No stress and no fuss. This dessert can be whipped up with minimal effort. Grill the nectarine wedges on the barbecue for added flavour.
"Strangely enough, rosemary loves coconut and this makes a great refreshing dessert to eat any summer's day," says Dave Verheul.
Prawns are a Christmas classic. We prefer king or tiger prawns for their sweet, firm flesh. Serve the salad assembled, or for a more casual gathering, put out all the elements on the table for guests to assemble their own salad.
This beef fillet is served rare and cold so it can be roasted a day ahead - ideal for summer entertaining.
We love these little beauties baked in paper, but you could scoop quenelles straight onto baking paper instead. A tarter-than-usual lemon curd offsets the sweetness of the pavlova, while blackberries add summer fragrance.
When it comes to making Christmas entertaining simple, a no-cook dish is always a good option. Note that serving sizes are based on entree portions.
"This was one of the first dishes we had on the menu at Ester," says Mat Lindsay. "I suggest putting a mussel and a pickle on top of some freshly grilled bread or a potato chip and dipping it into aioli - a DIY canape."
Pork works well with most fruit, and we've added a curry dressing for a touch of spice. Leftover ham (from Christmas, say) would work well in place of the pork.
Mangoes are an Aussie Christmas table must-have. Here they crown a lime-scented pavlova piled high with a feather-light passonfruit curd.
A vibrant curry always satisfies a crowd, and for something a bit special, we've opted for Moreton Bay or Balmain bugs. You'll need to use a sturdy, heavy, sharp knife to break through their tough shells. Lobster meat, crabs or prawns will also work well. The curry paste can be made a day or two ahead.