETABLE & CHEESE MUFFULETTA

prep + cook time

25 minutes (+ standing) serves 12

Cut 3 medium zucchini and 1 medium eggplant lengthways into long thin slices. Preheat a chargrill pan (or barbecue) over medium heat. Spray slices with olive oil spray; season. In batches, cook eggplant 2 minutes each side and zucchini 1 minute each side or until grill marks appear; cool. Cut 1 large ciabatta loaf in half horizontally. Spread cut sides with 190g basil pesto. Layer bread base with 330g drained, seeded whole roasted peppers, 250g thinly sliced mozzarella, eggplant slices, 125g thinly sliced provolone cheese, zucchini slices, an extra 125g provolone and bread top. Wrap tightly in plastic wrap. Place muffuletta between two oven trays, weigh down with a heavy saucepan to compress. Stand for between 1 hour and 3 hours (refrigerate if standing for longer than 1 hour). Bring to room temperature; cut into slices to serve.

ROSEMARY & GRAPE OLIVE OIL FOCCACCIA

prep + cook time

35 minutes (+ standing) serves 6

Make olive oil focaccia (page 54). After brushing dough with oil in step 4, press 400g red grapes into dough and sprinkle top with ¼ cup rosemary leaves. Sprinkle with the remaining salt and bake as directed.

tips Add large sprigs of rosemary to focaccia for a more rustic look. You can keep the grapes in clusters or separate them.

do-ahead Focaccia can be baked up to 8 hours ahead.

OLIVE OIL FOCACCIA

prep + cook time 35 minutes (+ standing)

serves 6

31/3 cups (500g) bread flour

2 tsp (7g) dried yeast

1 tsp caster sugar

2 tsp sea salt flakes

¾ cup (180ml) extra virgin olive oil

1 Place flour, yeast, sugar and 1 tsp of the salt in the large bowl of a stand mixer with the dough hook attached. Mix for 10 seconds on low speed to combine. While motor is running, add 1 cup (250ml) lukewarm water and 1/3 cup (80ml) of the oil. Beat on medium speed for 5 minutes or until dough is smooth and elastic. Coat dough in 1 tbsp of the remaining oil in bowl; cover with plastic wrap. Stand dough in a warm place for 30 minutes or until doubled in size.

2 Brush a 25cm x 40cm oven tray with 2 tbsp of the remaining oil; place dough on tray and use the palm of your hands to press out to the sides. Stand dough in a warm place for 30 minutes.

3 Meanwhile, preheat oven to 200°C.

4 Make indents in dough by pressing two fingers into the dough in rows. Brush with remaining oil; sprinkle with remaining salt. Bake for 18 minutes or until browned. Transfer to a wire rack. Serve warm or cooled.

serving idea Use this as the base recipe for the rosemary & grape olive oil focaccia included on the antipasti grazing board (page 53).

DO-AHEAD

Creamed fetta can be made 1 day ahead; cover and refrigerate. Vegetables can be sliced and dressing made several hours ahead; assemble salad just before serving.

TOMATO SALAD WITH CREAMED FETTA

prep time 25 minutes serves 6

4 radishes (140g)

1 small red onion (100g)

2 lebanese cucumbers (260g)

1kg mixed tomatoes (see tips)

sea salt flakes, to sprinkle

¼ cup (60ml) extra virgin olive oil

2 tbsp red wine vinegar

½ cup fresh small basil leaves

CREAMED FETTA

250g persian fetta

1 clove garlic, grated finely (see tips)

¼ cup (60ml) milk

1 Make creamed fetta.

2 Slice radishes, onion and cucumbers thinly, using a V-slicer, mandoline or sharp knife. Cut tomatoes into thick slices.

