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Tips For The Tiny

With fine dining restaurants serving up ever larger meals composed of ever smaller courses, the lines between canape, appetiser and 'main' course are getting ever more blurry. All the more reason to let your imagination run wild!


Dream up mini-versions of full-size dishes - coin-sized Thai prawn cakes on slices of cucumber, or baked new potatoes split and loaded with sour cream and caviar, or shards of crispy bacon and a fried quail's egg on a diminutive piece of toast.


Canapes accompany drinks can afford to be highly seasoned, but don't combined too many salty, sweet or sour elements in a single bite, or you'll leave everyone gasping. Stick to one or at the most two intensely-flavored ingredients, and contrast them with milder, more neutral tastes.

Quality, Not Quantity

Choose a few really delicious canapes rather than a slew of different ones that don't leave much of an impression.


Think of appetite-stimulating canapes as concentrated main courses - not just flavors, but textures also must be heightened. Pair crispy with smooth, succulent with crunchy, airy with dense.

Small Packages

Look for inspiration in ingredients that are already on the small side: Fish roe, baby salad leaves, angel hair pasta, cherry tomatoes, or champagne grapes, for instance.


Low in calories and great with meat and seafood, prepared mustards are the Western equivalent of chilli sambal.


Hot and tangy, this is made from ground white and brown mustard seeds, wheat flour and turmeric, and is a traditional accompaniment to steaks, roast beef, cold meats and sausages.


Mustard seeds are partially ground to give this a crunchy texture, then mixed with white wine vinegar, cinnamon and pimento (sweet pepper). It goes well with cold meats, creamy sauces and salad dressings.


Originally from Dijon, France, this smooth, pale yellow mustard has a clean, sharp taste. It is made from brown or black mustard seeds, white wine, grape juice and  various seasonings.

Rosemary And Thyme

A medium-hot classic blend, this comprises mustard, vinegar, rosemary and thyme, and is great for basting roast lamb and chicken, or for flavoring vinaigrettes.


The pale and mild German mustard is made from yellow and brown mustard seeds, mustard powder, vinegar; sugar and spices. It is a good complement for Bratwurst sausages.

Lemon Dill

This tart mustard is blended with vinegar, lemon juice, garlic, dill and spices. It marries well with seafood and fish. 


Sugar, vinegar and spices are added to this sweet, brown mustard. Its mild acidity and sweetness goes well with Bavarian weisswurst (white sausage) and pretzels.

Tarragon And Garlic

Made with vinegar, tarragon, spices and garlic, this lends an aromatic flavor to vinaigrettes, mayonnaise and sauces.


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