Party Food

Appears in
Sydney Seafood School Cookbook
Sydney Seafood School Cookbook

By Roberta Muir

Published 2012

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Bruschetta of raw silver trevally with shiso, preserved lemon & miso ranch dressing
Tonnato tonnato
Cured salmon with extra virgin olive oil & golden shallots
Baccala mantecato alla Veneziana
Salmon rillettes
Smoked eel pâté
Mackerel tarte fine
Tuna brochette à la biscayenne
Escabeche
Thea Dianne’s salmon keftethes
Sea urchin sandwiches
Sydney rock oysters with fire ice
Pacific oysters with dashi jelly
Hazelnut mussels
Chilli salt octopus with almond skordalia
Prawn plums
Deep-fried school prawns
Kadayif-wrapped prawns with muhammara