3 Layer radish, onion, cucumber and tomato, sprinkling each layer lightly with sea salt flakes, on a platter.

4 Whisk oil and vinegar together in a small bowl; season to taste. Pour dressing over salad; scatter with basil.

5 Top salad with spoonfuls of creamed fetta; serve with remaining creamed fetta.

creamed fetta Drain fetta in a fine sieve over a measuring jug to yield ⅓ cup oil; top up with a little extra virgin olive oil, if necessary. Discard any marinating ingredients. Coarsely crumble fetta into a food processor; add garlic. Pulse to combine. With the motor operating, add reserved oil in a steady stream until combined (mixture may split at this stage). With motor operating, slowly add milk in a steady stream until mixture is smooth and creamy. Transfer to a bowl; refrigerate until needed (mixture will thicken on standing).

tips Buy a mixture of different coloured and sized tomatoes; store at room temperature as refrigeration dulls their flavour. For the silkiest creamed fetta, use a microplane grater for the garlic, however, you could also use a garlic press.

ROASTED VEGETABLE & GOAT'S CHEESE TART

prep + cook time 1 hour (+ cooling)

serves 4

1 tbsp olive oil

650g butternut pumpkin, cut into 1cm slices

1 medium red capsicum (200g), cut into wedges

1 large red onion (300g), cut into thick wedges

170g asparagus, trimmed, halved diagonally

2 sheets frozen puff pastry, just thawed

1 egg yolk, beaten lightly

320g jar marinated goat’s cheese, drained

125g cream cheese, at room temperature

¼ cup (30g) walnut halves, toasted

2 tsp fresh lemon thyme sprigs

1 Preheat oven to 200°C. Line two large oven trays with baking paper.

2 Combine oil, pumpkin, capsicum and onion in a large bowl; season. Transfer mixture to one of the oven trays. Roast for 40 minutes or until tender, adding asparagus in the last 7 minutes of cooking. Cool for 20 minutes.

3 Meanwhile, place a pastry sheet on the second oven tray, place second pastry sheet alongside first sheet, overlapping 2cm; gently press to seal. Fold in long sides of pastry 3cm and short sides in 2cm to create a border; press down to seal. Prick base all over with a fork. Brush all over with egg yolk.

4 Bake pastry case on bottom shelf of oven for 40 minutes or until crisp and browned (gently press down centre if puffed during baking). Cool.

5 Combine cheeses in a bowl; stir until smooth.

6 Spread pastry with cheese mixture, then top with roasted vegetables, walnuts and thyme. Season with pepper.

do-ahead Vegetables can be roasted several hours ahead; keep covered in fridge. Reheat in oven at 180°C for 10 minutes or until warmed through before assembling tart.

TIP

To cut the tart, use a sharp straight-bladed knife, rather than a serrated knife.

OPEN REUBEN SALAD

prep time 35 minutes serves 4

2 small carrots (140g)

2 medium beetroots (350g)

8 dill pickles (480g)

1½ cups (120g) shredded green cabbage

250g sliced pastrami

200g sliced swiss cheese

2 tbsp dill sprigs

4 slices dark rye sourdough bread (200g), toasted

RUSSIAN DRESSING

¼ cup (75g) whole-egg mayonnaise

1 shallot, chopped finely

1 tbsp tomato sauce

1 tbsp finely chopped dill pickle

½ tsp tabasco sauce

1 Make russian dressing.

2 Cut carrots into ribbons. Peel beetroot; cut into matchsticks. Cut pickles into various slices, leaving some whole.

3 Place carrot, beetroot and cabbage in a large bowl with half the dressing; toss to coat.

4 Arrange carrot salad on a large platter with pastrami, cheese and pickles; top with dill sprigs. Serve with remaining dressing and toasted bread.

russian dressing Combine ingredients in a small bowl; season to taste.

DRINKS

PINEAPPLE & GINGER MOJITOS

prep + cook time 25 minutes serves 8

Core 1/4 medium pineapple and cut into 8 wedges. Scatter ¼ cup brown sugar on a baking tray; press pineapple onto sugar to coat each side lightly. Heat a non-stick frying pan over high heat; cook pineapple 3 minutes on each side or until caramelised. Set aside to cool. Arrange 8 tall glasses on the bench. Divide 2 cups mint leaves and 4 limes, cut into 6 wedges each, among glasses. Using a cocktail muddler or a rolling pin, pound limes and mint leaves in each glass until juice and flavour is released. Fill glasses two-thirds full with crushed ice. To each glass, add ¼ cup rum then ½ cup each pineapple juice and ginger beer. Top with pineapple wedges and extra mint.

