Get the party started!

The latest from NZ House & Garden magazine If this email is not displayed correctly, [click here]( to view an online version. [NZ House & Garden]( Hi {NAME}, The most enjoyable gatherings bring together delicious food and great company. For this reason, I find drinks parties the best way to entertain and have fun at the same time. With a bit of forward planning and prep and some well thought out recipes, serving cocktail food becomes relatively effortless, leaving plenty of time to catch up with friends. Great cocktail food doesn’t have to be overly elaborate or time-consuming to prepare. I prefer to concentrate on excellent flavours rather than lots of fiddly assemblage. Leave tasting platters of uncomplicated one-step items on the table so people can help themselves – grilled prawns, fresh oysters, or crisp baby vegetables with a fabulously flavoured dip on the side are ideal. Then intersperse this static food with mobile trays of slightly more complex, high-impact morsels. In some ways finger food is easier than other forms of catering because there’s no cutlery, plates or washing-up to worry about. The only extras to remember are a stack of cocktail napkins for greasy fingers and some empty bowls for discarded olive stones or used skewers. And remember too, you don’t have to try to outdo the experts – I guarantee your guests will be more impressed with some simple fresh food and the pleasure of your relaxed company. Get-togethers might be smaller this year but the desire to connect with friends and family over food has never been more important. The cocktail and canape recipes in our latest issue will certainly get the party started, whatever shape or form entertaining takes this 2020 festive season. Julie Le Clerc Food Editor From the files French Onion DipThis creamy dip can be made a day or two in advance; just cover it tightly and keep it chilled until serving time. It is perfect as a dip or for spreading on fresh sourdough bread or crunchy crackers. 35g butter 3 tablespoons olive oil 2 large onions, thinly sliced ½ cup cream cheese ½ cup sour cream ¼ cup aioli 1 teaspoon balsamic vinegar, plus extra to serve Vegetable sticks, to serve Heat butter and olive oil in a large pan on medium heat. Add onions and season well with salt and pepper. Cook onions for 10 minutes, stirring regularly. Reduce heat to medium-low; cook, stirring occasionally, for 20 minutes more or until onions are caramelised and golden brown. Remove to cool completely. Put cream cheese, sour cream and aioli in a bowl and beat well with an electric mixer until smooth. Add three quarters of the onions and 1 teaspoon balsamic; mix well with a wooden spoon to combine. Adjust seasoning to taste. Serve scattered with remaining onions and drizzled with a little extra balsamic. Serve with vegetable sticks on the side, to dip. Makes about 2 cups Recipe Julie Le Clerc; photo Manja Wachsmuth Crispy Coconut Prawns with Lime & Coconut Dipping Sauce Marinated, fried prawns with a creamy sauce – these are finger-licking good! 2 egg whites 1 clove garlic, crushed Pinch of chilli powder ¼ cup coconut threads ¼ cup cornflour 1 tablespoon fish sauce 1 teaspoon each black and white sesame seeds 400g raw prawn cutlets (tails on) 1 litre vegetable oil, for frying Lime & Coconut Dipping Sauce 1 cup egg mayonnaise 2 tablespoons coconut cream 1 clove garlic, crushed Finely grated zest and juice of 2 limes 2-3 tablespoons sweet chilli sauce 3 tablespoons chopped fresh coriander Lightly whisk egg whites in a bowl. Stir in garlic, chilli powder, coconut threads, cornflour, fish sauce and sesame seeds. Add the prawns and toss well to evenly coat. Chill for 30 minutes. Make dipping sauce by mixing mayonnaise with coconut cream, garlic, lime zest and juice, sweet chilli sauce to taste and coriander. Chill until needed. Heat oil in a heavy-based pot and fry prawns in batches until golden; drain on paper towels to absorb excess oil. Serve immediately with dipping sauce on the side. Recipe Bernadette Hogg; photo Manja Wachsmuth I'm loving Grown Up Chocolate Box This limited edition gift box features four bars of craft chocolate from artisan makers Shirl + Moss, Baron Hasselhoff's, Hogarth Chocolate Makers and Foundry Chocolate that have been infused with tasty tipples from Behemoth Brewing Company, Thomson Whisky, Stolen Rum and The Hunting Lodge winery. The collection comes elegantly packaged and includes a guide to tasting chocolate, which can be evaluated in the same way you would taste fine wine or whisky. Local chocolate expert