Who didn't love Passiona as a kid? Celebrate the beloved passionfruit-flavoured soft drink with this dessert of sparkling passionfruit jelly topped with passionfruit granita. Begin this recipe a day ahead to set the jelly.
This earthy salad has components that are robust enough to be dressed and transported, so dress the grains and carrots heavily when packing, then toss the herbs in before serving. Rather than waste all the carrot tops, we've added some to the salad; soak them in cold water to remove any grit and drain them well before using.
If you're taking this salad to a picnic or barbecue, transport the greens and the dressing separately to avoid a soggy salad, then toss them together just before serving for perfect crispness.
"When made correctly, a Negroni has the perfect balance of alcohol strength, bitterness, sweetness and citrus," says Anna Romanova of Melbourne Gin Company. "This version consists of local ingredients that are a great way to celebrate Australian craftsmanship and native flavour. You can regulate the sweetness and intensity of the herbal flavours by adjusting the amount of Red Okar. We also like it with 30ml MGC, 30ml Maidenii Classic and 10ml Red Okar, which brings down the sweetness and lets the gin shine through."
The prawns could be peeled before they're served, but getting a bit messy is part of the fun. Begin this recipe at least three days ahead to pickle the tomatoes.
Packed full of flavour, this roasted cauliflower dip is made to please a crowd, especially when served with roast chickpeas for a bit of crunch and raw vegetables for dipping. Bring it to room temperature before serving for the best flavour, then serve it with shards of pita crisped in the oven, as well as soft flatbread for some textural contrast.
"Spicy 'nduja and octopus are a great match," says Andreas Papadakis. "We make the 'nduja into a dressing for the perfect balance of spicy and salty; if you have any left over it's a great snack on grilled sourdough." Begin this recipe a day ahead to press the octopus.
Classic versions of cassata involve a covering of marzipan or tinted royal icing, or both. For a lighter version we've skipped that extra sweetness and opted instead for a coating of grated bitter chocolate.
To add that hibachi flavour without the fuss, char the marinated chicken on a wire rack set over a gas flame instead of in a pan before you roast it (it will need a little longer in the oven).