Foraging for Rose Hips on Martha’s Vineyard, plus a recipe for an amazing Rose Hip Spread from The Martha’s Vineyard Cookbook.
Portuguese style tarts filled with egg custard baked on a short crust pastry
Classic nacho chips served with chilli, cheese and guacamole
Filipino Style Crispy Shrimp Fritters served with Spiced Vinegar Dip
Traditional Kiwi Biscuits made out of rolled oats, desiccated coconut and golden syrup
Strawberry Cream Cheese Danish… A light flaky pastry filled with cream cheese and strawberries.
Tapioca Cake cooked with Coconut Milk and Young Coconut Sport
No-Bake Mint Chocolate Granola Bars…make them green for St. Patrick’s Day.
Baked rolls filled with cinnamon sugar, hazelnuts and chocolates topped with Nutell
Spicy Roasted Nuts – Grab a beer to go with this spicy game day snack.
Cooking with tea: Chinese Tea Eggs, Ginger Tea Soup and Crispy Wontons with Tea salt.
Beetroot party sandwiches are delicious and easy to make for appetizers or snacks
Pulut Panggang (Grilled Glutinous Rice with Lemongrass shrimp)