Are you gearing up to host a gathering and in need of some crowd-pleasing appetizers? Sydney chef and writer Bec Vrana Dickinson has you covered with three simple yet impressive bites, alongside a refreshing blood orange aperitif, to kick off your celebration.

Let’s start with her Kimchi Garlic Bread, where Dickinson highlights the irresistible allure of garlic. “The aroma of garlic is something to embrace; it signals a delicious snack,” she remarks. With plenty of garlic required for this dish, now is the perfect time to dust off that garlic press!

For those worried about the lingering garlic smell, Dickinson suggests rubbing your hands with a lemon half—unless you’re comfortable sporting the affectionate title of “Garlic Girl,” a humorous nickname she admits to owning.

**Serves**: 6-8 as a snack
**Drink Pairing**: Soju
**Ingredients**:
– 150g butter, at room temperature
– 1 tbsp gochujang (Korean red chili paste)
– 2 spring onions, sliced
– 8 large garlic cloves, finely chopped or crushed
– 2 tbsp toasted sesame seeds
– 1 loaf of sourdough bread
– 300g vintage cheddar, grated
– 100g kimchi, sliced

Begin by preheating your oven to 220°C (200°C fan) and lining a baking tray with foil. In a bowl, mix together the butter, gochujang, spring onion, garlic, and sesame seeds, seasoning generously with salt and pepper.

Next, make deep cuts in the loaf of bread, slicing almost all the way through. Place it on the prepared tray, spread the garlic butter mixture between the slices, and stuff with cheddar and kimchi. Wrap the entire loaf in foil and bake for 15 minutes. Afterward, remove the foil and return the loaf to the oven for an additional five minutes until the cheese is melted and golden. Then, dig in and enjoy!

Moving on to her Fried Tomatoes on Ricotta, Dickinson shares a nostalgic moment from her childhood, reminiscing about indulging in Cheds, the Arnott’s cracker she still enjoys as an adult.

**Serves**: 4-6 as a snack
**Drink Pairing**: Orange wine
**Ingredients**:
– 60ml extra-virgin olive oil (¼ cup)
– 500g heirloom cherry tomatoes
– 4 garlic cloves, sliced
– ½ bunch of marjoram, leaves torn or chopped
– 400g ricotta
– 1 lemon, zested and cut into wedges
– Cheds biscuits

Heat the oil in a large frying pan over high heat and sauté the tomatoes until soft, about four minutes. Add the garlic and half of the marjoram, cooking until fragrant, about one minute. Season generously with salt and pepper.

On a serving plate, dollop the ricotta, mix in the lemon zest, and spread it out. Top it with the fried tomatoes and arrange lemon wedges around the plate. Serve with Cheds on the side for scooping—don’t forget to add an extra spritz of lemon for that flavorful kick!

Finally, Dickinson presents her Burrata Bitters, a vibrant dish featuring creamy burrata, crunchy fennel, and marinated currants, all beautifully nestled in radicchio leaves.

**Serves**: 6-8 as a snack
**Drink Pairing**: Chambord Royale
**Ingredients**:
– 60ml raspberry balsamic vinegar (¼ cup), plus extra if desired
– A good pinch of sugar
– 25g currants
– ½ head radicchio, halved, leaves separated
– ½ fennel bulb, sliced
– 125g raspberries
– 2 burrata
– Fresh basil leaves, extra virgin olive oil, and toasted pine nuts for serving

Start by soaking the currants in a mixture of vinegar, sugar, and water for about ten minutes. Arrange the radicchio leaves on a platter, scatter the sliced fennel, and tear the raspberries and burrata on top, allowing the toppings to fall naturally. Drizzle with the currants, add more vinegar if you prefer, and finish off with basil, olive oil, and pine nuts. Generously season with salt and pepper.

And don’t overlook the We-groni Batch Cocktail, which Dickinson describes as the perfect aperitif. “They’re good wherever and whenever,” she insists.

**Serves**: 6
**Ingredients**:
– 2 blood oranges
– 90ml Suze
– 180ml Lillet Blanc
– 270ml gin
– Ice cubes, basil sprigs, and soda water for serving

Slice one blood orange thinly and juice the other. In a large jug, mix together Suze, Lillet Blanc, gin, and the orange juice. Stir well. To serve, fill each glass with ice, add a slice of blood orange and a basil sprig. Pour about 90ml of the mixture into each glass and top with a splash of soda water.

This delightful selection of appetizers and drinks is sure to elevate any gathering and impress your guests. Enjoy the flavors and the company!