{"id":282767,"date":"2023-08-29T11:52:46","date_gmt":"2023-08-29T01:52:46","guid":{"rendered":"https:\/\/rosetraining.com.au\/10-exquisite-wedding-hors-d-oeuvres-and-appetisers"},"modified":"2023-08-29T11:52:46","modified_gmt":"2023-08-29T01:52:46","slug":"10-exquisite-wedding-hors-d-oeuvres-and-appetisers","status":"publish","type":"post","link":"https:\/\/rosetraining.com.au\/10-exquisite-wedding-hors-d-oeuvres-and-appetisers","title":{"rendered":"10 Exquisite Wedding Hors D’oeuvres and Appetisers"},"content":{"rendered":"
10 TASTY WEDDING HORS D’OEUVRES AND APPETISERS:<\/strong><\/p>\nWith Recipes! <\/strong><\/p>\n<\/figure>\n<\/p>\nYes! With recipes. I was hungry when I wrote this.<\/p>\nA wedding celebration is a joyous occasion where two souls unite in love and commitment, and all that loving and committing can work up quite an appetite! <\/p>\nHors d’oeuvres and appetisers are an essential part of any wedding reception, as they tantalise guests’ taste buds while they await the main course. <\/p>\nChances are, if you\u2019re reading this as someone getting married soon, you\u2019ll be looking for a caterer. This might give you an idea of the tried and true menu items to ask for. You may even want to whip some up at home to wrap your head – or, more specifically mouth around.<\/p>\nIf you\u2019re a wedding celebrant, you will likely be asked for advice, and it\u2019s always good to have a little knowledge on everything weddings – including the food.<\/p>\nSo let\u2019s explore ten of the best hors d’oeuvres and appetisers that can elevate your wedding and have your guests saying, \u201cCame for the couple – stayed for the food!\u201d <\/p>\nPrawn Cocktail<\/strong><\/p>\n<\/figure>\n<\/p>\nThe prawn cocktail is a classic appetiser believed to have originated in the United States during the 19th century. It gained popularity in the early 20th century, becoming a staple in elegant gatherings and celebrations. It even contains the unpronounceable sauce! \u00a0<\/p>\nRecipe<\/strong><\/p>\nIngredients:<\/p>\n450g large cooked prawns, peeled and deveined<\/p>\n120ml ketchup<\/p>\n2 tablespoons horseradish<\/p>\n1 tablespoon fresh lemon juice<\/p>\n1 teaspoon Worcestershire sauce<\/p>\n1\/2 teaspoon hot sauce (optional)<\/p>\nSalt and pepper to taste<\/p>\nInstructions:<\/p>\nIn a small bowl, mix ketchup, horseradish, lemon juice, Worcestershire sauce, hot sauce (if using), salt, and pepper to create the cocktail sauce.<\/p>\nArrange the cooked prawns on a platter surrounding a small bowl of cocktail sauce.<\/p>\nServe the prawn cocktail chilled and garnish with lemon wedges and fresh parsley.<\/p>\nBruschetta<\/strong><\/p>\n<\/figure>\n<\/p>\nBruschetta hails from Italy, where it was originally a peasant food made by grilling stale bread rubbed with garlic and topped with olive oil and salt. Over time, it evolved into the delectable tomato-based appetiser that all walks of life love today.<\/p>\nRecipe<\/strong><\/p>\nIngredients:<\/p>\n1 baguette, sliced<\/p>\n400g cherry tomatoes, diced<\/p>\n60ml fresh basil, chopped<\/p>\n2 cloves garlic, minced<\/p>\n30ml balsamic vinegar<\/p>\n45ml extra-virgin olive oil<\/p>\nSalt and pepper to taste<\/p>\nInstructions:<\/p>\nPreheat the oven to 190\u00b0C (375\u00b0F).<\/p>\nArrange the baguette slices on a baking sheet and brush with olive oil. Toast in the oven until golden brown.<\/p>\nIn a bowl, combine diced tomatoes, basil, minced garlic, balsamic vinegar, olive oil, salt, and pepper.<\/p>\nSpoon the tomato mixture over the toasted baguette slices and serve immediately.<\/p>\nSpring Rolls<\/strong><\/p>\n<\/figure>\n<\/p>\nSpring rolls have an ancient origin, dating back to ancient China. They were originally prepared to celebrate the spring harvest and later spread to neighbouring Asian countries. Today, they are enjoyed worldwide and make a delightful addition to wedding celebrations.<\/p>\nRecipe<\/strong><\/p>\nIngredients:<\/p>\n12 spring roll wrappers<\/p>\n1 cup cooked prawns or chicken, diced<\/p>\n1 cup shredded lettuce<\/p>\n1 cup julienned carrots<\/p>\n120ml bean sprouts<\/p>\n2 tablespoons soy sauce<\/p>\n1 tablespoon sesame oil<\/p>\n1 tablespoon hoisin sauce<\/p>\nInstructions:<\/p>\nIn a bowl, mix diced prawns or chicken with shredded lettuce, julienned carrots, bean sprouts, soy sauce, sesame oil, and hoisin sauce.<\/p>\nMoisten a spring roll wrapper with water to soften it.<\/p>\nPlace a spoonful of the filling in the centre of the wrapper and fold the sides over. Roll it up tightly, sealing the edge with water.<\/p>\nDeep-fry or bake the spring rolls until golden and crispy.<\/p>\nServe with sweet chilli sauce or soy sauce for dipping.<\/p>\nCaprese Skewers<\/strong><\/p>\n<\/figure>\n<\/p>\nCaprese skewers are a simple and tasty Italian creation, inspired by the colours of the Italian flag – red, white, and green. Unless you\u2019re a goat, eating a flag is probably not an option. This is though. These are named after the island of Capri, known for its fresh, healthy and flavoursome ingredients.<\/p>\nRecipe<\/strong><\/p>\nIngredients:<\/p>\n1 pint cherry tomatoes<\/p>\n225g fresh mozzarella, cubed<\/p>\nFresh basil leaves<\/p>\nBalsamic glaze<\/p>\nExtra-virgin olive oil<\/p>\nSalt and pepper to taste<\/p>\nInstructions:<\/p>\nThread a cherry tomato, a mozzarella cube, and a basil leaf onto each skewer.<\/p>\nArrange the skewers on a serving platter.<\/p>\nDrizzle with balsamic glaze and extra-virgin olive oil.<\/p>\nSprinkle with salt and pepper to taste.<\/p>\nServe immediately for a burst of Italian flavours.<\/p>\nMini Beef Wellingtons<\/strong><\/p>\n<\/figure>\n<\/p>\nBeef Wellington is a classic British dish, but its mini version – Mini Beef Wellingtons – has become a trendy appetiser for special occasions like weddings.<\/p>\nRecipe<\/strong><\/p>\nIngredients:<\/p>\n1 sheet puff pastry, thawed<\/p>\n450g beef tenderloin, cut into small cubes<\/p>\n1 tablespoon olive oil<\/p>\n2 tablespoons Dijon mustard<\/p>\n120ml mushrooms, finely chopped<\/p>\n2 cloves garlic, minced<\/p>\n2 tablespoons butter<\/p>\nSalt and pepper to taste<\/p>\n1 egg, beaten (for egg wash)<\/p>\nInstructions:<\/p>\nPreheat the oven to 200\u00b0C (400\u00b0F).<\/p>\nSeason beef cubes with salt and pepper. In a skillet, heat olive oil and sear the beef until browned. Remove from heat and let it cool.<\/p>\nIn the same skillet, melt butter and saut\u00e9 mushrooms and garlic until tender. Season with salt and pepper.<\/p>\nRoll out the puff pastry and cut it into squares. Brush each square with Dijon mustard.<\/p>\nPlace a spoonful of mushroom mixture and a piece of seared beef in the centre of each square.<\/p>\nFold the pastry over the filling and seal the edges. Brush the top with egg wash.<\/p>\nBake in the preheated oven for about 15-20 minutes or until golden brown.<\/p>\nServe the Mini Beef Wellingtons warm and watch them disappear quickly!<\/p>\nStuffed Mushrooms<\/strong><\/p>\n<\/figure>\n<\/p>\nEven if you\u2019re stuffed and there isn\u2019t mushroom left in your belly, you\u2019ll still find a place for these delectable bites. I\u2019m not sorry for that<\/em>. The origins of stuffed mushrooms are somewhat mysterious, but they have been enjoyed for centuries in various cuisines. These bite-sized delights are perfect for a wedding celebration due to their versatility and elegant presentation.<\/p>\nRecipe<\/strong><\/p>\nIngredients:<\/p>\n20 large button mushrooms<\/p>\n240ml Italian sausage, cooked and crumbled<\/p>\n120ml cream cheese<\/p>\n60ml grated Parmesan cheese<\/p>\n1 tablespoon chopped fresh parsley<\/p>\nSalt and pepper to taste<\/p>\nInstructions:<\/p>\nPreheat the oven to 190\u00b0C (375\u00b0F).<\/p>\nRemove the stems from the mushrooms and set them aside.<\/p>\nIn a bowl, mix cooked Italian sausage, cream cheese, grated Parmesan, chopped parsley, salt, and pepper.<\/p>\nStuff each mushroom cap with the sausage mixture.<\/p>\nArrange the stuffed mushrooms on a baking sheet and bake for 15-20 minutes or until the mushrooms are tender and the filling is golden.<\/p>\nServe warm and enjoy the delectable flavours.<\/p>\nSushi Rolls<\/strong><\/p>\n<\/figure>\n<\/p>\nStep back in time about 20 years and you would be hard pressed to find a sushi joint in a Western country but the fresh deliciousness of a good sushi roll couldn\u2019t be held back for long and now you\u2019ll find one, if not 2 or 3 sushi outlets in every mall. Sushi originated in Southeast Asia but evolved into the delicious Japanese delicacy we know today. Sushi rolls, also known as makizushi, are made by wrapping a variety of ingredients in nori (seaweed) and seasoned rice.<\/p>\nRecipe<\/strong><\/p>\nIngredients:<\/p>\n240ml sushi rice, cooked and seasoned<\/p>\n4 sheets nori (seaweed)<\/p>\nAssorted fillings (e.g., cucumber, avocado, crab sticks, tuna, salmon)<\/p>\nSoy sauce, pickled ginger, and wasabi for serving<\/p>\nInstructions:<\/p>\nLay a bamboo sushi mat on a clean surface and place a sheet of plastic wrap over it.<\/p>\nPlace a sheet of nori, shiny side down, on the plastic wrap.<\/p>\nMoisten your hands with water to prevent sticking, then spread a thin layer of seasoned sushi rice over the nori, leaving a small border at the top.<\/p>\nArrange your chosen fillings horizontally across the rice.<\/p>\nCarefully roll the nori and rice using the bamboo mat, applying gentle pressure to form a tight cylinder.<\/p>\nSlice the sushi roll into bite-sized pieces and serve with soy sauce, pickled ginger, and wasabi.<\/p>\nSpanakopita Triangles<\/strong><\/p>\n<\/figure>\n<\/p>\nSpanakopita is a traditional Greek pastry filled with spinach, feta cheese, and herbs. Its origins trace back to the Byzantine period, making it a delightful appetiser choice for those seeking Mediterranean flavours.<\/p>\nRecipe<\/strong><\/p>\nIngredients:<\/p>\n1 package phyllo dough, thawed<\/p>\n450g fresh spinach, chopped<\/p>\n240ml feta cheese, crumbled<\/p>\n60ml fresh dill, chopped<\/p>\n60ml fresh parsley, chopped<\/p>\n2 cloves garlic, minced<\/p>\n60ml olive oil<\/p>\nSalt and pepper to taste<\/p>\nInstructions:<\/p>\nPreheat the oven to 190\u00b0C (375\u00b0F).<\/p>\nIn a skillet, heat olive oil and saut\u00e9 garlic until fragrant. Add chopped spinach and cook until wilted. Season with salt and pepper.<\/p>\nIn a bowl, mix saut\u00e9ed spinach, crumbled feta, chopped dill, and parsley.<\/p>\nLay one sheet of phyllo dough on a clean surface and brush with olive oil. Place another sheet on top and repeat the process until you have 4-5 layers.<\/p>\nCut the phyllo dough into strips. Place a spoonful of the spinach and feta mixture at the end of each strip.<\/p>\nFold the phyllo over the filling to form a triangle. Continue folding until you reach the end of the strip.<\/p>\nRepeat the process with the remaining phyllo and filling.<\/p>\nArrange the spanakopita triangles on a baking sheet and bake for 15-20 minutes or until golden brown and crispy.<\/p>\nServe warm and enjoy the taste of Greece.<\/p>\nGourmet Cheese Board<\/strong><\/p>\n<\/figure>\n<\/p>\nWhile not a single dish, a gourmet cheese board is a timeless and sophisticated addition to any wedding celebration. Cheese has been enjoyed for centuries, with evidence of cheese-making dating back to ancient civilisations.<\/p>\nSelection and Presentation:<\/p>\nAssorted cheeses (e.g., brie, camembert, aged cheddar, gouda, goat cheese)<\/p>\nCrackers and bread slices<\/p>\nFresh and dried fruits (e.g., grapes, figs, apricots)<\/p>\nNuts (e.g., walnuts, almonds)<\/p>\nHoney or fruit preserves<\/p>\nFresh herbs for garnish<\/p>\nInstructions:<\/p>\nArrange the various cheeses on a large platter or wooden board, leaving enough space for accompaniments.<\/p>\nAdd crackers and bread slices around the cheese.<\/p>\nScatter fresh and dried fruits, as well as nuts, to complement the cheese flavours.<\/p>\nDrizzle honey or add fruit preserves to enhance the taste of certain cheeses.<\/p>\nGarnish the board with fresh herbs for a visually appealing presentation.<\/p>\nEncourage guests to sample different cheese pairings and explore various flavour combinations.<\/p>\nChicken Satay Skewers<\/strong><\/p>\n<\/figure>\n<\/p>\nChicken Satay is a popular Indonesian and Southeast Asian dish with roots in the Java region. Over the centuries, it has become a beloved street food and appetiser choice worldwide.<\/p>\nRecipe<\/strong><\/p>\nIngredients:<\/p>\n450g chicken breast, cut into thin strips<\/p>\n240ml coconut milk<\/p>\n2 tablespoons soy sauce<\/p>\n1 tablespoon fish sauce<\/p>\n1 tablespoon lime juice<\/p>\n1 tablespoon brown sugar<\/p>\n2 cloves garlic, minced<\/p>\n1 teaspoon ground coriander<\/p>\n1 teaspoon ground cumin<\/p>\n1\/2 teaspoon turmeric<\/p>\nWooden skewers, soaked in water<\/p>\nInstructions:<\/p>\nIn a bowl, mix coconut milk, soy sauce, fish sauce, lime juice, brown sugar, minced garlic, ground coriander, ground cumin, and turmeric to create the marinade.<\/p>\nAdd the chicken strips to the marinade and let them marinate for at least 1 hour.<\/p>\nThread the marinated chicken strips onto the soaked wooden skewers.<\/p>\nGrill or broil the chicken satay skewers until cooked through and slightly charred.<\/p>\nServe with peanut sauce or a cucumber salad for a delightful flavour combination.<\/p>\n<\/figure>\n<\/p>\nThere is no such thing as dieting on a wedding day. Wedding celebrations allow you to indulge in delectable treats that leave lasting impressions on your guests. These ten hors d’oeuvres and appetisers not only bring forth a tantalising array of flavours but also carry histories that add an air of sophistication to your special day. From the classic prawn cocktail to trendy mini beef wellingtons and exotic sushi rolls, there’s something to cater to every palate. <\/p>\n<\/figure>\n<\/p>\nThis blog was brought to you by Rose Training AustraliaWritten by Nate Hamon<\/strong><\/p>\nNot a celebrant but are thinking of it as a great career or even side hustle option?<\/p>\nYou are a celebrant but would like some extra training?<\/p>\nCheck out your course options here: https:\/\/rosetraining.com.au\/about-us<\/p>\nAnd\/or contact our friendly team at Rose Training Australia now!<\/p>\nContact form: https:\/\/rosetraining.com.au\/contact-us<\/a><\/p>\nPhone Number: 07 3038 3048<\/p>\nEmail: info@rosetraining.com.au\u00a0<\/p>\n","protected":false},"excerpt":{"rendered":"10 TASTY WEDDING HORS D’OEUVRES AND APPETISERS: With Recipes! Yes! With recipes. I was hungry when I wrote this. A wedding celebration is a joyous occasion where two souls unite in love and commitment, and all that loving and committing can work up quite an appetite! Hors d’oeuvres and appetisers are an essential part of […]<\/p>\n","protected":false},"author":0,"featured_media":282754,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[33],"tags":[],"yoast_head":"\n10 Exquisite Wedding Hors D'oeuvres and Appetisers - Rose Training Australia<\/title>\n\n\n\n\n\n\n\n\n\n\n\n\n\t\n
With Recipes! <\/strong><\/p>\n<\/figure>\n<\/p>\nYes! With recipes. I was hungry when I wrote this.<\/p>\nA wedding celebration is a joyous occasion where two souls unite in love and commitment, and all that loving and committing can work up quite an appetite! <\/p>\nHors d’oeuvres and appetisers are an essential part of any wedding reception, as they tantalise guests’ taste buds while they await the main course. <\/p>\nChances are, if you\u2019re reading this as someone getting married soon, you\u2019ll be looking for a caterer. This might give you an idea of the tried and true menu items to ask for. You may even want to whip some up at home to wrap your head – or, more specifically mouth around.<\/p>\nIf you\u2019re a wedding celebrant, you will likely be asked for advice, and it\u2019s always good to have a little knowledge on everything weddings – including the food.<\/p>\nSo let\u2019s explore ten of the best hors d’oeuvres and appetisers that can elevate your wedding and have your guests saying, \u201cCame for the couple – stayed for the food!\u201d <\/p>\nPrawn Cocktail<\/strong><\/p>\n<\/figure>\n<\/p>\nThe prawn cocktail is a classic appetiser believed to have originated in the United States during the 19th century. It gained popularity in the early 20th century, becoming a staple in elegant gatherings and celebrations. It even contains the unpronounceable sauce! \u00a0<\/p>\nRecipe<\/strong><\/p>\nIngredients:<\/p>\n450g large cooked prawns, peeled and deveined<\/p>\n120ml ketchup<\/p>\n2 tablespoons horseradish<\/p>\n1 tablespoon fresh lemon juice<\/p>\n1 teaspoon Worcestershire sauce<\/p>\n1\/2 teaspoon hot sauce (optional)<\/p>\nSalt and pepper to taste<\/p>\nInstructions:<\/p>\nIn a small bowl, mix ketchup, horseradish, lemon juice, Worcestershire sauce, hot sauce (if using), salt, and pepper to create the cocktail sauce.<\/p>\nArrange the cooked prawns on a platter surrounding a small bowl of cocktail sauce.<\/p>\nServe the prawn cocktail chilled and garnish with lemon wedges and fresh parsley.<\/p>\nBruschetta<\/strong><\/p>\n<\/figure>\n<\/p>\nBruschetta hails from Italy, where it was originally a peasant food made by grilling stale bread rubbed with garlic and topped with olive oil and salt. Over time, it evolved into the delectable tomato-based appetiser that all walks of life love today.<\/p>\nRecipe<\/strong><\/p>\nIngredients:<\/p>\n1 baguette, sliced<\/p>\n400g cherry tomatoes, diced<\/p>\n60ml fresh basil, chopped<\/p>\n2 cloves garlic, minced<\/p>\n30ml balsamic vinegar<\/p>\n45ml extra-virgin olive oil<\/p>\nSalt and pepper to taste<\/p>\nInstructions:<\/p>\nPreheat the oven to 190\u00b0C (375\u00b0F).<\/p>\nArrange the baguette slices on a baking sheet and brush with olive oil. Toast in the oven until golden brown.<\/p>\nIn a bowl, combine diced tomatoes, basil, minced garlic, balsamic vinegar, olive oil, salt, and pepper.<\/p>\nSpoon the tomato mixture over the toasted baguette slices and serve immediately.<\/p>\nSpring Rolls<\/strong><\/p>\n<\/figure>\n<\/p>\nSpring rolls have an ancient origin, dating back to ancient China. They were originally prepared to celebrate the spring harvest and later spread to neighbouring Asian countries. Today, they are enjoyed worldwide and make a delightful addition to wedding celebrations.<\/p>\nRecipe<\/strong><\/p>\nIngredients:<\/p>\n12 spring roll wrappers<\/p>\n1 cup cooked prawns or chicken, diced<\/p>\n1 cup shredded lettuce<\/p>\n1 cup julienned carrots<\/p>\n120ml bean sprouts<\/p>\n2 tablespoons soy sauce<\/p>\n1 tablespoon sesame oil<\/p>\n1 tablespoon hoisin sauce<\/p>\nInstructions:<\/p>\nIn a bowl, mix diced prawns or chicken with shredded lettuce, julienned carrots, bean sprouts, soy sauce, sesame oil, and hoisin sauce.<\/p>\nMoisten a spring roll wrapper with water to soften it.<\/p>\nPlace a spoonful of the filling in the centre of the wrapper and fold the sides over. Roll it up tightly, sealing the edge with water.<\/p>\nDeep-fry or bake the spring rolls until golden and crispy.<\/p>\nServe with sweet chilli sauce or soy sauce for dipping.<\/p>\nCaprese Skewers<\/strong><\/p>\n<\/figure>\n<\/p>\nCaprese skewers are a simple and tasty Italian creation, inspired by the colours of the Italian flag – red, white, and green. Unless you\u2019re a goat, eating a flag is probably not an option. This is though. These are named after the island of Capri, known for its fresh, healthy and flavoursome ingredients.<\/p>\nRecipe<\/strong><\/p>\nIngredients:<\/p>\n1 pint cherry tomatoes<\/p>\n225g fresh mozzarella, cubed<\/p>\nFresh basil leaves<\/p>\nBalsamic glaze<\/p>\nExtra-virgin olive oil<\/p>\nSalt and pepper to taste<\/p>\nInstructions:<\/p>\nThread a cherry tomato, a mozzarella cube, and a basil leaf onto each skewer.<\/p>\nArrange the skewers on a serving platter.<\/p>\nDrizzle with balsamic glaze and extra-virgin olive oil.<\/p>\nSprinkle with salt and pepper to taste.<\/p>\nServe immediately for a burst of Italian flavours.<\/p>\nMini Beef Wellingtons<\/strong><\/p>\n<\/figure>\n<\/p>\nBeef Wellington is a classic British dish, but its mini version – Mini Beef Wellingtons – has become a trendy appetiser for special occasions like weddings.<\/p>\nRecipe<\/strong><\/p>\nIngredients:<\/p>\n1 sheet puff pastry, thawed<\/p>\n450g beef tenderloin, cut into small cubes<\/p>\n1 tablespoon olive oil<\/p>\n2 tablespoons Dijon mustard<\/p>\n120ml mushrooms, finely chopped<\/p>\n2 cloves garlic, minced<\/p>\n2 tablespoons butter<\/p>\nSalt and pepper to taste<\/p>\n1 egg, beaten (for egg wash)<\/p>\nInstructions:<\/p>\nPreheat the oven to 200\u00b0C (400\u00b0F).<\/p>\nSeason beef cubes with salt and pepper. In a skillet, heat olive oil and sear the beef until browned. Remove from heat and let it cool.<\/p>\nIn the same skillet, melt butter and saut\u00e9 mushrooms and garlic until tender. Season with salt and pepper.<\/p>\nRoll out the puff pastry and cut it into squares. Brush each square with Dijon mustard.<\/p>\nPlace a spoonful of mushroom mixture and a piece of seared beef in the centre of each square.<\/p>\nFold the pastry over the filling and seal the edges. Brush the top with egg wash.<\/p>\nBake in the preheated oven for about 15-20 minutes or until golden brown.<\/p>\nServe the Mini Beef Wellingtons warm and watch them disappear quickly!<\/p>\nStuffed Mushrooms<\/strong><\/p>\n<\/figure>\n<\/p>\nEven if you\u2019re stuffed and there isn\u2019t mushroom left in your belly, you\u2019ll still find a place for these delectable bites. I\u2019m not sorry for that<\/em>. The origins of stuffed mushrooms are somewhat mysterious, but they have been enjoyed for centuries in various cuisines. These bite-sized delights are perfect for a wedding celebration due to their versatility and elegant presentation.<\/p>\nRecipe<\/strong><\/p>\nIngredients:<\/p>\n20 large button mushrooms<\/p>\n240ml Italian sausage, cooked and crumbled<\/p>\n120ml cream cheese<\/p>\n60ml grated Parmesan cheese<\/p>\n1 tablespoon chopped fresh parsley<\/p>\nSalt and pepper to taste<\/p>\nInstructions:<\/p>\nPreheat the oven to 190\u00b0C (375\u00b0F).<\/p>\nRemove the stems from the mushrooms and set them aside.<\/p>\nIn a bowl, mix cooked Italian sausage, cream cheese, grated Parmesan, chopped parsley, salt, and pepper.<\/p>\nStuff each mushroom cap with the sausage mixture.<\/p>\nArrange the stuffed mushrooms on a baking sheet and bake for 15-20 minutes or until the mushrooms are tender and the filling is golden.<\/p>\nServe warm and enjoy the delectable flavours.<\/p>\nSushi Rolls<\/strong><\/p>\n<\/figure>\n<\/p>\nStep back in time about 20 years and you would be hard pressed to find a sushi joint in a Western country but the fresh deliciousness of a good sushi roll couldn\u2019t be held back for long and now you\u2019ll find one, if not 2 or 3 sushi outlets in every mall. Sushi originated in Southeast Asia but evolved into the delicious Japanese delicacy we know today. Sushi rolls, also known as makizushi, are made by wrapping a variety of ingredients in nori (seaweed) and seasoned rice.<\/p>\nRecipe<\/strong><\/p>\nIngredients:<\/p>\n240ml sushi rice, cooked and seasoned<\/p>\n4 sheets nori (seaweed)<\/p>\nAssorted fillings (e.g., cucumber, avocado, crab sticks, tuna, salmon)<\/p>\nSoy sauce, pickled ginger, and wasabi for serving<\/p>\nInstructions:<\/p>\nLay a bamboo sushi mat on a clean surface and place a sheet of plastic wrap over it.<\/p>\nPlace a sheet of nori, shiny side down, on the plastic wrap.<\/p>\nMoisten your hands with water to prevent sticking, then spread a thin layer of seasoned sushi rice over the nori, leaving a small border at the top.<\/p>\nArrange your chosen fillings horizontally across the rice.<\/p>\nCarefully roll the nori and rice using the bamboo mat, applying gentle pressure to form a tight cylinder.<\/p>\nSlice the sushi roll into bite-sized pieces and serve with soy sauce, pickled ginger, and wasabi.<\/p>\nSpanakopita Triangles<\/strong><\/p>\n<\/figure>\n<\/p>\nSpanakopita is a traditional Greek pastry filled with spinach, feta cheese, and herbs. Its origins trace back to the Byzantine period, making it a delightful appetiser choice for those seeking Mediterranean flavours.<\/p>\nRecipe<\/strong><\/p>\nIngredients:<\/p>\n1 package phyllo dough, thawed<\/p>\n450g fresh spinach, chopped<\/p>\n240ml feta cheese, crumbled<\/p>\n60ml fresh dill, chopped<\/p>\n60ml fresh parsley, chopped<\/p>\n2 cloves garlic, minced<\/p>\n60ml olive oil<\/p>\nSalt and pepper to taste<\/p>\nInstructions:<\/p>\nPreheat the oven to 190\u00b0C (375\u00b0F).<\/p>\nIn a skillet, heat olive oil and saut\u00e9 garlic until fragrant. Add chopped spinach and cook until wilted. Season with salt and pepper.<\/p>\nIn a bowl, mix saut\u00e9ed spinach, crumbled feta, chopped dill, and parsley.<\/p>\nLay one sheet of phyllo dough on a clean surface and brush with olive oil. Place another sheet on top and repeat the process until you have 4-5 layers.<\/p>\nCut the phyllo dough into strips. Place a spoonful of the spinach and feta mixture at the end of each strip.<\/p>\nFold the phyllo over the filling to form a triangle. Continue folding until you reach the end of the strip.<\/p>\nRepeat the process with the remaining phyllo and filling.<\/p>\nArrange the spanakopita triangles on a baking sheet and bake for 15-20 minutes or until golden brown and crispy.<\/p>\nServe warm and enjoy the taste of Greece.<\/p>\nGourmet Cheese Board<\/strong><\/p>\n<\/figure>\n<\/p>\nWhile not a single dish, a gourmet cheese board is a timeless and sophisticated addition to any wedding celebration. Cheese has been enjoyed for centuries, with evidence of cheese-making dating back to ancient civilisations.<\/p>\nSelection and Presentation:<\/p>\nAssorted cheeses (e.g., brie, camembert, aged cheddar, gouda, goat cheese)<\/p>\nCrackers and bread slices<\/p>\nFresh and dried fruits (e.g., grapes, figs, apricots)<\/p>\nNuts (e.g., walnuts, almonds)<\/p>\nHoney or fruit preserves<\/p>\nFresh herbs for garnish<\/p>\nInstructions:<\/p>\nArrange the various cheeses on a large platter or wooden board, leaving enough space for accompaniments.<\/p>\nAdd crackers and bread slices around the cheese.<\/p>\nScatter fresh and dried fruits, as well as nuts, to complement the cheese flavours.<\/p>\nDrizzle honey or add fruit preserves to enhance the taste of certain cheeses.<\/p>\nGarnish the board with fresh herbs for a visually appealing presentation.<\/p>\nEncourage guests to sample different cheese pairings and explore various flavour combinations.<\/p>\nChicken Satay Skewers<\/strong><\/p>\n<\/figure>\n<\/p>\nChicken Satay is a popular Indonesian and Southeast Asian dish with roots in the Java region. Over the centuries, it has become a beloved street food and appetiser choice worldwide.<\/p>\nRecipe<\/strong><\/p>\nIngredients:<\/p>\n450g chicken breast, cut into thin strips<\/p>\n240ml coconut milk<\/p>\n2 tablespoons soy sauce<\/p>\n1 tablespoon fish sauce<\/p>\n1 tablespoon lime juice<\/p>\n1 tablespoon brown sugar<\/p>\n2 cloves garlic, minced<\/p>\n1 teaspoon ground coriander<\/p>\n1 teaspoon ground cumin<\/p>\n1\/2 teaspoon turmeric<\/p>\nWooden skewers, soaked in water<\/p>\nInstructions:<\/p>\nIn a bowl, mix coconut milk, soy sauce, fish sauce, lime juice, brown sugar, minced garlic, ground coriander, ground cumin, and turmeric to create the marinade.<\/p>\nAdd the chicken strips to the marinade and let them marinate for at least 1 hour.<\/p>\nThread the marinated chicken strips onto the soaked wooden skewers.<\/p>\nGrill or broil the chicken satay skewers until cooked through and slightly charred.<\/p>\nServe with peanut sauce or a cucumber salad for a delightful flavour combination.<\/p>\n<\/figure>\n<\/p>\nThere is no such thing as dieting on a wedding day. Wedding celebrations allow you to indulge in delectable treats that leave lasting impressions on your guests. These ten hors d’oeuvres and appetisers not only bring forth a tantalising array of flavours but also carry histories that add an air of sophistication to your special day. From the classic prawn cocktail to trendy mini beef wellingtons and exotic sushi rolls, there’s something to cater to every palate. <\/p>\n<\/figure>\n<\/p>\nThis blog was brought to you by Rose Training AustraliaWritten by Nate Hamon<\/strong><\/p>\nNot a celebrant but are thinking of it as a great career or even side hustle option?<\/p>\nYou are a celebrant but would like some extra training?<\/p>\nCheck out your course options here: https:\/\/rosetraining.com.au\/about-us<\/p>\nAnd\/or contact our friendly team at Rose Training Australia now!<\/p>\nContact form: https:\/\/rosetraining.com.au\/contact-us<\/a><\/p>\nPhone Number: 07 3038 3048<\/p>\nEmail: info@rosetraining.com.au\u00a0<\/p>\n","protected":false},"excerpt":{"rendered":"10 TASTY WEDDING HORS D’OEUVRES AND APPETISERS: With Recipes! Yes! With recipes. I was hungry when I wrote this. A wedding celebration is a joyous occasion where two souls unite in love and commitment, and all that loving and committing can work up quite an appetite! Hors d’oeuvres and appetisers are an essential part of […]<\/p>\n","protected":false},"author":0,"featured_media":282754,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[33],"tags":[],"yoast_head":"\n10 Exquisite Wedding Hors D'oeuvres and Appetisers - Rose Training Australia<\/title>\n\n\n\n\n\n\n\n\n\n\n\n\n\t\n
<\/figure>\n<\/p>\nYes! With recipes. I was hungry when I wrote this.<\/p>\nA wedding celebration is a joyous occasion where two souls unite in love and commitment, and all that loving and committing can work up quite an appetite! <\/p>\nHors d’oeuvres and appetisers are an essential part of any wedding reception, as they tantalise guests’ taste buds while they await the main course. <\/p>\nChances are, if you\u2019re reading this as someone getting married soon, you\u2019ll be looking for a caterer. This might give you an idea of the tried and true menu items to ask for. You may even want to whip some up at home to wrap your head – or, more specifically mouth around.<\/p>\nIf you\u2019re a wedding celebrant, you will likely be asked for advice, and it\u2019s always good to have a little knowledge on everything weddings – including the food.<\/p>\nSo let\u2019s explore ten of the best hors d’oeuvres and appetisers that can elevate your wedding and have your guests saying, \u201cCame for the couple – stayed for the food!\u201d <\/p>\nPrawn Cocktail<\/strong><\/p>\n<\/figure>\n<\/p>\nThe prawn cocktail is a classic appetiser believed to have originated in the United States during the 19th century. It gained popularity in the early 20th century, becoming a staple in elegant gatherings and celebrations. It even contains the unpronounceable sauce! \u00a0<\/p>\nRecipe<\/strong><\/p>\nIngredients:<\/p>\n450g large cooked prawns, peeled and deveined<\/p>\n120ml ketchup<\/p>\n2 tablespoons horseradish<\/p>\n1 tablespoon fresh lemon juice<\/p>\n1 teaspoon Worcestershire sauce<\/p>\n1\/2 teaspoon hot sauce (optional)<\/p>\nSalt and pepper to taste<\/p>\nInstructions:<\/p>\nIn a small bowl, mix ketchup, horseradish, lemon juice, Worcestershire sauce, hot sauce (if using), salt, and pepper to create the cocktail sauce.<\/p>\nArrange the cooked prawns on a platter surrounding a small bowl of cocktail sauce.<\/p>\nServe the prawn cocktail chilled and garnish with lemon wedges and fresh parsley.<\/p>\nBruschetta<\/strong><\/p>\n<\/figure>\n<\/p>\nBruschetta hails from Italy, where it was originally a peasant food made by grilling stale bread rubbed with garlic and topped with olive oil and salt. Over time, it evolved into the delectable tomato-based appetiser that all walks of life love today.<\/p>\nRecipe<\/strong><\/p>\nIngredients:<\/p>\n1 baguette, sliced<\/p>\n400g cherry tomatoes, diced<\/p>\n60ml fresh basil, chopped<\/p>\n2 cloves garlic, minced<\/p>\n30ml balsamic vinegar<\/p>\n45ml extra-virgin olive oil<\/p>\nSalt and pepper to taste<\/p>\nInstructions:<\/p>\nPreheat the oven to 190\u00b0C (375\u00b0F).<\/p>\nArrange the baguette slices on a baking sheet and brush with olive oil. Toast in the oven until golden brown.<\/p>\nIn a bowl, combine diced tomatoes, basil, minced garlic, balsamic vinegar, olive oil, salt, and pepper.<\/p>\nSpoon the tomato mixture over the toasted baguette slices and serve immediately.<\/p>\nSpring Rolls<\/strong><\/p>\n<\/figure>\n<\/p>\nSpring rolls have an ancient origin, dating back to ancient China. They were originally prepared to celebrate the spring harvest and later spread to neighbouring Asian countries. Today, they are enjoyed worldwide and make a delightful addition to wedding celebrations.<\/p>\nRecipe<\/strong><\/p>\nIngredients:<\/p>\n12 spring roll wrappers<\/p>\n1 cup cooked prawns or chicken, diced<\/p>\n1 cup shredded lettuce<\/p>\n1 cup julienned carrots<\/p>\n120ml bean sprouts<\/p>\n2 tablespoons soy sauce<\/p>\n1 tablespoon sesame oil<\/p>\n1 tablespoon hoisin sauce<\/p>\nInstructions:<\/p>\nIn a bowl, mix diced prawns or chicken with shredded lettuce, julienned carrots, bean sprouts, soy sauce, sesame oil, and hoisin sauce.<\/p>\nMoisten a spring roll wrapper with water to soften it.<\/p>\nPlace a spoonful of the filling in the centre of the wrapper and fold the sides over. Roll it up tightly, sealing the edge with water.<\/p>\nDeep-fry or bake the spring rolls until golden and crispy.<\/p>\nServe with sweet chilli sauce or soy sauce for dipping.<\/p>\nCaprese Skewers<\/strong><\/p>\n<\/figure>\n<\/p>\nCaprese skewers are a simple and tasty Italian creation, inspired by the colours of the Italian flag – red, white, and green. Unless you\u2019re a goat, eating a flag is probably not an option. This is though. These are named after the island of Capri, known for its fresh, healthy and flavoursome ingredients.<\/p>\nRecipe<\/strong><\/p>\nIngredients:<\/p>\n1 pint cherry tomatoes<\/p>\n225g fresh mozzarella, cubed<\/p>\nFresh basil leaves<\/p>\nBalsamic glaze<\/p>\nExtra-virgin olive oil<\/p>\nSalt and pepper to taste<\/p>\nInstructions:<\/p>\nThread a cherry tomato, a mozzarella cube, and a basil leaf onto each skewer.<\/p>\nArrange the skewers on a serving platter.<\/p>\nDrizzle with balsamic glaze and extra-virgin olive oil.<\/p>\nSprinkle with salt and pepper to taste.<\/p>\nServe immediately for a burst of Italian flavours.<\/p>\nMini Beef Wellingtons<\/strong><\/p>\n<\/figure>\n<\/p>\nBeef Wellington is a classic British dish, but its mini version – Mini Beef Wellingtons – has become a trendy appetiser for special occasions like weddings.<\/p>\nRecipe<\/strong><\/p>\nIngredients:<\/p>\n1 sheet puff pastry, thawed<\/p>\n450g beef tenderloin, cut into small cubes<\/p>\n1 tablespoon olive oil<\/p>\n2 tablespoons Dijon mustard<\/p>\n120ml mushrooms, finely chopped<\/p>\n2 cloves garlic, minced<\/p>\n2 tablespoons butter<\/p>\nSalt and pepper to taste<\/p>\n1 egg, beaten (for egg wash)<\/p>\nInstructions:<\/p>\nPreheat the oven to 200\u00b0C (400\u00b0F).<\/p>\nSeason beef cubes with salt and pepper. In a skillet, heat olive oil and sear the beef until browned. Remove from heat and let it cool.<\/p>\nIn the same skillet, melt butter and saut\u00e9 mushrooms and garlic until tender. Season with salt and pepper.<\/p>\nRoll out the puff pastry and cut it into squares. Brush each square with Dijon mustard.<\/p>\nPlace a spoonful of mushroom mixture and a piece of seared beef in the centre of each square.<\/p>\nFold the pastry over the filling and seal the edges. Brush the top with egg wash.<\/p>\nBake in the preheated oven for about 15-20 minutes or until golden brown.<\/p>\nServe the Mini Beef Wellingtons warm and watch them disappear quickly!<\/p>\nStuffed Mushrooms<\/strong><\/p>\n<\/figure>\n<\/p>\nEven if you\u2019re stuffed and there isn\u2019t mushroom left in your belly, you\u2019ll still find a place for these delectable bites. I\u2019m not sorry for that<\/em>. The origins of stuffed mushrooms are somewhat mysterious, but they have been enjoyed for centuries in various cuisines. These bite-sized delights are perfect for a wedding celebration due to their versatility and elegant presentation.<\/p>\nRecipe<\/strong><\/p>\nIngredients:<\/p>\n20 large button mushrooms<\/p>\n240ml Italian sausage, cooked and crumbled<\/p>\n120ml cream cheese<\/p>\n60ml grated Parmesan cheese<\/p>\n1 tablespoon chopped fresh parsley<\/p>\nSalt and pepper to taste<\/p>\nInstructions:<\/p>\nPreheat the oven to 190\u00b0C (375\u00b0F).<\/p>\nRemove the stems from the mushrooms and set them aside.<\/p>\nIn a bowl, mix cooked Italian sausage, cream cheese, grated Parmesan, chopped parsley, salt, and pepper.<\/p>\nStuff each mushroom cap with the sausage mixture.<\/p>\nArrange the stuffed mushrooms on a baking sheet and bake for 15-20 minutes or until the mushrooms are tender and the filling is golden.<\/p>\nServe warm and enjoy the delectable flavours.<\/p>\nSushi Rolls<\/strong><\/p>\n<\/figure>\n<\/p>\nStep back in time about 20 years and you would be hard pressed to find a sushi joint in a Western country but the fresh deliciousness of a good sushi roll couldn\u2019t be held back for long and now you\u2019ll find one, if not 2 or 3 sushi outlets in every mall. Sushi originated in Southeast Asia but evolved into the delicious Japanese delicacy we know today. Sushi rolls, also known as makizushi, are made by wrapping a variety of ingredients in nori (seaweed) and seasoned rice.<\/p>\nRecipe<\/strong><\/p>\nIngredients:<\/p>\n240ml sushi rice, cooked and seasoned<\/p>\n4 sheets nori (seaweed)<\/p>\nAssorted fillings (e.g., cucumber, avocado, crab sticks, tuna, salmon)<\/p>\nSoy sauce, pickled ginger, and wasabi for serving<\/p>\nInstructions:<\/p>\nLay a bamboo sushi mat on a clean surface and place a sheet of plastic wrap over it.<\/p>\nPlace a sheet of nori, shiny side down, on the plastic wrap.<\/p>\nMoisten your hands with water to prevent sticking, then spread a thin layer of seasoned sushi rice over the nori, leaving a small border at the top.<\/p>\nArrange your chosen fillings horizontally across the rice.<\/p>\nCarefully roll the nori and rice using the bamboo mat, applying gentle pressure to form a tight cylinder.<\/p>\nSlice the sushi roll into bite-sized pieces and serve with soy sauce, pickled ginger, and wasabi.<\/p>\nSpanakopita Triangles<\/strong><\/p>\n<\/figure>\n<\/p>\nSpanakopita is a traditional Greek pastry filled with spinach, feta cheese, and herbs. Its origins trace back to the Byzantine period, making it a delightful appetiser choice for those seeking Mediterranean flavours.<\/p>\nRecipe<\/strong><\/p>\nIngredients:<\/p>\n1 package phyllo dough, thawed<\/p>\n450g fresh spinach, chopped<\/p>\n240ml feta cheese, crumbled<\/p>\n60ml fresh dill, chopped<\/p>\n60ml fresh parsley, chopped<\/p>\n2 cloves garlic, minced<\/p>\n60ml olive oil<\/p>\nSalt and pepper to taste<\/p>\nInstructions:<\/p>\nPreheat the oven to 190\u00b0C (375\u00b0F).<\/p>\nIn a skillet, heat olive oil and saut\u00e9 garlic until fragrant. Add chopped spinach and cook until wilted. Season with salt and pepper.<\/p>\nIn a bowl, mix saut\u00e9ed spinach, crumbled feta, chopped dill, and parsley.<\/p>\nLay one sheet of phyllo dough on a clean surface and brush with olive oil. Place another sheet on top and repeat the process until you have 4-5 layers.<\/p>\nCut the phyllo dough into strips. Place a spoonful of the spinach and feta mixture at the end of each strip.<\/p>\nFold the phyllo over the filling to form a triangle. Continue folding until you reach the end of the strip.<\/p>\nRepeat the process with the remaining phyllo and filling.<\/p>\nArrange the spanakopita triangles on a baking sheet and bake for 15-20 minutes or until golden brown and crispy.<\/p>\nServe warm and enjoy the taste of Greece.<\/p>\nGourmet Cheese Board<\/strong><\/p>\n<\/figure>\n<\/p>\nWhile not a single dish, a gourmet cheese board is a timeless and sophisticated addition to any wedding celebration. Cheese has been enjoyed for centuries, with evidence of cheese-making dating back to ancient civilisations.<\/p>\nSelection and Presentation:<\/p>\nAssorted cheeses (e.g., brie, camembert, aged cheddar, gouda, goat cheese)<\/p>\nCrackers and bread slices<\/p>\nFresh and dried fruits (e.g., grapes, figs, apricots)<\/p>\nNuts (e.g., walnuts, almonds)<\/p>\nHoney or fruit preserves<\/p>\nFresh herbs for garnish<\/p>\nInstructions:<\/p>\nArrange the various cheeses on a large platter or wooden board, leaving enough space for accompaniments.<\/p>\nAdd crackers and bread slices around the cheese.<\/p>\nScatter fresh and dried fruits, as well as nuts, to complement the cheese flavours.<\/p>\nDrizzle honey or add fruit preserves to enhance the taste of certain cheeses.<\/p>\nGarnish the board with fresh herbs for a visually appealing presentation.<\/p>\nEncourage guests to sample different cheese pairings and explore various flavour combinations.<\/p>\nChicken Satay Skewers<\/strong><\/p>\n<\/figure>\n<\/p>\nChicken Satay is a popular Indonesian and Southeast Asian dish with roots in the Java region. Over the centuries, it has become a beloved street food and appetiser choice worldwide.<\/p>\nRecipe<\/strong><\/p>\nIngredients:<\/p>\n450g chicken breast, cut into thin strips<\/p>\n240ml coconut milk<\/p>\n2 tablespoons soy sauce<\/p>\n1 tablespoon fish sauce<\/p>\n1 tablespoon lime juice<\/p>\n1 tablespoon brown sugar<\/p>\n2 cloves garlic, minced<\/p>\n1 teaspoon ground coriander<\/p>\n1 teaspoon ground cumin<\/p>\n1\/2 teaspoon turmeric<\/p>\nWooden skewers, soaked in water<\/p>\nInstructions:<\/p>\nIn a bowl, mix coconut milk, soy sauce, fish sauce, lime juice, brown sugar, minced garlic, ground coriander, ground cumin, and turmeric to create the marinade.<\/p>\nAdd the chicken strips to the marinade and let them marinate for at least 1 hour.<\/p>\nThread the marinated chicken strips onto the soaked wooden skewers.<\/p>\nGrill or broil the chicken satay skewers until cooked through and slightly charred.<\/p>\nServe with peanut sauce or a cucumber salad for a delightful flavour combination.<\/p>\n<\/figure>\n<\/p>\nThere is no such thing as dieting on a wedding day. Wedding celebrations allow you to indulge in delectable treats that leave lasting impressions on your guests. These ten hors d’oeuvres and appetisers not only bring forth a tantalising array of flavours but also carry histories that add an air of sophistication to your special day. From the classic prawn cocktail to trendy mini beef wellingtons and exotic sushi rolls, there’s something to cater to every palate. <\/p>\n<\/figure>\n<\/p>\nThis blog was brought to you by Rose Training AustraliaWritten by Nate Hamon<\/strong><\/p>\nNot a celebrant but are thinking of it as a great career or even side hustle option?<\/p>\nYou are a celebrant but would like some extra training?<\/p>\nCheck out your course options here: https:\/\/rosetraining.com.au\/about-us<\/p>\nAnd\/or contact our friendly team at Rose Training Australia now!<\/p>\nContact form: https:\/\/rosetraining.com.au\/contact-us<\/a><\/p>\nPhone Number: 07 3038 3048<\/p>\nEmail: info@rosetraining.com.au\u00a0<\/p>\n","protected":false},"excerpt":{"rendered":"10 TASTY WEDDING HORS D’OEUVRES AND APPETISERS: With Recipes! Yes! With recipes. I was hungry when I wrote this. A wedding celebration is a joyous occasion where two souls unite in love and commitment, and all that loving and committing can work up quite an appetite! Hors d’oeuvres and appetisers are an essential part of […]<\/p>\n","protected":false},"author":0,"featured_media":282754,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[33],"tags":[],"yoast_head":"\n10 Exquisite Wedding Hors D'oeuvres and Appetisers - Rose Training Australia<\/title>\n\n\n\n\n\n\n\n\n\n\n\n\n\t\n
