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Dinner party

If you don’t like spice, they’re delicious with the garlic parsley.
EASY

Baked scallops with garlic-parsley butter and ’nduja

Baked in an oven or grilled on a hot barbecue, this is the perfect party starter.

  • < 30 mins
  • Julia Busuttil Nishimura
A perfect accompaniment to seafood or meats.

Roasted potato salad with pickled fennel, rocket and creamy salsa verde

Can’t decide between potato salad or roast potatoes? This delicious side dish is the best of both.

  • 1-2 hrs
  • Danielle Alvarez
Serve with the easiest dill tartare sauce.

Prawn- and scallop-stuffed Murray cod with dill tartare sauce

This impressive main course is much easier than it sounds.

  • 30 mins - 1 hr
  • Danielle Alvarez
Julia Busuttil Nishimura’s roast pork belly with a peach, mint and coriander salsa.
EASY

Slow-roasted pork belly with peach salad

Dressed sharply with vinegar, this salad cuts through the richness of the pork. Plus: the key to achieving tender meat and very crisp crackle.

  • 2 hrs +
  • Julia Busuttil Nishimura
Helen Goh’s strawberry and finger lime pavlova with coconut mascarpone.

Strawberry and finger-lime pavlova with coconut mascarpone cream

This pavlova stays true to the classic but feels a little more refined, with the bright, caviar-like pop of finger lime.

  • 2 hrs +
  • Helen Goh
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Limoncello tiramisu.
EASY

Merry and bright: Emelia Jackson’s limoncello tiramisu is your new make-ahead dessert

Dressed to thrill with glistening slices of candied lemon, this zesty dessert will be the star of the festive table.

  • 1-2 hrs
  • Emelia Jackson
Rick Stein is getting into the Christmas spirit.

Two favourite recipes from Rick Stein’s first-ever Christmas cookbook

Try a vibrant green-and-red pastry for two, and Japanese-inspired canapes with oomph, from the British chef’s new festive recipe collection.

  • Rick Stein
Mixed berries and sumac sugar slablova.

Mixed berries and sumac sugar ‘slablova’

With its generous topping-to-meringue ratio and easy-to-cut structure, this is a user-friendly take on Australia’s favourite celebratory dessert.

  • 1-2 hrs
  • Katrina Meynink
Porchetta.

‘Watch it like a hawk’: Adam Liaw’s porchetta with perfect crackling is easier than you think

From which cut to buy, why it’s important to keep your nerve and what to serve it with – here’s how to make the rolled pork roast the star of the table.

  • 2 hrs +
  • Adam Liaw
A final flourish of herbs and peppercorns can be added to the salmon gravlax before serving.
EASY

Gin and lavender cured salmon with lazy horseradish cream

A final flourish of herbs and a gin-spike cure add razzle-dazzle to this celebratory side of salmon.

  • < 30 mins
  • Katrina Meynink

Original URL: https://www.brisbanetimes.com.au/goodfood/topic/dinner-party-l9t