Share plate / tapas

Spice up your mince pies this Christmas with this delicious whisky-laced fruit mince pies.

Pear and blue cheese: a match made in culinary heaven.

These crostini are absolutely delicious and ideal for a dinner or cocktail party.

This recipes makes 1 cup (250ml) sauce. Note

Sweet and sticky deep fried chicken wings from the deep south!

Light and healthy röstis that are perfect for breakfast and lunch or for sharing with friends.

Served with chopped parsley and a drizzle of yoghurt, these spicy lamb pastry boats are fantastic for a party.

The combination of grilled pumpkin, creamy feta and almond skordalia adds a delicious twist to this popular Italian starter.

serving suggestion serve with mixed salad leaves, if desired. storage parcels can be prepared a day ahead; cover, refrigerate until required. Uncooked parcels may be frozen. Note

Perfect beef and onion party pies for sharing with friends and family.

Wow your guests with these delightful canapés.

For a change, try filling the egg halves with Easter novelties or lollies before joining halves together. For a special touch, use coloured writing gel or fudge to decorate eggs with flowers of anything that takes your fancy. Find them in the baking aisle of your supermarket. Note

The secret to round meatballs is to make a circular movement with the pan to roll the meatballs around while they cook.

These tasty, flaky little pastries, seasoned with shards of nori, sesame and parmesan, make a great shared party platter. Use scissors to finely shred the nori.

These noodle and vegetable rice paper rolls are a classic Vietnamese crowd pleaser. The trick when making them is to dunk the rice paper just enough so that it is pliable enough to roll, as it will continue to gradually soften.

Delicious and perfect to share with friends and family; zucchini, fetta and corn wedges from Australian Women's Weekly.

soak 12 bamboo skewers in water for about 30 minutes before use to prevent splintering and scorching. Note

Served with grilled sourdough, this colourful dish makes a stunning, summery appetiser or lunch.

Like a Mediterranean version of spring rolls, these subtly spiced cigars and full of rich, zingy flavours, and make easy finger food for a dinner party.

Gyoza wrappers are thin pastry rounds made from wheat flour that the Japanese use to wrap around fillings for dumplings and pot stickers. If unavailable, substitute gow gee wrappers. Note

A sweet and delicious watermelon rind chutney; great for sharing with friends and family.

Tasty crab cakes with a creamy tzatziki dip make a great starter to a casual dinner with friends.

Pouches can be prepared 3 hours ahead. Uncooked pouches suitable to freeze. Sweet chilli sauce can be prepared 2 days ahead. Store, covered, in refrigerator. Note

Kids will love these mildly spiced beef and potato pastry puffs. Serve with a dollop of yoghurt and chutney.

low GI Note

Vegemite and cheese pinwheels are perfect tasty treats for kid's lunchboxes.

To freeze; complete recipe to the end of step 2. Place meatballs, in a single layer, on a baking paper-lined baking tray. Freeze for 2 to 3 hours or until firm. Transfer to a large snap-lock bag. Expel any excess air. Label, date and freeze for up to 3 months. Thaw overnight in the refrigerator. […]

Haloumi is a firm, cream coloured sheep's-milk cheese matured in brine; it is somewhat like a minty, salty feta in flavour, and can be grilled or fried, briefly, without breaking down.

These juicy, spiced chicken koftas make a great light lunch served with ripe tomato salad, tzatziki and fresh bread.

We used large (25cm/10-inch diameter) packaged pizza bases for this recipe. You will need to purchase half a large barbecued chicken weighing about 450g to get the amount of shredded meat required for this recipe. Note

Corn mixture can be made a day ahead, make the corn cakes on the morning of the party. Prepare the avocado smash as close to serving as possible; cover the surface with plastic wrap. Note

These stuffed vine leaves are rich in flavour with almonds, raisins, herbs and burghul wheat all bound together and served with a refreshing yoghurt dip.

store Dip can be made 1 day ahead and refrigerated, covered. Note

Marinated in garlic, lemon and Greek oregano, this barbecued octopus dish is lip-smackingly good.

To make the perfect soft-boiled eggs, place eggs in a small saucepan and barely cover with cold water. Cover the pan and bring to boil; then boil, uncovered, for 3 minutes, drain. Shell eggs when cool enough to handle. You can use either heirloom or cherry tomatoes, if you like. Note

A chilli coriander jam that is packed to the brim with red-hot chilli spice and aromatic coriander.

Tangy garlic and lemon yoghurt makes a fabulous dipping sauce for these plump fried prawns.

Fried haloumi needs to be eaten as soon as possible after cooking as it becomes tough and rubbery as it cools. It only takes a few minutes to fry, cook this dish just before serving. Note

A truly Mediterranean mix that is a perfect addition to any platter.

