Brought to us by Austrian chef and artist, Max Frey, we were treated to some rye bread canapés topped with homemade spreads, and a pear, walnut and parmesan salad. The variety of spreads included vegan pumpkin, olive and liver, along with many others. Originating as an Austrian response to savoury canapés, they were the perfect starter to a delicious meal.

Members of the FvF team were eyeing up the pear and walnut salad as the olive oil, parmesan and sea salt was still being sprinkled on top. The mixture of the pears’ sweetness and the savory combination of walnut and parmesan was a real treat. The salad and canapés were the beginning of an extended lunch of indulgent delights.

Read on for the ingredient list for one of the canapés and the recipe for Max’s pear salad.

Pumpkin Canapé

Method

Boil the pumpkin and sweet potato.
Roast the onions, pear and garlic in a pan.
After some time, roast the sesame with the onion-garlic mixture.
Puree everything together.
Spread the bread and serve with sesame.

Pear Salad, with Parmesan and Walnuts

Method

Quarter the pears and cut into thin slices.
Lay the pear slices on a platter.
Sprinkle the walnuts and thinly sliced parmesan on the pears.
Flavor with olive oil, salt and pepper.

Thank you, Max, for treating us to an excellent array of foods. Next week, we will share the hot dishes with you, including a main course of ratatouille and veal. Max’s catering can be found on his website. Find more FvF Cooks episodes and get some inspiration for meals with friends.

Photography: Gergana Petrova
Text: Aggi Cantrill