Appetisers
Cucumber Tea Sandwiches
Makes about 15 round sandwiches. INGREDIENTS 250g cream cheese, softened 25g sour cream 1½ Tbspn fresh chives, finely chopped 1½ Tbspn fresh dill, finely chopped (plus extra fronds for garnish) Salt and freshly ground black pepper, to taste 15 slices soft white bread, crusts removed 30 thin slices cucumber METHOD 1. In a small bowl, combine the cream cheese, sour cream, chives, and dill. Season with salt and pepper and mix until smooth and well combined. 2. Lay the bread slices on a board. Using a round cutter (such as a scone cutter), cut two circles from each slice of bread. 3. Spread a generous layer of the cream cheese mixture onto one side the bread round. 4. Top each with two thin slices of cucumber, then gently press together if making sandwich pairs. 5. Garnish with a small frond of fresh dill. 6. Serve immediately or cover lightly and refrigerate until ready to serve. GET THE LOOK Scone cutterCake stand
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Prawn Cocktail
A luxurious twist on a retro classic juicy prawns served with a bold, creamy cocktail sauce that’s perfect for entertaining. INGREDIENTS • Cooked prawns• 250ml ketchup sauce• 250ml salad cream• 2 tsp Worcestershire sauce• 1 tsp fresh horseradish• Generous dash of Tabasco (to taste)• Pinch of cayenne pepper METHOD 1. In a small mixing bowl, combine the ketchup sauce, salad cream, Worcestershire sauce, horseradish, Tabasco, and cayenne pepper. Mix until smooth and well combined.2. Transfer the cocktail sauce to a serving dish and arrange the cooked prawns alongside or on top.3. Serve chilled, garnished with lemon wedges or fresh herbs if desired.
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Greek Feta Chips
Crispy fries layered with herbs, lemon, and crumbled feta—perfect for sharing at your next outdoor gathering. INGREDIENTS • 700g cooked potato fries• Salt and pepper, to taste• 2 tsp dried oregano• 2 tsp dried thyme• 1 Tbsp fresh dill, chopped• Zest of 1 lemon• Lemon juice, to taste• 100g crumbled feta METHOD Place half of the fries on a serving platter. Sprinkle with salt and pepper, half of the dried herbs, lemon zest, and half of the crumbled feta. Layer the remaining fries on top. Sprinkle with the remaining herbs and zest, a drizzle of lemon juice, and crumble the rest of the feta over the top. Serve immediately while warm.
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Halloumi Skewers
Golden grilled halloumi marinated in lemon, herbs, and olive oil—perfect for alfresco dining or a coastal-inspired BBQ. INGREDIENTS • 450g halloumi cheese, cut into 2cm cubes• 4 Tbsp olive oil• Zest and juice of 1 lemon• 1 Tbsp fresh thyme leaves• 1 Tbsp fresh oregano• Salt and pepper, to taste METHOD 1. In a bowl, mix together the olive oil, lemon zest and juice, thyme, oregano, salt, and pepper to create the marinade. 2. Add the halloumi cubes to the marinade and let soak for 10 minutes. 3. Thread the marinated halloumi onto skewers. 4. Preheat the grill to medium-high heat. Grill the skewers for 8–10 minutes, turning occasionally, until the cheese is golden and lightly charred. 5. Let rest for a few minutes before serving. Garnish with extra fresh herbs and a squeeze of lemon juice.
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Chips with Anchovy
A bold and savoury snack platter layered with salty chips, rich anchovies, jamón, and Manchego cheese—perfect for grazing with drinks by the sea. INGREDIENTS • 165g salted potato chips• 60g jamón• 70g anchovies• Manchego cheese, sliced or grated METHOD 1. Spread the salted potato chips evenly across a serving platter. 2. Grate or slice the Manchego cheese and scatter it over the chips. 3. Top with jamón and anchovies, distributing evenly across the platter. 4. Lightly mix to combine the flavours and serve immediately.
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Pickled Octopus (Htapodi Toursi)
A classic Greek-style pickled octopus, perfect for outdoor entertaining. Tangy, aromatic, and beautifully simple. INGREDIENTS • Cooked octopus tentacles or baby octopus• Equal parts red wine vinegar and water (to fill jar)• 2 garlic cloves, sliced• 3 bay leaves• Fresh thyme sprigs• Olive oil (to top and seal jar) METHOD 1. In a saucepan, gently heat equal parts red wine vinegar and water just warm, not boiling. 2. Using a clean 850ml Weck jar, layer the cooked octopus with sliced garlic, bay leaves, and fresh thyme. 3. Pour the warm vinegar mixture into the jar, leaving 1–2cm of space at the top. Fill the remaining space with olive oil to create a seal. 4. Seal the jar with its lid and refrigerate for at least 2 days. 5. To serve, remove the jar from the fridge and allow it to come to room temperature if the marinade has solidified. Once liquefied, pick out the octopus and enjoy.