STONEFRUIT SPRITZER

prep time 10 minutes (+ refrigeration) serves 10

Cut 4 ripe peaches and 4 nectarines into thin wedges. Place in a medium bowl with 1/3 cup caster sugar; toss to coat. Add ½ cup schnapps and 100ml brandy to bowl. Refrigerate for 20 minutes. Divide fruit mixture among glasses. Fill each glass to taste with sparkling marsanne. Stir to combine then top with mint leaves.

serving idea Thinly slice half of the peaches and nectarines instead of cutting into wedges.

TEQUILA SUNRISE SLUSHIE

prep + cook time 25 minutes (+ cooling & freezing) serves 6

For granita, stir 1½ cups caster sugar and 1½ cups water in a heavy-based saucepan over medium-high heat until sugar dissolves. Bring to the boil; cook 1 minute. Pour into a heatproof jug; stir in 1¼ cups lime juice, 100ml tequila blanco and 100ml soda water. Refrigerate until chilled. Pour mixture into a 20cm x 30cm container; freeze overnight or until firm. Scrape into ice crystals with a fork; freeze until required. Just before serving, scrape again with a fork to loosen the ice crystals. Spoon some granita into chilled serving glasses; drizzle with crème de cassis. Top up with more granita; serve with extra cassis to taste, and lime wedges or slices.

ROAST SALMON WITH FENNEL & APPLE SALAD

prep + cook time 1 hour 15 minutes (+ standing) serves 10

2.5kg whole salmon, cleaned, head removed (see tips)

1 medium onion (150g), sliced thinly

1 medium lemon (140g), sliced

4 fresh bay leaves

6 sprigs fresh basil

2 tbsp extra virgin olive oil

1 cup (250ml) verjuice

lemon wedges, to serve

FENNEL & APPLE SALAD

¼ cup (40g) currants

¼ cup (60ml) verjuice

80g fresh flat-leaf parsley

1 large fennel bulb (550g)

2 small apples (260g)

¼ cup (60ml) extra virgin olive oil

1 Preheat oven to 200°C.

2 Wipe salmon cavity clean; season inside and out. Fill cavity with onion, lemon, bay leaves and basil. Secure opening with skewers.

3 Line a large oven tray with foil, then baking paper; brush paper with the oil. Place salmon in the centre. Pour verjuice over salmon; fold foil and paper over salmon to enclose tightly.

4 Bake salmon for 50 minutes or until almost cooked through. Remove from oven; stand for 20 minutes.

5 Meanwhile, make fennel and apple salad.

6 Carefully peel away skin from salmon; discard. Transfer salmon to a platter. Remove skewers.

7 Strain cooking juices into a small saucepan; place over high heat until hot.

8 Top salmon with half the salad, drizzle with warm cooking juices. Serve salmon with remaining salad, reserved fennel fronds and lemon wedges. fennel & apple salad Combine currants and verjuice in a small bowl. Cover; stand 10 minutes or until required. Pick leaves from parsley; finely chop half the parsley stems, discard remaining stems. Reserve fronds from fennel. Thinly slice fennel using a mandoline or V-slicer. Peel and core apples; cut into matchsticks. Place currant mixture, parsley leaves, chopped parsley stems, fennel, apple and oil in a large bowl; toss gently to combine. Season to taste.

TIPS

Ask your fishmonger to clean the salmon and remove the head. Salmon can also be cooked on a covered barbecue.

CHORIZO, BLACK BEAN & PUMPKIN SALAD

prep + cook time 1 hour 10 minutes

serves 4

⅓ cup (80ml) extra virgin olive oil

2 tsp ground cumin

2 tsp smoked paprika

2 x 650g kent pumpkins, cut into wedges

1 large red onion (300g), cut into wedges

2 x 125g cured chorizo sausages, sliced thickly

400g can black beans, drained, rinsed

2 long red chillies, sliced thinly

1/3 cup (80ml) store-bought lemon dressing

½ cup flat-leaf parsley leaves

½ cup coriander sprigs

1 Preheat oven to 200°C. Line a large oven tray with baking paper.

2 Combine oil, half the cumin and half the paprika in a small bowl; season. Place pumpkin and onion on lined tray, pour over the spice mixture; turn to coat evenly. Roast for 30 minutes.

