MAKE IT A PARTY

Planning on hosting a beautiful dinner party? We have the lowdown on easy-to-prepare meals and the perfect edible crowd-pleasing centrepieces.

MEZZE BREAD PLATTER

Forget a charcuterie board, this bread and cold meat platter is a must-have at your next party.

SERVES 6-8

INGREDIENTS

1kg - 1.2kg store-bought bread dough

130g tomato pesto

½ cup finely grated Parmesan (optional)

Olive oil, for brushing

300g medley or cherry tomatoes, halved

200g salami (or cold meat of choice)

100g olives (optional)

Rocket or basil

METHOD

1. Roll dough out on a floured work surface, shaping it into a 45x60cm rectangle.

2. Brush with pesto, leaving a 3cm border clean on one of the long sides. Sprinkle with Parmesan (if using) and season.

3. Roll dough towards the open border to create a log. Rest in the fridge for 10 minutes (this will ensure layers remain and bread keeps its shape).

4. Preheat oven to 180°C.

5. Cut 10-12 slices into the dough using a sharp kitchen scissor or knife, careful not to cut all the way through.

6. Transfer log to a large, lined baking tray, shaping into a circle.

7. Pull slices out, alternating between left and right. Twist slices upwards to reveal spiral inside. Cover and leave to proof for 10-20 minutes until well puffed.

8. Brush bread with olive oil and bake for 45-50 minutes, or until golden.

9. Place bread wreath on a platter. Fill centre with tomatoes, salami and olives (if using). Serve scattered with basil.

PESTO BEANS SALAD WITH TORTILLA CRISPS

Not all salads need to be on a bed of leaves. This tangy-creamy combo gets its crunch from the tortilla chips instead of leaves, while the micro herbs add a fresh touch.

SERVES 4-6

INGREDIENTS

For the marinated butter beans

1 cup olive oil blend

1 red onion, very finely chopped

3 garlic cloves, sliced

Pinch chilli flakes or cayenne pepper

4 sprigs rosemary