Fancy amuse bouche

Moreish bites designed by Executive Chef Peter Gilmore and Head Chef Rob Cockerill, ready for your next function or event at Bennelong. Photographed by Nikki To.

An artistic gluten-free canapé recipe from chef Robin Gill, this mini taco recipe features a soft mooli shell and creamy smoked salmon and nori seaweed filling. Topped with caviar to make it extra special.

These caviar and yuzu crème fraîche tartlets make for an impressive start to a classy dinner party. Fresh yuzu juice adds extra zing that awakens your tastebuds and sets the stage for an exciting meal to come. If you can't find Osetra caviar, salmon or ocean trout roe make for excellent alternatives.

Smoked Salmon Macarons are made with cream cheese filling. These savory macarons could be elegant addition to cocktail party.

These timeless hors d'oeuvres and cocktail snacks are perfect for your swanky holiday party or any celebratory gathering. Get the recipes here.

Amuse-bouche (pronounced *ahmooz-boosh*) is a French term that comes from the combined words *amuser* (to amuse), and *bouche* (mouth). As the only culinary category explicitly dedicated to entertaining your mouth, a good amuse-bouche can be the perfect bite to start your dining experience.