Party Food

Want to sort out your office catering in a hurry see www.mrfingerfood.com.au your boss has just told you that there’s a tomorrow with 50 guests.

That’s where Mr Finger food come in. Mr Finger Food love making your life easier. Whether you’re feeding 5 or 500, they can help. Their fantastic store manager, Adam Pope and his outstanding crew will make your party plans go smoothly. You can choose items off of their Party Platter Menu or they can work with you to design a custom menu for your special event.

They offer fresh fruit & cheese, classic meat & cheese platters, and fresh vegetable trays. Also they have appetizer trays, club sandwiches, wraps and so much more. They also prepare freshly made deli salads and side dishes. Fresh baked bread and rolls are available daily. Paper goods are available on request. Most orders will require 24 hours for production. Please bare in mind that speciality items may take longer. Don’t wait any longer just give them a call and book your office event now. Relax and let Mr Finger Food do the work!

New range of finger food added to the range at fingerfood.com.au. Like the sound of this for your party? Fill in the red quote form on the left and we will gladly get back to you.

Here are a few of our new additions

• tandoori chicken skewers with cucumber and yoghurt dip
• herb-crumbed strips of chicken breast with our famous chilli plum sauce
• fish goujons – deep fried bite-sized fillets of fish with tartare sauce
• flame-grilled meatballs with fruit chutne
• curried vegetable samosas
• king prawn tails with a duo of dipping sauces
• japanese delicacies: sushi, sashimi & assorted nori rolls
• spicy thai chicken puffs
• chicken yakitori
• mini oriental spring rolls with sweet soy sauce
• peking duck pancakes
• rice paper rolls with prawns and pork
• rare eye fillet on sour dough with béarnaise sauce
• homemade cocktail sausage rolls with tomato relish
• smoked salmon and sour cream mini bagels
• smoked trout en croute
• bruschetta, with fresh tomato and basil salsa
• vietnamese spring rolls with fish, carrot and vinegar sauce
• oyster shooters –bloody mary oyster shooters with a stick of celery
• roast chicken, spring onions and mayonnaise sandwiches on grain bread
• steamed japanese style gyoza with red vinegar and ginger sauce
• trio of mediterranean dips with turkish bread & crisp vegetables
• medley of wild mushroom frittata with sour cream and chives
• trio of steamed asian dumplings with dipping sauces
• goats cheese and caramelised onion tartlets
• freshly shucked oysters with ginger coriander and chilli sauce
• baby chicken and leek pies with roasted red peppers
• semi-dried tomato pate with boccincini and basil en croute
• swordfish skewers with preserved lemon and lemon thyme
• mongolian lamb satay
• baby lamb cutlets with a mint yoghurt dipping sauce
• mini gourmet pizzas:
  - salami and pesto
  - artichoke heart and fetta
  - pinenuts, semi-dried tomato and goats cheese
• baby hot dogs:
  - debriciner chippolatas with english mustard
  - weisswurst with bush tomato chutney
• mini char sui bao – steamed bbq pork buns
• mushroom ragout tartlets with salsa verde
• mini prawn cocktails served in a shooter glass
• smoked trout on brioche
• salmon tartare on cucumber rounds
• fish and chips in a cone – red emperor with shoe-string chipschermoula prawns
• seared rare tuna with wasabi mayonnaise
• mini baked potatoes with sour cream, caramelised onions and thyme
• baby cheeseburgers with rocket, caramelised onions and tomato relish
• thai fish and noodle cakes with a sweet chilli dipping sauce
• asian marinated prawns on skewers
• mini asian noodle boxes – hokkien noodles with chicken or vegetarian
• artichoke tarts drizzled with lemon oil
• spoon food – all items served on small chinese spoons
  - san choi bao – pork, chicken or seafood on a chiffonade of lettuce
  - mini caesar salad – baby cos lettuce leaf topped with traditional caesar salad and a shaving of grana padano
  - fresh coffin bay oysters with a wedge of lime and shaved nori
  - steamed asian dumplings: peking duck wonton, pork and chestnut sui mai, har gaw – prawn dumplings, chai gau – vegetables dumplings

Have the perfect cocktail party organised with Fabulous Fingerfood. The party season is in full swing and finger food is king when it comes to entertaining. Whether you are planning the “event of the year” or have offered to “bring a plate”, you need a few tried and trusted recipes to see you through the next few weeks. “Planning a party with finger food is fun, and entertaining in this style is as versatile and unstructured as today’s coastal lifestyle,” said Iris Windsor, of How to Cook Kitchen and Food Emporium. “Whether formal or informal, the key to success is to plan well in advance. In order to produce a succession of bite-sized foods, to be served surreptitiously to one’s guests at timely intervals, and to be consumed neatly by your guests – needs quite some organisation.

“Be confident that at your next soiree, you will be relaxed and appropriately radiant, as you fling your doors open to usher in your privileged guests.”

Adam From Fabulous Finger food offered these excellent tips on preparing party dishes.

The first rule

It’s your party, aim to relax and enjoy yourself and enjoy your guests.

Keep it simple

When it comes to variety, it’s best to keep it simple and prepare a few fabulous dishes.

Variety

Think about the variety of dishes that you are preparing. Try not to repeat ingredients unless working to a theme.

Consider colours and textures and try to get a good show-stopping variety of both.

Think about complementary flavours – sour, salty, savoury, subtle, sweet.

Numbers are important

Have your guests confirm their attendance in good time, and from there on, begin to prepare with this number in mind.

Apart from food, have the right quantity of party beverages and wine glasses.

Also have plenty of napkins for your guests.

Hot and cold

If you’re preparing everything yourself, make sure you have a selection of cold finger foods that can be made in advance and won’t take up space in your oven.

Take a leaf out of the traditional tapas menu and have the best olives, feta cheese, flat breads and olive oil, roasted and marinated vegetables at hand – these will require no preparation.

The menu

If you plan to begin your party just before dinner time, you can plan a cocktails and canapes event.

Whatever you decide to do, be sure to state on the invitation what type of refreshments your guests can expect.

For instance, state if it’s cocktails and canapes, desserts only, dinner, brunch, barbecue, hot and cold buffet or whatever you have planned.

Just remember that if the party occurs anywhere around a normal meal time, you really should plan to serve a more substantial menu since guests are likely to be hungry.

Start with light foods like vegetable crudites and dip, and move on to more filling food like tomato and basil bruschetta. “Miniature” dishes such as mini pies, mini frittatas, and mini gourmet pizzas are always good.

Quantities

Professional catering companies will work out quantities based on the amount of time that you expect the party to take.

If you are planning a cocktail party, an event that will span say two to three hours, allow four to six pieces per hour.

For an occasion like this, six to eight different types of finger foods will be sufficient. If you are planning a party which will take place during or close to meal time, allow eight to 10 pieces per person per hour and prepare eight to 10 different dishes.