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cobrand imageDinner Party Recipes

These dishes will have your guests vying for an invite to your next soiree.

Building a dinner party menu can be tricky. Fussy eaters, intolerances and varied tastes mean cooking for your mates can become a bit of a minefield. Over the years, Broadsheet has gleaned cooking inspiration and recipes from hundreds of the best chefs from around the country and world – including dishes that will go down a treat at your next dinner party.

Recipe: Cheesy, Oven-Baked Fennel That’ll Have You Going Back for Seconds
Recipe: Cheesy, Oven-Baked Fennel That’ll Have You Going Back for Seconds
Food & Drink
Sceptical of fennel? This bechamel-laced bake, from Italian chef and cookbook author Francesco Mattana, will change your mind.
Recipe: Make Gai Wong’s Hainanese Chicken Rice For Someone You Love
Recipe: Make Gai Wong’s Hainanese Chicken Rice For Someone You Love
Food & Drink
Malaysian comfort food is the Melbourne restaurant’s specialty. Here, owners Philip and Shirley Leong share their house recipe for one of the world’s great comfort dishes.
Recipe: Make Tony Tan’s Comforting Claypot Rice When Cold Weather Kicks In
Recipe: Make Tony Tan’s Comforting Claypot Rice When Cold Weather Kicks In
Food & Drink
The classic Cantonese dish is a one-pot warmer layered with tender chicken, lap cheong sausage and shiitake mushrooms. Use a traditional claypot to achieve a bed of rice with a satisfying crisp crust.
Recipe: Raymond Tan’s Banana Milk Flan Takes Him Right Back to His Childhood
Recipe: Raymond Tan’s Banana Milk Flan Takes Him Right Back to His Childhood
Food & Drink
The prolific, self-taught baker dreamed up this dish while planning the menu for his Melbourne bakery, Dua. The base is a classic caramel flan, but the nostalgic banana milk is what makes it distinctly Tan’s.
Recipe: Karen Martini Makes Aglio e Olio Even Better With Greens and Brilliant Burrata
Recipe: Karen Martini Makes Aglio e Olio Even Better With Greens and Brilliant Burrata
Food & Drink
In her new cookbook, Martini makes the Neapolitan classic feel new again with a verdant trio of silverbeet, spinach and parsley – blitzed with toasted garlic into a silky sauce.
Recipe: Elizabeth Hewson Says Slather Your Roast Chook in Anchovy Cream
Recipe: Elizabeth Hewson Says Slather Your Roast Chook in Anchovy Cream
Food & Drink
And we say, “Yes, queen!”
Recipe: The Anchovy Toast That’s Never Left Carlton Wine Room’s Menu
Recipe: The Anchovy Toast That’s Never Left Carlton Wine Room’s Menu
Food & Drink
Since 2018, this snack has delighted diners with its golden-fried ficelle, whipped ricotta, anchovies and pickled cucumbers. Re-create it at home with this extract from The Broadsheet Melbourne Cookbook: The New Classics.
Recipe: A Miso-Spiked Sticky Date Pudding You’ll Want To Write Home About
Recipe: A Miso-Spiked Sticky Date Pudding You’ll Want To Write Home About
Food & Drink
Helen Goh’s first solo cookbook proves comfort food can evolve – her plant-based sticky date pudding, with miso caramel and cider-glazed apples, is both nostalgic and new.
Recipe: Taco Night Just Got Better With These Next-Level Quesabirria Tacos
Recipe: Taco Night Just Got Better With These Next-Level Quesabirria Tacos
Food & Drink
Forget the packet mix. Instead, spend a few (mostly hands-off) hours on these cheesy and juicy quesabirria tacos. And keep the leftover broth to spoon over rice later.
Recipe: Rosheen Kaul’s Dumpling Salad With “Ultimate Dumpling Sauce”
Recipe: Rosheen Kaul’s Dumpling Salad With “Ultimate Dumpling Sauce”
Food & Drink
From the chef’s cookbook, Secret Sauce, a spicy dressing from her time at acclaimed Melbourne wine bar Etta is deployed on dumplings, herbs and crunchy veg.
