Of course, goldfish.
I made JD's caramelized onion, mushroom and feta tarts (started making 2 weeks in advance, cooked and froze them)
McMich's Thai chicken sausage rolls (started making 2 weeks in advance, did not cook and froze). Cooked on the night
Cottage rolls which are vege sausage rolls (started making 2 weeks in advance, did not cook and froze). Cooked on the night.
San Choy Bow served in cos lettuce cups (these were very popular). Cooked day before by friend.
Teninas KIS Red cabbage salad served in cos lettuce cups.
Meatballs (veal and pork) in a tomato sauce (served in big bowls in the sauce with little sticks in them (very popular with the men!).
I also served two curries after the finger food, in bowls with saffron rice - a beef curry made the day before by a friend and I made a Yellow Vegetable curry in the slow cooker on the day.
Dessert was lemon tarts using Teninas shortbread recipe and her lemon curd and Raspberry Cheesecake brownie which is a Taste recipe I got off the internet. These were made the day before and I piped the lemon curd into the shortbread cups before serving.
Anything else you need to know, just ask away.
