Leave the chef-class cookery techniques to the caterers, this set of smart-looking finger food requires little or no cooking and is more about shopping for good ingredients. To drink? The popular Aperol spritz. Pour 3 parts prosecco, 2 parts Aperol and 1 part soda water over ice and add a slice or 2 of orange.
Fish cakes with spicy cucumber salad
These can be a bit messy, so serve in a little bamboo boat with a wooden cocktail fork or use small side plates. Get the recipe
Olive flat bread
I've been making this bread for years — the original recipe came from some of the best in the business and old friends of mine, Prue Barton and David Griffiths of Mister D Dining in Napier. Yeast loves warm weather, so this is a perfect fast bread to make over summer. Best eaten the day it is made. Use good quality olives for a superior taste. Get the recipe
Cheddar biscuits
At their best served warm, these rich little cheddar biscuits are perfect with a cold beer. Get the recipe
Witlof with peking duck and mango
If purchasing peking duck is difficult for you, then use a roasted duck or duck breast. Get the recipe
