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New Year's Eve is the ultimate time to indulge, celebrate, and enjoy good food with friends and family. An array of tasty platters and crowd-pleasing finger foods can set the stage for a perfect night, offering a mix of flavours and textures that suits every guest’s taste. Dive into our favourite New Year's Eve party food ideas and discover how to create impressive, fuss-free platters that leave everyone reaching for more.

Importance of Choosing the Right Party Food

When it comes to throwing a party, choosing the right food is essential to creating a warm, welcoming atmosphere. A variety of finger foods and platters makes it easy for guests to mingle and snack while keeping the energy lively. From savoury bites to sweet treats, a well-thought-out spread provides both convenience and flavour, allowing guests to enjoy their favourites.

Easy Platter Ideas: Keep It Simple and Savoury

A platter-style presentation is not only visually appealing but also simplifies serving. Opt for a mix of platters with different flavour profiles, including savoury, sweet, and refreshing items to suit all preferences.

In this article:

Finger Foods
Cheese and Charcuterie Platters
Seafood Platters
Dessert Platters

Finger Foods: Crowd-Pleasing Bites to Start the Party

Cocktail Meatballs with Sweet & Sour Dipping Sauce

Ingredients

Meatballs:
3/4 cup panko breadcrumbs
½ onion
250 g beef mince (ground beef)
250 g pork mince (ground pork)
1 egg
1 garlic clove , minced
1½ tsp Worcestershire Sauce
3/4 tsp salt
½ tsp black pepper

Sweet and Sour Sauce (makes ~ 1 cup):

1 tbsp cornflour/ cornstarch
¼ cup / 65 ml water
½ cup / 125 ml apple cider vinegar
1/2 cup / 100g brown sugar (adjust to taste)
¼ cup / 65 ml tomato ketchup
1 tbsp soy sauce

Garnish (optional):

Finely chopped chives

Instructions

Preheat oven to 220C or 200C convection.
Grate onion into a large bowl using a standard box grater. Add breadcrumbs and mix to coat. Leave to soak for a few minutes.
Add remaining Meatballs ingredients. Mix well with your hands until combined.
Measure out level tablespoons and dollop onto work surface. Roll into balls.
Place a rack on a baking tray (optional, Note 3). Spray rack generously with oil. Place balls on the rack.
Bake for 25 minutes or until browned. Remove tray from oven, immediately transfer meatballs in a large bowl (if you leave them, they stick).
Drizzle with enough sauce to coat the meatballs. Toss gently, then transfer to serving bowl / plate. Garnish with chives, if desired.
Serve meatballs with toothpicks and remaining Sauce for Dipping.

SWEET and SOUR SAUCE:

Combine ingredients in a small saucepan over medium heat. Whisk to combine.
Bring to simmer, stirring / whisking regularly, then simmer until it thickens to a syrup consistency – or thicker if you like. (about 3 minutes)
Pour meatballs in a bowl, pour a bit of sauce to coat. Serve with remaining sauce, garnished with chives.

Source: RECIPETINEATS

Watermelon Cups

Ingredients

16 seedless watermelon cubes (1 inch)
1/3 cup finely chopped cucumber
5 teaspoons finely chopped red onion
2 teaspoons minced fresh mint
2 teaspoons minced fresh cilantro
1/2 to 1 teaspoon lime juice

Instructions

Using a small melon baller or measuring spoon, scoop out the center of each watermelon cube, leaving a 1/4-in. shell (save centers for another use).
In a small bowl, combine the remaining ingredients; spoon into watermelon cubes.

Little chicken and leek pies

Ingredients

3/4 cup (180ml) Chicken Liquid Stock
1/2 cup (125ml) dry white wine
2 single (500g) chicken breast fillets
20 gram butter
1 medium (350g) leek, finely chopped
1 stick (75g) celery, finely chopped
1 tablespoon plain flour
2 teaspoon fresh lemon thyme leaves
1/2 cup (125ml) cream
1 teaspoon dijon mustard
salt and freshly ground black pepper
4 sheets shortcrust pastry
3 sheets butter puff pastry
1 egg yolk, lightly beaten
extra lemon thyme leaves

Instructions

Combine stock and wine in a medium saucepan; bring to the boil. Add the chicken, return to the boil. Cover with a lid. Remove from heat; stand chicken for 10 minutes or until it is cooked through. Reserve 3/4 cup (180ml) cooking liquid; chop chicken finely.
Melt butter in a pan; cook leek and celery, stirring, until soft. Stir in flour and thyme and stir until bubbling. Gradually stir in reserved liquid and cream; cook, stirring, until mixture boils and thickens. Stir in the chicken and mustard. Season to taste with salt and black pepper. Remove from heat and cool slightly.
Preheat the oven to hot, 220C/200C fan-forced. Grease 3 x 12-hole patty pans. Using a 7cm cutter, cut 36 rounds from the shortcrust pastry. Press into prepared pans. Spoon 1 tablespoon of chicken mixture into each pastry case. Using a 6cm cutter, cut 36 rounds from the puff pastry. Top chicken mixture with the pastry lids, brush with egg yolk and sprinkle with extra thyme leaves.
Bake on the lowest shelf in a hot oven for 15 minutes or until browned.

