Hopefully the sun will shine and you will enjoy your picnic food outdoors on a table or the grass. But the dishes selected are suitable for all weather. I promise that nothing will drip! There are options to please vegetarian picnickers.
Essentials include large cloth napkins, two per person, non-bending picnic plates, and a Thermos of boiling water for tea.
The pasties must be just one bite size.
Tiny mushroom pasties
Marinated olives – with fennel and preserved lemon
Pass the sandwiches
Perfect chicken sandwiches seem to be irresistible.
Chicken sandwiches (with tarragon and proper mayonnaise)
Hummus and roasted pepper sandwiches
Everyone loves a pie or a tart
If possible bake them that morning so the pies are still faintly warm. Chilled pies are not so nice. Transport them wrapped in a clean dry tea towel. Remember a serrated knife.
Pack the blue cheese dressing and the rose-petals separately from the rest of the salads for last-minute assembly.
Blue cheese dressing drizzled on witlof spears or iceberg wedges
Pumpkin, silverbeet and fetta salad with quinoa
Thai rose-petal and cucumber salad
This month is the best time for local strawberries so serve lots of them. Leave the green calyx on for easy nibbling.