Nibbles And Starters | Donna Hay

Ingredients

• agadashi tofu dumplings
• arancini meatballs
• avocado, green bean and quinoa salad
• baba ghanoush with hand-cut potato chips
• balsamic beetroot and goat’s cheese tarts
• barbecue pork bao buns
• basic buttermilk fried chicken
• beef empanadas
• beetroot and juniper glazed salmon with horseradish mash
• beetroot and maple glazed salmon with horseradish cream
• beetroot salmon gravlax with tahini flatbread
• beetroot tart with whipped feta
• beetroot, walnut, sage and sumac pesto
• blackcurrant, brussels sprout and cheese flatbread
• braised chilli and tomato eggplant
• bread cup quiches
• breakfast fritters
• brie and caramelised onion tarts
• broad bean bruschetta
• broccoli, toasted almond and mint pesto
• buttermilk onion rings
• caramelised leek, yogurt and herb dip
• caramelised pineapple skewers with rum drizzle
• caramelised vincotto onion tarte tatin
• cardamom and coconut chicken skewers
• carrot, caraway, pine nut and chilli pesto