Got plans for Easter lunch? Why not round up your crew for an epic Easter feast? …here at HOORAY!, we like to call it ‘Feaster’.
To inspire your Feaster lunch, we’ve put together the ultimate menu to fuel your festivities.
Now, hop to it!
TO SIP: GOODNESS FRIDAY GIN PUNCH
What you’ll need
500ml Hendricks gin | 150ml freshly squeezed lemon juice | 80ml The Goodness elderflower syrup | 40ml cherry liqueur | 1-litre clear apple juice | Mixed seasonal fruits of your choice (we used strawberries, raspberries and mint) | Mint sprigs to serve
What to do
Fill half a large jar (approx four litres) with ice, add all ingredients and stir gently to marry the ingredients together. Enjoy!
And a tip
If it’s going to sit for a while, don’t add any ice – have guests fill their cups with ice before serving to avoid watering down the mix. 
TO DIP: HUMMUS
What you’ll need
400g tin chickpeas | 1 garlic clove | 3 tbsp olive oil | ¼ cup Tahini | Juice of ½ lemon | ¼ cup water | ½ tsp cumin | 1 tsp paprika | ½ tsp salt
What to do
In a food processor, pulse garlic and chickpeas to a smooth paste. Add remaining ingredients and process to desired consistency, adding more liquid if preferred. 
TO EAT: BEETROOT + SALMON GRAVLAX
WHAT YOU’LL NEED
3 x small/medium beetroots, peeled and halved | Zest and juice of 2 lemons | Zest and juice of 1 orange | 80g sea salt | ½ cup caster sugar | 80ml vodka | 800g salmon side, pin boned and skin off | 2 tbsp peppercorns | 1 bunch dill | ½ bunch each tarragon and chives
WHAT TO DO
In a food processor, process beetroot, orange and lemon zest and juice to a paste, stir in salt and sugar, pulse briefly, and then stir through vodka.
Place salmon in a glass or ceramic flat dish and cover with beetroot mix, scatter peppercorns on top then wrap in cling film tightly.
Place a smaller, flat oven tray on top and weigh down with four cans from the cupboard. Refrigerate for 48 hours minimum.
Remove salmon from the fridge, discard beetroot curing mix. Pat dry, slice thinly and garnish with herbs
And a tip
You don’t need a food processor! You can chop ingredients by hand if preferred. 
TO EAT: SPINACH + FETA FILO PIE
WHAT YOU’LL NEED
1 tbsp olive oil | 1 leek, chopped | 6 shallots, finely chopped | 3 garlic cloves, chopped | 3 packets 270g frozen spinach | ¼ bunch each of dill and parsley, chopped | 2 tsp nutmeg | 1 tsp dried oregano | 300g Greek feta | 200g ricotta | ½ cup shredded Parmesan | 4 eggs, beaten | ½ cup roasted pine nuts | 1 packet of filo pastry | Juice and zest of | ½ lemon | Olive oil, extra for brushing
WHAT TO DO
Preheat oven to 180°C. In a deep frying pan, add olive oil and fry leek, shallots and garlic over a medium-high heat until softened. Add spinach and cook until thawed, then stir in the herbs and season with salt and pepper. Set aside.
In a large mixing bowl, crumble feta and stir through ricotta and Parmesan, then stir through the eggs and pine nuts. Strain spinach mix to remove any excess liquid, then add to feta mix.
Grease a medium-sized baking dish, and carefully unroll the filo pastry. Cover with some damp sheets of kitchen paper to stop it drying out. Take a sheet of pastry and brush liberally with oil. Drape oil-side down into baking dish so that some of the pastry hangs over the side. Brush oil on another piece of pastry and place in the baking dish, just a bit further along.
Keep placing the pastry pieces in the tin until you have roughly three layers, then spoon over the filling. Pull the sides into the middle, scrunch up and make sure the filling is covered. Brush with a little more oil, then place into oven for 30 minutes or until mixture has become firm and top has turned golden brown.
Remove from oven and let cool slightly before serving.
SOMETHING SWEET: EASTER EGG EXPLOSION
WHAT YOU’LL NEED
600g dark chocolate melts | ½ cup honeycomb, roughly chopped | ½ cup pistachios, roughly chopped | ¼ cup dried cranberries | ½ cup fresh raspberries | Easter eggs | Edible flowers
WHAT TO DO
Line an oven tray or baking dish of your choice with baking paper, making sure it drapes over the sides so you can pull it out later.
In a medium saucepan, gently melt the chocolate, stirring until smooth. Remove from heat and stir in the honeycomb.
Pour chocolate into prepared tray and spread evenly to the edges. Scatter pistachios, dried cranberries and Easter eggs randomly across the surface. Once all toppings have been added, place the tray in the fridge to set.
Once set, remove from baking paper and serve topped with scattered fresh raspberries and edible flowers.
AND A TIP
For extra fun, use a hammer to smash the slab apart into pieces!
…AND THEN: EASTER EGG SHOOTERS
WHAT YOU’LL NEED
Chocolate Easter eggs | Your favourite alcohol shooter!
WHAT TO Do
Chill the chocolate eggs in the fridge, fill them with your fave shooter and enjoy quickly!
Credits
Photography by Hannah Blackmore | Florals, Location, Styling + Food Styling by Olivia Blackmore | Recipes by Sarah Jane Hallett | Lighting by Acquired Style | Models: Ania, Blair, Jonny, Rosie, Jerome, Helen + Stev
