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.