Party Food

fingerfoods.com.au have added 16 new finger food lines to their menu due to popular demand. These new added lines are specifically designed to please the vegetarians amongst us.

With over 120 items in their range, fingerfoods.com.au allow you can choose from over 120 elegant taste sensations that are certain to make your next function or cocktail party a fantastic success.

Don’t leave it a day later, visit the fingerfood.com.au website or call them on FREECALL 1800 608 186 today!

At www.mycaterer.com.au there are many types of food and 6 caterers waiting to serve you.

Cold Selection

• Crisp baguette croutons topped with:
  • Rare roast beef and glazed onions
  • or fresh tomato, goat curd and basil
  • or rare chargrilled tuna with salsa verde
  • or Vitello tonnato.
• Woodside Charleston with muscatels and Botanic walnut bread.
• Apple, walnut and blue cheese on pumpernickel.
• Woodside goat cheese, chargrilled eggplant and roast capsicum on olive bread.
• Egg and spinach roll with plum dipping sauce.
• Sweet potato and avocado salsa on crisp Botanic bread.
• Platters of cocktail sandwiches with assorted fillings.
• Virginian ham with grain mustard and sprouts;
• Smoked salmon and cucumber.
• Examples: Chicken and avocado;
• Lavosh with smoked salmon pate.
• Platters of dolmades with a yoghurt dipping sauce.
• South Australian oysters
• Served natural
• or Kilpatrick
• or with Lime, coriander and shallot dressing
• or with wakame and springs salmon roe
• or Oyster shooters (Bloody Mary).
• Sushi rolls with cured salmon and vegetarian.
• Smoked salmon on tortilla.
• Soy and lime braised duck and vegetable cold rolls.
• Crudites with guacamole.
• Smoked kangaroo fillet with Virginia olive tapenade.
• Tartare of Beef on Four Leaf rye bread.
• Tommy ruff fillets with pesto and preserved lemon in vine leaves.
• Springs smoked salmon with pickled cucumber and horseradish yoghurt.
• Hommus, Eggplant or Tzatziki dip with pita bread.
• Seasonal vegetable frittata with roast garlic and Brie dip.

Hot Selection

• Baked capsicum, fetta and onion tart.
• Local crab, corn and Parmesan cake.
• Shots of mushroom and marjoram soup.
• Fresh crumbed fish fillets with a caperberry mayonnaise.
• Profiteroles with smoked trout pate.
• Freshly baked pizzas with a variety of toppings.
• Leek and mushroom filo parcels.
• Profiteroles with three cheeses and herbs.
• Chicken and Thai green curry cakes with lime/ chilli sambal.
• Prawn, ginger and spring onion fritters with ponzu sauce.
• Crispy herbed polenta with roasted tomato and pesto.
• Onion and roast tomato boreck.
• Spiced lamb and tomato boreck.
• Curried vegetable samosas with raita.
• Spicy chicken wontons with a sweet soy dipping sauce.
• Chicken or beef satays with a peanut dipping sauce.
• Crispy mushroom risotto with boccocini and salsa verde.
• Italian rice balls (suppli) with a spicy tomato dipping sauce.
• Vegetable pakhoras with a sweet chilli dipping sauce.
• Vegetable and vermicelli noodle spring rolls with a sweet chilli dipping sauce.
• Thai fish cakes with carrot and lime salad.
• Hand made Falafels (spiced chickpea fritters) with smoked eggplant dip.
• Indian dal fritters with eggplant and tomato chutney.
• Spanakopita (Fetta and spinach filo triangles).
• Grilled Greek sausages.
• Oyster and roast garlic tartlets.
• Crumbed artichokes with smoked capsicum dip.

You may already know that one of the cheapest ways to feed your wedding guests is to have a great selection of Buffet Catering. We are all suffering from the world recession in some-way and here’s a solution to save you money on your wedding.

We have some great menu options for you to choose from. We only have top quality buffet selection so no-one will know that you will be saving those dollars ($$).

If you’ve already got some ideas but want to discuss them just have a look at AllAreasCatering for a great party food selection and contact them on their site.

Their buffet food selection is ideal for wedding selection so don’t hesitate give them a call and make your wedding reception buffet perfect.