These sandwiches make fabulous Melbourne Cup or cocktail party fare and are also good to take on picnics.

Poach the chicken or turkey breasts in 2 litres of simmering water for 10 – 15 minutes. Remove from water and strain. When cool, cut into pieces and pulse in the food processor until roughly chopped.
Place chicken in a bowl with remaining ingredients.
Combine well and season to taste.
Lightly spread the butter over each slice of bread.  Spoon mixture onto buttered side and top with another.  Remove crusts and wrap in plastic wrap.  Refrigerate until ready to use. Cut just before serving.

Tip: For extra flavour, poach the chicken in 1.75 litres water combined with 250ml dry white wine, a bouquet garni and six whole black peppercorns.  You can also add a small bulb of finely diced fennel and the leaves from a bunch of chervil (roughly chopped) to the sandwich filling, if liked. Chopped fresh pistachios are also a nice addition.

These two quick simple ways with cucumbers are from my new book, The Cook’s Garden (NH $49.95) which is full of fabulous ideas for growing and cooking fruit and vegetables from your kitchen garden.  With the Melbourne Cup  just around the corner,  pass a platter of these around with the chicken sandwiches and champagne.

1. Spring Canapes:  Cut slices of cucumber 2 mm (¹/8 in) thick. Sprinkle  with flaky sea salt and leave to drain in a colander for 10–15 minutes. Wash off the salt and dry well. Onto each cucumber slice, put a dab of fresh ricotta or cottage cheese. Garnish with black sesame seeds and a small borage flower.
2.  Cucumber Fingers: One hot, dusty summer in India my mother discovered this way of serving cucumbers. They became a big hit in our household. Choose 3 small to medium cucumbers. Wash them well. Halve and quarter them lengthways so they resemble fingers. You might need to slice some into eighths. Sprinkle the cucumbers with paprika and serve garnished with fresh coriander. Serves 6.

These elegant sandwiches are served by Melbourne caterer, Peter Rowland, in one of the swanky marquees at Flemington on Cup Day.
To make pinwheel bread, ask your local baker to slice a loaf of fresh bread lengthways. This is just one suggested filling – use your imagination to create others (see below).

Lay bread flat on a chopping board, trim crusts and, using a rolling pin, roll out until it is about 1cm thick.
Spread with the cream cheese, roast red capsicum and top with capers.  Roll bread up so you have a 7cm log.
Wrap in plastic wrap and place in refrigerator for 15 minutes.  Remove and slice carefully, using a serrated knife, into 1cm discs.

Alternative fillings:
1. Use soft goat’s curd instead of soft cream cheese.
2. Use smoked salmon instead of roasted capsicum and season the cream cheese with a little lemon juice and snipped chives.
2. Lay strips of prosciutto over the cream cheese before adding the roasted capsicum and don’t add the capers.
Mini Chef filling suggestions:
1. Spread bread with soft cream cheese and scatter with 100s & 1000s or a layer of grated milk chocolate.
2. Spread bread with soft cream cheese, top with diced strawberries and a sprinkle with a little caster sugar.
3. Spread bread with Nutella and top with diced pink and white marshmallows.

These sandwiches have been Peter Rowland’s signature finger food offerings at the Melbourne Cup for many years now. Use a good quality commercial mayonnaise (such as S&W) or make your own.

Combine the chicken, mayonnaise and herbs in a bowl. Mix well to combine and season to taste. Butter the bread, trim the crusts. Spread the filling over six slices, press down a buttered slice and cut into quarters.

To make the mayonnaise: place 2 egg yolks, 1 tsp lemon juice or white wine vinegar, 1 tsp Dijon mustard and a pinch of salt in a blender. Blend for a few seconds. With motor running, slowly drizzle in 250ml (1 cup) virgin olive oil (or a mixture of olive oil and vegetable oil). When all the oil has been incorporated, add 1 tbsp hot water, 1 tsp lemon juice or white wine vinegar and 1 tsp Dijon mustard. Season with salt and pepper.

Tip: shredded rocket leaves or watercress would make a good peppery addition to these sandwiches. A pinch of hot paprika or cayenne will also add a little spice.

“Everyone loves these sandwiches. We made them for my daughters christening. My cousin was standing in front of them on the day, one in each hand, ‘Hey Claude, have you tasted these sandwiches? They’re wicked’. Yes Arnham, I made them. Thanks! I want to give them a 5 star rating.”

Thanks, Claudine

Delicious cocktail party fare. All the ingredients are readily availabe at Chinese grocery stores – the crepes are sold either fresh or frozen.

Serves 6

½ Peking Duck

100ml yellow bean or plum sauce

100g Chinese pickled vegetables, drained and julienned (or to taste)

100ml yellow bean or plum sauce

12 x 11cm diameter Chinese crepes (or 6 large crepes, halved)

Shred the duck, removing any fat. Spread each crepe with some of the sauce, top with the duck and pickled vegetables – don’t over do these as they can be quite strong. Roll up into a roll. If using the larger crepes, roll into a cone shape. Place in a pre-heated oven (150degC) for three minutes before serving. Best served warm.

Tip: these crepes are also good with fresh julienned cucumber (skin-on, seeds removed) and thin strips of green onion (scallions) which add crunch and can be inserted just before serving.

To make pinwheel bread, ask your local baker to slice a loaf of fresh bread lengthwise.

Makes 50 – 60 pinwheels

1 loaf pinwheel bread

200g soft cream cheese or fresh goat’s curd

200g roasted red capsicum, cut in strips

40g baby capers, rinsed and dried

Lay bread flat on a chopping board, remove crusts and roll (using a rolling pin) until it is about 1cm thick. Spread with the softened cream cheese, roasted red capsicum and capers

Roll bread up so you have a 7cm log. Wrap in plastic wrap and place in refrigerator for 15 minutes. Remove and slice carefully (with a serrated knife) into 1cm discs.

To roast the capsicum: you will need two medium capsicum (about 225g each). Cut them then into quarters, removing the seeds and membranes. Lay the quarters skin side-up under a hot grill and grill until skin has blackened. Remove and place in a plastic bag to steam. Scrape off the skins, rinse under cold water, slice into julienne strips and drain on paper towels before proceeding.

Tip: use smoked salmon instead of the capsicum and season the cream cheese with a little lemon juice and chopped chives. Alternatively, lay strips of prosciutto over the cream cheese before adding the red capsicum and take out the capers.