We like to serve a combination of hot and cold canapés. Hot canapés show off the skill of the chef, when speed is of the essence to keep them warm, right from the oven to the diner. With cold canapés there is more opportunity to focus on presentation. These delectable bites are best served with a touch of artistic innovation. Forget stale white platters...imagine blank canvases filled with edible artworks, or chic black boxes filled with a variety of canapés in cube form. It’s like eating Jackson Pollock’s abstract expressionism or Picasso’s cubism. |
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| Dev's favourite five canapés this month: |
- oysters served on ocean sorbet, with an orange segment and nori crisp
- lightly curried “smoorsnoek”, served on cucumber and coriander salsa
- mini Peking duck - crispy duck pancakes, with cucumber, spring onion and plum sauce
- puff pastry croûte, topped with tapenade, marinated feta and parsley
- traditional Indian vadis – aromatically spiced dhal doughnuts, served with a coconut dipping sauce
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