3 Combine chorizo, beans and half the chilli in a large bowl with remaining cumin and paprika. Add to tray with pumpkin; cook for a further 20 minutes or until chorizo and pumpkin are browned.

4 Layer pumpkin, onion and chorizo mixture on a large platter; drizzle with dressing. Serve topped with parsley, coriander and remaining chilli.

swap For a vegetarian option, omit the chorizo and top with crumbled fetta instead.

FRENCH MERINGUES

CHOCOLATE MOUSSE WITH BLACKBERRIES & HAZELNUTS

TAHINI FUDGE

PAVLOVA GRAZING BOARD

RECIPES PAGES 70-71

PAVLOVA GRAZING BOARD

serves 12

MAKE

• Tahini Fudge

• Honeycomb

• Chocolate Mousse with Blackberries & Hazelnuts

• French Meringues

BUY

Dulce de Leche

Lemon Curd

Meringue Kisses

Pastel-coloured Macarons

Seasonal fruit strawberries, raspberries, blueberries, blackberries, mango, passionfruit, pomegranate, peaches, apricots, plums

Freeze dried fruit strawberries or raspberries

Chocolate things rocky road, gourmet chocolate, chocolate squares, chocolate-covered pretzels, Lindt balls, Ferrero Rochers

TAHINI FUDGE

prep + cook time 15 minutes (+ refrigeration) makes 30

Grease a 20cm x 30cm slice pan. Line with baking paper, extending paper slightly over long sides. Place 400g coarsely chopped dark chocolate in a small heatproof bowl over a small saucepan of simmering water (don’t allow bowl to touch water); stir until melted and smooth. Remove bowl from saucepan. Stir in 1 cup (280g) tahini and 2 tbsp balsamic glaze until smooth, then fold in 2 tbsp toasted sesame seeds and 1 cup roasted, coarsely chopped pistachios. Spoon mixture into lined pan, smooth out to level. Refrigerate 4 hours or until firm. Remove from pan. Cut slice in half lengthways, then cut crossways into 2cm wide pieces to make 30 bars.

do-ahead Fudge can be made up to 1 week ahead; store in an airtight container in the fridge.

HONEYCOMB

prep + cook time 20 minutes (+ cooling)

serves 12

Line an oven tray with baking paper. Stir 1 cup caster sugar and ¼ cup (60ml) each maple syrup and water in a medium heavy-based saucepan over low heat until sugar dissolves. Increase heat to medium. Boil, without stirring, 8 minutes or until a dark golden honey colour (or until 160°C on a sugar thermometer). Remove from heat. Immediately stir in 2 tsp bicarbonate of soda (syrup will froth). As soon as the last of the bicarb dissolves, carefully and quickly pour mixture onto lined tray; don’t spread or it will deflate. Sprinkle with 1 tsp sea salt flakes. Cool to room temperature, then break into chunks.

do-ahead Honeycomb can be made up to 1 week ahead; store between layers of baking paper in an airtight container at room temperature.

CHOCOLATE MOUSSE WITH BLACKBERRIES &

HAZELNUTS

prep + cook time 25 minutes (+ refrigeration)

serves 12

Toss 1 cup (140g) skinless hazelnuts, 2 tsp each maple syrup and coconut milk powder and 1 tsp sea salt flakes in a frying pan. Stir over medium heat for 8 minutes or until dark golden and caramelised; cool, then coarsely chop. Meanwhile, place 3 cups frozen blackberries in a small saucepan with 1 tbsp each maple syrup and water. Bring to a simmer; cook for 5 minutes or until berries start to break down and release their juices. Refrigerate for 10 minutes. Place 200g chopped dark (85% cocoa) chocolate in a heatproof bowl. Microwave on HIGH (100%) in 30-second bursts, stirring between each burst, until melted and smooth; cool for 5 minutes. Process melted chocolate, 600g drained silken tofu, 4½ tbsp maple syrup and 5½ tbsp coconut milk powder until very smooth. Spoon half the berry mixture among 12 x 2/3-cup (160ml) glasses; top with half the chocolate mousse mixture. Repeat with remaining berry and chocolate mixtures. Refrigerate mousse for 4 hours or overnight. Top with hazelnuts to serve.

do-ahead Assemble mousse the night before and store in the fridge. Just before serving, top with hazelnuts.

