3 Festive holiday appetizers with a ZEST twist.

Small Bites, Big Flavour: 3 Effortless Holiday Appetisers with a Twist

The holidays are all about good food, good company and tasty bites that impress your guests without the kitchen chaos.

We’re keeping things simple, flavourful, and a little unexpected with three elegant appetisers that come together fast but feel like something you'd find on a chef’s tasting menu. Think: juicy gyoza with ginger and spring onion, a citrusy scallop tartare with a Mexican vibe, and a creamy wild mushroom risotto served in tiny glasses.

Perfect for NYE, or any night that needs a little extra!

1. Gyoza with Ginger, Pork & Spring Onion

Flavour profile: Savoury, gingery, umami
Vibe: Japanese comfort food with a crisp bottom and juicy centre

These gyoza are packed with flavour thanks to fresh ginger and spring onion folded into seasoned pork mince. Serve with a punchy soy dipping sauce to keep guests coming back for more.

Ingredients (makes ~20 gyoza)

• 250g ground pork

• 2 spring onions, finely chopped

• 1 Tbsp freshly grated ginger

• 1 clove garlic, minced

• 1 Tbsp soy sauce

• 1 tsp sesame oil

• 1 tsp rice vinegar

• Gyoza wrappers

• Neutral oil for frying

• Water, for steaming

For the dipping sauce:

• 2 Tbsp soy sauce

• 1 Tbsp rice vinegar

• 1 tsp sesame oil

• Optional: chilli oil, finely sliced chilli or garlic

Method:

1. Make the filling: Mix pork, ginger, garlic, soy, sesame oil, vinegar, and spring onions in a bowl.

2. Assemble gyoza: Place a teaspoon of filling in each wrapper. Wet the edge, fold and pleat.

3. Cook: Heat oil in a non-stick pan. Add gyoza flat-side down, cook until bottoms are golden. Add a splash of water, cover and steam for 3–4 mins.

4. Serve: Top with Umami Tsunami and serve with the dipping sauce on the side.

🥟 Tip: Freeze prepped gyoza and cook straight from frozen. Just add a little extra steam time.

2. Scallop Tartare with Avocado Cream, ceviche-style

Flavour profile: Bright, citrusy, lightly spicy
Vibe: A ceviche-style tartare with a Mexican twist

This raw scallop tartare is a flavour bomb—delicate shellfish marinated in lime and dashi, layered with silky avocado cream and a vibrant salsa verde made with tomatillo and habanero. Serve in ceramic spoons or tiny glasses for maximum wow-factor.

Ingredients (makes 10–12 small servings)

• 6–8 fresh scallops, finely diced

• 2 Tbsp dashi stock

• Juice of 1 lime

• Salt to taste

For the avocado cream:

• 2 ripe avocados

• 2 Tbsp Greek yoghurt or a plant-based alternative

• Juice of ½ lime

• Pinch of salt

For the salsa verde:

• 2 tomatillos or green tomatoes

• ½ habanero chili powder (adjust to heat level) or ZEST Haba Habenero

• 1 Tbsp olive oil

• 1 tsp white wine vinegar or lime juice

• Salt to taste

Method:

1. Make tartare: Mix half of the scallops with the lime juice, dashi and a pinch of salt. Stir in a spoonful of salsa verde, then gently fold in the remaining scallops. Chill and marinate ceviche-style for 10–15 minutes.

   Make avocado cream: Blend all ingredients until smooth and creamy.

   Make salsa verde: Roast or grill the tomatillos or green tomatoes and chilli until lightly charred. Blend with olive oil, vinegar and salt until vibrant and smooth.

   Assemble: Spoon avocado cream into small dishes or glasses, top with the marinated scallop tartare, and finish with salsa verde.

   🌶️ Tip: Garnish with microgreens, fish eggs, sesame seeds or a tiny piece of crispy nori for bonus texture.

3. Wild mushroom and Porcini Risotto 

Flavour profile: Creamy, earthy, deeply savoury
Vibe: Comfort food gone chic

This is risotto, but dressed for the holidays. Serve it in small glasses or little bowls topped with roasted wild mushrooms and a generous shaving of Parmesan. It’s a little luxurious, and completely irresistible.

Ingredients (serves 6–8 as mini portions)

• 1 small onion or shallot, finely chopped

• 1 clove garlic, minced

• 1 Tbsp olive oil or butter

• 150g arborio rice

• 100ml white wine (optional)

• 750ml vegetable or mushroom stock, kept warm

• 10g dried porcini mushrooms, soaked in warm water, chopped

• 150g mixed wild mushrooms, chopped

• 30g grated Parmesan (plus extra to serve)

• Salt + pepper

• Thyme or parsley, to garnish

Method:

1. Cook aromatics: Sauté onion and garlic in oil until soft.

2. Add rice: Stir in rice, toast for 2 mins, then add wine (if using).

3. Add stock: Slowly add warm stock, one ladle at a time, stirring constantly. Include the soaking liquid from porcini.

4. Finish: Stir in porcini, Parmesan, salt and pepper. Cook wild mushrooms separately and spoon on top.

5. Serve: Portion into small glasses or bowls. Top with roasted mushrooms, more Parmesan and herbs.

🍄 Tip: Stir in a pinch of our Nordic Wild blend for extra depth, it pairs beautifully with earthy mushrooms and creamy rice or finish off with our Forest Funghi porcini salt.

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Final Thoughts

Holiday food doesn’t have to be fussy to feel special. These three appetisers strike the perfect balance between simplicity and sophistication, each bite layered with bold, fresh flavours and just enough flair to turn heads.

Want to spice things up even more? Explore our full range of globally inspired ZEST spice blends to take your small bites (and big meals) to the next level.