Yes! With recipes. I was hungry when I wrote this.<\/p>\n
A wedding celebration is a joyous occasion where two souls unite in love and commitment, and all that loving and committing can work up quite an appetite! <\/p>\n
Hors d’oeuvres and appetisers are an essential part of any wedding reception, as they tantalise guests’ taste buds while they await the main course. <\/p>\n
Chances are, if you\u2019re reading this as someone getting married soon, you\u2019ll be looking for a caterer. This might give you an idea of the tried and true menu items to ask for. You may even want to whip some up at home to wrap your head – or, more specifically mouth around.<\/p>\n
If you\u2019re a wedding celebrant, you will likely be asked for advice, and it\u2019s always good to have a little knowledge on everything weddings – including the food.<\/p>\n
So let\u2019s explore ten of the best hors d’oeuvres and appetisers that can elevate your wedding and have your guests saying, \u201cCame for the couple – stayed for the food!\u201d <\/p>\n
Prawn Cocktail<\/strong><\/p>\n<\/figure>\n<\/p>\nThe prawn cocktail is a classic appetiser believed to have originated in the United States during the 19th century. It gained popularity in the early 20th century, becoming a staple in elegant gatherings and celebrations. It even contains the unpronounceable sauce! \u00a0<\/p>\nRecipe<\/strong><\/p>\nIngredients:<\/p>\n450g large cooked prawns, peeled and deveined<\/p>\n120ml ketchup<\/p>\n2 tablespoons horseradish<\/p>\n1 tablespoon fresh lemon juice<\/p>\n1 teaspoon Worcestershire sauce<\/p>\n1\/2 teaspoon hot sauce (optional)<\/p>\nSalt and pepper to taste<\/p>\nInstructions:<\/p>\nIn a small bowl, mix ketchup, horseradish, lemon juice, Worcestershire sauce, hot sauce (if using), salt, and pepper to create the cocktail sauce.<\/p>\nArrange the cooked prawns on a platter surrounding a small bowl of cocktail sauce.<\/p>\nServe the prawn cocktail chilled and garnish with lemon wedges and fresh parsley.<\/p>\nBruschetta<\/strong><\/p>\n<\/figure>\n<\/p>\nBruschetta hails from Italy, where it was originally a peasant food made by grilling stale bread rubbed with garlic and topped with olive oil and salt. Over time, it evolved into the delectable tomato-based appetiser that all walks of life love today.<\/p>\nRecipe<\/strong><\/p>\nIngredients:<\/p>\n1 baguette, sliced<\/p>\n400g cherry tomatoes, diced<\/p>\n60ml fresh basil, chopped<\/p>\n2 cloves garlic, minced<\/p>\n30ml balsamic vinegar<\/p>\n45ml extra-virgin olive oil<\/p>\nSalt and pepper to taste<\/p>\nInstructions:<\/p>\nPreheat the oven to 190\u00b0C (375\u00b0F).<\/p>\nArrange the baguette slices on a baking sheet and brush with olive oil. Toast in the oven until golden brown.<\/p>\nIn a bowl, combine diced tomatoes, basil, minced garlic, balsamic vinegar, olive oil, salt, and pepper.<\/p>\nSpoon the tomato mixture over the toasted baguette slices and serve immediately.<\/p>\nSpring Rolls<\/strong><\/p>\n<\/figure>\n<\/p>\nSpring rolls have an ancient origin, dating back to ancient China. They were originally prepared to celebrate the spring harvest and later spread to neighbouring Asian countries. Today, they are enjoyed worldwide and make a delightful addition to wedding celebrations.<\/p>\nRecipe<\/strong><\/p>\nIngredients:<\/p>\n12 spring roll wrappers<\/p>\n1 cup cooked prawns or chicken, diced<\/p>\n1 cup shredded lettuce<\/p>\n1 cup julienned carrots<\/p>\n120ml bean sprouts<\/p>\n2 tablespoons soy sauce<\/p>\n1 tablespoon sesame oil<\/p>\n1 tablespoon hoisin sauce<\/p>\nInstructions:<\/p>\nIn a bowl, mix diced prawns or chicken with shredded lettuce, julienned carrots, bean sprouts, soy sauce, sesame oil, and hoisin sauce.<\/p>\nMoisten a spring roll wrapper with water to soften it.<\/p>\nPlace a spoonful of the filling in the centre of the wrapper and fold the sides over. Roll it up tightly, sealing the edge with water.<\/p>\nDeep-fry or bake the spring rolls until golden and crispy.<\/p>\nServe with sweet chilli sauce or soy sauce for dipping.<\/p>\nCaprese Skewers<\/strong><\/p>\n<\/figure>\n<\/p>\nCaprese skewers are a simple and tasty Italian creation, inspired by the colours of the Italian flag – red, white, and green. Unless you\u2019re a goat, eating a flag is probably not an option. This is though. These are named after the island of Capri, known for its fresh, healthy and flavoursome ingredients.<\/p>\nRecipe<\/strong><\/p>\nIngredients:<\/p>\n1 pint cherry tomatoes<\/p>\n225g fresh mozzarella, cubed<\/p>\nFresh basil leaves<\/p>\nBalsamic glaze<\/p>\nExtra-virgin olive oil<\/p>\nSalt and pepper to taste<\/p>\nInstructions:<\/p>\nThread a cherry tomato, a mozzarella cube, and a basil leaf onto each skewer.<\/p>\nArrange the skewers on a serving platter.<\/p>\nDrizzle with balsamic glaze and extra-virgin olive oil.<\/p>\nSprinkle with salt and pepper to taste.<\/p>\nServe immediately for a burst of Italian flavours.<\/p>\nMini Beef Wellingtons<\/strong><\/p>\n<\/figure>\n<\/p>\nBeef Wellington is a classic British dish, but its mini version – Mini Beef Wellingtons – has become a trendy appetiser for special occasions like weddings.<\/p>\nRecipe<\/strong><\/p>\nIngredients:<\/p>\n1 sheet puff pastry, thawed<\/p>\n450g beef tenderloin, cut into small cubes<\/p>\n1 tablespoon olive oil<\/p>\n2 tablespoons Dijon mustard<\/p>\n120ml mushrooms, finely chopped<\/p>\n2 cloves garlic, minced<\/p>\n2 tablespoons butter<\/p>\nSalt and pepper to taste<\/p>\n1 egg, beaten (for egg wash)<\/p>\nInstructions:<\/p>\nPreheat the oven to 200\u00b0C (400\u00b0F).<\/p>\nSeason beef cubes with salt and pepper. In a skillet, heat olive oil and sear the beef until browned. Remove from heat and let it cool.<\/p>\nIn the same skillet, melt butter and saut\u00e9 mushrooms and garlic until tender. Season with salt and pepper.<\/p>\nRoll out the puff pastry and cut it into squares. Brush each square with Dijon mustard.<\/p>\nPlace a spoonful of mushroom mixture and a piece of seared beef in the centre of each square.<\/p>\nFold the pastry over the filling and seal the edges. Brush the top with egg wash.<\/p>\nBake in the preheated oven for about 15-20 minutes or until golden brown.<\/p>\nServe the Mini Beef Wellingtons warm and watch them disappear quickly!<\/p>\nStuffed Mushrooms<\/strong><\/p>\n<\/figure>\n<\/p>\nEven if you\u2019re stuffed and there isn\u2019t mushroom left in your belly, you\u2019ll still find a place for these delectable bites. I\u2019m not sorry for that<\/em>. The origins of stuffed mushrooms are somewhat mysterious, but they have been enjoyed for centuries in various cuisines. These bite-sized delights are perfect for a wedding celebration due to their versatility and elegant presentation.<\/p>\nRecipe<\/strong><\/p>\nIngredients:<\/p>\n20 large button mushrooms<\/p>\n240ml Italian sausage, cooked and crumbled<\/p>\n120ml cream cheese<\/p>\n60ml grated Parmesan cheese<\/p>\n1 tablespoon chopped fresh parsley<\/p>\nSalt and pepper to taste<\/p>\nInstructions:<\/p>\nPreheat the oven to 190\u00b0C (375\u00b0F).<\/p>\nRemove the stems from the mushrooms and set them aside.<\/p>\nIn a bowl, mix cooked Italian sausage, cream cheese, grated Parmesan, chopped parsley, salt, and pepper.<\/p>\nStuff each mushroom cap with the sausage mixture.<\/p>\nArrange the stuffed mushrooms on a baking sheet and bake for 15-20 minutes or until the mushrooms are tender and the filling is golden.<\/p>\nServe warm and enjoy the delectable flavours.<\/p>\nSushi Rolls<\/strong><\/p>\n<\/figure>\n<\/p>\nStep back in time about 20 years and you would be hard pressed to find a sushi joint in a Western country but the fresh deliciousness of a good sushi roll couldn\u2019t be held back for long and now you\u2019ll find one, if not 2 or 3 sushi outlets in every mall. Sushi originated in Southeast Asia but evolved into the delicious Japanese delicacy we know today. Sushi rolls, also known as makizushi, are made by wrapping a variety of ingredients in nori (seaweed) and seasoned rice.<\/p>\nRecipe<\/strong><\/p>\nIngredients:<\/p>\n240ml sushi rice, cooked and seasoned<\/p>\n4 sheets nori (seaweed)<\/p>\nAssorted fillings (e.g., cucumber, avocado, crab sticks, tuna, salmon)<\/p>\nSoy sauce, pickled ginger, and wasabi for serving<\/p>\nInstructions:<\/p>\nLay a bamboo sushi mat on a clean surface and place a sheet of plastic wrap over it.<\/p>\nPlace a sheet of nori, shiny side down, on the plastic wrap.<\/p>\nMoisten your hands with water to prevent sticking, then spread a thin layer of seasoned sushi rice over the nori, leaving a small border at the top.<\/p>\nArrange your chosen fillings horizontally across the rice.<\/p>\nCarefully roll the nori and rice using the bamboo mat, applying gentle pressure to form a tight cylinder.<\/p>\nSlice the sushi roll into bite-sized pieces and serve with soy sauce, pickled ginger, and wasabi.<\/p>\nSpanakopita Triangles<\/strong><\/p>\n<\/figure>\n<\/p>\nSpanakopita is a traditional Greek pastry filled with spinach, feta cheese, and herbs. Its origins trace back to the Byzantine period, making it a delightful appetiser choice for those seeking Mediterranean flavours.<\/p>\nRecipe<\/strong><\/p>\nIngredients:<\/p>\n1 package phyllo dough, thawed<\/p>\n450g fresh spinach, chopped<\/p>\n240ml feta cheese, crumbled<\/p>\n60ml fresh dill, chopped<\/p>\n60ml fresh parsley, chopped<\/p>\n2 cloves garlic, minced<\/p>\n60ml olive oil<\/p>\nSalt and pepper to taste<\/p>\nInstructions:<\/p>\nPreheat the oven to 190\u00b0C (375\u00b0F).<\/p>\nIn a skillet, heat olive oil and saut\u00e9 garlic until fragrant. Add chopped spinach and cook until wilted. Season with salt and pepper.<\/p>\nIn a bowl, mix saut\u00e9ed spinach, crumbled feta, chopped dill, and parsley.<\/p>\nLay one sheet of phyllo dough on a clean surface and brush with olive oil. Place another sheet on top and repeat the process until you have 4-5 layers.<\/p>\nCut the phyllo dough into strips. Place a spoonful of the spinach and feta mixture at the end of each strip.<\/p>\nFold the phyllo over the filling to form a triangle. Continue folding until you reach the end of the strip.<\/p>\nRepeat the process with the remaining phyllo and filling.<\/p>\nArrange the spanakopita triangles on a baking sheet and bake for 15-20 minutes or until golden brown and crispy.<\/p>\nServe warm and enjoy the taste of Greece.<\/p>\nGourmet Cheese Board<\/strong><\/p>\n<\/figure>\n<\/p>\nWhile not a single dish, a gourmet cheese board is a timeless and sophisticated addition to any wedding celebration. Cheese has been enjoyed for centuries, with evidence of cheese-making dating back to ancient civilisations.<\/p>\nSelection and Presentation:<\/p>\nAssorted cheeses (e.g., brie, camembert, aged cheddar, gouda, goat cheese)<\/p>\nCrackers and bread slices<\/p>\nFresh and dried fruits (e.g., grapes, figs, apricots)<\/p>\nNuts (e.g., walnuts, almonds)<\/p>\nHoney or fruit preserves<\/p>\nFresh herbs for garnish<\/p>\nInstructions:<\/p>\nArrange the various cheeses on a large platter or wooden board, leaving enough space for accompaniments.<\/p>\nAdd crackers and bread slices around the cheese.<\/p>\nScatter fresh and dried fruits, as well as nuts, to complement the cheese flavours.<\/p>\nDrizzle honey or add fruit preserves to enhance the taste of certain cheeses.<\/p>\nGarnish the board with fresh herbs for a visually appealing presentation.<\/p>\nEncourage guests to sample different cheese pairings and explore various flavour combinations.<\/p>\nChicken Satay Skewers<\/strong><\/p>\n<\/figure>\n<\/p>\nChicken Satay is a popular Indonesian and Southeast Asian dish with roots in the Java region. Over the centuries, it has become a beloved street food and appetiser choice worldwide.<\/p>\nRecipe<\/strong><\/p>\nIngredients:<\/p>\n450g chicken breast, cut into thin strips<\/p>\n240ml coconut milk<\/p>\n2 tablespoons soy sauce<\/p>\n1 tablespoon fish sauce<\/p>\n1 tablespoon lime juice<\/p>\n1 tablespoon brown sugar<\/p>\n2 cloves garlic, minced<\/p>\n1 teaspoon ground coriander<\/p>\n1 teaspoon ground cumin<\/p>\n1\/2 teaspoon turmeric<\/p>\nWooden skewers, soaked in water<\/p>\nInstructions:<\/p>\nIn a bowl, mix coconut milk, soy sauce, fish sauce, lime juice, brown sugar, minced garlic, ground coriander, ground cumin, and turmeric to create the marinade.<\/p>\nAdd the chicken strips to the marinade and let them marinate for at least 1 hour.<\/p>\nThread the marinated chicken strips onto the soaked wooden skewers.<\/p>\nGrill or broil the chicken satay skewers until cooked through and slightly charred.<\/p>\nServe with peanut sauce or a cucumber salad for a delightful flavour combination.<\/p>\n<\/figure>\n<\/p>\nThere is no such thing as dieting on a wedding day. Wedding celebrations allow you to indulge in delectable treats that leave lasting impressions on your guests. These ten hors d’oeuvres and appetisers not only bring forth a tantalising array of flavours but also carry histories that add an air of sophistication to your special day. From the classic prawn cocktail to trendy mini beef wellingtons and exotic sushi rolls, there’s something to cater to every palate. <\/p>\n<\/figure>\n<\/p>\nThis blog was brought to you by Rose Training AustraliaWritten by Nate Hamon<\/strong><\/p>\nNot a celebrant but are thinking of it as a great career or even side hustle option?<\/p>\nYou are a celebrant but would like some extra training?<\/p>\nCheck out your course options here: https:\/\/rosetraining.com.au\/about-us<\/p>\nAnd\/or contact our friendly team at Rose Training Australia now!<\/p>\nContact form: https:\/\/rosetraining.com.au\/contact-us<\/a><\/p>\nPhone Number: 07 3038 3048<\/p>\nEmail: info@rosetraining.com.au\u00a0<\/p>\n","protected":false},"excerpt":{"rendered":"10 TASTY WEDDING HORS D’OEUVRES AND APPETISERS: With Recipes! Yes! With recipes. I was hungry when I wrote this. A wedding celebration is a joyous occasion where two souls unite in love and commitment, and all that loving and committing can work up quite an appetite! Hors d’oeuvres and appetisers are an essential part of […]<\/p>\n","protected":false},"author":0,"featured_media":282754,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[33],"tags":[],"yoast_head":"\n10 Exquisite Wedding Hors D'oeuvres and Appetisers - Rose Training Australia<\/title>\n\n\n\n\n\n\n\n\n\n\n\n\n\t\n
<\/figure>\n<\/p>\nThe prawn cocktail is a classic appetiser believed to have originated in the United States during the 19th century. It gained popularity in the early 20th century, becoming a staple in elegant gatherings and celebrations. It even contains the unpronounceable sauce! \u00a0<\/p>\nRecipe<\/strong><\/p>\nIngredients:<\/p>\n450g large cooked prawns, peeled and deveined<\/p>\n120ml ketchup<\/p>\n2 tablespoons horseradish<\/p>\n1 tablespoon fresh lemon juice<\/p>\n1 teaspoon Worcestershire sauce<\/p>\n1\/2 teaspoon hot sauce (optional)<\/p>\nSalt and pepper to taste<\/p>\nInstructions:<\/p>\nIn a small bowl, mix ketchup, horseradish, lemon juice, Worcestershire sauce, hot sauce (if using), salt, and pepper to create the cocktail sauce.<\/p>\nArrange the cooked prawns on a platter surrounding a small bowl of cocktail sauce.<\/p>\nServe the prawn cocktail chilled and garnish with lemon wedges and fresh parsley.<\/p>\nBruschetta<\/strong><\/p>\n<\/figure>\n<\/p>\nBruschetta hails from Italy, where it was originally a peasant food made by grilling stale bread rubbed with garlic and topped with olive oil and salt. Over time, it evolved into the delectable tomato-based appetiser that all walks of life love today.<\/p>\nRecipe<\/strong><\/p>\nIngredients:<\/p>\n1 baguette, sliced<\/p>\n400g cherry tomatoes, diced<\/p>\n60ml fresh basil, chopped<\/p>\n2 cloves garlic, minced<\/p>\n30ml balsamic vinegar<\/p>\n45ml extra-virgin olive oil<\/p>\nSalt and pepper to taste<\/p>\nInstructions:<\/p>\nPreheat the oven to 190\u00b0C (375\u00b0F).<\/p>\nArrange the baguette slices on a baking sheet and brush with olive oil. Toast in the oven until golden brown.<\/p>\nIn a bowl, combine diced tomatoes, basil, minced garlic, balsamic vinegar, olive oil, salt, and pepper.<\/p>\nSpoon the tomato mixture over the toasted baguette slices and serve immediately.<\/p>\nSpring Rolls<\/strong><\/p>\n<\/figure>\n<\/p>\nSpring rolls have an ancient origin, dating back to ancient China. They were originally prepared to celebrate the spring harvest and later spread to neighbouring Asian countries. Today, they are enjoyed worldwide and make a delightful addition to wedding celebrations.<\/p>\nRecipe<\/strong><\/p>\nIngredients:<\/p>\n12 spring roll wrappers<\/p>\n1 cup cooked prawns or chicken, diced<\/p>\n1 cup shredded lettuce<\/p>\n1 cup julienned carrots<\/p>\n120ml bean sprouts<\/p>\n2 tablespoons soy sauce<\/p>\n1 tablespoon sesame oil<\/p>\n1 tablespoon hoisin sauce<\/p>\nInstructions:<\/p>\nIn a bowl, mix diced prawns or chicken with shredded lettuce, julienned carrots, bean sprouts, soy sauce, sesame oil, and hoisin sauce.<\/p>\nMoisten a spring roll wrapper with water to soften it.<\/p>\nPlace a spoonful of the filling in the centre of the wrapper and fold the sides over. Roll it up tightly, sealing the edge with water.<\/p>\nDeep-fry or bake the spring rolls until golden and crispy.<\/p>\nServe with sweet chilli sauce or soy sauce for dipping.<\/p>\nCaprese Skewers<\/strong><\/p>\n<\/figure>\n<\/p>\nCaprese skewers are a simple and tasty Italian creation, inspired by the colours of the Italian flag – red, white, and green. Unless you\u2019re a goat, eating a flag is probably not an option. This is though. These are named after the island of Capri, known for its fresh, healthy and flavoursome ingredients.<\/p>\nRecipe<\/strong><\/p>\nIngredients:<\/p>\n1 pint cherry tomatoes<\/p>\n225g fresh mozzarella, cubed<\/p>\nFresh basil leaves<\/p>\nBalsamic glaze<\/p>\nExtra-virgin olive oil<\/p>\nSalt and pepper to taste<\/p>\nInstructions:<\/p>\nThread a cherry tomato, a mozzarella cube, and a basil leaf onto each skewer.<\/p>\nArrange the skewers on a serving platter.<\/p>\nDrizzle with balsamic glaze and extra-virgin olive oil.<\/p>\nSprinkle with salt and pepper to taste.<\/p>\nServe immediately for a burst of Italian flavours.<\/p>\nMini Beef Wellingtons<\/strong><\/p>\n<\/figure>\n<\/p>\nBeef Wellington is a classic British dish, but its mini version – Mini Beef Wellingtons – has become a trendy appetiser for special occasions like weddings.<\/p>\nRecipe<\/strong><\/p>\nIngredients:<\/p>\n1 sheet puff pastry, thawed<\/p>\n450g beef tenderloin, cut into small cubes<\/p>\n1 tablespoon olive oil<\/p>\n2 tablespoons Dijon mustard<\/p>\n120ml mushrooms, finely chopped<\/p>\n2 cloves garlic, minced<\/p>\n2 tablespoons butter<\/p>\nSalt and pepper to taste<\/p>\n1 egg, beaten (for egg wash)<\/p>\nInstructions:<\/p>\nPreheat the oven to 200\u00b0C (400\u00b0F).<\/p>\nSeason beef cubes with salt and pepper. In a skillet, heat olive oil and sear the beef until browned. Remove from heat and let it cool.<\/p>\nIn the same skillet, melt butter and saut\u00e9 mushrooms and garlic until tender. Season with salt and pepper.<\/p>\nRoll out the puff pastry and cut it into squares. Brush each square with Dijon mustard.<\/p>\nPlace a spoonful of mushroom mixture and a piece of seared beef in the centre of each square.<\/p>\nFold the pastry over the filling and seal the edges. Brush the top with egg wash.<\/p>\nBake in the preheated oven for about 15-20 minutes or until golden brown.<\/p>\nServe the Mini Beef Wellingtons warm and watch them disappear quickly!<\/p>\nStuffed Mushrooms<\/strong><\/p>\n<\/figure>\n<\/p>\nEven if you\u2019re stuffed and there isn\u2019t mushroom left in your belly, you\u2019ll still find a place for these delectable bites. I\u2019m not sorry for that<\/em>. The origins of stuffed mushrooms are somewhat mysterious, but they have been enjoyed for centuries in various cuisines. These bite-sized delights are perfect for a wedding celebration due to their versatility and elegant presentation.<\/p>\nRecipe<\/strong><\/p>\nIngredients:<\/p>\n20 large button mushrooms<\/p>\n240ml Italian sausage, cooked and crumbled<\/p>\n120ml cream cheese<\/p>\n60ml grated Parmesan cheese<\/p>\n1 tablespoon chopped fresh parsley<\/p>\nSalt and pepper to taste<\/p>\nInstructions:<\/p>\nPreheat the oven to 190\u00b0C (375\u00b0F).<\/p>\nRemove the stems from the mushrooms and set them aside.<\/p>\nIn a bowl, mix cooked Italian sausage, cream cheese, grated Parmesan, chopped parsley, salt, and pepper.<\/p>\nStuff each mushroom cap with the sausage mixture.<\/p>\nArrange the stuffed mushrooms on a baking sheet and bake for 15-20 minutes or until the mushrooms are tender and the filling is golden.<\/p>\nServe warm and enjoy the delectable flavours.<\/p>\nSushi Rolls<\/strong><\/p>\n<\/figure>\n<\/p>\nStep back in time about 20 years and you would be hard pressed to find a sushi joint in a Western country but the fresh deliciousness of a good sushi roll couldn\u2019t be held back for long and now you\u2019ll find one, if not 2 or 3 sushi outlets in every mall. Sushi originated in Southeast Asia but evolved into the delicious Japanese delicacy we know today. Sushi rolls, also known as makizushi, are made by wrapping a variety of ingredients in nori (seaweed) and seasoned rice.<\/p>\nRecipe<\/strong><\/p>\nIngredients:<\/p>\n240ml sushi rice, cooked and seasoned<\/p>\n4 sheets nori (seaweed)<\/p>\nAssorted fillings (e.g., cucumber, avocado, crab sticks, tuna, salmon)<\/p>\nSoy sauce, pickled ginger, and wasabi for serving<\/p>\nInstructions:<\/p>\nLay a bamboo sushi mat on a clean surface and place a sheet of plastic wrap over it.<\/p>\nPlace a sheet of nori, shiny side down, on the plastic wrap.<\/p>\nMoisten your hands with water to prevent sticking, then spread a thin layer of seasoned sushi rice over the nori, leaving a small border at the top.<\/p>\nArrange your chosen fillings horizontally across the rice.<\/p>\nCarefully roll the nori and rice using the bamboo mat, applying gentle pressure to form a tight cylinder.<\/p>\nSlice the sushi roll into bite-sized pieces and serve with soy sauce, pickled ginger, and wasabi.<\/p>\nSpanakopita Triangles<\/strong><\/p>\n<\/figure>\n<\/p>\nSpanakopita is a traditional Greek pastry filled with spinach, feta cheese, and herbs. Its origins trace back to the Byzantine period, making it a delightful appetiser choice for those seeking Mediterranean flavours.<\/p>\nRecipe<\/strong><\/p>\nIngredients:<\/p>\n1 package phyllo dough, thawed<\/p>\n450g fresh spinach, chopped<\/p>\n240ml feta cheese, crumbled<\/p>\n60ml fresh dill, chopped<\/p>\n60ml fresh parsley, chopped<\/p>\n2 cloves garlic, minced<\/p>\n60ml olive oil<\/p>\nSalt and pepper to taste<\/p>\nInstructions:<\/p>\nPreheat the oven to 190\u00b0C (375\u00b0F).<\/p>\nIn a skillet, heat olive oil and saut\u00e9 garlic until fragrant. Add chopped spinach and cook until wilted. Season with salt and pepper.<\/p>\nIn a bowl, mix saut\u00e9ed spinach, crumbled feta, chopped dill, and parsley.<\/p>\nLay one sheet of phyllo dough on a clean surface and brush with olive oil. Place another sheet on top and repeat the process until you have 4-5 layers.<\/p>\nCut the phyllo dough into strips. Place a spoonful of the spinach and feta mixture at the end of each strip.<\/p>\nFold the phyllo over the filling to form a triangle. Continue folding until you reach the end of the strip.<\/p>\nRepeat the process with the remaining phyllo and filling.<\/p>\nArrange the spanakopita triangles on a baking sheet and bake for 15-20 minutes or until golden brown and crispy.<\/p>\nServe warm and enjoy the taste of Greece.<\/p>\nGourmet Cheese Board<\/strong><\/p>\n<\/figure>\n<\/p>\nWhile not a single dish, a gourmet cheese board is a timeless and sophisticated addition to any wedding celebration. Cheese has been enjoyed for centuries, with evidence of cheese-making dating back to ancient civilisations.<\/p>\nSelection and Presentation:<\/p>\nAssorted cheeses (e.g., brie, camembert, aged cheddar, gouda, goat cheese)<\/p>\nCrackers and bread slices<\/p>\nFresh and dried fruits (e.g., grapes, figs, apricots)<\/p>\nNuts (e.g., walnuts, almonds)<\/p>\nHoney or fruit preserves<\/p>\nFresh herbs for garnish<\/p>\nInstructions:<\/p>\nArrange the various cheeses on a large platter or wooden board, leaving enough space for accompaniments.<\/p>\nAdd crackers and bread slices around the cheese.<\/p>\nScatter fresh and dried fruits, as well as nuts, to complement the cheese flavours.<\/p>\nDrizzle honey or add fruit preserves to enhance the taste of certain cheeses.<\/p>\nGarnish the board with fresh herbs for a visually appealing presentation.<\/p>\nEncourage guests to sample different cheese pairings and explore various flavour combinations.<\/p>\nChicken Satay Skewers<\/strong><\/p>\n<\/figure>\n<\/p>\nChicken Satay is a popular Indonesian and Southeast Asian dish with roots in the Java region. Over the centuries, it has become a beloved street food and appetiser choice worldwide.<\/p>\nRecipe<\/strong><\/p>\nIngredients:<\/p>\n450g chicken breast, cut into thin strips<\/p>\n240ml coconut milk<\/p>\n2 tablespoons soy sauce<\/p>\n1 tablespoon fish sauce<\/p>\n1 tablespoon lime juice<\/p>\n1 tablespoon brown sugar<\/p>\n2 cloves garlic, minced<\/p>\n1 teaspoon ground coriander<\/p>\n1 teaspoon ground cumin<\/p>\n1\/2 teaspoon turmeric<\/p>\nWooden skewers, soaked in water<\/p>\nInstructions:<\/p>\nIn a bowl, mix coconut milk, soy sauce, fish sauce, lime juice, brown sugar, minced garlic, ground coriander, ground cumin, and turmeric to create the marinade.<\/p>\nAdd the chicken strips to the marinade and let them marinate for at least 1 hour.<\/p>\nThread the marinated chicken strips onto the soaked wooden skewers.<\/p>\nGrill or broil the chicken satay skewers until cooked through and slightly charred.<\/p>\nServe with peanut sauce or a cucumber salad for a delightful flavour combination.<\/p>\n<\/figure>\n<\/p>\nThere is no such thing as dieting on a wedding day. Wedding celebrations allow you to indulge in delectable treats that leave lasting impressions on your guests. These ten hors d’oeuvres and appetisers not only bring forth a tantalising array of flavours but also carry histories that add an air of sophistication to your special day. From the classic prawn cocktail to trendy mini beef wellingtons and exotic sushi rolls, there’s something to cater to every palate. <\/p>\n<\/figure>\n<\/p>\nThis blog was brought to you by Rose Training AustraliaWritten by Nate Hamon<\/strong><\/p>\nNot a celebrant but are thinking of it as a great career or even side hustle option?<\/p>\nYou are a celebrant but would like some extra training?<\/p>\nCheck out your course options here: https:\/\/rosetraining.com.au\/about-us<\/p>\nAnd\/or contact our friendly team at Rose Training Australia now!<\/p>\nContact form: https:\/\/rosetraining.com.au\/contact-us<\/a><\/p>\nPhone Number: 07 3038 3048<\/p>\nEmail: info@rosetraining.com.au\u00a0<\/p>\n","protected":false},"excerpt":{"rendered":"10 TASTY WEDDING HORS D’OEUVRES AND APPETISERS: With Recipes! Yes! With recipes. I was hungry when I wrote this. A wedding celebration is a joyous occasion where two souls unite in love and commitment, and all that loving and committing can work up quite an appetite! Hors d’oeuvres and appetisers are an essential part of […]<\/p>\n","protected":false},"author":0,"featured_media":282754,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[33],"tags":[],"yoast_head":"\n10 Exquisite Wedding Hors D'oeuvres and Appetisers - Rose Training Australia<\/title>\n\n\n\n\n\n\n\n\n\n\n\n\n\t\n
The prawn cocktail is a classic appetiser believed to have originated in the United States during the 19th century. It gained popularity in the early 20th century, becoming a staple in elegant gatherings and celebrations. It even contains the unpronounceable sauce! \u00a0<\/p>\n
Recipe<\/strong><\/p>\nIngredients:<\/p>\n450g large cooked prawns, peeled and deveined<\/p>\n120ml ketchup<\/p>\n2 tablespoons horseradish<\/p>\n1 tablespoon fresh lemon juice<\/p>\n1 teaspoon Worcestershire sauce<\/p>\n1\/2 teaspoon hot sauce (optional)<\/p>\nSalt and pepper to taste<\/p>\nInstructions:<\/p>\nIn a small bowl, mix ketchup, horseradish, lemon juice, Worcestershire sauce, hot sauce (if using), salt, and pepper to create the cocktail sauce.<\/p>\nArrange the cooked prawns on a platter surrounding a small bowl of cocktail sauce.<\/p>\nServe the prawn cocktail chilled and garnish with lemon wedges and fresh parsley.<\/p>\nBruschetta<\/strong><\/p>\n<\/figure>\n<\/p>\nBruschetta hails from Italy, where it was originally a peasant food made by grilling stale bread rubbed with garlic and topped with olive oil and salt. Over time, it evolved into the delectable tomato-based appetiser that all walks of life love today.<\/p>\nRecipe<\/strong><\/p>\nIngredients:<\/p>\n1 baguette, sliced<\/p>\n400g cherry tomatoes, diced<\/p>\n60ml fresh basil, chopped<\/p>\n2 cloves garlic, minced<\/p>\n30ml balsamic vinegar<\/p>\n45ml extra-virgin olive oil<\/p>\nSalt and pepper to taste<\/p>\nInstructions:<\/p>\nPreheat the oven to 190\u00b0C (375\u00b0F).<\/p>\nArrange the baguette slices on a baking sheet and brush with olive oil. Toast in the oven until golden brown.<\/p>\nIn a bowl, combine diced tomatoes, basil, minced garlic, balsamic vinegar, olive oil, salt, and pepper.<\/p>\nSpoon the tomato mixture over the toasted baguette slices and serve immediately.<\/p>\nSpring Rolls<\/strong><\/p>\n<\/figure>\n<\/p>\nSpring rolls have an ancient origin, dating back to ancient China. They were originally prepared to celebrate the spring harvest and later spread to neighbouring Asian countries. Today, they are enjoyed worldwide and make a delightful addition to wedding celebrations.<\/p>\nRecipe<\/strong><\/p>\nIngredients:<\/p>\n12 spring roll wrappers<\/p>\n1 cup cooked prawns or chicken, diced<\/p>\n1 cup shredded lettuce<\/p>\n1 cup julienned carrots<\/p>\n120ml bean sprouts<\/p>\n2 tablespoons soy sauce<\/p>\n1 tablespoon sesame oil<\/p>\n1 tablespoon hoisin sauce<\/p>\nInstructions:<\/p>\nIn a bowl, mix diced prawns or chicken with shredded lettuce, julienned carrots, bean sprouts, soy sauce, sesame oil, and hoisin sauce.<\/p>\nMoisten a spring roll wrapper with water to soften it.<\/p>\nPlace a spoonful of the filling in the centre of the wrapper and fold the sides over. Roll it up tightly, sealing the edge with water.<\/p>\nDeep-fry or bake the spring rolls until golden and crispy.<\/p>\nServe with sweet chilli sauce or soy sauce for dipping.<\/p>\nCaprese Skewers<\/strong><\/p>\n<\/figure>\n<\/p>\nCaprese skewers are a simple and tasty Italian creation, inspired by the colours of the Italian flag – red, white, and green. Unless you\u2019re a goat, eating a flag is probably not an option. This is though. These are named after the island of Capri, known for its fresh, healthy and flavoursome ingredients.<\/p>\nRecipe<\/strong><\/p>\nIngredients:<\/p>\n1 pint cherry tomatoes<\/p>\n225g fresh mozzarella, cubed<\/p>\nFresh basil leaves<\/p>\nBalsamic glaze<\/p>\nExtra-virgin olive oil<\/p>\nSalt and pepper to taste<\/p>\nInstructions:<\/p>\nThread a cherry tomato, a mozzarella cube, and a basil leaf onto each skewer.<\/p>\nArrange the skewers on a serving platter.<\/p>\nDrizzle with balsamic glaze and extra-virgin olive oil.<\/p>\nSprinkle with salt and pepper to taste.<\/p>\nServe immediately for a burst of Italian flavours.<\/p>\nMini Beef Wellingtons<\/strong><\/p>\n<\/figure>\n<\/p>\nBeef Wellington is a classic British dish, but its mini version – Mini Beef Wellingtons – has become a trendy appetiser for special occasions like weddings.<\/p>\nRecipe<\/strong><\/p>\nIngredients:<\/p>\n1 sheet puff pastry, thawed<\/p>\n450g beef tenderloin, cut into small cubes<\/p>\n1 tablespoon olive oil<\/p>\n2 tablespoons Dijon mustard<\/p>\n120ml mushrooms, finely chopped<\/p>\n2 cloves garlic, minced<\/p>\n2 tablespoons butter<\/p>\nSalt and pepper to taste<\/p>\n1 egg, beaten (for egg wash)<\/p>\nInstructions:<\/p>\nPreheat the oven to 200\u00b0C (400\u00b0F).<\/p>\nSeason beef cubes with salt and pepper. In a skillet, heat olive oil and sear the beef until browned. Remove from heat and let it cool.<\/p>\nIn the same skillet, melt butter and saut\u00e9 mushrooms and garlic until tender. Season with salt and pepper.<\/p>\nRoll out the puff pastry and cut it into squares. Brush each square with Dijon mustard.<\/p>\nPlace a spoonful of mushroom mixture and a piece of seared beef in the centre of each square.<\/p>\nFold the pastry over the filling and seal the edges. Brush the top with egg wash.<\/p>\nBake in the preheated oven for about 15-20 minutes or until golden brown.<\/p>\nServe the Mini Beef Wellingtons warm and watch them disappear quickly!<\/p>\nStuffed Mushrooms<\/strong><\/p>\n<\/figure>\n<\/p>\nEven if you\u2019re stuffed and there isn\u2019t mushroom left in your belly, you\u2019ll still find a place for these delectable bites. I\u2019m not sorry for that<\/em>. The origins of stuffed mushrooms are somewhat mysterious, but they have been enjoyed for centuries in various cuisines. These bite-sized delights are perfect for a wedding celebration due to their versatility and elegant presentation.<\/p>\nRecipe<\/strong><\/p>\nIngredients:<\/p>\n20 large button mushrooms<\/p>\n240ml Italian sausage, cooked and crumbled<\/p>\n120ml cream cheese<\/p>\n60ml grated Parmesan cheese<\/p>\n1 tablespoon chopped fresh parsley<\/p>\nSalt and pepper to taste<\/p>\nInstructions:<\/p>\nPreheat the oven to 190\u00b0C (375\u00b0F).<\/p>\nRemove the stems from the mushrooms and set them aside.<\/p>\nIn a bowl, mix cooked Italian sausage, cream cheese, grated Parmesan, chopped parsley, salt, and pepper.<\/p>\nStuff each mushroom cap with the sausage mixture.<\/p>\nArrange the stuffed mushrooms on a baking sheet and bake for 15-20 minutes or until the mushrooms are tender and the filling is golden.<\/p>\nServe warm and enjoy the delectable flavours.<\/p>\nSushi Rolls<\/strong><\/p>\n<\/figure>\n<\/p>\nStep back in time about 20 years and you would be hard pressed to find a sushi joint in a Western country but the fresh deliciousness of a good sushi roll couldn\u2019t be held back for long and now you\u2019ll find one, if not 2 or 3 sushi outlets in every mall. Sushi originated in Southeast Asia but evolved into the delicious Japanese delicacy we know today. Sushi rolls, also known as makizushi, are made by wrapping a variety of ingredients in nori (seaweed) and seasoned rice.