/
Welcome,

41 easy, packable recipes perfect for a picnic

With the weather warming up and the days getting longer, picnic season has well and truly begun! Head outdoors with a collection of our favourite sweet and savoury packable recipes that are perfect for a picnic. Think sweet bakes, shareable salads and finger foods that are easy to transport and even easier to eat.    

delicious. team

Easy cheese and chilli savoury scrolls

Easy cheese and chilli savoury scrolls

Move over Vegemite and cheese – our spiced-up chilli oil and cheese scrolls are our new favourite. Preparing the homemade dough is easier than you think, and using both mozzarella and creamy Gruyere gives the scrolls a luscious cheesy finish. Serve them as a quick snack, a light no-fuss lunch or when friends drop by.

Dubai chocolate rocky road

Dubai chocolate rocky road

It's the irresistible combination you never knew you needed… until now: Dubai chocolate rocky road! Squishy-soft marshmallows, fragrant Turkish delight, nutty pistachio and crispy kataifi pastry come together in a smooth chocolate bundle to bring you the most moreish treat you're ever likely to eat. You’ll need a 20cm x 30cm slice pan for this recipe, and you’ll need to start at least 4 hours ahead. Bring the pastry to room temperature before you begin.

Matcha and strawberry roulade

Matcha and strawberry roulade

This matcha-spiked dessert combines a vibrant sponge with sweet strawberry jam and chantilly cream, offering an impressive look that’s surprisingly easy to achieve. Whether you’re hosting a special occasion or simply treating yourself, this roulade is definitely worth a try. You’ll need a 42cm x 30cm baking tray for this recipe.

Sticky date cookies

Sticky date cookies

We’ve transformed a classic dessert into the shape of a cookie! Easy to make and even easier to devour, you can enjoy these sticky date pudding-inspired cookies warm with an oozy soft centered caramel or cooled with chunks or chewy caramel. Both experiences are amazing.

Grazing board with soft zucchini pull-apart

Grazing board with soft zucchini pull-apart
Credit: Brett Stevens

Planning a brunch with friends? This beautifully presented grazing board will make for the perfect centrepiece. Your guests can enjoy the soft and fluffy freshly baked zucchini pull-apart with the flavour-packed accompaniments of their choosing, and you can sit back and enjoy the good food and great company. You'll need a 24cm round cake pan for this recipe. 

