Starter

Perfect for both dinner parties and midweek suppers.

Served with melted butter and purple shiso leaves.

A simple side dish or starter that requires a handful of ingredients.

That's breakfast – and lunch – sorted.

For easy summer entertaining, with minimal fuss.

An elegant starter.

All the crisp and crunch you could want.

For lovers of eggplant.

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

Crisp, delicate, and a worthy starter.

A simple starter where the produce shines.

A simple starter of freshwater yabbies with fresh herbs and a silky whey dressing.

Burrata, fennel: this recipe writes itself.

A deceptively simple dish that allows the best of summer's produce to shine.

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

For a sustainable option for your next crudo, choose this regal fish.

Where summer simplicity and elegance combine.

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

One of the most popular dishes on the Nomad menu, for good reason.

The classic that's stood the test of time.

A must-try snack from the Sydney yakitori restaurant.

Just add beer and you're set.

Don't settle for store-bought.

And that’s a wrap – the perfect self-serve summer dish.

A luxurious summertime starter.

Essentially a mini rolled croissant, topped with spring herbs and the freshest scallops you can find.

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.

A simple, vibrant spring salad.

A simple, lovely starter that celebrates the best of tomato season.

A fresh sidekick to a roast chicken, or an easy starter on its own.

A meat-free take on the Cantonese classic.

It's loosely based on a Stephanie Alexander recipe for kangaroo and anchovy vinaigrette.

Where bright and bitter flavours unite.

The Adelaide Hills' restaurant share their version of brandade de morue, the French dish of whipped salted cod and potato.

A simple starter for your next dinner party.

Sometimes, simplicity is everything, especially when it's a scorcher.

The Laura chef cleverly pairs sweet steamed mussels with a spicy, super-savoury topping.

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

If you haven't tried the Carribean's herb-packed sauce chien, what are you waiting for?

This summery spin on lox and bagels is a breeze to make.

Match sea-briney oysters with the herby high notes of tarragon and chives.

A pretty-in-pink plate that's perfect for summer.

Cool as a cucumber? You certainly will be after tasting this chilled soup by chef Sean Moran.

These sweet corn cobs receive an upgrade with a sprinkle of gomasio, an addictive Japanese seasoning of sesame seeds and salt.

This modern take on the classic Vietnamese street-food dish will be ready in a flash.

Super-fresh fish calls for this modern Asian-style crudo, by Liberté restaurant in Albany, WA.

A simple starter that's all about texture and flavour.

Time to throw a shrimp on the barbie.

A great dinner party starter, made with whatever is fresh from the veggie patch.

The nori salt isn’t strictly necessary, but make a double batch and keep it in the cupboard to add a quick lift to fish dishes or roasted vegetables.

Utterly simple and with a speedy curing process, these sardines make a quick and easy light lunch with some crusty bread or an effortless starter as part of a larger menu.

Claudia Roden may chuckle when she thinks of dukkah’s popularity these days, but it’s grounded in one simple reason: It tastes great. Serve it with salty cheese, or as we’ve done here, with quail eggs, as a fine way to kick off a party.

This stunning dish is powerful enough to take a place among the main courses in a banquet or you could serve it as a side to roasted or grilled meat.

The Sichuan dipping sauce is a spicy foil for the fattiness of pork belly.

This light starter makes the most of summer produce while offsetting the creaminess of burrata with a light pickle and olives. It's a simple yet crowd-pleasing dish.

Baby lettuce hearts with pistachio dressing and parmesan recipe - For pistachio dressing, process ingredients in a blender until smooth and season generously to taste.

This light soup is the perfect healthy meal for cold nights.

This tasty combination of salt cod, charred capsicum and spinach makes the perfect antipasto dish.

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.

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.

Emma Knowles recipe for barbecued scallops with seaweed butter and rye bread.

Chicken wings, Italian style.

An ideal starter for a Chinese banquet.

Wings straight from Sydney's favourite Argentinian restaurant.

Australian Gourmet Traveller recipe for pork in lettuce cups with watermelon and bean sprouts.

It might seem like an unusual array of ingredients, but together, it just works.

Australian Gourmet Traveller recipe for salt and pepper prawns with lemon.

Australian Gourmet Traveller Spanish entree recipe for morcilla de calabaza (spicy pork and pumpkin pâté) by Frank Camorra from Melbourne restaurant MoVida.

Australian Gourmet Traveller entree recipe for beef carpaccio with artichoke and radish.

A light, refreshing appetiser for your next dinner party.

Australian Gourmet Traveller recipe for oysters with wasabi nori and lime dressing

Be warned - these pack a punch.