Recipe: Meatsmith’s Parsnip, Orange and Vadouvan Gratin Is a Spice-Laced Winter Classic
Recipe: Meatsmith’s Parsnip, Orange and Vadouvan Gratin Is a Spice-Laced Winter Classic
Food & Drink
This vibrant gratin layers parsnip, potato and citrus with a warming vadouvan spice mix for a golden, deeply flavoured winter side dish.
Recipe: Clare Scrine’s Big, Hearty Moussaka for Winter Nights
Recipe: Clare Scrine’s Big, Hearty Moussaka for Winter Nights
Food & Drink
In this edited extract from The Shared Kitchen by Clare Scrine, the Aussie cookbook author shares a veggie-based version of the Greek classic. It’ll feed the whole dinner party and leave you with incredible leftovers.
Recipe: This Comforting Amatriciana Pasta Wins Both Weeknights and Dinner Parties
Recipe: This Comforting Amatriciana Pasta Wins Both Weeknights and Dinner Parties
Food & Drink
Amatriciana, which originated in a town outside Rome, makes the most of cured pork cheek (or guanciale). The crispy, salty meat balances out the sweet tomato sauce. This recipe is from Pasta Night, a carb-lover’s favourite cookbook with more than 60 pasta recipes.
Recipe: Fancy a Dirty Martini? This Gin- and Vermouth-Spiked Chicken Is the Next Best Thing
Recipe: Fancy a Dirty Martini? This Gin- and Vermouth-Spiked Chicken Is the Next Best Thing
Food & Drink
It incorporates all the fixings of a dirty Martini – olives, brining liquid and booze included – into a boisterous one-pot meal enhanced with tomatoes and feta.
Recipe: Meatsmith’s Super Simple Roast Leg of Lamb is the Perfect Easter Centrepiece
Recipe: Meatsmith’s Super Simple Roast Leg of Lamb is the Perfect Easter Centrepiece
Food & Drink
The best quality leg of lamb you can find, a little oil, a bit of salt and a hot oven is all you need to make this Easter show stopper.
Recipe: A South Indian-Style Chicken Curry That’s Masterchef Winner Justin Narayan’s Death-Row Meal
Recipe: A South Indian-Style Chicken Curry That’s Masterchef Winner Justin Narayan’s Death-Row Meal
Food & Drink
Dry, fresh and light, it’s Narayan’s mum’s original chicken curry recipe. Its secret weapon? A dash of soy sauce for an extra umami boost.
Recipe: Chin Chin’s Massaman Curry Is a Hit for a Reason
Recipe: Chin Chin’s Massaman Curry Is a Hit for a Reason
Food & Drink
More than 500 plates of this coconutty beef curry hit tables at the Melbourne and Sydney restaurants each week – cook it at home and find out why.
Recipe: Marion’s Baked Pipe Rigate With Spicy Vodka Sauce
Recipe: Marion’s Baked Pipe Rigate With Spicy Vodka Sauce
Food & Drink
Take your weekight pasta bake to the next level with this Andrew McConnell number, extracted from The Broadsheet Melbourne Cookbook: The New Classics.
Recipe: The Beef Rendang Tony Tan Says Is “Fit for a King”
Recipe: The Beef Rendang Tony Tan Says Is “Fit for a King”
Food & Drink
Tan says this dish is “possibly the most magnificent Indonesian culinary export”. A long, slow cook results in a rendang that’s “succulent, richly complex and delicious”.
Recipe: A Mughal-Inspired Bread Pudding Infused With Cardamom and Rosewater
Recipe: A Mughal-Inspired Bread Pudding Infused With Cardamom and Rosewater
Food & Drink
Shahi tukda is a classic Mughal dessert that sees bread toasted in ghee and served with cardamom- and saffron-spiked sweetened milk fat. Here, it’s given a Western twist, melded with a bread pudding for a deeply comforting after-dinner or brunch treat.
