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.
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.
Crispy Korean Scallion and Prawn Pancake
Crispy, lacy edges with a tender interior studded with fresh scallions and succulent prawns. A beloved Korean appetizer with dipping sauce that makes every bite irresistible.
Smoked Salmon Bagel Bites
Mini bagel halves topped with creamy cream cheese, silky smoked salmon, tangy capers, and thinly sliced red onion. An elegant appetizer with classic New York deli flavors.
Korean Mixed Fritters
Assorted crispy Korean tempura-style fritters featuring shrimp, vegetables, and sweet potato in a light batter. A colorful platter with a glistening dipping sauce.
Vol-au-Vent with Mushroom Duxelles
Crispy golden puff pastry shells filled with a luxurious mushroom duxelles of shallots, garlic, and fresh thyme. These featherlight pastries are an elegant French classic. The filling is savourily earthy and the pastry melts away.
Spicy Stir-Fried Chicken with Gochujang
Succulent chicken morsels cooked in a fiery gochujang sauce with chewy rice cakes and aromatic vegetables. A festive, shareable Korean appetizer with addictive heat.
Avocado Deviled Eggs with Bacon
Classic deviled eggs elevated with creamy avocado filling and crispy bacon crumbles, garnished with paprika and fresh herbs. A crowd-pleasing appetizer with modern flair.
Semarang-Style Spring Rolls
Crispy golden spring rolls from Semarang filled with a savory mixture of bamboo shoots, meat, and spices. An Indonesian classic with a delicate shatter.
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.
Steamed Vietnamese Rice Rolls
Delicate steamed rice paper rolls filled with seasoned pork and chewy wood ear mushrooms. Served with a side of nuoc cham for an aromatic, satisfying appetizer.
Mini Sausage Rolls
Flaky, buttery puff pastry rolled around seasoned pork sausage meat and baked until golden. A beloved British appetizer that is both savory and satisfying.
Vietnamese Grilled Pork Patty Bites
Small seasoned pork patties grilled until caramelized, served with vermicelli noodles, herbs, and fish sauce. A satisfying Vietnamese appetizer with complex aromatics.
Baked Camembert with Honey & Walnuts
A whole wheel of Camembert baked in its wooden box, oozing and creamy, topped with warmed honey and toasted walnuts. Served with crusty bread for scooping. An irresistible, luxurious communal appetizer with sweet and savoury play.
Angels on Horseback
Delicate smoked oysters wrapped in streaky bacon and broiled until crispy, then served on toasted bread points. An elegant and luxurious British appetizer.
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.
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.
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.
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.
Buffalo Chicken Wings
Crispy baked chicken wings coated in spicy hot sauce and butter, served with creamy blue cheese dip and fresh celery sticks. A classic crowd-pleaser with perfect heat and flavor balance.
Slavic Stuffed Mushroom Caps
Baked mushroom caps filled with buckwheat, caramelized onion, and fresh dill, a hearty Slavic appetizer. Earthy mushrooms balanced with nutty buckwheat and aromatic herbs.