CynthandCo__

Antipasto Platter

🍋 I love a big beautiful spread for when friends and family come to visit. If you know me, though, you know I’m not settling for the standard cheese and charcuterie board. I go for a bold, colourful platter that’s packed with so many flavours and textures.

🍃 My goal when I’m building a party platter is to make it borderline overwhelming to decide where to start. That bounty and generosity embodies the Mediterranean lifestyle’s signature spirit of hospitality that I’m so passionate about!

🫒 This antipasto platter features my top recommendations for building an Italian-inspired platter. From polenta fries, marinated black olives and marinated artichokes to creamy burrata, salty Italian cured meats, toasted almonds, smoky roasted cherry tomatoes, beetroot, carrot, parsnip & fresh fennel salad, and creamy lemon dressing for drizzling, there are so delicious combinations waiting to be discovered. .catering

XO Mussels

♨️ Steamed mussels with XO sauce is a delicious and flavourful dish that combines the natural sweetness of fresh mussels with the umami-rich XO sauce. The mussels are steamed to perfection, allowing them to retain their tender texture while absorbing the aromatic flavours of the sauce. The XO sauce, made from dried seafood, chilli peppers, and spices, adds a spicy and savoury kick to the dish. This dish is perfect as an appetiser or main course and is sure to impress your guests with its bold flavours.

🥢 XO SAUCE - XO sauce has become a staple in southern Cantonese cooking, particularly in Hong Kong and Guangdong province. Although the sauce is named after the popular and expensive cognac XO, the liquor is not part of the recipe. In Hong Kong, the term XO is slang for something that is high quality and considered a luxury; XO sauce has even been nicknamed “caviar of the Orient.” .catering

Fish Taco & Beef Birria

🌮 FISH TACOS - A twist on your favourite Mexican snacks. Flathead, cabbage, charred pineapple, mayo + red salsa tacos are the perfect way to mix up your Taco Tuesday or weeknight meal situation. They’re cool, creamy, and crunchy. The fish is blacken in the oven, then served with tangy Baja sauce and crisp cabbage slaw. A squeeze of lime juice finishes off the tacos with just the right zing for a taste of brightness.

🍋‍🟩 It may seem like there are many parts to this Taco, but don’t fear as it all comes together quickly. The sauce and slaw can be made up a few days ahead of time

BIRRIA - is a traditional Mexican dish that originates in the states of Jalisco, Aguascalientes, and Zacatecas. It starts with a braised meat, traditionally in some regions goat or lamb, in other regions, beef. The meat goes in the tortillas, and they're served with the braising liquid, called consomé (not to be confused with a classic French consommé). Birria tacos are a very common breakfast remedy for a hangover, but of course they are delicious any time of the day. .catering

Field Mushrooms, Eggs & Salsa Verde

Looking for a delicious breakfast or dinner party entree? Try this twist on the old favourite: mushrooms on toast

🍄‍🟫 FIELD MUSHROOMS - Australian has a great variety of mushrooms and there are many dishes with mushrooms to be found around the country. Mushrooms are delicious simply sautéed with poblano peppers, mole and adobe sauce are also good partners, perfect for a vegetarian meal. Here we have used the versatile salsa verde, garnish and added mozzarella, eggs, pangritata & millet loaf for extra colour and crunch.

🌿 SALSA VERDE - This bright green sauce made from parsley, olive oil, and garlic is thick and rich, with a briny kick thanks to anchovies and capers. Poached egg helps emulsify the sauce, and adds a savory depth that’s hard to beat. It’s delicious with poached and simmered meats, eggs, and on sandwiches. .catering

Pork and fennel sausage rolls

🫔 Sausage rolls are the hand-held treats everyone loves. Children, adults — no matter who you are, there’s just something about the flaky puff pastry that can be eaten with one hand and dipped in your favourite sauce that’s universally loved in its various forms. And there are so. Many. Versions.

