Take your next cheeseboard to a whole new level with this irresistibly gooey baked cheese, baked right in its rustic wooden box until molten and bubbling. This is crowned with caramelised figs, toasted hazelnuts, aromatic thyme and eschalot, mellow honey and a cheeky splash of brandy. Every scoop delivers the ultimate moreish mix of savoury, sweet and nutty flavours.

Pinwheels are a party's best friend, especially when there's bacon and cheese involved.

“This is such a simple but delicious recipe, perfect for using up leftover prawns or to take to the beach as a light lunch.” – Tom Gorringe

This cheesy Italian treasure is perfect for entertaining.

“This is my best interpretation of ‘fava’, the classic Greek dip you’re able to get at any taverna across the country. Each version I’ve had, made with yellow lentils (not favas), lots of lemon, garlic and olive oil, is wonderful, and I love them all. I suspect they’re using a different technique, as the ones I’ve had in Greece were sublimely smooth, and this version is charmingly lumpy (intentional). The best part about this dip is that you don’t need a food processor or blender:  the lentils cook in just enough water to fully break them down into mush. Season aggressively, and – if making this ahead – know it’ll firm up as it sits. You can always thin it out with more lemon juice, olive oil, or a touch of water as needed.” – Alison Roman

“The simple assembly of this dish means that each of your ingredients needs to sing! The key to a great prawn cocktail is serving super-crisp, chilled salad elements and summer-sweet prawns. I like to have everything prepped and ready a day ahead, storing all the sliced vegetables, lettuce leaves and herbs separately in airtight containers, layered with damp paper towels, and keeping it all chilled until ready to serve or transport.” – Kerrie McCallum

Make the most of puff pastry with this retro entertaining recipe.

We’ve taken the classic Italian pasta dish and turned it into scones! These make for the perfect morning or afternoon tea treat, and are so easy to pull together. While delicious on their own or with some cultured butter, they really sing when served with mortadella, fresh rocket leaves and ricotta, and some pickled chillies for zing. 

Aw, shucks! These lemon oysters are simply the zest.

These sausage rolls are an absolute hit during summer and the festive season.

“Whatever you do, please do not wash your oysters! If a little shell breaks off into an oyster, remove with a small instrument or tweezers instead of washing. Try to keep as much of the oyster’s natural liquor in the shell as possible. It’s delicious and is one of the things that makes a freshly shucked oyster so good.” – Josh Niland

Crunchy and golden on the outside, gooey and cheesy on the inside... These crispy mozzarella sticks are the perfect snack, entree or share plate when you’re feeding a crowd. Plus, don’t skimp on the hot honey sauce for a decadent bite!

We’ve taken some liberties with these classic French savoury cheese puffs, adding an Asian touch with some gochujang and sesame seeds. Grab a flute of Champagne and watch them get gobbled up.

Chef and TV presenter Warren Mendes takes a South African trip down memory lane with these barbecued peri peri chicken wings.

Syrian chef Nayran Tabiei brings flavours of the country she left behind to her new home in Melbourne with these easy cheese pastries. Fatayer is a delicious street food snack in Syria and the Middle East.