“A twizzle of puffed pastry with cheese – a totally primo party starter, circa 1985! These take two seconds to make. We mix and match our cheese toppings for this recipe – it’s great for using up those offcuts that are skulking at the back of the fridge.” – Ellie and Sam Studd

"These crispy snacks are just the thing to cut through indulgent cheese-and-pepper dipping sauce." – Dominic Smith.

Bring a little Italian to your Christmas feast with this light foccacia recipe.

“Fromage fort (which translates literally to ‘strong cheese’) is a traditional French recipe. Historically, it was made from a mixture of cheese odds and ends mashed together in a ceramic pot with whey, milk or broth and left to ferment. Once the desired stank profile had developed and the cheesy mush had expanded to double the size, a fortified wine was added to stop or slow the fermentation. As you can imagine, it was often an acquired taste. Thankfully, we have a modern recipe that is not quite as offensive on the nose. There are no strict rules regarding fromage fort, but it is best to stick to the cheeses and tastes you like.” – Ellie and Sam Studd

Colin Fassnidge makes over a fast-food classic, using minced pork belly in a sausage roll and serving with a red capsicum jam.

These sausage rolls are an absolute hit during summer and the festive season.

“Serve this one when you’re settling in to watch a good movie or a big game. It’s a show-stopper dip in itself.” – Ellie and Sam Studd.

Switch up the seafood this festive season with this prosciutto and prawn starter. You will need a deep-frying thermometer.

“No matter how fancy pizzas get, the Hawaiian remains one of Australia’s most-ordered varieties. This version takes it up a notch with prosciutto and a fresh pineapple salsa served on top. This quick dough only has a single short prove" - Matt Moran

"The lap cheong sausage has a hint of spiced sweetness that is a good foil for the olives. Serve with these crunchy pickles and you’ll be singing ballads – pronto." – Monty Koludrovic

“These choc-chip cookies get a makeover with malt, conjuring up childhood memories with every bite. They make a great snack for kids with a glass of milk,” says Lucy Busuttil.

This gozleme is the perfect combination of fresh greens and feta.

“One of my favourite pizza combinations is spicy ‘nduja, parmesan and anchovies. Feed your pizza addiction with this simple and almost classic pizza: spicy, salty, umami to the hilt." – Monty Koludrovic

“No matter what the occasion, a good pickle just can’t be beaten," says Aaron Turner. Begin this recipe 1 week ahead. This is an edited extract from The Hot Chicken Project by Aaron Turner (Hardie Grant, $48).