Fire up the grill, crack open a bottle of something and get on the blower to your friends. There’s nothing more convivial than a wine-soaked long lunch, especially if it’s the kind that goes so long that it becomes dinner, too.

Silvia Colloca's super speedy mussels, chilli and rosemary soup

Find solace in a warming bowl of chilli-flecked mussels, says Silvia Colloca.

Herb-roasted lamb racks

Head chef of The Potting Shed, Paul McGrath, spruces up lamb with a spiced marinade. These lamb racks are the perfect lunch roast whether you're entertaining in summer, or inside and cosy in winter.

Grilled seafood platter with romesco sauce and herb crumbs

Grilled seafood platter

Entertain in style this summer with this gourmet platter of the best Australian seafood.

Quick mezze plate with hummus

Oysters, finger lime and ginger

Sydney rock oysters and juicy finger lime are the ultimate native Australian ingredient combination, used in this dish by chef Darren Robertson.

Silvia Colloca's Italian-style prawn gratin with lemon and parsley

This simple recipe by Silvia Colloca produces a striking show-stopper of a dish that may be served as a starter or light lunch. You can replace the tiger prawns with scampi for a more extravagant version of this delightful dish.

Butterflied chicken with chargrilled lemon

Paul West says "Roasting a big free-range cook adds to the sense of occasion when entertaining." Butterflying your chicken also increases the surface exposed to direct heat, making sure every member of the family gets a piece of crispy, delicious chicken on their plate!

Shannon Bennett's rib-eye with anchovy butter and roasted cauliflower

Adding Shannon Bennett's recipe for rib-eye with anchovy butter and roasted cauliflower to your repertoire can turn cooking weeknight dinners into a piece of cake.

Crab and mozzarella pizza

Spanner crab and mozzarella turn this humble pie into a gourmet treat, with fragrant basil and zingy lemon topping everything off for pizza perfection.

Tiger prawns with chermoula butter

Add some heat to your life with this spiced up prawn dish.

Oysters with mignonette jelly

Salty, briny oysters with mignonette jelly is an ideal beginning to any French menu.

Spicy slow-cooked lamb ribs

Silvia Colloca's spicy slow-cooked lamb ribs

Slow roasted until the meat is falling off the bone, these lamb ribs are tender and packed full of flavour. If 1.5kg seems like an obscene quantity for only four people, keep in mind that once they’re cooked, they will shrink considerably.

Beetroot and feta filo pizza

Make this easy gourmet pizza using speedy filo pastry.

Quinoa paella

Quinoa, instead of rice, is used in this dish for a modern twist on a Spanish classic.

Slow-roasted lamb shoulder with green papaya chutney

This lamb recipe from Dr. Sam Prince brings a modern Indian zestiness to a slow-roasted classic, with the green papaya chutney acting as the perfect accompaniment to the flavours in the marinade.