Which dish is the biggest Kiwi crowd-pleaser at any potluck?

Got an end-of-year event and don't know what to bring? Alice Taylor has you covered with three dishes that don't take all day or break the bank – and she reveals which "plate" you're gauranteed to bring home empty.

You know how people fret about what to wear to a wedding, what’s too formal, what’s too casual, or agonise over what to buy for that friend who “doesn’t want anything”? That’s exactly how I feel about a potluck.

As Christmas creeps closer, so do the invites: BBQs, end-of-year work dos, family gatherings, and all those “bring a plate” events in between. And while potlucks should be simple, they somehow manage to send even the most organised among us into a mild panic.

If you’re like me and tend to overthink your contribution every time, here are my go-to ideas. They are affordable, quick to prepare, and guaranteed to please. Each sits neatly between a packet of chips and a three-day trifle.

Bread and dip is a classic for a reason. It's comforting, shareable, and always one of the first things to disappear from the table.

Instead of the usual supermarket tub, try a quick homemade tzatziki: mix yogurt, grated cucumber, lemon zest and juice and salt together. In only a few minutes you have a dip that feels really special.

If you have mint in the garden or the fridge, add some of that finely chopped, but it's not essential.

If you wanted to take it a step further, you could also whip up an easy flatbread.

Here's how: Combine two parts flour with one part yoghurt and a pinch of salt. Roll small rounds and fry in a little oil for a minute or two on each side. Keep them soft by wrapping in a clean tea towel until you are at the potluck.

My golden rule for a potluck main is that it should taste great at room temperature. You don’t want to be waiting for oven space or fighting for a microwave while everyone else has already started eating.

This tuna pasta salad is light, fresh, and easy to stretch for a crowd. It’s also a great way to use up what’s in season and keep costs down. (This is a recipe from my new ecookbook, see foot of story for details).

INGREDIENTS

300 g pasta

2 small cans tuna, drained (I like the ones in olive oil, but water works too)

1 large eggplant (optional), diced

2 tomatoes (optional), diced

1 garlic clove, minced

Zest and juice of 1 small lemon

Olive oil

Salt and black pepper

Chilli flakes (optional)

Seasonal swaps to keep it budget-friendly:

Spring: asparagus, peas, spring onion

Summer: zucchini, capsicum, corn

Autumn: roasted pumpkin, beetroot, silverbeet

Winter: kale, broccoli, cabbage

METHOD

Cook the pasta in salted boiling water until al dente (8–10 minutes). Drain and set aside.

Heat olive oil in a pan. Add eggplant (if using) and cook for 8–10 minutes until soft and golden. Season with salt and pepper.

In a large bowl, mix tuna, garlic, chilli flakes, tomato (if using), lemon zest and juice.

Add the drained pasta and cooked vegetables. Drizzle with olive oil, season, and toss everything together.

Serve warm or chilled. It’s flexible, affordable, and perfect for summer gatherings.

Potluck desserts can be tricky. Anything that needs last-minute decorating, serving warm, or staying frozen can quickly turn stressful. A tidy, make-ahead option is always the way to go.

Enter the lamington. A nostalgic Kiwi favourite that travels well and never fails to disappear first.

FOR THE ICING

3⅓ cups icing sugar

½ cup cocoa powder

About ¾ cup boiling water (add gradually until smooth)

If the icing thickens while you work, loosen it with a little more hot water.

METHOD

Start with a cooled sponge cake (homemade or store-bought).

Cut into squares.

Dip each square into the chocolate icing until fully coated.

Roll each piece in desiccated coconut. You’ll need at least 2 cups, possibly more.

Set them on a wire rack to firm up before boxing them for travel.

They are easy to make ahead, don’t need refrigeration, and look lovingly homemade even if you bought the sponge and assembled them in a hurry.

Life is too short to feel pressure about the potluck. Bring something you enjoy making, or at least something you don’t dread. If that happens to be a bag of chips, that’s perfectly fine too.

Potlucks are about connection, not competition. And if in doubt, bring lamingtons. Always lamingtons.

Chef Alice Taylor posts cooking videos as @alicetayloreats on Instagram, Facebook, YouTube and TikTok. Her Ebook Alice Taylor Eats: Cheap and Realistic Recipes ($12) is available on alicetayloreats.com.