12 Chicken Recipes for Dinner Parties, Midweek Meals and More
12 Chicken Recipes for Dinner Parties, Midweek Meals and More
Food & Drink
These poultry recipes are far from paltry. We have chicken with mushrooms from a much-loved, now-closed Melbourne diner, a spectacular Hainanese chicken rice, Sri Lankan chicken curry, Gordon Ramsay’s cornflake chicken sliders and multiple other ways to spin this versatile protein.
Recipe: When Life Gives You Lemons, Make This Lemon Chicken
Recipe: When Life Gives You Lemons, Make This Lemon Chicken
Food & Drink
It’s one of many recipes in a new cookbook honouring the Chinese restaurants of regional Australia. This lemon chicken – which sells phenomenally well thanks to its combination of salty chicken and sweet, tangy lemon sauce – comes from Gawler Palace, a decades-old restaurant in country South Australia.
Recipe: Jerk Spice-Rubbed Chicken From the Uplifting New Ottolenghi Cookbook
Recipe: Jerk Spice-Rubbed Chicken From the Uplifting New Ottolenghi Cookbook
Food & Drink
Yotam Ottolenghi’s latest cookbook is all about comforting dishes. This spice rub has been passed around the world, originating with a Jamaican chef in Melbourne. It’s simple, it’s alive with flavour and it’s deeply satisfying.
Recipe: A No-Sweat Italo-style Nachos From a New Cookbook Dedicated to Happy Hour
Recipe: A No-Sweat Italo-style Nachos From a New Cookbook Dedicated to Happy Hour
Food & Drink
The book, Happy Hour Snacks, doesn’t mince words – it offers exactly what it claims on the cover. This breezy nachos is exactly what you want to eat with a glass of chianti.
Recipe: A Mortadella- and Burrata-Topped Ciabatta Snack That’ll Steal Scenes at Happy Hour
Recipe: A Mortadella- and Burrata-Topped Ciabatta Snack That’ll Steal Scenes at Happy Hour
Food & Drink
It’s from a new cookbook devoted to what to eat when you have mates over for snacks. This stacked stunner pairs perfectly with a sparkling red wine.
Recipe: Yotam Ottolenghi’s Uber-Comforting Southern German-Style Potato Salad
Recipe: Yotam Ottolenghi’s Uber-Comforting Southern German-Style Potato Salad
Food & Drink
Ottolenghi’s new cookbook is a celebration of comfort food, and this recipe fits the bill. It forgoes mayo, getting its creaminess from the slow release of potato starch into a warm broth, taking note from Germany’s Bavarian and Swabian regions. Crisp pancetta seals the deal.
Recipe: Start Your Next Dinner Party Off Right With Lucia’s Cauliflower Fritti
Recipe: Start Your Next Dinner Party Off Right With Lucia’s Cauliflower Fritti
Food & Drink
Chop up some florets, throw them in batter and shallow-fry for light, crispy magic. It’s that simple.
Recipe: Meatsmith’s Rabbit Cassoulet with Chickpeas and Fennel
Recipe: Meatsmith’s Rabbit Cassoulet with Chickpeas and Fennel
Food & Drink
Are you hesitant to cook rabbit at home? You shouldn’t be. This warming cassoulet with the savoury boost of guanciale is a brilliant winter warmer.
Recipe: Sicilian-Inspired Baked Ricotta With Honey and a Kick of Chilli
Recipe: Sicilian-Inspired Baked Ricotta With Honey and a Kick of Chilli
Food & Drink
Rosy Scatigna, head chef of Sydney’s Bar Morris, reckons this bold, gooey dish is the perfect recipe for a host to have up their sleeve.
Recipe: Embla Chef Dave Verheul’s Stracciatella, Walnut and Cime Di Rapa is “Old Nonna Stuff”
Recipe: Embla Chef Dave Verheul’s Stracciatella, Walnut and Cime Di Rapa is “Old Nonna Stuff”
Food & Drink
This simple yet unusual antipasto dish looks like savoury Neapolitan ice-cream. Grab your favourite crackers and dig in.