<\/p>\nRecipe<\/strong><\/p>\nIngredients:<\/p>\n240ml sushi rice, cooked and seasoned<\/p>\n4 sheets nori (seaweed)<\/p>\nAssorted fillings (e.g., cucumber, avocado, crab sticks, tuna, salmon)<\/p>\nSoy sauce, pickled ginger, and wasabi for serving<\/p>\nInstructions:<\/p>\nLay a bamboo sushi mat on a clean surface and place a sheet of plastic wrap over it.<\/p>\nPlace a sheet of nori, shiny side down, on the plastic wrap.<\/p>\nMoisten your hands with water to prevent sticking, then spread a thin layer of seasoned sushi rice over the nori, leaving a small border at the top.<\/p>\nArrange your chosen fillings horizontally across the rice.<\/p>\nCarefully roll the nori and rice using the bamboo mat, applying gentle pressure to form a tight cylinder.<\/p>\nSlice the sushi roll into bite-sized pieces and serve with soy sauce, pickled ginger, and wasabi.<\/p>\nSpanakopita Triangles<\/strong><\/p>\n<\/figure>\n<\/p>\nSpanakopita is a traditional Greek pastry filled with spinach, feta cheese, and herbs. Its origins trace back to the Byzantine period, making it a delightful appetiser choice for those seeking Mediterranean flavours.<\/p>\nRecipe<\/strong><\/p>\nIngredients:<\/p>\n1 package phyllo dough, thawed<\/p>\n450g fresh spinach, chopped<\/p>\n240ml feta cheese, crumbled<\/p>\n60ml fresh dill, chopped<\/p>\n60ml fresh parsley, chopped<\/p>\n2 cloves garlic, minced<\/p>\n60ml olive oil<\/p>\nSalt and pepper to taste<\/p>\nInstructions:<\/p>\nPreheat the oven to 190\u00b0C (375\u00b0F).<\/p>\nIn a skillet, heat olive oil and saut\u00e9 garlic until fragrant. Add chopped spinach and cook until wilted. Season with salt and pepper.<\/p>\nIn a bowl, mix saut\u00e9ed spinach, crumbled feta, chopped dill, and parsley.<\/p>\nLay one sheet of phyllo dough on a clean surface and brush with olive oil. Place another sheet on top and repeat the process until you have 4-5 layers.<\/p>\nCut the phyllo dough into strips. Place a spoonful of the spinach and feta mixture at the end of each strip.<\/p>\nFold the phyllo over the filling to form a triangle. Continue folding until you reach the end of the strip.<\/p>\nRepeat the process with the remaining phyllo and filling.<\/p>\nArrange the spanakopita triangles on a baking sheet and bake for 15-20 minutes or until golden brown and crispy.<\/p>\nServe warm and enjoy the taste of Greece.<\/p>\nGourmet Cheese Board<\/strong><\/p>\n<\/figure>\n<\/p>\nWhile not a single dish, a gourmet cheese board is a timeless and sophisticated addition to any wedding celebration. Cheese has been enjoyed for centuries, with evidence of cheese-making dating back to ancient civilisations.<\/p>\nSelection and Presentation:<\/p>\nAssorted cheeses (e.g., brie, camembert, aged cheddar, gouda, goat cheese)<\/p>\nCrackers and bread slices<\/p>\nFresh and dried fruits (e.g., grapes, figs, apricots)<\/p>\nNuts (e.g., walnuts, almonds)<\/p>\nHoney or fruit preserves<\/p>\nFresh herbs for garnish<\/p>\nInstructions:<\/p>\nArrange the various cheeses on a large platter or wooden board, leaving enough space for accompaniments.<\/p>\nAdd crackers and bread slices around the cheese.<\/p>\nScatter fresh and dried fruits, as well as nuts, to complement the cheese flavours.<\/p>\nDrizzle honey or add fruit preserves to enhance the taste of certain cheeses.<\/p>\nGarnish the board with fresh herbs for a visually appealing presentation.<\/p>\nEncourage guests to sample different cheese pairings and explore various flavour combinations.<\/p>\nChicken Satay Skewers<\/strong><\/p>\n<\/figure>\n<\/p>\nChicken Satay is a popular Indonesian and Southeast Asian dish with roots in the Java region. Over the centuries, it has become a beloved street food and appetiser choice worldwide.<\/p>\nRecipe<\/strong><\/p>\nIngredients:<\/p>\n450g chicken breast, cut into thin strips<\/p>\n240ml coconut milk<\/p>\n2 tablespoons soy sauce<\/p>\n1 tablespoon fish sauce<\/p>\n1 tablespoon lime juice<\/p>\n1 tablespoon brown sugar<\/p>\n2 cloves garlic, minced<\/p>\n1 teaspoon ground coriander<\/p>\n1 teaspoon ground cumin<\/p>\n1\/2 teaspoon turmeric<\/p>\nWooden skewers, soaked in water<\/p>\nInstructions:<\/p>\nIn a bowl, mix coconut milk, soy sauce, fish sauce, lime juice, brown sugar, minced garlic, ground coriander, ground cumin, and turmeric to create the marinade.<\/p>\nAdd the chicken strips to the marinade and let them marinate for at least 1 hour.<\/p>\nThread the marinated chicken strips onto the soaked wooden skewers.<\/p>\nGrill or broil the chicken satay skewers until cooked through and slightly charred.<\/p>\nServe with peanut sauce or a cucumber salad for a delightful flavour combination.<\/p>\n<\/figure>\n<\/p>\nThere is no such thing as dieting on a wedding day. Wedding celebrations allow you to indulge in delectable treats that leave lasting impressions on your guests. These ten hors d’oeuvres and appetisers not only bring forth a tantalising array of flavours but also carry histories that add an air of sophistication to your special day. From the classic prawn cocktail to trendy mini beef wellingtons and exotic sushi rolls, there’s something to cater to every palate. <\/p>\n<\/figure>\n<\/p>\nThis blog was brought to you by Rose Training AustraliaWritten by Nate Hamon<\/strong><\/p>\nNot a celebrant but are thinking of it as a great career or even side hustle option?<\/p>\nYou are a celebrant but would like some extra training?<\/p>\nCheck out your course options here: https:\/\/rosetraining.com.au\/about-us<\/p>\nAnd\/or contact our friendly team at Rose Training Australia now!<\/p>\nContact form: https:\/\/rosetraining.com.au\/contact-us<\/a><\/p>\nPhone Number: 07 3038 3048<\/p>\nEmail: info@rosetraining.com.au\u00a0<\/p>\n","protected":false},"excerpt":{"rendered":"10 TASTY WEDDING HORS D’OEUVRES AND APPETISERS: With Recipes! Yes! With recipes. I was hungry when I wrote this. A wedding celebration is a joyous occasion where two souls unite in love and commitment, and all that loving and committing can work up quite an appetite! Hors d’oeuvres and appetisers are an essential part of […]<\/p>\n","protected":false},"author":0,"featured_media":282754,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[33],"tags":[],"yoast_head":"\n10 Exquisite Wedding Hors D'oeuvres and Appetisers - Rose Training Australia<\/title>\n\n\n\n\n\n\n\n\n\n\n\n\n\t\n
Ingredients:<\/p>\n
450g large cooked prawns, peeled and deveined<\/p>\n
120ml ketchup<\/p>\n
2 tablespoons horseradish<\/p>\n
1 tablespoon fresh lemon juice<\/p>\n
1 teaspoon Worcestershire sauce<\/p>\n
1\/2 teaspoon hot sauce (optional)<\/p>\n
Salt and pepper to taste<\/p>\n
Instructions:<\/p>\n
In a small bowl, mix ketchup, horseradish, lemon juice, Worcestershire sauce, hot sauce (if using), salt, and pepper to create the cocktail sauce.<\/p>\n
Arrange the cooked prawns on a platter surrounding a small bowl of cocktail sauce.<\/p>\n
Serve the prawn cocktail chilled and garnish with lemon wedges and fresh parsley.<\/p>\n
Bruschetta<\/strong><\/p>\n<\/figure>\n<\/p>\nBruschetta hails from Italy, where it was originally a peasant food made by grilling stale bread rubbed with garlic and topped with olive oil and salt. Over time, it evolved into the delectable tomato-based appetiser that all walks of life love today.<\/p>\nRecipe<\/strong><\/p>\nIngredients:<\/p>\n1 baguette, sliced<\/p>\n400g cherry tomatoes, diced<\/p>\n60ml fresh basil, chopped<\/p>\n2 cloves garlic, minced<\/p>\n30ml balsamic vinegar<\/p>\n45ml extra-virgin olive oil<\/p>\nSalt and pepper to taste<\/p>\nInstructions:<\/p>\nPreheat the oven to 190\u00b0C (375\u00b0F).<\/p>\nArrange the baguette slices on a baking sheet and brush with olive oil. Toast in the oven until golden brown.<\/p>\nIn a bowl, combine diced tomatoes, basil, minced garlic, balsamic vinegar, olive oil, salt, and pepper.<\/p>\nSpoon the tomato mixture over the toasted baguette slices and serve immediately.<\/p>\nSpring Rolls<\/strong><\/p>\n<\/figure>\n<\/p>\nSpring rolls have an ancient origin, dating back to ancient China. They were originally prepared to celebrate the spring harvest and later spread to neighbouring Asian countries. Today, they are enjoyed worldwide and make a delightful addition to wedding celebrations.<\/p>\nRecipe<\/strong><\/p>\nIngredients:<\/p>\n12 spring roll wrappers<\/p>\n1 cup cooked prawns or chicken, diced<\/p>\n1 cup shredded lettuce<\/p>\n1 cup julienned carrots<\/p>\n120ml bean sprouts<\/p>\n2 tablespoons soy sauce<\/p>\n1 tablespoon sesame oil<\/p>\n1 tablespoon hoisin sauce<\/p>\nInstructions:<\/p>\nIn a bowl, mix diced prawns or chicken with shredded lettuce, julienned carrots, bean sprouts, soy sauce, sesame oil, and hoisin sauce.<\/p>\nMoisten a spring roll wrapper with water to soften it.<\/p>\nPlace a spoonful of the filling in the centre of the wrapper and fold the sides over. Roll it up tightly, sealing the edge with water.<\/p>\nDeep-fry or bake the spring rolls until golden and crispy.<\/p>\nServe with sweet chilli sauce or soy sauce for dipping.<\/p>\nCaprese Skewers<\/strong><\/p>\n<\/figure>\n<\/p>\nCaprese skewers are a simple and tasty Italian creation, inspired by the colours of the Italian flag – red, white, and green. Unless you\u2019re a goat, eating a flag is probably not an option. This is though. These are named after the island of Capri, known for its fresh, healthy and flavoursome ingredients.<\/p>\nRecipe<\/strong><\/p>\nIngredients:<\/p>\n1 pint cherry tomatoes<\/p>\n225g fresh mozzarella, cubed<\/p>\nFresh basil leaves<\/p>\nBalsamic glaze<\/p>\nExtra-virgin olive oil<\/p>\nSalt and pepper to taste<\/p>\nInstructions:<\/p>\nThread a cherry tomato, a mozzarella cube, and a basil leaf onto each skewer.<\/p>\nArrange the skewers on a serving platter.<\/p>\nDrizzle with balsamic glaze and extra-virgin olive oil.<\/p>\nSprinkle with salt and pepper to taste.<\/p>\nServe immediately for a burst of Italian flavours.<\/p>\nMini Beef Wellingtons<\/strong><\/p>\n<\/figure>\n<\/p>\nBeef Wellington is a classic British dish, but its mini version – Mini Beef Wellingtons – has become a trendy appetiser for special occasions like weddings.<\/p>\nRecipe<\/strong><\/p>\nIngredients:<\/p>\n1 sheet puff pastry, thawed<\/p>\n450g beef tenderloin, cut into small cubes<\/p>\n1 tablespoon olive oil<\/p>\n2 tablespoons Dijon mustard<\/p>\n120ml mushrooms, finely chopped<\/p>\n2 cloves garlic, minced<\/p>\n2 tablespoons butter<\/p>\nSalt and pepper to taste<\/p>\n1 egg, beaten (for egg wash)<\/p>\nInstructions:<\/p>\nPreheat the oven to 200\u00b0C (400\u00b0F).<\/p>\nSeason beef cubes with salt and pepper. In a skillet, heat olive oil and sear the beef until browned. Remove from heat and let it cool.<\/p>\nIn the same skillet, melt butter and saut\u00e9 mushrooms and garlic until tender. Season with salt and pepper.<\/p>\nRoll out the puff pastry and cut it into squares. Brush each square with Dijon mustard.<\/p>\nPlace a spoonful of mushroom mixture and a piece of seared beef in the centre of each square.<\/p>\nFold the pastry over the filling and seal the edges. Brush the top with egg wash.<\/p>\nBake in the preheated oven for about 15-20 minutes or until golden brown.<\/p>\nServe the Mini Beef Wellingtons warm and watch them disappear quickly!<\/p>\nStuffed Mushrooms<\/strong><\/p>\n<\/figure>\n<\/p>\nEven if you\u2019re stuffed and there isn\u2019t mushroom left in your belly, you\u2019ll still find a place for these delectable bites. I\u2019m not sorry for that<\/em>. The origins of stuffed mushrooms are somewhat mysterious, but they have been enjoyed for centuries in various cuisines. These bite-sized delights are perfect for a wedding celebration due to their versatility and elegant presentation.<\/p>\nRecipe<\/strong><\/p>\nIngredients:<\/p>\n20 large button mushrooms<\/p>\n240ml Italian sausage, cooked and crumbled<\/p>\n120ml cream cheese<\/p>\n60ml grated Parmesan cheese<\/p>\n1 tablespoon chopped fresh parsley<\/p>\nSalt and pepper to taste<\/p>\nInstructions:<\/p>\nPreheat the oven to 190\u00b0C (375\u00b0F).<\/p>\nRemove the stems from the mushrooms and set them aside.<\/p>\nIn a bowl, mix cooked Italian sausage, cream cheese, grated Parmesan, chopped parsley, salt, and pepper.<\/p>\nStuff each mushroom cap with the sausage mixture.<\/p>\nArrange the stuffed mushrooms on a baking sheet and bake for 15-20 minutes or until the mushrooms are tender and the filling is golden.<\/p>\nServe warm and enjoy the delectable flavours.<\/p>\nSushi Rolls<\/strong><\/p>\n<\/figure>\n<\/p>\nStep back in time about 20 years and you would be hard pressed to find a sushi joint in a Western country but the fresh deliciousness of a good sushi roll couldn\u2019t be held back for long and now you\u2019ll find one, if not 2 or 3 sushi outlets in every mall. Sushi originated in Southeast Asia but evolved into the delicious Japanese delicacy we know today. Sushi rolls, also known as makizushi, are made by wrapping a variety of ingredients in nori (seaweed) and seasoned rice.<\/p>\nRecipe<\/strong><\/p>\nIngredients:<\/p>\n240ml sushi rice, cooked and seasoned<\/p>\n4 sheets nori (seaweed)<\/p>\nAssorted fillings (e.g., cucumber, avocado, crab sticks, tuna, salmon)<\/p>\nSoy sauce, pickled ginger, and wasabi for serving<\/p>\nInstructions:<\/p>\nLay a bamboo sushi mat on a clean surface and place a sheet of plastic wrap over it.<\/p>\nPlace a sheet of nori, shiny side down, on the plastic wrap.<\/p>\nMoisten your hands with water to prevent sticking, then spread a thin layer of seasoned sushi rice over the nori, leaving a small border at the top.<\/p>\nArrange your chosen fillings horizontally across the rice.<\/p>\nCarefully roll the nori and rice using the bamboo mat, applying gentle pressure to form a tight cylinder.<\/p>\nSlice the sushi roll into bite-sized pieces and serve with soy sauce, pickled ginger, and wasabi.<\/p>\nSpanakopita Triangles<\/strong><\/p>\n<\/figure>\n<\/p>\nSpanakopita is a traditional Greek pastry filled with spinach, feta cheese, and herbs. Its origins trace back to the Byzantine period, making it a delightful appetiser choice for those seeking Mediterranean flavours.<\/p>\nRecipe<\/strong><\/p>\nIngredients:<\/p>\n1 package phyllo dough, thawed<\/p>\n450g fresh spinach, chopped<\/p>\n240ml feta cheese, crumbled<\/p>\n60ml fresh dill, chopped<\/p>\n60ml fresh parsley, chopped<\/p>\n2 cloves garlic, minced<\/p>\n60ml olive oil<\/p>\nSalt and pepper to taste<\/p>\nInstructions:<\/p>\nPreheat the oven to 190\u00b0C (375\u00b0F).<\/p>\nIn a skillet, heat olive oil and saut\u00e9 garlic until fragrant. Add chopped spinach and cook until wilted. Season with salt and pepper.<\/p>\nIn a bowl, mix saut\u00e9ed spinach, crumbled feta, chopped dill, and parsley.<\/p>\nLay one sheet of phyllo dough on a clean surface and brush with olive oil. Place another sheet on top and repeat the process until you have 4-5 layers.<\/p>\nCut the phyllo dough into strips. Place a spoonful of the spinach and feta mixture at the end of each strip.<\/p>\nFold the phyllo over the filling to form a triangle. Continue folding until you reach the end of the strip.<\/p>\nRepeat the process with the remaining phyllo and filling.<\/p>\nArrange the spanakopita triangles on a baking sheet and bake for 15-20 minutes or until golden brown and crispy.<\/p>\nServe warm and enjoy the taste of Greece.<\/p>\nGourmet Cheese Board<\/strong><\/p>\n<\/figure>\n<\/p>\nWhile not a single dish, a gourmet cheese board is a timeless and sophisticated addition to any wedding celebration. Cheese has been enjoyed for centuries, with evidence of cheese-making dating back to ancient civilisations.<\/p>\nSelection and Presentation:<\/p>\nAssorted cheeses (e.g., brie, camembert, aged cheddar, gouda, goat cheese)<\/p>\nCrackers and bread slices<\/p>\nFresh and dried fruits (e.g., grapes, figs, apricots)<\/p>\nNuts (e.g., walnuts, almonds)<\/p>\nHoney or fruit preserves<\/p>\nFresh herbs for garnish<\/p>\nInstructions:<\/p>\nArrange the various cheeses on a large platter or wooden board, leaving enough space for accompaniments.<\/p>\nAdd crackers and bread slices around the cheese.<\/p>\nScatter fresh and dried fruits, as well as nuts, to complement the cheese flavours.<\/p>\nDrizzle honey or add fruit preserves to enhance the taste of certain cheeses.<\/p>\nGarnish the board with fresh herbs for a visually appealing presentation.<\/p>\nEncourage guests to sample different cheese pairings and explore various flavour combinations.<\/p>\nChicken Satay Skewers<\/strong><\/p>\n<\/figure>\n<\/p>\nChicken Satay is a popular Indonesian and Southeast Asian dish with roots in the Java region. Over the centuries, it has become a beloved street food and appetiser choice worldwide.<\/p>\nRecipe<\/strong><\/p>\nIngredients:<\/p>\n450g chicken breast, cut into thin strips<\/p>\n240ml coconut milk<\/p>\n2 tablespoons soy sauce<\/p>\n1 tablespoon fish sauce<\/p>\n1 tablespoon lime juice<\/p>\n1 tablespoon brown sugar<\/p>\n2 cloves garlic, minced<\/p>\n1 teaspoon ground coriander<\/p>\n1 teaspoon ground cumin<\/p>\n1\/2 teaspoon turmeric<\/p>\nWooden skewers, soaked in water<\/p>\nInstructions:<\/p>\nIn a bowl, mix coconut milk, soy sauce, fish sauce, lime juice, brown sugar, minced garlic, ground coriander, ground cumin, and turmeric to create the marinade.<\/p>\nAdd the chicken strips to the marinade and let them marinate for at least 1 hour.<\/p>\nThread the marinated chicken strips onto the soaked wooden skewers.<\/p>\nGrill or broil the chicken satay skewers until cooked through and slightly charred.<\/p>\nServe with peanut sauce or a cucumber salad for a delightful flavour combination.<\/p>\n<\/figure>\n<\/p>\nThere is no such thing as dieting on a wedding day. Wedding celebrations allow you to indulge in delectable treats that leave lasting impressions on your guests. These ten hors d’oeuvres and appetisers not only bring forth a tantalising array of flavours but also carry histories that add an air of sophistication to your special day. From the classic prawn cocktail to trendy mini beef wellingtons and exotic sushi rolls, there’s something to cater to every palate. <\/p>\n<\/figure>\n<\/p>\nThis blog was brought to you by Rose Training AustraliaWritten by Nate Hamon<\/strong><\/p>\nNot a celebrant but are thinking of it as a great career or even side hustle option?<\/p>\nYou are a celebrant but would like some extra training?<\/p>\nCheck out your course options here: https:\/\/rosetraining.com.au\/about-us<\/p>\nAnd\/or contact our friendly team at Rose Training Australia now!<\/p>\nContact form: https:\/\/rosetraining.com.au\/contact-us<\/a><\/p>\nPhone Number: 07 3038 3048<\/p>\nEmail: info@rosetraining.com.au\u00a0<\/p>\n","protected":false},"excerpt":{"rendered":"10 TASTY WEDDING HORS D’OEUVRES AND APPETISERS: With Recipes! Yes! With recipes. I was hungry when I wrote this. A wedding celebration is a joyous occasion where two souls unite in love and commitment, and all that loving and committing can work up quite an appetite! Hors d’oeuvres and appetisers are an essential part of […]<\/p>\n","protected":false},"author":0,"featured_media":282754,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[33],"tags":[],"yoast_head":"\n10 Exquisite Wedding Hors D'oeuvres and Appetisers - Rose Training Australia<\/title>\n\n\n\n\n\n\n\n\n\n\n\n\n\t\n
<\/figure>\n<\/p>\nBruschetta hails from Italy, where it was originally a peasant food made by grilling stale bread rubbed with garlic and topped with olive oil and salt. Over time, it evolved into the delectable tomato-based appetiser that all walks of life love today.<\/p>\nRecipe<\/strong><\/p>\nIngredients:<\/p>\n1 baguette, sliced<\/p>\n400g cherry tomatoes, diced<\/p>\n60ml fresh basil, chopped<\/p>\n2 cloves garlic, minced<\/p>\n30ml balsamic vinegar<\/p>\n45ml extra-virgin olive oil<\/p>\nSalt and pepper to taste<\/p>\nInstructions:<\/p>\nPreheat the oven to 190\u00b0C (375\u00b0F).<\/p>\nArrange the baguette slices on a baking sheet and brush with olive oil. Toast in the oven until golden brown.<\/p>\nIn a bowl, combine diced tomatoes, basil, minced garlic, balsamic vinegar, olive oil, salt, and pepper.<\/p>\nSpoon the tomato mixture over the toasted baguette slices and serve immediately.<\/p>\nSpring Rolls<\/strong><\/p>\n<\/figure>\n<\/p>\nSpring rolls have an ancient origin, dating back to ancient China. They were originally prepared to celebrate the spring harvest and later spread to neighbouring Asian countries. Today, they are enjoyed worldwide and make a delightful addition to wedding celebrations.<\/p>\nRecipe<\/strong><\/p>\nIngredients:<\/p>\n12 spring roll wrappers<\/p>\n1 cup cooked prawns or chicken, diced<\/p>\n1 cup shredded lettuce<\/p>\n1 cup julienned carrots<\/p>\n120ml bean sprouts<\/p>\n2 tablespoons soy sauce<\/p>\n1 tablespoon sesame oil<\/p>\n1 tablespoon hoisin sauce<\/p>\nInstructions:<\/p>\nIn a bowl, mix diced prawns or chicken with shredded lettuce, julienned carrots, bean sprouts, soy sauce, sesame oil, and hoisin sauce.<\/p>\nMoisten a spring roll wrapper with water to soften it.<\/p>\nPlace a spoonful of the filling in the centre of the wrapper and fold the sides over. Roll it up tightly, sealing the edge with water.<\/p>\nDeep-fry or bake the spring rolls until golden and crispy.<\/p>\nServe with sweet chilli sauce or soy sauce for dipping.<\/p>\nCaprese Skewers<\/strong><\/p>\n<\/figure>\n<\/p>\nCaprese skewers are a simple and tasty Italian creation, inspired by the colours of the Italian flag – red, white, and green. Unless you\u2019re a goat, eating a flag is probably not an option. This is though. These are named after the island of Capri, known for its fresh, healthy and flavoursome ingredients.<\/p>\nRecipe<\/strong><\/p>\nIngredients:<\/p>\n1 pint cherry tomatoes<\/p>\n225g fresh mozzarella, cubed<\/p>\nFresh basil leaves<\/p>\nBalsamic glaze<\/p>\nExtra-virgin olive oil<\/p>\nSalt and pepper to taste<\/p>\nInstructions:<\/p>\nThread a cherry tomato, a mozzarella cube, and a basil leaf onto each skewer.<\/p>\nArrange the skewers on a serving platter.<\/p>\nDrizzle with balsamic glaze and extra-virgin olive oil.<\/p>\nSprinkle with salt and pepper to taste.<\/p>\nServe immediately for a burst of Italian flavours.<\/p>\nMini Beef Wellingtons<\/strong><\/p>\n<\/figure>\n<\/p>\nBeef Wellington is a classic British dish, but its mini version – Mini Beef Wellingtons – has become a trendy appetiser for special occasions like weddings.<\/p>\nRecipe<\/strong><\/p>\nIngredients:<\/p>\n1 sheet puff pastry, thawed<\/p>\n450g beef tenderloin, cut into small cubes<\/p>\n1 tablespoon olive oil<\/p>\n2 tablespoons Dijon mustard<\/p>\n120ml mushrooms, finely chopped<\/p>\n2 cloves garlic, minced<\/p>\n2 tablespoons butter<\/p>\nSalt and pepper to taste<\/p>\n1 egg, beaten (for egg wash)<\/p>\nInstructions:<\/p>\nPreheat the oven to 200\u00b0C (400\u00b0F).<\/p>\nSeason beef cubes with salt and pepper. In a skillet, heat olive oil and sear the beef until browned. Remove from heat and let it cool.<\/p>\nIn the same skillet, melt butter and saut\u00e9 mushrooms and garlic until tender. Season with salt and pepper.<\/p>\nRoll out the puff pastry and cut it into squares. Brush each square with Dijon mustard.<\/p>\nPlace a spoonful of mushroom mixture and a piece of seared beef in the centre of each square.<\/p>\nFold the pastry over the filling and seal the edges. Brush the top with egg wash.<\/p>\nBake in the preheated oven for about 15-20 minutes or until golden brown.<\/p>\nServe the Mini Beef Wellingtons warm and watch them disappear quickly!<\/p>\nStuffed Mushrooms<\/strong><\/p>\n<\/figure>\n<\/p>\nEven if you\u2019re stuffed and there isn\u2019t mushroom left in your belly, you\u2019ll still find a place for these delectable bites. I\u2019m not sorry for that<\/em>. The origins of stuffed mushrooms are somewhat mysterious, but they have been enjoyed for centuries in various cuisines. These bite-sized delights are perfect for a wedding celebration due to their versatility and elegant presentation.<\/p>\nRecipe<\/strong><\/p>\nIngredients:<\/p>\n20 large button mushrooms<\/p>\n240ml Italian sausage, cooked and crumbled<\/p>\n120ml cream cheese<\/p>\n60ml grated Parmesan cheese<\/p>\n1 tablespoon chopped fresh parsley<\/p>\nSalt and pepper to taste<\/p>\nInstructions:<\/p>\nPreheat the oven to 190\u00b0C (375\u00b0F).<\/p>\nRemove the stems from the mushrooms and set them aside.<\/p>\nIn a bowl, mix cooked Italian sausage, cream cheese, grated Parmesan, chopped parsley, salt, and pepper.<\/p>\nStuff each mushroom cap with the sausage mixture.<\/p>\nArrange the stuffed mushrooms on a baking sheet and bake for 15-20 minutes or until the mushrooms are tender and the filling is golden.<\/p>\nServe warm and enjoy the delectable flavours.<\/p>\nSushi Rolls<\/strong><\/p>\n<\/figure>\n<\/p>\nStep back in time about 20 years and you would be hard pressed to find a sushi joint in a Western country but the fresh deliciousness of a good sushi roll couldn\u2019t be held back for long and now you\u2019ll find one, if not 2 or 3 sushi outlets in every mall. Sushi originated in Southeast Asia but evolved into the delicious Japanese delicacy we know today. Sushi rolls, also known as makizushi, are made by wrapping a variety of ingredients in nori (seaweed) and seasoned rice.<\/p>\nRecipe<\/strong><\/p>\nIngredients:<\/p>\n240ml sushi rice, cooked and seasoned<\/p>\n4 sheets nori (seaweed)<\/p>\nAssorted fillings (e.g., cucumber, avocado, crab sticks, tuna, salmon)<\/p>\nSoy sauce, pickled ginger, and wasabi for serving<\/p>\nInstructions:<\/p>\nLay a bamboo sushi mat on a clean surface and place a sheet of plastic wrap over it.<\/p>\nPlace a sheet of nori, shiny side down, on the plastic wrap.<\/p>\nMoisten your hands with water to prevent sticking, then spread a thin layer of seasoned sushi rice over the nori, leaving a small border at the top.<\/p>\nArrange your chosen fillings horizontally across the rice.<\/p>\nCarefully roll the nori and rice using the bamboo mat, applying gentle pressure to form a tight cylinder.<\/p>\nSlice the sushi roll into bite-sized pieces and serve with soy sauce, pickled ginger, and wasabi.<\/p>\nSpanakopita Triangles<\/strong><\/p>\n<\/figure>\n<\/p>\nSpanakopita is a traditional Greek pastry filled with spinach, feta cheese, and herbs. Its origins trace back to the Byzantine period, making it a delightful appetiser choice for those seeking Mediterranean flavours.<\/p>\nRecipe<\/strong><\/p>\nIngredients:<\/p>\n1 package phyllo dough, thawed<\/p>\n450g fresh spinach, chopped<\/p>\n240ml feta cheese, crumbled<\/p>\n60ml fresh dill, chopped<\/p>\n60ml fresh parsley, chopped<\/p>\n2 cloves garlic, minced<\/p>\n60ml olive oil<\/p>\nSalt and pepper to taste<\/p>\nInstructions:<\/p>\nPreheat the oven to 190\u00b0C (375\u00b0F).<\/p>\nIn a skillet, heat olive oil and saut\u00e9 garlic until fragrant. Add chopped spinach and cook until wilted. Season with salt and pepper.<\/p>\nIn a bowl, mix saut\u00e9ed spinach, crumbled feta, chopped dill, and parsley.<\/p>\nLay one sheet of phyllo dough on a clean surface and brush with olive oil. Place another sheet on top and repeat the process until you have 4-5 layers.<\/p>\nCut the phyllo dough into strips. Place a spoonful of the spinach and feta mixture at the end of each strip.<\/p>\nFold the phyllo over the filling to form a triangle. Continue folding until you reach the end of the strip.<\/p>\nRepeat the process with the remaining phyllo and filling.<\/p>\nArrange the spanakopita triangles on a baking sheet and bake for 15-20 minutes or until golden brown and crispy.<\/p>\nServe warm and enjoy the taste of Greece.<\/p>\nGourmet Cheese Board<\/strong><\/p>\n<\/figure>\n<\/p>\nWhile not a single dish, a gourmet cheese board is a timeless and sophisticated addition to any wedding celebration. Cheese has been enjoyed for centuries, with evidence of cheese-making dating back to ancient civilisations.<\/p>\nSelection and Presentation:<\/p>\nAssorted cheeses (e.g., brie, camembert, aged cheddar, gouda, goat cheese)<\/p>\nCrackers and bread slices<\/p>\nFresh and dried fruits (e.g., grapes, figs, apricots)<\/p>\nNuts (e.g., walnuts, almonds)<\/p>\nHoney or fruit preserves<\/p>\nFresh herbs for garnish<\/p>\nInstructions:<\/p>\nArrange the various cheeses on a large platter or wooden board, leaving enough space for accompaniments.<\/p>\nAdd crackers and bread slices around the cheese.<\/p>\nScatter fresh and dried fruits, as well as nuts, to complement the cheese flavours.<\/p>\nDrizzle honey or add fruit preserves to enhance the taste of certain cheeses.<\/p>\nGarnish the board with fresh herbs for a visually appealing presentation.<\/p>\nEncourage guests to sample different cheese pairings and explore various flavour combinations.<\/p>\nChicken Satay Skewers<\/strong><\/p>\n<\/figure>\n<\/p>\nChicken Satay is a popular Indonesian and Southeast Asian dish with roots in the Java region. Over the centuries, it has become a beloved street food and appetiser choice worldwide.<\/p>\nRecipe<\/strong><\/p>\nIngredients:<\/p>\n450g chicken breast, cut into thin strips<\/p>\n240ml coconut milk<\/p>\n2 tablespoons soy sauce<\/p>\n1 tablespoon fish sauce<\/p>\n1 tablespoon lime juice<\/p>\n1 tablespoon brown sugar<\/p>\n2 cloves garlic, minced<\/p>\n1 teaspoon ground coriander<\/p>\n1 teaspoon ground cumin<\/p>\n1\/2 teaspoon turmeric<\/p>\nWooden skewers, soaked in water<\/p>\nInstructions:<\/p>\nIn a bowl, mix coconut milk, soy sauce, fish sauce, lime juice, brown sugar, minced garlic, ground coriander, ground cumin, and turmeric to create the marinade.<\/p>\nAdd the chicken strips to the marinade and let them marinate for at least 1 hour.<\/p>\nThread the marinated chicken strips onto the soaked wooden skewers.<\/p>\nGrill or broil the chicken satay skewers until cooked through and slightly charred.<\/p>\nServe with peanut sauce or a cucumber salad for a delightful flavour combination.<\/p>\n<\/figure>\n<\/p>\nThere is no such thing as dieting on a wedding day. Wedding celebrations allow you to indulge in delectable treats that leave lasting impressions on your guests. These ten hors d’oeuvres and appetisers not only bring forth a tantalising array of flavours but also carry histories that add an air of sophistication to your special day. From the classic prawn cocktail to trendy mini beef wellingtons and exotic sushi rolls, there’s something to cater to every palate. <\/p>\n<\/figure>\n<\/p>\nThis blog was brought to you by Rose Training AustraliaWritten by Nate Hamon<\/strong><\/p>\nNot a celebrant but are thinking of it as a great career or even side hustle option?<\/p>\nYou are a celebrant but would like some extra training?<\/p>\nCheck out your course options here: https:\/\/rosetraining.com.au\/about-us<\/p>\nAnd\/or contact our friendly team at Rose Training Australia now!<\/p>\nContact form: https:\/\/rosetraining.com.au\/contact-us<\/a><\/p>\nPhone Number: 07 3038 3048<\/p>\nEmail: info@rosetraining.com.au\u00a0<\/p>\n","protected":false},"excerpt":{"rendered":"10 TASTY WEDDING HORS D’OEUVRES AND APPETISERS: With Recipes! Yes! With recipes. I was hungry when I wrote this. A wedding celebration is a joyous occasion where two souls unite in love and commitment, and all that loving and committing can work up quite an appetite! Hors d’oeuvres and appetisers are an essential part of […]<\/p>\n","protected":false},"author":0,"featured_media":282754,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[33],"tags":[],"yoast_head":"\n10 Exquisite Wedding Hors D'oeuvres and Appetisers - Rose Training Australia<\/title>\n\n\n\n\n\n\n\n\n\n\n\n\n\t\n
Bruschetta hails from Italy, where it was originally a peasant food made by grilling stale bread rubbed with garlic and topped with olive oil and salt. Over time, it evolved into the delectable tomato-based appetiser that all walks of life love today.<\/p>\n
Recipe<\/strong><\/p>\nIngredients:<\/p>\n1 baguette, sliced<\/p>\n400g cherry tomatoes, diced<\/p>\n60ml fresh basil, chopped<\/p>\n2 cloves garlic, minced<\/p>\n30ml balsamic vinegar<\/p>\n45ml extra-virgin olive oil<\/p>\nSalt and pepper to taste<\/p>\nInstructions:<\/p>\nPreheat the oven to 190\u00b0C (375\u00b0F).<\/p>\nArrange the baguette slices on a baking sheet and brush with olive oil. Toast in the oven until golden brown.<\/p>\nIn a bowl, combine diced tomatoes, basil, minced garlic, balsamic vinegar, olive oil, salt, and pepper.<\/p>\nSpoon the tomato mixture over the toasted baguette slices and serve immediately.<\/p>\nSpring Rolls<\/strong><\/p>\n<\/figure>\n<\/p>\nSpring rolls have an ancient origin, dating back to ancient China. They were originally prepared to celebrate the spring harvest and later spread to neighbouring Asian countries. Today, they are enjoyed worldwide and make a delightful addition to wedding celebrations.<\/p>\nRecipe<\/strong><\/p>\nIngredients:<\/p>\n12 spring roll wrappers<\/p>\n1 cup cooked prawns or chicken, diced<\/p>\n1 cup shredded lettuce<\/p>\n1 cup julienned carrots<\/p>\n120ml bean sprouts<\/p>\n2 tablespoons soy sauce<\/p>\n1 tablespoon sesame oil<\/p>\n1 tablespoon hoisin sauce<\/p>\nInstructions:<\/p>\nIn a bowl, mix diced prawns or chicken with shredded lettuce, julienned carrots, bean sprouts, soy sauce, sesame oil, and hoisin sauce.<\/p>\nMoisten a spring roll wrapper with water to soften it.<\/p>\nPlace a spoonful of the filling in the centre of the wrapper and fold the sides over. Roll it up tightly, sealing the edge with water.<\/p>\nDeep-fry or bake the spring rolls until golden and crispy.<\/p>\nServe with sweet chilli sauce or soy sauce for dipping.<\/p>\nCaprese Skewers<\/strong><\/p>\n<\/figure>\n<\/p>\nCaprese skewers are a simple and tasty Italian creation, inspired by the colours of the Italian flag – red, white, and green. Unless you\u2019re a goat, eating a flag is probably not an option. This is though. These are named after the island of Capri, known for its fresh, healthy and flavoursome ingredients.<\/p>\nRecipe<\/strong><\/p>\nIngredients:<\/p>\n1 pint cherry tomatoes<\/p>\n225g fresh mozzarella, cubed<\/p>\nFresh basil leaves<\/p>\nBalsamic glaze<\/p>\nExtra-virgin olive oil<\/p>\nSalt and pepper to taste<\/p>\nInstructions:<\/p>\nThread a cherry tomato, a mozzarella cube, and a basil leaf onto each skewer.<\/p>\nArrange the skewers on a serving platter.<\/p>\nDrizzle with balsamic glaze and extra-virgin olive oil.<\/p>\nSprinkle with salt and pepper to taste.<\/p>\nServe immediately for a burst of Italian flavours.<\/p>\nMini Beef Wellingtons<\/strong><\/p>\n<\/figure>\n<\/p>\nBeef Wellington is a classic British dish, but its mini version – Mini Beef Wellingtons – has become a trendy appetiser for special occasions like weddings.<\/p>\nRecipe<\/strong><\/p>\nIngredients:<\/p>\n1 sheet puff pastry, thawed<\/p>\n450g beef tenderloin, cut into small cubes<\/p>\n1 tablespoon olive oil<\/p>\n2 tablespoons Dijon mustard<\/p>\n120ml mushrooms, finely chopped<\/p>\n2 cloves garlic, minced<\/p>\n2 tablespoons butter<\/p>\nSalt and pepper to taste<\/p>\n1 egg, beaten (for egg wash)<\/p>\nInstructions:<\/p>\nPreheat the oven to 200\u00b0C (400\u00b0F).<\/p>\nSeason beef cubes with salt and pepper. In a skillet, heat olive oil and sear the beef until browned. Remove from heat and let it cool.<\/p>\nIn the same skillet, melt butter and saut\u00e9 mushrooms and garlic until tender. Season with salt and pepper.<\/p>\nRoll out the puff pastry and cut it into squares. Brush each square with Dijon mustard.<\/p>\nPlace a spoonful of mushroom mixture and a piece of seared beef in the centre of each square.<\/p>\nFold the pastry over the filling and seal the edges. Brush the top with egg wash.<\/p>\nBake in the preheated oven for about 15-20 minutes or until golden brown.<\/p>\nServe the Mini Beef Wellingtons warm and watch them disappear quickly!<\/p>\nStuffed Mushrooms<\/strong><\/p>\n<\/figure>\n<\/p>\nEven if you\u2019re stuffed and there isn\u2019t mushroom left in your belly, you\u2019ll still find a place for these delectable bites. I\u2019m not sorry for that<\/em>. The origins of stuffed mushrooms are somewhat mysterious, but they have been enjoyed for centuries in various cuisines. These bite-sized delights are perfect for a wedding celebration due to their versatility and elegant presentation.<\/p>\nRecipe<\/strong><\/p>\nIngredients:<\/p>\n20 large button mushrooms<\/p>\n240ml Italian sausage, cooked and crumbled<\/p>\n120ml cream cheese<\/p>\n60ml grated Parmesan cheese<\/p>\n1 tablespoon chopped fresh parsley<\/p>\nSalt and pepper to taste<\/p>\nInstructions:<\/p>\nPreheat the oven to 190\u00b0C (375\u00b0F).<\/p>\nRemove the stems from the mushrooms and set them aside.<\/p>\nIn a bowl, mix cooked Italian sausage, cream cheese, grated Parmesan, chopped parsley, salt, and pepper.<\/p>\nStuff each mushroom cap with the sausage mixture.<\/p>\nArrange the stuffed mushrooms on a baking sheet and bake for 15-20 minutes or until the mushrooms are tender and the filling is golden.<\/p>\nServe warm and enjoy the delectable flavours.<\/p>\nSushi Rolls<\/strong><\/p>\n<\/figure>\n<\/p>\nStep back in time about 20 years and you would be hard pressed to find a sushi joint in a Western country but the fresh deliciousness of a good sushi roll couldn\u2019t be held back for long and now you\u2019ll find one, if not 2 or 3 sushi outlets in every mall. Sushi originated in Southeast Asia but evolved into the delicious Japanese delicacy we know today. Sushi rolls, also known as makizushi, are made by wrapping a variety of ingredients in nori (seaweed) and seasoned rice.<\/p>\nRecipe<\/strong><\/p>\nIngredients:<\/p>\n240ml sushi rice, cooked and seasoned<\/p>\n4 sheets nori (seaweed)<\/p>\nAssorted fillings (e.g., cucumber, avocado, crab sticks, tuna, salmon)<\/p>\nSoy sauce, pickled ginger, and wasabi for serving<\/p>\nInstructions:<\/p>\nLay a bamboo sushi mat on a clean surface and place a sheet of plastic wrap over it.<\/p>\nPlace a sheet of nori, shiny side down, on the plastic wrap.<\/p>\nMoisten your hands with water to prevent sticking, then spread a thin layer of seasoned sushi rice over the nori, leaving a small border at the top.<\/p>\nArrange your chosen fillings horizontally across the rice.<\/p>\nCarefully roll the nori and rice using the bamboo mat, applying gentle pressure to form a tight cylinder.<\/p>\nSlice the sushi roll into bite-sized pieces and serve with soy sauce, pickled ginger, and wasabi.<\/p>\nSpanakopita Triangles<\/strong><\/p>\n<\/figure>\n<\/p>\nSpanakopita is a traditional Greek pastry filled with spinach, feta cheese, and herbs. Its origins trace back to the Byzantine period, making it a delightful appetiser choice for those seeking Mediterranean flavours.<\/p>\nRecipe<\/strong><\/p>\nIngredients:<\/p>\n1 package phyllo dough, thawed<\/p>\n450g fresh spinach, chopped<\/p>\n240ml feta cheese, crumbled<\/p>\n60ml fresh dill, chopped<\/p>\n60ml fresh parsley, chopped<\/p>\n2 cloves garlic, minced<\/p>\n60ml olive oil<\/p>\nSalt and pepper to taste<\/p>\nInstructions:<\/p>\nPreheat the oven to 190\u00b0C (375\u00b0F).<\/p>\nIn a skillet, heat olive oil and saut\u00e9 garlic until fragrant. Add chopped spinach and cook until wilted. Season with salt and pepper.<\/p>\nIn a bowl, mix saut\u00e9ed spinach, crumbled feta, chopped dill, and parsley.<\/p>\nLay one sheet of phyllo dough on a clean surface and brush with olive oil. Place another sheet on top and repeat the process until you have 4-5 layers.<\/p>\nCut the phyllo dough into strips. Place a spoonful of the spinach and feta mixture at the end of each strip.<\/p>\nFold the phyllo over the filling to form a triangle. Continue folding until you reach the end of the strip.<\/p>\nRepeat the process with the remaining phyllo and filling.<\/p>\nArrange the spanakopita triangles on a baking sheet and bake for 15-20 minutes or until golden brown and crispy.<\/p>\nServe warm and enjoy the taste of Greece.<\/p>\nGourmet Cheese Board<\/strong><\/p>\n<\/figure>\n<\/p>\nWhile not a single dish, a gourmet cheese board is a timeless and sophisticated addition to any wedding celebration. Cheese has been enjoyed for centuries, with evidence of cheese-making dating back to ancient civilisations.<\/p>\nSelection and Presentation:<\/p>\nAssorted cheeses (e.g., brie, camembert, aged cheddar, gouda, goat cheese)<\/p>\nCrackers and bread slices<\/p>\nFresh and dried fruits (e.g., grapes, figs, apricots)<\/p>\nNuts (e.g., walnuts, almonds)<\/p>\nHoney or fruit preserves<\/p>\nFresh herbs for garnish<\/p>\nInstructions:<\/p>\nArrange the various cheeses on a large platter or wooden board, leaving enough space for accompaniments.<\/p>\nAdd crackers and bread slices around the cheese.<\/p>\nScatter fresh and dried fruits, as well as nuts, to complement the cheese flavours.<\/p>\nDrizzle honey or add fruit preserves to enhance the taste of certain cheeses.<\/p>\nGarnish the board with fresh herbs for a visually appealing presentation.<\/p>\nEncourage guests to sample different cheese pairings and explore various flavour combinations.<\/p>\nChicken Satay Skewers<\/strong><\/p>\n<\/figure>\n<\/p>\nChicken Satay is a popular Indonesian and Southeast Asian dish with roots in the Java region. Over the centuries, it has become a beloved street food and appetiser choice worldwide.<\/p>\nRecipe<\/strong><\/p>\nIngredients:<\/p>\n450g chicken breast, cut into thin strips<\/p>\n240ml coconut milk<\/p>\n2 tablespoons soy sauce<\/p>\n1 tablespoon fish sauce<\/p>\n1 tablespoon lime juice<\/p>\n1 tablespoon brown sugar<\/p>\n2 cloves garlic, minced<\/p>\n1 teaspoon ground coriander<\/p>\n1 teaspoon ground cumin<\/p>\n1\/2 teaspoon turmeric<\/p>\nWooden skewers, soaked in water<\/p>\nInstructions:<\/p>\nIn a bowl, mix coconut milk, soy sauce, fish sauce, lime juice, brown sugar, minced garlic, ground coriander, ground cumin, and turmeric to create the marinade.<\/p>\nAdd the chicken strips to the marinade and let them marinate for at least 1 hour.<\/p>\nThread the marinated chicken strips onto the soaked wooden skewers.<\/p>\nGrill or broil the chicken satay skewers until cooked through and slightly charred.<\/p>\nServe with peanut sauce or a cucumber salad for a delightful flavour combination.<\/p>\n<\/figure>\n<\/p>\nThere is no such thing as dieting on a wedding day. Wedding celebrations allow you to indulge in delectable treats that leave lasting impressions on your guests. These ten hors d’oeuvres and appetisers not only bring forth a tantalising array of flavours but also carry histories that add an air of sophistication to your special day. From the classic prawn cocktail to trendy mini beef wellingtons and exotic sushi rolls, there’s something to cater to every palate. <\/p>\n<\/figure>\n<\/p>\nThis blog was brought to you by Rose Training AustraliaWritten by Nate Hamon<\/strong><\/p>\nNot a celebrant but are thinking of it as a great career or even side hustle option?<\/p>\nYou are a celebrant but would like some extra training?<\/p>\nCheck out your course options here: https:\/\/rosetraining.com.au\/about-us<\/p>\nAnd\/or contact our friendly team at Rose Training Australia now!<\/p>\nContact form: https:\/\/rosetraining.com.au\/contact-us<\/a><\/p>\nPhone Number: 07 3038 3048<\/p>\nEmail: info@rosetraining.com.au\u00a0<\/p>\n","protected":false},"excerpt":{"rendered":"10 TASTY WEDDING HORS D’OEUVRES AND APPETISERS: With Recipes! Yes! With recipes. I was hungry when I wrote this. A wedding celebration is a joyous occasion where two souls unite in love and commitment, and all that loving and committing can work up quite an appetite! Hors d’oeuvres and appetisers are an essential part of […]<\/p>\n","protected":false},"author":0,"featured_media":282754,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[33],"tags":[],"yoast_head":"\n10 Exquisite Wedding Hors D'oeuvres and Appetisers - Rose Training Australia<\/title>\n\n\n\n\n\n\n\n\n\n\n\n\n\t\n
