Bring a plate - recipes

Quick & easy snacks to bring along to any event

Try one of our foolproof tasty recipes that will have everyone oohing and aahing over your minimal effort contribution. Best hack, you can just reuse the recipe again and again.

We’ve even categorised them into sweet or savoury, depending on your needs!



Christmas choc pretzels

  • 1 x packet Parker’s mini pretzels (you can use any brand or shape, I like using the stars! You can also get Christmas shaped ones at this time of year too)
  • 1 x 250g block cooking white choc
  • Christmas coloured/themed sprinkles (any combination of red, white, green)
  • Baking paper
  • 1 x baking tray or large chopping board something to fit in the fridge/freezer for setting)
  1. Line your tray or board with baking paper
  2. Sort the pretzels you’ll be using - if you’re fussy and want only the stars like me pick through and find all the FULL size ones. Keep the broken and others to the side for snacking whilst you make.
  3. Melt your choc
  4. Dip half of each pretzel in the choc and place on baking papered tray
  5. Continue until used up all the pretzels you’re using
  6. Sprinkle christmas sprinkles over the choc
  7. Place in the fridge to set for half an hour
  8. Add to jars (fun EOY gratitude gifts) or to a platter, tray, plate, whatevz

No Bake Clinker slice

  • 1 500g packet clinkers (get the family size for extra’s ya know)
  • 2 x 250g block cooking dark/milk choc
  • 1 x 250g packet marie biscuits
  • 1 x 300g tin condensed milk
  • 125g butter
  1. Line a rectangular slice tray with baking paper
  2. Crush Clinkers and biscuits in a large bowl with a rolling pin (or food processor even less dishes)
  3. Melt butter and condensed milk in microwave
  4. Add mixture to the clinker and bikky crush and stir it through
  5. Press mixture firmly into slice tray - chuck it in the fridge
  6. Melt the choc until just melted
  7. Grab the slice out, pour the choc over the top, put back in the fridge for AT LEAST 2 hours, best if left overnight.
  8. Slice 20 mins before your event and pop on a plate!


Thai green chicken rolls like snag rolls but not

Roll mix

  • 500g chicken mince
  • 2 eggs
  • 2 tbs Thai green curry paste (less or more depending on your preference)
  • 1 bunch coriander, chopped (including stem)
  • Handful chopped spinach (any other veg you want, if you want or not)
  • 1/4 cup psyllium husk
  • 1 tbs LSA


  • 4 sheets frozen puff pastry
  • Black and white sesame seeds for sprinkling
  • 1 egg for egg wash 
  1. Preheat oven to 220
  2. Line a large, flat baking tray with baking paper.
  3. Combine all mix ingredients together in bowl using your hands (or food processor) *this mixture will be very moist*
  4. Place 1 piece of pastry on a bench, slice in half.
  5. Scoop a line of roll mix along the long side of the pastry. Roll lengthways.
  6. Slice into 6-8 smaller pieces and place on a baking tray. Repeat for remaining pastry/roll mix.
  7. Whisk egg with a fork, use a pastry brush to brush over top of each roll with egg wash.
  8. Sprinkle rolls with sesame seeds.
  9. Bake in the oven for 20 minutes or until golden brown on the outside.
  10. Serve with sweet chilli sauce. YASSSSSS

Spicy salsa with corn chippies & guac

Okay this one is a bit more prep involved - SOZ GUYS. It is so worth it. I promise. And you get heaps of delicious salsa to use for the remainder of the festive szn. If it lasts that long! 

  • 2kg tomatoes, sliced in half
  • 1 x large green capsicum, quartered
  • 1x large red onion, quartered
  • 4 garlic cloves (or more if you want to ward off pesky unwanted affection givers)
  • ½ tbsp Cumin powder
  • 2 limes
  • Salt & Pepper to taste, more salt though
  • 1/2 bunch coriander (slice off roots)
  • 4ish hot AF chilli’s (habenero’s are the best for a delicious smoky mexican flavour)
  • *You MAY need some passata to help give it a more tomato flavour/look once its all blizted or if you make it WAY too hot.*
  1. Halve tomatoes and place them flesh side down in the oven for 20 mins on 200
  2. Chop up other veg, cori, garlic, chilli and chuck it in a food processor, blitz until fine.
  3. Remove tomato skins from each tomato, place into food processor (the tomatoes not the skins) BLITZ
  4. Add the cumin powder, salt to taste, you’ll need a decent amount, squeeze the lime juice in.
  6. Have a taste on some corn chippies, YUM. *if it is TOO hot or you need it to be more red, add in some passata and blitz again.
  7. Stick it into some jars, keep it in the fridge.
  8. Pull out a jar when you need - serve with GUAC (lemon/lime juice, salt, pepper, avo’s smashed together) and corn chips.
Hope this helps. Please enjoy and let me know if you make them. Yum yum!