In my house, my teenagers just adore this meal, but finding one that pleases everyone, includes some extra veg and is still crispy all over has been a challenge.

After much tinkering with the recipe, I’ve found what I think is the best meat sausage roll of all time (vegetarian options are a whole other delicious situation, for another time).

In this Australian lunchtime staple, fennel- and herb-spiked ground meat makes a heady filling for crisp and buttery puff pastry. The original recipe, created by Paul Allam from Bourke Street Bakery, calls for ground pork. But ground chicken, turkey or plant-based meat will also work. These are best served while still warm from the oven, but they’re nearly as delicious at room temperature. Store any leftovers in the refrigerator and reheat before serving.

This homemade sausage rolls recipe uses the classic combination of pork and fennel, because fennel and pork are great mates! .catering

Salt & Pepper Squid

🦑 Isaiah loves a cheeky salt and pepper squid now and then. It’s a crowd favourite at our place. But if you really love your squid, then it’s time to up the ante with this fragrant twist from Cynth&Co_. It’s an ideal starter for a dinner party, or as one of the many dishes you can include in an Asian banquet.

🍃 But what makes our battered squid so different from the OG? Well, for one thing, ours calls for makrut lime leaf powder in the batter, an ingredient used in a lot of Southeast Asian cooking.

🍋‍🟩 The makrut lime makes it incredibly fragrant and gives it more of a Southeast Asian twist on the classic Chinese-style salt and pepper squid. They can sometimes be tricky to find, but they freeze well, and just need a quick five-minute defrost before using so you can make this dish all year round.

♨️ The trick to making this dish a winner is to use fresh squid and score it finely so that the batter has something to stick to and so the squid curls up into that beautiful shape upon frying. We also recommends using a wok, if you have one, for the best flavour and results. 👌🏾.catering

Bucatini with cauliflower, pancetta, black truffle & almonds

🍝 BUCATINI (boo-kah-TEE-nee) - Bucatini is an Italian pasta consisting of long, narrow tubes made of durum wheat flour. It is typically used in dishes that are similar to recipes calling for spaghetti. Because the pasta is hollow, it is extruded through a machine rather than rolled. The pasta dough is fed into a machine that forces it through a perforated disk, producing long, circular, hollow strands. At home, a pasta maker and extruder must be used to make bucatini.

The pasta is available fresh or dried but is more commonly available dried in stores. It’s typically imported from Italian makers, but can sometimes be found made by local pasta makers. The dried version tends to be affordable, if slightly more expensive than the ever-popular spaghetti, and the fresh pasta is pricier with a short shelf life. Bucatini takes well to almost all kinds of sauces, with the empty center allowing the inside to be coated, as well as the outside of the pasta. Bucatini all’Amatriciana is a popular dish featuring a spicy pork and tomato sauce. .catering

Japanese Udon Noodle Soup

🍜 This Japanese udon noodle soup recipe features an udon soup base that takes time to make. We choose our favourite udon toppings such as bok choy, spring onion, bean sprouts, seaweed and shichimi togarashi (Japanese chilli flakes)! This light, tasty Japanese noodles soup is perfect as a quick lunch, dinner or appetiser. 

🥬 We love udon noodle soup because of the simple ingredients. What is even better, these ingredients can also be used as the base for a wide range of essential Japanese dishes - our favourites are okonomiyaki savoury pancakes, onigiri rice balls and gyoza dumplings.

🌶️ Udon noodles are a fantastic dish to slur slurp down when you’re in a rush. But we like to take our time a little more to appreciate the subtle flavours, and enjoy the differences of the dashi stock, home-made and powder form.

The great thing about this dish is the ability to make it as quick or slow as you like, depending on how hands-on you want to be, and what toppings you’d like.

