Impress your guests without spending hours in the kitchen.

Garlic Prawns (Gambas al Ajillo)

Ingredients:

• 300g raw prawns (peeled and deveined)
• 4 cloves garlic (thinly sliced)
• 3 tbsp olive oil
• 1 tsp smoked paprika
• Fresh parsley (for garnish)
• Lemon wedges (to serve)

Instructions:

• Heat olive oil in a pan over medium heat.
• Add sliced garlic and smoked paprika, cooking for 1-2 minutes until fragrant.
• Toss in the prawns and cook until they turn pink, about 3-4 minutes.
• Garnish with parsley and serve with a squeeze of lemon.

Drink Pairing:

Pair with a Sauvignon Blanc. Its crisp acidity cuts through the richness of the prawns and enhances the fresh, citrusy flavours.

Tomato & Basil Bruschetta

Ingredients:

• 4 ripe tomatoes (diced)
• 1 small bunch fresh basil (chopped)
• 1 clove garlic (minced)
• 2 tbsp olive oil
• Salt and pepper (to taste)
• 1 baguette (sliced and toasted)

Instructions:

• Mix the diced tomatoes, basil, garlic, and olive oil in a bowl.
• Season with salt and pepper.
• Spoon the tomato mixture onto toasted baguette slices.
• Serve immediately for that perfect crunch.

Drink Pairing:

Pair with a French Rosé. The light, fruity notes complement the sweet tomatoes and fresh basil, making this a refreshing combo for warm weather.

 

Red Wine Chorizo Bites

Ingredients:

• 200g chorizo (sliced into bite-sized pieces)
• 1/2 cup red wine
• Fresh parsley (for garnish)

Instructions:

• Heat a pan over medium-high heat and add the chorizo slices.
• Cook until browned on both sides, about 3 minutes.
• Pour in the red wine and simmer for another 3-4 minutes, letting the wine reduce.
• Garnish with parsley and serve hot with toothpicks.

Drink Pairing:

Pair with a Tempranillo. This Spanish red wine matches the smoky, spicy chorizo with its earthy, fruity notes, making it a perfect complement.

Mini Caprese Skewers

Ingredients:

• 1 punnet cherry tomatoes
• 1 block fresh mozzarella (cut into small cubes)
• Fresh basil leaves
• Balsamic glaze (for drizzling)
• Small wooden skewers or toothpicks

Instructions:

• Thread a cherry tomato, a basil leaf, and a cube of mozzarella onto each skewer.
• Repeat until all ingredients are used.
• Drizzle with balsamic glaze just before serving.

Drink Pairing:

Pair with a Prosecco… its light, bubbly character and slight sweetness balance the acidity of the tomatoes and the creaminess of the mozzarella.

Zucchini Fritters

Ingredients:

• 2 medium zucchinis (grated)
• 1 small onion (finely diced)
• 1/4 cup flour
• 1 egg
• Salt and pepper (to taste)
• Olive oil (for frying)

Instructions:

• Grate the zucchini and squeeze out as much liquid as possible using a clean kitchen towel.
• In a bowl, combine grated zucchini, onion, flour, egg, salt, and pepper.
• Heat olive oil in a frying pan over medium heat.
• Drop spoonful of the mixture into the pan, flattening them slightly. Cook for 2-3 minutes on each side until golden brown.
• Serve hot with a dollop of sour cream or tzatziki.

Drink Pairing:

Pair with a Chardonnay; its buttery, oaky notes work beautifully with the crispy, savoury fritters, while its fresh acidity balances the richness. 

Stuffed Mini Capsicums

Sweet mini capsicums stuffed with a creamy cheese mix. Always a crowd-pleaser, and they look as good as they taste.

Ingredients:

• 1 bag mini capsicums
• 200g cream cheese
• 1 tbsp fresh chives (chopped)
• 1 tbsp fresh parsley (chopped)
• Salt and pepper (to taste)

Instructions:

• Slice the tops off the mini capsicums and remove the seeds.
• In a bowl, mix the cream cheese with chopped chives, parsley, salt, and pepper.
• Spoon the cream cheese mixture into the capsicums.
• Arrange on a platter and serve chilled.

Pro tip: This is another recipe you can prep in advance. Just store in the fridge until ready to serve.

Drink Pairing:

Pair with a Pinot Grigio. This wine’s bright, citrusy notes and light body make it a refreshing match for the creamy, savoury stuffed peppers.