Recipe: Flourless Lemon and Almond Cake With Chocolate Ganache
Recipe: Flourless Lemon and Almond Cake With Chocolate Ganache
Food & Drink
London-born, Tuscan-raised cookery writer Amber Guinness was inspired by Capri’s famous chocolate-almond torte for this cake – which just happens to be gluten-free. The zest of five lemons makes it extra special.
Recipe: Dave Verheul’s Choccy Ripple-Misu (Aka “The Rippa”)
Recipe: Dave Verheul’s Choccy Ripple-Misu (Aka “The Rippa”)
Food & Drink
Taken from the Embla chef’s debut cookbook, On Sundays: Long Lunches Through the Seasons, this nostalgic choccy ripple cake crossed with a classic tiramisu is a delicious update on a well-loved favourite.
Recipe: A Silky, Buttery Lemon Tart With Basil Cream That’ll Dazzle at Your Next Dinner Party
Recipe: A Silky, Buttery Lemon Tart With Basil Cream That’ll Dazzle at Your Next Dinner Party
Food & Drink
Guardian columnist and Great British Bake Off contestant Benjamina Ebuehi’s lemon tart is given extra zing with the addition of a fragrant basil cream.
Recipe: A Classic French Tarte Tatin by a Classic French Food Writer
Recipe: A Classic French Tarte Tatin by a Classic French Food Writer
Food & Drink
The dessert was born from a baking mistake in the 19th century, but has cemented itself as a staple of the cuisine in the years since. Get this upside-down tart right, and you’ll have one heck of a good-looking dessert for your next dinner party.
Recipe: Supernormal’s Big-Flavour Beef Rib Ssam
Recipe: Supernormal’s Big-Flavour Beef Rib Ssam
Food & Drink
Big, punchy flavours come in small, lettuce-wrapped packages in this standout Korean-inspired recipe from long-time Melbourne favourite Supernormal. It’s perfect for your next hands-on dinner party.
Recipe: Michael Van de Elzen’s Grilled Asparagus and Broccoli Tart with Smoked Cheddar and Chilli Oil
Recipe: Michael Van de Elzen’s Grilled Asparagus and Broccoli Tart with Smoked Cheddar and Chilli Oil
Food & Drink
Make the most of asparagus season with this springtime tart recipe that comes together easily for a quick weeknight dinner.
Recipe: Adam Liaw’s Tomato and Prawn Risotto With Chilli Butter
Recipe: Adam Liaw’s Tomato and Prawn Risotto With Chilli Butter
Food & Drink
The cookbook from the cook, host and writer, 7 Days of Dinner, answers the daily question, “What should we have for dinner tonight?” This creamy risotto is for “fish Fridays”, but wins any night of the week. And Liaw has tips for making the risotto perfectly textured.
Recipe: Lucy Tweed’s Show-Stopping Sticky Date Brioche
Recipe: Lucy Tweed’s Show-Stopping Sticky Date Brioche
Food & Drink
Tweed reckons this warming, butterscotch sauce-doused pudding is the “ultimate weekend-away dessert for a dozen”. (It also makes a viable breakfast.)
Recipe: Julia Busuttil Nishimura’s Sugar-Dusted Apple and Ricotta Frittelle
Recipe: Julia Busuttil Nishimura’s Sugar-Dusted Apple and Ricotta Frittelle
Food & Drink
The sweet Italian snack sees a simple batter dolloped into hot oil and deep fried for a soft, moreish finish. This particular version is loaded with ricotta, rum, green apple and sultanas and takes just a few minutes to fry up.
Recipe: Jessie Spiby’s Spicy, Summery Squid and Prawn Pasta
Recipe: Jessie Spiby’s Spicy, Summery Squid and Prawn Pasta
Food & Drink
Warm nights and sun-drenched days inspire communal dining. We asked chef Jessie Spiby to pull together a simple pasta recipe – here she shares a dish that combines seafood with a homemade roasted chilli oil you’ll want to have up your sleeve.