🥢 Our favourite place for Udon noodles is a tiny place near Potts Point which we walk past on our way back to our apartment. The noodles there always have the best texture, and their dashi broth is so flavourful!
Now that we’ve been able to replicate the flavours so easily at home, we’re in heaven, and love that we can bring another little piece of Japan back home with us. .catering

Steak Sandwich

🥩 Bistro style steak sandwiches that taste like they were prepared in your favourite café. In this recipe, tender flank steak is topped with peppery arugula and a quick homemade horseradish mayonnaise. A little aged cheddar adds a nice bite and toasted ciabatta rolls hold all the goodness together.

🍃 We like to serve the sandwiches alongside homemade french fries, potato chips, or a simple salad. We can easily double this recipe to make you a lunch for four or slice the sandwiches into quarters and skewer each with a toothpick for a party appetiser.

🧀 A juicy steak sandwich is a real indulgence and can be anything from the perfect hearty breakfast or brunch dish to a tasty lunch or dinner. .catering

Radicchio & grapefruit salad

🍊 Colour compelled me to create this salad. I was drawn in by the variety of red winter produce at the market and had the urge to bring it together. But while the resulting dish turned out as beautifully as I had hoped, I was surprised to realise that the element that made it so enchanting wasn’t its rich shades of red, but its bitterness.

🍋 Wait, what? Bitterness? Yes! Bitterness may be the one basic taste that is routinely thought of as a negative, one to avoid or cover up. But when present in balance, even as a leading flavour like in this salad, it can make a dish, giving it complexity and boldness that demands the eater’s attention and keeps them craving the next forkful.

🍏 That’s definitely the case here where radicchio sets the stage with its peppery crispness, red grapefruit brings its signature bite mellowed by juicy sweetness, and green apples adds an enlivening snap.

🌰 That pleasantly bitter trio is countered with a lightly sweetened balsamic dressing, julienne apples and a rich crunch of toasted hazelnut. We can substitute any mild, soft cheese or nut, or even veer away from the red theme and use rocket or chicory instead of radicchio.

🔪 Whichever way you go, you will wind up with a stunning salad that offers a welcome contrast when served with hearty winter stews or roasted dishes, thanks, in large part, to its alluring bitterness. .catering

Chocolate Hazelnut Cake

🍫 This decadent cake is made with layers of moist, rich chocolate cake, creamy hazelnut frosting, and fudge, silk smooth chocolate filling. This chocolate hazelnut cake is the ultimate treat for any celebration.

🌰 If you are looking for the ultimate celebration cake, you can stop the search immediately, because this chocolate hazelnut cake is it. This exquisite cake is made of layers of moist, decadent chocolate cake, creamy hazelnut frosting, and rich chocolate filling. It’s topped with berries for added crunch and texture.

🍓 Just like my chocolate mousse, this layer cake tastes like heaven and is absolutely gorgeous. I first made this cake after stumbling upon the recipe in my one of my cookery books. I made it for a friend’s birthday and everyone, I mean everyone, absolutely loved it. I took one bite of this moist, fudgy piece of heaven and hoped the moment would never end. The chocolate cake is rich and dense and has this intensely deep chocolate flavour. This is what an ultimate birthday cake should taste like.

🍃 If you like Nutella and chocolate as much as I do, then this cake is for you. .catering

Chicken & chickpea curry

🍃 MURGH CHOLAY - A delicious hearty, healthy, chicken curry the whole family will love! Simple quick one-pan curry dinner ready in 30 minutes! No curry paste or curry base is needed!

🥥 This curry is made with tender chicken breast, chickpeas, and creamy aromatic coconut milk. Seasoned with curry powder, and a handful of simple spices. If you like it made kid-friendly or milder version, we reduce the chilli and use mild curry powder. Simply served with fluffy basmati rice, plain naan, or chapatti. We love curries and love to cook at home quite a lot. If you are a fan of curry, you can simply place an order.