FRENCH MERINGUES

prep + cook time 2 hours 25 minutes makes 12

Preheat oven to 120˚C. Line two large oven trays with baking paper. Grease the paper and dust with 1 tbsp cornflour. Sift 2¼ cups (360g) pure icing sugar onto a sheet of baking paper. Whisk 8 room temperature egg whites, ½ tsp crumbled sea salt flakes, ½ tsp cream of tartar and 1 heaped tbsp of the icing sugar in a large bowl with an electric mixer until mixture holds soft peaks. Gradually add the remaining icing sugar, beating at high speed until mixture is shiny and holds firm peaks. You can tint or swirl the meringue with pink food colouring at this stage, if you like. Using a large metal spoon, drop spoonfuls of meringue onto lined trays, allowing room for spreading. Pipe or swirl melted chocolate or thick spreadable caramel onto meringues, or sprinkle with crushed freeze-dried berries, if you like. Bake meringues for 2 hours or until dry to the touch, swapping trays halfway through cooking. Cool meringues in oven with door ajar.

do-ahead French meringues can be made 1 day ahead; store in an airtight container at room temperature.

DUKKAH CHICKEN WITH BEAN & COCONUT SALAD

prep + cook time 35 minutes (+ refrigeration)

serves 6

2 tbsp pistachio dukkah

1½ tsp sweet paprika

½ cup (125ml) olive oil

12 chicken tenderloins (900g)

¼ cup (35g) sunflower seeds

300g green beans, trimmed

300g yellow beans, trimmed

2 shallots, sliced thinly

200g baby heirloom tomatoes, halved

¾ cup baby coriander leaves

2 tbsp flaked coconut

⅓ cup (80ml) lemon juice

1 Combine dukkah, paprika and 2 tbsp oil in a medium bowl; add chicken, turn to coat. Cover; refrigerate for 30 minutes.

2 Meanwhile, toast seeds in a small frying pan over low-medium heat, stirring continuously, until browned lightly. Transfer to a medium bowl.

3 Cook beans in a large saucepan of boiling salted water for 3 minutes or until tender; drain. Halve lengthways.

4 Add beans to toasted seeds in bowl along with the shallots, tomatoes, coriander, coconut, lemon juice and remaining oil; toss gently to combine. Season to taste.

5 Heat an oiled grill plate (or grill or barbecue) over medium-high. Cook chicken for 3 minutes each side or until browned and cooked through.

6 Arrange chicken and bean salad on a platter to serve.

swaps Use 6 halved chicken thigh fillets instead of the tenderloins; adjust cooking time. Use baby spinach leaves instead of the beans.

PEAR & BITTER LEAF SALAD WITH VEGAN CHEESE PARCEL

prep + cook time 45 minutes serves 4

3 sheets fillo pastry

½ cup (125ml) extra virgin olive oil

200g vegan cheddar cheese

4 baby corella pears (400g)

1 cup (140g) hazelnuts

⅓ cup (80ml) maple syrup

2 tbsp wholegrain mustard

¼ cup (60ml) apple cider vinegar

2 shallots, chopped finely

1 medium radicchio (200g), cut into 1.5cm steaks

1 medium fennel (300g), sliced thinly

1 bunch wild rocket (120g)

1 bunch red dandelion (120g)

4 large purple figs (320g), halved or quartered

1 Preheat oven to 200°C. Line a large oven tray with baking paper.

2 Place one sheet of fillo pastry on a clean work surface; brush lightly with 1 tsp of the oil. Repeat layering with remaining pastry; brushing with 1 tsp of oil between each layer. Place vegan cheese in centre of fillo; carefully fold pastry over cheese to enclose. Place on tray; brush with 1 tsp of the oil.

3 Brush pears with 1 tsp of the oil; place upright on tray with fillo parcel. Bake for 20 minutes.

4 Combine hazelnuts, 2 tbsp maple syrup and a pinch of sea salt flakes; toss to coat well. Remove tray from oven; scatter with the hazelnut mixture. Return to oven; cook for a further 10 minutes or until pears are tender and pastry is golden and crisp. Cool.

