Australia Day Finger Food Ideas
Breadcrumbs

Australia Day Finger Food Ideas

Want a quick and easy alternative to slaving over a hot barbecue this Australia Day? If you’re strapped for time, or just want to spend less time in the kitchen, good news: you can still impress your loved ones and be around to hear their glowing reviews, too! Check out these simple and shareable finger food ideas that will have everyone enjoying bite-size pieces of deliciousness. 

Aussie Twist Bruschetta

Give your friends a treat by starting them off on this old Italian favourite, with a surprising Aussie twist. This is sure to get their tummies rumbling and ready for the mains!
 

Serves: Roughly 8-10, depending on how thick you cut your slices

Prep: 5 minutes

Cook: 2-4 minutes
 

Ingredients

1 kg ripened tomatoes, diced

70g macadamias

25g sesame seeds

1 baguette loaf, sliced

1 small red onion, diced finely

2 tbsp olive oil

1 tbsp balsamic vinegar

1 tsp lemon myrtle 

1 tsp flaked sea salt

1 tsp cumin

½ cup roughly torn basil leaves
 

Method

  1. Grab a medium-sized bowl. Add the tomato, onion, basil leaves, balsamic vinegar and olive oil, stirring until combined. Set the bowl aside.
  2. In a mortar and pestle, combine nuts, seeds, salt and spices, pounding until well combined and nuts are broken down (but be sure they’re not too fine). Set this aside as well. 
  3. Lay slices of baguette on a baking tray lined with baking paper. Place them into the grill on medium heat for 2 minutes or until golden. 
  4. Remove from grill and lay slices of warm bread onto a platter. Spoon tomato mixture onto each slice and sprinkle the nut and spice mixture on top. It’s ready to serve!
     

Fun-Size Sausage Rolls

As Australians, we are renowned for loving our savoury pastry treats, making the sausage roll the perfect main for your Aussie finger food festivities. Here’s how to whip these traditional sausage rolls up in a flash. For added convenience, we’ve broken up the ingredients into their associated mix.

Serves: 12

Prep: 15 minutes

Cook: 35-40 minutes
 

Ingredients

Pastry

4 sheets puff pastry

1 lightly whisked egg

3 tbsp poppy seeds
 

Sausage Mix

700g pork (or preferred meat) mince

2 cloves garlic, diced finely

1 brown onion, diced

1 medium carrot, grated

1 cup breadcrumbs

1 cup flat leaf parsley finely chopped

1 egg

2 tsp olive oil

1 tbsp red wine vinegar

A pinch of sea salt
 

Method 

  1. Preheat the oven to 190°C. Line two baking trays with baking paper or spray with canola oil. This will ensure the pastry does not stick to the tray.
  2. Slice pastry sheets in half and lay out flat on baking trays. 
  3. Add olive oil to a frying pan and heat over medium-low temperature on the stove. Add onion, garlic and carrot, cook until softened. Add salt to season. Take off heat and stand to cool. 
  4. In a large bowl, combine all other sausage mix ingredients (mince, parsley, red wine vinegar, breadcrumbs and egg) as well as the cooled onion mix. It might be easiest to use clean hands for this!
  5. Once combined into an easily managed mince patty, roll sausage mince into logs the length of the pastry. Carefully lay each log in the middle of each pastry halve. 
  6. Roll pastry up around mince. Seal by dipping a pastry brush into the lightly whisked egg solution and brush across the seam – this will act as a glue to hold it together. 
  7. Slice each log into your desired sausage roll sizes. Brush the tops of each roll with remaining egg and sprinkle poppy seeds on top.
  8. Bake for 25 minutes or until golden brown and cooked through. These are hot and ready to serve!

Mini Choc Hazelnut Pavlova

Nothing marks Australia Day like a light yet delicious pavlova – it’s one of our favourite desserts (along with the trifle). Impress your friends with this incredibly simple pavlova recipe that they will be raving about for years to come!

Serves: 20 (where one pav = 1 serve)

Prep: 15 minutes

Cook: 35-40 minutes
 

Ingredients

Pavlova Meringue

500g caster sugar

8 egg whites

3 tsp corn flour

2 tsp vinegar

2 tbsp cocoa
 

Topping

1 punnet of fresh raspberries

600ml thickened cream (whipped)

100g grated chocolate

100g hazelnuts chopped roughly
 

Method

  1. Preheat oven to 180°C. Line three baking trays with baking paper.
  2. Add egg whites to a bowl and whip until soft peaks start to form. Continue whipping and slowly add the sugar a spoonful at a time, whipping until mixture becomes glossy. Stop whipping and sprinkle the corn flour, vinegar and cocoa over the mixture. Using a metal spoon, gently fold into the mix to combine.
  3. Using an ice cream scoop or a large spoon, scoop circles of your meringue onto your prepared trays. Smooth with a spoon. 
  4. Place trays into oven and once in, turn the oven down immediately to 150°C. Bake for half an hour. Without opening the door, turn the oven off and leave the trays inside for another half an hour. Grab a cooling rack and place it on some cleared bench space. 
  5. Take out your meringues, place each on the cooling rack and let them stand.
  6. Once cooled, place meringues on a platter. Dollop with fresh cream, sprinkle with chocolate and hazelnuts and top with one fresh raspberry for some tang. These will go down a treat!
     

Now that you’re all done, all that’s left to do is stack the dishwasher, grab some of your tasty morsels and relax with your friends while Finish Quantum Power and Pure does the rest.