Avoid the last-minute scramble of facing your soon-to-arrive dinner guests with this mostly make-ahead menu for time-poor entertainers. Most of us love the idea of a dinner party, but as the night gets closer and reality starts to sink in, stress levels often rise. How do you make sure the food is ready at the same time? What if a recipe doesn’t work? Nobody wants to spend all night in the kitchen.

One way to reduce the worry about whether it will be all right on the night is to make the food ahead. With certain elements of all these dishes prepped and frozen beforehand, you can plan your cooking. Just don’t forget to get everything out of the freezer the day before!


Fetta pastry puffs with tomato salad








Lamb stew with oregano and chilli gremolata

Creamy cauliflower potato and haloumi mash

Roasted broccoli and peas with garlic dressing



Blackberry, cherry and walnut tray bake

Dark chocolate custard



Wine Pairing

Zinfadel or Malbec.


Tips on Preparation

  • Make the tomato salad for the Fetta pastry puffs just before serving. The dressing can be made up to 2 days ahead and stored in an airtight container in the fridge. The Fetta pastry puffs can be made 2 weeks ahead, frozen and reheated as directed.
  • The Lamb stew can be frozen for up to 3 months. Make the oregano and chilli gremolata just before serving. Dress the roasted broccoli and peas just before serving.
  • When making the Blackberry, cherry and walnut tray bake, make sure your ovenproof dish is also freezerproof. Freeze for up to 2 weeks and reheat as directed.
  • To reheat the Dark chocolate custard, place in a medium saucepan over medium heat, stir for 4 to 5 minutes or until heated through (don’t boil). * Taste Australia*

Leave a Reply

Your email address will not be published. Required fields are marked *