Fabbrica’s own Scott McComas-Williams talks us through a multi-course Italian feast. Bursting with bright, summery flavours and fresh produce, these dishes are sure to impress any guest

Take it away, Scott.

Snacks

You’d only have to visit one of my venues to know that I love a starting snack of anchovies on a vessel, it’s the perfect opening to a lovely meal (with absolutely minimal prep time required).

Don’t skimp on the quality; buy great Cantabrian anchovies. Drain the tin onto a plate and serve alongside some sliced, crusty sourdough and a healthy smear of cultured butter. Allow your guests to make their own little tapas.

Crudo

Fish crudo is also a great way to keep things going. It’s light, fresh, tasty and healthy. Plus, I want to keep the stove and oven requirements to an absolute minimum during the high of the Sydney summer.

Ask your fishmonger what is great (kingfish and tuna are always top options, but I do love snapper or even scallop) and if you don’t back yourself on your knife skills ask them to slice it too.

Lay slices on a plate and dress with olive oil, lemon juice and sea salt and finish with any (or all) of the following: capers, sliced raw red onion, finely chopped chives.

Pasta

Unless I’ve got the energy to get the grill fired up to cook some meat and fish (I don’t like turning the oven on in the summer), I’m going to be serving pasta.

In summer, I want to eat (and serve) something with seafood. Think spaghetti or linguine with crab and zucchini or conchiglie with fresh tomato and prawns or mafaldine and thinly sliced calamari.

Sides

Never forget the sides – I always have at least three on the table, but set your own bar wherever you feel comfortable.

Serve room temperature dishes so you can get them sorted before your guests arrive. Blanched beans tossed in mustard vinaigrette with some toasted almonds. Fresh summer tomatoes with nothing more than some good olive oil, sea salt and a bright and fresh vinegar (think moscatel, cava, chardonnay), maybe a slick of whipped ricotta underneath. A fresh, crunchy leaf salad. Cooked chickpeas or lentils dressed in a vinaigrette with a more-than-necessary amount of fresh chopped herbs and diced shallot.

Dessert

Gelato and sorbetti are a great and easy way to finish a summer meal, and there are a plethora of good artisanal options to buy from in Sydney. But, if you’re feeling up to it, make a batch of vanilla panna cotta ahead of time and serve it fresh summer fruit (cherries, peaches, strawberries and the likes). It’s my favourite dessert.

Feeling inspired? You’ll find everything you need – and more – for your next dinner party at Chatswood Chase.