Make these DIY drive-in movie snacks at home

Sneaking a bag of fast food into a crowded movie theatre may invite dirty looks and tut-tuts from fellow patrons, but filling up on American-style junk food while watching the latest blockbuster is encouraged – nay, celebrated – at the drive-in.

These are easy to make at home to take to your next movie sesh, and, while we can’t promise they’re much healthier than the originals, they are delish.

You’ll need:

Boiled, steamed… boring. We like our dogs grilled. Pop them on the barbie, under the grill or in a pan and cook for 6 minutes, turning occasionally.

For the slaw:

Throw your cabbage, carrot and coriander into a big bowl and mix. Squirt in a big, juicy dollop of dressing (but don’t drown the ingredients) and toss using tongs until the sauce is evenly distributed.

Pop the slaw into a sliced hot-dog bun, drop in a few pickle slices, place your hot-dog in the centre and go to TOWN with the mustard. Now wrap ’em up, stick ’em in the fridge and leave them there until you’re ready to pack your Esky and scoot. These hot-dogs are delicious warm but just as tasty cold – just make sure to follow recommended food safety guidelines.

You’ll need:

Melt butter over low heat, and then add your garlic and cook until fragrant. But don’t burn the garlic! Pop your popcorn in the microwave or a separate pan, and pour the garlic butter mixture over. Toss, and then sprinkle chopped parsley through and toss again. Season with a little freshly ground sea salt, if you like. You’ll like.

You’ll need:

Add berries, cucumber slices and mint leaves into a jug. Pour in half your soda and half your juice, and stir. You can dilute it for a more subtle flavour – we used 1 part juice to 3 parts soda to allow the fresh fruit flavours to pop. Add ice before decanting into a sealable bottle.

You’ll need:

Roughly chop avocado flesh and dump into a bowl. Mash with a fork to remove big lumps until you achieve a somewhat smooth consistency. Not too smooth, though – a few little lumps give a pleasant texture. Add chilli, onion, coriander and lime juice, and stir through. Season with salt and pepper to taste. Taste it. If you like your guac hot and this isn’t blowing your socks off, add a big splash of Tabasco sauce.

You’ll need:

Put copha and chocolate into a glass bowl and sit the bowl atop a pot of water simmering over low heat. Stir continuously until it’s all melted, and then remove your bowl from its hot cradle. Set aside for about 5–10 minutes – just long enough that the mixture cools down and thickens a little, but not so long that it begins to congeal. Scoop your ice-cream into waffle cones. Once you’ve achieved your desired shape, dip the ice-cream into your choc–copha mixture to coat, or use a spoon to drizzle over the top (this is way easier). You’ll have a few seconds to sprinkle on your toppings before the choc begins to set. Lay your masterpieces on a tray and pop them back in the freezer until you’re ready to wrap them for transportation.

Hot tip: Run your ice-cream scoop under hot water for a few seconds before using. It’ll slice through ice-cream like a hot knife through butter.

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