Recipe: Go Modern-Retro With Mortadella Party Sticks by Saturday Night Pasta Author Elizabeth Hewson
Recipe: Go Modern-Retro With Mortadella Party Sticks by Saturday Night Pasta Author Elizabeth Hewson
Food & Drink
Forget those 1970s cabanossi-and-cheese sticks and ride the mortadella wave with these ridiculously easy dinner-party snacks. Just add drinks.
Recipe: How To Nail the Negroni Sbagliato, by The Everleigh’s Michael Madrusan
Recipe: How To Nail the Negroni Sbagliato, by The Everleigh’s Michael Madrusan
Food & Drink
Or, as House of the Dragon actor Emma D’Arcy puts it, the one “with prosecco in it”. Here’s how to make “the mistake” at home.
Recipe: Yotam Ottolenghi and Noor Murad’s Crunchy Parmigiana Pie Is a Dinner Party Masterpiece
Recipe: Yotam Ottolenghi and Noor Murad’s Crunchy Parmigiana Pie Is a Dinner Party Masterpiece
Food & Drink
The classic Italian-American dish – from the new Ottolenghi Test Kitchen cookbook, Extra Good Things – gets the Ottolenghi treatment thanks to the addition of string-like kataifi pastry.
Recipe: O Tama Carey’s Succulent Sri Lankan Chicken Curry Is An Ideal Weekend Cooking Pursuit
Recipe: O Tama Carey’s Succulent Sri Lankan Chicken Curry Is An Ideal Weekend Cooking Pursuit
Food & Drink
The Lankan Filling Station chef says this winning dish is “hot and oily, tangy with tomatoes and sweetly spiced with cardamom and cloves”.
Recipe: Stephanie Alexander’s “Quintessential Summer Salad” Has Just Five Ingredients
Recipe: Stephanie Alexander’s “Quintessential Summer Salad” Has Just Five Ingredients
Food & Drink
This easy tomato-and-basil salad by the iconic Aussie chef is best made in late summer and autumn, when tomatoes are at their best. “All one really needs for success is great tomatoes and excellent extra-virgin olive oil.”
Recipe: Yasmin Newman’s Easy, Zesty, Tropical Kinilaw (the Philippines’ Answer to Ceviche)
Recipe: Yasmin Newman’s Easy, Zesty, Tropical Kinilaw (the Philippines’ Answer to Ceviche)
Food & Drink
Ribbons of green mango, fresh sashimi-grade fish, calamansi (a Filipino citrus), makrut lime leaves, coriander oil and coconut milk make this a brilliant summery dish. It takes just 20 minutes to prep and no cooking is required.
Recipe: Dessert King Reynold Poernomo’s Honey-Glazed Basque Burnt Cheesecake
Recipe: Dessert King Reynold Poernomo’s Honey-Glazed Basque Burnt Cheesecake
Food & Drink
Until recently, the Masterchef contestant and Koi Dessert Bar owner hadn’t even heard of a Basque cheesecake. He shares a rich, mousse-like – and uncharacteristically imperfect – version all his own.
Recipe: Wine-Braised Beef Cheeks with Pomme Puree
Recipe: Wine-Braised Beef Cheeks with Pomme Puree
Food & Drink
Who says big reds are only for the cooler seasons? We talk to chef Simon Martensz about a luxurious braise that’s perfect for special occasions.
Recipe: Shane Delia’s Show-Stopping Baked Salmon with Tarator, Burnt Butter and Pomegranate Tabouli
Recipe: Shane Delia’s Show-Stopping Baked Salmon with Tarator, Burnt Butter and Pomegranate Tabouli
Food & Drink
For your next dinner party, don’t go past this theatrical dish from Broadsheet’s cookbook, Home Made. The salmon is presented on a single large platter and covered with colourful tabouli, nutty tahini sauce and coffee-infused burnt butter, ready for everyone to dig in.