5 Meanwhile, to make dressing, place remaining maple syrup, remaining oil, the mustard, vinegar and shallots in a screw-top jar; season to taste. Shake well.

6 On a large platter arrange radicchio, fennel, rocket, dandelion, figs, fillo parcel, quartered pears and hazelnuts; drizzle over dressing.

swaps For a non-vegan version, use a wheel of camembert or brie instead of the vegan cheddar. If red dandelion is not available, use curly endive or witlof, or increase the amount of rocket.

Berry Cherry Pavlova

Prep time: 45 mins | Cook time: 75 mins | Serves: 10

Ingredients

Pavlova

• 100g dark chocolate (70% cocoa), chopped

• 4 egg whites

• 1 cup CSR Caster Sugar

• 1 tbs White Wings Cornflour

• 1 tsp white vinegar

• 250g cream cheese, softened

• 2 tsp vanilla extract

• ¼ cup CSR Pure Icing Sugar

• 300mL thickened cream

• Fresh cherries with stems attached

Cherry Berry Compote

• 2 cups cherries, halved, pitted

• 1 cup blueberries

• ⅓ cup CSR Caster Sugar

• ¼ cup water

• ¼ cup cherry jam

Method

1. Preheat oven to 120°C. Line an oven tray with baking paper. Mark an 18cm circle on paper.

2. Place chocolate in a small heatproof bowl over a small saucepan of simmering water (don’t allow bowl to touch water); stir until just melted. Cool slightly.

3. To make the meringue mixture, beat egg whites in a small bowl with an electric mixer until soft peaks form; gradually add sugar, beating until dissolved after each addition and mixture is thick and glossy.

4. Fold cornflour and vinegar into meringue mixture; swirl in chocolate. Dollop meringue inside marked circle on tray.

5. Bake meringue for 1¼ hrs or until dry to the touch. Turn oven off, leave meringue to cool in oven with door ajar.

6. For the cherry blueberry compote, place cherries, blueberries, sugar and the water in a medium saucepan over medium heat. Simmer for 5 mins or until cherries and blueberries have released juices. Using a slotted spoon, transfer cherries and blueberries to a small bowl. Stir jam into juices in pan. Boil for 5 mins or until mixture thickens. Pour syrup over cherry mixture. Cool completely.

7. Beat cream cheese, vanilla extract and icing sugar in a small bowl with an electric mixer until smooth; gradually beat in cream until smooth and combined.

8. Just before serving, spoon cream cheese mixture on pavlova; top with compote. Decorate with fresh cherries.

GLOSSARY

ANCHOVIES small oily fish. Anchovy fillets are preserved and packed in oil or salt in small cans or jars, and are strong in flavour. Fresh anchovies are milder.

BAY LEAVES aromatic leaves from the bay tree available fresh or dried; adds a strong, slightly peppery flavour.

BEANS

black also known as turtle beans or black kidney beans, an earthy-flavoured dried bean completely different from the better-known chinese black beans (which are fermented soy beans). green sometimes called french or string beans (although the tough string they once had has generally been bred out); this long fresh bean is consumed pod and all.

BREADCRUMBS, PANKO also called japanese; available in two kinds: larger pieces and fine crumbs. They have a lighter texture than Westernstyle breadcrumbs. Available from Asian food stores and supermarkets.

CAPERBERRIES olive-sized fruit formed after the buds of the caper bush have flowered; they are usually sold pickled in a vinegar brine with their stalks intact.

CAPERS grey-green buds of a warm climate (usually Mediterranean) shrub, sold either dried and salted or pickled in a vinegar brine. Capers must be rinsed well to wash away some of the brine before using.

