Share plate / tapas

MAKES 16 Note

Low sat fat, Gluten free, Kid friendly Note

Fontina is a firm, mildly flavoured cow’s milk cheese that melts beautifully. Note

Opting for the neck fillet is not only a cheaper option, it has loads of flavour.

These light and fluffy pikelets have added zing with a dollop of wasabi.

Smothered in peas and topped with mozzarella this is a feel good lunch or share plate.

Bake your chicken instead opposed to deep-frying.

Mole is the name of a number of sauces used in traditional cuisine, as well as dishes based on these sauces.

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

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

You can toast the tortilla wedges in the oven, if you like. Preheat oven to 200°C or 180°C fan, place wedges on baking trays and cook for 2-3 mins, until crisp. Note

Make your own buttermilk by stirring 1-2 tablespoon lemon juice into 1 cup skim milk. Blini can be made a day ahead. Cool and store in an airtight container in the fridge. Note

Once the chicken is cooked, don’t brush it with any more marinade, as it has been exposed to raw chicken. Discard any leftover marinade. Soak the bamboo skewers in water for 30 minutes while the chicken is marinating to prevent them from burning. makes 16 Note

For perfectly fluffy fritters. use your hands to squeeze the grated zucchini, and extract as much moisture as possible. Note

You can find preserved vine leaves at selected supermarkets and delicatessens. Baharat is a Middle Eastern spice available at specialty grocers. Note

To transport, place fig relish and fetta In separate airtight containers Or snap-lock bags. Wrap polenta rounds in foil. To reheat, place polenta rounds on a baking tray in a 180C or 160C fan oven for 5 mine, until heated. Or serve them cool. Note

You will need to process 2 slices of day-old bread to make enough breadcrumbs. Note

Luscious lobster in a sweet sticky Asian sauce. You're guests will rave about this dish!

A quick and simple salmon treatment that explodes on the palate.

To purge vongole. rub any sand from the outside of the shell and soak them in a large bowl of cold salted (not fresh) water for about an hour. Often they’ve already been purged by the fishmonger. They will release some salty sea water while cooking so make sure you taste the sauce before adding […]

If you don’t have semolina, use polenta or plain flour; or lightly oil the baking tray. To vary recipe, use different herbs or replace olives with semi-dried tomatoes. If not serving at once, cool on a wire rack or base will become soggy. Note

Megan May uses sprouted seeds to transform the South Asian thali into a delicious, nutrient-rich raw feast.

Enjoy the versatility of this nutrient-loaded veggie with this flavoursome, crispy tempura cauliflower recipe. Serve with a zesty parsley dipping sauce for a real kick!

Try blue cheese as a rich substitute for ricotta. Watch pumpkin during cooking, as honey can catch and burn. You can use any type of crispbread for the base. Note

Smooth ricotta has a softer texture than fresh ricotta and is sold in tubs. To lower fat content, use lean beef mince. Note

Add ice cubes to iced water; the colder the water, the crisper the batter will be. Add thinly sliced vegies – Japanese eggplant, asparagus, carrot, fennel and onion to any leftover batter. Daikon (or white) radish looks like a large white carrot. Note

Add 1 cup grated tasty cheese with the sour cream if you like. Note

Make extra chicken mixture that you can serve later in jacket potatoes or on pizza bases. Note

Serve with warm pita bread instead of potato if you like. Note

Moreish curry puffs that are packed full of flavour! Watch these beef mince pastries fly off the platter. They are the perfect finger food, served with mango chutney and fresh salad.

Use stock cubes Prepare mixture a day ahead, then deep-fry just before serving. Try using a different cheese in the centre. Note

Chipolatas are small sausages. Use leftover taco seasoning in chilli can carne. You can barbecue sausages. Assemble tacos just before serving. Note

To prevent rolls drying out, cover with slightly damp paper towels when you’ve rolled them. Rice paper sheets are in the Asian food aisle. Note

Save time: Use a bought marinade. To prevent bamboo skewers scorching, soak in cold water for 20 minutes before threading ingredients. Economy beef is a cheaper alternative to regular beef cuts. Note

To heat Lebanese bread, microwave on high (100%) for 20 seconds or until just warm. Tabouli: You’ll need one large bunch parsley. Before chopping, wash parsley to remove grit; dry well. Note

Brush pastry bags with beaten egg, if you like. If available, you can use wan ton or grow gee wrappers instead of puff pastry. For a slightly more intense flavour, add sesame oil to mince mixture. Chill mixture for 15 minutes before preparing bags. Note

Make this pate for a mid-year Christmas to remember.

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

Try making your own vol- au-vent cases, using a 10cm round pastry cutter and a sheet of thawed frozen puff pastry. Vary recipe with chopped asparagus instead of peas. Note

To toast coconut, heat a small frying pan over moderate heat. Cook and stir coconut for 3-4 minutes or until golden. Note

Brush leftover curry paste over baked pumpkin wedges. Note

You can use plum or a mixture of soy sauce and honey as a glaze. Note

Substitute 300g peeled, chopped pumpkin for carrot. Note

For a higher protein meal, add a can of rinsed and drained butter beans to the tomato salsa. Use leftover cooked potato to make potato cakes or vegetable sausage rolls. Note

Use large vol-au-vent cases or small dinner rolls if ciabatta rolls are unavailable. Note

You can reuse oil. Cool to room temperature. Strain through a fine sieve into a glass or plastic container-discard solids. Cover and store in a cool dry place. Note

MAKES 24 Sgagliozze are Sold in Italy by street vendors. Note

Serve fritters sprinkled with a little sea salt. Note

You’ll need to process 6 slices of day-old gluten-free bread to make crumbs. You can use 2 cups of all-purpose rice crumbs instead of breadcrumbs. 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

Big flavour comes in small sizes

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

Use chopped regular tomato instead of cherry tomatoes. Note

Make your own meatballs; you’ll need 600g mince. Use chopped green onion or parsley instead of coriander. Note

Use medium-grain rice. A bamboo mat makes roiling nori easy. 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

Use lamb or pork mince instead of beef. To disguise vegetables mixed with other ingredients, process until very finely chopped. No bamboo steamer? Use a metal one, but cook meatballs in small batches. Note

Zucchini is also delicious at room temperature for a picnic or barbecue. Use the scooped out zucchini flesh in savoury muffins or frittatas. Note

Use sliced strawberries instead of banana. Note

You’ll find tempura flour in most supermarkets and Asian grocery stores. Note

If you do not want to deep-fry balls, spray arancini with olive oil; bake at 180°C (160°C fan-forced) for 20 minutes or until golden brown. Use breadcrumbs instead of stuffing mix. Note

Serve with barbecued lamb, chicken or as a topping for frittata. Try a mixture of red and yellow tomatoes. Note

Polenta blini with beetroot dip

Cruise through the mellow months with this easy autumnal vegetable meal by Julie Biuso

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.

Delicious mildly spiced curry filling wrapped in a buttery crispy puff pastry, cooked until golden brown. Served these moreish and flavourful curry puffs with mango chutney.

Buy vine leaves from delis and some greengrocers; or use fresh leaves, blanched. Note

Buy chicken rissoles from butchers and poultry shops. Note

Make Satay Chicken; use 400g chicken mince and add 1/4 cup bought satay sauce. Omit parmesan and use sesame seeds to sprinkle. Note