We are happy to supply cheese platters; the cheeses of your choice or we will assist you with suggestions.
Many of our cheeses are purchased direct from the cheese maker, if Australian.
COLD CANAPES & FINGER FOOD
Bocconcini with prosciutto, pesto or basil leaves on light sour bread.
Rare Roast Beef. Thinly sliced rare roast beef served with either bernaise or horseradish sauce. Served on slices of Maggie’s home made bread.
Blinis. Small buckwheat pancakes with smoked salmon, sour cream. Topped with salmon roe. (Pictured)
Crostini. Topping of fresh mozzarella cheese, sliced tomato and roasted sesame oil.
Tartlets. Caramelised onion, or leeks, goats cheese and roasted tomato.
Duck. Slow roasted and served with remoulade sauce.
Thai Chicken Puddings. Small muffin shapes, with minced chicken, lemon grass, Kaffir lime leaves, coconut milk, curry paste and fish sauce. Oven baked and served warm.
Tuscan Chicken. Chicken thigh fillets, lightly spread with tapenade, wrapped in a slice of prosciutto. Oven baked. Served warm.
Chicken Satays. Served with Maggie’s homemade peanut/curry sauce.
Vietnamese Rolls. Rice paper rolls filled with minced chicken and Chinese dried mushrooms, lightly deep-fried, and served with a fish/lime sauce.
Duck rolls. Shredded Peking duck, snow pea shoots, hoi sin sauce, wrapped in savoury super fine rice paper, served in sushi sized pieces. Cold. (Pictured)
Sandwiches. Chicken, celery, slivered almonds with lemon mayonnaise.
Ceviche A South American dish. Typically made from fresh raw fish or seafood cured in citrus juices, mainly lime or lemon. At present we are using South Australian kingfish. Presented on smashed avocado and pieces of crispy light sour bread. (Pictured)
Lightly Battered flathead. [or the best fish on the day] Sauce tartare.
Calamari rolls served with a chilli sauce.
Crab cakes. Equal quantities of fresh crab meat and snapper mousse.
Fish cakes using a white fish such as snapper.
Fresh prawns or octopus served with avocado/lime sauce.
Tiny tarts. Filling of crème fraiche, finely chopped chervil, slice of roulade of smoked salmon.
Zucchini flowers Oven baked and stuffed with mousseline of scallop and white fish. Served hot.
Crab & iceberg lettuce sandwiches.
Please remember these savouries are only samples from the list of savouries that we can provide.
Filo Pastries with a variety of fillings. Such as spinach and cheeses topped with poppy or sauteed mushrooms and ricotta cheese with parsley.
Moroccan fillo pastries. Prawns, rice vermicilli, onion, lemon, a little paprika, cumin.
Other fillings for mini or medium pastries:
Onion or tomato jam, fresh bocconcini cheese, olive slivers.
Pumpkin and fennel with feta cheese.
Caramelised leeks and goats ricotta cheese.
Caramelised onion, ham, and Gippsland Blue cheese.
Chicken, tarragon and mushroom filling.
Pumpkin and caramelised onion with Maggie’s homemade apricot chutney.
Caramelised onion, goats cheese and roasted tomato. Cold.
Caramelised onion frittata. Frittata made with grilled red capsicum, caramelised onion, mushrooms, and Parmesan cheese. Served at room temperature. (Pictured)
Eggplant rolls. Slices of grilled eggplant lightly spread with semi-dried tomato pesto, goats curd. Rolled and served cold.
Pumpkin and fennel savouries. Fennel, pumpkin, onion, chopped mint, ricotta and feta cheeses. Served as ‘cigar’ filo pastry rolls.
Pumpkin Tart. Pumpkin and homemade chutney. Served at room temperature.
Sliced roulade. Spinach, ricotta cheese, lightly sautéed leeks, slices of leg ham. Served in sushi sized pieces.
Spicy walnut paste. A delicious Turkish relish served on crisp light sour dough bread glazed with pomegranate syrup.
Zucchini fritters. Freshly grated zucchinis, feta cheese, mint, and dill. Served hot.
Frittata. Zucchini, tomato, English spinach and Persian feta.
Steamed pork dumplings served with our own chilli sauce.
Mini Pies. Beef and pea (pictured) or pork.
Samosas. Triangular bite sized pastries filled with lamb, garam masala (toasted Indian spices) served with lemon/mint chutney.
Satays. Beef, lamb, or pork. All served with Maggie’s homemade satay sauce.