1 baguette, sliced<\/p>\n
400g cherry tomatoes, diced<\/p>\n
60ml fresh basil, chopped<\/p>\n
2 cloves garlic, minced<\/p>\n
30ml balsamic vinegar<\/p>\n
45ml extra-virgin olive oil<\/p>\n
Preheat the oven to 190\u00b0C (375\u00b0F).<\/p>\n
Arrange the baguette slices on a baking sheet and brush with olive oil. Toast in the oven until golden brown.<\/p>\n
In a bowl, combine diced tomatoes, basil, minced garlic, balsamic vinegar, olive oil, salt, and pepper.<\/p>\n
Spoon the tomato mixture over the toasted baguette slices and serve immediately.<\/p>\n
Spring Rolls<\/strong><\/p>\n<\/figure>\n<\/p>\nSpring rolls have an ancient origin, dating back to ancient China. They were originally prepared to celebrate the spring harvest and later spread to neighbouring Asian countries. Today, they are enjoyed worldwide and make a delightful addition to wedding celebrations.<\/p>\nRecipe<\/strong><\/p>\nIngredients:<\/p>\n12 spring roll wrappers<\/p>\n1 cup cooked prawns or chicken, diced<\/p>\n1 cup shredded lettuce<\/p>\n1 cup julienned carrots<\/p>\n120ml bean sprouts<\/p>\n2 tablespoons soy sauce<\/p>\n1 tablespoon sesame oil<\/p>\n1 tablespoon hoisin sauce<\/p>\nInstructions:<\/p>\nIn a bowl, mix diced prawns or chicken with shredded lettuce, julienned carrots, bean sprouts, soy sauce, sesame oil, and hoisin sauce.<\/p>\nMoisten a spring roll wrapper with water to soften it.<\/p>\nPlace a spoonful of the filling in the centre of the wrapper and fold the sides over. Roll it up tightly, sealing the edge with water.<\/p>\nDeep-fry or bake the spring rolls until golden and crispy.<\/p>\nServe with sweet chilli sauce or soy sauce for dipping.<\/p>\nCaprese Skewers<\/strong><\/p>\n<\/figure>\n<\/p>\nCaprese skewers are a simple and tasty Italian creation, inspired by the colours of the Italian flag – red, white, and green. Unless you\u2019re a goat, eating a flag is probably not an option. This is though. These are named after the island of Capri, known for its fresh, healthy and flavoursome ingredients.<\/p>\nRecipe<\/strong><\/p>\nIngredients:<\/p>\n1 pint cherry tomatoes<\/p>\n225g fresh mozzarella, cubed<\/p>\nFresh basil leaves<\/p>\nBalsamic glaze<\/p>\nExtra-virgin olive oil<\/p>\nSalt and pepper to taste<\/p>\nInstructions:<\/p>\nThread a cherry tomato, a mozzarella cube, and a basil leaf onto each skewer.<\/p>\nArrange the skewers on a serving platter.<\/p>\nDrizzle with balsamic glaze and extra-virgin olive oil.<\/p>\nSprinkle with salt and pepper to taste.<\/p>\nServe immediately for a burst of Italian flavours.<\/p>\nMini Beef Wellingtons<\/strong><\/p>\n<\/figure>\n<\/p>\nBeef Wellington is a classic British dish, but its mini version – Mini Beef Wellingtons – has become a trendy appetiser for special occasions like weddings.<\/p>\nRecipe<\/strong><\/p>\nIngredients:<\/p>\n1 sheet puff pastry, thawed<\/p>\n450g beef tenderloin, cut into small cubes<\/p>\n1 tablespoon olive oil<\/p>\n2 tablespoons Dijon mustard<\/p>\n120ml mushrooms, finely chopped<\/p>\n2 cloves garlic, minced<\/p>\n2 tablespoons butter<\/p>\nSalt and pepper to taste<\/p>\n1 egg, beaten (for egg wash)<\/p>\nInstructions:<\/p>\nPreheat the oven to 200\u00b0C (400\u00b0F).<\/p>\nSeason beef cubes with salt and pepper. In a skillet, heat olive oil and sear the beef until browned. Remove from heat and let it cool.<\/p>\nIn the same skillet, melt butter and saut\u00e9 mushrooms and garlic until tender. Season with salt and pepper.<\/p>\nRoll out the puff pastry and cut it into squares. Brush each square with Dijon mustard.<\/p>\nPlace a spoonful of mushroom mixture and a piece of seared beef in the centre of each square.<\/p>\nFold the pastry over the filling and seal the edges. Brush the top with egg wash.<\/p>\nBake in the preheated oven for about 15-20 minutes or until golden brown.<\/p>\nServe the Mini Beef Wellingtons warm and watch them disappear quickly!<\/p>\nStuffed Mushrooms<\/strong><\/p>\n<\/figure>\n<\/p>\nEven if you\u2019re stuffed and there isn\u2019t mushroom left in your belly, you\u2019ll still find a place for these delectable bites. I\u2019m not sorry for that<\/em>. The origins of stuffed mushrooms are somewhat mysterious, but they have been enjoyed for centuries in various cuisines. These bite-sized delights are perfect for a wedding celebration due to their versatility and elegant presentation.<\/p>\nRecipe<\/strong><\/p>\nIngredients:<\/p>\n20 large button mushrooms<\/p>\n240ml Italian sausage, cooked and crumbled<\/p>\n120ml cream cheese<\/p>\n60ml grated Parmesan cheese<\/p>\n1 tablespoon chopped fresh parsley<\/p>\nSalt and pepper to taste<\/p>\nInstructions:<\/p>\nPreheat the oven to 190\u00b0C (375\u00b0F).<\/p>\nRemove the stems from the mushrooms and set them aside.<\/p>\nIn a bowl, mix cooked Italian sausage, cream cheese, grated Parmesan, chopped parsley, salt, and pepper.<\/p>\nStuff each mushroom cap with the sausage mixture.<\/p>\nArrange the stuffed mushrooms on a baking sheet and bake for 15-20 minutes or until the mushrooms are tender and the filling is golden.<\/p>\nServe warm and enjoy the delectable flavours.<\/p>\nSushi Rolls<\/strong><\/p>\n<\/figure>\n<\/p>\nStep back in time about 20 years and you would be hard pressed to find a sushi joint in a Western country but the fresh deliciousness of a good sushi roll couldn\u2019t be held back for long and now you\u2019ll find one, if not 2 or 3 sushi outlets in every mall. Sushi originated in Southeast Asia but evolved into the delicious Japanese delicacy we know today. Sushi rolls, also known as makizushi, are made by wrapping a variety of ingredients in nori (seaweed) and seasoned rice.<\/p>\nRecipe<\/strong><\/p>\nIngredients:<\/p>\n240ml sushi rice, cooked and seasoned<\/p>\n4 sheets nori (seaweed)<\/p>\nAssorted fillings (e.g., cucumber, avocado, crab sticks, tuna, salmon)<\/p>\nSoy sauce, pickled ginger, and wasabi for serving<\/p>\nInstructions:<\/p>\nLay a bamboo sushi mat on a clean surface and place a sheet of plastic wrap over it.<\/p>\nPlace a sheet of nori, shiny side down, on the plastic wrap.<\/p>\nMoisten your hands with water to prevent sticking, then spread a thin layer of seasoned sushi rice over the nori, leaving a small border at the top.<\/p>\nArrange your chosen fillings horizontally across the rice.<\/p>\nCarefully roll the nori and rice using the bamboo mat, applying gentle pressure to form a tight cylinder.<\/p>\nSlice the sushi roll into bite-sized pieces and serve with soy sauce, pickled ginger, and wasabi.<\/p>\nSpanakopita Triangles<\/strong><\/p>\n<\/figure>\n<\/p>\nSpanakopita is a traditional Greek pastry filled with spinach, feta cheese, and herbs. Its origins trace back to the Byzantine period, making it a delightful appetiser choice for those seeking Mediterranean flavours.<\/p>\nRecipe<\/strong><\/p>\nIngredients:<\/p>\n1 package phyllo dough, thawed<\/p>\n450g fresh spinach, chopped<\/p>\n240ml feta cheese, crumbled<\/p>\n60ml fresh dill, chopped<\/p>\n60ml fresh parsley, chopped<\/p>\n2 cloves garlic, minced<\/p>\n60ml olive oil<\/p>\nSalt and pepper to taste<\/p>\nInstructions:<\/p>\nPreheat the oven to 190\u00b0C (375\u00b0F).<\/p>\nIn a skillet, heat olive oil and saut\u00e9 garlic until fragrant. Add chopped spinach and cook until wilted. Season with salt and pepper.<\/p>\nIn a bowl, mix saut\u00e9ed spinach, crumbled feta, chopped dill, and parsley.<\/p>\nLay one sheet of phyllo dough on a clean surface and brush with olive oil. Place another sheet on top and repeat the process until you have 4-5 layers.<\/p>\nCut the phyllo dough into strips. Place a spoonful of the spinach and feta mixture at the end of each strip.<\/p>\nFold the phyllo over the filling to form a triangle. Continue folding until you reach the end of the strip.<\/p>\nRepeat the process with the remaining phyllo and filling.<\/p>\nArrange the spanakopita triangles on a baking sheet and bake for 15-20 minutes or until golden brown and crispy.<\/p>\nServe warm and enjoy the taste of Greece.<\/p>\nGourmet Cheese Board<\/strong><\/p>\n<\/figure>\n<\/p>\nWhile not a single dish, a gourmet cheese board is a timeless and sophisticated addition to any wedding celebration. Cheese has been enjoyed for centuries, with evidence of cheese-making dating back to ancient civilisations.<\/p>\nSelection and Presentation:<\/p>\nAssorted cheeses (e.g., brie, camembert, aged cheddar, gouda, goat cheese)<\/p>\nCrackers and bread slices<\/p>\nFresh and dried fruits (e.g., grapes, figs, apricots)<\/p>\nNuts (e.g., walnuts, almonds)<\/p>\nHoney or fruit preserves<\/p>\nFresh herbs for garnish<\/p>\nInstructions:<\/p>\nArrange the various cheeses on a large platter or wooden board, leaving enough space for accompaniments.<\/p>\nAdd crackers and bread slices around the cheese.<\/p>\nScatter fresh and dried fruits, as well as nuts, to complement the cheese flavours.<\/p>\nDrizzle honey or add fruit preserves to enhance the taste of certain cheeses.<\/p>\nGarnish the board with fresh herbs for a visually appealing presentation.<\/p>\nEncourage guests to sample different cheese pairings and explore various flavour combinations.<\/p>\nChicken Satay Skewers<\/strong><\/p>\n<\/figure>\n<\/p>\nChicken Satay is a popular Indonesian and Southeast Asian dish with roots in the Java region. Over the centuries, it has become a beloved street food and appetiser choice worldwide.<\/p>\nRecipe<\/strong><\/p>\nIngredients:<\/p>\n450g chicken breast, cut into thin strips<\/p>\n240ml coconut milk<\/p>\n2 tablespoons soy sauce<\/p>\n1 tablespoon fish sauce<\/p>\n1 tablespoon lime juice<\/p>\n1 tablespoon brown sugar<\/p>\n2 cloves garlic, minced<\/p>\n1 teaspoon ground coriander<\/p>\n1 teaspoon ground cumin<\/p>\n1\/2 teaspoon turmeric<\/p>\nWooden skewers, soaked in water<\/p>\nInstructions:<\/p>\nIn a bowl, mix coconut milk, soy sauce, fish sauce, lime juice, brown sugar, minced garlic, ground coriander, ground cumin, and turmeric to create the marinade.<\/p>\nAdd the chicken strips to the marinade and let them marinate for at least 1 hour.<\/p>\nThread the marinated chicken strips onto the soaked wooden skewers.<\/p>\nGrill or broil the chicken satay skewers until cooked through and slightly charred.<\/p>\nServe with peanut sauce or a cucumber salad for a delightful flavour combination.<\/p>\n<\/figure>\n<\/p>\nThere is no such thing as dieting on a wedding day. Wedding celebrations allow you to indulge in delectable treats that leave lasting impressions on your guests. These ten hors d’oeuvres and appetisers not only bring forth a tantalising array of flavours but also carry histories that add an air of sophistication to your special day. From the classic prawn cocktail to trendy mini beef wellingtons and exotic sushi rolls, there’s something to cater to every palate. <\/p>\n<\/figure>\n<\/p>\nThis blog was brought to you by Rose Training AustraliaWritten by Nate Hamon<\/strong><\/p>\nNot a celebrant but are thinking of it as a great career or even side hustle option?<\/p>\nYou are a celebrant but would like some extra training?<\/p>\nCheck out your course options here: https:\/\/rosetraining.com.au\/about-us<\/p>\nAnd\/or contact our friendly team at Rose Training Australia now!<\/p>\nContact form: https:\/\/rosetraining.com.au\/contact-us<\/a><\/p>\nPhone Number: 07 3038 3048<\/p>\nEmail: info@rosetraining.com.au\u00a0<\/p>\n","protected":false},"excerpt":{"rendered":"10 TASTY WEDDING HORS D’OEUVRES AND APPETISERS: With Recipes! Yes! With recipes. I was hungry when I wrote this. A wedding celebration is a joyous occasion where two souls unite in love and commitment, and all that loving and committing can work up quite an appetite! Hors d’oeuvres and appetisers are an essential part of […]<\/p>\n","protected":false},"author":0,"featured_media":282754,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[33],"tags":[],"yoast_head":"\n10 Exquisite Wedding Hors D'oeuvres and Appetisers - Rose Training Australia<\/title>\n\n\n\n\n\n\n\n\n\n\n\n\n\t\n
<\/figure>\n<\/p>\nSpring rolls have an ancient origin, dating back to ancient China. They were originally prepared to celebrate the spring harvest and later spread to neighbouring Asian countries. Today, they are enjoyed worldwide and make a delightful addition to wedding celebrations.<\/p>\nRecipe<\/strong><\/p>\nIngredients:<\/p>\n12 spring roll wrappers<\/p>\n1 cup cooked prawns or chicken, diced<\/p>\n1 cup shredded lettuce<\/p>\n1 cup julienned carrots<\/p>\n120ml bean sprouts<\/p>\n2 tablespoons soy sauce<\/p>\n1 tablespoon sesame oil<\/p>\n1 tablespoon hoisin sauce<\/p>\nInstructions:<\/p>\nIn a bowl, mix diced prawns or chicken with shredded lettuce, julienned carrots, bean sprouts, soy sauce, sesame oil, and hoisin sauce.<\/p>\nMoisten a spring roll wrapper with water to soften it.<\/p>\nPlace a spoonful of the filling in the centre of the wrapper and fold the sides over. Roll it up tightly, sealing the edge with water.<\/p>\nDeep-fry or bake the spring rolls until golden and crispy.<\/p>\nServe with sweet chilli sauce or soy sauce for dipping.<\/p>\nCaprese Skewers<\/strong><\/p>\n<\/figure>\n<\/p>\nCaprese skewers are a simple and tasty Italian creation, inspired by the colours of the Italian flag – red, white, and green. Unless you\u2019re a goat, eating a flag is probably not an option. This is though. These are named after the island of Capri, known for its fresh, healthy and flavoursome ingredients.<\/p>\nRecipe<\/strong><\/p>\nIngredients:<\/p>\n1 pint cherry tomatoes<\/p>\n225g fresh mozzarella, cubed<\/p>\nFresh basil leaves<\/p>\nBalsamic glaze<\/p>\nExtra-virgin olive oil<\/p>\nSalt and pepper to taste<\/p>\nInstructions:<\/p>\nThread a cherry tomato, a mozzarella cube, and a basil leaf onto each skewer.<\/p>\nArrange the skewers on a serving platter.<\/p>\nDrizzle with balsamic glaze and extra-virgin olive oil.<\/p>\nSprinkle with salt and pepper to taste.<\/p>\nServe immediately for a burst of Italian flavours.<\/p>\nMini Beef Wellingtons<\/strong><\/p>\n<\/figure>\n<\/p>\nBeef Wellington is a classic British dish, but its mini version – Mini Beef Wellingtons – has become a trendy appetiser for special occasions like weddings.<\/p>\nRecipe<\/strong><\/p>\nIngredients:<\/p>\n1 sheet puff pastry, thawed<\/p>\n450g beef tenderloin, cut into small cubes<\/p>\n1 tablespoon olive oil<\/p>\n2 tablespoons Dijon mustard<\/p>\n120ml mushrooms, finely chopped<\/p>\n2 cloves garlic, minced<\/p>\n2 tablespoons butter<\/p>\nSalt and pepper to taste<\/p>\n1 egg, beaten (for egg wash)<\/p>\nInstructions:<\/p>\nPreheat the oven to 200\u00b0C (400\u00b0F).<\/p>\nSeason beef cubes with salt and pepper. In a skillet, heat olive oil and sear the beef until browned. Remove from heat and let it cool.<\/p>\nIn the same skillet, melt butter and saut\u00e9 mushrooms and garlic until tender. Season with salt and pepper.<\/p>\nRoll out the puff pastry and cut it into squares. Brush each square with Dijon mustard.<\/p>\nPlace a spoonful of mushroom mixture and a piece of seared beef in the centre of each square.<\/p>\nFold the pastry over the filling and seal the edges. Brush the top with egg wash.<\/p>\nBake in the preheated oven for about 15-20 minutes or until golden brown.<\/p>\nServe the Mini Beef Wellingtons warm and watch them disappear quickly!<\/p>\nStuffed Mushrooms<\/strong><\/p>\n<\/figure>\n<\/p>\nEven if you\u2019re stuffed and there isn\u2019t mushroom left in your belly, you\u2019ll still find a place for these delectable bites. I\u2019m not sorry for that<\/em>. The origins of stuffed mushrooms are somewhat mysterious, but they have been enjoyed for centuries in various cuisines. These bite-sized delights are perfect for a wedding celebration due to their versatility and elegant presentation.<\/p>\nRecipe<\/strong><\/p>\nIngredients:<\/p>\n20 large button mushrooms<\/p>\n240ml Italian sausage, cooked and crumbled<\/p>\n120ml cream cheese<\/p>\n60ml grated Parmesan cheese<\/p>\n1 tablespoon chopped fresh parsley<\/p>\nSalt and pepper to taste<\/p>\nInstructions:<\/p>\nPreheat the oven to 190\u00b0C (375\u00b0F).<\/p>\nRemove the stems from the mushrooms and set them aside.<\/p>\nIn a bowl, mix cooked Italian sausage, cream cheese, grated Parmesan, chopped parsley, salt, and pepper.<\/p>\nStuff each mushroom cap with the sausage mixture.<\/p>\nArrange the stuffed mushrooms on a baking sheet and bake for 15-20 minutes or until the mushrooms are tender and the filling is golden.<\/p>\nServe warm and enjoy the delectable flavours.<\/p>\nSushi Rolls<\/strong><\/p>\n<\/figure>\n<\/p>\nStep back in time about 20 years and you would be hard pressed to find a sushi joint in a Western country but the fresh deliciousness of a good sushi roll couldn\u2019t be held back for long and now you\u2019ll find one, if not 2 or 3 sushi outlets in every mall. Sushi originated in Southeast Asia but evolved into the delicious Japanese delicacy we know today. Sushi rolls, also known as makizushi, are made by wrapping a variety of ingredients in nori (seaweed) and seasoned rice.<\/p>\nRecipe<\/strong><\/p>\nIngredients:<\/p>\n240ml sushi rice, cooked and seasoned<\/p>\n4 sheets nori (seaweed)<\/p>\nAssorted fillings (e.g., cucumber, avocado, crab sticks, tuna, salmon)<\/p>\nSoy sauce, pickled ginger, and wasabi for serving<\/p>\nInstructions:<\/p>\nLay a bamboo sushi mat on a clean surface and place a sheet of plastic wrap over it.<\/p>\nPlace a sheet of nori, shiny side down, on the plastic wrap.<\/p>\nMoisten your hands with water to prevent sticking, then spread a thin layer of seasoned sushi rice over the nori, leaving a small border at the top.<\/p>\nArrange your chosen fillings horizontally across the rice.<\/p>\nCarefully roll the nori and rice using the bamboo mat, applying gentle pressure to form a tight cylinder.<\/p>\nSlice the sushi roll into bite-sized pieces and serve with soy sauce, pickled ginger, and wasabi.<\/p>\nSpanakopita Triangles<\/strong><\/p>\n<\/figure>\n<\/p>\nSpanakopita is a traditional Greek pastry filled with spinach, feta cheese, and herbs. Its origins trace back to the Byzantine period, making it a delightful appetiser choice for those seeking Mediterranean flavours.<\/p>\nRecipe<\/strong><\/p>\nIngredients:<\/p>\n1 package phyllo dough, thawed<\/p>\n450g fresh spinach, chopped<\/p>\n240ml feta cheese, crumbled<\/p>\n60ml fresh dill, chopped<\/p>\n60ml fresh parsley, chopped<\/p>\n2 cloves garlic, minced<\/p>\n60ml olive oil<\/p>\nSalt and pepper to taste<\/p>\nInstructions:<\/p>\nPreheat the oven to 190\u00b0C (375\u00b0F).<\/p>\nIn a skillet, heat olive oil and saut\u00e9 garlic until fragrant. Add chopped spinach and cook until wilted. Season with salt and pepper.<\/p>\nIn a bowl, mix saut\u00e9ed spinach, crumbled feta, chopped dill, and parsley.<\/p>\nLay one sheet of phyllo dough on a clean surface and brush with olive oil. Place another sheet on top and repeat the process until you have 4-5 layers.<\/p>\nCut the phyllo dough into strips. Place a spoonful of the spinach and feta mixture at the end of each strip.<\/p>\nFold the phyllo over the filling to form a triangle. Continue folding until you reach the end of the strip.<\/p>\nRepeat the process with the remaining phyllo and filling.<\/p>\nArrange the spanakopita triangles on a baking sheet and bake for 15-20 minutes or until golden brown and crispy.<\/p>\nServe warm and enjoy the taste of Greece.<\/p>\nGourmet Cheese Board<\/strong><\/p>\n<\/figure>\n<\/p>\nWhile not a single dish, a gourmet cheese board is a timeless and sophisticated addition to any wedding celebration. Cheese has been enjoyed for centuries, with evidence of cheese-making dating back to ancient civilisations.<\/p>\nSelection and Presentation:<\/p>\nAssorted cheeses (e.g., brie, camembert, aged cheddar, gouda, goat cheese)<\/p>\nCrackers and bread slices<\/p>\nFresh and dried fruits (e.g., grapes, figs, apricots)<\/p>\nNuts (e.g., walnuts, almonds)<\/p>\nHoney or fruit preserves<\/p>\nFresh herbs for garnish<\/p>\nInstructions:<\/p>\nArrange the various cheeses on a large platter or wooden board, leaving enough space for accompaniments.<\/p>\nAdd crackers and bread slices around the cheese.<\/p>\nScatter fresh and dried fruits, as well as nuts, to complement the cheese flavours.<\/p>\nDrizzle honey or add fruit preserves to enhance the taste of certain cheeses.<\/p>\nGarnish the board with fresh herbs for a visually appealing presentation.<\/p>\nEncourage guests to sample different cheese pairings and explore various flavour combinations.<\/p>\nChicken Satay Skewers<\/strong><\/p>\n<\/figure>\n<\/p>\nChicken Satay is a popular Indonesian and Southeast Asian dish with roots in the Java region. Over the centuries, it has become a beloved street food and appetiser choice worldwide.<\/p>\nRecipe<\/strong><\/p>\nIngredients:<\/p>\n450g chicken breast, cut into thin strips<\/p>\n240ml coconut milk<\/p>\n2 tablespoons soy sauce<\/p>\n1 tablespoon fish sauce<\/p>\n1 tablespoon lime juice<\/p>\n1 tablespoon brown sugar<\/p>\n2 cloves garlic, minced<\/p>\n1 teaspoon ground coriander<\/p>\n1 teaspoon ground cumin<\/p>\n1\/2 teaspoon turmeric<\/p>\nWooden skewers, soaked in water<\/p>\nInstructions:<\/p>\nIn a bowl, mix coconut milk, soy sauce, fish sauce, lime juice, brown sugar, minced garlic, ground coriander, ground cumin, and turmeric to create the marinade.<\/p>\nAdd the chicken strips to the marinade and let them marinate for at least 1 hour.<\/p>\nThread the marinated chicken strips onto the soaked wooden skewers.<\/p>\nGrill or broil the chicken satay skewers until cooked through and slightly charred.<\/p>\nServe with peanut sauce or a cucumber salad for a delightful flavour combination.<\/p>\n<\/figure>\n<\/p>\nThere is no such thing as dieting on a wedding day. Wedding celebrations allow you to indulge in delectable treats that leave lasting impressions on your guests. These ten hors d’oeuvres and appetisers not only bring forth a tantalising array of flavours but also carry histories that add an air of sophistication to your special day. From the classic prawn cocktail to trendy mini beef wellingtons and exotic sushi rolls, there’s something to cater to every palate. <\/p>\n<\/figure>\n<\/p>\nThis blog was brought to you by Rose Training AustraliaWritten by Nate Hamon<\/strong><\/p>\nNot a celebrant but are thinking of it as a great career or even side hustle option?<\/p>\nYou are a celebrant but would like some extra training?<\/p>\nCheck out your course options here: https:\/\/rosetraining.com.au\/about-us<\/p>\nAnd\/or contact our friendly team at Rose Training Australia now!<\/p>\nContact form: https:\/\/rosetraining.com.au\/contact-us<\/a><\/p>\nPhone Number: 07 3038 3048<\/p>\nEmail: info@rosetraining.com.au\u00a0<\/p>\n","protected":false},"excerpt":{"rendered":"10 TASTY WEDDING HORS D’OEUVRES AND APPETISERS: With Recipes! Yes! With recipes. I was hungry when I wrote this. A wedding celebration is a joyous occasion where two souls unite in love and commitment, and all that loving and committing can work up quite an appetite! Hors d’oeuvres and appetisers are an essential part of […]<\/p>\n","protected":false},"author":0,"featured_media":282754,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[33],"tags":[],"yoast_head":"\n10 Exquisite Wedding Hors D'oeuvres and Appetisers - Rose Training Australia<\/title>\n\n\n\n\n\n\n\n\n\n\n\n\n\t\n
Spring rolls have an ancient origin, dating back to ancient China. They were originally prepared to celebrate the spring harvest and later spread to neighbouring Asian countries. Today, they are enjoyed worldwide and make a delightful addition to wedding celebrations.<\/p>\n
Recipe<\/strong><\/p>\nIngredients:<\/p>\n12 spring roll wrappers<\/p>\n1 cup cooked prawns or chicken, diced<\/p>\n1 cup shredded lettuce<\/p>\n1 cup julienned carrots<\/p>\n120ml bean sprouts<\/p>\n2 tablespoons soy sauce<\/p>\n1 tablespoon sesame oil<\/p>\n1 tablespoon hoisin sauce<\/p>\nInstructions:<\/p>\nIn a bowl, mix diced prawns or chicken with shredded lettuce, julienned carrots, bean sprouts, soy sauce, sesame oil, and hoisin sauce.<\/p>\nMoisten a spring roll wrapper with water to soften it.<\/p>\nPlace a spoonful of the filling in the centre of the wrapper and fold the sides over. Roll it up tightly, sealing the edge with water.<\/p>\nDeep-fry or bake the spring rolls until golden and crispy.<\/p>\nServe with sweet chilli sauce or soy sauce for dipping.<\/p>\nCaprese Skewers<\/strong><\/p>\n<\/figure>\n<\/p>\nCaprese skewers are a simple and tasty Italian creation, inspired by the colours of the Italian flag – red, white, and green. Unless you\u2019re a goat, eating a flag is probably not an option. This is though. These are named after the island of Capri, known for its fresh, healthy and flavoursome ingredients.<\/p>\nRecipe<\/strong><\/p>\nIngredients:<\/p>\n1 pint cherry tomatoes<\/p>\n225g fresh mozzarella, cubed<\/p>\nFresh basil leaves<\/p>\nBalsamic glaze<\/p>\nExtra-virgin olive oil<\/p>\nSalt and pepper to taste<\/p>\nInstructions:<\/p>\nThread a cherry tomato, a mozzarella cube, and a basil leaf onto each skewer.<\/p>\nArrange the skewers on a serving platter.<\/p>\nDrizzle with balsamic glaze and extra-virgin olive oil.<\/p>\nSprinkle with salt and pepper to taste.<\/p>\nServe immediately for a burst of Italian flavours.<\/p>\nMini Beef Wellingtons<\/strong><\/p>\n<\/figure>\n<\/p>\nBeef Wellington is a classic British dish, but its mini version – Mini Beef Wellingtons – has become a trendy appetiser for special occasions like weddings.<\/p>\nRecipe<\/strong><\/p>\nIngredients:<\/p>\n1 sheet puff pastry, thawed<\/p>\n450g beef tenderloin, cut into small cubes<\/p>\n1 tablespoon olive oil<\/p>\n2 tablespoons Dijon mustard<\/p>\n120ml mushrooms, finely chopped<\/p>\n2 cloves garlic, minced<\/p>\n2 tablespoons butter<\/p>\nSalt and pepper to taste<\/p>\n1 egg, beaten (for egg wash)<\/p>\nInstructions:<\/p>\nPreheat the oven to 200\u00b0C (400\u00b0F).<\/p>\nSeason beef cubes with salt and pepper. In a skillet, heat olive oil and sear the beef until browned. Remove from heat and let it cool.<\/p>\nIn the same skillet, melt butter and saut\u00e9 mushrooms and garlic until tender. Season with salt and pepper.<\/p>\nRoll out the puff pastry and cut it into squares. Brush each square with Dijon mustard.<\/p>\nPlace a spoonful of mushroom mixture and a piece of seared beef in the centre of each square.<\/p>\nFold the pastry over the filling and seal the edges. Brush the top with egg wash.<\/p>\nBake in the preheated oven for about 15-20 minutes or until golden brown.<\/p>\nServe the Mini Beef Wellingtons warm and watch them disappear quickly!<\/p>\nStuffed Mushrooms<\/strong><\/p>\n<\/figure>\n<\/p>\nEven if you\u2019re stuffed and there isn\u2019t mushroom left in your belly, you\u2019ll still find a place for these delectable bites. I\u2019m not sorry for that<\/em>. The origins of stuffed mushrooms are somewhat mysterious, but they have been enjoyed for centuries in various cuisines. These bite-sized delights are perfect for a wedding celebration due to their versatility and elegant presentation.<\/p>\nRecipe<\/strong><\/p>\nIngredients:<\/p>\n20 large button mushrooms<\/p>\n240ml Italian sausage, cooked and crumbled<\/p>\n120ml cream cheese<\/p>\n60ml grated Parmesan cheese<\/p>\n1 tablespoon chopped fresh parsley<\/p>\nSalt and pepper to taste<\/p>\nInstructions:<\/p>\nPreheat the oven to 190\u00b0C (375\u00b0F).<\/p>\nRemove the stems from the mushrooms and set them aside.<\/p>\nIn a bowl, mix cooked Italian sausage, cream cheese, grated Parmesan, chopped parsley, salt, and pepper.<\/p>\nStuff each mushroom cap with the sausage mixture.<\/p>\nArrange the stuffed mushrooms on a baking sheet and bake for 15-20 minutes or until the mushrooms are tender and the filling is golden.<\/p>\nServe warm and enjoy the delectable flavours.<\/p>\nSushi Rolls<\/strong><\/p>\n<\/figure>\n<\/p>\nStep back in time about 20 years and you would be hard pressed to find a sushi joint in a Western country but the fresh deliciousness of a good sushi roll couldn\u2019t be held back for long and now you\u2019ll find one, if not 2 or 3 sushi outlets in every mall. Sushi originated in Southeast Asia but evolved into the delicious Japanese delicacy we know today. Sushi rolls, also known as makizushi, are made by wrapping a variety of ingredients in nori (seaweed) and seasoned rice.<\/p>\nRecipe<\/strong><\/p>\nIngredients:<\/p>\n240ml sushi rice, cooked and seasoned<\/p>\n4 sheets nori (seaweed)<\/p>\nAssorted fillings (e.g., cucumber, avocado, crab sticks, tuna, salmon)<\/p>\nSoy sauce, pickled ginger, and wasabi for serving<\/p>\nInstructions:<\/p>\nLay a bamboo sushi mat on a clean surface and place a sheet of plastic wrap over it.<\/p>\nPlace a sheet of nori, shiny side down, on the plastic wrap.<\/p>\nMoisten your hands with water to prevent sticking, then spread a thin layer of seasoned sushi rice over the nori, leaving a small border at the top.<\/p>\nArrange your chosen fillings horizontally across the rice.<\/p>\nCarefully roll the nori and rice using the bamboo mat, applying gentle pressure to form a tight cylinder.<\/p>\nSlice the sushi roll into bite-sized pieces and serve with soy sauce, pickled ginger, and wasabi.<\/p>\nSpanakopita Triangles<\/strong><\/p>\n<\/figure>\n<\/p>\nSpanakopita is a traditional Greek pastry filled with spinach, feta cheese, and herbs. Its origins trace back to the Byzantine period, making it a delightful appetiser choice for those seeking Mediterranean flavours.<\/p>\nRecipe<\/strong><\/p>\nIngredients:<\/p>\n1 package phyllo dough, thawed<\/p>\n450g fresh spinach, chopped<\/p>\n240ml feta cheese, crumbled<\/p>\n60ml fresh dill, chopped<\/p>\n60ml fresh parsley, chopped<\/p>\n2 cloves garlic, minced<\/p>\n60ml olive oil<\/p>\nSalt and pepper to taste<\/p>\nInstructions:<\/p>\nPreheat the oven to 190\u00b0C (375\u00b0F).<\/p>\nIn a skillet, heat olive oil and saut\u00e9 garlic until fragrant. Add chopped spinach and cook until wilted. Season with salt and pepper.<\/p>\nIn a bowl, mix saut\u00e9ed spinach, crumbled feta, chopped dill, and parsley.<\/p>\nLay one sheet of phyllo dough on a clean surface and brush with olive oil. Place another sheet on top and repeat the process until you have 4-5 layers.<\/p>\nCut the phyllo dough into strips. Place a spoonful of the spinach and feta mixture at the end of each strip.<\/p>\nFold the phyllo over the filling to form a triangle. Continue folding until you reach the end of the strip.<\/p>\nRepeat the process with the remaining phyllo and filling.<\/p>\nArrange the spanakopita triangles on a baking sheet and bake for 15-20 minutes or until golden brown and crispy.<\/p>\nServe warm and enjoy the taste of Greece.<\/p>\nGourmet Cheese Board<\/strong><\/p>\n<\/figure>\n<\/p>\nWhile not a single dish, a gourmet cheese board is a timeless and sophisticated addition to any wedding celebration. Cheese has been enjoyed for centuries, with evidence of cheese-making dating back to ancient civilisations.<\/p>\nSelection and Presentation:<\/p>\nAssorted cheeses (e.g., brie, camembert, aged cheddar, gouda, goat cheese)<\/p>\nCrackers and bread slices<\/p>\nFresh and dried fruits (e.g., grapes, figs, apricots)<\/p>\nNuts (e.g., walnuts, almonds)<\/p>\nHoney or fruit preserves<\/p>\nFresh herbs for garnish<\/p>\nInstructions:<\/p>\nArrange the various cheeses on a large platter or wooden board, leaving enough space for accompaniments.<\/p>\nAdd crackers and bread slices around the cheese.<\/p>\nScatter fresh and dried fruits, as well as nuts, to complement the cheese flavours.<\/p>\nDrizzle honey or add fruit preserves to enhance the taste of certain cheeses.<\/p>\nGarnish the board with fresh herbs for a visually appealing presentation.<\/p>\nEncourage guests to sample different cheese pairings and explore various flavour combinations.<\/p>\nChicken Satay Skewers<\/strong><\/p>\n<\/figure>\n<\/p>\nChicken Satay is a popular Indonesian and Southeast Asian dish with roots in the Java region. Over the centuries, it has become a beloved street food and appetiser choice worldwide.<\/p>\nRecipe<\/strong><\/p>\nIngredients:<\/p>\n450g chicken breast, cut into thin strips<\/p>\n240ml coconut milk<\/p>\n2 tablespoons soy sauce<\/p>\n1 tablespoon fish sauce<\/p>\n1 tablespoon lime juice<\/p>\n1 tablespoon brown sugar<\/p>\n2 cloves garlic, minced<\/p>\n1 teaspoon ground coriander<\/p>\n1 teaspoon ground cumin<\/p>\n1\/2 teaspoon turmeric<\/p>\nWooden skewers, soaked in water<\/p>\nInstructions:<\/p>\nIn a bowl, mix coconut milk, soy sauce, fish sauce, lime juice, brown sugar, minced garlic, ground coriander, ground cumin, and turmeric to create the marinade.<\/p>\nAdd the chicken strips to the marinade and let them marinate for at least 1 hour.<\/p>\nThread the marinated chicken strips onto the soaked wooden skewers.<\/p>\nGrill or broil the chicken satay skewers until cooked through and slightly charred.<\/p>\nServe with peanut sauce or a cucumber salad for a delightful flavour combination.<\/p>\n<\/figure>\n<\/p>\nThere is no such thing as dieting on a wedding day. Wedding celebrations allow you to indulge in delectable treats that leave lasting impressions on your guests. These ten hors d’oeuvres and appetisers not only bring forth a tantalising array of flavours but also carry histories that add an air of sophistication to your special day. From the classic prawn cocktail to trendy mini beef wellingtons and exotic sushi rolls, there’s something to cater to every palate. <\/p>\n<\/figure>\n<\/p>\nThis blog was brought to you by Rose Training AustraliaWritten by Nate Hamon<\/strong><\/p>\nNot a celebrant but are thinking of it as a great career or even side hustle option?<\/p>\nYou are a celebrant but would like some extra training?<\/p>\nCheck out your course options here: https:\/\/rosetraining.com.au\/about-us<\/p>\nAnd\/or contact our friendly team at Rose Training Australia now!<\/p>\nContact form: https:\/\/rosetraining.com.au\/contact-us<\/a><\/p>\nPhone Number: 07 3038 3048<\/p>\nEmail: info@rosetraining.com.au\u00a0<\/p>\n","protected":false},"excerpt":{"rendered":"10 TASTY WEDDING HORS D’OEUVRES AND APPETISERS: With Recipes! Yes! With recipes. I was hungry when I wrote this. A wedding celebration is a joyous occasion where two souls unite in love and commitment, and all that loving and committing can work up quite an appetite! Hors d’oeuvres and appetisers are an essential part of […]<\/p>\n","protected":false},"author":0,"featured_media":282754,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[33],"tags":[],"yoast_head":"\n10 Exquisite Wedding Hors D'oeuvres and Appetisers - Rose Training Australia<\/title>\n\n\n\n\n\n\n\n\n\n\n\n\n\t\n
