http://cuisine.com.au/recipe-finder/starter-recipes Set up your dinner party in style with our choice of starter recipes. en-au http://cuisine.com.au/recipe/Prawns_and_harissa We've been using some amazing fresh king prawns caught on the east coast, a great example of a product that doesn't need much doing to it. Harissa originated in North Africa and is customarily made with dried red chillies. http://cuisine.com.au/recipe/duck-ham Inspired by Michel Guerard and Tom Colicchio. This is best as part of an antipasto or as a topping for a toasted round of bread. http://cuisine.com.au/recipe/Escoveitched-Murray-cod If Murray cod fillets are not available, use fillets that are quite chunky, such as blue-eye or snapper. http://cuisine.com.au/recipe/Deep-fried-zucchini-flowers Possible stuffings are chopped buffalo mozzarella, leftover risotto, ricotta cheese mashed with anchovies and herbs, ricotta cheese with cooked spinach, or finely chopped mortadella sausage or other cooked meat with fresh breadcrumbs and herbs. Put a lump of stuffing into each flower and gently fold the petals around the filling. Dip the stuffed flower in batter or egg and crumbs and without delay fry in plenty of clean oil until golden-brown. Drain very well and serve immediately. http://cuisine.com.au/recipe/Broad-bean-custard-with-lemon-butter-sauce Broad beans are one of the few ingredients that seem to have defeated those who would make everything available all of the time. They are a springtime treat and by late spring have become fat and mealy. One of the loveliest springtime dishes is a combination of early spring vegetables, each cooked for just the right time to be tender and then brought together with a knob of butter and some freshly chopped herbs. http://cuisine.com.au/recipe/Ho_mok_pla A tantalising steamed fish curry parcel; perfectly served in banana leaves as a starter http://cuisine.com.au/recipe/Prawn_stuffed_bitter_melon Known as fu gwa in Chinese, mara in Thai and peria in Indonesian, bitter melons are prized in Asian cooking because the tart taste adds depth to sweet, sour and hot flavours. Also known as bitter gourd or bitter cucumber, the warty melon is vine-grown with a slender hairy stem. http://cuisine.com.au/recipe/curried-pea-custard-with-aviyal I ate an exquisite pea custard years ago when my friend Stephanie Alexander had her restaurant in Hawthorn. It was intense and sweet and from that experience this pea custard, with hints of curry spices, was born. http://cuisine.com.au/recipe/blueeye-zucchini-and-tomato Blue-eye is such a staple on the east coast and so versatile. Ask your fishmonger for local blue-eye - the New Zealand catch comes with its head already removed, so won't be as fresh. Zucchinis are abundant and great value for money at this time of year. http://cuisine.com.au/recipe/crostini_with_cherry_tomatoes When he entertains at home, Maiale serves pasta, such as spaghetti and mussels. But home - like A Tavola - is about more than just pasta. Guests are also served three types of crostini and pandoro cake with fresh cherries and mascarpone.