Serve these moreish little bites at your next gathering and watch as they quickly disappear.

Impress your friends with sushi made completely from scratch. Use a whole range of fillings like salmon, tuna and even beef, for a fun and satisfying party food.

You can make these lemongrass and beef rice paper rolls ahead of time, just place them seam-side down on a tray lined with plastic wrap, cover with damp paper towel and refrigerate until ready to serve.

These crispy pastry cigars with plum dipping sauce make fantastic finger food.

Suitable to freeze at the end of step 1. Shawarma usually refers to meat cooked on a turning spit, but it also refers to a pitta bread sandwich. This is our slow cooker take on the shawarma. Place the meat, salad, bread, yoghurt and harissa on the table and let everyone make their own wrap. […]

Soak 18 bamboo skewers in water for at least 30 minutes to prevent scorching during cooking, or cover the ends with foil. Note

A small pizza with big flavour: Onion, anchovy and olive pizzetta.

Fresh, tasty and very moreish, chicken rice paper rolls make a great starter or share plate for a party.

Bright and colourful hummus with big flavours.

Packed with vegetables and spices, these colourful pakoras make excellent finger food.

Carpaccio, usually served in Italy as a “primi piatti” (literally, the first plate), a first-course salad, can be made with finely sliced fish as well as the traditional beef fillet. Be certain that the meat you buy is as fresh as possible and from a reliable source. Note

The perfect tapas tart of caramelised onion, fig and prosciutto from Australian Women's Weekly.

This recipe is our version of the classic Mexican "chiles rellenos", stuffed Anaheim peppers.

You can also use pink-eye or sebago potatoes for this recipe. Note

Incredibly fresh, light and full of flavour, this salad makes for a very special weekend lunch dish.

You can use 750g (1½ pounds) frozen broad beans. Boil, refresh and remove skins as for fresh broad beans in step 1. Baharat is a middle eastern spice available from some delis and middle eastern grocers. If it’s hard to find, use moroccan spice mix instead which is readily available from supermarkets. Falafel mixture can […]

Carrot, feta and quinoa tarts with salsa verde.

Turn your regular fish-n-chips a little Japanese with this crispy tempura version. We used perch fillets for this recipe, but any firm white fish fillet, such as bream, blue-eye or ling, can be used. Make sure your soda is nice and cold, this will guarantee a crispy tempura.

Red curry paste is available in various strengths from supermarkets. Use whichever one suits your spice-level tolerance best. Note

These tasty little pizzetta bites with pesto, bocconcini and prosciutto make a great share platter for a cocktail party.

The garlic mayonnaise can be thinned with a little boiling water, if you prefer. Note

These bite-sized morsels of trout and pomelo salad are mouth-watering with hits of flavour from roasted peanut nam jim, fresh ginger, coconut and lime.

Recipe is best made just before serving. Note

Sweet, sticky and delicious deep-south finger-lickin' wings from Australian Women's Weekly.

Make these exquisite veal goulash pies to impress your friends and family.

Sometimes nicknamed “yuppie Vegemite”, this classic Provençal preparation is used as a dip for raw vegetables, spread on bread and pizza, and served with fish and meats. Note

Crispy and delicious chicken and ham patties that are great in burgers or for a snack.

A smooth, colourful and flavoursome zucchini, pea and corn purée from Australian Women's Weekly.

Spicy and well spiced, these chilli, lime and coriander chicken skewers make a great starter or share plate for a party.

Make this home-made zucchini relish to impress your guests; from Australian Women's Weekly.

These crispy, tasty little tarts make wonderful finger food.

Spice up your olives to make the perfect complement to your tapas evening.

Sticky lemongrass beef served in lettuce wraps.

Although it’s called pork neck, this marbled cut comes from the shoulder, suits high temperature cooking, such as barbecuing and roasting and is far nicer than many leaner cuts. If using wooden skewers, soak them in cold water for 30 minutes first. Pork can be marinated and threaded onto skewers a day ahead. Note

Any type of sashimi-quality white fish can be used for this recipe; we used kingfish. Note

Delicious chicken wings in a sweet honey soy marinade; great for sharing with family and family.

Wombok is also known as chinese cabbage. Note

Fire up the barbecue and enjoy the summer weather with this tasty platter.

This mezze is very simple. Success lies in the quality of the ingredients: choose ripe tomatoes, good bread and quality oil.