12 spring roll wrappers<\/p>\n
1 cup cooked prawns or chicken, diced<\/p>\n
1 cup shredded lettuce<\/p>\n
1 cup julienned carrots<\/p>\n
120ml bean sprouts<\/p>\n
2 tablespoons soy sauce<\/p>\n
1 tablespoon sesame oil<\/p>\n
1 tablespoon hoisin sauce<\/p>\n
In a bowl, mix diced prawns or chicken with shredded lettuce, julienned carrots, bean sprouts, soy sauce, sesame oil, and hoisin sauce.<\/p>\n
Moisten a spring roll wrapper with water to soften it.<\/p>\n
Place a spoonful of the filling in the centre of the wrapper and fold the sides over. Roll it up tightly, sealing the edge with water.<\/p>\n
Deep-fry or bake the spring rolls until golden and crispy.<\/p>\n
Serve with sweet chilli sauce or soy sauce for dipping.<\/p>\n
Caprese Skewers<\/strong><\/p>\n<\/figure>\n<\/p>\nCaprese skewers are a simple and tasty Italian creation, inspired by the colours of the Italian flag – red, white, and green. Unless you\u2019re a goat, eating a flag is probably not an option. This is though. These are named after the island of Capri, known for its fresh, healthy and flavoursome ingredients.<\/p>\nRecipe<\/strong><\/p>\nIngredients:<\/p>\n1 pint cherry tomatoes<\/p>\n225g fresh mozzarella, cubed<\/p>\nFresh basil leaves<\/p>\nBalsamic glaze<\/p>\nExtra-virgin olive oil<\/p>\nSalt and pepper to taste<\/p>\nInstructions:<\/p>\nThread a cherry tomato, a mozzarella cube, and a basil leaf onto each skewer.<\/p>\nArrange the skewers on a serving platter.<\/p>\nDrizzle with balsamic glaze and extra-virgin olive oil.<\/p>\nSprinkle with salt and pepper to taste.<\/p>\nServe immediately for a burst of Italian flavours.<\/p>\nMini Beef Wellingtons<\/strong><\/p>\n<\/figure>\n<\/p>\nBeef Wellington is a classic British dish, but its mini version – Mini Beef Wellingtons – has become a trendy appetiser for special occasions like weddings.<\/p>\nRecipe<\/strong><\/p>\nIngredients:<\/p>\n1 sheet puff pastry, thawed<\/p>\n450g beef tenderloin, cut into small cubes<\/p>\n1 tablespoon olive oil<\/p>\n2 tablespoons Dijon mustard<\/p>\n120ml mushrooms, finely chopped<\/p>\n2 cloves garlic, minced<\/p>\n2 tablespoons butter<\/p>\nSalt and pepper to taste<\/p>\n1 egg, beaten (for egg wash)<\/p>\nInstructions:<\/p>\nPreheat the oven to 200\u00b0C (400\u00b0F).<\/p>\nSeason beef cubes with salt and pepper. In a skillet, heat olive oil and sear the beef until browned. Remove from heat and let it cool.<\/p>\nIn the same skillet, melt butter and saut\u00e9 mushrooms and garlic until tender. Season with salt and pepper.<\/p>\nRoll out the puff pastry and cut it into squares. Brush each square with Dijon mustard.<\/p>\nPlace a spoonful of mushroom mixture and a piece of seared beef in the centre of each square.<\/p>\nFold the pastry over the filling and seal the edges. Brush the top with egg wash.<\/p>\nBake in the preheated oven for about 15-20 minutes or until golden brown.<\/p>\nServe the Mini Beef Wellingtons warm and watch them disappear quickly!<\/p>\nStuffed Mushrooms<\/strong><\/p>\n<\/figure>\n<\/p>\nEven if you\u2019re stuffed and there isn\u2019t mushroom left in your belly, you\u2019ll still find a place for these delectable bites. I\u2019m not sorry for that<\/em>. The origins of stuffed mushrooms are somewhat mysterious, but they have been enjoyed for centuries in various cuisines. These bite-sized delights are perfect for a wedding celebration due to their versatility and elegant presentation.<\/p>\nRecipe<\/strong><\/p>\nIngredients:<\/p>\n20 large button mushrooms<\/p>\n240ml Italian sausage, cooked and crumbled<\/p>\n120ml cream cheese<\/p>\n60ml grated Parmesan cheese<\/p>\n1 tablespoon chopped fresh parsley<\/p>\nSalt and pepper to taste<\/p>\nInstructions:<\/p>\nPreheat the oven to 190\u00b0C (375\u00b0F).<\/p>\nRemove the stems from the mushrooms and set them aside.<\/p>\nIn a bowl, mix cooked Italian sausage, cream cheese, grated Parmesan, chopped parsley, salt, and pepper.<\/p>\nStuff each mushroom cap with the sausage mixture.<\/p>\nArrange the stuffed mushrooms on a baking sheet and bake for 15-20 minutes or until the mushrooms are tender and the filling is golden.<\/p>\nServe warm and enjoy the delectable flavours.<\/p>\nSushi Rolls<\/strong><\/p>\n<\/figure>\n<\/p>\nStep back in time about 20 years and you would be hard pressed to find a sushi joint in a Western country but the fresh deliciousness of a good sushi roll couldn\u2019t be held back for long and now you\u2019ll find one, if not 2 or 3 sushi outlets in every mall. Sushi originated in Southeast Asia but evolved into the delicious Japanese delicacy we know today. Sushi rolls, also known as makizushi, are made by wrapping a variety of ingredients in nori (seaweed) and seasoned rice.<\/p>\nRecipe<\/strong><\/p>\nIngredients:<\/p>\n240ml sushi rice, cooked and seasoned<\/p>\n4 sheets nori (seaweed)<\/p>\nAssorted fillings (e.g., cucumber, avocado, crab sticks, tuna, salmon)<\/p>\nSoy sauce, pickled ginger, and wasabi for serving<\/p>\nInstructions:<\/p>\nLay a bamboo sushi mat on a clean surface and place a sheet of plastic wrap over it.<\/p>\nPlace a sheet of nori, shiny side down, on the plastic wrap.<\/p>\nMoisten your hands with water to prevent sticking, then spread a thin layer of seasoned sushi rice over the nori, leaving a small border at the top.<\/p>\nArrange your chosen fillings horizontally across the rice.<\/p>\nCarefully roll the nori and rice using the bamboo mat, applying gentle pressure to form a tight cylinder.<\/p>\nSlice the sushi roll into bite-sized pieces and serve with soy sauce, pickled ginger, and wasabi.<\/p>\nSpanakopita Triangles<\/strong><\/p>\n<\/figure>\n<\/p>\nSpanakopita is a traditional Greek pastry filled with spinach, feta cheese, and herbs. Its origins trace back to the Byzantine period, making it a delightful appetiser choice for those seeking Mediterranean flavours.<\/p>\nRecipe<\/strong><\/p>\nIngredients:<\/p>\n1 package phyllo dough, thawed<\/p>\n450g fresh spinach, chopped<\/p>\n240ml feta cheese, crumbled<\/p>\n60ml fresh dill, chopped<\/p>\n60ml fresh parsley, chopped<\/p>\n2 cloves garlic, minced<\/p>\n60ml olive oil<\/p>\nSalt and pepper to taste<\/p>\nInstructions:<\/p>\nPreheat the oven to 190\u00b0C (375\u00b0F).<\/p>\nIn a skillet, heat olive oil and saut\u00e9 garlic until fragrant. Add chopped spinach and cook until wilted. Season with salt and pepper.<\/p>\nIn a bowl, mix saut\u00e9ed spinach, crumbled feta, chopped dill, and parsley.<\/p>\nLay one sheet of phyllo dough on a clean surface and brush with olive oil. Place another sheet on top and repeat the process until you have 4-5 layers.<\/p>\nCut the phyllo dough into strips. Place a spoonful of the spinach and feta mixture at the end of each strip.<\/p>\nFold the phyllo over the filling to form a triangle. Continue folding until you reach the end of the strip.<\/p>\nRepeat the process with the remaining phyllo and filling.<\/p>\nArrange the spanakopita triangles on a baking sheet and bake for 15-20 minutes or until golden brown and crispy.<\/p>\nServe warm and enjoy the taste of Greece.<\/p>\nGourmet Cheese Board<\/strong><\/p>\n<\/figure>\n<\/p>\nWhile not a single dish, a gourmet cheese board is a timeless and sophisticated addition to any wedding celebration. Cheese has been enjoyed for centuries, with evidence of cheese-making dating back to ancient civilisations.<\/p>\nSelection and Presentation:<\/p>\nAssorted cheeses (e.g., brie, camembert, aged cheddar, gouda, goat cheese)<\/p>\nCrackers and bread slices<\/p>\nFresh and dried fruits (e.g., grapes, figs, apricots)<\/p>\nNuts (e.g., walnuts, almonds)<\/p>\nHoney or fruit preserves<\/p>\nFresh herbs for garnish<\/p>\nInstructions:<\/p>\nArrange the various cheeses on a large platter or wooden board, leaving enough space for accompaniments.<\/p>\nAdd crackers and bread slices around the cheese.<\/p>\nScatter fresh and dried fruits, as well as nuts, to complement the cheese flavours.<\/p>\nDrizzle honey or add fruit preserves to enhance the taste of certain cheeses.<\/p>\nGarnish the board with fresh herbs for a visually appealing presentation.<\/p>\nEncourage guests to sample different cheese pairings and explore various flavour combinations.<\/p>\nChicken Satay Skewers<\/strong><\/p>\n<\/figure>\n<\/p>\nChicken Satay is a popular Indonesian and Southeast Asian dish with roots in the Java region. Over the centuries, it has become a beloved street food and appetiser choice worldwide.<\/p>\nRecipe<\/strong><\/p>\nIngredients:<\/p>\n450g chicken breast, cut into thin strips<\/p>\n240ml coconut milk<\/p>\n2 tablespoons soy sauce<\/p>\n1 tablespoon fish sauce<\/p>\n1 tablespoon lime juice<\/p>\n1 tablespoon brown sugar<\/p>\n2 cloves garlic, minced<\/p>\n1 teaspoon ground coriander<\/p>\n1 teaspoon ground cumin<\/p>\n1\/2 teaspoon turmeric<\/p>\nWooden skewers, soaked in water<\/p>\nInstructions:<\/p>\nIn a bowl, mix coconut milk, soy sauce, fish sauce, lime juice, brown sugar, minced garlic, ground coriander, ground cumin, and turmeric to create the marinade.<\/p>\nAdd the chicken strips to the marinade and let them marinate for at least 1 hour.<\/p>\nThread the marinated chicken strips onto the soaked wooden skewers.<\/p>\nGrill or broil the chicken satay skewers until cooked through and slightly charred.<\/p>\nServe with peanut sauce or a cucumber salad for a delightful flavour combination.<\/p>\n<\/figure>\n<\/p>\nThere is no such thing as dieting on a wedding day. Wedding celebrations allow you to indulge in delectable treats that leave lasting impressions on your guests. These ten hors d’oeuvres and appetisers not only bring forth a tantalising array of flavours but also carry histories that add an air of sophistication to your special day. From the classic prawn cocktail to trendy mini beef wellingtons and exotic sushi rolls, there’s something to cater to every palate. <\/p>\n<\/figure>\n<\/p>\nThis blog was brought to you by Rose Training AustraliaWritten by Nate Hamon<\/strong><\/p>\nNot a celebrant but are thinking of it as a great career or even side hustle option?<\/p>\nYou are a celebrant but would like some extra training?<\/p>\nCheck out your course options here: https:\/\/rosetraining.com.au\/about-us<\/p>\nAnd\/or contact our friendly team at Rose Training Australia now!<\/p>\nContact form: https:\/\/rosetraining.com.au\/contact-us<\/a><\/p>\nPhone Number: 07 3038 3048<\/p>\nEmail: info@rosetraining.com.au\u00a0<\/p>\n","protected":false},"excerpt":{"rendered":"10 TASTY WEDDING HORS D’OEUVRES AND APPETISERS: With Recipes! Yes! With recipes. I was hungry when I wrote this. A wedding celebration is a joyous occasion where two souls unite in love and commitment, and all that loving and committing can work up quite an appetite! Hors d’oeuvres and appetisers are an essential part of […]<\/p>\n","protected":false},"author":0,"featured_media":282754,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[33],"tags":[],"yoast_head":"\n10 Exquisite Wedding Hors D'oeuvres and Appetisers - Rose Training Australia<\/title>\n\n\n\n\n\n\n\n\n\n\n\n\n\t\n
<\/figure>\n<\/p>\nCaprese skewers are a simple and tasty Italian creation, inspired by the colours of the Italian flag – red, white, and green. Unless you\u2019re a goat, eating a flag is probably not an option. This is though. These are named after the island of Capri, known for its fresh, healthy and flavoursome ingredients.<\/p>\nRecipe<\/strong><\/p>\nIngredients:<\/p>\n1 pint cherry tomatoes<\/p>\n225g fresh mozzarella, cubed<\/p>\nFresh basil leaves<\/p>\nBalsamic glaze<\/p>\nExtra-virgin olive oil<\/p>\nSalt and pepper to taste<\/p>\nInstructions:<\/p>\nThread a cherry tomato, a mozzarella cube, and a basil leaf onto each skewer.<\/p>\nArrange the skewers on a serving platter.<\/p>\nDrizzle with balsamic glaze and extra-virgin olive oil.<\/p>\nSprinkle with salt and pepper to taste.<\/p>\nServe immediately for a burst of Italian flavours.<\/p>\nMini Beef Wellingtons<\/strong><\/p>\n<\/figure>\n<\/p>\nBeef Wellington is a classic British dish, but its mini version – Mini Beef Wellingtons – has become a trendy appetiser for special occasions like weddings.<\/p>\nRecipe<\/strong><\/p>\nIngredients:<\/p>\n1 sheet puff pastry, thawed<\/p>\n450g beef tenderloin, cut into small cubes<\/p>\n1 tablespoon olive oil<\/p>\n2 tablespoons Dijon mustard<\/p>\n120ml mushrooms, finely chopped<\/p>\n2 cloves garlic, minced<\/p>\n2 tablespoons butter<\/p>\nSalt and pepper to taste<\/p>\n1 egg, beaten (for egg wash)<\/p>\nInstructions:<\/p>\nPreheat the oven to 200\u00b0C (400\u00b0F).<\/p>\nSeason beef cubes with salt and pepper. In a skillet, heat olive oil and sear the beef until browned. Remove from heat and let it cool.<\/p>\nIn the same skillet, melt butter and saut\u00e9 mushrooms and garlic until tender. Season with salt and pepper.<\/p>\nRoll out the puff pastry and cut it into squares. Brush each square with Dijon mustard.<\/p>\nPlace a spoonful of mushroom mixture and a piece of seared beef in the centre of each square.<\/p>\nFold the pastry over the filling and seal the edges. Brush the top with egg wash.<\/p>\nBake in the preheated oven for about 15-20 minutes or until golden brown.<\/p>\nServe the Mini Beef Wellingtons warm and watch them disappear quickly!<\/p>\nStuffed Mushrooms<\/strong><\/p>\n<\/figure>\n<\/p>\nEven if you\u2019re stuffed and there isn\u2019t mushroom left in your belly, you\u2019ll still find a place for these delectable bites. I\u2019m not sorry for that<\/em>. The origins of stuffed mushrooms are somewhat mysterious, but they have been enjoyed for centuries in various cuisines. These bite-sized delights are perfect for a wedding celebration due to their versatility and elegant presentation.<\/p>\nRecipe<\/strong><\/p>\nIngredients:<\/p>\n20 large button mushrooms<\/p>\n240ml Italian sausage, cooked and crumbled<\/p>\n120ml cream cheese<\/p>\n60ml grated Parmesan cheese<\/p>\n1 tablespoon chopped fresh parsley<\/p>\nSalt and pepper to taste<\/p>\nInstructions:<\/p>\nPreheat the oven to 190\u00b0C (375\u00b0F).<\/p>\nRemove the stems from the mushrooms and set them aside.<\/p>\nIn a bowl, mix cooked Italian sausage, cream cheese, grated Parmesan, chopped parsley, salt, and pepper.<\/p>\nStuff each mushroom cap with the sausage mixture.<\/p>\nArrange the stuffed mushrooms on a baking sheet and bake for 15-20 minutes or until the mushrooms are tender and the filling is golden.<\/p>\nServe warm and enjoy the delectable flavours.<\/p>\nSushi Rolls<\/strong><\/p>\n<\/figure>\n<\/p>\nStep back in time about 20 years and you would be hard pressed to find a sushi joint in a Western country but the fresh deliciousness of a good sushi roll couldn\u2019t be held back for long and now you\u2019ll find one, if not 2 or 3 sushi outlets in every mall. Sushi originated in Southeast Asia but evolved into the delicious Japanese delicacy we know today. Sushi rolls, also known as makizushi, are made by wrapping a variety of ingredients in nori (seaweed) and seasoned rice.<\/p>\nRecipe<\/strong><\/p>\nIngredients:<\/p>\n240ml sushi rice, cooked and seasoned<\/p>\n4 sheets nori (seaweed)<\/p>\nAssorted fillings (e.g., cucumber, avocado, crab sticks, tuna, salmon)<\/p>\nSoy sauce, pickled ginger, and wasabi for serving<\/p>\nInstructions:<\/p>\nLay a bamboo sushi mat on a clean surface and place a sheet of plastic wrap over it.<\/p>\nPlace a sheet of nori, shiny side down, on the plastic wrap.<\/p>\nMoisten your hands with water to prevent sticking, then spread a thin layer of seasoned sushi rice over the nori, leaving a small border at the top.<\/p>\nArrange your chosen fillings horizontally across the rice.<\/p>\nCarefully roll the nori and rice using the bamboo mat, applying gentle pressure to form a tight cylinder.<\/p>\nSlice the sushi roll into bite-sized pieces and serve with soy sauce, pickled ginger, and wasabi.<\/p>\nSpanakopita Triangles<\/strong><\/p>\n<\/figure>\n<\/p>\nSpanakopita is a traditional Greek pastry filled with spinach, feta cheese, and herbs. Its origins trace back to the Byzantine period, making it a delightful appetiser choice for those seeking Mediterranean flavours.<\/p>\nRecipe<\/strong><\/p>\nIngredients:<\/p>\n1 package phyllo dough, thawed<\/p>\n450g fresh spinach, chopped<\/p>\n240ml feta cheese, crumbled<\/p>\n60ml fresh dill, chopped<\/p>\n60ml fresh parsley, chopped<\/p>\n2 cloves garlic, minced<\/p>\n60ml olive oil<\/p>\nSalt and pepper to taste<\/p>\nInstructions:<\/p>\nPreheat the oven to 190\u00b0C (375\u00b0F).<\/p>\nIn a skillet, heat olive oil and saut\u00e9 garlic until fragrant. Add chopped spinach and cook until wilted. Season with salt and pepper.<\/p>\nIn a bowl, mix saut\u00e9ed spinach, crumbled feta, chopped dill, and parsley.<\/p>\nLay one sheet of phyllo dough on a clean surface and brush with olive oil. Place another sheet on top and repeat the process until you have 4-5 layers.<\/p>\nCut the phyllo dough into strips. Place a spoonful of the spinach and feta mixture at the end of each strip.<\/p>\nFold the phyllo over the filling to form a triangle. Continue folding until you reach the end of the strip.<\/p>\nRepeat the process with the remaining phyllo and filling.<\/p>\nArrange the spanakopita triangles on a baking sheet and bake for 15-20 minutes or until golden brown and crispy.<\/p>\nServe warm and enjoy the taste of Greece.<\/p>\nGourmet Cheese Board<\/strong><\/p>\n<\/figure>\n<\/p>\nWhile not a single dish, a gourmet cheese board is a timeless and sophisticated addition to any wedding celebration. Cheese has been enjoyed for centuries, with evidence of cheese-making dating back to ancient civilisations.<\/p>\nSelection and Presentation:<\/p>\nAssorted cheeses (e.g., brie, camembert, aged cheddar, gouda, goat cheese)<\/p>\nCrackers and bread slices<\/p>\nFresh and dried fruits (e.g., grapes, figs, apricots)<\/p>\nNuts (e.g., walnuts, almonds)<\/p>\nHoney or fruit preserves<\/p>\nFresh herbs for garnish<\/p>\nInstructions:<\/p>\nArrange the various cheeses on a large platter or wooden board, leaving enough space for accompaniments.<\/p>\nAdd crackers and bread slices around the cheese.<\/p>\nScatter fresh and dried fruits, as well as nuts, to complement the cheese flavours.<\/p>\nDrizzle honey or add fruit preserves to enhance the taste of certain cheeses.<\/p>\nGarnish the board with fresh herbs for a visually appealing presentation.<\/p>\nEncourage guests to sample different cheese pairings and explore various flavour combinations.<\/p>\nChicken Satay Skewers<\/strong><\/p>\n<\/figure>\n<\/p>\nChicken Satay is a popular Indonesian and Southeast Asian dish with roots in the Java region. Over the centuries, it has become a beloved street food and appetiser choice worldwide.<\/p>\nRecipe<\/strong><\/p>\nIngredients:<\/p>\n450g chicken breast, cut into thin strips<\/p>\n240ml coconut milk<\/p>\n2 tablespoons soy sauce<\/p>\n1 tablespoon fish sauce<\/p>\n1 tablespoon lime juice<\/p>\n1 tablespoon brown sugar<\/p>\n2 cloves garlic, minced<\/p>\n1 teaspoon ground coriander<\/p>\n1 teaspoon ground cumin<\/p>\n1\/2 teaspoon turmeric<\/p>\nWooden skewers, soaked in water<\/p>\nInstructions:<\/p>\nIn a bowl, mix coconut milk, soy sauce, fish sauce, lime juice, brown sugar, minced garlic, ground coriander, ground cumin, and turmeric to create the marinade.<\/p>\nAdd the chicken strips to the marinade and let them marinate for at least 1 hour.<\/p>\nThread the marinated chicken strips onto the soaked wooden skewers.<\/p>\nGrill or broil the chicken satay skewers until cooked through and slightly charred.<\/p>\nServe with peanut sauce or a cucumber salad for a delightful flavour combination.<\/p>\n<\/figure>\n<\/p>\nThere is no such thing as dieting on a wedding day. Wedding celebrations allow you to indulge in delectable treats that leave lasting impressions on your guests. These ten hors d’oeuvres and appetisers not only bring forth a tantalising array of flavours but also carry histories that add an air of sophistication to your special day. From the classic prawn cocktail to trendy mini beef wellingtons and exotic sushi rolls, there’s something to cater to every palate. <\/p>\n<\/figure>\n<\/p>\nThis blog was brought to you by Rose Training AustraliaWritten by Nate Hamon<\/strong><\/p>\nNot a celebrant but are thinking of it as a great career or even side hustle option?<\/p>\nYou are a celebrant but would like some extra training?<\/p>\nCheck out your course options here: https:\/\/rosetraining.com.au\/about-us<\/p>\nAnd\/or contact our friendly team at Rose Training Australia now!<\/p>\nContact form: https:\/\/rosetraining.com.au\/contact-us<\/a><\/p>\nPhone Number: 07 3038 3048<\/p>\nEmail: info@rosetraining.com.au\u00a0<\/p>\n","protected":false},"excerpt":{"rendered":"10 TASTY WEDDING HORS D’OEUVRES AND APPETISERS: With Recipes! Yes! With recipes. I was hungry when I wrote this. A wedding celebration is a joyous occasion where two souls unite in love and commitment, and all that loving and committing can work up quite an appetite! Hors d’oeuvres and appetisers are an essential part of […]<\/p>\n","protected":false},"author":0,"featured_media":282754,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[33],"tags":[],"yoast_head":"\n10 Exquisite Wedding Hors D'oeuvres and Appetisers - Rose Training Australia<\/title>\n\n\n\n\n\n\n\n\n\n\n\n\n\t\n
Caprese skewers are a simple and tasty Italian creation, inspired by the colours of the Italian flag – red, white, and green. Unless you\u2019re a goat, eating a flag is probably not an option. This is though. These are named after the island of Capri, known for its fresh, healthy and flavoursome ingredients.<\/p>\n
Recipe<\/strong><\/p>\nIngredients:<\/p>\n1 pint cherry tomatoes<\/p>\n225g fresh mozzarella, cubed<\/p>\nFresh basil leaves<\/p>\nBalsamic glaze<\/p>\nExtra-virgin olive oil<\/p>\nSalt and pepper to taste<\/p>\nInstructions:<\/p>\nThread a cherry tomato, a mozzarella cube, and a basil leaf onto each skewer.<\/p>\nArrange the skewers on a serving platter.<\/p>\nDrizzle with balsamic glaze and extra-virgin olive oil.<\/p>\nSprinkle with salt and pepper to taste.<\/p>\nServe immediately for a burst of Italian flavours.<\/p>\nMini Beef Wellingtons<\/strong><\/p>\n<\/figure>\n<\/p>\nBeef Wellington is a classic British dish, but its mini version – Mini Beef Wellingtons – has become a trendy appetiser for special occasions like weddings.<\/p>\nRecipe<\/strong><\/p>\nIngredients:<\/p>\n1 sheet puff pastry, thawed<\/p>\n450g beef tenderloin, cut into small cubes<\/p>\n1 tablespoon olive oil<\/p>\n2 tablespoons Dijon mustard<\/p>\n120ml mushrooms, finely chopped<\/p>\n2 cloves garlic, minced<\/p>\n2 tablespoons butter<\/p>\nSalt and pepper to taste<\/p>\n1 egg, beaten (for egg wash)<\/p>\nInstructions:<\/p>\nPreheat the oven to 200\u00b0C (400\u00b0F).<\/p>\nSeason beef cubes with salt and pepper. In a skillet, heat olive oil and sear the beef until browned. Remove from heat and let it cool.<\/p>\nIn the same skillet, melt butter and saut\u00e9 mushrooms and garlic until tender. Season with salt and pepper.<\/p>\nRoll out the puff pastry and cut it into squares. Brush each square with Dijon mustard.<\/p>\nPlace a spoonful of mushroom mixture and a piece of seared beef in the centre of each square.<\/p>\nFold the pastry over the filling and seal the edges. Brush the top with egg wash.<\/p>\nBake in the preheated oven for about 15-20 minutes or until golden brown.<\/p>\nServe the Mini Beef Wellingtons warm and watch them disappear quickly!<\/p>\nStuffed Mushrooms<\/strong><\/p>\n<\/figure>\n<\/p>\nEven if you\u2019re stuffed and there isn\u2019t mushroom left in your belly, you\u2019ll still find a place for these delectable bites. I\u2019m not sorry for that<\/em>. The origins of stuffed mushrooms are somewhat mysterious, but they have been enjoyed for centuries in various cuisines. These bite-sized delights are perfect for a wedding celebration due to their versatility and elegant presentation.<\/p>\nRecipe<\/strong><\/p>\nIngredients:<\/p>\n20 large button mushrooms<\/p>\n240ml Italian sausage, cooked and crumbled<\/p>\n120ml cream cheese<\/p>\n60ml grated Parmesan cheese<\/p>\n1 tablespoon chopped fresh parsley<\/p>\nSalt and pepper to taste<\/p>\nInstructions:<\/p>\nPreheat the oven to 190\u00b0C (375\u00b0F).<\/p>\nRemove the stems from the mushrooms and set them aside.<\/p>\nIn a bowl, mix cooked Italian sausage, cream cheese, grated Parmesan, chopped parsley, salt, and pepper.<\/p>\nStuff each mushroom cap with the sausage mixture.<\/p>\nArrange the stuffed mushrooms on a baking sheet and bake for 15-20 minutes or until the mushrooms are tender and the filling is golden.<\/p>\nServe warm and enjoy the delectable flavours.<\/p>\nSushi Rolls<\/strong><\/p>\n<\/figure>\n<\/p>\nStep back in time about 20 years and you would be hard pressed to find a sushi joint in a Western country but the fresh deliciousness of a good sushi roll couldn\u2019t be held back for long and now you\u2019ll find one, if not 2 or 3 sushi outlets in every mall. Sushi originated in Southeast Asia but evolved into the delicious Japanese delicacy we know today. Sushi rolls, also known as makizushi, are made by wrapping a variety of ingredients in nori (seaweed) and seasoned rice.<\/p>\nRecipe<\/strong><\/p>\nIngredients:<\/p>\n240ml sushi rice, cooked and seasoned<\/p>\n4 sheets nori (seaweed)<\/p>\nAssorted fillings (e.g., cucumber, avocado, crab sticks, tuna, salmon)<\/p>\nSoy sauce, pickled ginger, and wasabi for serving<\/p>\nInstructions:<\/p>\nLay a bamboo sushi mat on a clean surface and place a sheet of plastic wrap over it.<\/p>\nPlace a sheet of nori, shiny side down, on the plastic wrap.<\/p>\nMoisten your hands with water to prevent sticking, then spread a thin layer of seasoned sushi rice over the nori, leaving a small border at the top.<\/p>\nArrange your chosen fillings horizontally across the rice.<\/p>\nCarefully roll the nori and rice using the bamboo mat, applying gentle pressure to form a tight cylinder.<\/p>\nSlice the sushi roll into bite-sized pieces and serve with soy sauce, pickled ginger, and wasabi.<\/p>\nSpanakopita Triangles<\/strong><\/p>\n<\/figure>\n<\/p>\nSpanakopita is a traditional Greek pastry filled with spinach, feta cheese, and herbs. Its origins trace back to the Byzantine period, making it a delightful appetiser choice for those seeking Mediterranean flavours.<\/p>\nRecipe<\/strong><\/p>\nIngredients:<\/p>\n1 package phyllo dough, thawed<\/p>\n450g fresh spinach, chopped<\/p>\n240ml feta cheese, crumbled<\/p>\n60ml fresh dill, chopped<\/p>\n60ml fresh parsley, chopped<\/p>\n2 cloves garlic, minced<\/p>\n60ml olive oil<\/p>\nSalt and pepper to taste<\/p>\nInstructions:<\/p>\nPreheat the oven to 190\u00b0C (375\u00b0F).<\/p>\nIn a skillet, heat olive oil and saut\u00e9 garlic until fragrant. Add chopped spinach and cook until wilted. Season with salt and pepper.<\/p>\nIn a bowl, mix saut\u00e9ed spinach, crumbled feta, chopped dill, and parsley.<\/p>\nLay one sheet of phyllo dough on a clean surface and brush with olive oil. Place another sheet on top and repeat the process until you have 4-5 layers.<\/p>\nCut the phyllo dough into strips. Place a spoonful of the spinach and feta mixture at the end of each strip.<\/p>\nFold the phyllo over the filling to form a triangle. Continue folding until you reach the end of the strip.<\/p>\nRepeat the process with the remaining phyllo and filling.<\/p>\nArrange the spanakopita triangles on a baking sheet and bake for 15-20 minutes or until golden brown and crispy.<\/p>\nServe warm and enjoy the taste of Greece.<\/p>\nGourmet Cheese Board<\/strong><\/p>\n<\/figure>\n<\/p>\nWhile not a single dish, a gourmet cheese board is a timeless and sophisticated addition to any wedding celebration. Cheese has been enjoyed for centuries, with evidence of cheese-making dating back to ancient civilisations.<\/p>\nSelection and Presentation:<\/p>\nAssorted cheeses (e.g., brie, camembert, aged cheddar, gouda, goat cheese)<\/p>\nCrackers and bread slices<\/p>\nFresh and dried fruits (e.g., grapes, figs, apricots)<\/p>\nNuts (e.g., walnuts, almonds)<\/p>\nHoney or fruit preserves<\/p>\nFresh herbs for garnish<\/p>\nInstructions:<\/p>\nArrange the various cheeses on a large platter or wooden board, leaving enough space for accompaniments.<\/p>\nAdd crackers and bread slices around the cheese.<\/p>\nScatter fresh and dried fruits, as well as nuts, to complement the cheese flavours.<\/p>\nDrizzle honey or add fruit preserves to enhance the taste of certain cheeses.<\/p>\nGarnish the board with fresh herbs for a visually appealing presentation.<\/p>\nEncourage guests to sample different cheese pairings and explore various flavour combinations.<\/p>\nChicken Satay Skewers<\/strong><\/p>\n<\/figure>\n<\/p>\nChicken Satay is a popular Indonesian and Southeast Asian dish with roots in the Java region. Over the centuries, it has become a beloved street food and appetiser choice worldwide.<\/p>\nRecipe<\/strong><\/p>\nIngredients:<\/p>\n450g chicken breast, cut into thin strips<\/p>\n240ml coconut milk<\/p>\n2 tablespoons soy sauce<\/p>\n1 tablespoon fish sauce<\/p>\n1 tablespoon lime juice<\/p>\n1 tablespoon brown sugar<\/p>\n2 cloves garlic, minced<\/p>\n1 teaspoon ground coriander<\/p>\n1 teaspoon ground cumin<\/p>\n1\/2 teaspoon turmeric<\/p>\nWooden skewers, soaked in water<\/p>\nInstructions:<\/p>\nIn a bowl, mix coconut milk, soy sauce, fish sauce, lime juice, brown sugar, minced garlic, ground coriander, ground cumin, and turmeric to create the marinade.<\/p>\nAdd the chicken strips to the marinade and let them marinate for at least 1 hour.<\/p>\nThread the marinated chicken strips onto the soaked wooden skewers.<\/p>\nGrill or broil the chicken satay skewers until cooked through and slightly charred.<\/p>\nServe with peanut sauce or a cucumber salad for a delightful flavour combination.<\/p>\n<\/figure>\n<\/p>\nThere is no such thing as dieting on a wedding day. Wedding celebrations allow you to indulge in delectable treats that leave lasting impressions on your guests. These ten hors d’oeuvres and appetisers not only bring forth a tantalising array of flavours but also carry histories that add an air of sophistication to your special day. From the classic prawn cocktail to trendy mini beef wellingtons and exotic sushi rolls, there’s something to cater to every palate. <\/p>\n<\/figure>\n<\/p>\nThis blog was brought to you by Rose Training AustraliaWritten by Nate Hamon<\/strong><\/p>\nNot a celebrant but are thinking of it as a great career or even side hustle option?<\/p>\nYou are a celebrant but would like some extra training?<\/p>\nCheck out your course options here: https:\/\/rosetraining.com.au\/about-us<\/p>\nAnd\/or contact our friendly team at Rose Training Australia now!<\/p>\nContact form: https:\/\/rosetraining.com.au\/contact-us<\/a><\/p>\nPhone Number: 07 3038 3048<\/p>\nEmail: info@rosetraining.com.au\u00a0<\/p>\n","protected":false},"excerpt":{"rendered":"10 TASTY WEDDING HORS D’OEUVRES AND APPETISERS: With Recipes! Yes! With recipes. I was hungry when I wrote this. A wedding celebration is a joyous occasion where two souls unite in love and commitment, and all that loving and committing can work up quite an appetite! Hors d’oeuvres and appetisers are an essential part of […]<\/p>\n","protected":false},"author":0,"featured_media":282754,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[33],"tags":[],"yoast_head":"\n10 Exquisite Wedding Hors D'oeuvres and Appetisers - Rose Training Australia<\/title>\n\n\n\n\n\n\n\n\n\n\n\n\n\t\n
1 pint cherry tomatoes<\/p>\n
225g fresh mozzarella, cubed<\/p>\n
Fresh basil leaves<\/p>\n
Balsamic glaze<\/p>\n
Extra-virgin olive oil<\/p>\n
Thread a cherry tomato, a mozzarella cube, and a basil leaf onto each skewer.<\/p>\n
Arrange the skewers on a serving platter.<\/p>\n
Drizzle with balsamic glaze and extra-virgin olive oil.<\/p>\n
Sprinkle with salt and pepper to taste.<\/p>\n
Serve immediately for a burst of Italian flavours.<\/p>\n
Mini Beef Wellingtons<\/strong><\/p>\n<\/figure>\n<\/p>\nBeef Wellington is a classic British dish, but its mini version – Mini Beef Wellingtons – has become a trendy appetiser for special occasions like weddings.<\/p>\nRecipe<\/strong><\/p>\nIngredients:<\/p>\n1 sheet puff pastry, thawed<\/p>\n450g beef tenderloin, cut into small cubes<\/p>\n1 tablespoon olive oil<\/p>\n2 tablespoons Dijon mustard<\/p>\n120ml mushrooms, finely chopped<\/p>\n2 cloves garlic, minced<\/p>\n2 tablespoons butter<\/p>\nSalt and pepper to taste<\/p>\n1 egg, beaten (for egg wash)<\/p>\nInstructions:<\/p>\nPreheat the oven to 200\u00b0C (400\u00b0F).<\/p>\nSeason beef cubes with salt and pepper. In a skillet, heat olive oil and sear the beef until browned. Remove from heat and let it cool.<\/p>\nIn the same skillet, melt butter and saut\u00e9 mushrooms and garlic until tender. Season with salt and pepper.<\/p>\nRoll out the puff pastry and cut it into squares. Brush each square with Dijon mustard.<\/p>\nPlace a spoonful of mushroom mixture and a piece of seared beef in the centre of each square.<\/p>\nFold the pastry over the filling and seal the edges. Brush the top with egg wash.<\/p>\nBake in the preheated oven for about 15-20 minutes or until golden brown.<\/p>\nServe the Mini Beef Wellingtons warm and watch them disappear quickly!<\/p>\nStuffed Mushrooms<\/strong><\/p>\n<\/figure>\n<\/p>\nEven if you\u2019re stuffed and there isn\u2019t mushroom left in your belly, you\u2019ll still find a place for these delectable bites. I\u2019m not sorry for that<\/em>. The origins of stuffed mushrooms are somewhat mysterious, but they have been enjoyed for centuries in various cuisines. These bite-sized delights are perfect for a wedding celebration due to their versatility and elegant presentation.<\/p>\nRecipe<\/strong><\/p>\nIngredients:<\/p>\n20 large button mushrooms<\/p>\n240ml Italian sausage, cooked and crumbled<\/p>\n120ml cream cheese<\/p>\n60ml grated Parmesan cheese<\/p>\n1 tablespoon chopped fresh parsley<\/p>\nSalt and pepper to taste<\/p>\nInstructions:<\/p>\nPreheat the oven to 190\u00b0C (375\u00b0F).<\/p>\nRemove the stems from the mushrooms and set them aside.<\/p>\nIn a bowl, mix cooked Italian sausage, cream cheese, grated Parmesan, chopped parsley, salt, and pepper.<\/p>\nStuff each mushroom cap with the sausage mixture.<\/p>\nArrange the stuffed mushrooms on a baking sheet and bake for 15-20 minutes or until the mushrooms are tender and the filling is golden.<\/p>\nServe warm and enjoy the delectable flavours.<\/p>\nSushi Rolls<\/strong><\/p>\n<\/figure>\n<\/p>\nStep back in time about 20 years and you would be hard pressed to find a sushi joint in a Western country but the fresh deliciousness of a good sushi roll couldn\u2019t be held back for long and now you\u2019ll find one, if not 2 or 3 sushi outlets in every mall. Sushi originated in Southeast Asia but evolved into the delicious Japanese delicacy we know today. Sushi rolls, also known as makizushi, are made by wrapping a variety of ingredients in nori (seaweed) and seasoned rice.<\/p>\nRecipe<\/strong><\/p>\nIngredients:<\/p>\n240ml sushi rice, cooked and seasoned<\/p>\n4 sheets nori (seaweed)<\/p>\nAssorted fillings (e.g., cucumber, avocado, crab sticks, tuna, salmon)<\/p>\nSoy sauce, pickled ginger, and wasabi for serving<\/p>\nInstructions:<\/p>\nLay a bamboo sushi mat on a clean surface and place a sheet of plastic wrap over it.<\/p>\nPlace a sheet of nori, shiny side down, on the plastic wrap.<\/p>\nMoisten your hands with water to prevent sticking, then spread a thin layer of seasoned sushi rice over the nori, leaving a small border at the top.<\/p>\nArrange your chosen fillings horizontally across the rice.<\/p>\nCarefully roll the nori and rice using the bamboo mat, applying gentle pressure to form a tight cylinder.<\/p>\nSlice the sushi roll into bite-sized pieces and serve with soy sauce, pickled ginger, and wasabi.<\/p>\nSpanakopita Triangles<\/strong><\/p>\n<\/figure>\n<\/p>\nSpanakopita is a traditional Greek pastry filled with spinach, feta cheese, and herbs. Its origins trace back to the Byzantine period, making it a delightful appetiser choice for those seeking Mediterranean flavours.<\/p>\nRecipe<\/strong><\/p>\nIngredients:<\/p>\n1 package phyllo dough, thawed<\/p>\n450g fresh spinach, chopped<\/p>\n240ml feta cheese, crumbled<\/p>\n60ml fresh dill, chopped<\/p>\n60ml fresh parsley, chopped<\/p>\n2 cloves garlic, minced<\/p>\n60ml olive oil<\/p>\nSalt and pepper to taste<\/p>\nInstructions:<\/p>\nPreheat the oven to 190\u00b0C (375\u00b0F).<\/p>\nIn a skillet, heat olive oil and saut\u00e9 garlic until fragrant. Add chopped spinach and cook until wilted. Season with salt and pepper.<\/p>\nIn a bowl, mix saut\u00e9ed spinach, crumbled feta, chopped dill, and parsley.<\/p>\nLay one sheet of phyllo dough on a clean surface and brush with olive oil. Place another sheet on top and repeat the process until you have 4-5 layers.<\/p>\nCut the phyllo dough into strips. Place a spoonful of the spinach and feta mixture at the end of each strip.<\/p>\nFold the phyllo over the filling to form a triangle. Continue folding until you reach the end of the strip.<\/p>\nRepeat the process with the remaining phyllo and filling.<\/p>\nArrange the spanakopita triangles on a baking sheet and bake for 15-20 minutes or until golden brown and crispy.<\/p>\nServe warm and enjoy the taste of Greece.<\/p>\nGourmet Cheese Board<\/strong><\/p>\n<\/figure>\n<\/p>\nWhile not a single dish, a gourmet cheese board is a timeless and sophisticated addition to any wedding celebration. Cheese has been enjoyed for centuries, with evidence of cheese-making dating back to ancient civilisations.<\/p>\nSelection and Presentation:<\/p>\nAssorted cheeses (e.g., brie, camembert, aged cheddar, gouda, goat cheese)<\/p>\nCrackers and bread slices<\/p>\nFresh and dried fruits (e.g., grapes, figs, apricots)<\/p>\nNuts (e.g., walnuts, almonds)<\/p>\nHoney or fruit preserves<\/p>\nFresh herbs for garnish<\/p>\nInstructions:<\/p>\nArrange the various cheeses on a large platter or wooden board, leaving enough space for accompaniments.<\/p>\nAdd crackers and bread slices around the cheese.<\/p>\nScatter fresh and dried fruits, as well as nuts, to complement the cheese flavours.<\/p>\nDrizzle honey or add fruit preserves to enhance the taste of certain cheeses.<\/p>\nGarnish the board with fresh herbs for a visually appealing presentation.<\/p>\nEncourage guests to sample different cheese pairings and explore various flavour combinations.<\/p>\nChicken Satay Skewers<\/strong><\/p>\n<\/figure>\n<\/p>\nChicken Satay is a popular Indonesian and Southeast Asian dish with roots in the Java region. Over the centuries, it has become a beloved street food and appetiser choice worldwide.<\/p>\nRecipe<\/strong><\/p>\nIngredients:<\/p>\n450g chicken breast, cut into thin strips<\/p>\n240ml coconut milk<\/p>\n2 tablespoons soy sauce<\/p>\n1 tablespoon fish sauce<\/p>\n1 tablespoon lime juice<\/p>\n1 tablespoon brown sugar<\/p>\n2 cloves garlic, minced<\/p>\n1 teaspoon ground coriander<\/p>\n1 teaspoon ground cumin<\/p>\n1\/2 teaspoon turmeric<\/p>\nWooden skewers, soaked in water<\/p>\nInstructions:<\/p>\nIn a bowl, mix coconut milk, soy sauce, fish sauce, lime juice, brown sugar, minced garlic, ground coriander, ground cumin, and turmeric to create the marinade.<\/p>\nAdd the chicken strips to the marinade and let them marinate for at least 1 hour.<\/p>\nThread the marinated chicken strips onto the soaked wooden skewers.<\/p>\nGrill or broil the chicken satay skewers until cooked through and slightly charred.<\/p>\nServe with peanut sauce or a cucumber salad for a delightful flavour combination.<\/p>\n<\/figure>\n<\/p>\nThere is no such thing as dieting on a wedding day. Wedding celebrations allow you to indulge in delectable treats that leave lasting impressions on your guests. These ten hors d’oeuvres and appetisers not only bring forth a tantalising array of flavours but also carry histories that add an air of sophistication to your special day. From the classic prawn cocktail to trendy mini beef wellingtons and exotic sushi rolls, there’s something to cater to every palate. <\/p>\n<\/figure>\n<\/p>\nThis blog was brought to you by Rose Training AustraliaWritten by Nate Hamon<\/strong><\/p>\nNot a celebrant but are thinking of it as a great career or even side hustle option?<\/p>\nYou are a celebrant but would like some extra training?<\/p>\nCheck out your course options here: https:\/\/rosetraining.com.au\/about-us<\/p>\nAnd\/or contact our friendly team at Rose Training Australia now!<\/p>\nContact form: https:\/\/rosetraining.com.au\/contact-us<\/a><\/p>\nPhone Number: 07 3038 3048<\/p>\nEmail: info@rosetraining.com.au\u00a0<\/p>\n","protected":false},"excerpt":{"rendered":"10 TASTY WEDDING HORS D’OEUVRES AND APPETISERS: With Recipes! Yes! With recipes. I was hungry when I wrote this. A wedding celebration is a joyous occasion where two souls unite in love and commitment, and all that loving and committing can work up quite an appetite! Hors d’oeuvres and appetisers are an essential part of […]<\/p>\n","protected":false},"author":0,"featured_media":282754,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[33],"tags":[],"yoast_head":"\n10 Exquisite Wedding Hors D'oeuvres and Appetisers - Rose Training Australia<\/title>\n\n\n\n\n\n\n\n\n\n\n\n\n\t\n