🍗 This curry is originally known as ‘ Murgh Cholay ‘ and is made with bone-in chicken pieces, chickpeas, and tomatoes in Authentic Indian and Pakistani recipes. .catering

Mushroom Duxelles & Goat Cheese Turnovers

🍄‍🟫 Flaky, buttery, and oh so DELICIOUS Mushroom Duxelles and Goat Cheese Turnovers…aka the perfect appetiser for anytime of year! Easy to make and buttery rough puff pastry, filled with sautéed mushrooms, shallots, and plenty of fresh herbs. Then, dolloped with goat cheese to cut through some of the richness and give every bite a wonderfully and subtle creamy, tangy flavour. If you’re in need of a crowd pleasing appetiser that’s full of flavour and just as easy to eat as they are to make, you’ve definitely found it! Every bite is truly melt in your mouth delicious and sure to be everyone’s new favourite.

🧈 I have to say, the team and I have been having so much fun with rough puff pastry, as well as savoury bakes! It’s not something we do often, but we’ve been testing a lot of recipes as of late. It’s been so much fun and while nothing is really quite ready yet, there are quite a few ideas coming up that I’m really excited for!

Though, if I’m being honest, these turnovers might just be my favourite thing we’ve come up with so far!

🍢 Appetisers are our specialty. It’s something we’ve been doing for years. When we have family and friends around, especially come holiday’s, and need something delicious and easy that everyone will love.

🍌 To be honest, my husband and I typically whip up scones and bake a loaf (or two!) of banana bread, but we really wanted to continue to test ourselves when it came to small bites with big flavour.

🪶 Annnnd, while these turnovers might not be a “small bite” they’re still light enough to be a wonderful appetiser for get togethers, game day, holiday’s…whenever! .catering

‘Crab’ and Corn Fritters

🦀 If you love crab cakes, I guarantee you’ll love these crispy crab fritters & corn fritters. They’re full of fresh lump crab meat and sweet corn and just enough light batter to hold them together. Top them off with a sweet chilli and lime dressing and watch them disappear!

🌽 Crab fritters are great any time of year. Serve them on a lunchtime salad in the summer or add a platter of these tasty little bites to any holiday table. These make delicious hand-held appetisers on a buffet or served plated with sweet chilli and lime dressing, as an elegant appetiser.

🌶️ This spicy chilli & lime dressing is the perfect way to add a zippy zing to your corn & crab fritters. It’s perfectly balanced with loads of flavour, so you really don’t need to add anything. .catering

Shepherd’s Pie

🥩 This simple and delicious Shepherd’s pie recipe is made from only five ingredients, so it’s very quick to put together. You can have this dish on the table in under 50 minutes from the time you start!

🥕 To make it even faster, use frozen vegetable crumbles that are sold as a substitute for ground beef. Just cook the onion in a tablespoon or so of olive oil, then add the frozen crumbles and cook until heated. Then continue with the recipe.

🥦 Shepherd’s pie is an English recipe that was invented to use up leftovers. You can certainly use any leftover vegetables you have on hand in this easy recipe. Leftover cooked carrots, peas, broccoli, green beans, or cauliflower would be delicious. You can substitute leftover cooked steak or roast beef, cut into cubes, for the ground beef. You could even use pork sausage, ground chicken, turkey, or venison in place of the ground beef. Use your imagination and what you have in the fridge and freezer!

🥔 For the potatoes, use refrigerated mashed potatoes you buy in the store, or make good use of your leftovers. If you don’t have leftover potatoes, we find that the dried potato flakes are a perfectly good substitute when rehydrated, especially when dressed up with some sour cream. .catering

Crab, prawn & garlic chives dumplings.

🥟 When it comes to both taste and versatility, there are few dishes that match that of the dumpling. The juicy morsels of filling encased in dough are an all-in-one meal. They’re an everyday food—enjoyed for breakfast, lunch, snack, and dinner—and also a special occasion one: When served during Lunar New Year, dumplings symbolise prosperity and fortune thanks to its ingot-like shape.

🦀 While it’s quite easy to find bags of frozen dumplings at the grocery store, they’re no match for the homemade kind. With this recipe, which includes a homemade dumpling dough and ground crab and prawn filling, and some practice, you’ll be folding your own like a pro in no time.

