Snack

Yes, it's laden with tradition and symbolism, but tsoureki is also a really tasty treat.

Our Spanish take on polenta fritti is all cheesy goodness.

This crunchy, fragrant prawn and crab toast recipe makes for a tasty snack at cocktail hour.

Fermented and spiced, kimchi is a classic Korean ingredient. And trust us when we say, it's perfection in fritter form.

Perfect for both dinner parties and midweek suppers.

Pork belly bao gets a Filipino twist in this fun snack recipe.

A recipe for homemade potato chips with onion, ricotta and feta dip. They're surprisingly simple to make at home.

Flavour and freshness with every bite.

If we ever needed an excuse to have corn chips for dinner, this is it.

The superstar of South East Asian street food, satay is an ideal dish for the barbecue.

The Nomad chef's take on hummus.

You can't go wrong with homemade dip. Go the extra mile and make your own flatbread, too.

Portable, tidy mouthfuls packed with flavour, Scotch eggs make the perfect picnic food.

Snack-sized versions of the breakfast favourite.

The celebrated olive-oil flatbread from Sydney's Nomad.

Yes, that's mashed potato lightened with choux pastry, then deep-fried.

A snack that's extremely hard to turn down.

A textural filling of shredded taro, carrots and wood ear mushrooms equal these crisp, moreish parcels. Try stopping at one.

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

One-bite wonders.

A must for your at-home yakitori.

An elegant bite-sized number.

Let that sweet-sour glaze take you away.

The Scotch egg that turned heads during Hill's time at Sydney's Old Fitzroy Hotel.

The Argentinian eatery's recipe for those filled pastry crescents, with a vibrant green sauce to boot.

One of Napoli's best street snacks, made fresh in a kitchen near you.

A must-try snack from the Sydney yakitori restaurant.

These crackers are wholesome and moreish, and go well with any dip of your choosing. Here, we’ve paired them with a fresh, zesty smashed avocado.

An easy, simple snack for when tomatoes are at their peak.

A joyous hybrid of the Chicko Roll and spring roll by the Adelaide eatery.

If you haven't discovered the wonders of this spiced-corn street snack, be ready for the flavour revelation.

So retro. Very addictive.

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

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

This could be the ultimate beer snack. The key is to dry the skin thoroughly in the oven so it puffs when it's fried.

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

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

Layer these quick pickles into sourdough sandwiches filled with leg ham and Gruyère before toasting, or keep them on hand to serve with smoked trout or gravlax.

A top order at Andrew McConnell's Melbourne institution.

You'll fall in love with this turmeric cauliflower piccalilli. They're a perfect match with sliced ham and buttermilk biscuits, the savoury American cousin to scones.

Spanner crab, avocado and toast. Is there a more Australian way to start your dinner party?

A juicier, tropical take on devils on horseback, with lychees in place of dates.

A simple starter for your next dinner party.

Our hot tip: drizzle your still-warm haloumi with some honey.

It's the French pommes de terre, done bar-snack style.

Sometimes it pays to keep it simple. Toasty bread, butterflied sardines, agrodolce. Dinner done.

A twist on traditional onion bhaji, this is a simple crowd-pleasing snack that’s given a lift with a good-quality eggplant pickle or eggplant brinjal on the side.

Cooking the okra a little longer results in a wonderful caramelised flavour that could have you rethinking any reservations you had towards this pocket rocket of a vegetable.

If you took palak paneer and stuffed it into a roti, you'd be halfway towards these deliciously unconventional toasted wraps.

Yoghurt, apple sauce, nutmeg and cinnamon add up to one tasty package that's as good for breakfast as it is afternoon tea.

“Filled pastries have a very long history in the Middle East,” says Joseph Abboud. “The original, sanbosag or sanbusaj, became samosa in India, sambousek in Lebanon and sambusa in Ethiopia, to name a few. Börek, which are a great snack, are another.”

