We are happy to supply cheese platters; the cheeses of your choice or we will assist you with suggestions. Many of our Australian cheeses are purchased direct from the maker.
Cold canapés & finger food
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.
Small buckwheat pancakes with smoked salmon, sour cream. Topped with salmon roe. (Pictured)
Topping of fresh mozzarella cheese, sliced tomato and roasted sesame oil.
Caramelised onion, or leeks, goats cheese and roasted tomato.
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.
Chicken thigh fillets, lightly spread with tapenade, wrapped in a slice of prosciutto. Oven baked. Served warm.
Served with Maggie’s homemade peanut/curry sauce.
Rice paper rolls filled with minced chicken and Chinese dried mushrooms, lightly deep-fried, and served with a fish/lime sauce.
Chicken, celery, slivered almonds with lemon mayonnaise.
Shredded Peking duck, snow pea shoots, hoi sin sauce, wrapped in savoury super fine rice paper, served in sushi sized pieces. Cold. (pictured)
Fish & seafood
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.
Served with a chilli sauce.
Equal quantities of fresh crab meat and snapper mousse.
Using a white fish such as snapper.
Fresh prawns or octopus
Served with avocado/lime sauce.
Filling of crème fraiche, finely chopped chervil, slice of roulade of smoked salmon.
Oven baked and stuffed with mousseline of scallop and white fish. Served hot.
Crab & iceberg lettuce sandwiches
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 filo 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)
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 and homemade chutney. Served at room temperature.
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.
Freshly grated zucchinis, feta cheese, mint, and dill. Served hot.
Zucchini, tomato, English spinach and Persian feta.
Steamed pork dumplings
Served with our own chilli sauce.
Beef and pea (pictured) or pork.
Triangular bite sized pastries filled with lamb, garam masala (toasted Indian spices) served with lemon/mint chutney.
Beef, lamb, or pork. All served with Maggie’s homemade satay sauce.