Cocktail food

Tasty tuna and feta turnovers make a great light lunch or after-school snack, and are perfect for popping in a lunch-box the next day. Easy, affordable and delicious food.

The secrets of making perfect tempura are: use the freshest vegetables you can find; make sure both the vegetables and the batter are really cold (this prevents the batter from soaking up too much oil); maintain a constant temperature by only frying a few pieces at a time; make the batter just before required; finally, don't over mix the batter - lumpy is good.

Creamy chicken and crunchy celery make for a moreish filling in these bite-sized pies that are ideal for a big party. They disappear pretty fast, though, so make sure you set aside a few for later.

This fresh and tasty seafood dish is perfect for a Summer lunch or dinner with family and friends.

Crunch through these crisp wonton wrappers to the juicy duck filling inside. A classic Chinese dish, these duck wonton cups are perfect for a light lunch or entree.

The perfect starter dish, vegetable rice paper rolls with a sweet and punchy chilli dipping sauce. They also make a great platter of party food, just make sure to have napkins on hand.

Two dozen oysters on shaved ice topped with our red wine vinegar or spicy lime dressing is a perfect party platter.

With tender, juicy slices of roast beef and scrumptious bearnaise sauce, this is another French concoction that looks and tastes like a masterpiece.

These tiny prosciutto wrapped bocconcini are bound to become a go-to recipe when you need something to pass around at parties, as they're completely adorable as well as delicious.

Bruschetta is one of those classic dishes that's welcome at just about any meal, from a late breakfast to a late night snack. This garlicky goat's cheese version is a creamy, tasty winner.

These creamy bite-sized blue cheese and garlic tarts are beautiful enjoyed as a finger food for a fancy dinner party or a light weekend snack.

Impress your guests with these delicious, filled and rolled Chinese appetizers.

Make your own delectable fresh samosas filled with spiced potato and kumara, great for parties or an after-school snack.

These little cherry tomato and marinated bocconcini skewers pack a whole lot of flavour into each tiny bite-sized piece. They're the perfect vegetarian inclusion on a cocktail party menu.

These tasty little Greek-style cheese and spinach filo triangles are delicious served with a squeeze of fresh lemon. Great as finger food or for an after-school snack.

Deliciously creamy and packed full of the goodness of yellow split peas, this tasty dip is perfect enjoyed with veggie sticks or cracker as a afternoon snack or starter.

These classic red dyed eggs are traditionally enjoyed at Greek Orthodox Easter.

These tasty Japanese chicken yakitori skewers are delicious enjoyed on their own or as part of a big Asian dinner spread.

Three of the finest fish on the market served up as carpaccio, tuna, kingfish and salmon each come with their own dressing to maximise the taste sensations of this dish.

Slices of creamy camembert on pumpernickel topped with pear compote make sophisticated canapes for a cocktail party.

Crisp and flaky French pastries, palmiers are so-named because they are folded and shaped to resemble the leafy arc formed by palm tree branches. Honey, pistachio and rosewater add a touch of the Middle East to these quintessentially French pastries.

A kind of variation on sang choy bow, these little parcels of spicy chicken salad in witlof leaves make a great starter or platter of finger food for a party.

Za'atar is a Middle-Eastern blend of roasted dried spices; you can make your own as shown below or you can purchase it ready-made from Middle-Eastern food stores. It adds fabulous spice to this kebabs and hummus recipe.

These spicy little nuggets on sticks are great for handing around at a party. Fried chorizo with garlic is a classic tapas dish.

Delicious Asian-style dumplings, gow gees, that are perfect for sharing with friends and family.

This is a super way to serve asparagus as finger food. It also makes a lovely starter, especially with some ripe figs on the side. If you want to take it up a notch, you can put a small slice of fontina cheese under the prosciutto, and quickly pan fry to melt the cheese before serving.

Gyoza are Japanese dumplings, usually pork but sometimes vegetable, that are steamed and then fried, before being dunked in sauce, in this case our delicious soy vinegar sauce.

Chicken liver pate can be served on toast or biscuits, with drinks or, set in small individual containers, it is a perfect first course for a dinner party.

The dough can be shaped into a log, wrapped tightly in plastic and frozen. Defrost in the refrigerator and slice into 1cm rounds, place on an oven tray and bake as above. Note

You can deep-fry wontons in vegetable oil, in batches, until browned all over. Uncooked wontons are suitable to freeze, use a sheet of baking paper between each layer of wontons. There’s no need to defrost them before cooking. Serve steamed wontons either using the bamboo steamer as a tray or sit each wonton on a […]

Soak the skewers or toothpicks in cold water for 30 minutes before using to prevent them from splintering and scorching during cooking. Note

The pineapple was cut in half lengthways, then sliced thinly. Note

This recipe is not suitable to freeze. Note

The gherkins will lose their colour gradually during storage. This does not affect their taste or texture in any way. Note

This recipe is best made just before serving, and not suitable to freeze. Note

A sweet and delicious pear and walnut chutney from Australian Women's Weekly.