CHEESE

brie soft-ripened cow’s milk cheese with a delicate, creamy texture and a rich, sweet taste that varies from buttery to mushroomy. Best served at room temperature after a brief period of ageing. fetta Greek in origin. A crumbly goat’s or sheep’s milk cheese with a sharp, salty taste. goat made from goat’s milk and has a strong earthy taste; available in both soft and firm textures, in various shapes and sizes, and is sometimes rolled in ash or herbs. haloumi a firm, sheep’s milk cheese matured in brine. Can be grilled or fried, briefly, without breaking down. mozzarella a soft curd cheese, originating in southern Italy. Traditionally made using buffalo milk, these days, cow’s milk is most often used. Popular choice for pizza due to its low melting point and elastic texture when heated. parmesan also called parmigiano; a hard, grainy cow’s milk cheese, originating in the Parma region of Italy. The curd is salted in brine for a month before being aged for up to two years in humid conditions.

ricotta a soft, sweet, moist, white cow’s milk cheese with a low fat content and a slightly grainy texture. The name roughly translates as ‘cooked again’ and refers to ricotta’s manufacture from a whey that is itself a by-product of other cheese-making.

CHILLI

chipotle (pronounced chehpote-lay) jalapeño chillies that have been dried and smoked. They have a deep, intensely smoky flavour rather than a searing heat. Chipotles are dark brown, almost black, in colour and wrinkled in appearance.

flakes also sold as crushed chilli; dehydrated deep-red extremely fine slices and whole seeds.

CHORIZO sausage of Spanish origin, made of coarsely ground pork and highly seasoned with garlic and chilli. You can buy fresh and drycured; both need cooking.

COCONUT, SHREDDED

unsweetened thin strips of dried coconut flesh.

CORIANDER also known as pak chee, cilantro or chinese parsley; bright-green-leafed herb with a pungent flavour. Both the stems and roots of coriander are used in cooking; wash well before chopping. Also available ground or as seeds; these should not be substituted for fresh coriander as the tastes are completely different.

CUMIN resembling caraway in size. Available dried as seeds or ground.

DILL used fresh or dried, in seed form or ground. It has an anise/celery sweetness. Its feathery, frond-like fresh leaves are more subtle than the dried version or the seeds (which slightly resemble caraway in flavour).

FENNEL a crunchy green vegetable slightly resembling celery that’s eaten raw in salads, fried as an accompaniment, or used as an ingredient in soups, sauces and other dishes.

FIGS best eaten in peak season, at the height of summer. They vary in skin and flesh colour according to type not ripeness. When ripe, figs should be unblemished and bursting with flesh; nectar beads at the base indicate when a fig is at its best.

LEMON THYME a herb with a lemony scent due to the high level of citral (an oil also found in lemon, orange, verbena and lemongrass) in its leaves. If unavailable, use fresh thyme with a dash of lemon rind.

MAPLE SYRUP a thin syrup distilled from the sap of the maple tree. Maple-flavoured syrup or pancake syrup is not an adequate substitute for the real thing.

MUSTARD, WHOLEGRAIN

a French-style coarsegrain mustard also known as ‘seeded’; is made from crushed mustard seeds and Dijon-style french mustard.

OIL

olive made from ripened olives. Extra virgin and virgin are the first and second press, respectively, of the olives; ‘light’ refers to taste.

sesame made from roasted, crushed, white sesame seeds; used as a flavouring rather than for cooking.

vegetable oils sourced from plants rather than animal fats.

ONIONS

red also known as spanish, red spanish or bermuda onion; a large, sweet-flavoured, purplered onion.

shallots also known as french shallots, golden shallots or eschalots. Small, elongated, brown-skinned onions.

PAPRIKA ground, dried, sweet red capsicum.

PARSLEY, FLAT-LEAF also known as continental or italian parsley.

PISTACHIOS green, delicately flavoured nuts inside hard offwhite shells. Available salted or unsalted in their shells; you can also get them shelled.

POMEGRANATE dark-red, leathery-skinned fruit about the size of an orange filled with hundreds of seeds, each wrapped in an edible lucentcrimson pulp with a unique tangy sweet-sour flavour.

SESAME SEEDS black and white are the most common of this small oval seed; however, there are also red and brown varieties. The seeds are used as an ingredient and as a condiment.

SUGAR

brown a soft, finely granulated sugar retaining molasses for its colour and flavour. caster also known as superfine or finely granulated table sugar.

pure icing also known as confectioners’ or powdered sugar; it requires sifting before use.

white a coarse, granulated table sugar, also known as crystal sugar.

TAHINI a rich sesame seed paste that can be found in Middle Eastern food stores and in the health food section of most supermarkets.

