18 Recipes to Steal the Show at Your Next Potluck

It’s potluck season. Which means that whether you’re a home-cooking hero or an order-in devotee, you’ll need to bring a dish that’ll please a crowd. It also has to be easy to transport and share (ideally in the sunshine).

These 18 potluck ideas are designed to steal the show at your next barbeque, picnic or group dinner. Start with appetisers ranging from mortadella “party sticks” to crispy samosas. Then work your way through share-friendly salads by Yotam Ottolenghi, Hetty Lui McKinnon and Rosheen Kaul. And finish with a simple, smashable dessert by Adam Liaw.

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Mortadella party sticks by Elizabeth Hewson

Heaven on a stick? You’re looking at it. These one-bite wonders are the ultimate potluck starter: delicious, portable, and easy to eat while holding a conversation – no spillage involved. Crispy fried cubes of mortadella, tangy guindilla peppers, and crunchy cornichons are threaded onto skewers for a playful, crowd-pleasing snack. Arrange them on a platter and watch them disappear before anyone has a chance to ask for seconds.

Joseph Abboud’s smoky baba ganoush

Joseph Abboud, chef-proprietor of beloved Melbourne restaurant Rumi, reckons “Lebanese people do the best eggplant in the world”. The proof is in this charred, smoky baba ganoush. Eggplant is grilled until blackened, then mixed with garlic, tahini and lemon juice to create a refreshing dip greater than anything you’ll find in a supermarket. Serve it with hunks of bread for a shareable starter.

Pidapipo’s watermelon and mint granita

This refreshing drink will get any soiree started (and keep it going). Like many of the world’s best sweets, granita was born in Sicily – Arabs brought it to the island state in 9th century. This simple version with watermelon, mint and a hint of sugar is light, crisp and refreshing. It should be made right before you serve it. Pour it straight from the freezer for a non-alc drink, or add some vodka or prosecco.

Michael Van de Elzen’s asparagus and broccoli tart

This terrific tart is the definition of a show stopper with zero stress. Crisp puff pastry, smoky cheddar, tangy onion jam and a drizzle of chilli oil come together in a dish that looks impressive but couldn’t be easier to make (or move around). Served warm or at room temperature, it’s perfect for potlucks – light enough to share, sturdy enough to slice, and guaranteed to spark a few “who made this?” comments.

Justin Narayan’s samosas

New favourite snack unlocked. These samosas are the ultimate potluck treat – with crisp pastry, fragrant potato filling and a curry-leaf punch. A family ritual for Masterchef winner Justin Narayan, they’re perfect with chutney, Tabasco-spiked tomato sauce, or a strong cup of tea. Pro tip: the filling freezes well, so you can always keep a secret stash for unexpected visitors.

Yotam Ottolenghi’s German-style potato salad

Potato salad done right is a work of art – and we’d expect no less from veggie hero Ottolenghi. This version delivers creamy comfort without a hint of mayo. The starch from the potatoes mingles with warm broth and crisp pancetta, while cucumber keeps things fresh.

Rosheen Kaul’s dumpling salad with “ultimate dumpling sauce”

Dumplings deserve all the praise. Condiment queen Rosheen Kaul makes that easy in this fresh, crunchy salad recipe from her cookbook Secret Sauce. Her ultimate dumpling sauce and cumin buttermilk ranch dressing elevate fried, steamed or boiled dumplings alongside baby vegetables and herbs. It’s a recipe that proves salads can be playful, saucy, and bold – and far more dynamic than veggies tossed in a bowl.

Bec Vrana Dickinson’s mortadella- and burrata-topped ciabatta snack

Holy mortadella. This show-stopping layered ciabatta doubles as a conversation starter. It’s piled high with burrata, provolone, roasted peppers and the cold-cut du jour. A drizzle of chilli-fennel oil and a handful of herbs turns the easy snack into a colourful, flavour-packed dish perfect for any summer soiree. Cut it up and watch everyone dive in for the biggest slice.

Katrina Meynink’s tomato, harissa and Jatz pie

Jatz crackers are no longer a vehicle for cabanossi and cubes of rubbery cheese. In this recipe by food writer and recipe columnist Katrina Meynink, the malted biscuits find an entirely new role: as the base of a rustic tomato and harissa pie layered with multiple cheeses. “Cheese and a cracker, but elevated,” writes Meynink in her cookbook, Kitchen Keepers. “Because that is how we roll”. 

Parmesan-crumbed lamb cutlets

We love a cutlet in summertime. This share-friendly lamb number zhooshes things up with parmesan crumb and Italian-inspired salsa verde for dipping. You can easily multiply this recipe to serve more people (and make sure everyone gets a second helping). It’s always antipasto o’clock somewhere.

Alice Zaslavsky’s grilled peach salad with burrata

The next time someone says burrata is boring, we’ll show them this dish. James Beard-winning author and cook Zaslavsky makes a strong case for the gooey cheese with this summery salad. Grill your peaches on the barbeque, then pair them with the silky cheese, mint, chives, and a zingy vinaigrette. A few minutes on the grill will turn any peach – whether perfectly plump or still ripening – into the star.

Spicy chicken tenders from Leonard’s House of Love

Turn up the heat with these ultra-crispy, flavour-packed chicken tenders. A layered dredge of four different flours creates incredible crunch, while the spicy XXX duck-fat glaze packs a big punch. Serve them with soft white bread and some dill pickles to balance the fiery flavours. Perfect for sharing, these hands-on tenders also pair perfectly with a cold beer – ideal for backyard summer feasts.

Justin Narayan’s masala potatoes

Masterchef winner Justin Narayan uses classic French techniques to achieve the ideal fluffy-on- the-inside, crisp-on-the-outside texture for these potatoes. But then he takes them to a whole new level by coating them in a masala spice mix for a better-than-normal version of roast spuds.

Hetty Lui McKinnon’s cucumber and cabbage noodle salad with black bean sauce

On a warm day, this herb-laden noodle salad hits the spot. It’s flush with crisp, fresh cucumber and cabbage, which are supercharged with plenty of lime juice and a sprinkling of cashews to dial up the cruch. Make it the main event, or as a scene-stealing side at your next barbeque or picnic.

Gordon Ramsay’s green pasta

This greens-packed pasta can almost pass as a salad – and is a great way to pack some extra veggies into the potluck spread. The addition of kale, rocket and almonds balance out the carby pasta to create a fresh and nourishing dish. It leans on the kale for its bright green colour, though you’re free to swap it out any other cruciferous veggie.

Rosheen Kaul’s stir-fried zucchinis with “perfect” soy dressing

This simple yet stunning dish brings big flavours to any potluck table. The bright, tender vegetable soaks up a glossy, umami-rich sauce. It’s quick to make and beautiful to look at – proof that sometimes the best thing you can bring is a nourishing bowl of perfectly cooked veg.

Adam Liaw’s tofu doughnuts

Dessert doesn’t get much easier – or more crowd-pleasing – than these speedy, smashable doughnuts from Adam Liaw. Fluffy and ready in just 15 minutes, the golden bites might disappear as soon as they’re pulled from the pan. The secret ingredient? Silken tofu – which gives them a light, airy texture without anyone guessing what’s inside.

Flour and Stone’s chocolate, raspberry and buttermilk cake

The texture of this dark-chocolate cake is different to anything you might be used to. It’s so light and fudgy, it’s almost more like solidified chocolate mousse. The raspberries on top are frozen, meaning you can whip this up without spending $7 on a single punnet of berries. Our advice? Put that extra money towards the recipe’s dark chocolate instead. 

Additional reporting by Che-Marie Trigg, Emma Joyce and Nick Connellan.