Entertaining season is here, and with it will come visits from neighbours, kids and grandkids. What we all need are some showstopper recipes that’ll feed and delight our favourite crowds. Plus a few pro tips on ingredient swaps, preparation, and keeping things fresh, local and budget-friendly.

Culinary star Ashley Alexander of Gather & Feast is here to help. Known for her passion for good food and gathering loved ones around the table, Alexander can stop the silly season becoming the stressy season.

What are her top entertaining tips? “Natural, fresh, relaxed, fun, deliberate,” she says. These qualities shine in her two go-to holiday recipes: peach, tomato and feta galette and fresh raspberry and ice-cream pavlova. With something savoury and something sweet, you can press send on the invites because now the menu is covered.

It starts with the pastry, of course. A pastry that is at once buttery while managing to be delicate is an art unto itself. Alexander’s galette nails it with ease.

“This perfectly flaky pastry is just so good,” she says. Follow the steps, and success is guaranteed. Folding ensures a flaky result and parmigiano reggiano makes the pastry extra rich and savoury.

“This galette strikes the perfect balance of salty and crunchy, with a bit of sweetness from the peaches. The black sesame and fennel seeds not only add wonderful flavour but also make the pastry look beautiful.” After all, we do eat with our eyes too.

A galette’s adaptability and flexible serving time make it all the more delectable when there are a million other things to do at this time of year. “You can substitute peaches with nectarines. Fresh herbs like basil or thyme also complement the sweetness of the peaches and tomatoes. It’s fantastic warm from the oven but equally perfect at room temperature, making it ideal for low-fuss entertaining.”

Alexander suggests making the pastry the day before for even less fuss.

An impressive dessert that won’t have you running all over town for ingredients is equally convenient. The great Aussie pavlova has become a holiday classic – an IGA one-stop-shop kind of classic.

“Pavlova is a non-negotiable for my family during the festive season – everyone requests it,” Alexander says.

“I love the addition of vanilla ice-cream to this version for an extra twist. It’s fresh, fruity and everything I want in a summer dessert that’s perfect for sharing.”

The beauty of these recipes comes from the fresh seasonal ingredients, so shop where good quality is assured, such as your local IGA. “Buying in season is essential – it’s when fruits and vegetables have the best flavour and are most affordable,” Alexander says. “Shop where you trust the quality and freshness of the produce.”

Armed with these recipes, the rest of the season will take care of itself.

Peach, tomato and feta galette with fennel seeds and sesame

Prep 45 min
Cook 35 min
Serves 6-8

Ingredients

Pastry

185g (1 1/2 cups) plain all-purpose flour
1/2 tsp sea salt
25g (1/4 cup) freshly finely grated parmigiano reggiano
150g cold salted butter, one piece, ready to coarsely grate into the flour
1 tsp vinegar (apple cider or white)
60g (4 tbsp) cold water

Filling

2 yellow peaches, pitted and sliced into 10 wedges each
2 heirloom or large flat tomatoes, sliced into 1/2cm rounds, drained on paper towel and lightly salted
200g feta cheese block, thinly sliced into 1/2cm sheets
1 tbsp whole fennel seeds
1 tbsp sesame seeds, white or black
Extra virgin olive oil, for drizzling
Pinch of aleppo pepper or dried chilli flakes, to taste (optional)
Sea salt flakes, to taste
Freshly cracked black pepper, to taste

Egg wash

1 egg
1 tbsp cold water

Method

In a large bowl, combine the flour, salt and parmigiano reggiano. Grate the cold butter directly into the flour mixture. Toss gently. Add the vinegar and water, creating a shaggy dough. Turn the dough out and press into a square shape.

Fold the dough in half, then rotate and fold it again, repeating this process about eight times. Wrap in clingwrap, and chill for at least three hours.

Preheat the oven to 200C. Mix egg wash and set aside.

Remove the chilled pastry from the fridge. Keep it as cold as possible while working with it.

On a large sheet of baking paper, lightly sprinkle flour, and roll the pastry into a rough 30cm circle. Brush the centre with half the egg wash, then arrange the tomato slices, peach wedges and feta, leaving a 7.5cm border around the edges. Drizzle with olive oil and sprinkle with aleppo pepper, or chilli flakes to taste.

Fold the edges of the pastry over the filling and brush with egg wash. Sprinkle fennel seeds, sesame seeds and salt on the crust.

Bake for 35 minutes, let cool for 30 minutes before slicing, and serve warm or at room temperature.

Summer pavlova with ice-cream, fresh raspberries and passionfruit

Prep 30 min
Cook 1 hr 30 min
Serves 10

Ingredients

Pavlova

150ml fresh, room temperature egg whites (4-5 large eggs)
275g caster sugar (1 1/4 cups)
1 tsp lemon juice or apple cider vinegar

Raspberry sauce

250g frozen raspberries, thawed
2 tbsp caster sugar
1 tsp vanilla bean paste

Vanilla sour cream

300g sour cream or creme fraiche
1 tbsp caster sugar
1 tsp vanilla bean paste

Toppings

1 litre slightly softened vanilla ice-cream
4 fresh passionfruit
250g fresh raspberries (2 punnets)

Method

Preheat the oven to 160C.

In a large clean bowl, whip the egg whites using a stand mixer on medium speed, or hand

beaters, until soft peaks form (about 2-3 minutes). Gradually add one tablespoon of sugar at a time, waiting 20-30 seconds between each addition.

Once all the sugar is incorporated, continue whipping on medium speed for six minutes.

Add the lemon juice (or vinegar) and whip for an additional 3-4 minutes. The mixture should be thick and glossy.

Line a large baking tray with baking paper. Scoop the meringue into a large mound in the centre of the tray. Shape the meringue into a round about 25cm in diameter, creating a slight dip in the centre to hold the toppings later. Use a spatula to create upward sweeping motions around the sides for a decorative effect.

Reduce the oven to 110C, bake for 1.5 hours, then turn the oven off and leave the meringue inside to cool completely. Preferably overnight, or for at least five hours. Store in the oven or transfer to an airtight container until you’re ready to assemble.

For the raspberry sauce, blend raspberries, sugar and vanilla bean paste in a blender or with a stab mixer. Alternatively, mash them with a fork in a small bowl. Set aside.

For the vanilla sour cream, use a medium sized-bowl and whisk together the sour cream, sugar, and vanilla bean paste by hand until soft, firm peaks form. Avoid using electric beaters as they may over-whip the mixture. Place in the fridge until needed.

To assemble, place the cooled pavlova on a serving plate and spoon three quarters of the raspberry sauce into the dip of the pavlova, spreading it evenly.

Scoop the ice cream into the dip, drizzle with half the passionfruit pulp and sprinkle with a few fresh raspberries.

Dollop the vanilla sour cream over the ice-cream, followed by the remaining passionfruit pulp, fresh raspberries and raspberry sauce.

Serve immediately.

Shop for fresh, seasonal ingredients at your local IGA.

IGA is the Australian launch partner for the Guardian’s cooking and recipe app, Feast. Download Feast on the App store for Apple iOS or Google Play for Android to follow each of these recipes step by step.