The days are longer and sunnier, and spring fever is well underway, with plenty to look forward to in New Zealand hospitality. Finger food provides ease, diversity and a great opportunity to showcase your skills and produce to larger guest numbers with a lot less fuss. It’s also a really good way to trial new ideas, so you can gauge a dish’s popularity without committing to a full meal on the menu. November 5th is a huge day on the calendar; not only is it Guy Fawkes’ night, but the Melbourne Cup is on, marking the day for many as one on which to dress up, pop the champagne, get the canapés underway and party the day away. Share platters, cocktail morsels and inventive canapés served alongside cold bubbles and refreshing drinks are a great way to keep everybody happy. Whether you’re presenting your nibbles individually, on multi-layered trays or on giant boards, there are a few golden rules that apply: • Look at what size you want your canapés to be: are they single servings to be eaten whole, or are they more than a few mouthfuls? Maybe you want to create a little of both to cater for all tastes and appetites. • Make things easy to prepare in quantity. That might mean cutting larger pies into bite-size portions, or cooking in bulk and storing chilled until needed. • Consider what utensils might be needed. Single bites may require toothpicks or small forks, while dishes with saucy accompaniments may require individual bamboo boats or plates. If something is quite liquid, or is better served ‘scooped’ into the mouth, spoons might be useful. Bidfood has a range of sustainable servingware to suit every need. • Make it look impressive. Our eyes eat first; make your canapés as showstopping as possible. Consider playing to a theme or ambiance, especially for private or larger events. 85354 LIVING GOODNESS Heart Beet Kraut PAGE 24 | BIDFOOD – ON THE MENU
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