I wanted to shake off the winter blues and host a small cocktail party with a Greek-inspired theme. Although we’ve had sunny days in Sydney, there’s still a lingering chill in the air. Consider this an invitation to join me as my virtual guest — grab a drink and enjoy some simple, tasty bites.
I’m a classic at heart — born in the seventies and raised in the eighties — so my memories include ordering an ouzo and Coke while dancing to Duran Duran. In this menu ouzo features in a few recipes and cocktails, which makes it a fun starting point for the evening. If its aniseed flavour isn’t to your taste, feel free to omit it or substitute another spirit. Other easy options for guests are a Screwdriver (vodka and orange), a refreshing Mojito, or a Tequila Sunrise.
Finger food takes a bit of advance prep but, with a little organisation, it’s straightforward. I set out ingredients in a kitchen station and keep a running list of the dishes I’ll serve. The oven gets used to crisp toasts or reheat pastries, and I like to space courses so guests can mingle. No need to rush — pace the evening so you can relax and enjoy it too.
I narrowed my ideas down to seven types of canapés for this post. For a small gathering of about ten people, this selection is plenty. If you’d like more, I’ll gladly put together another menu in the coming months.
So join me — στην υγεία μας! Cheers!
Dakos-inspired canapés: Dakos is a Cretan dish made with bread rusks topped with tomato and crumbled feta. For a canapé version I used toasted baguette slices topped with cherry tomato and crumbled feta — simple, colourful and bite-sized.
Warm shot glasses of soup are a great way to start a winter party. This potato and fennel soup leaves plenty leftover and is excellent served as small shots. As in the recipe, adding a splash of ouzo is optional.
Haloumi toasts are addictive and balance crunchy, soft and sweet flavours. I used a 400 gram block of haloumi and cut six strips; increase quantities for larger groups. For the caramelised fennel relish I used here, follow a reliable recipe for best results.
Cucumber cups are a versatile canapé. I’ve filled them before with Thai beef salad; for this menu I filled them with Horiatiki (Greek salad) — tomatoes, cucumber, olives, onion and feta — which is a winner with vegetarians and meat-eaters alike.
Mini spanakopita: No Greek-style party is complete without some kind of pastry. I made mini spanakopita using buttery puff pastry as the casing. Let them cool a few minutes before serving — they retain a lot of heat straight from the oven. To reheat, pop them in a 200°C oven for 5–10 minutes for the best texture.
Lamb souvlaki is my pick for skewers, served here simply on thick baguette slices. You can easily swap lamb for pork or seafood depending on preference. Keep the seasoning rustic and serve with lemon wedges and a light yoghurt or tzatziki on the side.
For dessert I made galatopita, a milk pudding pie that is simple to prepare ahead of time. Cut it into portions and dust with cinnamon before serving — an easy, comforting end to the menu.
