As long as the weather’s good and the beer’s cold, we as a nation will be outside, gathered around a table with family and friends and eating and drinking our way through feast after delicious feast. But it’s always sweeter when everyone’s contributed to the table – and sometimes the humble chip and Kiwi onion dip just won’t cut it! If you need a few new and fresh ideas for the next time you’re going to a dinner party or barbecue, we asked four of Aotearoa’s finest foodies – Nici Wickes, food editor of New Zealand Woman’s Weekly, national treasure Jo Seagar, TV chef Michael van der Elzen and international superstar and The Sugar Club chef Peter Gordon – for their take on the perfect plate to bring to a get-together.



 500g lamb mince
 ½ tablespoon mustard seeds
 ½ teaspoon cumin
 ½ teaspoon smoked paprika
 1 egg
 pinch salt and pepper
 2 tablespoons   

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