🍤 Jiaozi filling is simple to assemble and though the from-scratch wrappers require some work, it’ll become quick work once you get a hang of the rolling. The same goes for the dumpling assembly: Follow the step-by-step instructions to perfect your pleating. And even if yours don’t come out looking quite as good-looking, they’ll be tasty nonetheless.

🔥👩🏾‍🍳🥢 Cynth’s Notes

📌 You can certainly use pre-made dumpling wrappers instead of making them from scratch. The texture will be different, but the dumplings will still be delicious. Dumpling wrappers can be found in Asian grocery stores and in more and more supermarkets these days, either sold fresh in the refrigerated section or in the frozen aisle. .catering

Pumpkin ravioli with walnuts & sage butter

This soft, light butternut pumpkin ravioli with cheese, walnuts and the earthy herb flavour of sage is truly satisfying.

🍃 Homemade pasta might seem like a chore, but trust us—this pumpkin ravioli is worth every second. Filled with a cheesy pumpkin filling and tossed with sage, walnuts and burnt butter sauce, this is the dinner we serve when we’re looking to truly impress. If you’re looking to switch up your dinner this year, keep reading on for all of our top tips on how to make it happen.

🎃 For ease and for flavour, we’d recommend butternut pumpkin. It’s sweeter than your average pumpkin, and much easier to cut into manageable pieces. To roast, we cut into large wedges, toss with olive oil, and bake in a 400° oven until tender. Scoop into a food processor and blend until smooth. 

🧈 We chose to serve our pumpkin ravioli with a simple burnt-butter sauce, paired with walnuts, sage, and fresh Parmesan. We think it complements the pumpkin filling perfectly, but if you’re looking for another option, feel free to add a creamy sauce if you want to double-down on the pumpkin flavour.

🔥👩🏾‍🍳 Cynth’s Notes

⏲️ When making this pasta from scratch, we give ourselves an afternoon to prepare them, or make the pasta dough the night before so we have half the work done already. .catering

Char-grilled baby octopus with white bean puree & salsa!

🐙 Don’t be scared off by the fact that this Greek dish requires a whole baby octopus. The rich, meltingly tender taste of the marinated octopus mixed with the smoky taste of the grill makes believers out of skeptics. It’s a great seafood dish to prepare when the weather gets hot.

♨️ Enjoy these grilled baby octopuses as an appetiser, or for a meal; cook up some white bean puree and grilled bacon , or your favourite salsa.

🔥👩🏾‍🍳🍴Cynth’s Notes

📌 The wonderfully flavourful lemon-oregano marinade comes through even with a short marinade time making this grilled baby octopus a keeper, especially when starting with frozen cooked and thawed octopus. The entire dish comes together easily and makes you feel like a star in front of your guests. .catering

French toast, mascarpone & peach caramel.

🍞 Delicate and sweet, this mascarpone French toast is perfect for an elegant breakfast or brunch. A rich vanilla-brioche French toast, whipped mascarpone, and peach caramel dissolve in your mouth for a delightful morning meal.

🥛 It’s a sweet, light, and airy combination that tastes like a dream. The mascarpone gives this dish the most luscious texture because the cheese is even creamier than heavy cream, and offers a lovely counterpoint to the flavour of the peach caramel.

🥂 This dish requires a simple drink pairing. I would recommend a shrub, spritzer, or Italian soda. Something that is light and sweet and doesn’t compete with the flavours of the dish.

🍑 The deep concentrated burnt carmel colour is beautiful to look at and eat, so much so that you will want to share this breakfast or brunch with people that you love. .catering

Sambal Chicken

🌶️ SAMBEL - Sambal is a spicy, chili-based sauce or relish that is popular in many countries across Southeast Asia, especially Indonesia and Malaysia. The sauce consists of ground or pureed chilies and may include small amounts of other ingredients such as citrus juice, shallots, fruit, salt, sugar, or other spices. Making this spicy chili paste is a way to preserve chilies and is often used when fresh chilies are not available.

