13 great party food ideas for All Blacks supporters during the Rugby World Cup
Planning a viewing party for the All Blacks during the Rugby World Cup? We’ve found our 13 favourite party dishes to feed support crews around the nation.
This all-time favourite bread is exceptionally easy to make. The dip can be made in advance and stored in the fridge for up to three days.
This is a take on a Jo Seagar recipe and a favourite with the Whalley family for Christmas pre-dinner nibbles. They use a 12-muffin tin but you could also make them mini-muffin size.
Impress your guests with this delicious dip from Ruth Pretty. One of the top cook’s most sought-after recipes, it’s great to have when entertaining.
Add some Mediterranean spice to your party snacks with homemade flatbreads and yoghurt dip.
3 kilos of pork spare ribs and you’ll still never have enough.
These Japanese-inspired skewers will be a toast to the host nation during the Rugby World Cup.
Give classic potato wedges a gourmet twist with Ruth Pretty’s turmeric, almond and fenugreek aromatic salt blend.
This classic party-favourite is dressed up with almonds, honey and lemon zest.
Like the historic tiffs over the pavlova, Russell Crowe and Marmite, the origin story of the cheese roll is also well debated. History books and family records have different versions of how the cheese roll came to be – some even claim their story began in Otago. Whatever the tale, they’ve always been part of Southland’s fabric, much like supporting the Highlanders and rolling ‘r’s’.
Cazna Gilder from The Crib Cafe in Riverton inherited her recipe from her great-grandmother and has perfected her folding/rolling motion over the past few decades. This recipe isn’t for the faint-hearted. It will create a rugby-team sized amount of rolls, and there’s no such thing as having just one, or two, or even three…
This classic flavour combination is always a party favourite.
Serve up this decadent, sweet little treat – that aresemble a rugby ball at your next party.
This sweet little brownie uses sweet potato and maple syrup as alternatives to refined sugar.
A stimulating combination of vodka and coffee, the espresso martini was created by British bar-tending guru Dick Bradsell in London in 1983. It’s the perfect pick-me-up drink for late-night rugby viewing.