THE PLATE

Bottom row, from the left:

1. Caponata with lavosh

2. Stuffed Mushrooms
3. Grilled King Prawn skewers

Top row, from left:

1. Salt Cod Fritters, homemade aioli

2. Moorish Lamb Kebabs, roasted capsicum sauce

Somehow while I was busy stuffing my face with the first tapas, I didn't get individual photos of the Salt Cod Fritters or King Prawn skewers. All you need to know, however, is that it was all lip-smackingly, finger-lickin' good.

STUFFED MUSHROOMS

Look no further if you are after a sophisticated little bite that can be thrown together at a snip, presents beautifully with minimum fuss, that provides an explosion of creamy saltiness and crunch with a herby hit!

Ingredients

white button mushrooms; stems removed and finely chopped

100g Feta cheese, crumbled (we used the Margaret River brand)

Garlic chives, finely chopped

lemon thyme, leaves picked

1/2 cup fresh breadcrumbs

Peel mushrooms, toss in olive oil.
In a small pan, fry chopped mushroom stems in 1 tspn butter and 1 tspn of olive oil.
Add herbs and dash of white pepper, then the bread crumbs
Remove from heat and stir in 100g of crumbled feta cheese
Spoon into mushroom caps.

Bake in a hot oven (around 190 degrees C) for 12-15 mins

Then pour yourself a glass of wine and congratulate yourself on how quickly and easily you've assembled something that your guests will think you've spent hours labouring over!