At this time of the year, we are preparing for footy finals, Spring racing carnivals and getting together with our mates for an icy brew and bite to chew.
What to serve? That is the question – don’t worry we have you covered! Kick a goal with these four recipes guaranteed to get the party started:
As stunning on the eye as the palate, blow the whistle to signal celebrations are underway with this dish of kangaroo tartare, capers, parsley and crispy bread, from Coffs Harbour catering company French Connect Food.
Usually made with raw ground beef, this tartare uses finely chopped kangaroo fillet, alongside capers, shallots, lemon myrtle and an egg yolk to make a canapé that is sure to have partygoers salivating.
Who doesn’t love a footy favourite hot dog? This amazing recipe from Australian Chef Ben O’Donoghue can be made in the kitchen, or on the barbeque; think Kransky sausages, sauerkraut, Japanese mayonnaise, Dijon mustard, currywurst sauce and grated cheddar. Friends and family will chow down in style!
For the ultimate food you can eat with one hand while holding a beer in the other, look no further than quail sausage rolls and native bush chutney from Miss Moneypenny’s Noosa restaurant. A distinctly Australian take on the humble sausage roll and sauce using Brisbane Valley quail, these morsels will disappear as soon as you put them on the table.
According to Celebrity Chef Luke Mangan, there is nothing more satisfying than a hot, freshly made empanada – his spiced lamb creation with tomato chutney and basil mayo will become a firm family favourite for not just parties, but weeknight dinners.
"Travelling through Spain, I had one in my hands most days. A classic tapas dish, empanadas also make a great bar snack with a glass of Spanish white wine such as Albariño. Instead of lamb, you can use beef, pork or even chicken in these empanadas,” he says.
For more party recipes, click here.