🦐 The word “sambal” is also used to indicate a dish in which sambal sauce is the main ingredient. For example, the Malaysian dish “sambal goreng udang” is fresh shrimp seasoned with sambal sauce.

🔥 Flavour: Popular chilies used to make sambal include: habanero, cayenne, bird’s eye, and lombok. The heat level of the sambal is directly related to the type of chili used. Depending on whether or not sugar or fruit is added to the sambal, there may be a hint of sweetness to compliment the heat. Varieties that include shallots, salt, and other spices almost resemble a relish or chili-based salsa.

🔪 Texture: The texture of sambal ranges from a coarse relish to a smooth puree. Traditionally, sambal is made using a stone mortar and pestle to grind the chilies and other ingredients into a paste. Sambal oelek, which can be found in many western grocery stores, derives its name from the pestle with which it is made. .catering

Pork Belly Salad

🥭 This spicy, tangy salad makes for a good appetiser or main dish. In Thailand, pork belly is a popular choice of meat for this dish because of its juicy, fatty texture. You can, however, substitute pork belly with any cut you prefer.

🌶️ A simple version of the dish calls for cilantro and spring onions, but if you want to make a traditional version of this salad, make sure to add some freshly chopped mint leaves, too. Don’t be shy to add a lot of fresh chili or chili flakes for the spice level you desire.

🥬 Traditionally, this dish is eaten with Thai sticky rice in eastern Thailand, but you can make a lighter version of this dish by serving it in lettuce leaves and even create a DIY dinner where everyone picks their favourite way to eat the salad.

🔥👩🏾‍🍳🔪 Cynth’s Notes

📌 Cooking pork belly perfectly combines slow cooking and high heat to achieve perfect results. One popular method is to slow-cook the pork belly at a low temperature initially to render the fat and break down collagen, making it more tender. Following this, a high-heat finish is used to make the skin nice and crispy.  When pork belly is cooked in a hurry or without the proper technique, the collagen doesn’t have adequate time to dissolve, resulting in toughness. .catering

CynthandCo__ Luxe Catering, Private + Corporate Events
📍Sydney
📧[email protected]
0410250333

Scrambled Eggs

🥚 There are several ways to make scrambled eggs, including adding milk, cream, cheese, or water. But there is also another ingredient that turns regular scrambled eggs into a delicious dish that is creamy, soft, and velvety smooth with a rich, satisfying taste—and that is butter.

🧈 After scrambling the eggs in a bowl, small cubes of cold butter are added. Then the eggs are cooked low and slow so they do not dry out and remain the perfect buttery texture. You can add these scrambled eggs to breakfast burritos or simply serve alongside bacon and toast. Just be sure to have the rest of your breakfast ready so you can serve these eggs the second they're done.

🔥👩🏾‍🍳Cynth’s Notes

🍽️ It is important to remember that eggs will continue to cook and firm up after they are off the heat, so you want to turn off the burner a bit before the scrambled eggs are to your liking. Also, have the plates ready for serving so the eggs are perfectly cooked when ready to eat. .catering

RICOTTA & GOAT CHEESE TOMATO TARTLETS

🥮 I fully confess to loving anything wrapped in pastry. Sweet, savoury, a little of both—all fine with me if it's wrapped in either homemade dough, store-bought puff pastry sheets or crispy, crunchy fillo sheets. I wouldn't last long on a carb-free diet.

🧈 One thing I really like about working with homemade dough is how quickly and easily I can make tartlets. Yes, it seems intimidating and I thought so, too, when I first started. But once I accepted that it's meant to break and crumble and be imperfect, I realised how simple it is. Just brush each layer with oil or butter, fill it with delicious things and enjoy.

