The silly season is over but the summer fun times can still continue without breaking the bank. Keeping costs down can be a struggle, which is why entertaining at home is the way to go. Don’t be put off by the potential price of having people over, there are ways to minimize your grocery bill while still putting on a party spread – and ensuring no leftovers go to waste.

We asked the experts for their tips:

It’s the chef’s mantra but Coles ambassador Curtis Stone believes it bears repeating – shop in season. “Seasonal produce is always more reasonably priced because it is in abundance and guaranteed to taste delicious,” he says.

Swap steaks for larger joints of meat, such as brisket and shoulder
“Slow-cooked meats may take a little longer to cook, but they’re a real crowd pleaser and will be wonderful over the following days. You’re also able to make them a day or two ahead, saving you time on the day,” Stone (above) says.

Plan ahead and purchase big-ticket items, like a leg of ham, in advance
“Spread the cost in the lead-up. I am one for making a well thought out list (and checking it twice!) so I’m not buying unnecessary items.”

Give leftovers a new life
“Chop up roast veggies and ham, throw them into a pan and create a delicious frittata. It’s an easy and quick one-pan wonder that’s perfect the next day and you don’t feel like you’re eating Christmas all over again.”

Kerby Brown, professional surfer and Traeger Grills ambassador says barbecuing whole cuts of meat or fish, rather than pre-prepared pieces, is more cost-effective.

“A few of my favourites include whole scotch fillet rolls, whole beef tenderloin or pork tenderloins, bone in rib eye roasts and full racks of lamb. Whole chooks are always a winner too,” he says.

Save time and money by batch cooking
“Think ahead. Roast pork and veggies could turn into pulled pork tacos the next day and roasted chicken can go into a fresh Caesar salad,” Brown says.

Everything tastes better on a clean barbecue, but skip the expensive cleaners and DIY
“Heat up your grill, pierce half an onion with a fork and rub onto your grill plates. The onion’s acidity will pick up leftover grease and grime, removing it for a fresh feast. A lemon also does the trick.”

Bubbly gone flat? Australian Vintage chief winemaker, Jamie Saint, has the answer. “Reinvigorate prosecco by putting it in the Soda Stream. If you don’t own one, you can give tired prosecco another life by mixing an aperol spritz, where the soda water makes up for any lost bubbles,” he says.

Stretch your wine budget and serve sangria
“I call them Shortcut Sangrias, just add citrus such as lime to a pinot grigio, pink grapefruit to a rose or blood orange a grenache and top with soda (3:1 ratio) to make a spritz,” Saint says.

Rethink red wine and put it in the fridge
“Purists might tell you otherwise, but experts agree smashable reds are best served chilled. Cool your favourite pinot noir, gamay or grenache to 8-10C to bring out a refreshing, gulp-able side you never knew existed. With all that gulping, buy by the case to save on individual bottle prices.”