In today's Bite: One great big party

In this week's Bite: Camembert with pecan and salted caramel, beef with beets and horseradish and Geoff Scott's salmon creme mousse. Photos / Bite magazine

To assist with your party planning we have another round of finger food recipes. Geoff Scott's salmon crème is based on a very expensive and labour intensive smoked salmon mousse "pillow" he used to make at Le Gavroche in London. Camembert gets dolled up with pecans and salted caramel for a tray of crostini, and thinly sliced beef with beets and horseradish are potato chip-based mouthfuls of yum.

Megan May's choc-topped vanilla and raspberry jelly icecreams, made bite-sized, would make a great little something sweet to pass around and they work for many dietary requirements.

Megan May's choc-topped vanilla and raspberry jelly icecreams and Peter Gordon's tamarind and chilli pork sliders. Photo / Bite magazine

For parties that require something more substantial, Peter Gordon's den miso beef short ribs are the stuff of legends or perhaps some tamarind and chilli pork sliders made using an economical slab of pork that is the subject of Allyson Gofton's feature this week.

For tonight's dinner try this fried fish with chilli jam and coconut recipe. Photo / Bite magazine

Louise Thompson is saying not everything happens for a reason, and you shouldn't waste your energy trying to find it, but there are plenty of good reasons for the existence of tonight's fried fish with chilli jam and coconut recipe. It could be the silver lining to a very busy day.