Apero inspiration

For 10 servings

Deviled Eggs - Smokey style

  • 10 eggs
  • 5 sprigs of tarragon (finely chopped leaves)
  • Salt and pepper
  • 200g pulled pork or beef
  • BBQ sauce
  • Bacon crumble (finely chopped cooked bacon)
  • 1 tablespoon finely chopped chives
  • 2 tablespoons smokey mayo
  • 1 tablespoon butter
  • 2 tablespoons vinegar


First, boil the eggs, adding vinegar to the boiling water (cooking time 9 minutes). Then rinse the eggs with cold water and peel them. Cut the eggs in half and remove the yolks.

Mix the yolks with butter, tarragon, and smokey mayo (make this by using smoked salt for your fresh mayo instead of regular salt) until smooth. Transfer the mixture into a piping bag.

Warm the pulled pork/beef and add some BBQ sauce. Pipe the yolk mixture into the egg halves and top with pulled pork/beef, bacon crumble, and chives.

For 4 servings

Hoe Cakes - with Mackerel

  • Canned mackerel
  • ½ cucumber
  • 140g self-raising flour
  • 120g cornmael (polenta)
  • 2 eggs
  • 1 tbsp cane sugar
  • 220ml buttermilk
  • 90ml water
  • 60ml oil
  • Grated zest of 1 lemon
  • 100ml crème fraiche
  • Caviar or fish roe


Using a vegetable peeler, shave ribbons from the cucumber, and season the crème fraîche with salt and pepper. In a bowl, mix all the ingredients for the hoe cakes (flour, cornmeal, eggs, cane sugar, buttermilk, water, oil, and lemon zest). Fill the bottoms of a cupcake tin with the mixture. Bake in a preheated oven at 200 degrees Celsius for 6 to 7 minutes. Take a hoe cake out of the tin and top it with a dollop of crème fraîche, cucumber ribbons, mackerel, and caviar or fish roe.

For 4 servings

Stuffed Wasabi - Kroepoek

  • Wasabi or plain prawn crackers (preferably large chips)
  • 150g smoked salmon
  • 100g pomegranate seeds
  • ½ cucumber
  • Spicy mayonnaise


Cut the cucumber and salmon into small cubes (brunoise) and mix with the pomegranate seeds. Season with salt and pepper and place in the refrigerator. Just before serving, fill the wasabi or plain prawn crackers with the mixture and top with spicy mayonnaise.


Maxim & Frauke - The grill Couple

Maxim & Frauke, the powercouple behind Max Griller, brought these delicious appetizers to combine with our Conte Negroni and Vermouth cocktails. They love to experiment with traditional recipes but twisting them with special toppings, spicy herbs and grill techniques. If you ever need to spice up a party or festivity, be sure to contact them for an amazing food experience.