Hosting a New Year's Eve party? Here’s six simple BBQ recipes so you can party your way into the new year!

The key for a stress-free party is to prepare ahead.  With some organisation and a little preparation, you will be able to relax and enjoy your New Years Eve with your guests. 

Here’s a collection of our best party menu items, all designed for your barbecue! We have included some extra tips below on preparing these dishes ahead of time, any last minute preparation and have even included some suggestions to make the dishes your own. 

Garlic Bread Cob Loaf

Prepare ahead (up to 24 hours in advance):

• Prepare the cob loaf by cutting the top off. Tear the inside bread and lid into pieces. Keep in an air-tight container or zip lock bag.
• Prepare the garlic butter and refrigerate.
• Prepare the cheese mixture and refrigerate.
• Bake for 20 minutes, garnish with parsley and serve.

Last Minute Preparation:

• Assemble the cob loaf.

Mix it Up: Why not add some bacon? Or go that bit extra and overload it with layers of leftover Bolognese mince. 

Grilled Prawn and Guacamole Bites

Prepare ahead (up to 12 hours in advance):

• Prepare Cajun seasoning.
• Thread prawns onto skewers and refrigerate (if using wooden skewers, soak the skewers in water for 30 minutes prior to threading the prawns on).
• Prepare the Lime Guacamole and refrigerate.
• (Optional) prepare coriander leaf garnish.

Last Minute Preparation:

• Lightly coat prawn skewers with oil and Cajun spice mix.
• Grill prawn skewers for 4 minutes.
• Assemble corn chips with guacamole, a grilled prawn and garnish with coriander.

Mix it Up: For a more substantial option, serve the prawns and guacamole with warm tortillas, grilled onion and a Mexican salsa. 

Nam Jim Chicken Wings

Prepare ahead (Up to 4 hours in advance):

•  Make the Nam Jim marinade/sauce.
• (Optional) prepare the chicken wings into lollipops, if not, cut chicken wings into wingettes and drumettes.
• Marinade chicken in half of the Nam Jim.

Last Minute Preparation:

• Roast the chicken for 20 minutes, serve and garnish.

Mix it Up: The Nam Jim mixture is amazing with pork too. For Nam Jim pork skewers, marinade cubes of pork tenderloin or loin and thread onto skewers.

Grilled Salmon and Asparagus Skewers

Prepare ahead (up to 12 hours in advance):

• Prepare the spice mix; oregano, olive oil, salt, pepper, garlic, chilli flakes and sesame seeds.
• Cut salmon into cubes, slice lemon and asparagus.
• Assemble salmon skewers with lemon and asparagus (without spice mix) (if using wooden skewers, soak the skewers in water for 30 minutes prior to threading the prawns on).

Last Minute Preparation:

• Brush the salmon with the spice mix.
• Grill for 8 minutes and serve.

Mix it Up: Create your own vegetable combination on the skewers, add cherry tomatoes, zucchini, red onion or even pre-boiled baby potatoes.

Polenta Chips with Smoky tomato relish

Prepare ahead (up to 48 hours in advance):

• Make polenta slice (steps 1 to 3), refrigerate to set.
• Make smoky tomato relish and refrigerate.
• Slice set polenta into chips and refrigerate.
• Grill polenta chips for 8 minutes and serve with the relish.

Last Minute Preparation:

• Bring smoky tomato relish to room temperature.

Mix it Up: Instead of rosemary, use 2 teaspoons of smoked paprika and serve with a garlic aioli. 

Weber’s Pavlova

Prepare ahead (up to 24 hours in advance):

• Prepare and bake pavlova. Once cooled, store in an air-tight container.
• Whip cream and refrigerate
• Prepare and chop topping ingredients. Refrigerate as needed.
• Top with whipped cream and toppings.

Last Minute Preparation:

• Place pavlova onto serving plate

Mix it Up: Choose a traditional topping of fresh fruit and passionfruit syrup, or mix it up with whipped crème fraiche with thickened cream and top with lemon curd for a lemon cheesecake inspired pavlova.