Recipe: Sarah Shaweesh’s Vegan Palestinian Eggplant Makloubeh
Recipe: Sarah Shaweesh’s Vegan Palestinian Eggplant Makloubeh
Food & Drink
The owner of plant-based Palestinian cafe Khamsa shares a traditional dish that should be flipped at the table for maximum impact.
Recipe: Guillaume Brahimi’s Creamy, Comforting Gratin Dauphinois
Recipe: Guillaume Brahimi’s Creamy, Comforting Gratin Dauphinois
Food & Drink
From the former Dauphiné region in south-eastern France, this easy-to-master dish is cheesy, packed with floury potato and seasoned to perfection. It’s one of 21 dishes made by the chef in a bite-sized show exploring French cuisines, screening just ahead of the Tour de France.
Recipe: Guillaume Brahimi’s Light, Fluffy Twice-Baked Cheese Souffle
Recipe: Guillaume Brahimi’s Light, Fluffy Twice-Baked Cheese Souffle
Food & Drink
One of Bistro Guillaume’s most-popular dishes is easier to make at home than you’d think. You’ll need 90 minutes, a set of circular dishes and a high tolerance for dairy.
Recipe: Yotam Ottolenghi’s Earthy and Spicy Mushroom Lasagne
Recipe: Yotam Ottolenghi’s Earthy and Spicy Mushroom Lasagne
Food & Drink
This is a meatless take of a dish made with a “mythical sauce” at a community-run restaurant in Tuscany. You can make it vegan, the day before, and if you can’t be bothered with the layers, serve it with pasta or polenta.
Recipe: Mark Best’s Umami-Packed Easter Roast Lamb With Beetroot and Chicory Salad
Recipe: Mark Best’s Umami-Packed Easter Roast Lamb With Beetroot and Chicory Salad
Food & Drink
The former Marque chef and Netflix star says the meat marinade adds a level of complexity to the classic roast, and levels up the salad’s sweet and bitter flavours.
Recipe: Nornie Bero’s Pepperberry Kangaroo Tail Bourguignon
Recipe: Nornie Bero’s Pepperberry Kangaroo Tail Bourguignon
Food & Drink
You’ve had fall-apart tender lamb shanks and oxtail. Now meet their local counterpart, ’roo tails – paired here with robust red wine and lively native pepperberries, and simmered for hours and hours.
Recipe: Easy Italian Butterflied Prawns (And What to Drink With It)
Recipe: Easy Italian Butterflied Prawns (And What to Drink With It)
Food & Drink
This traditional Italian dish is a twist on the classic prawns on the barbie. In partnership with Piper-Heidsieck, here’s how to impress at your next backyard do.
Recipe: Annabel Crabb’s Glass Potatoes
Recipe: Annabel Crabb’s Glass Potatoes
Food & Drink
“They’re called ‘glass potatoes’ because the bottoms are a translucent, crackling, toffee-coloured brittle delight.”
Recipe: The Apollo’s Saganaki Cheese with Honey and Oregano
Recipe: The Apollo’s Saganaki Cheese with Honey and Oregano
Food & Drink
This pan-fried cheese is a relatively simple dish that diners adore. Now you can make it at home.
Recipe: Yu-ching Lee’s Soy Milk Crème Caramel
Recipe: Yu-ching Lee’s Soy Milk Crème Caramel
Food & Drink
This simple, five-ingredient dessert is the perfect conclusion to any Asian meal.
Recipe: The Town Mouse’s Roast Chook
Recipe: The Town Mouse’s Roast Chook
Food & Drink
A juicy new take on an old favourite.
Recipe: Cumulus Inc’s Whole Slow-Roasted Lamb Shoulder
Recipe: Cumulus Inc’s Whole Slow-Roasted Lamb Shoulder
Food & Drink
One of the restaurant’s most-ordered dishes.
Recipe: Chin Chin’s Chilli-Salt Chicken Wings
Recipe: Chin Chin’s Chilli-Salt Chicken Wings
Food & Drink
These spicy, moreish wings can be deep-fried or oven-baked. Either way, they’re fun to share.

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