 "Sushi is definitely in at the moment,"says Benita Karroll of Los Angeles' Moondance Events and Entertainment. But the coolest trend is canapés served on spoons, such as porcini mushroom ravioli and oysters. "Presentation-wise it looks great," says Adam Carney of Sydney caterer the Truffle Group. "It’s easy because people don’t have to use their fingers." Add an array of exclusive nibblies such as avruga ("the new caviar"), wagu beef and haloumi cheese and pine nuts in kataifi (Greek thin-thread pastry), all dished up by Sydney’s Belinda Franks, and you can’t go wrong. In the US, "it’s a fine line with meat because of mad cow," says Karroll.
—Di Webster |
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