“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
The best TV snacks to serve for your tennis-watching party
Here we’ve compiled some of our favourite finger foods, party entrees and snacks for TV sessions. From delicious dips and sausage rolls to crowd-pleaser wings and cookies, this collection has it all. Time to serve!
Fried zucchini with cacio e pepe dipping sauce
"These crispy snacks are just the thing to cut through indulgent cheese-and-pepper dipping sauce." – Dominic Smith.
This tomato and goats cheese focaccia is what weekends are made for
Bring a little Italian to your Christmas feast with this light foccacia recipe.
Fromage fort (cheesy French dip)
“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's pork belly sausage rolls
Colin Fassnidge makes over a fast-food classic, using minced pork belly in a sausage roll and serving with a red capsicum jam.
Keep the festive vibes going with these turkey sausage rolls
These sausage rolls are an absolute hit during summer and the festive season.
Gooey Mexican cheese and jalapeno dip
“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.
Kataifi and prosciutto-wrapped prawns with lemon and aioli
Switch up the seafood this festive season with this prosciutto and prawn starter. You will need a deep-frying thermometer.
Prosciutto pizza with pineapple salsa recipe
“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
Stuffed olives and pickles
"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
Malted choc chip cookies
“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.
Turkish gozleme with bitter greens and feta
This gozleme is the perfect combination of fresh greens and feta.
Fetta and spinach rolls
One hot minute pizza with 'nduja, parmesan and pickled chilli
“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
Good pickles
“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).