Fresh ideas

Yotam Ottolenghi's sunset pavlova with orange syrup

(5)
  • Serves 8
You can never go wrong with a pav. But you’ve also never had one quite like Yotam Ottolenghi’s. It’s guaranteed to please – and surprise – everyone. What you need to know before you start Begin this recipe the night before to allow the meringue base to cool completely. You’ll also need a stand mixer fitted with the whisk attachment and uninterrupted access to an oven overnight. If you don’t have a stand mixer, feel free to use electric beaters or even a whisk for an arm workout. You’ll also need some basic cooking equipment like a baking tray, spatula, saucepan, a mandoline to shave the fruit (or a sharp knife) and mixing bowls.  Why is this the best sunset pavlova with orange syrup recipe? Crunchy meringue with pillowy interiors, luscious cardamom cream, beautiful fresh Aussie summer fruit and sweet and vibrant syrup come together to create the perfect centrepiece for your Christmas feast or family barbecue.  Created by famed chef and restaurateur Yotam Ottolenghi, you’ll love the chewy-marshmallow base of the meringue, the sweet and spicy aromatic cardamom-spiked whipped cream that pairs beautifully with in-season stone fruit, and the sweet and sticky rosemary-infused orange syrup. While it looks mighty impressive, don’t let that daunt you – once you nail the basics, it’s simple to recreate at home, and you’re free to make your own tweaks like adding cherries or fresh basil leaves.  Why do you make pavlova the day before? Starting your pavlova recipe the day before you’re ready to serve allows the base to cool completely after it has baked. This slow cooling process prevents it from cracking too much – but don’t fret if it does! The imperfections of a cracked pavlova can easily be hidden with a dollop of cream, and this will in no way affect the overall final taste of the dish.  What ingredients you’ll need Egg whites: Egg whites form the base of the meringue. For this 8-person pavlova, you’ll need roughly 6-7 large eggs at room temperature.  Caster sugar: Caster sugar dissolves easily into the egg whites, helping to create a smooth, glossy texture and adding a touch of sweetness. It’s also used in the orange syrup and cardamom cream.  Cornflour: Cornflour is added to the meringue to give the pavlova its characteristic soft, marshmallow-like interior. Apple cider vinegar: Vinegar helps to stabilise the egg whites and strengthens the meringue, ensuring it holds its shape during baking, and adds acidity and brightness to the rosemary syrup.  Orange juice: Orange juice forms the base of the syrup. It provides a fresh, tangy sweetness that balances the richness of the pavlova. Rosemary: Fresh rosemary infuses the syrup with a subtle, aromatic herbal note. Lemon juice: Lemon brightens the syrup and helps to cut through the sweetness of the pavlova and orange juice. Thickened cream: Thickened cream adds a rich, velvety texture to the cardamom cream. Mascarpone: Mascarpone contributes a creamy, slightly tangy flavour that enhances the richness of the whipped cream. Cardamom pods: Crushed cardamom pods release their aromatic, spicy-sweet flavour, infusing the cream with warm notes. Nectarines: Nectarines add a juicy, fragrant sweetness with a hint of tartness to the finished dish. Yellow or red plums: Choose yellow or red plums for their burst of fruity flavour to help balance the sweetness of the pavlova.  Green grapes: Grapes add a crisp, refreshing sweetness and a slight tartness to the dish.  Passionfruit: Passionfruit brings a tangy-sweet flavour, adding to the summer tropical flair of the pavlova. What are the secrets of pavlova? There are a few tips and tricks you can follow to nail the perfect pavlova: If you can, avoid making your pavlova on a humid day. This can cause your meringue to absorb the moisture in the air, turning it soft and sticky Use fresh, room-temperature eggs for your meringue to create a more stable and lighter base.  Don’t forget the cornflour and vinegar to stabilise the egg whites and prevent the pavlova from ‘weeping’ – a term used to describe the liquid that leaks from a pav.  It’s also very important that you ensure that you have fully dissolved the sugar when whisking, or your pav will weep. Check by rubbing the egg white mixture between your fingers, and whisk until you cannot feel any granules of sugar. Take the time to cool the meringue base completely. This will prevent too much cracking.  How to store leftover pavlova A dressed pavlova is best enjoyed on the day, as the crispness of the meringue will soften over time once toppings have been added. If you do have leftovers, store them wrapped in plastic or in an airtight container in the fridge and consume within 2-3 days. You may notice the base isn’t as crispy as it once was, and leftover pav can look a bit messy, but it's still super delicious. Try serving it in individual glasses, Eton mess-style, topped up with fresh fruit. How to serve Ottolenghi’s sunset pavlova with orange syrup Serve this showstopping pavlova on a platter at the centre of the dinner table after your main course of Christmas turkey, ham and sides. When you’re ready to plate up, top the meringue with a dollop of cream and spread it across the base, hiding any cracks (if any) and leaving a 2.5cm border around the edges. Gently place the fruit on top of the cream and pour over the syrup (removing the rosemary sprigs first). Feel free to dress it in the kitchen, or bring some theatrics to your dinner table by decorating in front of your guests. When it’s time to dig in, serve onto individual plates with dessert forks.  If you love Yotam Ottolenghi’s sunset pavlova with orange syrup recipe, try this  For more fresh and fruity summer desserts, try our favourites: Summer prosecco jelly  Lemon and lime tart Passionfruit cheesecake slice
View recipe

