These fresh, mini-style seafood sliders are perfect for spring/summer entertaining,

Valli Little takes inspiration from the South Pacific to create these moreish lobster rolls.

"November is a great time of year for Moreton Bay bugs. Dressed with a compound butter or an XO sauce, you can't really go wrong," says Brent Savage.

The classic fish finger sandwich gets a spring refresh.

“Simple is always best. Spanner crab is in season right now, and I love that the meat is more like a cross between crab and other crustaceans like chopped-up bug meat. A great little stand-up course” - Shannon Bennett.

"Raise the chicken roll's profile with simple, super-fresh additions like tarragon and radish," says Helena Moursellas.

"Inspired by the days of Guillaume Brahimi’s famous ‘amuse bouche’ crab sandwiches, these pocket sandwiches remind me of an Australian summer. For a little extra decadence spread a layer of farmed sturgeon caviar over the crab before pressing together. The freshest, softest, whitest bread will make this appetiser all the more special." - Shannon Bennett

“This recipe is not for the traditionalists. It’s for people who like smashing prawn rolls in the sun! It’s all about the soft long rolls filled with butter, king prawn, capers, parsley and lemon, topped with crispy bacon and shredded lettuce, plus crispy sage and seaweed crunchy bits." – Monty Koludrovic

The secret to elegant, stress-free entertaining is with these make-ahead cocktail tempters.

Now these are cucumber sandwiches we like!

It doesn't get more Australian than this.

Entertaining a crowd just became easier with these pass-around prawn mini-rolls.