20 Oct, 2026
How about a long lunch this long weekend?
We love hosting at home and the long weekend offers an extra day to have friends or family over for an extended lunch or a delicious dinner. We've pulled together a few favourite recipes our team have been trying recently for you to enjoy. From a cocktail to start with to sides and an easy dessert, discover recipe suggestions for Labour weekend entertaining.
Cucumber + Elderflower Collins
Ingredients
45ml gin
20ml elderflower cordial
20ml lemon juice
4 slices of cucumber
Fresh mint leaves or sprigs
Soda water
Ice
Method
Line a glass with a long cucumber ribbon, pressed against the sides. Fill the glass with ice. Pour in the gin, elderflower cordial, fresh slices of cucumber and lemon juice. Top with soda water and stir gently then add a mint sprig for garnish.
Flatbread for dipping
Ingredients
2 cups of self-raising flour
3/4 cup milk, water or plain yoghurt
1.5 tbsp olive oil
¼ teaspoon salt
Method
Place flour, milk, oil and salt in a bowl and mix to combine. Knead on a lightly floured surface for 5 minutes or until dough is smooth. Divide into 4-6 portions and leave to rest on the bench for 10-15 minutes or so. Heat a large, heavy-bottomed skillet or fry pan on medium heat. Roll each piece of dough out into a roughly 25cm circle, lightly brush with a little oil. Place in a hot pan and cook for about 2 minutes each side or until puffed and golden.
Greek Salad
Ingredients
4 x beefsteak tomatoes
6 x vine tomatoes plus a handful of mixed cherry tomatoes
a handful of kalamata olives
1 x red onion
1 x cucumber
1 x red pepper and 1 x yellow or green pepper
1 x 200 gram block of goat feta
olive oil, salt and pepper to season and a handful of fresh mint and dill to garnish
Method
In a large flat bowl, create layers of sliced tomatoes, varying size and colour. Add thinly sliced red onion, cucumber and peppers. De-pip the olives by gently pushing down on the olive until it splits and removing the stone. Scatter the olives across the salad. Crumble the feta across the salad. Finely chop the dill and mint to garnish. Dress with a drizzle of olive oil. Add salt and pepper to taste.
Strawberry Crumble
Ingredients
¾ cup rolled oats
¾ cup white flour
¾ cup brown sugar
½ tsp baking powder
¾ tsp cinnamon
Pinch of salt
90g of melted butter
1kg strawberries
2 ½ tbsp corn flour
½ cup white sugar
2 tbsp of water
1 tsp vanilla extract
Method
Preheat oven to 180 Celsius. For the crumble, place the rolled oats, white flour, brown sugar baking powder, cinnamon and salt in a bowl. Mix to combine. Add butter and mix again.
Cut larger strawberries in half and leave smaller ones whole. Place strawberries in a bowl. Dust with the cornflour and toss well to coat evenly. Add white sugar, water and vanilla to strawberries and mix well. Pour strawberries into a baking pan. Layer the crumble mixture evenly over the strawberries.
Bake for 30 to 40 minutes until the crumble is deep golden and the strawberry syrup is bubbling up all around the edges. Stand for a few minutes before serving with ice cream or your choice of topping.