Yotam Ottolenghi's sunset pavlova with orange syrup

(5)
  • Serves 8
You can never go wrong with a pav. But you’ve also never had one quite like Yotam Ottolenghi’s. It’s guaranteed to please – and surprise – everyone. What you need to know before you start Begin this recipe the night before to allow the meringue base to cool completely. You’ll also need a stand mixer fitted with the whisk attachment and uninterrupted access to an oven overnight. If you don’t have a stand mixer, feel free to use electric beaters or even a whisk for an arm workout. You’ll also need some basic cooking equipment like a baking tray, spatula, saucepan, a mandoline to shave the fruit (or a sharp knife) and mixing bowls.  Why is this the best sunset pavlova with orange syrup recipe? Crunchy meringue with pillowy interiors, luscious cardamom cream, beautiful fresh Aussie summer fruit and sweet and vibrant syrup come together to create the perfect centrepiece for your Christmas feast or family barbecue.  Created by famed chef and restaurateur Yotam Ottolenghi, you’ll love the chewy-marshmallow base of the meringue, the sweet and spicy aromatic cardamom-spiked whipped cream that pairs beautifully with in-season stone fruit, and the sweet and sticky rosemary-infused orange syrup. While it looks mighty impressive, don’t let that daunt you – once you nail the basics, it’s simple to recreate at home, and you’re free to make your own tweaks like adding cherries or fresh basil leaves.  Why do you make pavlova the day before? Starting your pavlova recipe the day before you’re ready to serve allows the base to cool completely after it has baked. This slow cooling process prevents it from cracking too much – but don’t fret if it does! The imperfections of a cracked pavlova can easily be hidden with a dollop of cream, and this will in no way affect the overall final taste of the dish.  What ingredients you’ll need Egg whites: Egg whites form the base of the meringue. For this 8-person pavlova, you’ll need roughly 6-7 large eggs at room temperature.  Caster sugar: Caster sugar dissolves easily into the egg whites, helping to create a smooth, glossy texture and adding a touch of sweetness. It’s also used in the orange syrup and cardamom cream.  Cornflour: Cornflour is added to the meringue to give the pavlova its characteristic soft, marshmallow-like interior. Apple cider vinegar: Vinegar helps to stabilise the egg whites and strengthens the meringue, ensuring it holds its shape during baking, and adds acidity and brightness to the rosemary syrup.  Orange juice: Orange juice forms the base of the syrup. It provides a fresh, tangy sweetness that balances the richness of the pavlova. Rosemary: Fresh rosemary infuses the syrup with a subtle, aromatic herbal note. Lemon juice: Lemon brightens the syrup and helps to cut through the sweetness of the pavlova and orange juice. Thickened cream: Thickened cream adds a rich, velvety texture to the cardamom cream. Mascarpone: Mascarpone contributes a creamy, slightly tangy flavour that enhances the richness of the whipped cream. Cardamom pods: Crushed cardamom pods release their aromatic, spicy-sweet flavour, infusing the cream with warm notes. Nectarines: Nectarines add a juicy, fragrant sweetness with a hint of tartness to the finished dish. Yellow or red plums: Choose yellow or red plums for their burst of fruity flavour to help balance the sweetness of the pavlova.  Green grapes: Grapes add a crisp, refreshing sweetness and a slight tartness to the dish.  Passionfruit: Passionfruit brings a tangy-sweet flavour, adding to the summer tropical flair of the pavlova. What are the secrets of pavlova? There are a few tips and tricks you can follow to nail the perfect pavlova: If you can, avoid making your pavlova on a humid day. This can cause your meringue to absorb the moisture in the air, turning it soft and sticky Use fresh, room-temperature eggs for your meringue to create a more stable and lighter base.  Don’t forget the cornflour and vinegar to stabilise the egg whites and prevent the pavlova from ‘weeping’ – a term used to describe the liquid that leaks from a pav.  It’s also very important that you ensure that you have fully dissolved the sugar when whisking, or your pav will weep. Check by rubbing the egg white mixture between your fingers, and whisk until you cannot feel any granules of sugar. Take the time to cool the meringue base completely. This will prevent too much cracking.  How to store leftover pavlova A dressed pavlova is best enjoyed on the day, as the crispness of the meringue will soften over time once toppings have been added. If you do have leftovers, store them wrapped in plastic or in an airtight container in the fridge and consume within 2-3 days. You may notice the base isn’t as crispy as it once was, and leftover pav can look a bit messy, but it's still super delicious. Try serving it in individual glasses, Eton mess-style, topped up with fresh fruit. How to serve Ottolenghi’s sunset pavlova with orange syrup Serve this showstopping pavlova on a platter at the centre of the dinner table after your main course of Christmas turkey, ham and sides. When you’re ready to plate up, top the meringue with a dollop of cream and spread it across the base, hiding any cracks (if any) and leaving a 2.5cm border around the edges. Gently place the fruit on top of the cream and pour over the syrup (removing the rosemary sprigs first). Feel free to dress it in the kitchen, or bring some theatrics to your dinner table by decorating in front of your guests. When it’s time to dig in, serve onto individual plates with dessert forks.  If you love Yotam Ottolenghi’s sunset pavlova with orange syrup recipe, try this  For more fresh and fruity summer desserts, try our favourites: Summer prosecco jelly  Lemon and lime tart Passionfruit cheesecake slice
View recipe
Fresh market
Grapes

