Entertain like a chef with meals to impress your dinner guests

Living Well | RACV | Posted on 15 June 2020

Unleash your inner masterchef with these chef-approved dinner party recipes. 

Budding chefs and entertaining enthusiasts alike are thrilled as easing restrictions mean we can get back to the best things in life; sharing a good meal with good people. While it’s great to support our local businesses, there’s something very rewarding in cooking for people you love. To take the stress out of choosing what to make, we’ve collated a list of the most popular dishes from RACV Resorts that you can be sure will impress even the most discerning palate.

Close up of agnolotti dish for dinner party


RACV Noosa Resort

Many capable chefs shy away from preparing duck, whether because they are concerned that it may turn out too dry or too greasy, or simply because they don’t know how to serve it. However, a perfectly prepared duck breast is a thing of culinary beauty; moist and flavourful with a delightful crispy texture. RACV Noosa Resort combines their duck breast with croquettes of confit duck leg and a uniquely bitter, sweet and sour liquorice jus. This salty delight takes on a depth of flavour that will earn you your chef’s hat for sure. To balance the strong flavour profile, pair this with a side of sweet caramelised beetroot, red cabbage, and apple and fennel puree – not only will this taste incredible, but the colours will look fantastic too.

Accompany this intensely savoury dish with a seductive, supple Pinot Noir from Tasmania’s Riverdale Estate Vineyard for a bold drop to match your bold dinner choice.

Menu inspo

  • Main: Local Bendele duck breast, confit duck leg croquette with licorice jus.
  • Side: Caramelised beetroot with apple and fennel puree.
  • Wine pairing: Riverdale Estate Vineyard Tasmania Roaring 40’s Pinot Noir

RACV Hobart Resort

Is there anything heartier than lamb? On a cold winter’s eve there’s nothing like biting into thick and juicy meat, grilled to perfection on the outside yet pink and juicy on the inside.

RACV Hobart Resort recommends Cressy lamb for that depth of flavour – it’s definitely worth a trip to the local butcher to source. While the lamb is clearly the star of this dish, the sweet baby carrots and creamy charred eggplant are an excellent accompaniment, while the curry leaf and toasted seeds add a unique flavor and texture.

Serve this winter classic with salty, crispy duck fat roasted potatoes and liberally season with as much chilli salt as you can handle. If the spice gets too much, a hearty 2017 Pinot Noir from Stefano Lubiana will help cut through the heat and will also bring out the flavours of the lamb.

Menu inspo

  • Main: Grilled Cressy lamb rump
  • Side: Crispy duck fat potatoes
  • Wine Pairing: Stefano Lubiana 2017 Pinot Noir

RACV Royal Pines Resort

When catering to those with dietary requirements, it can be hard to think of a rich, filling meal that doesn’t include meat. However, a vegetarian dish certainly does not mean no flavor. RACV Royal Pines Resort’s buffalo mozzarella ravioli packs a creamy, cheesy punch in every carefully wrapped parcel. Swimming in a sauce of sage-infused brown butter and littered with sweet chunks of roasted pumpkin and crunchy pine nuts, you’ll never even notice the lack of meat. Serve hot alongside a tray of fresh polenta chips – healthier than potato, with a unique texture that is simultaneously creamy and grainy. This crispy side, when infused with aromatic rosemary and Grana Padano and dipped in garlic aioli, is impossible to pass up.

Pair your meal with a sweet Pinot Grigio from Aquilani for a light, dry drop with aromas of citrus and stone fruits that balance out the rich butter of the ravioli sauce.

Menu inspo

  • Main: Buffalo mozzarella ravioli with sage and brown butter sauce 
  • Side: Polenta chips with rosemary, aioli and hand-shaved Grana Padano 
  • Wine Pairing: Aquilani Pinot Grigio

RACV Cape Schanck Resort

With sweeping ocean views and a prime position on the Mornington Peninsula, it should come as no surprise that the most popular dish at RACV Cape Schanck Resort is heavily seafood-influenced, with a few local gourmet delights. The steamed hapuka is moist and savory, with a lingering flavour that is further enhanced by the umami of the bonito dashi. The addition of the calamari, fresh from Port Phillip Bay, adds a sweet, almost nutty element to the dish, which contrasts well with the salty sea vegetables.

To complement your aquatic main, the salty-sweet baked sweet potato provides a hearty, earthy element, while the rich, full-bodied Ocean Eight Pinot Gris holds its own against the explosion of flavour on your plate. For a dinner that guests will be talking about long after the last drop has been poured, look no further.

If you’re ready to try your hand at a restaurant-quality meal for your guests, check out RACV Cape Schanck Resort Executive Chef Josh Pelham’s easy baked sweet potato recipe below.

Menu inspo

  • Main: Steamed wild hapuka with bonito dashi 
  • Side: Whole baked sweet potato, Mornington Peninsula honey, Main Ridge Dairy’s goat’s feta and toasted walnuts (recipe below)
  • Wine Pairing: Ocean Eight Pinot Gris

Baked Sweet Potato with walnuts, honey and feta

Preparation time: 10mins | Cook time: 60 minutes | Serves: 4 people

  • 1 x 600-800g sweet potato
  • 2 tbsp honey
  • 3 tbsp feta
  • 4 tbsp toasted walnuts
  • Flat-leaf parsley, dill and tarragon to garnish
  1.  Preheat oven to 180°C degrees
  2.  Wrap the sweet potato in foil and place onto a baking tray. Bake for 60 minutes or until soft and tender
  3.  Crush the walnuts with the flat side of a knife and lightly toast over a low flame. Remove from heat and combine with feta. Set aside
  4.  Once the sweet potato is cooked, remove the foil, split the potato in half lengthways and season with sea salt and fresh ground pepper
  5.  Drizzle the honey over the potato flesh and top with feta and walnuts
  6.  Garnish with a mix of fresh dill, parsley and tarragon
  7.  To serve, simply scoop the rich sweet potato flesh and be sure to get a little of everything along with it!