<\/figure>\n<\/p>\nBeef Wellington is a classic British dish, but its mini version – Mini Beef Wellingtons – has become a trendy appetiser for special occasions like weddings.<\/p>\nRecipe<\/strong><\/p>\nIngredients:<\/p>\n1 sheet puff pastry, thawed<\/p>\n450g beef tenderloin, cut into small cubes<\/p>\n1 tablespoon olive oil<\/p>\n2 tablespoons Dijon mustard<\/p>\n120ml mushrooms, finely chopped<\/p>\n2 cloves garlic, minced<\/p>\n2 tablespoons butter<\/p>\nSalt and pepper to taste<\/p>\n1 egg, beaten (for egg wash)<\/p>\nInstructions:<\/p>\nPreheat the oven to 200\u00b0C (400\u00b0F).<\/p>\nSeason beef cubes with salt and pepper. In a skillet, heat olive oil and sear the beef until browned. Remove from heat and let it cool.<\/p>\nIn the same skillet, melt butter and saut\u00e9 mushrooms and garlic until tender. Season with salt and pepper.<\/p>\nRoll out the puff pastry and cut it into squares. Brush each square with Dijon mustard.<\/p>\nPlace a spoonful of mushroom mixture and a piece of seared beef in the centre of each square.<\/p>\nFold the pastry over the filling and seal the edges. Brush the top with egg wash.<\/p>\nBake in the preheated oven for about 15-20 minutes or until golden brown.<\/p>\nServe the Mini Beef Wellingtons warm and watch them disappear quickly!<\/p>\nStuffed Mushrooms<\/strong><\/p>\n<\/figure>\n<\/p>\nEven if you\u2019re stuffed and there isn\u2019t mushroom left in your belly, you\u2019ll still find a place for these delectable bites. I\u2019m not sorry for that<\/em>. The origins of stuffed mushrooms are somewhat mysterious, but they have been enjoyed for centuries in various cuisines. These bite-sized delights are perfect for a wedding celebration due to their versatility and elegant presentation.<\/p>\nRecipe<\/strong><\/p>\nIngredients:<\/p>\n20 large button mushrooms<\/p>\n240ml Italian sausage, cooked and crumbled<\/p>\n120ml cream cheese<\/p>\n60ml grated Parmesan cheese<\/p>\n1 tablespoon chopped fresh parsley<\/p>\nSalt and pepper to taste<\/p>\nInstructions:<\/p>\nPreheat the oven to 190\u00b0C (375\u00b0F).<\/p>\nRemove the stems from the mushrooms and set them aside.<\/p>\nIn a bowl, mix cooked Italian sausage, cream cheese, grated Parmesan, chopped parsley, salt, and pepper.<\/p>\nStuff each mushroom cap with the sausage mixture.<\/p>\nArrange the stuffed mushrooms on a baking sheet and bake for 15-20 minutes or until the mushrooms are tender and the filling is golden.<\/p>\nServe warm and enjoy the delectable flavours.<\/p>\nSushi Rolls<\/strong><\/p>\n<\/figure>\n<\/p>\nStep back in time about 20 years and you would be hard pressed to find a sushi joint in a Western country but the fresh deliciousness of a good sushi roll couldn\u2019t be held back for long and now you\u2019ll find one, if not 2 or 3 sushi outlets in every mall. Sushi originated in Southeast Asia but evolved into the delicious Japanese delicacy we know today. Sushi rolls, also known as makizushi, are made by wrapping a variety of ingredients in nori (seaweed) and seasoned rice.<\/p>\nRecipe<\/strong><\/p>\nIngredients:<\/p>\n240ml sushi rice, cooked and seasoned<\/p>\n4 sheets nori (seaweed)<\/p>\nAssorted fillings (e.g., cucumber, avocado, crab sticks, tuna, salmon)<\/p>\nSoy sauce, pickled ginger, and wasabi for serving<\/p>\nInstructions:<\/p>\nLay a bamboo sushi mat on a clean surface and place a sheet of plastic wrap over it.<\/p>\nPlace a sheet of nori, shiny side down, on the plastic wrap.<\/p>\nMoisten your hands with water to prevent sticking, then spread a thin layer of seasoned sushi rice over the nori, leaving a small border at the top.<\/p>\nArrange your chosen fillings horizontally across the rice.<\/p>\nCarefully roll the nori and rice using the bamboo mat, applying gentle pressure to form a tight cylinder.<\/p>\nSlice the sushi roll into bite-sized pieces and serve with soy sauce, pickled ginger, and wasabi.<\/p>\nSpanakopita Triangles<\/strong><\/p>\n<\/figure>\n<\/p>\nSpanakopita is a traditional Greek pastry filled with spinach, feta cheese, and herbs. Its origins trace back to the Byzantine period, making it a delightful appetiser choice for those seeking Mediterranean flavours.<\/p>\nRecipe<\/strong><\/p>\nIngredients:<\/p>\n1 package phyllo dough, thawed<\/p>\n450g fresh spinach, chopped<\/p>\n240ml feta cheese, crumbled<\/p>\n60ml fresh dill, chopped<\/p>\n60ml fresh parsley, chopped<\/p>\n2 cloves garlic, minced<\/p>\n60ml olive oil<\/p>\nSalt and pepper to taste<\/p>\nInstructions:<\/p>\nPreheat the oven to 190\u00b0C (375\u00b0F).<\/p>\nIn a skillet, heat olive oil and saut\u00e9 garlic until fragrant. Add chopped spinach and cook until wilted. Season with salt and pepper.<\/p>\nIn a bowl, mix saut\u00e9ed spinach, crumbled feta, chopped dill, and parsley.<\/p>\nLay one sheet of phyllo dough on a clean surface and brush with olive oil. Place another sheet on top and repeat the process until you have 4-5 layers.<\/p>\nCut the phyllo dough into strips. Place a spoonful of the spinach and feta mixture at the end of each strip.<\/p>\nFold the phyllo over the filling to form a triangle. Continue folding until you reach the end of the strip.<\/p>\nRepeat the process with the remaining phyllo and filling.<\/p>\nArrange the spanakopita triangles on a baking sheet and bake for 15-20 minutes or until golden brown and crispy.<\/p>\nServe warm and enjoy the taste of Greece.<\/p>\nGourmet Cheese Board<\/strong><\/p>\n<\/figure>\n<\/p>\nWhile not a single dish, a gourmet cheese board is a timeless and sophisticated addition to any wedding celebration. Cheese has been enjoyed for centuries, with evidence of cheese-making dating back to ancient civilisations.<\/p>\nSelection and Presentation:<\/p>\nAssorted cheeses (e.g., brie, camembert, aged cheddar, gouda, goat cheese)<\/p>\nCrackers and bread slices<\/p>\nFresh and dried fruits (e.g., grapes, figs, apricots)<\/p>\nNuts (e.g., walnuts, almonds)<\/p>\nHoney or fruit preserves<\/p>\nFresh herbs for garnish<\/p>\nInstructions:<\/p>\nArrange the various cheeses on a large platter or wooden board, leaving enough space for accompaniments.<\/p>\nAdd crackers and bread slices around the cheese.<\/p>\nScatter fresh and dried fruits, as well as nuts, to complement the cheese flavours.<\/p>\nDrizzle honey or add fruit preserves to enhance the taste of certain cheeses.<\/p>\nGarnish the board with fresh herbs for a visually appealing presentation.<\/p>\nEncourage guests to sample different cheese pairings and explore various flavour combinations.<\/p>\nChicken Satay Skewers<\/strong><\/p>\n<\/figure>\n<\/p>\nChicken Satay is a popular Indonesian and Southeast Asian dish with roots in the Java region. Over the centuries, it has become a beloved street food and appetiser choice worldwide.<\/p>\nRecipe<\/strong><\/p>\nIngredients:<\/p>\n450g chicken breast, cut into thin strips<\/p>\n240ml coconut milk<\/p>\n2 tablespoons soy sauce<\/p>\n1 tablespoon fish sauce<\/p>\n1 tablespoon lime juice<\/p>\n1 tablespoon brown sugar<\/p>\n2 cloves garlic, minced<\/p>\n1 teaspoon ground coriander<\/p>\n1 teaspoon ground cumin<\/p>\n1\/2 teaspoon turmeric<\/p>\nWooden skewers, soaked in water<\/p>\nInstructions:<\/p>\nIn a bowl, mix coconut milk, soy sauce, fish sauce, lime juice, brown sugar, minced garlic, ground coriander, ground cumin, and turmeric to create the marinade.<\/p>\nAdd the chicken strips to the marinade and let them marinate for at least 1 hour.<\/p>\nThread the marinated chicken strips onto the soaked wooden skewers.<\/p>\nGrill or broil the chicken satay skewers until cooked through and slightly charred.<\/p>\nServe with peanut sauce or a cucumber salad for a delightful flavour combination.<\/p>\n<\/figure>\n<\/p>\nThere is no such thing as dieting on a wedding day. Wedding celebrations allow you to indulge in delectable treats that leave lasting impressions on your guests. These ten hors d’oeuvres and appetisers not only bring forth a tantalising array of flavours but also carry histories that add an air of sophistication to your special day. From the classic prawn cocktail to trendy mini beef wellingtons and exotic sushi rolls, there’s something to cater to every palate. <\/p>\n<\/figure>\n<\/p>\nThis blog was brought to you by Rose Training AustraliaWritten by Nate Hamon<\/strong><\/p>\nNot a celebrant but are thinking of it as a great career or even side hustle option?<\/p>\nYou are a celebrant but would like some extra training?<\/p>\nCheck out your course options here: https:\/\/rosetraining.com.au\/about-us<\/p>\nAnd\/or contact our friendly team at Rose Training Australia now!<\/p>\nContact form: https:\/\/rosetraining.com.au\/contact-us<\/a><\/p>\nPhone Number: 07 3038 3048<\/p>\nEmail: info@rosetraining.com.au\u00a0<\/p>\n","protected":false},"excerpt":{"rendered":"10 TASTY WEDDING HORS D’OEUVRES AND APPETISERS: With Recipes! Yes! With recipes. I was hungry when I wrote this. A wedding celebration is a joyous occasion where two souls unite in love and commitment, and all that loving and committing can work up quite an appetite! Hors d’oeuvres and appetisers are an essential part of […]<\/p>\n","protected":false},"author":0,"featured_media":282754,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[33],"tags":[],"yoast_head":"\n10 Exquisite Wedding Hors D'oeuvres and Appetisers - Rose Training Australia<\/title>\n\n\n\n\n\n\n\n\n\n\n\n\n\t\n
Beef Wellington is a classic British dish, but its mini version – Mini Beef Wellingtons – has become a trendy appetiser for special occasions like weddings.<\/p>\n
Recipe<\/strong><\/p>\nIngredients:<\/p>\n1 sheet puff pastry, thawed<\/p>\n450g beef tenderloin, cut into small cubes<\/p>\n1 tablespoon olive oil<\/p>\n2 tablespoons Dijon mustard<\/p>\n120ml mushrooms, finely chopped<\/p>\n2 cloves garlic, minced<\/p>\n2 tablespoons butter<\/p>\nSalt and pepper to taste<\/p>\n1 egg, beaten (for egg wash)<\/p>\nInstructions:<\/p>\nPreheat the oven to 200\u00b0C (400\u00b0F).<\/p>\nSeason beef cubes with salt and pepper. In a skillet, heat olive oil and sear the beef until browned. Remove from heat and let it cool.<\/p>\nIn the same skillet, melt butter and saut\u00e9 mushrooms and garlic until tender. Season with salt and pepper.<\/p>\nRoll out the puff pastry and cut it into squares. Brush each square with Dijon mustard.<\/p>\nPlace a spoonful of mushroom mixture and a piece of seared beef in the centre of each square.<\/p>\nFold the pastry over the filling and seal the edges. Brush the top with egg wash.<\/p>\nBake in the preheated oven for about 15-20 minutes or until golden brown.<\/p>\nServe the Mini Beef Wellingtons warm and watch them disappear quickly!<\/p>\nStuffed Mushrooms<\/strong><\/p>\n<\/figure>\n<\/p>\nEven if you\u2019re stuffed and there isn\u2019t mushroom left in your belly, you\u2019ll still find a place for these delectable bites. I\u2019m not sorry for that<\/em>. The origins of stuffed mushrooms are somewhat mysterious, but they have been enjoyed for centuries in various cuisines. These bite-sized delights are perfect for a wedding celebration due to their versatility and elegant presentation.<\/p>\nRecipe<\/strong><\/p>\nIngredients:<\/p>\n20 large button mushrooms<\/p>\n240ml Italian sausage, cooked and crumbled<\/p>\n120ml cream cheese<\/p>\n60ml grated Parmesan cheese<\/p>\n1 tablespoon chopped fresh parsley<\/p>\nSalt and pepper to taste<\/p>\nInstructions:<\/p>\nPreheat the oven to 190\u00b0C (375\u00b0F).<\/p>\nRemove the stems from the mushrooms and set them aside.<\/p>\nIn a bowl, mix cooked Italian sausage, cream cheese, grated Parmesan, chopped parsley, salt, and pepper.<\/p>\nStuff each mushroom cap with the sausage mixture.<\/p>\nArrange the stuffed mushrooms on a baking sheet and bake for 15-20 minutes or until the mushrooms are tender and the filling is golden.<\/p>\nServe warm and enjoy the delectable flavours.<\/p>\nSushi Rolls<\/strong><\/p>\n<\/figure>\n<\/p>\nStep back in time about 20 years and you would be hard pressed to find a sushi joint in a Western country but the fresh deliciousness of a good sushi roll couldn\u2019t be held back for long and now you\u2019ll find one, if not 2 or 3 sushi outlets in every mall. Sushi originated in Southeast Asia but evolved into the delicious Japanese delicacy we know today. Sushi rolls, also known as makizushi, are made by wrapping a variety of ingredients in nori (seaweed) and seasoned rice.<\/p>\nRecipe<\/strong><\/p>\nIngredients:<\/p>\n240ml sushi rice, cooked and seasoned<\/p>\n4 sheets nori (seaweed)<\/p>\nAssorted fillings (e.g., cucumber, avocado, crab sticks, tuna, salmon)<\/p>\nSoy sauce, pickled ginger, and wasabi for serving<\/p>\nInstructions:<\/p>\nLay a bamboo sushi mat on a clean surface and place a sheet of plastic wrap over it.<\/p>\nPlace a sheet of nori, shiny side down, on the plastic wrap.<\/p>\nMoisten your hands with water to prevent sticking, then spread a thin layer of seasoned sushi rice over the nori, leaving a small border at the top.<\/p>\nArrange your chosen fillings horizontally across the rice.<\/p>\nCarefully roll the nori and rice using the bamboo mat, applying gentle pressure to form a tight cylinder.<\/p>\nSlice the sushi roll into bite-sized pieces and serve with soy sauce, pickled ginger, and wasabi.<\/p>\nSpanakopita Triangles<\/strong><\/p>\n<\/figure>\n<\/p>\nSpanakopita is a traditional Greek pastry filled with spinach, feta cheese, and herbs. Its origins trace back to the Byzantine period, making it a delightful appetiser choice for those seeking Mediterranean flavours.<\/p>\nRecipe<\/strong><\/p>\nIngredients:<\/p>\n1 package phyllo dough, thawed<\/p>\n450g fresh spinach, chopped<\/p>\n240ml feta cheese, crumbled<\/p>\n60ml fresh dill, chopped<\/p>\n60ml fresh parsley, chopped<\/p>\n2 cloves garlic, minced<\/p>\n60ml olive oil<\/p>\nSalt and pepper to taste<\/p>\nInstructions:<\/p>\nPreheat the oven to 190\u00b0C (375\u00b0F).<\/p>\nIn a skillet, heat olive oil and saut\u00e9 garlic until fragrant. Add chopped spinach and cook until wilted. Season with salt and pepper.<\/p>\nIn a bowl, mix saut\u00e9ed spinach, crumbled feta, chopped dill, and parsley.<\/p>\nLay one sheet of phyllo dough on a clean surface and brush with olive oil. Place another sheet on top and repeat the process until you have 4-5 layers.<\/p>\nCut the phyllo dough into strips. Place a spoonful of the spinach and feta mixture at the end of each strip.<\/p>\nFold the phyllo over the filling to form a triangle. Continue folding until you reach the end of the strip.<\/p>\nRepeat the process with the remaining phyllo and filling.<\/p>\nArrange the spanakopita triangles on a baking sheet and bake for 15-20 minutes or until golden brown and crispy.<\/p>\nServe warm and enjoy the taste of Greece.<\/p>\nGourmet Cheese Board<\/strong><\/p>\n<\/figure>\n<\/p>\nWhile not a single dish, a gourmet cheese board is a timeless and sophisticated addition to any wedding celebration. Cheese has been enjoyed for centuries, with evidence of cheese-making dating back to ancient civilisations.<\/p>\nSelection and Presentation:<\/p>\nAssorted cheeses (e.g., brie, camembert, aged cheddar, gouda, goat cheese)<\/p>\nCrackers and bread slices<\/p>\nFresh and dried fruits (e.g., grapes, figs, apricots)<\/p>\nNuts (e.g., walnuts, almonds)<\/p>\nHoney or fruit preserves<\/p>\nFresh herbs for garnish<\/p>\nInstructions:<\/p>\nArrange the various cheeses on a large platter or wooden board, leaving enough space for accompaniments.<\/p>\nAdd crackers and bread slices around the cheese.<\/p>\nScatter fresh and dried fruits, as well as nuts, to complement the cheese flavours.<\/p>\nDrizzle honey or add fruit preserves to enhance the taste of certain cheeses.<\/p>\nGarnish the board with fresh herbs for a visually appealing presentation.<\/p>\nEncourage guests to sample different cheese pairings and explore various flavour combinations.<\/p>\nChicken Satay Skewers<\/strong><\/p>\n<\/figure>\n<\/p>\nChicken Satay is a popular Indonesian and Southeast Asian dish with roots in the Java region. Over the centuries, it has become a beloved street food and appetiser choice worldwide.<\/p>\nRecipe<\/strong><\/p>\nIngredients:<\/p>\n450g chicken breast, cut into thin strips<\/p>\n240ml coconut milk<\/p>\n2 tablespoons soy sauce<\/p>\n1 tablespoon fish sauce<\/p>\n1 tablespoon lime juice<\/p>\n1 tablespoon brown sugar<\/p>\n2 cloves garlic, minced<\/p>\n1 teaspoon ground coriander<\/p>\n1 teaspoon ground cumin<\/p>\n1\/2 teaspoon turmeric<\/p>\nWooden skewers, soaked in water<\/p>\nInstructions:<\/p>\nIn a bowl, mix coconut milk, soy sauce, fish sauce, lime juice, brown sugar, minced garlic, ground coriander, ground cumin, and turmeric to create the marinade.<\/p>\nAdd the chicken strips to the marinade and let them marinate for at least 1 hour.<\/p>\nThread the marinated chicken strips onto the soaked wooden skewers.<\/p>\nGrill or broil the chicken satay skewers until cooked through and slightly charred.<\/p>\nServe with peanut sauce or a cucumber salad for a delightful flavour combination.<\/p>\n<\/figure>\n<\/p>\nThere is no such thing as dieting on a wedding day. Wedding celebrations allow you to indulge in delectable treats that leave lasting impressions on your guests. These ten hors d’oeuvres and appetisers not only bring forth a tantalising array of flavours but also carry histories that add an air of sophistication to your special day. From the classic prawn cocktail to trendy mini beef wellingtons and exotic sushi rolls, there’s something to cater to every palate. <\/p>\n<\/figure>\n<\/p>\nThis blog was brought to you by Rose Training AustraliaWritten by Nate Hamon<\/strong><\/p>\nNot a celebrant but are thinking of it as a great career or even side hustle option?<\/p>\nYou are a celebrant but would like some extra training?<\/p>\nCheck out your course options here: https:\/\/rosetraining.com.au\/about-us<\/p>\nAnd\/or contact our friendly team at Rose Training Australia now!<\/p>\nContact form: https:\/\/rosetraining.com.au\/contact-us<\/a><\/p>\nPhone Number: 07 3038 3048<\/p>\nEmail: info@rosetraining.com.au\u00a0<\/p>\n","protected":false},"excerpt":{"rendered":"10 TASTY WEDDING HORS D’OEUVRES AND APPETISERS: With Recipes! Yes! With recipes. I was hungry when I wrote this. A wedding celebration is a joyous occasion where two souls unite in love and commitment, and all that loving and committing can work up quite an appetite! Hors d’oeuvres and appetisers are an essential part of […]<\/p>\n","protected":false},"author":0,"featured_media":282754,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[33],"tags":[],"yoast_head":"\n10 Exquisite Wedding Hors D'oeuvres and Appetisers - Rose Training Australia<\/title>\n\n\n\n\n\n\n\n\n\n\n\n\n\t\n
1 sheet puff pastry, thawed<\/p>\n
450g beef tenderloin, cut into small cubes<\/p>\n
1 tablespoon olive oil<\/p>\n
2 tablespoons Dijon mustard<\/p>\n
120ml mushrooms, finely chopped<\/p>\n
2 tablespoons butter<\/p>\n
1 egg, beaten (for egg wash)<\/p>\n
Preheat the oven to 200\u00b0C (400\u00b0F).<\/p>\n
Season beef cubes with salt and pepper. In a skillet, heat olive oil and sear the beef until browned. Remove from heat and let it cool.<\/p>\n
In the same skillet, melt butter and saut\u00e9 mushrooms and garlic until tender. Season with salt and pepper.<\/p>\n
Roll out the puff pastry and cut it into squares. Brush each square with Dijon mustard.<\/p>\n
Place a spoonful of mushroom mixture and a piece of seared beef in the centre of each square.<\/p>\n
Fold the pastry over the filling and seal the edges. Brush the top with egg wash.<\/p>\n
Bake in the preheated oven for about 15-20 minutes or until golden brown.<\/p>\n
Serve the Mini Beef Wellingtons warm and watch them disappear quickly!<\/p>\n
Stuffed Mushrooms<\/strong><\/p>\n<\/figure>\n<\/p>\nEven if you\u2019re stuffed and there isn\u2019t mushroom left in your belly, you\u2019ll still find a place for these delectable bites. I\u2019m not sorry for that<\/em>. The origins of stuffed mushrooms are somewhat mysterious, but they have been enjoyed for centuries in various cuisines. These bite-sized delights are perfect for a wedding celebration due to their versatility and elegant presentation.<\/p>\nRecipe<\/strong><\/p>\nIngredients:<\/p>\n20 large button mushrooms<\/p>\n240ml Italian sausage, cooked and crumbled<\/p>\n120ml cream cheese<\/p>\n60ml grated Parmesan cheese<\/p>\n1 tablespoon chopped fresh parsley<\/p>\nSalt and pepper to taste<\/p>\nInstructions:<\/p>\nPreheat the oven to 190\u00b0C (375\u00b0F).<\/p>\nRemove the stems from the mushrooms and set them aside.<\/p>\nIn a bowl, mix cooked Italian sausage, cream cheese, grated Parmesan, chopped parsley, salt, and pepper.<\/p>\nStuff each mushroom cap with the sausage mixture.<\/p>\nArrange the stuffed mushrooms on a baking sheet and bake for 15-20 minutes or until the mushrooms are tender and the filling is golden.<\/p>\nServe warm and enjoy the delectable flavours.<\/p>\nSushi Rolls<\/strong><\/p>\n<\/figure>\n<\/p>\nStep back in time about 20 years and you would be hard pressed to find a sushi joint in a Western country but the fresh deliciousness of a good sushi roll couldn\u2019t be held back for long and now you\u2019ll find one, if not 2 or 3 sushi outlets in every mall. Sushi originated in Southeast Asia but evolved into the delicious Japanese delicacy we know today. Sushi rolls, also known as makizushi, are made by wrapping a variety of ingredients in nori (seaweed) and seasoned rice.<\/p>\nRecipe<\/strong><\/p>\nIngredients:<\/p>\n240ml sushi rice, cooked and seasoned<\/p>\n4 sheets nori (seaweed)<\/p>\nAssorted fillings (e.g., cucumber, avocado, crab sticks, tuna, salmon)<\/p>\nSoy sauce, pickled ginger, and wasabi for serving<\/p>\nInstructions:<\/p>\nLay a bamboo sushi mat on a clean surface and place a sheet of plastic wrap over it.<\/p>\nPlace a sheet of nori, shiny side down, on the plastic wrap.<\/p>\nMoisten your hands with water to prevent sticking, then spread a thin layer of seasoned sushi rice over the nori, leaving a small border at the top.<\/p>\nArrange your chosen fillings horizontally across the rice.<\/p>\nCarefully roll the nori and rice using the bamboo mat, applying gentle pressure to form a tight cylinder.<\/p>\nSlice the sushi roll into bite-sized pieces and serve with soy sauce, pickled ginger, and wasabi.<\/p>\nSpanakopita Triangles<\/strong><\/p>\n<\/figure>\n<\/p>\nSpanakopita is a traditional Greek pastry filled with spinach, feta cheese, and herbs. Its origins trace back to the Byzantine period, making it a delightful appetiser choice for those seeking Mediterranean flavours.<\/p>\nRecipe<\/strong><\/p>\nIngredients:<\/p>\n1 package phyllo dough, thawed<\/p>\n450g fresh spinach, chopped<\/p>\n240ml feta cheese, crumbled<\/p>\n60ml fresh dill, chopped<\/p>\n60ml fresh parsley, chopped<\/p>\n2 cloves garlic, minced<\/p>\n60ml olive oil<\/p>\nSalt and pepper to taste<\/p>\nInstructions:<\/p>\nPreheat the oven to 190\u00b0C (375\u00b0F).<\/p>\nIn a skillet, heat olive oil and saut\u00e9 garlic until fragrant. Add chopped spinach and cook until wilted. Season with salt and pepper.<\/p>\nIn a bowl, mix saut\u00e9ed spinach, crumbled feta, chopped dill, and parsley.<\/p>\nLay one sheet of phyllo dough on a clean surface and brush with olive oil. Place another sheet on top and repeat the process until you have 4-5 layers.<\/p>\nCut the phyllo dough into strips. Place a spoonful of the spinach and feta mixture at the end of each strip.<\/p>\nFold the phyllo over the filling to form a triangle. Continue folding until you reach the end of the strip.<\/p>\nRepeat the process with the remaining phyllo and filling.<\/p>\nArrange the spanakopita triangles on a baking sheet and bake for 15-20 minutes or until golden brown and crispy.<\/p>\nServe warm and enjoy the taste of Greece.<\/p>\nGourmet Cheese Board<\/strong><\/p>\n<\/figure>\n<\/p>\nWhile not a single dish, a gourmet cheese board is a timeless and sophisticated addition to any wedding celebration. Cheese has been enjoyed for centuries, with evidence of cheese-making dating back to ancient civilisations.<\/p>\nSelection and Presentation:<\/p>\nAssorted cheeses (e.g., brie, camembert, aged cheddar, gouda, goat cheese)<\/p>\nCrackers and bread slices<\/p>\nFresh and dried fruits (e.g., grapes, figs, apricots)<\/p>\nNuts (e.g., walnuts, almonds)<\/p>\nHoney or fruit preserves<\/p>\nFresh herbs for garnish<\/p>\nInstructions:<\/p>\nArrange the various cheeses on a large platter or wooden board, leaving enough space for accompaniments.<\/p>\nAdd crackers and bread slices around the cheese.<\/p>\nScatter fresh and dried fruits, as well as nuts, to complement the cheese flavours.<\/p>\nDrizzle honey or add fruit preserves to enhance the taste of certain cheeses.<\/p>\nGarnish the board with fresh herbs for a visually appealing presentation.<\/p>\nEncourage guests to sample different cheese pairings and explore various flavour combinations.<\/p>\nChicken Satay Skewers<\/strong><\/p>\n<\/figure>\n<\/p>\nChicken Satay is a popular Indonesian and Southeast Asian dish with roots in the Java region. Over the centuries, it has become a beloved street food and appetiser choice worldwide.<\/p>\nRecipe<\/strong><\/p>\nIngredients:<\/p>\n450g chicken breast, cut into thin strips<\/p>\n240ml coconut milk<\/p>\n2 tablespoons soy sauce<\/p>\n1 tablespoon fish sauce<\/p>\n1 tablespoon lime juice<\/p>\n1 tablespoon brown sugar<\/p>\n2 cloves garlic, minced<\/p>\n1 teaspoon ground coriander<\/p>\n1 teaspoon ground cumin<\/p>\n1\/2 teaspoon turmeric<\/p>\nWooden skewers, soaked in water<\/p>\nInstructions:<\/p>\nIn a bowl, mix coconut milk, soy sauce, fish sauce, lime juice, brown sugar, minced garlic, ground coriander, ground cumin, and turmeric to create the marinade.<\/p>\nAdd the chicken strips to the marinade and let them marinate for at least 1 hour.<\/p>\nThread the marinated chicken strips onto the soaked wooden skewers.<\/p>\nGrill or broil the chicken satay skewers until cooked through and slightly charred.<\/p>\nServe with peanut sauce or a cucumber salad for a delightful flavour combination.<\/p>\n<\/figure>\n<\/p>\nThere is no such thing as dieting on a wedding day. Wedding celebrations allow you to indulge in delectable treats that leave lasting impressions on your guests. These ten hors d’oeuvres and appetisers not only bring forth a tantalising array of flavours but also carry histories that add an air of sophistication to your special day. From the classic prawn cocktail to trendy mini beef wellingtons and exotic sushi rolls, there’s something to cater to every palate. <\/p>\n<\/figure>\n<\/p>\nThis blog was brought to you by Rose Training AustraliaWritten by Nate Hamon<\/strong><\/p>\nNot a celebrant but are thinking of it as a great career or even side hustle option?<\/p>\nYou are a celebrant but would like some extra training?<\/p>\nCheck out your course options here: https:\/\/rosetraining.com.au\/about-us<\/p>\nAnd\/or contact our friendly team at Rose Training Australia now!<\/p>\nContact form: https:\/\/rosetraining.com.au\/contact-us<\/a><\/p>\nPhone Number: 07 3038 3048<\/p>\nEmail: info@rosetraining.com.au\u00a0<\/p>\n","protected":false},"excerpt":{"rendered":"10 TASTY WEDDING HORS D’OEUVRES AND APPETISERS: With Recipes! Yes! With recipes. I was hungry when I wrote this. A wedding celebration is a joyous occasion where two souls unite in love and commitment, and all that loving and committing can work up quite an appetite! Hors d’oeuvres and appetisers are an essential part of […]<\/p>\n","protected":false},"author":0,"featured_media":282754,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[33],"tags":[],"yoast_head":"\n10 Exquisite Wedding Hors D'oeuvres and Appetisers - Rose Training Australia<\/title>\n\n\n\n\n\n\n\n\n\n\n\n\n\t\n
<\/figure>\n<\/p>\nEven if you\u2019re stuffed and there isn\u2019t mushroom left in your belly, you\u2019ll still find a place for these delectable bites. I\u2019m not sorry for that<\/em>. The origins of stuffed mushrooms are somewhat mysterious, but they have been enjoyed for centuries in various cuisines. These bite-sized delights are perfect for a wedding celebration due to their versatility and elegant presentation.<\/p>\nRecipe<\/strong><\/p>\nIngredients:<\/p>\n20 large button mushrooms<\/p>\n240ml Italian sausage, cooked and crumbled<\/p>\n120ml cream cheese<\/p>\n60ml grated Parmesan cheese<\/p>\n1 tablespoon chopped fresh parsley<\/p>\nSalt and pepper to taste<\/p>\nInstructions:<\/p>\nPreheat the oven to 190\u00b0C (375\u00b0F).<\/p>\nRemove the stems from the mushrooms and set them aside.<\/p>\nIn a bowl, mix cooked Italian sausage, cream cheese, grated Parmesan, chopped parsley, salt, and pepper.<\/p>\nStuff each mushroom cap with the sausage mixture.<\/p>\nArrange the stuffed mushrooms on a baking sheet and bake for 15-20 minutes or until the mushrooms are tender and the filling is golden.<\/p>\nServe warm and enjoy the delectable flavours.<\/p>\nSushi Rolls<\/strong><\/p>\n<\/figure>\n<\/p>\nStep back in time about 20 years and you would be hard pressed to find a sushi joint in a Western country but the fresh deliciousness of a good sushi roll couldn\u2019t be held back for long and now you\u2019ll find one, if not 2 or 3 sushi outlets in every mall. Sushi originated in Southeast Asia but evolved into the delicious Japanese delicacy we know today. Sushi rolls, also known as makizushi, are made by wrapping a variety of ingredients in nori (seaweed) and seasoned rice.<\/p>\nRecipe<\/strong><\/p>\nIngredients:<\/p>\n240ml sushi rice, cooked and seasoned<\/p>\n4 sheets nori (seaweed)<\/p>\nAssorted fillings (e.g., cucumber, avocado, crab sticks, tuna, salmon)<\/p>\nSoy sauce, pickled ginger, and wasabi for serving<\/p>\nInstructions:<\/p>\nLay a bamboo sushi mat on a clean surface and place a sheet of plastic wrap over it.<\/p>\nPlace a sheet of nori, shiny side down, on the plastic wrap.<\/p>\nMoisten your hands with water to prevent sticking, then spread a thin layer of seasoned sushi rice over the nori, leaving a small border at the top.<\/p>\nArrange your chosen fillings horizontally across the rice.<\/p>\nCarefully roll the nori and rice using the bamboo mat, applying gentle pressure to form a tight cylinder.<\/p>\nSlice the sushi roll into bite-sized pieces and serve with soy sauce, pickled ginger, and wasabi.<\/p>\nSpanakopita Triangles<\/strong><\/p>\n<\/figure>\n<\/p>\nSpanakopita is a traditional Greek pastry filled with spinach, feta cheese, and herbs. Its origins trace back to the Byzantine period, making it a delightful appetiser choice for those seeking Mediterranean flavours.<\/p>\nRecipe<\/strong><\/p>\nIngredients:<\/p>\n1 package phyllo dough, thawed<\/p>\n450g fresh spinach, chopped<\/p>\n240ml feta cheese, crumbled<\/p>\n60ml fresh dill, chopped<\/p>\n60ml fresh parsley, chopped<\/p>\n2 cloves garlic, minced<\/p>\n60ml olive oil<\/p>\nSalt and pepper to taste<\/p>\nInstructions:<\/p>\nPreheat the oven to 190\u00b0C (375\u00b0F).<\/p>\nIn a skillet, heat olive oil and saut\u00e9 garlic until fragrant. Add chopped spinach and cook until wilted. Season with salt and pepper.<\/p>\nIn a bowl, mix saut\u00e9ed spinach, crumbled feta, chopped dill, and parsley.<\/p>\nLay one sheet of phyllo dough on a clean surface and brush with olive oil. Place another sheet on top and repeat the process until you have 4-5 layers.<\/p>\nCut the phyllo dough into strips. Place a spoonful of the spinach and feta mixture at the end of each strip.<\/p>\nFold the phyllo over the filling to form a triangle. Continue folding until you reach the end of the strip.<\/p>\nRepeat the process with the remaining phyllo and filling.<\/p>\nArrange the spanakopita triangles on a baking sheet and bake for 15-20 minutes or until golden brown and crispy.<\/p>\nServe warm and enjoy the taste of Greece.<\/p>\nGourmet Cheese Board<\/strong><\/p>\n<\/figure>\n<\/p>\nWhile not a single dish, a gourmet cheese board is a timeless and sophisticated addition to any wedding celebration. Cheese has been enjoyed for centuries, with evidence of cheese-making dating back to ancient civilisations.<\/p>\nSelection and Presentation:<\/p>\nAssorted cheeses (e.g., brie, camembert, aged cheddar, gouda, goat cheese)<\/p>\nCrackers and bread slices<\/p>\nFresh and dried fruits (e.g., grapes, figs, apricots)<\/p>\nNuts (e.g., walnuts, almonds)<\/p>\nHoney or fruit preserves<\/p>\nFresh herbs for garnish<\/p>\nInstructions:<\/p>\nArrange the various cheeses on a large platter or wooden board, leaving enough space for accompaniments.<\/p>\nAdd crackers and bread slices around the cheese.<\/p>\nScatter fresh and dried fruits, as well as nuts, to complement the cheese flavours.<\/p>\nDrizzle honey or add fruit preserves to enhance the taste of certain cheeses.<\/p>\nGarnish the board with fresh herbs for a visually appealing presentation.<\/p>\nEncourage guests to sample different cheese pairings and explore various flavour combinations.<\/p>\nChicken Satay Skewers<\/strong><\/p>\n<\/figure>\n<\/p>\nChicken Satay is a popular Indonesian and Southeast Asian dish with roots in the Java region. Over the centuries, it has become a beloved street food and appetiser choice worldwide.<\/p>\nRecipe<\/strong><\/p>\nIngredients:<\/p>\n450g chicken breast, cut into thin strips<\/p>\n240ml coconut milk<\/p>\n2 tablespoons soy sauce<\/p>\n1 tablespoon fish sauce<\/p>\n1 tablespoon lime juice<\/p>\n1 tablespoon brown sugar<\/p>\n2 cloves garlic, minced<\/p>\n1 teaspoon ground coriander<\/p>\n1 teaspoon ground cumin<\/p>\n1\/2 teaspoon turmeric<\/p>\nWooden skewers, soaked in water<\/p>\nInstructions:<\/p>\nIn a bowl, mix coconut milk, soy sauce, fish sauce, lime juice, brown sugar, minced garlic, ground coriander, ground cumin, and turmeric to create the marinade.<\/p>\nAdd the chicken strips to the marinade and let them marinate for at least 1 hour.<\/p>\nThread the marinated chicken strips onto the soaked wooden skewers.<\/p>\nGrill or broil the chicken satay skewers until cooked through and slightly charred.<\/p>\nServe with peanut sauce or a cucumber salad for a delightful flavour combination.<\/p>\n<\/figure>\n<\/p>\nThere is no such thing as dieting on a wedding day. Wedding celebrations allow you to indulge in delectable treats that leave lasting impressions on your guests. These ten hors d’oeuvres and appetisers not only bring forth a tantalising array of flavours but also carry histories that add an air of sophistication to your special day. From the classic prawn cocktail to trendy mini beef wellingtons and exotic sushi rolls, there’s something to cater to every palate. <\/p>\n<\/figure>\n<\/p>\nThis blog was brought to you by Rose Training AustraliaWritten by Nate Hamon<\/strong><\/p>\nNot a celebrant but are thinking of it as a great career or even side hustle option?<\/p>\nYou are a celebrant but would like some extra training?<\/p>\nCheck out your course options here: https:\/\/rosetraining.com.au\/about-us<\/p>\nAnd\/or contact our friendly team at Rose Training Australia now!<\/p>\nContact form: https:\/\/rosetraining.com.au\/contact-us<\/a><\/p>\nPhone Number: 07 3038 3048<\/p>\nEmail: info@rosetraining.com.au\u00a0<\/p>\n","protected":false},"excerpt":{"rendered":"10 TASTY WEDDING HORS D’OEUVRES AND APPETISERS: With Recipes! Yes! With recipes. I was hungry when I wrote this. A wedding celebration is a joyous occasion where two souls unite in love and commitment, and all that loving and committing can work up quite an appetite! Hors d’oeuvres and appetisers are an essential part of […]<\/p>\n","protected":false},"author":0,"featured_media":282754,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[33],"tags":[],"yoast_head":"\n10 Exquisite Wedding Hors D'oeuvres and Appetisers - Rose Training Australia<\/title>\n\n\n\n\n\n\n\n\n\n\n\n\n\t\n