Source: WOMENSWEEKLYFOOD

Cheese and Charcuterie Platters: Perfect for Grazing

Classic Cheese platter

Ingredients

Baked Gorgonzola pears

2 pears
75 g Italian Gorgonzola Semi Soft Medium Fat Cheese
50 g walnuts, chopped
a few sprigs fresh thyme
2 T honey
30 g rocket

Baked Camembert

250 g Royden Goat and Cow Camembert
2 cloves garlic, peeled and lightly crushed
1 T honey
a few sprigs fresh thyme

Cheese skewers

300 g 6 months matured Cheddar
160 g pitted green olives with rosemary, garlic and lemon
110 g sliced smoked peppered salami
400 g whole peppadews

Instructions

For Baked Gorgonzola pears:

1. Slice the pears in half, scoop out the seeds and place on a baking tray.

2. Add chunks of gorgonzola and top with walnuts. Drizzle with honey and scatter over thyme. Bake in a 180ºC oven for 25 minutes or until the cheese is oozing and the pears are sweet and caramelised.

3. Serve with rocket on the side

For Baked Camembert:

1. Place the camembert on a large square of foil. Gently score the top and cover with the garlic cloves, honey and thyme.

2. Loosely tent the foil and bake in a 180ºC oven for 15 – 20 minutes

3. Serve with crusty bread and crackers for scooping.

For the cheese skewers:

1. Cut the cheese into squares and skewer with salami, olives and peppadews.

Source: TASTE.CO.ZA

Summer Charcuterie Snack Board

Ingredients

Sliced Toasted Crostini
3-4 kinds of your favorite cheeses
Assorted Fresh Fruit
Assorted Dried Fruit
Assorted Crackers
Breadsticks
1 jar Caperberries
1 jar Roasted Pepper Bruschetta
1 jar Grilled Artichoke Halves
1 jar Castelvetrano Olives
1 pack Prosciutto
1 pack Salami
1 pack Calabrese
1 jar calamata olives
1 jar eggplant caponata

Instructions

Arrange everything on a large platter and serve immediately

Source: WHATSGABYCOOKING

Sweet & Savoury Cottage Cheese Boards

Ingredients

Sweet:

250 g LANCEWOOD^® Low Fat Smooth Plain Cottage Cheese
6 preserved figs , halved
50 g pecan nuts , chopped
60 ml honey , mixed with 5ml of the syrup from the fig preserve
mint sprigs

Savoury:

30 ml oil
2 onions , halved and sliced
200 g rindless streaky bacon , chopped
45 ml light brown sugar
45 ml balsamic vinegar
15 ml wholegrain mustard
A pinch of salt
250 g LANCEWOOD^® Medium Fat Spring Onion & Chives Cream Cheese
balsamic glaze
sprigs fresh thyme

Instructions

Sweet:
Spread the cottage cheese on a serving board. Arrange the sliced figs on top. Sprinkle with chopped pecan nuts and drizzle with honey just before serving.

Serve with biscuits of your choice (digestives and cream crackers work well).

Savoury:
In a pan, heat the oil and fry the onions and bacon until golden. Add the sugar and stir until the mixture starts to caramelize. Add the balsamic and mustard. Simmer until reduced to half.

Season to taste with salt and leave to cool slightly. In the meantime, spread the cottage cheese on a serving board. Top with the onion and bacon marmalade. Drizzle with balsamic glaze and top with a few sprigs of thyme.

Serve with biscuits of your choice.

Source: LANCEWOOD

Seafood Platters: Elegant and Indulgent

Seafood Platter with Chopped Papaya, Citrus and Pineapple Salad

Everything about this seafood platter recipe smacks of summer and is a go-to when entertaining large groups of people.

THE SEAFOOD BASTING SAUCE

INGREDIENTS

50 ml Willow Creek Blood Orange Flavoured Extra Virgin Olive Oil
50 ml melted butter
50 ml lemon juice
15 ml smoked paprika
15 ml garlic
5 ml soft brown sugar
Handful of chopped parsley
Handful of chopped coriander
5 ml smoked chilli flakes
Salt and pepper to season

INSTRUCTIONS

Place all the ingredients in a saucepan and cook for 2 to 3 minutes over medium heat until the butter has melted and just starts to boil.
Remove and let it cool.
Use it as a basting sauce for your fish and seafood.

THE CHOPPED SALSA SALAD

INGREDIENTS

1 red onion finely chopped
1 large pineapple peeled, cored, and chopped
1 large papaya chopped
1 large cucumber cored and chopped
3 large naartjies peeled and sliced
3 large oranges peeled and sliced
30 ml of honey
Juice and rind of 1 lemon
Handful of chopped coriander
10 ml of sumac
11 ml of Cathedral Cellar Chardonnay

INSTRUCTIONS

Place all the ingredients prepped as above in a large mixing bowl, gently stir through and let it rest in the fridge for an hour.
Serve with freshly grilled seafood and more lemon wedges.

Source: WILLOWCREEK