If you’re having guests over for a deluxe dinner party, the best way to start your meal is with a flavour-packed canape. Forgot re-heating frozen sausage rolls and party pies; to make your dinner really special, opt for our crunchy baguette toasts topped with creamy crab or smashed avocado. Or, try our fluffy blinis topped with seafood, dip, chicken and salty goat’s cheese. For something on a stick, make our beautiful fish scrolls, prosciutto-wrapped haloumi or baby bocconcini balls.
Blinis with smoked salmon
These mini pancakes are smokin!
Fish scrolls with capsicum salsa
These delicious fish scrolls are beautiful topped with a zesty capsicum salsa – healthy, fresh and super tasty! They make the perfect finger food for dinner parties.
Prosciutto wrapped haloumi
Prosciutto and haloumi are a match made in nibble-platter heaven – or use this recipe to take this pumpkin, spinach and haloumi salad to the next level.
Rye toasts with smoked salmon and pickled vegetables
This simple recipe gives a gourmet edge to the classic toasty. With silky smoked salmon, cream cheese and crunchy rye bread you’ll breathe new life into a lunch time staple.
Smoked chicken canapes
Serve your guests this delicious canape that takes just 15 minutes to make. Just drizzle cranberry sauce over juicy chicken strips and serve on a crisp lettuce leaf.
Duck liver pate croutes with sweet and sour onions
This recipe can be prepared a day ahead. Assemble just before serving. Not suitable to freeze or microwave. Note
Smoked salmon sushi bites with pickled green onion
Perfect for passing around as finger food at a cocktail party or other celebration, these delicious little sushi bites are given added bite by their pickled green onion topper.
Prawn croutes with lime aioli
Add a touch of sophistication to your next gathering with these prawn croutes with lime aioli. They look and taste amazing. Lime aioli can be prepared in advance, and prawns can be shelled several hours ahead.
Green onion blinis with chilli crab salad
You can buy cooked crab meat at the local fish markets or supermarket. Alternatively, buy fresh crabs and cook them (blue swimmer crabs are good). To tell if crabs are meaty, look at the claws; if they are pointy and sharp it means they have a new shell and don’t have much meat. If the […]
Haloumi and asparagus bites
lemony dressing Note
Tuna niçoise tarts
Use sashimi quality tuna; the loin is the best cut for this recipe. A non-stick pan is best to use for cooking the tuna. Don’t overcook the tuna, it should be rare. Make-ahead tips 8 hours Make filling; cover, refrigerate. Note
Steak with salsa verde on mini toasts
Piquant and full of fresh flavours, salsa verde turns these mini-toasts topped with sliced steak into a fabulous cocktail party platter.
Smoked trout tarts
These smoked trout tarts with peas and dill make a great lunch. If you’d like to make finger food sized versions for a party, just quarter the filo sheets at the beginning, use a mini-muffin tin and cut the cooking time to 10-12 minutes.
Marinated baby bocconcini with prosciutto
If you’re looking for a simple, tasty and appealing platter for a party then marinated baby bocconcini with prosciutto is your friend. Salty meat wrapped around mild, sweet cheese and spiked with basil. Perfect.
Satay chicken skewers
Make your own version of the popular Asian-style satay chicken starter dish to impress your family and friends.
Canapés with three toppings
Instead of piping the cream cheese mixture onto the canapés, you can just use a teaspoon to drop small amounts on top of the mini toasts. Mini toasts are available from delis, groumet food shops and some supermarkets. Note
Spiced eggplant and haloumi tarts
For an earthier flavour, barbecue the whole eggplant. First prick the skin all over with a fork, then cook the eggplant for about 30 minutes – depending on its size and the heat of the barbecue – or until the eggplant collapses. Cool the eggplant, peel away the skin, then proceed with the recipe. Mini […]
Corn blini with avocado cream and crab
Micro cress and herbs are available from gourmet green grocers and some growers’ markets. If unavailable, use small coriander leaves or chopped chives. Note
Peppered beef and blue cheese canapés
Use a soft creamy blue cheese for the blue cheese mousse. The mousse can be made a day ahead and kept, covered, in the fridge. It’s best to cook the beef as close to serving time as possible. Note
Roast pumpkin and fetta bruschetta
Bread can be toasted 2 hours ahead; store in an airtight container. Pumpkin can be cooked 1 hour ahead. Note
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