Entertaining can be stressful, and entrées are the first step in what sets the tone for the entire meal. Select from our delectable list of entrées by Brisbane’s best chefs – that will impress your guests before the main course is served.
Entrées should relate to your main course and dessert in some way – whether it be the flavours, textures or ingredients. We have compiled a list of simple but exquisite entrées, with something to suit everyone.
A recipe that’s high in protein and low in kilojoules, thanks to Gary Johnson
Executive Chef of QLD’s Best Seafood Restaurant, Andrew Pont, serves up a delicious recipe for scallops.
Shortcrust pastry filled with the taste of Spain, thanks to chef Adam O’Sullivan.
A warming entrée for the winter months, from Black Hat chef Gary Farrell.
A refreshing blend for the palate, from the menu at Organic Char, by head chef Ben Williamson
A must-read recipe: a cool starter for any summer dinner party.
Low-calorie mushrooms and fresh prawns – the solution for a simple but exquisite entrée choice.
A sensational recipe from South Bank Surf Club’s Ben O’Donoghue.
Soup is not always the obvious choice for entrées, but it packs ultimate flavour – without stealing your guests’ appetite before the main.
An intricate indulgence by chef Scott Gaskin from Shuck Restaurant & Bar.
Australian’s love avocado in savoury dishes, and it’s a nutritious addition to this noodle dish.
A light starter with flavours such as ginger, coriander and lime – thanks to Gary Johnson.