by Elmarie Leonard June 15, 2017. Choose your food selection to suit the season:
Light seafood like hake coujons and calamari, oysters, mussels, salmon, caprese salad sticks, quiches with cherry tomato, basil and feta or Mozarella, watermelon slices with rocket and feta- bite size
Fish like yellow tail, cob on the BBQ and BBQ roasted lamb or chicken served with Couscous tabbouleh, Beetroot, red onion and goats cheese salad with rocket, Cherry tomato, avocado and chickpea salad and a good Greek salad is ideal summer beach food.
Our local Snoek (fish) is only available to eat in months without an r, like May, June, July, August, – but freezes well and can then be prepared on the BBQ in the summer months. Prepare a basting consisting of with lemon juice, apricot jam, butter and to make it interesting add a bit of garlic and ginger zest. 10 people can eat from 1 large fish and is one of my firm favourites.
Instead of serving one dessert, prepare a buffet of summer mini bites. Ideal for this would be bite size cuts of melon & salt, Strawberries and black pepper, Fruit cheese cakes, Lemon meringue and Mini pavlova served with mango ice cream and fruit salad finished off with shreds of basil.
Ideal pre-drinks for a beach wedding
Pimm’s in small bottles
Ginger beer -home made
Pink lemonade- home made
Lemon iced tea, Strawberry and berry iced tea, Mint, cucumber and apple iced tea served in nice glass containers;
Gin and Tonic in bottles served with sprigs of fresh lavender and in small bottles;
Local beer like Darling Brew -lots of those;
Crisp white wines like Sauvignon Blanc and Chenin Blanc wines from the area and Pinotage Rose;
Ensure loads of ice in galvanised buckets.