Party STARTERS

Little extras from The Cordony Kitchen that will add a special touch to alfresco gatherings.

- RECIPES Amanda Cordony | STYLING Sophie Wilson PHOTOGRAPHY Alana Landsberry

SMOKED SALMON & CREAM CHEESE FLOWER PLATE

Prep time: 20 minutes.

Serves: 4-6.

250g cream cheese, softened

100g smoked salmon, cut into small strips and rolled

8 caperberries

1 tablespoon baby capers, drained

Zest of 1 lemon, fresh dill fronds, 5g fresh edible flowers (pansies, violets), freshly cracked black pepper, 20 storebought blini to serve

1 Starting at the outer edge of a large, round platter and working towards the centre, use the back of a spoon to create 'petals' of cream cheese in a circular pattern (about 23cm in diameter).

2 Place rolled smoked salmon pieces onto alternate petals of cream cheese.

3 Place caperberries on the outer petals.

4 Place baby capers in the centre of the platter. Sprinkle over lemon zest, dill fronds, edible flowers and freshly cracked pepper. Serve with blini.

TIP Steps 1 and 2 can be prepared in advance and stored in the fridge. When ready to serve, simply add remaining ingredients.

FETA, CUCUMBER & OLIVE SALAD WITH MINT OIL & LEMON

Prep time: 20 minutes + overnight.

Cooking time: 10 seconds.

Serves: 4-6.

1½ cups lightly packed fresh mint leaves, washed and dried

½ cup light extra virgin olive oil

1 lemon, zested and juiced (30ml)

1 teaspoon chilli flakes

1 tablespoon thyme leaves