Keep the rolls moist by covering them with a slightly damp piece of kitchen paper, then store them in an airtight container in the fridge. Rolls can be made a day ahead. Swap the tofu for cooked shredded chicken breast for a non-vegetarian option. Note

Ready-made seasoned bean-curd skins and seasoned gourd (kampyo) strips are available from Asian specialist grocery stores. For rice vinegared water, add 1 tablespoon rice vinegar to medium bowl of cold water. Note

Instant polenta, available from supermarkets, comes with cooking times varying from 1-5 minutes, so it’s always best to read the packet directions. To keep polenta warm when serving, place polenta in a heatproof bowl placed over a saucepan of simmering water. Stir occasionally to prevent a skin from forming. If fresh figs are out of […]

This recipe is not suitable to freeze. Note

Marinated bocconcini makes a great addition to antipasto platters or fresh green salads, use baby bocconcini, if available. Recipe can be refrigerated for 2 weeks. Note

Fontina is a smooth, firm Italian cow’s-milk cheese with a creamy, nutty taste and brown or red rind. It is an ideal melting or grilling cheese. You can use swiss, cheddar or gouda cheeses instead. Note

Cute little mini quiches that pack a huge blue cheese punch.

The rolls are suitable to freeze at the end of step 2 for up to 2 weeks. Thaw in the refrigerator then cut into slices. Note

Roasted zucchini, eggplant and capsicum can be bought loose from delis, making the job even easier. Slice the stick as close to serving time as possible. Note

For a refreshing summer cocktail, serve plum granita in martini glasses topped with sparkling wine Note

Fresh, fragrant and flavourful in every mouthful.

Mediterranean-style lamb meatballs with a fresh and herbaceous chutney.

For a milder pistou, substitute flat-leaf parsley for half of the rocket. Note

Cut the pizza so your guests get a slice of pear per piece. Note

These small French croquettes make for great snack or cocktail food.

You’ll need six small wooden skewers for this recipe. Soak the skewers in water for 30 minutes before using to prevent them splintering and scorching during cooking. Use dried oregano if you can’t find rigani. Note

Flavour-packed lamb and olive balls served with anchovy aioli and lemon wedges.

To use preserved lemon, remove and discard the pulp, squeeze the juice from the rind, then rinse the rind well; chop the rind finely. If preferred, substitute 1 teaspoon finely grated fresh lemon rind at each stage for the preserved lemon. Note

These are just as good served at room temperature as they are served hot, and they make perfect finger-food for a cocktail party or for inclusion on a large selection of mezze dishes. Note

Create these Greek-style meatballs to make the perfect sharing platter.

Try layering various herb leaves, such as sage, inside the potato wafers. You can also use russet burbank or spunta potatoes for this recipe. Note

Quirky little sausage and pastry treats that are great for children's parties.

These fragrant and spicy lamb skewers are great for sharing with friends and family.

other ideas: tiny blini or rösti, polenta squares, upturned mushrooms, baby cos or betel leaves, crisped won-ton wrappers or tortilla wedges. Note

These pork, fennel and fig sausage rolls will be the most gourmet snack at the party.

Use white Candy Melts in place of chocolate Melts for an extra-white finish. Note

Some people find the bitterness of radicchio a little overpowering. Try brushing each whole radicchio with oil and grill or barbecue until the outside leaves are charred and the inside is tender. This will give a sweeter smokey flavour. Slices of mango or paw paw make a nice addition to this salad. Note

Dip your fingers in cold water when shaping meatballs to keep the raw mixture from sticking to your hands. Note

Russet burbank potatoes were used to make this dish, however substituting with Agria or other boiling potatoes is fine. Note

Make your own rosemary and lemon cured beef to sit atop crisp sourdough toasts with sour cream - perfect for a canape or starter at your next dinner party.

Satay sauce is a sauce made from roasted peanuts and is widely used in the cuisines of Indonesia, Malaysia, Thailand and China.

These delicious homemade chicken and vegetable rolls are great for sharing.

You need 25 foil petit four cases for this recipe. Note

Prepare the mushrooms ready for grilling the day before; keep covered in the fridge. Mushrooms can be grilled up to 30 minutes before serving. Note

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 […]

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

Raid the delicatessen shop to create this exquisite French platter.