Cocktail party

Use shallow patty pans, if preferred. Change the filling-try wilted spinach and feta, char-grilled vegetables and brie or caramelised onion and blue cheese. Note

Pina colada

There’s nothing like the flavour of new-season lamb. Julie Biuso will have you charging to the butcher to get your hands on this delicate, succulent and versatile meat

This bold flavoured beverage is a great, fun option for a cocktail party.

The French call it La Fête Nationale, we call it Bastille Day. But surely we can all agree that 14 July is the perfect excuse to celebrate our liberté and throw back a glass or three of this Champagne cocktail.

Perfect for any occasion that needs a bit of a bang.

Roll out Luca Villari’s sensational small plates for a relaxed afternoon in the sunshine with friends

Lillet is a French aperitif made from a blend of Bordeaux wine and citrus liqueur and it comes in blanc, rose or rouge. Often served chilled with a slice of lemon or orange, it’s also a refreshing way to toast the approach of spring.

This beautiful blush sunset coloured beverage is perfect to to settle down in the sand with on a hot summer's day.

This ‘rum old-fashioned’ is similar to the original ‘old-fashioned’ cocktail, but uses rum in place of whisky. It is traditionally served in a short, round tumbler, which is called – you’ve guessed it – an old-fashioned glass…

Try this classic peach cocktail to share with guests, or it is equally satisfying to enjoy solo.

Sip on a glass of non-alcoholic goodness thanks to this refreshing mocktail recipe, which is a tasty combination of grenadine, grapefruit juice, lime juice and soda water.

Sweet, meltingly soft, buttery and light as air... Only the French could dream up such decadence. Surprise and delight your guests with this special occasion dessert from Julie Biuso

This recipe makes about 2/3 cup beetroot dip and 3/v cup tzatziki. Note

Instead of prawns, you could use chicken thigh fillets. If you don’t have a round cutter, cut bread into small triangles. To discard oil, cool completely then place in a plastic bag and discard. Never pour oil down the sink. Note

The syrup is also good with banana and seedless grapes. Note

Replace filo pastry with puff pastry, if desired. Replace kalamata olives with stuffed green olives, if desired. Freeze uncooked rolls for up to 3 months. Bake frozen; cooking time will vary. Note

Big flavour comes in small sizes

Megan May unravels a classic dolma recipe and ‘uncooks’ a delicious raw alternative

Use 500g sausage mince instead of sausages. To make it easier to mould mince around eggs, moisten hands with cold water- this prevents sticking. Note

These tasty stuffed eggs have a delicious cheese, mustard, onion and parsley filling. These stuffed eggs are perfect for cocktail food or served as a main with potato salad

Look for these beans at health food stores and greengrocers. If unavailable, use canned chickpeas or kidney beans – no need to soak overnight or cook. Add finely chopped fresh chillies and coriander to salsa. Note

You could substitute salami for the bacon, if preferred. Note

Polenta blini with beetroot dip

Pecorino is a mild hard cheese. You can use parmesan instead. Note

Luca Villari gives you the tools to turn out authentic Italian-style pizza, just like the pros. Pizza is a Kiwi favourite and has long been one of the world’s most popular foods. Being very versatile, with endless topping possibilities, it can cater to a wide variety of tastes and dietary requirements.

Use any flavoured coating mix. Freeze croquettes for up to 3 months. Note

Prawn mixture can keep in the freezer for up to three months. Note

Replace strawberries with frozen cranberries. Note

Prepare dip a day ahead. Note

Watermelon granita

For extra crunch, roll balls in crushed peanuts instead of cocoa powder. Note

If preferred, you can make prawn toasts up to 2 hours ahead. Cover, then refrigerate. Reheat in a slow oven. Note

For a non-alcoholic version, replace rum with orange juice. Store leftover tahini in the fridge to add to salad dressings. Stir before using. Note

Bake blind by lining pastry cases with baking paper. Fill with dried beans, rice or pasta. Continue as directed. Note

Chicken, spinach and feta parcels

The batter can made in a food processor or blender if preferred. Note

Slice cucumber with a vegetable peeler or mandolin. Make your own melba toasts by slicing a baguette and baking in a moderate oven, 180°C, for 4-5 minutes, until crisp. Note

You could replace the prawns in this dish with cooked crab, lobster or bugs, if you like. Note

Dressing can be made up to two days in advance and stored covered in the fridge. Note

Lamb can be replaced with chicken. Add crumbled feta cheese to the salad if desired. Note

Try a combination of in-season fruit of choice. Note

Delicious soft and tender tofu patties with a light crispy outside served with Thai salsa makes the ideal healthy summer lunch or snack as they�re jam-packed with flavour.

You can add a finely chopped hard boiled egg, if you like. Note

You can use Emmenthal or Swiss cheese in this recipe. Serve biscuits with cheese, chutney and dried fruit. Note

Indulgent and delicious deep-fried eggplant fingers with creamy homemade aioli are a tasty alternative to potato fries and are sure to go down a treat with the whole family.

Try different filling, such as wilted spinach and feta, chopped char-grilled vegetables and brie, or caramelised onion and blue cheese. Note

If preferred, these may be cooked in a preheated oven, at 180°C, for 15-20 minutes. Note

Make these ahead of time and chill until ready to serve. Char-grill, slice and serve. Note

To char-grill your own vegetables, thinly slice, spray with olive oil and barbecue 3-4 minutes each side; cool. Store, drizzled with olive oil, in an airtight container in the fridge for up to one week. Note

Za’atar is a spice blend of sumac, sesame seeds and dried thyme. Roast hazelnuts until golden. Place in a tea towel while hot and use the tea towel to rub away the skins. Note

For crisp duck skin, preheat oven to 200°C. Place skin on a cake rack on an oven tray. Bake for 2-3 minutes, until crisp. Cool slightly before breaking up. Note

If preferred, use baked vegetables, or char-grilled vegetables in a jar. Add some sliced salami if desired. Note