There’s a particular magic to a golden Aussie arvo when the heat of the day starts to settle and mates start drifting into the backyard. It’s that effortless vibe we all chase where the hosting feels relaxed, but the setup looks incredible.
The challenge with outdoor entertaining, however, is balancing style with practicality. You want stoneware that looks sophisticated, but you’re terrified of taking the “good china” past the back door pavers.
Corelle® Laila 18 Piece Dinner Set
When we unboxed this set, the vibe was immediate. It’s uplifting and sleek. The coupe shape (that gentle, modern curve instead of a sharp rim) feels contemporary, but it’s those measured, classic blue bands encircling the crisp white glass that steal the show. They remind us of the ocean on a clear day, clean, calm, and effortlessly stylish.
And because it’s Corelle®, it’s legendary for being chip-resistant and durable. You can stack these plates high and carry them outside without a worry.
To break in the new set, we wanted a menu that matched that “timeless simplicity.” We needed food that was vibrant, fresh, and used those stunning blue rims as a picture frame.
Here is our menu for the ultimate backyard picnic, plated on the Corelle® Laila.
Sapphire Coast Prawn & Mango Salad
We needed a dish that felt like summer on a plate. This salad uses iconic ingredients, sweet Tiger prawns and luscious mango and a blueberry balsamic glaze to visually connect the food to the blue bands of the Laila dinner plate.
The coupe shape of the Laila dinner plate is brilliant here; it cradles the dressing in the centre, stopping it from running off the edge, keeping that clean white rim pristine.
Serves: 4 mates | Prep: 20 mins | Cook: 5 mins
The Ingredients
For the Glaze: ½ cup balsamic vinegar, ½ cup blueberries (mashed slightly), 1 tbsp honey.
For the Salad: 500g cooked Tiger prawns (tails on), 2 mangoes cubed, 150g rocket/spinach mix, ½ red onion thinly sliced, 1 avocado sliced, ½ cup fresh blueberries, ⅓ cup toasted macadamias.
The Plating Story
The Prep: First, get that glaze sorting itself out. Simmer the vinegar, mashed blueberries, and honey in a small saucepan for about 8 minutes until it’s thick and syrupy. Let it cool, it will darken into a deep, moody purple-blue.
The Build: Toss your greens with the onion. Place a generous mound in the centre of the coupe plate, building some height. Tuck the mango and avocado around the base of the greens.
The Hero: Drape those beautiful orange prawns over the greens. The colour contrast against the white plate is instantly appetizing.
The Frame: Scatter fresh blueberries and macadamias over the top. Notice how the blueberries seem to “speak” to the blue rim of the plate.
The Finish: With a confident hand, drizzle the cooled blueberry glaze over the salad. Keep the drizzle inside the blue bands to maintain that sleek, framed look.
No-Bake Lemon & Blueberry Cloud Tarts
The Corelle® Laila Side Plates are perfect for desserts. They share that same coupe curve and blue banding, just in a smaller format. For these, we wanted something that provided a stark, bright contrast to the blue rim.
A vibrant yellow lemon tart is the perfect complementary colour choice, looking sleek and modern against the Laila pattern.
Makes: 4 individual tarts | Prep: 20 mins + chilling time
The Ingredients
The Base: 150g butternut snap biscuits (or similar sweet oat biscuit), 70g melted butter.
The Filling: 250g cream cheese (softened), ½ cup good quality store-bought lemon curd (plus extra for topping), 2 tbsp icing sugar, 1 tsp vanilla bean paste.
The Garnish: Fresh blueberries, tiny mint leaves, lemon zest.
The Plating Story
The Crunch: Blitz the biscuits into fine crumbs and mix with the melted butter. Press this mixture firmly into the bases of 4 loose-bottomed mini tart tins (approx 10cm). Chill in the fridge for 20 mins to set.
The Cloud: Beat the cream cheese, icing sugar, and vanilla until smooth. Gently fold in the lemon curd until just marbled. Spoon this mixture over the chilled biscuit bases and smooth the tops. Chill for at least 2 hours until firm.
Plating Up: Carefully remove the tarts from their tins. Place one tart centrally on a Corelle® Laila Side Plate.
The Contrast: The bright yellow tart against the crisp white glass is striking. To finish, add a tiny dollop of extra lemon curd on top, nestle three fresh blueberries into it (again, echoing that blue plate rim), and grate over a whisper of fresh lemon zest.
The Corelle® Laila set proved that you don’t have to sacrifice style for durability. The food looked restaurant-quality because of the framing effect of the plates, and the clean-up was a breeze. It’s the perfect investment for elevated Aussie backyard entertaining.