When the season of events is in full-swing and it’s your turn to play host, the primary item on the menu is quick convenience. We’re talking about impressive platters and showstopping centrepieces that taste as wonderful as they look–and take far less effort. Here’s how a few stops at Chatswood Chase’s fresh food retailers can fill your festive table and free up your day.

Antipasti as guests arrive

The secret to hosting begins and ends with making sure something delicious is never more than an arm’s-length away from your guests. And thanks to Quattro Formaggi Deli’s selection of platters and charcuterie boards, you can make a delicious first impression the moment they arrive. Smoky and delicately spiced cured meats, sharp cheese and antipasti greatest hits–including olives, artichokes and sundried tomatoes–set the scene with no effort.

Oysters to impress

It’s not summer in Sydney without a mountain of freshly shucked oysters resting on ice. Served with a flavourful dipping sauce, Astakos’ oyster platters bring a dozen salty, briny oysters direct to your table. Simply make the choice of Sydney Rock or Pacific.

Vic's** perfect Porchetta**

SERVES: 6

ACTIVE PREP TIME: 30 MINS (PLUS OVERNIGHT DRYING)

COOK TIME: 1 HOUR 40MINUTES (PLUS RESTING)

You’ll need to allow a day in advance to dry out the pork skin, which will help achieve crisp crackling. The fat from the roast that drips into the pan is liquid gold: use it to roast potatoes to serve alongside the porchetta or to use for later cooking. Store in an airtight container in the refrigerator.

INGREDIENTS

• 1kg piece of boneless pork belly, skin on
• 1 tablespoon fennel seeds
• 1 pinch of chilli flakes
• 8 garlic cloves, finely chopped
• 1 small handful of sage leaves, coarsely chopped
• 2–3 thyme sprigs, leaves picked
• 1 tablespoon olive oil, plus extra for drizzling
• Finely grated zest of 1 lemon, plus lemon wedge to serve

Wild rocket salad:

• 3 large handfuls of wild rocket
• 3 peaches, stones removed, sliced into wedges (optional)
• 1 large handful each of flat-leaf parsley and mint
• Extra virgin olive oil, to taste
• Red wine vinegar, to taste
• Serving suggestion: aïoli

METHOD

1. Score the pork skin at 5mm intervals using a very sharp knife: just down to where the skin meets the fat. Turn the pork over and lightly score the flesh with a sharp knife (you only need to make shallow incisions).
2. Dry-roast the fennel seeds and chilli flakes in a small frying pan over medium–high heat, shaking the pan occasionally for 30 seconds to 1 minute until fragrant. Transfer to a bowl to cool, then coarsely crush. Stir in the garlic, herbs, olive oil, lemon zest and 2 teaspoons of the sea salt and mix to a paste. Rub the paste into the flesh of the pork.
3. Place the pork, skin-side up, on a tray. Rub the remaining sea salt into the skin, making sure you get right into the incisions. Refrigerate overnight, skin-side up and uncovered, to dry out.
4. Preheat the oven to 220°C. Lay the pork belly, skin-side down, on a clean worksurface. Roll into a cylinder and tie at 2–3cm intervals with kitchen string. Set aside for 1 hour to come to room temperature.
5. Transfer the pork to a wire rack in a roasting tin, drizzle with olive oil and roast for 30–40minutes until the skin begins to crisp and crackling forms. Reduce the oven to 160°C and open the door to let the heat out. Continue to roast the pork for 45minutes to 1 hour until cooked to medium.
6. Cover the pork loosely with foil and set aside to rest for 30 minutes, then remove the string and slice thinly.
7. While the pork rests, toss the rocket, peach slices and herbs in a bowl. Dress with olive oil and vinegar to taste and season with salt and pepper. Serve with sliced pork and lemon wedges.

After dinner delights

One scoop of Venchi gelato is enough to transport you to an Italian summer. Made fresh daily at the store using the same traditional methods the company’s adhered to since 1878, the gelato artisans scoop and serve warm-weather flavours including strawberry, mango, lychee and coconut. Pick your favourite flavours at the store and all you need to do is bring out the take-home pack and enough bowls and spoons to go around. It’s a hands-free, high-impact dessert. Stick to the Italian custom and slice fluffy wedges of panettone, infused with fruits and nuts, alongside coffee before saying arrivederci to your guests.