Fresh prawns, dressed with sour cream and lemon, piled onto toasted baguette makes this the perfect canape, made even more elegant with salmon roe and fresh parsley.
28 side snacks to go with your Christmas cocktails
When cocktails are the main event, you need something easy and bite-sized to serve alongside the drinks. But make no mistake, these cocktail snacks are no ordinary fare.
Blue cheese tarts with waldorf salad
Blue cheese and apple form a classic flavour combination in this striking appetiser.
Crab and corn fritters for your last-minute gathering
Easy and impressive snacks to serve at your next gathering. Recipe from Margaret and Me (Murdoch Books, $39.99).
Crab and corn fritters
These crab and corn fritters but these corn-based fritters are seriously so good. Crab and corn fritters As a condiment, we used yumm EatClean Jalapeños Sauce.
Homemade rye and ale crisps
These crunchy crisps are the perfect accompaniment to your dinner party starter - try with our beetroot gravlax with goat's curd.
Cheat's blinis with jamon and figs
With gorgeous jamon, sherry-soaked figs and rich mascarpone, you can create gourmet nibbles without the fuss.
Crumbed fish bites
These super-easy, crispy fish bites come filled with flaky fish, fluffy potato and a burst of flavour from mustard, shallot and onion. Serve with mayo for generous dipping.
Gorgonzola and prosciutto figs with prawn and brioche toasties
A sure-fire party pleaser, with the figs, prosciutto and smooth creme fraiche.
Salmon crudo with dill and capers
These delectable bites are perfect for an afternoon garden party menu.
Polka dot popcorn
Perfect for children's parties.
Grilled ricotta bruschetta with sweet and sour tomatoes
Serve these bright tomato bruschetta as an easy starter for two.
Smoked eel and beetroot jelly bruschetta
Bruschetta is a family favourite. Make it interesting with this smoked eel and beetroot jelly version.
Pumpkin and goat's cheese bruschetta with sage burnt butter
Re-invent traditional bruschetta and serve up this tasty pumpkin, caramelised onion and goat's cheese starter drizzled with sage butter.
Chargrilled zucchini, marinated feta and spring pea bruschetta
For a flavour packed starter try this bruschetta topped with delicious chargrilled zucchini.
Torched salmon and apple rice paper rolls
“There’s a balance between raw and cooked, sweet and sour,” says chef Geoff Lindsay of hatted restaurant Dandelion in Melbourne, which now has a restaurant in Bali as well. He says of the new Bali Dandelion: “There was nothing like it here with that lighter, fresher style as well as being fresh produce driven, which is what Bali’s all about as well... It’s like Vietnamese izakaya-style dining where there’s a lot more protein, grilled stuff and things to nibble on.” This torched salmon rice paper roll is an example of that play.