🍅 I chose to use sweet multicoloured cherry tomatoes for my tartlets to balance out the goat cheese, but any variety of ripe, flavourful tomatoes can be used in this recipe, and fresh herbs are essential. Ricotta and goat cheese are combined to provide a creamy base layer for a topping of ripe, sweet cherry tomatoes in this delicious tartlets.

🔥👩🏾‍🍳🔪 Cynth’s Notes

📌 Use fresh ricotta, sold in wheels from delis and the deli section of supermarkets for the best taste and texture. If cherry tomatoes are not available, you can use heirloom tomatoes. .catering

CynthandCo__ Luxe Catering, Private + Corporate Events
📍Sydney
📧[email protected]
0410250333

Thai black sticky rice, mango & coconut.

🌾 BLACK STICKY RICE - Black sticky rice is a type of glutinous whole grain rice used to make desserts in Thailand and a number of other South-East Asian nations. It has an eye-popping, natural ink-black colour, and when cooked has a nutty flavour with a creamy and sticky pudding-like texture.

🌴 While white sticky rice pudding may be the more well-known Thai dessert, here in Australia upmarket Thai and Modern Asian restaurants tend to favour black sticky rice, for its exotic and eye-catching appearance. It’s not all looks though – it also has a better flavour!

🥭 Just like Western puddings, fresh fruit and a creamy sauce are the perfect accessories to complete the dessert. Sticky rice puddings are frequently finished with good drizzle of coconut cream, and sliced tropical fruit of some kind – usually juicy mango.

Rich but not cloying, and shining with the flavours of South-East Asia, this is the quintessential Thai dessert!

🔥👩🏾‍🍳🥄

📌 Despite the name, glutinous rice is actually gluten-free. It is rice starch that is responsible for the stickiness. In fact, this dessert is also vegan, nut-free and lactose-free. This might just be the one dish everyone on the planet can happily enjoy!! .catering

As the festive season unfolds, Cynthandco.catering extends heartfelt wishes to our cherished customers, wishing you and your family a very Merry Christmas and a joyous New Year filled with love, laughter, and cherished moments.
Here's to a new year filled with exciting catering adventures and continued shared moments. Thank you for making this year so wonderful, and we eagerly anticipate the pleasure of catering for you in the upcoming year.

Merry Christmas and a Happy New Year from all of us .catering

Granola pots with yogurt & berries 🫐

🍒Sometimes, life needs something a little lighter. And these versatile Granola Pots are just the thing to fill the gap… Simple yoghurt, granola and berries, layered for an eye-catching treat that can be eaten any time.

🍓How beautiful do they look?! They are super-easy to put together… And make what some might see as an ‘average’ combination into something truly memorable and special… A dish that looks carefully considered and layered with love and care. But then… That’s how food should be. Right?

🔥👩🏾‍🍳🥄

🍯 Depending on the sweetness level of the granola or your taste buds, you might want to add a little drizzle of liquid sweetener. To keep the pots as light and healthy as possible, it is best to add natural and unrefined sugar. Favourites here are either runny honey or maple syrup….But date syrup, and coconut honey also work gorgeously. Or you could use homemade vegan honey …. Just be careful not to add too much. .catering

Smoked Salmon Blinis

🥞 BLINIS - Blinis are mini pancakes that make perfect finger food for passing around at a party. Top with dill crème fraîche and smoked salmon for a timeless, elegant canapé that never fails to impress!

🍾 If there is ever a time to get a little fancy, Christmas and New Years’ Eve would be it. Break open the bubbles, toast the new year in and order a canapé that will impress the pants off your friends: BLINIS!

🐟Blinis with smoked salmon are a hors d’oeuvre that often appears on the menu of caterers and function venues a-like. And the reason is simple: it’s a classic that everybody loves. It’s elegant and it can be made in large volume.

🔥👩🏾‍🍳🔪 Cynth’s Notes

📌 Unlike regular pancakes, blinis are made with yeast rather than baking powder so they are softer and more delicate. And blinis are made with buckwheat flour which gives it the signature slightly nutty flavour. .catering