Could these hot, salty, funky squares of deep-fried cheese from Harley & Rose be the ultimate bar snack? We're putting our money on it.

"These two-bite snacks are perfect with a gin Martini," says Lindsay.

This riff on the classic Australian snack by Poly's head chef Mat Lindsay is a more grown-up version, but just as moreish.

Garden pickles recipe - For pickled carrots, bring vinegar, sugar, honey and a pinch of salt to a simmer in a saucepan, stirring to dissolve sugar.

Because barbecued things on sticks just taste better.

Prawn rolls with pickled tomatoes and celery recipe - For pickled tomatoes, blanch tomatoes until skins split (30 seconds) refresh in iced water, drain and peel.

These deep-fried puffs of ricotta, flecked with mint and peas, are a wonderful combination of crunchy exterior and light, fluffy filling.

Rhubarb and pear dartois recipe - For frangipane, beat sugar, butter and vanilla seeds in a bowl with a wooden spoon until creamy, then beat in egg.

Five-cheese and ham triple-decker toastie recipe - Preheat oven to 180C. Stir ricotta, cheddar, provolone and parmesan in a bowl to combine, and season to taste.

"Living in France, I'm influenced by what's eaten here, especially classic so-called peasant food like liver and onions," says Clugston.

This sashimi-style kingfish tostada makes an excellent snack on a summer's day. If you don't feel like frying tortillas, serve the ceviche and avocado separately with corn chips.

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

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

A really great cheddar ups the stakes on this most classic of snacks - crackers and cheese. Home-made pickles seal the deal - open a bag of Jatz and let's get the party started.

This sandwich is packed with flavour in the form of fragrant tarragon salsa and beetroot pickle - both ideal foils for the richness of the tongue.

Is Hawaiian pizza your guilty pleasure? If so, this one’s for you. Inspired by Bar Brosé’s “late-night sandwich”, this is all about tangy pineapple pickle and excellent leg ham and Gruyère.

Ricotta, Taleggio and vintage cheddar make an awesome melted trio in this hot sandwich.

When it comes to the ideal sandwich to serve with drinks, chances are it will involve cheese and some kind of charcuterie. We've opted for mortadella and provolone with a thick spread of mascarpone for tang and creaminess.

Here, spiced pork scratchings come together with garlicky aïoli and a crunchy slaw for a hard-to-beat snack.

An okonomiyaki-prawn toast Frankenstein mash-up that somehow works.

These grilled beef skewers originated in Peru but are also popular in Bolivia.

These salt-cod fritters make an ideal snack with beer. For extra creaminess, cook the cod in milk instead of water.

These red lentil fritters may be on the diminutive side, but they punch well above their weight in the flavour stakes.

Is this the ultimate comfort food?

These buns with warm salami, fennel seeds and sliced sopressa may be small but they pack a big punch in the flavour stakes.

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

Curtis Stone recipe for watermelon rind pickles.

René Redzepi & Nadine Levy Redzepi recipe for butter-fried bread with tomatoes.

René Redzepi & Nadine Levy Redzepi recipe for butter-fried bread with eggplant and herbs.

Duncan Welgemoed recipe for prego rolls from Africola restaurant in Adelaide.

Bar Clarine recipe for Carolina rice cakes with boiled-peanut hummus.

Emma Knowles fast recipe for spiced lamb pizza with onion, mint and sumac.

Recipe for LP nachos by Louis Tikaram from EP & LP in Los Angeles.

Recipe for spring onion fritters and crisp broad bean leaf tips with preserved-lemon mayonnaise by Danielle Alvarez.

Lisa Featherby recipe for bruschetta with mozzarella, zucchini, mint and lemon.

Alice Storey party snacks recipe for lime and coconut marinated short ribs.

Alice Storey party snacks recipe for pickled prawns and fennel with rye crackers.

Alice Storey party snacks recipe for devilled eggs three ways.

Alice Storey party snacks recipe for broccoli dip with charred flatbreads.