Entree
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
Barbecued halloumi with dukkah, honey and pomegranate
Served piping hot with that satisfying squeak, barbecued halloumi is the definition of low-effort, high-reward cooking.
- < 30 mins
- Katrina Meynink
Gunpowder tater tots
Spark up the party by adding this feisty Indian spice mix to a packet of potato gems.
- 30 mins - 1 hr
- Katrina Meynink
Bang bang tater tots
Carby, sweet and savoury, these fancified potato gems are what snack dreams are made of.
- 30 mins - 1 hr
- Katrina Meynink
Prosciutto, black grapes with barely-a-dressing dressing
This simple starter is glorious served with excellent crusty bread or as part of a spread of delicious snacky things.
- < 30 mins
- Katrina Meynink
Tuna Pringles
Crisp potato chips with a zippy tuna tartare is the perfect snacks-with-drinks pairing.
- < 30 mins
- Katrina Meynink
Dirty martini dip and mortadella olives
These salty, meaty, creamy bombs of pure deliciousness will disappear instantly.
- < 30 mins
- Katrina Meynink
‘Utterly addictive’: How to make Emelia Jackson’s cheese straws with a spicy twist
Made with rough puff pastry, these elegant cheese straws are perfect for nibbling during party season.
- 2 hrs +
- Emelia Jackson
Broad bean, squid and chorizo crostini
These toasts make for a light, easy meal or an excellent snack to enjoy over a drink with friends.
- < 30 mins
- Danielle Alvarez
Adam Liaw’s fried mini pizzas (plus why you should put ketchup in your pizza sauce)
Pre-made bases fried in olive oil and capped with fresh toppings are a very summery way to enjoy pizza.
- < 30 mins
- Adam Liaw
Original URL: https://www.theage.com.au/goodfood/topic/entree-l8l