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Cubano Sliders
A Cuban-inspired twist on the classic slider—layers of juicy pulled pork, smoky ham, melty Swiss cheese, and a tangy mustard-mayo sauce, all tucked into buttery brioche buns. INGREDIENTS • 15 brioche slider buns• 4 Tbsp Dijon mustard• 4 Tbsp mayonnaise• 2 Tbsp unsalted butter, melted (plus extra for brushing)• 3-5 slices deli ham• Pulled pork (https://wheelandbarrow.com.au/blogs/recipes/pulled-pork-empanada)• 6 slices Swiss cheese• 1 tsp poppy seeds• Dill pickles, to garnish METHOD Preheat your oven to 180°C. Prepare the buns:Slice the brioche slider buns in half horizontally. Place the bottom halves into the prepared baking dish. Make the sauce:In a small bowl, mix together the Dijon mustard, mayonnaise, and 2 Tbsp of melted butter. Spread half of the sauce over the bottom halves of the buns. Assemble the sliders:Layer the deli ham, pulled pork, and Swiss cheese evenly over the bottom buns. Place tops on. Finish and bake:Brush the tops of the buns with a little extra melted butter and sprinkle with poppy seeds. Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 5–10 minutes, or until the tops are golden and the cheese is melted. Serve:Let the sliders cool for 5 minutes. Garnish with dill pickles, slice, and serve warm.
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Baked Brie
Ingredients: Brie Cheese Garlic Cloves Olive Oil Thyme Method: Preheat your oven to 350°C Unwrap the brie and place it in a cast iron pot Score the top of the brie with shallow cuts in a crisscross pattern Drizzle olive oil over the top of the brie Mince the garlic and tuck them into the scored sections of the cheese Add a few sprigs of fresh thyme on top for extra flavor Bake for about 10 minutes, or until the brie is soft and gooey in the center. Remove from the oven and serve with your favorite crackers or crispy bread for dipping
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Prawn Rice Puffs
Ingredients: 12 cooked prawns, peeled Half a wombok cabbage 1 packet of 22cm round rice paper 500ml oil for frying Chives, for garnish Aioli, for topping Method: Thinly slice the wombok cabbage and set aside. Cut 3 sheets of rice paper into quarters. Heat the oil in a large frying pan over high heat for 2 minutes, then reduce to medium heat. Continue heating until the oil reaches 180°C, or until you see small "veins" forming at the bottom of the pan. Test the oil by dipping the corner of one rice paper sheet into it. If it bubbles immediately, the oil is ready. Place each rice paper sheet into the oil and cook for about 2 seconds, or until puffed up. Remove with tongs and drain on paper towels. Repeat with the remaining rice papers. Arrange the puffed rice papers on a serving tray. Add a small amount of sliced wombok on each, followed by a prawn, a dollop of aioli, and a strand of chive to garnish. Serve immediately and enjoy!
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Cheese & Olive Christmas Tree
Ingredients: 500g cream cheese, slightly softened 4 cups shredded cheddar cheese ½ cup chopped chives 200g olives Sprigs of fresh rosemary Assorted crackers Method: In a mixing bowl, combine the cream cheese, shredded cheddar, and chopped chives. Mix until all ingredients are fully blended. Lay one sheet of plastic wrap on a cutting board, then place another sheet of plastic wrap across it to form a cross. Pile the cream cheese mixture in the center. Use the cling wrap to shape the cheese mixture into a Christmas tree, standing it upright. Wrap it tightly in the cling wrap and chill in the fridge for about 30 minutes, or until firm. Once chilled, remove the cling wrap and transfer the cheese tree to a serving platter or cake stand. Pat the olives dry with paper towels to remove excess marinade, then decorate the cheese tree with olives and rosemary sprigs. Surround the tree with assorted crackers. Serve immediately, or refrigerate until ready to serve.
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Fried Olives
Ingredients: Olive oil for frying 300g pitted olives 1 egg, beaten ¾ cup Italian seasoned bread crumbs Aioli, for serving Method: Pour enough olive oil into a saucepan to reach a depth of 5cm. Heat the oil over medium-high heat until it reaches 180°C. In a small bowl, beat the egg with a fork or whisk. Pat the olives dry with a paper towel, then add them to the egg mixture, coating well. Place the bread crumbs in a shallow dish. Transfer the egg-coated olives to the dish and roll them in the bread crumbs until fully coated. Fry the olives in the pre-heated oil in batches, cooking for about 45 seconds or until golden brown. Remove with a slotted spoon and drain on paper towels. Serve warm with aioli for dipping.
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Summer Tomato Burrata
Ingredients: 1 tomato, frozen overnight 3 x 150g burrata Olive oil Salt flakes Coarsely ground black pepper Fresh basil for garnish Method: Place the burrata into a serving dish. Drizzle olive oil generously over the burrata. Using a box grater, coarsely grate the frozen tomato over the burrata. Sprinkle with salt flakes and coarsely ground black pepper. Garnish with a sprig of fresh basil and serve immediately.
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