Even if you\u2019re stuffed and there isn\u2019t mushroom left in your belly, you\u2019ll still find a place for these delectable bites. I\u2019m not sorry for that<\/em>. The origins of stuffed mushrooms are somewhat mysterious, but they have been enjoyed for centuries in various cuisines. These bite-sized delights are perfect for a wedding celebration due to their versatility and elegant presentation.<\/p>\nRecipe<\/strong><\/p>\nIngredients:<\/p>\n20 large button mushrooms<\/p>\n240ml Italian sausage, cooked and crumbled<\/p>\n120ml cream cheese<\/p>\n60ml grated Parmesan cheese<\/p>\n1 tablespoon chopped fresh parsley<\/p>\nSalt and pepper to taste<\/p>\nInstructions:<\/p>\nPreheat the oven to 190\u00b0C (375\u00b0F).<\/p>\nRemove the stems from the mushrooms and set them aside.<\/p>\nIn a bowl, mix cooked Italian sausage, cream cheese, grated Parmesan, chopped parsley, salt, and pepper.<\/p>\nStuff each mushroom cap with the sausage mixture.<\/p>\nArrange the stuffed mushrooms on a baking sheet and bake for 15-20 minutes or until the mushrooms are tender and the filling is golden.<\/p>\nServe warm and enjoy the delectable flavours.<\/p>\nSushi Rolls<\/strong><\/p>\n<\/figure>\n<\/p>\nStep back in time about 20 years and you would be hard pressed to find a sushi joint in a Western country but the fresh deliciousness of a good sushi roll couldn\u2019t be held back for long and now you\u2019ll find one, if not 2 or 3 sushi outlets in every mall. Sushi originated in Southeast Asia but evolved into the delicious Japanese delicacy we know today. Sushi rolls, also known as makizushi, are made by wrapping a variety of ingredients in nori (seaweed) and seasoned rice.<\/p>\nRecipe<\/strong><\/p>\nIngredients:<\/p>\n240ml sushi rice, cooked and seasoned<\/p>\n4 sheets nori (seaweed)<\/p>\nAssorted fillings (e.g., cucumber, avocado, crab sticks, tuna, salmon)<\/p>\nSoy sauce, pickled ginger, and wasabi for serving<\/p>\nInstructions:<\/p>\nLay a bamboo sushi mat on a clean surface and place a sheet of plastic wrap over it.<\/p>\nPlace a sheet of nori, shiny side down, on the plastic wrap.<\/p>\nMoisten your hands with water to prevent sticking, then spread a thin layer of seasoned sushi rice over the nori, leaving a small border at the top.<\/p>\nArrange your chosen fillings horizontally across the rice.<\/p>\nCarefully roll the nori and rice using the bamboo mat, applying gentle pressure to form a tight cylinder.<\/p>\nSlice the sushi roll into bite-sized pieces and serve with soy sauce, pickled ginger, and wasabi.<\/p>\nSpanakopita Triangles<\/strong><\/p>\n<\/figure>\n<\/p>\nSpanakopita is a traditional Greek pastry filled with spinach, feta cheese, and herbs. Its origins trace back to the Byzantine period, making it a delightful appetiser choice for those seeking Mediterranean flavours.<\/p>\nRecipe<\/strong><\/p>\nIngredients:<\/p>\n1 package phyllo dough, thawed<\/p>\n450g fresh spinach, chopped<\/p>\n240ml feta cheese, crumbled<\/p>\n60ml fresh dill, chopped<\/p>\n60ml fresh parsley, chopped<\/p>\n2 cloves garlic, minced<\/p>\n60ml olive oil<\/p>\nSalt and pepper to taste<\/p>\nInstructions:<\/p>\nPreheat the oven to 190\u00b0C (375\u00b0F).<\/p>\nIn a skillet, heat olive oil and saut\u00e9 garlic until fragrant. Add chopped spinach and cook until wilted. Season with salt and pepper.<\/p>\nIn a bowl, mix saut\u00e9ed spinach, crumbled feta, chopped dill, and parsley.<\/p>\nLay one sheet of phyllo dough on a clean surface and brush with olive oil. Place another sheet on top and repeat the process until you have 4-5 layers.<\/p>\nCut the phyllo dough into strips. Place a spoonful of the spinach and feta mixture at the end of each strip.<\/p>\nFold the phyllo over the filling to form a triangle. Continue folding until you reach the end of the strip.<\/p>\nRepeat the process with the remaining phyllo and filling.<\/p>\nArrange the spanakopita triangles on a baking sheet and bake for 15-20 minutes or until golden brown and crispy.<\/p>\nServe warm and enjoy the taste of Greece.<\/p>\nGourmet Cheese Board<\/strong><\/p>\n<\/figure>\n<\/p>\nWhile not a single dish, a gourmet cheese board is a timeless and sophisticated addition to any wedding celebration. Cheese has been enjoyed for centuries, with evidence of cheese-making dating back to ancient civilisations.<\/p>\nSelection and Presentation:<\/p>\nAssorted cheeses (e.g., brie, camembert, aged cheddar, gouda, goat cheese)<\/p>\nCrackers and bread slices<\/p>\nFresh and dried fruits (e.g., grapes, figs, apricots)<\/p>\nNuts (e.g., walnuts, almonds)<\/p>\nHoney or fruit preserves<\/p>\nFresh herbs for garnish<\/p>\nInstructions:<\/p>\nArrange the various cheeses on a large platter or wooden board, leaving enough space for accompaniments.<\/p>\nAdd crackers and bread slices around the cheese.<\/p>\nScatter fresh and dried fruits, as well as nuts, to complement the cheese flavours.<\/p>\nDrizzle honey or add fruit preserves to enhance the taste of certain cheeses.<\/p>\nGarnish the board with fresh herbs for a visually appealing presentation.<\/p>\nEncourage guests to sample different cheese pairings and explore various flavour combinations.<\/p>\nChicken Satay Skewers<\/strong><\/p>\n<\/figure>\n<\/p>\nChicken Satay is a popular Indonesian and Southeast Asian dish with roots in the Java region. Over the centuries, it has become a beloved street food and appetiser choice worldwide.<\/p>\nRecipe<\/strong><\/p>\nIngredients:<\/p>\n450g chicken breast, cut into thin strips<\/p>\n240ml coconut milk<\/p>\n2 tablespoons soy sauce<\/p>\n1 tablespoon fish sauce<\/p>\n1 tablespoon lime juice<\/p>\n1 tablespoon brown sugar<\/p>\n2 cloves garlic, minced<\/p>\n1 teaspoon ground coriander<\/p>\n1 teaspoon ground cumin<\/p>\n1\/2 teaspoon turmeric<\/p>\nWooden skewers, soaked in water<\/p>\nInstructions:<\/p>\nIn a bowl, mix coconut milk, soy sauce, fish sauce, lime juice, brown sugar, minced garlic, ground coriander, ground cumin, and turmeric to create the marinade.<\/p>\nAdd the chicken strips to the marinade and let them marinate for at least 1 hour.<\/p>\nThread the marinated chicken strips onto the soaked wooden skewers.<\/p>\nGrill or broil the chicken satay skewers until cooked through and slightly charred.<\/p>\nServe with peanut sauce or a cucumber salad for a delightful flavour combination.<\/p>\n<\/figure>\n<\/p>\nThere is no such thing as dieting on a wedding day. Wedding celebrations allow you to indulge in delectable treats that leave lasting impressions on your guests. These ten hors d’oeuvres and appetisers not only bring forth a tantalising array of flavours but also carry histories that add an air of sophistication to your special day. From the classic prawn cocktail to trendy mini beef wellingtons and exotic sushi rolls, there’s something to cater to every palate. <\/p>\n<\/figure>\n<\/p>\nThis blog was brought to you by Rose Training AustraliaWritten by Nate Hamon<\/strong><\/p>\nNot a celebrant but are thinking of it as a great career or even side hustle option?<\/p>\nYou are a celebrant but would like some extra training?<\/p>\nCheck out your course options here: https:\/\/rosetraining.com.au\/about-us<\/p>\nAnd\/or contact our friendly team at Rose Training Australia now!<\/p>\nContact form: https:\/\/rosetraining.com.au\/contact-us<\/a><\/p>\nPhone Number: 07 3038 3048<\/p>\nEmail: info@rosetraining.com.au\u00a0<\/p>\n","protected":false},"excerpt":{"rendered":"10 TASTY WEDDING HORS D’OEUVRES AND APPETISERS: With Recipes! Yes! With recipes. I was hungry when I wrote this. A wedding celebration is a joyous occasion where two souls unite in love and commitment, and all that loving and committing can work up quite an appetite! Hors d’oeuvres and appetisers are an essential part of […]<\/p>\n","protected":false},"author":0,"featured_media":282754,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[33],"tags":[],"yoast_head":"\n10 Exquisite Wedding Hors D'oeuvres and Appetisers - Rose Training Australia<\/title>\n\n\n\n\n\n\n\n\n\n\n\n\n\t\n
Recipe<\/strong><\/p>\nIngredients:<\/p>\n20 large button mushrooms<\/p>\n240ml Italian sausage, cooked and crumbled<\/p>\n120ml cream cheese<\/p>\n60ml grated Parmesan cheese<\/p>\n1 tablespoon chopped fresh parsley<\/p>\nSalt and pepper to taste<\/p>\nInstructions:<\/p>\nPreheat the oven to 190\u00b0C (375\u00b0F).<\/p>\nRemove the stems from the mushrooms and set them aside.<\/p>\nIn a bowl, mix cooked Italian sausage, cream cheese, grated Parmesan, chopped parsley, salt, and pepper.<\/p>\nStuff each mushroom cap with the sausage mixture.<\/p>\nArrange the stuffed mushrooms on a baking sheet and bake for 15-20 minutes or until the mushrooms are tender and the filling is golden.<\/p>\nServe warm and enjoy the delectable flavours.<\/p>\nSushi Rolls<\/strong><\/p>\n<\/figure>\n<\/p>\nStep back in time about 20 years and you would be hard pressed to find a sushi joint in a Western country but the fresh deliciousness of a good sushi roll couldn\u2019t be held back for long and now you\u2019ll find one, if not 2 or 3 sushi outlets in every mall. Sushi originated in Southeast Asia but evolved into the delicious Japanese delicacy we know today. Sushi rolls, also known as makizushi, are made by wrapping a variety of ingredients in nori (seaweed) and seasoned rice.<\/p>\nRecipe<\/strong><\/p>\nIngredients:<\/p>\n240ml sushi rice, cooked and seasoned<\/p>\n4 sheets nori (seaweed)<\/p>\nAssorted fillings (e.g., cucumber, avocado, crab sticks, tuna, salmon)<\/p>\nSoy sauce, pickled ginger, and wasabi for serving<\/p>\nInstructions:<\/p>\nLay a bamboo sushi mat on a clean surface and place a sheet of plastic wrap over it.<\/p>\nPlace a sheet of nori, shiny side down, on the plastic wrap.<\/p>\nMoisten your hands with water to prevent sticking, then spread a thin layer of seasoned sushi rice over the nori, leaving a small border at the top.<\/p>\nArrange your chosen fillings horizontally across the rice.<\/p>\nCarefully roll the nori and rice using the bamboo mat, applying gentle pressure to form a tight cylinder.<\/p>\nSlice the sushi roll into bite-sized pieces and serve with soy sauce, pickled ginger, and wasabi.<\/p>\nSpanakopita Triangles<\/strong><\/p>\n<\/figure>\n<\/p>\nSpanakopita is a traditional Greek pastry filled with spinach, feta cheese, and herbs. Its origins trace back to the Byzantine period, making it a delightful appetiser choice for those seeking Mediterranean flavours.<\/p>\nRecipe<\/strong><\/p>\nIngredients:<\/p>\n1 package phyllo dough, thawed<\/p>\n450g fresh spinach, chopped<\/p>\n240ml feta cheese, crumbled<\/p>\n60ml fresh dill, chopped<\/p>\n60ml fresh parsley, chopped<\/p>\n2 cloves garlic, minced<\/p>\n60ml olive oil<\/p>\nSalt and pepper to taste<\/p>\nInstructions:<\/p>\nPreheat the oven to 190\u00b0C (375\u00b0F).<\/p>\nIn a skillet, heat olive oil and saut\u00e9 garlic until fragrant. Add chopped spinach and cook until wilted. Season with salt and pepper.<\/p>\nIn a bowl, mix saut\u00e9ed spinach, crumbled feta, chopped dill, and parsley.<\/p>\nLay one sheet of phyllo dough on a clean surface and brush with olive oil. Place another sheet on top and repeat the process until you have 4-5 layers.<\/p>\nCut the phyllo dough into strips. Place a spoonful of the spinach and feta mixture at the end of each strip.<\/p>\nFold the phyllo over the filling to form a triangle. Continue folding until you reach the end of the strip.<\/p>\nRepeat the process with the remaining phyllo and filling.<\/p>\nArrange the spanakopita triangles on a baking sheet and bake for 15-20 minutes or until golden brown and crispy.<\/p>\nServe warm and enjoy the taste of Greece.<\/p>\nGourmet Cheese Board<\/strong><\/p>\n<\/figure>\n<\/p>\nWhile not a single dish, a gourmet cheese board is a timeless and sophisticated addition to any wedding celebration. Cheese has been enjoyed for centuries, with evidence of cheese-making dating back to ancient civilisations.<\/p>\nSelection and Presentation:<\/p>\nAssorted cheeses (e.g., brie, camembert, aged cheddar, gouda, goat cheese)<\/p>\nCrackers and bread slices<\/p>\nFresh and dried fruits (e.g., grapes, figs, apricots)<\/p>\nNuts (e.g., walnuts, almonds)<\/p>\nHoney or fruit preserves<\/p>\nFresh herbs for garnish<\/p>\nInstructions:<\/p>\nArrange the various cheeses on a large platter or wooden board, leaving enough space for accompaniments.<\/p>\nAdd crackers and bread slices around the cheese.<\/p>\nScatter fresh and dried fruits, as well as nuts, to complement the cheese flavours.<\/p>\nDrizzle honey or add fruit preserves to enhance the taste of certain cheeses.<\/p>\nGarnish the board with fresh herbs for a visually appealing presentation.<\/p>\nEncourage guests to sample different cheese pairings and explore various flavour combinations.<\/p>\nChicken Satay Skewers<\/strong><\/p>\n<\/figure>\n<\/p>\nChicken Satay is a popular Indonesian and Southeast Asian dish with roots in the Java region. Over the centuries, it has become a beloved street food and appetiser choice worldwide.<\/p>\nRecipe<\/strong><\/p>\nIngredients:<\/p>\n450g chicken breast, cut into thin strips<\/p>\n240ml coconut milk<\/p>\n2 tablespoons soy sauce<\/p>\n1 tablespoon fish sauce<\/p>\n1 tablespoon lime juice<\/p>\n1 tablespoon brown sugar<\/p>\n2 cloves garlic, minced<\/p>\n1 teaspoon ground coriander<\/p>\n1 teaspoon ground cumin<\/p>\n1\/2 teaspoon turmeric<\/p>\nWooden skewers, soaked in water<\/p>\nInstructions:<\/p>\nIn a bowl, mix coconut milk, soy sauce, fish sauce, lime juice, brown sugar, minced garlic, ground coriander, ground cumin, and turmeric to create the marinade.<\/p>\nAdd the chicken strips to the marinade and let them marinate for at least 1 hour.<\/p>\nThread the marinated chicken strips onto the soaked wooden skewers.<\/p>\nGrill or broil the chicken satay skewers until cooked through and slightly charred.<\/p>\nServe with peanut sauce or a cucumber salad for a delightful flavour combination.<\/p>\n<\/figure>\n<\/p>\nThere is no such thing as dieting on a wedding day. Wedding celebrations allow you to indulge in delectable treats that leave lasting impressions on your guests. These ten hors d’oeuvres and appetisers not only bring forth a tantalising array of flavours but also carry histories that add an air of sophistication to your special day. From the classic prawn cocktail to trendy mini beef wellingtons and exotic sushi rolls, there’s something to cater to every palate. <\/p>\n<\/figure>\n<\/p>\nThis blog was brought to you by Rose Training AustraliaWritten by Nate Hamon<\/strong><\/p>\nNot a celebrant but are thinking of it as a great career or even side hustle option?<\/p>\nYou are a celebrant but would like some extra training?<\/p>\nCheck out your course options here: https:\/\/rosetraining.com.au\/about-us<\/p>\nAnd\/or contact our friendly team at Rose Training Australia now!<\/p>\nContact form: https:\/\/rosetraining.com.au\/contact-us<\/a><\/p>\nPhone Number: 07 3038 3048<\/p>\nEmail: info@rosetraining.com.au\u00a0<\/p>\n","protected":false},"excerpt":{"rendered":"10 TASTY WEDDING HORS D’OEUVRES AND APPETISERS: With Recipes! Yes! With recipes. I was hungry when I wrote this. A wedding celebration is a joyous occasion where two souls unite in love and commitment, and all that loving and committing can work up quite an appetite! Hors d’oeuvres and appetisers are an essential part of […]<\/p>\n","protected":false},"author":0,"featured_media":282754,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[33],"tags":[],"yoast_head":"\n10 Exquisite Wedding Hors D'oeuvres and Appetisers - Rose Training Australia<\/title>\n\n\n\n\n\n\n\n\n\n\n\n\n\t\n
20 large button mushrooms<\/p>\n
240ml Italian sausage, cooked and crumbled<\/p>\n
120ml cream cheese<\/p>\n
60ml grated Parmesan cheese<\/p>\n
1 tablespoon chopped fresh parsley<\/p>\n
Remove the stems from the mushrooms and set them aside.<\/p>\n
In a bowl, mix cooked Italian sausage, cream cheese, grated Parmesan, chopped parsley, salt, and pepper.<\/p>\n
Stuff each mushroom cap with the sausage mixture.<\/p>\n
Arrange the stuffed mushrooms on a baking sheet and bake for 15-20 minutes or until the mushrooms are tender and the filling is golden.<\/p>\n
Serve warm and enjoy the delectable flavours.<\/p>\n
Sushi Rolls<\/strong><\/p>\n<\/figure>\n<\/p>\nStep back in time about 20 years and you would be hard pressed to find a sushi joint in a Western country but the fresh deliciousness of a good sushi roll couldn\u2019t be held back for long and now you\u2019ll find one, if not 2 or 3 sushi outlets in every mall. Sushi originated in Southeast Asia but evolved into the delicious Japanese delicacy we know today. Sushi rolls, also known as makizushi, are made by wrapping a variety of ingredients in nori (seaweed) and seasoned rice.<\/p>\nRecipe<\/strong><\/p>\nIngredients:<\/p>\n240ml sushi rice, cooked and seasoned<\/p>\n4 sheets nori (seaweed)<\/p>\nAssorted fillings (e.g., cucumber, avocado, crab sticks, tuna, salmon)<\/p>\nSoy sauce, pickled ginger, and wasabi for serving<\/p>\nInstructions:<\/p>\nLay a bamboo sushi mat on a clean surface and place a sheet of plastic wrap over it.<\/p>\nPlace a sheet of nori, shiny side down, on the plastic wrap.<\/p>\nMoisten your hands with water to prevent sticking, then spread a thin layer of seasoned sushi rice over the nori, leaving a small border at the top.<\/p>\nArrange your chosen fillings horizontally across the rice.<\/p>\nCarefully roll the nori and rice using the bamboo mat, applying gentle pressure to form a tight cylinder.<\/p>\nSlice the sushi roll into bite-sized pieces and serve with soy sauce, pickled ginger, and wasabi.<\/p>\nSpanakopita Triangles<\/strong><\/p>\n<\/figure>\n<\/p>\nSpanakopita is a traditional Greek pastry filled with spinach, feta cheese, and herbs. Its origins trace back to the Byzantine period, making it a delightful appetiser choice for those seeking Mediterranean flavours.<\/p>\nRecipe<\/strong><\/p>\nIngredients:<\/p>\n1 package phyllo dough, thawed<\/p>\n450g fresh spinach, chopped<\/p>\n240ml feta cheese, crumbled<\/p>\n60ml fresh dill, chopped<\/p>\n60ml fresh parsley, chopped<\/p>\n2 cloves garlic, minced<\/p>\n60ml olive oil<\/p>\nSalt and pepper to taste<\/p>\nInstructions:<\/p>\nPreheat the oven to 190\u00b0C (375\u00b0F).<\/p>\nIn a skillet, heat olive oil and saut\u00e9 garlic until fragrant. Add chopped spinach and cook until wilted. Season with salt and pepper.<\/p>\nIn a bowl, mix saut\u00e9ed spinach, crumbled feta, chopped dill, and parsley.<\/p>\nLay one sheet of phyllo dough on a clean surface and brush with olive oil. Place another sheet on top and repeat the process until you have 4-5 layers.<\/p>\nCut the phyllo dough into strips. Place a spoonful of the spinach and feta mixture at the end of each strip.<\/p>\nFold the phyllo over the filling to form a triangle. Continue folding until you reach the end of the strip.<\/p>\nRepeat the process with the remaining phyllo and filling.<\/p>\nArrange the spanakopita triangles on a baking sheet and bake for 15-20 minutes or until golden brown and crispy.<\/p>\nServe warm and enjoy the taste of Greece.<\/p>\nGourmet Cheese Board<\/strong><\/p>\n<\/figure>\n<\/p>\nWhile not a single dish, a gourmet cheese board is a timeless and sophisticated addition to any wedding celebration. Cheese has been enjoyed for centuries, with evidence of cheese-making dating back to ancient civilisations.<\/p>\nSelection and Presentation:<\/p>\nAssorted cheeses (e.g., brie, camembert, aged cheddar, gouda, goat cheese)<\/p>\nCrackers and bread slices<\/p>\nFresh and dried fruits (e.g., grapes, figs, apricots)<\/p>\nNuts (e.g., walnuts, almonds)<\/p>\nHoney or fruit preserves<\/p>\nFresh herbs for garnish<\/p>\nInstructions:<\/p>\nArrange the various cheeses on a large platter or wooden board, leaving enough space for accompaniments.<\/p>\nAdd crackers and bread slices around the cheese.<\/p>\nScatter fresh and dried fruits, as well as nuts, to complement the cheese flavours.<\/p>\nDrizzle honey or add fruit preserves to enhance the taste of certain cheeses.<\/p>\nGarnish the board with fresh herbs for a visually appealing presentation.<\/p>\nEncourage guests to sample different cheese pairings and explore various flavour combinations.<\/p>\nChicken Satay Skewers<\/strong><\/p>\n<\/figure>\n<\/p>\nChicken Satay is a popular Indonesian and Southeast Asian dish with roots in the Java region. Over the centuries, it has become a beloved street food and appetiser choice worldwide.<\/p>\nRecipe<\/strong><\/p>\nIngredients:<\/p>\n450g chicken breast, cut into thin strips<\/p>\n240ml coconut milk<\/p>\n2 tablespoons soy sauce<\/p>\n1 tablespoon fish sauce<\/p>\n1 tablespoon lime juice<\/p>\n1 tablespoon brown sugar<\/p>\n2 cloves garlic, minced<\/p>\n1 teaspoon ground coriander<\/p>\n1 teaspoon ground cumin<\/p>\n1\/2 teaspoon turmeric<\/p>\nWooden skewers, soaked in water<\/p>\nInstructions:<\/p>\nIn a bowl, mix coconut milk, soy sauce, fish sauce, lime juice, brown sugar, minced garlic, ground coriander, ground cumin, and turmeric to create the marinade.<\/p>\nAdd the chicken strips to the marinade and let them marinate for at least 1 hour.<\/p>\nThread the marinated chicken strips onto the soaked wooden skewers.<\/p>\nGrill or broil the chicken satay skewers until cooked through and slightly charred.<\/p>\nServe with peanut sauce or a cucumber salad for a delightful flavour combination.<\/p>\n<\/figure>\n<\/p>\nThere is no such thing as dieting on a wedding day. Wedding celebrations allow you to indulge in delectable treats that leave lasting impressions on your guests. These ten hors d’oeuvres and appetisers not only bring forth a tantalising array of flavours but also carry histories that add an air of sophistication to your special day. From the classic prawn cocktail to trendy mini beef wellingtons and exotic sushi rolls, there’s something to cater to every palate. <\/p>\n<\/figure>\n<\/p>\nThis blog was brought to you by Rose Training AustraliaWritten by Nate Hamon<\/strong><\/p>\nNot a celebrant but are thinking of it as a great career or even side hustle option?<\/p>\nYou are a celebrant but would like some extra training?<\/p>\nCheck out your course options here: https:\/\/rosetraining.com.au\/about-us<\/p>\nAnd\/or contact our friendly team at Rose Training Australia now!<\/p>\nContact form: https:\/\/rosetraining.com.au\/contact-us<\/a><\/p>\nPhone Number: 07 3038 3048<\/p>\nEmail: info@rosetraining.com.au\u00a0<\/p>\n","protected":false},"excerpt":{"rendered":"10 TASTY WEDDING HORS D’OEUVRES AND APPETISERS: With Recipes! Yes! With recipes. I was hungry when I wrote this. A wedding celebration is a joyous occasion where two souls unite in love and commitment, and all that loving and committing can work up quite an appetite! Hors d’oeuvres and appetisers are an essential part of […]<\/p>\n","protected":false},"author":0,"featured_media":282754,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[33],"tags":[],"yoast_head":"\n10 Exquisite Wedding Hors D'oeuvres and Appetisers - Rose Training Australia<\/title>\n\n\n\n\n\n\n\n\n\n\n\n\n\t\n
<\/figure>\n<\/p>\nStep back in time about 20 years and you would be hard pressed to find a sushi joint in a Western country but the fresh deliciousness of a good sushi roll couldn\u2019t be held back for long and now you\u2019ll find one, if not 2 or 3 sushi outlets in every mall. Sushi originated in Southeast Asia but evolved into the delicious Japanese delicacy we know today. Sushi rolls, also known as makizushi, are made by wrapping a variety of ingredients in nori (seaweed) and seasoned rice.<\/p>\nRecipe<\/strong><\/p>\nIngredients:<\/p>\n240ml sushi rice, cooked and seasoned<\/p>\n4 sheets nori (seaweed)<\/p>\nAssorted fillings (e.g., cucumber, avocado, crab sticks, tuna, salmon)<\/p>\nSoy sauce, pickled ginger, and wasabi for serving<\/p>\nInstructions:<\/p>\nLay a bamboo sushi mat on a clean surface and place a sheet of plastic wrap over it.<\/p>\nPlace a sheet of nori, shiny side down, on the plastic wrap.<\/p>\nMoisten your hands with water to prevent sticking, then spread a thin layer of seasoned sushi rice over the nori, leaving a small border at the top.<\/p>\nArrange your chosen fillings horizontally across the rice.<\/p>\nCarefully roll the nori and rice using the bamboo mat, applying gentle pressure to form a tight cylinder.<\/p>\nSlice the sushi roll into bite-sized pieces and serve with soy sauce, pickled ginger, and wasabi.<\/p>\nSpanakopita Triangles<\/strong><\/p>\n<\/figure>\n<\/p>\nSpanakopita is a traditional Greek pastry filled with spinach, feta cheese, and herbs. Its origins trace back to the Byzantine period, making it a delightful appetiser choice for those seeking Mediterranean flavours.<\/p>\nRecipe<\/strong><\/p>\nIngredients:<\/p>\n1 package phyllo dough, thawed<\/p>\n450g fresh spinach, chopped<\/p>\n240ml feta cheese, crumbled<\/p>\n60ml fresh dill, chopped<\/p>\n60ml fresh parsley, chopped<\/p>\n2 cloves garlic, minced<\/p>\n60ml olive oil<\/p>\nSalt and pepper to taste<\/p>\nInstructions:<\/p>\nPreheat the oven to 190\u00b0C (375\u00b0F).<\/p>\nIn a skillet, heat olive oil and saut\u00e9 garlic until fragrant. Add chopped spinach and cook until wilted. Season with salt and pepper.<\/p>\nIn a bowl, mix saut\u00e9ed spinach, crumbled feta, chopped dill, and parsley.<\/p>\nLay one sheet of phyllo dough on a clean surface and brush with olive oil. Place another sheet on top and repeat the process until you have 4-5 layers.<\/p>\nCut the phyllo dough into strips. Place a spoonful of the spinach and feta mixture at the end of each strip.<\/p>\nFold the phyllo over the filling to form a triangle. Continue folding until you reach the end of the strip.<\/p>\nRepeat the process with the remaining phyllo and filling.<\/p>\nArrange the spanakopita triangles on a baking sheet and bake for 15-20 minutes or until golden brown and crispy.<\/p>\nServe warm and enjoy the taste of Greece.<\/p>\nGourmet Cheese Board<\/strong><\/p>\n<\/figure>\n<\/p>\nWhile not a single dish, a gourmet cheese board is a timeless and sophisticated addition to any wedding celebration. Cheese has been enjoyed for centuries, with evidence of cheese-making dating back to ancient civilisations.<\/p>\nSelection and Presentation:<\/p>\nAssorted cheeses (e.g., brie, camembert, aged cheddar, gouda, goat cheese)<\/p>\nCrackers and bread slices<\/p>\nFresh and dried fruits (e.g., grapes, figs, apricots)<\/p>\nNuts (e.g., walnuts, almonds)<\/p>\nHoney or fruit preserves<\/p>\nFresh herbs for garnish<\/p>\nInstructions:<\/p>\nArrange the various cheeses on a large platter or wooden board, leaving enough space for accompaniments.<\/p>\nAdd crackers and bread slices around the cheese.<\/p>\nScatter fresh and dried fruits, as well as nuts, to complement the cheese flavours.<\/p>\nDrizzle honey or add fruit preserves to enhance the taste of certain cheeses.<\/p>\nGarnish the board with fresh herbs for a visually appealing presentation.<\/p>\nEncourage guests to sample different cheese pairings and explore various flavour combinations.<\/p>\nChicken Satay Skewers<\/strong><\/p>\n<\/figure>\n<\/p>\nChicken Satay is a popular Indonesian and Southeast Asian dish with roots in the Java region. Over the centuries, it has become a beloved street food and appetiser choice worldwide.<\/p>\nRecipe<\/strong><\/p>\nIngredients:<\/p>\n450g chicken breast, cut into thin strips<\/p>\n240ml coconut milk<\/p>\n2 tablespoons soy sauce<\/p>\n1 tablespoon fish sauce<\/p>\n1 tablespoon lime juice<\/p>\n1 tablespoon brown sugar<\/p>\n2 cloves garlic, minced<\/p>\n1 teaspoon ground coriander<\/p>\n1 teaspoon ground cumin<\/p>\n1\/2 teaspoon turmeric<\/p>\nWooden skewers, soaked in water<\/p>\nInstructions:<\/p>\nIn a bowl, mix coconut milk, soy sauce, fish sauce, lime juice, brown sugar, minced garlic, ground coriander, ground cumin, and turmeric to create the marinade.<\/p>\nAdd the chicken strips to the marinade and let them marinate for at least 1 hour.<\/p>\nThread the marinated chicken strips onto the soaked wooden skewers.<\/p>\nGrill or broil the chicken satay skewers until cooked through and slightly charred.<\/p>\nServe with peanut sauce or a cucumber salad for a delightful flavour combination.<\/p>\n<\/figure>\n<\/p>\nThere is no such thing as dieting on a wedding day. Wedding celebrations allow you to indulge in delectable treats that leave lasting impressions on your guests. These ten hors d’oeuvres and appetisers not only bring forth a tantalising array of flavours but also carry histories that add an air of sophistication to your special day. From the classic prawn cocktail to trendy mini beef wellingtons and exotic sushi rolls, there’s something to cater to every palate. <\/p>\n<\/figure>\n<\/p>\nThis blog was brought to you by Rose Training AustraliaWritten by Nate Hamon<\/strong><\/p>\nNot a celebrant but are thinking of it as a great career or even side hustle option?<\/p>\nYou are a celebrant but would like some extra training?<\/p>\nCheck out your course options here: https:\/\/rosetraining.com.au\/about-us<\/p>\nAnd\/or contact our friendly team at Rose Training Australia now!<\/p>\nContact form: https:\/\/rosetraining.com.au\/contact-us<\/a><\/p>\nPhone Number: 07 3038 3048<\/p>\nEmail: info@rosetraining.com.au\u00a0<\/p>\n","protected":false},"excerpt":{"rendered":"10 TASTY WEDDING HORS D’OEUVRES AND APPETISERS: With Recipes! Yes! With recipes. I was hungry when I wrote this. A wedding celebration is a joyous occasion where two souls unite in love and commitment, and all that loving and committing can work up quite an appetite! Hors d’oeuvres and appetisers are an essential part of […]<\/p>\n","protected":false},"author":0,"featured_media":282754,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[33],"tags":[],"yoast_head":"\n10 Exquisite Wedding Hors D'oeuvres and Appetisers - Rose Training Australia<\/title>\n\n\n\n\n\n\n\n\n\n\n\n\n\t\n
Step back in time about 20 years and you would be hard pressed to find a sushi joint in a Western country but the fresh deliciousness of a good sushi roll couldn\u2019t be held back for long and now you\u2019ll find one, if not 2 or 3 sushi outlets in every mall. Sushi originated in Southeast Asia but evolved into the delicious Japanese delicacy we know today. Sushi rolls, also known as makizushi, are made by wrapping a variety of ingredients in nori (seaweed) and seasoned rice.<\/p>\n
Recipe<\/strong><\/p>\nIngredients:<\/p>\n240ml sushi rice, cooked and seasoned<\/p>\n4 sheets nori (seaweed)<\/p>\nAssorted fillings (e.g., cucumber, avocado, crab sticks, tuna, salmon)<\/p>\nSoy sauce, pickled ginger, and wasabi for serving<\/p>\nInstructions:<\/p>\nLay a bamboo sushi mat on a clean surface and place a sheet of plastic wrap over it.<\/p>\nPlace a sheet of nori, shiny side down, on the plastic wrap.<\/p>\nMoisten your hands with water to prevent sticking, then spread a thin layer of seasoned sushi rice over the nori, leaving a small border at the top.<\/p>\nArrange your chosen fillings horizontally across the rice.<\/p>\nCarefully roll the nori and rice using the bamboo mat, applying gentle pressure to form a tight cylinder.<\/p>\nSlice the sushi roll into bite-sized pieces and serve with soy sauce, pickled ginger, and wasabi.<\/p>\nSpanakopita Triangles<\/strong><\/p>\n<\/figure>\n<\/p>\nSpanakopita is a traditional Greek pastry filled with spinach, feta cheese, and herbs. Its origins trace back to the Byzantine period, making it a delightful appetiser choice for those seeking Mediterranean flavours.<\/p>\nRecipe<\/strong><\/p>\nIngredients:<\/p>\n1 package phyllo dough, thawed<\/p>\n450g fresh spinach, chopped<\/p>\n240ml feta cheese, crumbled<\/p>\n60ml fresh dill, chopped<\/p>\n60ml fresh parsley, chopped<\/p>\n2 cloves garlic, minced<\/p>\n60ml olive oil<\/p>\nSalt and pepper to taste<\/p>\nInstructions:<\/p>\nPreheat the oven to 190\u00b0C (375\u00b0F).<\/p>\nIn a skillet, heat olive oil and saut\u00e9 garlic until fragrant. Add chopped spinach and cook until wilted. Season with salt and pepper.<\/p>\nIn a bowl, mix saut\u00e9ed spinach, crumbled feta, chopped dill, and parsley.<\/p>\nLay one sheet of phyllo dough on a clean surface and brush with olive oil. Place another sheet on top and repeat the process until you have 4-5 layers.<\/p>\nCut the phyllo dough into strips. Place a spoonful of the spinach and feta mixture at the end of each strip.<\/p>\nFold the phyllo over the filling to form a triangle. Continue folding until you reach the end of the strip.<\/p>\nRepeat the process with the remaining phyllo and filling.<\/p>\nArrange the spanakopita triangles on a baking sheet and bake for 15-20 minutes or until golden brown and crispy.<\/p>\nServe warm and enjoy the taste of Greece.<\/p>\nGourmet Cheese Board<\/strong><\/p>\n<\/figure>\n<\/p>\nWhile not a single dish, a gourmet cheese board is a timeless and sophisticated addition to any wedding celebration. Cheese has been enjoyed for centuries, with evidence of cheese-making dating back to ancient civilisations.<\/p>\nSelection and Presentation:<\/p>\nAssorted cheeses (e.g., brie, camembert, aged cheddar, gouda, goat cheese)<\/p>\nCrackers and bread slices<\/p>\nFresh and dried fruits (e.g., grapes, figs, apricots)<\/p>\nNuts (e.g., walnuts, almonds)<\/p>\nHoney or fruit preserves<\/p>\nFresh herbs for garnish<\/p>\nInstructions:<\/p>\nArrange the various cheeses on a large platter or wooden board, leaving enough space for accompaniments.<\/p>\nAdd crackers and bread slices around the cheese.<\/p>\nScatter fresh and dried fruits, as well as nuts, to complement the cheese flavours.<\/p>\nDrizzle honey or add fruit preserves to enhance the taste of certain cheeses.<\/p>\nGarnish the board with fresh herbs for a visually appealing presentation.<\/p>\nEncourage guests to sample different cheese pairings and explore various flavour combinations.<\/p>\nChicken Satay Skewers<\/strong><\/p>\n<\/figure>\n<\/p>\nChicken Satay is a popular Indonesian and Southeast Asian dish with roots in the Java region. Over the centuries, it has become a beloved street food and appetiser choice worldwide.<\/p>\nRecipe<\/strong><\/p>\nIngredients:<\/p>\n450g chicken breast, cut into thin strips<\/p>\n240ml coconut milk<\/p>\n2 tablespoons soy sauce<\/p>\n1 tablespoon fish sauce<\/p>\n1 tablespoon lime juice<\/p>\n1 tablespoon brown sugar<\/p>\n2 cloves garlic, minced<\/p>\n1 teaspoon ground coriander<\/p>\n1 teaspoon ground cumin<\/p>\n1\/2 teaspoon turmeric<\/p>\nWooden skewers, soaked in water<\/p>\nInstructions:<\/p>\nIn a bowl, mix coconut milk, soy sauce, fish sauce, lime juice, brown sugar, minced garlic, ground coriander, ground cumin, and turmeric to create the marinade.<\/p>\nAdd the chicken strips to the marinade and let them marinate for at least 1 hour.<\/p>\nThread the marinated chicken strips onto the soaked wooden skewers.<\/p>\nGrill or broil the chicken satay skewers until cooked through and slightly charred.<\/p>\nServe with peanut sauce or a cucumber salad for a delightful flavour combination.<\/p>\n<\/figure>\n<\/p>\nThere is no such thing as dieting on a wedding day. Wedding celebrations allow you to indulge in delectable treats that leave lasting impressions on your guests. These ten hors d’oeuvres and appetisers not only bring forth a tantalising array of flavours but also carry histories that add an air of sophistication to your special day. From the classic prawn cocktail to trendy mini beef wellingtons and exotic sushi rolls, there’s something to cater to every palate. <\/p>\n<\/figure>\n<\/p>\nThis blog was brought to you by Rose Training AustraliaWritten by Nate Hamon<\/strong><\/p>\nNot a celebrant but are thinking of it as a great career or even side hustle option?<\/p>\nYou are a celebrant but would like some extra training?<\/p>\nCheck out your course options here: https:\/\/rosetraining.com.au\/about-us<\/p>\nAnd\/or contact our friendly team at Rose Training Australia now!<\/p>\nContact form: https:\/\/rosetraining.com.au\/contact-us<\/a><\/p>\nPhone Number: 07 3038 3048<\/p>\nEmail: info@rosetraining.com.au\u00a0<\/p>\n","protected":false},"excerpt":{"rendered":"10 TASTY WEDDING HORS D’OEUVRES AND APPETISERS: With Recipes! Yes! With recipes. I was hungry when I wrote this. A wedding celebration is a joyous occasion where two souls unite in love and commitment, and all that loving and committing can work up quite an appetite! Hors d’oeuvres and appetisers are an essential part of […]<\/p>\n","protected":false},"author":0,"featured_media":282754,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[33],"tags":[],"yoast_head":"\n10 Exquisite Wedding Hors D'oeuvres and Appetisers - Rose Training Australia<\/title>\n\n\n\n\n\n\n\n\n\n\n\n\n\t\n
240ml sushi rice, cooked and seasoned<\/p>\n
4 sheets nori (seaweed)<\/p>\n
Assorted fillings (e.g., cucumber, avocado, crab sticks, tuna, salmon)<\/p>\n
Soy sauce, pickled ginger, and wasabi for serving<\/p>\n
Lay a bamboo sushi mat on a clean surface and place a sheet of plastic wrap over it.<\/p>\n
Place a sheet of nori, shiny side down, on the plastic wrap.<\/p>\n
Moisten your hands with water to prevent sticking, then spread a thin layer of seasoned sushi rice over the nori, leaving a small border at the top.<\/p>\n
Arrange your chosen fillings horizontally across the rice.<\/p>\n
Carefully roll the nori and rice using the bamboo mat, applying gentle pressure to form a tight cylinder.<\/p>\n
Slice the sushi roll into bite-sized pieces and serve with soy sauce, pickled ginger, and wasabi.<\/p>\n