Preserve your own bottle tomatoes with this recipe from Australian Women's Weekly.

Delicious tomato and mushroom calzone; a great sharing dish for family and friends.

Onion & spinach pakoras, also called pakodi, are fried snacks originating in India and are found across South Asia served here with a deliciously cooling cucumber raita.

Spicy American-style crab and prawn cakes, served with ribbon salad and a spicy tomato remoulade, make a great cocktail food platter.

This decadent, creamy salmon mousse served with crisp toasts is so easy to make and perfect for a cocktail party.

cost-cutter Chickpeas are a major source of protein in cultures either predominantly vegetarian or where meat is considered a luxury item. Used in so many of our favourite dishes (think hummus and salsa), chickpeas can be soaked, parboiled then frozen in user-friendly amounts, ready to go when your menu dictates. One cup of dried chickpeas […]

Served on a bed of sea salt and fresh sprigs of chervil, these soft-boiled quail eggs are perfect for a cocktail party.

Any beef cut suitable for stewing can be used for the pie filling: gravy beef, skirt, blade or chuck steak. These cute little beef and stilton pies make excellent finger food.

Served with a plum dipping sauce, these pork and cabbage rice paper rolls are great for a share platter and require no cooking.

A delicious Italian taleggio, prosciutto and rocket pizzas from Australian Women's Weekly.

These crispy crab cakes are delicious served with aioli and a green salad.

We used ling fillets in this recipe, but you can use your favourite white fish fillet. You need to soak eight bamboo skewers in cold water for at least an hour to prevent them from scorching during cooking. Serve the skewers with lime wedges, if you like. Note

Rolls can be made a day ahead; keep, covered with a damp paper towel, in the refrigerator. Note

Singapore chilli crab is this island nation's unofficial national dish and, like Singapore itself, is an amalgam of the best of its Malaysian, Indian and Chinese past.

This flavoursome dip goes well with crudités, potato wedges or barbecued chicken wings.

Jerusalem artichokes have a knobbly, uneven surface, but under the skin, their creamy colour and consistency is worth the peeling effort. They have a delicious and distinctively nutty taste, like hazelnuts or chestnuts, and a crisp and crunchy texture, like a water chestnut.

Crispy wonton wrappers make a great base for all kinds of toppings, here we've used smoked trout and horseradish.

Piquant and full of fresh flavours, salsa verde turns these mini-toasts topped with sliced steak into a fabulous cocktail party platter.

Serve this fresh and nutritious tomato salsa with corn chips or atop crusty toasted sourdough, bruschetta-style. It is even more delicious when topped with crumbled feta.

This creamy and lemony dip is delicious and dead easy to make. You can adjust the lemon juice and garlic to taste.

Paired with crisp apple slaw, these juicy sliders will have your guests drooling.

Enjoy this classic Middle Eastern dip with vegetable sticks, crackers, bread or meats. It's easy to make and packed full of the goodness of chickpeas.

Make your own spicy and delicious Thai cucumber pickle with this quick and easy recipe.

A healthy and delicious snack; wholemeal fruit and coconut loaf from Australian Women's Weekly.

You can use white balsamic vinegar instead of the champagne vinegar. Chervil is a delicately flavoured herb with anise overtones and a soft feathery texture. You can use coarsely chopped flat-leaf parsley instead. Note

A banana and coconut relish from Australian Women's Weekly.

You can use 1½ cups (240g) of fresh or thawed frozen corn kernels instead of canned if you prefer. Note

The perfect French sharing platter: croûtes with beef and horseradish cream.

A fancy and exquisite tapas-style warm herb and citrus marinated olives.

These delicate smoked trout and freshly pickled onion squares have a big flavour for such a little bite.

Store in an airtight container for up to 3 days. Note

Try this easy 4-ingredient dip for a nutritious snack served with crunchy veggies.

Spice up a platter of plump oysters with cucumber and piquant mirin dressing.

The Australian Women's Weekly Kids' Perfect Party Book

Quinoa earns superfood status as it boasts an impressive nutritional profile. It has double the protein of rice and provides all of the essential amino acids ­ the building blocks of protein. Note

Oysters always make a wonderful starter or shared platter for parties, try serving up half natural and half dressed with our pickled lemon dressing.

Oil will solidify on refrigeration; bring to room temperature before serving. Recipe best made 3 days ahead; can be refrigerated for up to 3 months. Note

A traditional Turkish dish that is great for sharing with family and friends.