Melon, basil and Parma ham cups
Prep 15 min | Makes 24
For the melon cups
Large spanspek 4
Parma ham slices 12, halved
Balsamic vinegar ¼ cup
For the basil oil
Basil 1 cup
Olive oil ¾ cup
Ciabatta 2 loaves, sliced
1 For the melon cups, slice the melons vertically. Cut 6 cm (l) × 3 cm (w) × 2 cm (h) blocks out of the melons.
2 Using a melon baller, extract two evenly spaced balls out of the melon blocks, creating two cavities for the fillings. Arrange the melon blocks on a tray and refrigerate.
3 Before serving, arrange the Parma ham into a rose style and place into one cavity.
4 Fill the other cavity with balsamic vinegar.
5 For the basil oil, roughly chop the basil and combine with the olive oil.
6 Drizzle basil oil over the melon cups and serve with ciabatta.
Mini tuna ceviche tacos with lime
Prep 45 min | Cook 15 min
For the tacos
Tortilla wraps 8
For the tuna ceviche
Fresh tuna 1 kg, cut into 1 cm cubes
Coriander 1 cup, roughly chopped
Red chillies 2, finely chopped
Spring onions 5, thinly sliced
Zest of 1 lime
Juice of 2 limes
Ripe avocados 2, cut into 1 cm cubes
Limes 2, halved
1 For the tacos, preheat the oven to 180°C.
2 Using a 6 cm cookie cutter, cut three small circles out of each tortilla.
3 Place a wire rack over a roasting tin. Hang the circles over two of the grates, securing with wooden clothes pegs to create mini taco shapes.
4 Place the tray into the oven for 7 minutes, until the tortillas are crisp. Remove from the wire rack, and repeat with any remaining tortillas. Set aside.
5 For the ceviche, combine the ingredients and season with a large pinch of sea salt. Allow to sit for at least 10 minutes.
6 To serve, fill each taco shell with ceviche. Garnish with coriander and a squeeze of lime.
Mini tomato soup and cheese toasties
Prep 25 min | Cook 35 min
For the cheese toasties
White bread 24 slices
Butter ½ cup, softened
White Cheddar 300 g, thinly sliced
For the tomato soup
Tomato soup 6 × 600 g, store-bought
1 For the cheese toasties, butter both sides of the bread and layer with cheese slices. Top with the other slice of bread.
2 Heat a large frying pan over medium heat. Fry the toasties until the cheese has melted and the bread is golden brown and crisp on both sides.
3 Remove from heat and slice off the crusts. Halve diagonally.
4 To serve, heat the soup, divide between 24 small bowls or mugs and top with the toasties.
Figs with mascarpone, honey and salted walnuts
Prep 25 min | Cook 10 min
Mascarpone 1½ cups
Roasted, salted walnuts 1 cup
Honey ¼ cup
1 To prepare the figs, cut a cross into the top of each one, ensuring that you don’t slice through the whole fruit.
2 Using a spatula, gently fold the mascarpone until smooth and spoon into a piping bag.
3 Pipe a small amount of the mascarpone into the middle of each fig cavity.
4 Place a nut half on top of the mascarpone.
5 Place the figs on a plate and generously drizzle with honey to serve.