Party
111 recipes
Dive into 111 handpicked Party recipes — each one crafted to bring bold flavour, fresh ingredients, and genuine satisfaction to your table. Whether you're cooking for a busy weeknight or a leisurely weekend, you'll find exactly what your kitchen — and your appetite — is craving.
Pâté en Croûte Bites
Elegant slices of traditional French pâté en croûte, a terrine of forcemeat, liver, and aspic wrapped in pastry crust. Served chilled with cornichons and mustard. A show-stopping luxury appetizer that celebrates French charcuterie tradition.
Frittura di Paranza (Tiny Fried Fish)
A delicate medley of tiny Mediterranean fish fried until impossibly crispy and golden, seasoned simply with sea salt and lemon. Each fish is edible whole, creating a delightfully crunchy appetizer. An authentic taste of coastal Italian seafood.
Lardo di Colonnata on Toasted Bread
Delicate, paper-thin slices of cured pork fat lardo draped on warm toasted bread with just a touch of sea salt and pepper. The fat melts gently on the warm bread creating an incredibly luxurious appetizer. A Tuscan delicacy that's pure simplicity.
Oysters with Champagne Mignonette
Fresh oysters served on the half shell topped with a sparkling Champagne mignonette of Champagne vinegar, shallots, and cracked pepper. The acidity and bubbles complement the briny sweetness of the oyster perfectly. Pure luxurious simplicity.
Taralli Pugliesi (Pugliese Sesame Crackers)
Crunchy, nutty sesame crackers from Puglia with a hint of fennel seeds, creating an aromatic, addictive bite. Baked until golden and crispy, they're perfect for snacking or serving with dips. A traditional Italian pastry with subtle warmth and flavour.
Bresaola with Rocket & Parmesan
Paper-thin slices of air-dried beef arranged with peppery rocket leaves and shaved Parmigiano-Reggiano. Finished with a squeeze of lemon and a drizzle of excellent olive oil. An ultra-elegant, no-cook Italian antipasto.
French Onion Soup Bites
Caramelised onions and a silky beef broth served in a pastry cup, topped with melted Gruyère and a toasted crouton. The essence of classic French onion soup captured in bite-sized form. Elegantly savoury and comforting.
Cicchetti Plate
A traditional Venetian cicchetti assortment featuring baccalà mantecato creamed salt cod, sarde in saor sweet-sour sardines, and homemade meatballs. Authentic bar snacks from Venice served on crusty bread. Perfect for sharing and sampling multiple flavours.
Burrata with Heritage Tomatoes
Creamy, delicate burrata cheese paired with colourful heritage tomatoes, fragrant basil, and a drizzle of excellent olive oil. A simple summer salad that celebrates premium ingredients. The creamy centre of the burrata melts luxuriously with each bite.
Mortadella & Pistachio Bites
Slices of premium mortadella studded with pistachios paired with soft fontina cheese on crispy wafers. A simplified, elegant take on classic Italian charcuterie. Bursting with nutty and creamy flavours in every bite.
Mini Quiche Lorraine
Delicate individual quiches with a crispy pastry shell filled with a rich custard of eggs, cream, and crispy bacon. Golden and perfectly set, these elegant bites are French bistro sophistication in appetizer form.
Gougères (French Cheese Puffs)
Light, airy choux pastry puffs studded with sharp Gruyère cheese, baked until golden and puffy. These melt-in-the-mouth appetizers are French bistro classics. Irresistibly cheesy, crispy outside, and hollow inside.
Stuffed Mushrooms with Italian Sausage
Large mushroom caps stuffed with spiced Italian sausage, breadcrumbs, and herbs, then baked until tender and golden. Rich, savoury, and deeply satisfying. A hearty appetizer that feels restaurant-quality but is surprisingly simple to prepare.
Croque Monsieur Bites
Mini versions of the classic French grilled ham and cheese sandwich, cut into elegant bite-sized pieces. The bread is toasted until golden, the ham is tender, and the Gruyère melts into every crevice. Served hot, they're irresistibly indulgent.
Fritto Misto di Mare
A magnificent mixed fried seafood platter featuring tender squid rings, delicate whitebait, and succulent prawns, all coated in a light crispy batter. Served with lemon and aioli for dipping. A celebration of fresh Italian coastal cooking.
Polpette di Ricotta (Ricotta Meatballs)
Light and fluffy meatballs made with ricotta cheese, creating an exceptionally tender and delicate texture. Mixed with breadcrumbs and fresh herbs, then gently baked. Served with marinara for dipping or on a bed of arugula.
Crostini with Tuscan Chicken Liver Pâté
Creamy, rich Tuscan chicken liver pâté spread on crispy toasted crostini. Enhanced with cognac and fresh herbs for an elegant, melting texture. A classic Florentine antipasto that's deceptively simple yet sophisticated.
Supplì al Telefono
Golden-fried Roman rice balls with a creamy mozzarella centre that stretches like telephone wires. Crispy exterior with risotto-style rice filling and ragù meat sauce. A beloved Roman street food and classic appetizer.
Prosciutto e Melone
The quintessential Italian summer appetizer pairing delicate, salty prosciutto with sweet, juicy melon. Simple, elegant, and bursting with complementary flavours. A timeless starter that requires no cooking, just the finest ingredients.
Arancini al Ragù (Sicilian Rice Balls)
Golden, crispy Sicilian rice balls filled with a rich meat ragù and creamy peas, then fried until the exterior is crunchy and the centre is molten. A street food from Palermo that's hearty and utterly satisfying. Perfect for entertaining.