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Canapes anyone?

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Hospitality Magazine

Finger food needs to be a lot of things to a lot of people. There needs to be plenty of it to stop guests getting too tipsy on the drinks, it needs to be tasty and fairly healthy, and it needs to look appealing. Most of it it needs to be able to be eaten by people and still allow them to maintain their dignity.

So what’s looking like being the trend in this year’s busy round of functions and parties in the run to Christmas.

Good old red meat makes a great start for planning a satisfying and interesting selection. Think shaved rare beef on melba toasts with horseradish cream; little French-trimmed lamb cutlets wrapped in prosciutto; or lamb prosciutto wrapped around asparagus spears.

For her summer menu caterer, Kate White, is offering beautiful flavours like Gravalax served on a dill blini with horseradish, crème fraiche and salmon roe; crispy school prawns with papika aioli and lemon served in a Chinese tea cup; betel leaf with kaffir lime chicken larb; lamb with fattoush salad, dressed with sumac on a toasted pita crisp.

The ability of pork to team well with exotic flavours makes it a good base for canapés too. At a recent pork themed lunch Glass’s Luke Mangan warmed up guests with canapés including Pork Cheek Tortellini with curry dressing, Pork Rillette on Brioche, and Mini Pork, Apple & Celery seed sausage. Mitch Edwards from Australian Pork suggest taking the popularity of pork belly and serving it as a simple cube, or using pork in a fresh steamed dumpling served in a shot glass. He predicted shredded pork in a wrap or as San Choi Bow will continue to grow in use.

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