Modern vs. traditional party food

So what's your party plan - a trip down memory lane with a funky retro theme, or something more contemporary? Whichever it is, here's how to plan your best ever party menu.

Six of the best - top party tips
1. Serve no more than six dishes - it's better to have plenty of a few things, than too little of many.
2. Allow at least two serves per person of each. They're sure to come back for more!
3. Plan dishes around key ingredients to streamline preparation.
4. Prepare as much as you can ahead for quick assembly on the day.
5. Include a couple of hot options to serve later during the party.
6. Check whether any of your guests have special dietary requirements.

Retro chic
The good old ‘hedgehog' is having a revival as a fun centrepiece, so let your culinary creativity run wild! First, cover half a large grapefruit with foil, then arrange toothpicks threaded with cubes of Mainland Vintage Cheddar and a selection of the following:

• cocktail cherries
• chunks of pineapple
• bite-sized cherry tomatoes
• cabanossi
• pimento-stuffed green olives
• tiny pickled onions

Then serve up other vintage favourites such as:
- mini sausage rolls and quiches (for a quick, easy option, use bread to make the quiche cases)
- cheese straws
- crispy potato skins, which are also making a welcome comeback

Contemporary cool
There's a world of cuisines to choose from for the modern party menu. Hottest spot on the map right now is Latin America, so make it a fiesta with the following:

• individual serves of spicy nachos
• an avocado dip with plenty of crunchy vegies and toasted tortillas
• quesadillas filled with anything from grilled prawns to chilli beef
• mini chicken tacos - quick and easy to make with a barbecued chook

Grand finale
Whatever the style of party, nothing beats a cheese platter to round off the occasion. Keep it simple, with a choice of just three or four large pieces of beautiful cheese - a piquant Mainland Vintage Cheddar, a rich Stilton, a creamy washed-rind, and a tangy goat's cheese - serve with grapes, quince paste and a scattering of walnuts.

This is a promotional article by taste.com.au and Mainland. Mainland is a trademark of the Fonterra group of companies.

Source

Taste.com.au — November 2013