Canapés & Finger Food Workshop
Finger food treats
Business entertaining is so often about drinks and nibbles for a few short hours in the evening. Over the past two days, we have been preparing a range of canapes that can be used for such events.
Our talented Advanced chef students showcased the following dishes -
Day 1
- Gougere with cream cheese and ham
- Filo cups with egg and prawn salad
- Crusting with seared beef sirloin and onion marmalade
- Chicken satay with peanut sauce
- Spinach and feta Filo triangles
- Vol au vent with creamy prawns
- Vol au vent of homemade puff pastry with blue cheese and onion marmalade.
Filo cups with egg and prawn salad. |
Crusting with seared beef sirloin and onion marmalade. |
Chicken satay with peanut sauce. |
Vol Au Vent with creamy prawns. |
Vol Au Vent of homemade puff pastry with blue cheese and onion marmalade. |
Day 2
- Vietnamese rice paper rolls with Nuoc Man sauce
- Smoked salmon blinis
- Donuts with caramel dipping sauce
- Club sandwiches - chicken and vegetable
- Deep fried wontons and spring rolls
- Salmon, cream cheese and spinach roulade
- Mini Quiche Lorraine bites
Vietnamese rice paper rolls with Nuoc Man sauce. |
Club sandwiches - chicken and vegetable. |
Claudia with her canapés.
Smoked salmon blinis. |
Donuts with caramel dipping sauce. |
Jae preparing his pastry for canapés. |
Naoko filling up her spring rolls with prawn and pork mince. |
Freshly prepared wontons ready to fry. |
Deep fried wontons with soy dipping sauce. |
Levi rolling out the spinach roulade. |
Salmon, cream cheese and spinach roulade. |
Mini Quiche Lorraine bites. |
