High-impact, low-stress recipes for entertaining

Barbecue pork belly tortilla; Barbecue prawns with lime; Coconut fish salad. Wooden board from Taylor Road. Grey tile from Heritage Tiles. Photo / Babiche Martens.

This party season my aim for entertaining is to be high-impact, low-stress and lots of fun. I'm visualising balmy evenings, colourful lanterns and the sizzle of the barbecue.

I find guests love to congregate around the warmth of the barbecue and chat over a glass of wine while you turn your skewers or toss vegetables.

More often than not, someone will do the cooking while you mingle or hand around a plate. If you have children, ask them to do the drinks, pick up empty glasses and hand around the food.

Don't try to create an extravaganza. Keep it simple and fresh. I like to roast nuts in the oven with spices and honey and have them dotted around for extra nibbles. Create an antipasto and cheese platter with homemade crostini and even make your own blue cheese log to impress.

You won't find sausages and steaks on my barbecue. Well, maybe later in the evening. I'm planning on elegant, finger food. With this in mind, these recipes are simple. First up, prawns on skewers - they are somehow so much more delicious cooked outdoors. A quick marinade, a squeeze of lime and they are ready to go.

Homemade tortillas are fabulous party food. The pork belly can be prepared and marinated ahead of time. I suggest cooking it the day before, so on the day it just needs reheating.

The tortillas need only 30 seconds to heat each side on the barbecue, then fill with shredded pork, lashings of sweet tomato salsa and guacamole.

The coconut seafood cocktail is fresh and flavoursome. Prepare the sauce ahead and use the best fresh seafood you can find. Serve in glasses with a slice of lime on the side. Once you have made this versatile coconut sauce, I guarantee it will be a holiday season favourite.

Recipes:

• Barbecue pork belly tortilla

• Barbecue prawns with lime

• Coconut fish salad

- VIVA