Luke Owen Smith, who curated the selection, says: “We wanted to create something to showcase our incredible craft producers, and offer support to small businesses after a difficult year.” This is an opportunity to discover the joys of bean-to-bar chocolate, locally crafted in micro-batches using some of the rarest and most ethical cacao in the world. $85 per box set (with free local shipping) available from [thechocolatebar.nz](. [Shop now]( Seedlip Cocktail KitsSeedlip's alcohol-free spirits are a deeply delicious game-changer. The world’s first distilled non-alcoholic spirit, Seedlip pioneered a category of drinks to solve the “what to drink when you’re not drinking” dilemma. The new summer 2020/21 cocktail kits designed by Cook & Nelson are packed with flavour, without the alcohol. The only dilemma remaining is deciding which of the three enticing combinations to choose first. The Tropics is a sugar-free cocktail that will transport you to the islands, the Merry Cherry is sure to put you in a festive mood, and the refreshing Garden Goddess is perfect to serve in a carafe with an abundance of mint for summer entertaining. Each cocktail kit includes a recipe card, a 700ml bottle of Seedlip, a gorgeous Seedlip copper-plated jigger and all non-perishable ingredients to create delicious non-alcoholic cocktails this summer. Priced from $124.99 to $149.99, available from [cookandnelson.com](. [Shop now]( [( Promoted content Somerset by Hinkley Lighting Chic and elegant, the Somerset collection exudes a quiet and precise sophistication. Subtly fusing modernity with vintage appeal, its etched opal glass deftly floats inside a streamlined metal yoke. Two sizes and four finishes including Heritage Brass, pictured. See [Bardsleys Lighting and Design]( a wide range of pendants, chandeliers, sconces and designer lighting. [Visit now]( On my bookshelf Bella – My Life in Food By Annabel Langbein, published by Allen & Unwin, $50 Television cook and author Annabel Langbein might be well known, but with this book she writes candidly for the first time about her remarkable life and how food has shaped it. She recounts the stories of her many adventures with great gusto including her childhood fascination with cooking, possum trapping and living off the land as a hunter and forager, travelling and starting her own croissant business in Brazil, and corresponding with Julia Child. Her background primed her passion for creating cookbooks as a way of sharing her signature style of recipes that we’ve come to know. Thoughtfully woven around her memories are 60 key recipes that have punctuated Annabel’s life – these are the tried and true gems she lives her life by. Supergood By Chelsea Winter, published by Penguin Random House NZ, $50 Chelsea Winter is an all-round lover of good food and loves creating recipes that are simple to prepare, look great and taste fantastic. With her latest cookbook she continues to do just that, but with a plant-based twist. With Supergood, Chelsea is excited to prove cooking vegetarian recipes can be delicious and satisfying. The way she sees it, this is not a fad – it’s the future. This book will provide inspiration whether you’re cooking for people who can’t (or won’t) eat certain foods or you’re simply keen to eat more plant-based meals. All the recipes are free of meat, eggs and dairy, with a stack of gluten-free options as well. Her dishes go well beyond what you might expect from plant-based fare to deliver tasty, family-friendly, fussy-eater-approved satisfaction. Giveaway Win a copy of This Town on DVD Our November issue cover star Robyn Malcolm plays Pam in This Town, a touchingly twisted comedy about finding love when the world is against you, set in small town New Zealand. Pam, an ex-cop, is determined to prove the guilt of Sean who has been acquitted of a crime and is trying to rebuild his life. We have 25 copies of This Town on DVD to give away so you can find out what happens next. Closes 11pm, Wednesday 18 November. [Enter here]( Promoted content More than a steam mopKarcher steam cleaners can be used on hard surfaces including stainless steel, kitchen appliances, whiteware, taps, tiles and more. They kill 99.99% of bacteria and viruses with zero chemicals when used correctly. They are safe to use for allergy sufferers, asthmatics, children and pets. [Full details here]( [Unsubscribe]( | [Advertise]( | [Contact](mailto:editor@nzhouseandgarden.co.nz) © Copyright 2020 NZ House & Garden, a division of Stuff Limited (Magazines). 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