Spanakopita Triangles<\/strong><\/p>\n<\/figure>\n<\/p>\nSpanakopita is a traditional Greek pastry filled with spinach, feta cheese, and herbs. Its origins trace back to the Byzantine period, making it a delightful appetiser choice for those seeking Mediterranean flavours.<\/p>\nRecipe<\/strong><\/p>\nIngredients:<\/p>\n1 package phyllo dough, thawed<\/p>\n450g fresh spinach, chopped<\/p>\n240ml feta cheese, crumbled<\/p>\n60ml fresh dill, chopped<\/p>\n60ml fresh parsley, chopped<\/p>\n2 cloves garlic, minced<\/p>\n60ml olive oil<\/p>\nSalt and pepper to taste<\/p>\nInstructions:<\/p>\nPreheat the oven to 190\u00b0C (375\u00b0F).<\/p>\nIn a skillet, heat olive oil and saut\u00e9 garlic until fragrant. Add chopped spinach and cook until wilted. Season with salt and pepper.<\/p>\nIn a bowl, mix saut\u00e9ed spinach, crumbled feta, chopped dill, and parsley.<\/p>\nLay one sheet of phyllo dough on a clean surface and brush with olive oil. Place another sheet on top and repeat the process until you have 4-5 layers.<\/p>\nCut the phyllo dough into strips. Place a spoonful of the spinach and feta mixture at the end of each strip.<\/p>\nFold the phyllo over the filling to form a triangle. Continue folding until you reach the end of the strip.<\/p>\nRepeat the process with the remaining phyllo and filling.<\/p>\nArrange the spanakopita triangles on a baking sheet and bake for 15-20 minutes or until golden brown and crispy.<\/p>\nServe warm and enjoy the taste of Greece.<\/p>\nGourmet Cheese Board<\/strong><\/p>\n<\/figure>\n<\/p>\nWhile not a single dish, a gourmet cheese board is a timeless and sophisticated addition to any wedding celebration. Cheese has been enjoyed for centuries, with evidence of cheese-making dating back to ancient civilisations.<\/p>\nSelection and Presentation:<\/p>\nAssorted cheeses (e.g., brie, camembert, aged cheddar, gouda, goat cheese)<\/p>\nCrackers and bread slices<\/p>\nFresh and dried fruits (e.g., grapes, figs, apricots)<\/p>\nNuts (e.g., walnuts, almonds)<\/p>\nHoney or fruit preserves<\/p>\nFresh herbs for garnish<\/p>\nInstructions:<\/p>\nArrange the various cheeses on a large platter or wooden board, leaving enough space for accompaniments.<\/p>\nAdd crackers and bread slices around the cheese.<\/p>\nScatter fresh and dried fruits, as well as nuts, to complement the cheese flavours.<\/p>\nDrizzle honey or add fruit preserves to enhance the taste of certain cheeses.<\/p>\nGarnish the board with fresh herbs for a visually appealing presentation.<\/p>\nEncourage guests to sample different cheese pairings and explore various flavour combinations.<\/p>\nChicken Satay Skewers<\/strong><\/p>\n<\/figure>\n<\/p>\nChicken Satay is a popular Indonesian and Southeast Asian dish with roots in the Java region. Over the centuries, it has become a beloved street food and appetiser choice worldwide.<\/p>\nRecipe<\/strong><\/p>\nIngredients:<\/p>\n450g chicken breast, cut into thin strips<\/p>\n240ml coconut milk<\/p>\n2 tablespoons soy sauce<\/p>\n1 tablespoon fish sauce<\/p>\n1 tablespoon lime juice<\/p>\n1 tablespoon brown sugar<\/p>\n2 cloves garlic, minced<\/p>\n1 teaspoon ground coriander<\/p>\n1 teaspoon ground cumin<\/p>\n1\/2 teaspoon turmeric<\/p>\nWooden skewers, soaked in water<\/p>\nInstructions:<\/p>\nIn a bowl, mix coconut milk, soy sauce, fish sauce, lime juice, brown sugar, minced garlic, ground coriander, ground cumin, and turmeric to create the marinade.<\/p>\nAdd the chicken strips to the marinade and let them marinate for at least 1 hour.<\/p>\nThread the marinated chicken strips onto the soaked wooden skewers.<\/p>\nGrill or broil the chicken satay skewers until cooked through and slightly charred.<\/p>\nServe with peanut sauce or a cucumber salad for a delightful flavour combination.<\/p>\n<\/figure>\n<\/p>\nThere is no such thing as dieting on a wedding day. Wedding celebrations allow you to indulge in delectable treats that leave lasting impressions on your guests. These ten hors d’oeuvres and appetisers not only bring forth a tantalising array of flavours but also carry histories that add an air of sophistication to your special day. From the classic prawn cocktail to trendy mini beef wellingtons and exotic sushi rolls, there’s something to cater to every palate. <\/p>\n<\/figure>\n<\/p>\nThis blog was brought to you by Rose Training AustraliaWritten by Nate Hamon<\/strong><\/p>\nNot a celebrant but are thinking of it as a great career or even side hustle option?<\/p>\nYou are a celebrant but would like some extra training?<\/p>\nCheck out your course options here: https:\/\/rosetraining.com.au\/about-us<\/p>\nAnd\/or contact our friendly team at Rose Training Australia now!<\/p>\nContact form: https:\/\/rosetraining.com.au\/contact-us<\/a><\/p>\nPhone Number: 07 3038 3048<\/p>\nEmail: info@rosetraining.com.au\u00a0<\/p>\n","protected":false},"excerpt":{"rendered":"10 TASTY WEDDING HORS D’OEUVRES AND APPETISERS: With Recipes! Yes! With recipes. I was hungry when I wrote this. A wedding celebration is a joyous occasion where two souls unite in love and commitment, and all that loving and committing can work up quite an appetite! Hors d’oeuvres and appetisers are an essential part of […]<\/p>\n","protected":false},"author":0,"featured_media":282754,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[33],"tags":[],"yoast_head":"\n10 Exquisite Wedding Hors D'oeuvres and Appetisers - Rose Training Australia<\/title>\n\n\n\n\n\n\n\n\n\n\n\n\n\t\n
<\/figure>\n<\/p>\nSpanakopita is a traditional Greek pastry filled with spinach, feta cheese, and herbs. Its origins trace back to the Byzantine period, making it a delightful appetiser choice for those seeking Mediterranean flavours.<\/p>\nRecipe<\/strong><\/p>\nIngredients:<\/p>\n1 package phyllo dough, thawed<\/p>\n450g fresh spinach, chopped<\/p>\n240ml feta cheese, crumbled<\/p>\n60ml fresh dill, chopped<\/p>\n60ml fresh parsley, chopped<\/p>\n2 cloves garlic, minced<\/p>\n60ml olive oil<\/p>\nSalt and pepper to taste<\/p>\nInstructions:<\/p>\nPreheat the oven to 190\u00b0C (375\u00b0F).<\/p>\nIn a skillet, heat olive oil and saut\u00e9 garlic until fragrant. Add chopped spinach and cook until wilted. Season with salt and pepper.<\/p>\nIn a bowl, mix saut\u00e9ed spinach, crumbled feta, chopped dill, and parsley.<\/p>\nLay one sheet of phyllo dough on a clean surface and brush with olive oil. Place another sheet on top and repeat the process until you have 4-5 layers.<\/p>\nCut the phyllo dough into strips. Place a spoonful of the spinach and feta mixture at the end of each strip.<\/p>\nFold the phyllo over the filling to form a triangle. Continue folding until you reach the end of the strip.<\/p>\nRepeat the process with the remaining phyllo and filling.<\/p>\nArrange the spanakopita triangles on a baking sheet and bake for 15-20 minutes or until golden brown and crispy.<\/p>\nServe warm and enjoy the taste of Greece.<\/p>\nGourmet Cheese Board<\/strong><\/p>\n<\/figure>\n<\/p>\nWhile not a single dish, a gourmet cheese board is a timeless and sophisticated addition to any wedding celebration. Cheese has been enjoyed for centuries, with evidence of cheese-making dating back to ancient civilisations.<\/p>\nSelection and Presentation:<\/p>\nAssorted cheeses (e.g., brie, camembert, aged cheddar, gouda, goat cheese)<\/p>\nCrackers and bread slices<\/p>\nFresh and dried fruits (e.g., grapes, figs, apricots)<\/p>\nNuts (e.g., walnuts, almonds)<\/p>\nHoney or fruit preserves<\/p>\nFresh herbs for garnish<\/p>\nInstructions:<\/p>\nArrange the various cheeses on a large platter or wooden board, leaving enough space for accompaniments.<\/p>\nAdd crackers and bread slices around the cheese.<\/p>\nScatter fresh and dried fruits, as well as nuts, to complement the cheese flavours.<\/p>\nDrizzle honey or add fruit preserves to enhance the taste of certain cheeses.<\/p>\nGarnish the board with fresh herbs for a visually appealing presentation.<\/p>\nEncourage guests to sample different cheese pairings and explore various flavour combinations.<\/p>\nChicken Satay Skewers<\/strong><\/p>\n<\/figure>\n<\/p>\nChicken Satay is a popular Indonesian and Southeast Asian dish with roots in the Java region. Over the centuries, it has become a beloved street food and appetiser choice worldwide.<\/p>\nRecipe<\/strong><\/p>\nIngredients:<\/p>\n450g chicken breast, cut into thin strips<\/p>\n240ml coconut milk<\/p>\n2 tablespoons soy sauce<\/p>\n1 tablespoon fish sauce<\/p>\n1 tablespoon lime juice<\/p>\n1 tablespoon brown sugar<\/p>\n2 cloves garlic, minced<\/p>\n1 teaspoon ground coriander<\/p>\n1 teaspoon ground cumin<\/p>\n1\/2 teaspoon turmeric<\/p>\nWooden skewers, soaked in water<\/p>\nInstructions:<\/p>\nIn a bowl, mix coconut milk, soy sauce, fish sauce, lime juice, brown sugar, minced garlic, ground coriander, ground cumin, and turmeric to create the marinade.<\/p>\nAdd the chicken strips to the marinade and let them marinate for at least 1 hour.<\/p>\nThread the marinated chicken strips onto the soaked wooden skewers.<\/p>\nGrill or broil the chicken satay skewers until cooked through and slightly charred.<\/p>\nServe with peanut sauce or a cucumber salad for a delightful flavour combination.<\/p>\n<\/figure>\n<\/p>\nThere is no such thing as dieting on a wedding day. Wedding celebrations allow you to indulge in delectable treats that leave lasting impressions on your guests. These ten hors d’oeuvres and appetisers not only bring forth a tantalising array of flavours but also carry histories that add an air of sophistication to your special day. From the classic prawn cocktail to trendy mini beef wellingtons and exotic sushi rolls, there’s something to cater to every palate. <\/p>\n<\/figure>\n<\/p>\nThis blog was brought to you by Rose Training AustraliaWritten by Nate Hamon<\/strong><\/p>\nNot a celebrant but are thinking of it as a great career or even side hustle option?<\/p>\nYou are a celebrant but would like some extra training?<\/p>\nCheck out your course options here: https:\/\/rosetraining.com.au\/about-us<\/p>\nAnd\/or contact our friendly team at Rose Training Australia now!<\/p>\nContact form: https:\/\/rosetraining.com.au\/contact-us<\/a><\/p>\nPhone Number: 07 3038 3048<\/p>\nEmail: info@rosetraining.com.au\u00a0<\/p>\n","protected":false},"excerpt":{"rendered":"10 TASTY WEDDING HORS D’OEUVRES AND APPETISERS: With Recipes! Yes! With recipes. I was hungry when I wrote this. A wedding celebration is a joyous occasion where two souls unite in love and commitment, and all that loving and committing can work up quite an appetite! Hors d’oeuvres and appetisers are an essential part of […]<\/p>\n","protected":false},"author":0,"featured_media":282754,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[33],"tags":[],"yoast_head":"\n10 Exquisite Wedding Hors D'oeuvres and Appetisers - Rose Training Australia<\/title>\n\n\n\n\n\n\n\n\n\n\n\n\n\t\n
Spanakopita is a traditional Greek pastry filled with spinach, feta cheese, and herbs. Its origins trace back to the Byzantine period, making it a delightful appetiser choice for those seeking Mediterranean flavours.<\/p>\n
Recipe<\/strong><\/p>\nIngredients:<\/p>\n1 package phyllo dough, thawed<\/p>\n450g fresh spinach, chopped<\/p>\n240ml feta cheese, crumbled<\/p>\n60ml fresh dill, chopped<\/p>\n60ml fresh parsley, chopped<\/p>\n2 cloves garlic, minced<\/p>\n60ml olive oil<\/p>\nSalt and pepper to taste<\/p>\nInstructions:<\/p>\nPreheat the oven to 190\u00b0C (375\u00b0F).<\/p>\nIn a skillet, heat olive oil and saut\u00e9 garlic until fragrant. Add chopped spinach and cook until wilted. Season with salt and pepper.<\/p>\nIn a bowl, mix saut\u00e9ed spinach, crumbled feta, chopped dill, and parsley.<\/p>\nLay one sheet of phyllo dough on a clean surface and brush with olive oil. Place another sheet on top and repeat the process until you have 4-5 layers.<\/p>\nCut the phyllo dough into strips. Place a spoonful of the spinach and feta mixture at the end of each strip.<\/p>\nFold the phyllo over the filling to form a triangle. Continue folding until you reach the end of the strip.<\/p>\nRepeat the process with the remaining phyllo and filling.<\/p>\nArrange the spanakopita triangles on a baking sheet and bake for 15-20 minutes or until golden brown and crispy.<\/p>\nServe warm and enjoy the taste of Greece.<\/p>\nGourmet Cheese Board<\/strong><\/p>\n<\/figure>\n<\/p>\nWhile not a single dish, a gourmet cheese board is a timeless and sophisticated addition to any wedding celebration. Cheese has been enjoyed for centuries, with evidence of cheese-making dating back to ancient civilisations.<\/p>\nSelection and Presentation:<\/p>\nAssorted cheeses (e.g., brie, camembert, aged cheddar, gouda, goat cheese)<\/p>\nCrackers and bread slices<\/p>\nFresh and dried fruits (e.g., grapes, figs, apricots)<\/p>\nNuts (e.g., walnuts, almonds)<\/p>\nHoney or fruit preserves<\/p>\nFresh herbs for garnish<\/p>\nInstructions:<\/p>\nArrange the various cheeses on a large platter or wooden board, leaving enough space for accompaniments.<\/p>\nAdd crackers and bread slices around the cheese.<\/p>\nScatter fresh and dried fruits, as well as nuts, to complement the cheese flavours.<\/p>\nDrizzle honey or add fruit preserves to enhance the taste of certain cheeses.<\/p>\nGarnish the board with fresh herbs for a visually appealing presentation.<\/p>\nEncourage guests to sample different cheese pairings and explore various flavour combinations.<\/p>\nChicken Satay Skewers<\/strong><\/p>\n<\/figure>\n<\/p>\nChicken Satay is a popular Indonesian and Southeast Asian dish with roots in the Java region. Over the centuries, it has become a beloved street food and appetiser choice worldwide.<\/p>\nRecipe<\/strong><\/p>\nIngredients:<\/p>\n450g chicken breast, cut into thin strips<\/p>\n240ml coconut milk<\/p>\n2 tablespoons soy sauce<\/p>\n1 tablespoon fish sauce<\/p>\n1 tablespoon lime juice<\/p>\n1 tablespoon brown sugar<\/p>\n2 cloves garlic, minced<\/p>\n1 teaspoon ground coriander<\/p>\n1 teaspoon ground cumin<\/p>\n1\/2 teaspoon turmeric<\/p>\nWooden skewers, soaked in water<\/p>\nInstructions:<\/p>\nIn a bowl, mix coconut milk, soy sauce, fish sauce, lime juice, brown sugar, minced garlic, ground coriander, ground cumin, and turmeric to create the marinade.<\/p>\nAdd the chicken strips to the marinade and let them marinate for at least 1 hour.<\/p>\nThread the marinated chicken strips onto the soaked wooden skewers.<\/p>\nGrill or broil the chicken satay skewers until cooked through and slightly charred.<\/p>\nServe with peanut sauce or a cucumber salad for a delightful flavour combination.<\/p>\n<\/figure>\n<\/p>\nThere is no such thing as dieting on a wedding day. Wedding celebrations allow you to indulge in delectable treats that leave lasting impressions on your guests. These ten hors d’oeuvres and appetisers not only bring forth a tantalising array of flavours but also carry histories that add an air of sophistication to your special day. From the classic prawn cocktail to trendy mini beef wellingtons and exotic sushi rolls, there’s something to cater to every palate. <\/p>\n<\/figure>\n<\/p>\nThis blog was brought to you by Rose Training AustraliaWritten by Nate Hamon<\/strong><\/p>\nNot a celebrant but are thinking of it as a great career or even side hustle option?<\/p>\nYou are a celebrant but would like some extra training?<\/p>\nCheck out your course options here: https:\/\/rosetraining.com.au\/about-us<\/p>\nAnd\/or contact our friendly team at Rose Training Australia now!<\/p>\nContact form: https:\/\/rosetraining.com.au\/contact-us<\/a><\/p>\nPhone Number: 07 3038 3048<\/p>\nEmail: info@rosetraining.com.au\u00a0<\/p>\n","protected":false},"excerpt":{"rendered":"10 TASTY WEDDING HORS D’OEUVRES AND APPETISERS: With Recipes! Yes! With recipes. I was hungry when I wrote this. A wedding celebration is a joyous occasion where two souls unite in love and commitment, and all that loving and committing can work up quite an appetite! Hors d’oeuvres and appetisers are an essential part of […]<\/p>\n","protected":false},"author":0,"featured_media":282754,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[33],"tags":[],"yoast_head":"\n10 Exquisite Wedding Hors D'oeuvres and Appetisers - Rose Training Australia<\/title>\n\n\n\n\n\n\n\n\n\n\n\n\n\t\n
1 package phyllo dough, thawed<\/p>\n
450g fresh spinach, chopped<\/p>\n
240ml feta cheese, crumbled<\/p>\n
60ml fresh dill, chopped<\/p>\n
60ml fresh parsley, chopped<\/p>\n
60ml olive oil<\/p>\n
In a skillet, heat olive oil and saut\u00e9 garlic until fragrant. Add chopped spinach and cook until wilted. Season with salt and pepper.<\/p>\n
In a bowl, mix saut\u00e9ed spinach, crumbled feta, chopped dill, and parsley.<\/p>\n
Lay one sheet of phyllo dough on a clean surface and brush with olive oil. Place another sheet on top and repeat the process until you have 4-5 layers.<\/p>\n
Cut the phyllo dough into strips. Place a spoonful of the spinach and feta mixture at the end of each strip.<\/p>\n
Fold the phyllo over the filling to form a triangle. Continue folding until you reach the end of the strip.<\/p>\n
Repeat the process with the remaining phyllo and filling.<\/p>\n
Arrange the spanakopita triangles on a baking sheet and bake for 15-20 minutes or until golden brown and crispy.<\/p>\n
Serve warm and enjoy the taste of Greece.<\/p>\n
Gourmet Cheese Board<\/strong><\/p>\n<\/figure>\n<\/p>\nWhile not a single dish, a gourmet cheese board is a timeless and sophisticated addition to any wedding celebration. Cheese has been enjoyed for centuries, with evidence of cheese-making dating back to ancient civilisations.<\/p>\nSelection and Presentation:<\/p>\nAssorted cheeses (e.g., brie, camembert, aged cheddar, gouda, goat cheese)<\/p>\nCrackers and bread slices<\/p>\nFresh and dried fruits (e.g., grapes, figs, apricots)<\/p>\nNuts (e.g., walnuts, almonds)<\/p>\nHoney or fruit preserves<\/p>\nFresh herbs for garnish<\/p>\nInstructions:<\/p>\nArrange the various cheeses on a large platter or wooden board, leaving enough space for accompaniments.<\/p>\nAdd crackers and bread slices around the cheese.<\/p>\nScatter fresh and dried fruits, as well as nuts, to complement the cheese flavours.<\/p>\nDrizzle honey or add fruit preserves to enhance the taste of certain cheeses.<\/p>\nGarnish the board with fresh herbs for a visually appealing presentation.<\/p>\nEncourage guests to sample different cheese pairings and explore various flavour combinations.<\/p>\nChicken Satay Skewers<\/strong><\/p>\n<\/figure>\n<\/p>\nChicken Satay is a popular Indonesian and Southeast Asian dish with roots in the Java region. Over the centuries, it has become a beloved street food and appetiser choice worldwide.<\/p>\nRecipe<\/strong><\/p>\nIngredients:<\/p>\n450g chicken breast, cut into thin strips<\/p>\n240ml coconut milk<\/p>\n2 tablespoons soy sauce<\/p>\n1 tablespoon fish sauce<\/p>\n1 tablespoon lime juice<\/p>\n1 tablespoon brown sugar<\/p>\n2 cloves garlic, minced<\/p>\n1 teaspoon ground coriander<\/p>\n1 teaspoon ground cumin<\/p>\n1\/2 teaspoon turmeric<\/p>\nWooden skewers, soaked in water<\/p>\nInstructions:<\/p>\nIn a bowl, mix coconut milk, soy sauce, fish sauce, lime juice, brown sugar, minced garlic, ground coriander, ground cumin, and turmeric to create the marinade.<\/p>\nAdd the chicken strips to the marinade and let them marinate for at least 1 hour.<\/p>\nThread the marinated chicken strips onto the soaked wooden skewers.<\/p>\nGrill or broil the chicken satay skewers until cooked through and slightly charred.<\/p>\nServe with peanut sauce or a cucumber salad for a delightful flavour combination.<\/p>\n<\/figure>\n<\/p>\nThere is no such thing as dieting on a wedding day. Wedding celebrations allow you to indulge in delectable treats that leave lasting impressions on your guests. These ten hors d’oeuvres and appetisers not only bring forth a tantalising array of flavours but also carry histories that add an air of sophistication to your special day. From the classic prawn cocktail to trendy mini beef wellingtons and exotic sushi rolls, there’s something to cater to every palate. <\/p>\n<\/figure>\n<\/p>\nThis blog was brought to you by Rose Training AustraliaWritten by Nate Hamon<\/strong><\/p>\nNot a celebrant but are thinking of it as a great career or even side hustle option?<\/p>\nYou are a celebrant but would like some extra training?<\/p>\nCheck out your course options here: https:\/\/rosetraining.com.au\/about-us<\/p>\nAnd\/or contact our friendly team at Rose Training Australia now!<\/p>\nContact form: https:\/\/rosetraining.com.au\/contact-us<\/a><\/p>\nPhone Number: 07 3038 3048<\/p>\nEmail: info@rosetraining.com.au\u00a0<\/p>\n","protected":false},"excerpt":{"rendered":"10 TASTY WEDDING HORS D’OEUVRES AND APPETISERS: With Recipes! Yes! With recipes. I was hungry when I wrote this. A wedding celebration is a joyous occasion where two souls unite in love and commitment, and all that loving and committing can work up quite an appetite! Hors d’oeuvres and appetisers are an essential part of […]<\/p>\n","protected":false},"author":0,"featured_media":282754,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[33],"tags":[],"yoast_head":"\n10 Exquisite Wedding Hors D'oeuvres and Appetisers - Rose Training Australia<\/title>\n\n\n\n\n\n\n\n\n\n\n\n\n\t\n
<\/figure>\n<\/p>\nWhile not a single dish, a gourmet cheese board is a timeless and sophisticated addition to any wedding celebration. Cheese has been enjoyed for centuries, with evidence of cheese-making dating back to ancient civilisations.<\/p>\nSelection and Presentation:<\/p>\nAssorted cheeses (e.g., brie, camembert, aged cheddar, gouda, goat cheese)<\/p>\nCrackers and bread slices<\/p>\nFresh and dried fruits (e.g., grapes, figs, apricots)<\/p>\nNuts (e.g., walnuts, almonds)<\/p>\nHoney or fruit preserves<\/p>\nFresh herbs for garnish<\/p>\nInstructions:<\/p>\nArrange the various cheeses on a large platter or wooden board, leaving enough space for accompaniments.<\/p>\nAdd crackers and bread slices around the cheese.<\/p>\nScatter fresh and dried fruits, as well as nuts, to complement the cheese flavours.<\/p>\nDrizzle honey or add fruit preserves to enhance the taste of certain cheeses.<\/p>\nGarnish the board with fresh herbs for a visually appealing presentation.<\/p>\nEncourage guests to sample different cheese pairings and explore various flavour combinations.<\/p>\nChicken Satay Skewers<\/strong><\/p>\n<\/figure>\n<\/p>\nChicken Satay is a popular Indonesian and Southeast Asian dish with roots in the Java region. Over the centuries, it has become a beloved street food and appetiser choice worldwide.<\/p>\nRecipe<\/strong><\/p>\nIngredients:<\/p>\n450g chicken breast, cut into thin strips<\/p>\n240ml coconut milk<\/p>\n2 tablespoons soy sauce<\/p>\n1 tablespoon fish sauce<\/p>\n1 tablespoon lime juice<\/p>\n1 tablespoon brown sugar<\/p>\n2 cloves garlic, minced<\/p>\n1 teaspoon ground coriander<\/p>\n1 teaspoon ground cumin<\/p>\n1\/2 teaspoon turmeric<\/p>\nWooden skewers, soaked in water<\/p>\nInstructions:<\/p>\nIn a bowl, mix coconut milk, soy sauce, fish sauce, lime juice, brown sugar, minced garlic, ground coriander, ground cumin, and turmeric to create the marinade.<\/p>\nAdd the chicken strips to the marinade and let them marinate for at least 1 hour.<\/p>\nThread the marinated chicken strips onto the soaked wooden skewers.<\/p>\nGrill or broil the chicken satay skewers until cooked through and slightly charred.<\/p>\nServe with peanut sauce or a cucumber salad for a delightful flavour combination.<\/p>\n<\/figure>\n<\/p>\nThere is no such thing as dieting on a wedding day. Wedding celebrations allow you to indulge in delectable treats that leave lasting impressions on your guests. These ten hors d’oeuvres and appetisers not only bring forth a tantalising array of flavours but also carry histories that add an air of sophistication to your special day. From the classic prawn cocktail to trendy mini beef wellingtons and exotic sushi rolls, there’s something to cater to every palate. <\/p>\n<\/figure>\n<\/p>\nThis blog was brought to you by Rose Training AustraliaWritten by Nate Hamon<\/strong><\/p>\nNot a celebrant but are thinking of it as a great career or even side hustle option?<\/p>\nYou are a celebrant but would like some extra training?<\/p>\nCheck out your course options here: https:\/\/rosetraining.com.au\/about-us<\/p>\nAnd\/or contact our friendly team at Rose Training Australia now!<\/p>\nContact form: https:\/\/rosetraining.com.au\/contact-us<\/a><\/p>\nPhone Number: 07 3038 3048<\/p>\nEmail: info@rosetraining.com.au\u00a0<\/p>\n","protected":false},"excerpt":{"rendered":"10 TASTY WEDDING HORS D’OEUVRES AND APPETISERS: With Recipes! Yes! With recipes. I was hungry when I wrote this. A wedding celebration is a joyous occasion where two souls unite in love and commitment, and all that loving and committing can work up quite an appetite! Hors d’oeuvres and appetisers are an essential part of […]<\/p>\n","protected":false},"author":0,"featured_media":282754,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[33],"tags":[],"yoast_head":"\n10 Exquisite Wedding Hors D'oeuvres and Appetisers - Rose Training Australia<\/title>\n\n\n\n\n\n\n\n\n\n\n\n\n\t\n
While not a single dish, a gourmet cheese board is a timeless and sophisticated addition to any wedding celebration. Cheese has been enjoyed for centuries, with evidence of cheese-making dating back to ancient civilisations.<\/p>\n
Selection and Presentation:<\/p>\n
Assorted cheeses (e.g., brie, camembert, aged cheddar, gouda, goat cheese)<\/p>\n
Crackers and bread slices<\/p>\n
Fresh and dried fruits (e.g., grapes, figs, apricots)<\/p>\n
Nuts (e.g., walnuts, almonds)<\/p>\n
Honey or fruit preserves<\/p>\n
Fresh herbs for garnish<\/p>\n
Arrange the various cheeses on a large platter or wooden board, leaving enough space for accompaniments.<\/p>\n
Add crackers and bread slices around the cheese.<\/p>\n
Scatter fresh and dried fruits, as well as nuts, to complement the cheese flavours.<\/p>\n
Drizzle honey or add fruit preserves to enhance the taste of certain cheeses.<\/p>\n
Garnish the board with fresh herbs for a visually appealing presentation.<\/p>\n
Encourage guests to sample different cheese pairings and explore various flavour combinations.<\/p>\n
Chicken Satay Skewers<\/strong><\/p>\n<\/figure>\n<\/p>\nChicken Satay is a popular Indonesian and Southeast Asian dish with roots in the Java region. Over the centuries, it has become a beloved street food and appetiser choice worldwide.<\/p>\nRecipe<\/strong><\/p>\nIngredients:<\/p>\n450g chicken breast, cut into thin strips<\/p>\n240ml coconut milk<\/p>\n2 tablespoons soy sauce<\/p>\n1 tablespoon fish sauce<\/p>\n1 tablespoon lime juice<\/p>\n1 tablespoon brown sugar<\/p>\n2 cloves garlic, minced<\/p>\n1 teaspoon ground coriander<\/p>\n1 teaspoon ground cumin<\/p>\n1\/2 teaspoon turmeric<\/p>\nWooden skewers, soaked in water<\/p>\nInstructions:<\/p>\nIn a bowl, mix coconut milk, soy sauce, fish sauce, lime juice, brown sugar, minced garlic, ground coriander, ground cumin, and turmeric to create the marinade.<\/p>\nAdd the chicken strips to the marinade and let them marinate for at least 1 hour.<\/p>\nThread the marinated chicken strips onto the soaked wooden skewers.<\/p>\nGrill or broil the chicken satay skewers until cooked through and slightly charred.<\/p>\nServe with peanut sauce or a cucumber salad for a delightful flavour combination.<\/p>\n<\/figure>\n<\/p>\nThere is no such thing as dieting on a wedding day. Wedding celebrations allow you to indulge in delectable treats that leave lasting impressions on your guests. These ten hors d’oeuvres and appetisers not only bring forth a tantalising array of flavours but also carry histories that add an air of sophistication to your special day. From the classic prawn cocktail to trendy mini beef wellingtons and exotic sushi rolls, there’s something to cater to every palate. <\/p>\n<\/figure>\n<\/p>\nThis blog was brought to you by Rose Training AustraliaWritten by Nate Hamon<\/strong><\/p>\nNot a celebrant but are thinking of it as a great career or even side hustle option?<\/p>\nYou are a celebrant but would like some extra training?<\/p>\nCheck out your course options here: https:\/\/rosetraining.com.au\/about-us<\/p>\nAnd\/or contact our friendly team at Rose Training Australia now!<\/p>\nContact form: https:\/\/rosetraining.com.au\/contact-us<\/a><\/p>\nPhone Number: 07 3038 3048<\/p>\nEmail: info@rosetraining.com.au\u00a0<\/p>\n","protected":false},"excerpt":{"rendered":"10 TASTY WEDDING HORS D’OEUVRES AND APPETISERS: With Recipes! Yes! With recipes. I was hungry when I wrote this. A wedding celebration is a joyous occasion where two souls unite in love and commitment, and all that loving and committing can work up quite an appetite! Hors d’oeuvres and appetisers are an essential part of […]<\/p>\n","protected":false},"author":0,"featured_media":282754,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[33],"tags":[],"yoast_head":"\n10 Exquisite Wedding Hors D'oeuvres and Appetisers - Rose Training Australia<\/title>\n\n\n\n\n\n\n\n\n\n\n\n\n\t\n
<\/figure>\n<\/p>\nChicken Satay is a popular Indonesian and Southeast Asian dish with roots in the Java region. Over the centuries, it has become a beloved street food and appetiser choice worldwide.<\/p>\nRecipe<\/strong><\/p>\nIngredients:<\/p>\n450g chicken breast, cut into thin strips<\/p>\n240ml coconut milk<\/p>\n2 tablespoons soy sauce<\/p>\n1 tablespoon fish sauce<\/p>\n1 tablespoon lime juice<\/p>\n1 tablespoon brown sugar<\/p>\n2 cloves garlic, minced<\/p>\n1 teaspoon ground coriander<\/p>\n1 teaspoon ground cumin<\/p>\n1\/2 teaspoon turmeric<\/p>\nWooden skewers, soaked in water<\/p>\nInstructions:<\/p>\nIn a bowl, mix coconut milk, soy sauce, fish sauce, lime juice, brown sugar, minced garlic, ground coriander, ground cumin, and turmeric to create the marinade.<\/p>\nAdd the chicken strips to the marinade and let them marinate for at least 1 hour.<\/p>\nThread the marinated chicken strips onto the soaked wooden skewers.<\/p>\nGrill or broil the chicken satay skewers until cooked through and slightly charred.<\/p>\nServe with peanut sauce or a cucumber salad for a delightful flavour combination.<\/p>\n<\/figure>\n<\/p>\nThere is no such thing as dieting on a wedding day. Wedding celebrations allow you to indulge in delectable treats that leave lasting impressions on your guests. These ten hors d’oeuvres and appetisers not only bring forth a tantalising array of flavours but also carry histories that add an air of sophistication to your special day. From the classic prawn cocktail to trendy mini beef wellingtons and exotic sushi rolls, there’s something to cater to every palate. <\/p>\n<\/figure>\n<\/p>\nThis blog was brought to you by Rose Training AustraliaWritten by Nate Hamon<\/strong><\/p>\nNot a celebrant but are thinking of it as a great career or even side hustle option?<\/p>\nYou are a celebrant but would like some extra training?<\/p>\nCheck out your course options here: https:\/\/rosetraining.com.au\/about-us<\/p>\nAnd\/or contact our friendly team at Rose Training Australia now!<\/p>\nContact form: https:\/\/rosetraining.com.au\/contact-us<\/a><\/p>\nPhone Number: 07 3038 3048<\/p>\nEmail: info@rosetraining.com.au\u00a0<\/p>\n","protected":false},"excerpt":{"rendered":"10 TASTY WEDDING HORS D’OEUVRES AND APPETISERS: With Recipes! Yes! With recipes. I was hungry when I wrote this. A wedding celebration is a joyous occasion where two souls unite in love and commitment, and all that loving and committing can work up quite an appetite! Hors d’oeuvres and appetisers are an essential part of […]<\/p>\n","protected":false},"author":0,"featured_media":282754,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[33],"tags":[],"yoast_head":"\n10 Exquisite Wedding Hors D'oeuvres and Appetisers - Rose Training Australia<\/title>\n\n\n\n\n\n\n\n\n\n\n\n\n\t\n
Chicken Satay is a popular Indonesian and Southeast Asian dish with roots in the Java region. Over the centuries, it has become a beloved street food and appetiser choice worldwide.<\/p>\n
Recipe<\/strong><\/p>\nIngredients:<\/p>\n450g chicken breast, cut into thin strips<\/p>\n240ml coconut milk<\/p>\n2 tablespoons soy sauce<\/p>\n1 tablespoon fish sauce<\/p>\n1 tablespoon lime juice<\/p>\n1 tablespoon brown sugar<\/p>\n2 cloves garlic, minced<\/p>\n1 teaspoon ground coriander<\/p>\n1 teaspoon ground cumin<\/p>\n1\/2 teaspoon turmeric<\/p>\nWooden skewers, soaked in water<\/p>\nInstructions:<\/p>\nIn a bowl, mix coconut milk, soy sauce, fish sauce, lime juice, brown sugar, minced garlic, ground coriander, ground cumin, and turmeric to create the marinade.<\/p>\nAdd the chicken strips to the marinade and let them marinate for at least 1 hour.<\/p>\nThread the marinated chicken strips onto the soaked wooden skewers.<\/p>\nGrill or broil the chicken satay skewers until cooked through and slightly charred.<\/p>\nServe with peanut sauce or a cucumber salad for a delightful flavour combination.<\/p>\n<\/figure>\n<\/p>\nThere is no such thing as dieting on a wedding day. Wedding celebrations allow you to indulge in delectable treats that leave lasting impressions on your guests. These ten hors d’oeuvres and appetisers not only bring forth a tantalising array of flavours but also carry histories that add an air of sophistication to your special day. From the classic prawn cocktail to trendy mini beef wellingtons and exotic sushi rolls, there’s something to cater to every palate. <\/p>\n<\/figure>\n<\/p>\nThis blog was brought to you by Rose Training AustraliaWritten by Nate Hamon<\/strong><\/p>\nNot a celebrant but are thinking of it as a great career or even side hustle option?<\/p>\nYou are a celebrant but would like some extra training?<\/p>\nCheck out your course options here: https:\/\/rosetraining.com.au\/about-us<\/p>\nAnd\/or contact our friendly team at Rose Training Australia now!<\/p>\nContact form: https:\/\/rosetraining.com.au\/contact-us<\/a><\/p>\nPhone Number: 07 3038 3048<\/p>\nEmail: info@rosetraining.com.au\u00a0<\/p>\n","protected":false},"excerpt":{"rendered":"10 TASTY WEDDING HORS D’OEUVRES AND APPETISERS: With Recipes! Yes! With recipes. I was hungry when I wrote this. A wedding celebration is a joyous occasion where two souls unite in love and commitment, and all that loving and committing can work up quite an appetite! Hors d’oeuvres and appetisers are an essential part of […]<\/p>\n","protected":false},"author":0,"featured_media":282754,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[33],"tags":[],"yoast_head":"\n10 Exquisite Wedding Hors D'oeuvres and Appetisers - Rose Training Australia<\/title>\n\n\n\n\n\n\n\n\n\n\n\n\n\t\n
450g chicken breast, cut into thin strips<\/p>\n
240ml coconut milk<\/p>\n
1 tablespoon fish sauce<\/p>\n
1 tablespoon lime juice<\/p>\n
1 tablespoon brown sugar<\/p>\n
1 teaspoon ground coriander<\/p>\n
1 teaspoon ground cumin<\/p>\n
1\/2 teaspoon turmeric<\/p>\n
Wooden skewers, soaked in water<\/p>\n
In a bowl, mix coconut milk, soy sauce, fish sauce, lime juice, brown sugar, minced garlic, ground coriander, ground cumin, and turmeric to create the marinade.<\/p>\n
Add the chicken strips to the marinade and let them marinate for at least 1 hour.<\/p>\n
Thread the marinated chicken strips onto the soaked wooden skewers.<\/p>\n
Grill or broil the chicken satay skewers until cooked through and slightly charred.<\/p>\n
Serve with peanut sauce or a cucumber salad for a delightful flavour combination.<\/p>\n
<\/figure>\n<\/p>\nThere is no such thing as dieting on a wedding day. Wedding celebrations allow you to indulge in delectable treats that leave lasting impressions on your guests. These ten hors d’oeuvres and appetisers not only bring forth a tantalising array of flavours but also carry histories that add an air of sophistication to your special day. From the classic prawn cocktail to trendy mini beef wellingtons and exotic sushi rolls, there’s something to cater to every palate. <\/p>\n<\/figure>\n<\/p>\nThis blog was brought to you by Rose Training AustraliaWritten by Nate Hamon<\/strong><\/p>\nNot a celebrant but are thinking of it as a great career or even side hustle option?<\/p>\nYou are a celebrant but would like some extra training?<\/p>\nCheck out your course options here: https:\/\/rosetraining.com.au\/about-us<\/p>\nAnd\/or contact our friendly team at Rose Training Australia now!<\/p>\nContact form: https:\/\/rosetraining.com.au\/contact-us<\/a><\/p>\nPhone Number: 07 3038 3048<\/p>\nEmail: info@rosetraining.com.au\u00a0<\/p>\n","protected":false},"excerpt":{"rendered":"10 TASTY WEDDING HORS D’OEUVRES AND APPETISERS: With Recipes! Yes! With recipes. I was hungry when I wrote this. A wedding celebration is a joyous occasion where two souls unite in love and commitment, and all that loving and committing can work up quite an appetite! Hors d’oeuvres and appetisers are an essential part of […]<\/p>\n","protected":false},"author":0,"featured_media":282754,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[33],"tags":[],"yoast_head":"\n10 Exquisite Wedding Hors D'oeuvres and Appetisers - Rose Training Australia<\/title>\n\n\n\n\n\n\n\n\n\n\n\n\n\t\n
There is no such thing as dieting on a wedding day. Wedding celebrations allow you to indulge in delectable treats that leave lasting impressions on your guests. These ten hors d’oeuvres and appetisers not only bring forth a tantalising array of flavours but also carry histories that add an air of sophistication to your special day. From the classic prawn cocktail to trendy mini beef wellingtons and exotic sushi rolls, there’s something to cater to every palate. <\/p>\n
<\/figure>\n<\/p>\nThis blog was brought to you by Rose Training AustraliaWritten by Nate Hamon<\/strong><\/p>\nNot a celebrant but are thinking of it as a great career or even side hustle option?<\/p>\nYou are a celebrant but would like some extra training?<\/p>\nCheck out your course options here: https:\/\/rosetraining.com.au\/about-us<\/p>\nAnd\/or contact our friendly team at Rose Training Australia now!<\/p>\nContact form: https:\/\/rosetraining.com.au\/contact-us<\/a><\/p>\nPhone Number: 07 3038 3048<\/p>\nEmail: info@rosetraining.com.au\u00a0<\/p>\n","protected":false},"excerpt":{"rendered":"10 TASTY WEDDING HORS D’OEUVRES AND APPETISERS: With Recipes! Yes! With recipes. I was hungry when I wrote this. A wedding celebration is a joyous occasion where two souls unite in love and commitment, and all that loving and committing can work up quite an appetite! Hors d’oeuvres and appetisers are an essential part of […]<\/p>\n","protected":false},"author":0,"featured_media":282754,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[33],"tags":[],"yoast_head":"\n10 Exquisite Wedding Hors D'oeuvres and Appetisers - Rose Training Australia<\/title>\n\n\n\n\n\n\n\n\n\n\n\n\n\t\n
This blog was brought to you by Rose Training AustraliaWritten by Nate Hamon<\/strong><\/p>\nNot a celebrant but are thinking of it as a great career or even side hustle option?<\/p>\nYou are a celebrant but would like some extra training?<\/p>\nCheck out your course options here: https:\/\/rosetraining.com.au\/about-us<\/p>\nAnd\/or contact our friendly team at Rose Training Australia now!<\/p>\nContact form: https:\/\/rosetraining.com.au\/contact-us<\/a><\/p>\nPhone Number: 07 3038 3048<\/p>\nEmail: info@rosetraining.com.au\u00a0<\/p>\n","protected":false},"excerpt":{"rendered":"10 TASTY WEDDING HORS D’OEUVRES AND APPETISERS: With Recipes! Yes! With recipes. I was hungry when I wrote this. A wedding celebration is a joyous occasion where two souls unite in love and commitment, and all that loving and committing can work up quite an appetite! Hors d’oeuvres and appetisers are an essential part of […]<\/p>\n","protected":false},"author":0,"featured_media":282754,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[33],"tags":[],"yoast_head":"\n10 Exquisite Wedding Hors D'oeuvres and Appetisers - Rose Training Australia<\/title>\n\n\n\n\n\n\n\n\n\n\n\n\n\t\n
Not a celebrant but are thinking of it as a great career or even side hustle option?<\/p>\n
You are a celebrant but would like some extra training?<\/p>\n
Check out your course options here: https:\/\/rosetraining.com.au\/about-us<\/p>\n
And\/or contact our friendly team at Rose Training Australia now!<\/p>\n
Contact form: https:\/\/rosetraining.com.au\/contact-us<\/a><\/p>\nPhone Number: 07 3038 3048<\/p>\nEmail: info@rosetraining.com.au\u00a0<\/p>\n","protected":false},"excerpt":{"rendered":"10 TASTY WEDDING HORS D’OEUVRES AND APPETISERS: With Recipes! Yes! With recipes. I was hungry when I wrote this. A wedding celebration is a joyous occasion where two souls unite in love and commitment, and all that loving and committing can work up quite an appetite! Hors d’oeuvres and appetisers are an essential part of […]<\/p>\n","protected":false},"author":0,"featured_media":282754,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[33],"tags":[],"yoast_head":"\n10 Exquisite Wedding Hors D'oeuvres and Appetisers - Rose Training Australia<\/title>\n\n\n\n\n\n\n\n\n\n\n\n\n\t\n
Phone Number: 07 3038 3048<\/p>\n
Email: info@rosetraining.com.au\u00a0<\/p>\n","protected":false},"excerpt":{"rendered":"
10 TASTY WEDDING HORS D’OEUVRES AND APPETISERS: With Recipes! Yes! With recipes. I was hungry when I wrote this. A wedding celebration is a joyous occasion where two souls unite in love and commitment, and all that loving and committing can work up quite an appetite! Hors d’oeuvres and appetisers are an essential part of […]<\/p>\n","protected":false},"author":0,"featured_media":282754,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[33],"tags":[],"yoast_head":"\n