Reception food...

I recently catered a small reception for 40 people. Here are some of the dishes I made:

• polenta crostini with fresh basil, baby tomatoes and garlic aoili
• rare kangaroo tartlets with horseradish cream
• goats cheese and caramelised onion tartlets
• parmesan lollipops
• wild mushroom pate
• creme anglais and wild berry tartlets
• miniature chocolate crackles
• miniature corn pikelets with chive sour cream and crispy bacon