Jam and cream doughnut buns
Kitchener buns are a South Australian bakery icon, found in every Adelaide suburb and country town bakery from the Barossa to the Fleurieu. The soft yeast buns are fried or baked, rolled in sugar, split open and filled with a stripe of raspberry jam and a generous swirl of cream; they were named after a British field marshal during the First World War. Messy and delicious with a cup of tea. A common mistake is filling them warm, which melts the cream. Chef's tip: roll them in sugar while still warm so it sticks, then fill when cold.
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Long strips of mixed vegetables simmered in a cumin, ginger, garlic and chilli broth, with halved cashews for richness and crunch. It's light but warming, and ready in about half an hour. Serve it hot.
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Crisp slices of ciabatta or French bread topped with fresh tomato, spring onion and herbs, then grilled under cheddar until it bubbles. They're quick to make and ideal as a starter or a party snack. Serve hot.
Little cocktail samosas filled with chopped cashews, sautéed onion, coriander, chilli and a touch of lemon. The filling is rich and nutty with a gentle heat. Fry them slowly so the pastry turns golden and crisp all the way through, and serve hot with lemon wedges.
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Thinly rolled bread slices wrapped around a spiced filling of mashed potato, cheese and onion, sealed and fried until golden and crunchy. A party favourite that you can roll ahead and fry just before serving. Serve hot with red chutney.
A smooth, pale green soup of ripe avocado, cucumber, lime and coriander, blended and served cold. It's refreshing on a hot day; serve it with lime quarters, coarse salt and nacho triangles. Mexicans also serve it hot: make it with boiling vegetable stock instead of cold water, just before serving, and don't reheat it.
Crumbly, buttery cheese pastry cut into strips, twisted, and baked with poppy seeds until crisp and golden. Serve them warm, or cool and store them in a tin for snacking.
Thick rings of white onion in a chilli-spiked batter of gram, rice and self-raising flour with breadcrumbs, fried until crisp and golden. The rice flour keeps them crunchy. Serve with red, green, and date and tamarind chutneys.
Cauliflower, carrots, okra, capsicum and French beans dusted in cornflour and fried crisp, then tossed in a hot masala of onion, spring onion, green and red chilli and garlic. A crunchy, fiery restaurant-style starter. Serve hot with sweet & sour sauce and hot chilli sauce.
Soft yeasted dough rolled up with spicy pizza sauce, red peppers, onion, green chillies, herbs and cheese, sliced into spirals and baked. Bake them as soon as they're shaped, so they don't go soggy. Serve hot.
A bright green soup of peas and lentils, thickened with a buttery curry roux and finished with mint and cream. Thin spaghetti makes it filling, and crisp three-cheese toast on the side turns it into a proper meal.
A thick, chunky vegetable soup with beans, herbs and small pasta, simmered slowly so the flavours come together. It's a meal in a bowl: serve it in warmed bowls with grated Parmesan, parsley and some crusty bread.
A quick party bread made from ready pizza bases, spread with a garlic, green chilli and herb butter, sprinkled with chilli flakes and baked until crisp. Make the spread ahead and bake the bread just before serving, cut into triangles.
Cashews fried until golden and tossed while hot with black salt, coriander-cumin powder, chilli and turmeric. Black salt gives them a tangy, savoury flavour. Cool them before serving; they keep for 2 weeks in an air-tight jar.
The famous East African potato bhajiya: wafer-thin potato slices coated in a garlicky, chilli gram-flour batter and fried until crisp. Make them in small batches so the batter doesn't go watery. Serve hot with maru bhajiya chutney.
A smooth, creamy cauliflower soup flavoured with nutmeg and Parmesan, with little bow-tie pasta stirred through. It's served with crisp, curled melba toast sprinkled with Parmesan and paprika, so it makes a light meal on its own.
Bread rounds baked in a muffin tray into crisp little baskets, filled with a gently spiced mixture of corn, potato, carrot and coconut. Topped with crushed crisps and dots of red, green and tamarind chutney, they make a pretty party starter.
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