THYME a member of the mint family, it has tiny grey-green leaves that give off a pungent minty, light-lemon aroma. Store fresh thyme in the refrigerator, wrapped in damp absorbent paper then in a sealed bag, for no more than a few days.

TOFU, SILKEN delicate in texture; does not hold its shape when overhandled. Can also be used as a dairy substitute in ice-cream or cheesecakes.

VANILLA BEAN PASTE is made from vanilla beans and contains real seeds. Highly concentrated: 1 teaspoon replaces a whole vanilla bean. Found in most supermarkets in the baking section.

VINEGAR

apple cider made from crushed fermented apples.

rice wine made from fermented rice with no additives.

WITLOF also called belgian endive or chicory; has green or red leaves with tightly packed, cigar-shaped heads, and is crunchy with a mildly bitter flavour.

ZA’ATAR a Middle Eastern herb and spice mix that varies but always includes thyme, ground sumac, and usually, toasted sesame seeds.

CONVERSION CHART

MEASURES

One Australian metric measuring cup holds approximately 250ml, one Australian metric tablespoon holds 20ml, one Australian metric teaspoon holds 5ml. The difference between one country’s measuring cups and another’s is within a 2- or 3-teaspoon variance, and will not affect your cooking results. North America, New Zealand and the United Kingdom use a 15ml tablespoon. All cup and spoon measurements are level. The most accurate way of measuring dry ingredients is to weigh them. When measuring liquids, use a clear glass or plastic jug with metric markings. We use extra-large eggs with an average weight of 60g.

OVEN TEMPERATURES

DRY MEASURES

LIQUID MEASURES

These oven temperatures are only a guide for conventional ovens. For fan-forced ovens, check the manufacturer’s manual.

The imperial measurements provided above are approximate only. Measurements for cake pans are approximate only. Using same-shaped cake pans of a similar size should not affect the outcome of your baking. We measure the inside top of the cake pan to determine sizes.

A

antipasti grazing board 52-53

cracked green olives with pecorino 53

rosemary & grape olive oil

focaccia 53

three-cheese zucchini

flowers 52

tonnato dip 52

vegetable & cheese muffuletta 53

F

fetta dips

greek fetta & mixed olive 16

persian fetta & pomegranate

16

salsa verde rippled fetta 17

whipped fetta 17

fig, prosciutto & antipasti

salad 8

R

ricotta toasts with grapes & rosemary honey 11

roast salmon with fennel & apple salad 64

roasted beetroot & red onion

dip 21

roasted vegetable & goat’s cheese tart 58

B

blinis with chicken pâté, fig & honey walnuts 22

brussels sprouts waldorf salad with schnitzel fingers 46

C

carrot & miso dip 34

cheese & fruit grazing board

28-29

choc-nut salami 28

red onion & fig marmalade 29

rosemary almond & pecan

mix 29

warm baked brie with honey 29

cheese biscotti 25

chorizo, black bean & pumpkin

salad 67

citrus kingfish ceviche salad 42

D drinks

pineapple & ginger mojitos

61

stonefruit spritzer 61

tequila sunrise slushie 62

dukkah chicken with bean & coconut salad 72

G

grazing boards

antipasti 52-53

pavlova 71-71

cheese & fruit 28-29 H

haloumi & avocado bruschetta 37 M

marinated olives, labne & grilled flatbread 15

mexican-style ensalada bowl 45

S

seeded goat’s cheese with tomato salad 38

smoked trout pâté 33

spicy prawns with guacamole

salsa 49

T

tomato salad with creamed fetta 57 W

whipped edamame with rice

paper crackers 12

olive oil focaccia 54

open reuben salad 61

pan con tomate 18

pavlova grazing board 70-71

chocolate mousse with blackberries & hazelnuts

71

french meringues 71

honeycomb 70

tahini fudge 70

pea pesto bruschetta 30

pear & bitter leaf salad with vegan cheese parcel 75

Hosting an event? We’ve got you covered! This book blends crowd-pleasing classics with delicious new recipes. There’s a dip, drink, salad or tart to satisfy any guest. Plus, you’ll find recipes and instructions for building 3 incredible grazing boards to really wow your guests.