Summer Sizzle
Tuesday, 2 December 2025
Smart and simple ways with canapés for Christmas party season
Featuring:
Matthew Maslak – Global Hospitality Group
As the year winds down, hospitality operators across Australia are gearing up for one of the busiest and most competitive times of the year. Corporate functions, end-of-year celebrations and festive family get-togethers give a big boost to the bottom line, and are also a great introduction to your venue for year-round business.
“These days there is definitely less emphasis on alcohol, which means guests are more focused on the food,” says Matt Maslak, Executive Chef at Global Hospitality Group and a consultant chef for Mission Foods.
“For corporate functions, we are also seeing smaller numbers and a decreasing spend, which means as chefs we need to be smarter about keeping food and labour costs down.”
What’s trending?
Matt is speaking to InSeason from the Café Success Stage at the Food & Hospitality Queensland trade show in Brisbane, where he has been showcasing the latest trends for summer.
“More and more we are seeing a back-to-basics approach, and definitely nostalgia, food that prompts great memories,” he says.
Examples of this are mini vol-au-vents, ribbon sandwiches, food on skewers, prawn cocktail bites and mini pastries and pizzas… and of course anything with melted cheese is a winner.
“At this show I’ve been serving little rectangular slices of pizza, using Mission’s Ultra-Thin Pizza Base. I call them ‘pizza thins’, just make sure you don’t put too much sauce or cheese on top so they are easy to handle.
“It’s a smart way to do finger food,” he explains. “The ready-made pizza bases save time and labour, and you don’t need too much topping, which keeps the food cost down. They can also be easily adjusted for food preferences.”
Go vego
For a traditional Mediterranean vegetarian pizza topping, Matt recommends grilled eggplant, capsicum and zucchini, which all caramelise beautifully.
“We find clients often choose more vegetarian options than they used to, they taste great, suit more people and are good value for money,” Matt adds.
Other flavours that are to trending for both vegetarian and meat dishes are pickles and kimchi; smoky-anything; Korean gochujang, Thai sriracha and other spicy Asian sauces; and umami hits of miso, seaweed and dried mushrooms of all varieties.
We find clients often choose more vegetarian options than they used to, they taste great, suit more people and are good value for money.
Global perspective
While also running an Australian-based catering business, Matt’s role with Global Hospitality takes him all over the world, catering for massive stadium events, music festivals and working very closely with Mission Foods Food Service team assisting with presentations across their Australian and Asian markets and end users.
It gives him a great perspective in what is being served all over the world. “Many countries are working with manufactured proteins, but here in Australia we are seeing people still prefer their meat to be meat and vegetables to be vegetables,” he says.
“One thing I’ve been looking at is beef bacon. It’s Halal, and the beef dries out like prosciutto so it’s just perfect for pizza. There’s a higher fat content and lots of smoky flavour.”
Get creative
It’s all part of being innovative and creative with changing customer tastes. “Look at your beverage offering and have some fun with non-alcoholic drinks like iced tea cocktails,” he says. “Little sliders are great, and you can swap out meat for mushrooms or eggplant.”
Other ideas that give a nod to retro dishes are with mini versions of beef wellington, chicken Kiev or quiche Lorraine; or let guests make their own at a fondue, taco or slider station.
“There are ways to be clever and offer canapés that are filling, keep food costs down, and are a talking point long after the event,” Matt says. “
“Keep it simple, go for quality ingredients, offer variety and make it fun!”
There are ways to be clever and offer canapés that are filling, keep food costs down, and are a talking point long after the event.
Great pizza begins with a great base. Mission Pizza Bases are ideal for any type of function, especially where quick preparation times and delivery is needed.
Versatile and convenient, Mission Pizza Bases keep for 12 months in the freezer so you always have some on hand, plus they are Halal certified and suitable for vegetarians.
Regular round bases
7, 9 or 12-inch sizes
Thin round bases
9, 11 or 12-inch sizes
Gluten-free bases
In medium or large size
Slab base
9×11 inches
Large Pizza Base
3 x 7 pack
Perfect Italiano™ Traditional Mozzarella has been developed specially for pizza. It’s made from stretched curds, giving it a mild, creamy flavour and the long cheese stretch customers love.
Perfect Italiano™ Traditional Mozzarella Block Cheese
Excellent coverage, even blistering, and melts to a golden brown finish, every time
Perfect Italiano™ Traditional Mozzarella Shredded Cheese
Conveniently shredded in a shorter and wider bullet shred profile
Perfect Italiano™ Ultra Mozzarella Shredded Cheese
Low-browning, stretched curd mozzarella, ideal for high temperature ovens or dishes that need to be cooked for longer
Mozzarella Block
2 x 10kg
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Light Tasty Shredded
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Roti Flat Bread Plain
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Light Tasty Slices
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6 x 2kg
Traditional Pita
10 x 6 pack
Swiss Cheese Slices
10 x 1kg