Celebrate summer with this beautiful, light asparagus tempura drizzled in a herby vinaigrette.

Oysters are delicious raw, but when cooked are surprisingly versatile with their unique flavour seeming to go well with just about anything. Here we've prepared them with a delicious pesto butter.

The classic French flavours of salade niçoise work wonderfully as a topping for this speedy bruschetta.

If you can’t find drumettes and wingettes, buy eight chicken wings, chop off and discard the tips. Chop the remaining pieces in half at the joint. Whole-egg mayonnaise gives the best flavour. The chicken and tarragon cream can be made the day before, keep, covered separately, in the refrigerator. Note

Exciting Asian-style nibbles, these pork balls with a soy and lime dipping sauce are perfect for cocktail parties.

Little fried cheese pastries. Four different types of cheese and a sliver of salami. Yes, they taste as good as they sound. You're welcome.

The perfect recipe to share Turkish lamb fillo cigars from Australian Women's Weekly.

This delicious spin on traditional bruschetta is a perfect starter for a summer barbecue.

Feed and nourish the crowd with this healthy share plate. You can also pack this for a lunch as pictured.

Spring rolls are best prepared as required. Note

Topped with fresh coriander, this tasty orange-glazed squid makes a fantastic tapas dish.

Dried fruit chutney of apple, date, apricot, pineapple and raisins with a pinch of cinnamon.

Do-ahead Florets can be cut 3 hours ahead. Note

Steamed vegetable wontons make a great addition to an Asian-style banquet spread. These mushroom and water chestnut wonton are full of flavour and have a great texture.

This goes well with stir-fried asian greens, chicken, pork and beef. Note

Crisp, golden pastry cases filled with a crunchy, piquant salmon filling and topped with smooth sour cream make a gorgeous platter for a cocktail party.

A delicious and filling antipasto that is perfect for tapas or cocktail food.

Tender chicken livers bring their incomparable flavour to this rich chicken terrine layered with asparagus spears and wrapped in prosciutto.

Considered the national dish of many Middle Eastern nations, Kibbeh, is made of burghul, minced onions and finely ground lean beef, lamb, goat or camel meat with and mixed spices.

These crispy cakes and dipping sauce make a great starter or snack. Easy to and cheap to prepare, you can't go wrong with this zingy dish.

Flavoured and fragrant Vietnamese tomato rice from Australian Women's Weekly.

Quick and easy teriyaki chicken rice paper rolls; the perfect starter dish to share with dinner guest.

Bhaji is a classic Indian snack similar to a fritter; it has several variants and is sometimes known as pakora. Onion based bhaji is very popular, but we've used zucchini and carrot here. Served with mango chutney, they're divine.

Store tiramisu cups upright in the refrigerator until ready to serve. They are best made on the day of serving. Note

These spicy prawns with fresh coriander and lime would make a stunning tapas dish.

Try this delicious Lebanese snack with a cooling yoghurt sauce and fresh mint.

Serve this delicious smoked salmon bruschetta to your guests at your next gathering. Topped with a sprig of fresh dill, and served with a glass of bubbles, they will be sure to please.

If you like, you can add dried smoked bonito flakes to the sesame seeds or try coating the tofu with Japanese breadcrumbs instead.

These two Croatian specialties, Cevapi, a spicy sausage, and Raznjici, beef kebabs, are typical Balkan ways of cooking meat. Both are delicious, homely fare traditionally served as part of a picnic menu in summer, and eaten in home-style restaurants year round.

This savoury dip is quick and easy to make and goes equally well with corn chips, crudités, or vegetable sticks. It's perfect for a gathering of family and friends, or an after-school snack.

Crostini in Italian means "little toasts". The thin slices of bread are drizzled or sprayed with olive oil, toasted and served warm.

Bagna cauda is a warm dip; you can serve it in a fondue pot with a small tea light or gentle flame underneath. Serve the dip with your favourite selection of crisp vegetables.

Piroshki is a delicious Russian turnover made with either fruit, meat or vegetables. Try this mouth-watering beef version.

Soak eight bamboo skewers in cold water for an hour before use to prevent them splintering or scorching during cooking. Note

This traditional Middle Eastern favourite is a versatile vegetarian dish that everyone will love.

Accompany with salad and top with coriander. pickled cucumber & carrot salad Soak skewers in water for 30 minutes to prevent them from burning when cooking, or wrap the ends in foil. Add mint leaves and thai basil leaves to the salad for added flavour. To bulk out the salad and increase your vegetable intake […]

These crunchy beef dumplings with sweet chilli dipping sauce are the ultimate crowd-pleaser.

Perfect for a party, these mini sandwiches look great and are so easy to prepare.

If using bamboo skewers, soak them in water for at least an hour before using, to avoid splintering and scorching during cooking. Note