Grapes

Grapes are at their peak right now, look for firm, bright fruit for a sweet juicy snack.

Lemon yoyos

Lemon yoyos

Remember this classic Aussie Arnott's biscuit? This long time favourite was sadly discontinued from shelves (except in South Australia!) so we decided to bake our own version.

Pumpkin, sage, pine nut and goats cheese quiche

Pumpkin, sage, pine nut and goats cheese quiche

"Quiche is one of my favourite bakes, accommodating a wide range of ingredients to create a satisfying meal for breakfast, lunch or dinner. Its versatility makes it a great dish for using up seasonal produce, leftovers and pantry staples, and it can be made in advance for a picnic or afternoon gathering." - Michael James Recipe note: You’ll need a 26.5cm (base), 3.5cm-high loose-based fluted tart pan.

Spanakopita

Spanakopita
Spanakopita (Greek spinach pie)

If you haven't tried this Greek spinach pie, you're sorely missing out on some of the greatest flavour combinations ever. Nothing beats pastry, spinach and feta.

Sweetcorn, tuna, tomato and fennel

Sweetcorn, tuna, tomato and fennel

Turn simple ingredients like canned tuna, corn, fresh fennel and herbs into a light lunch or starter your can serve at your next dinner party. 

Hot chocolate snacking cake

Hot chocolate snacking cake
Hot chocolate snacking cake

"Snacking cakes are just that – they’re the perfect cake to keep in your kitchen, so you (and your loved ones) can simply keep coming back over the next day or two to slice off sections for snacking on… if it lasts that long!" – Tracey Pattison. You'll need a 22cm x 32cm x 3cm-deep slice pan and a kitchen blowtorch for this recipe. Hot chocolate snacking cake

Lemon financiers

Lemon financiers

A classic French delight which is easy to make and delivers every time. We chose to flavour them with lemon but there are endless options. I love to add frozen raspberries to a plain batter and sprinkle some flaked almonds over the top before baking.  You’ll need a 12-hole friand mould.

Easy ham and cheese pizza scrolls

Easy ham and cheese pizza scrolls

These are delicious but also fun to make with little hands. Let kids choose their favourite pizza toppings. Pineapple, pepperoni, basil… there are no bad choices! Just make sure to finely chop the ingredients so the scrolls are easy to cut into slices. 

Spiced apple scrolls with cream cheese frosting

Spiced apple scrolls with cream cheese frosting

If you're looking for the perfect thing to bake this weekend, these spiced apple scrolls are it. Light and fluffy bread surrounds a gooey filling of apples, spices and brown sugar, slathered with a maple syrup cream cheese frosting. Perfect as an afternoon tea treat or even a morning pastry with your coffee, these spiced apple scrolls will not last long!

Muffuletta

Muffuletta
Muffuletta.
Credit: Chris Court

"This fun and impressive-looking sandwich is perfect for a picnic, as you make it and wrap it up ready to go the day before." – Lucy Nunes. You'll need to start this recipe a day ahead. Muffuletta.Credit: Chris Court

Latest News

Our most popular searches

HEasldl