A modern take on a funky classic.

Sweet Australian scallops pair perfectly with this vibrant Champagne and pea sauce, topped with nuggets of chorizo and texture.

This decadent snack is the perfect way to get the party started.

Why settle for just one dressing when you can have two?

This punch is perfect for picnics (or any time the sun's out, really). And the Champagne makes it just that little bit more special.

Meet the original Spritz.

Pair fluffy white buns with sweet-and-sticky pork belly and you have a go-to party snack.

The delightfully bitter cocktail we'd happily imbibe before and after dinner.

It's the Campari and soda you know, but with a little kiss of summer.

A snack that's extremely hard to turn down.

Here's how to get the party started.

The best of the season's harvest, simple and unadulterated, with a side of velvety curd.

A classic dressing, with a little twist.

A must for your at-home yakitori.

What can be more refreshing than a cold beer on a hot day? Answer: a cold beer with a splash of lime juice and a dash of hot sauce.

An excellent way to use that bottle of rosé you were given but will never drink.

An easy digestif to end the evening.

Party punch meets fruit salad in this light and refreshing dessert.

Just as suitable for barbecues as it is for luxe cocktail parties.

“This is based on tepache, a traditional Mexican fermented beverage, crossed with a Margarita-style drink called a Toreador,” says La Casita bartender Ben Mudge.

“This cocktail is named for its pink colour, which comes from the hibiscus syrup we make,” says La Casita bartender Ben Mudge. “It’s garnished with candied flowers and a grilled lemon slice, which gives it a lovely caramelised lemon flavour.”

“Orange is traditionally eaten alongside mezcal, inspiring this variation on the classic Margarita. It’s rich and smoky, with a warming spice-salt rim,” says La Casita bartender Ben Mudge.

The much-loved pasta sauce makes a welcome appearance in Australia’s favourite finger food.

So retro. Very addictive.

Fancy a potato chip? You'll like these fancy potato chips.

A recipe inspired by Mexican food doyenne Diana Kennedy.

Some purists believe there is no room for beans, but we think they add a rich, earthy flavour.

All the crisp and crunch of the fried-pasta snack, with minimal fuss.

We've brightened up the haloumi with the crunch of zucchini and a fresh, vibrant mint dressing.

Cross baba ghanoush with muhammara, and the result is this smoky dip that you'll proudly take to your next party.

For easy summer sipping.

This could very well be your new favourite dip.

Get the party started with this tickled-pink drink.

Yoghurt dip with sesame seeds, pepitas, cumin, caraway and mint recipe - Spoon yoghurt into a muslin-lined sieve over a bowl, cover and refrigerate until whey drains and yoghurt thickens slightly (1-2 hours). Stir in garlic and season to taste.

We're saying cheers to a classic with this tweak of the unbeatable prawn cocktail. Thinly mandolined rockmelon adds a sweet touch, which you can always offset with as little or as much Tabasco as you'd like.

The perfect combination of fresh prawns, chipotle chillies whipped into a crème fraîche and a tangy corn relish on canape-sized tostadas.

Was the '60s the high-watermark of the savoury mousse? We've taken inspiration from parties of the past for our lobster mousse, served with golden oily Melba toast for dipping.

This classic flavour-pairing more than stands the test of time.

Emma Knowles fast recipe for white-bean dip with pita crisps.

Lisa Featherby fast recipe for fried potato skins with fonduta sauce.

Wings straight from Sydney's favourite Argentinian restaurant.

Australian Gourmet Traveller recipe for watermelon, orange and rhubarb punch.

First that perfect crunch, then that pleasantly sour vinegar dipping sauce. Near irresistible.

Be warned - these pack a punch.