Bringing Retro Party Food Back

Our panel of experts (AKA the Tiger Tribe team) spent a recent lunch break reminiscing about their favourite party foods from childhood. Our top 5 classics below.

Fairy Bread

Remember the first time you spotted fairy bread at a party? Tiny rainbow coloured balls on fresh soft white bread? The TT team recalls ridiculous amounts of fairy bread being consumed in their collective childhood memories. But what was the best way to make it? Shake 100s and 1000s over the buttered bread slices or press each slice of buttered bread face down into a bowl of sprinkles? How did your mum make it?

 

INGREDIENTS

  • 8 -10 slices of fresh white bread
  • Butter or margarine
  • Hundreds and thousands

DIRECTIONS

  • Spread slices of bread with butter or margarine.
  • Sprinkle with hundreds and thousands.
  • Cut into triangles.
  • Arrange on serving plate.

Cocktail Franks 

Depending on which part of Australia you grew up in, these tasty treats are known as cocktail franks, cheerios (really QLD?) or little boys (for obvious reasons)! Whatever you called them when you were a kid… they were just the best. And the addition of the toothpick made them seem all the more special and fun, perfect for multi-double dips in the bowl of tomato sauce.

Occasionally someone’s mum over boiled them, creating a split in the skin. Quite frankly (see what we did there?!), this was always a little off-putting — making the franks look like there were trying to turn themselves inside out. 

INGREDIENTS

  • 24 cocktail franks
  • tomato sauce
  • large toothpicks

DIRECTIONS

  • Bring large saucepan of water to gentle boil. Add cocktail franks to the boiling water, cook for couple of mins (not too long, the skins will split).
  • Insert a toothpick in each sausage
  • Serve with tomato sauce for dipping.

 

Chocolate Crackles 

Did you know that the oldest recipe for Chocolate Crackles was located in the December 1937 issue of the Australian Women’s Weekly?!

At 80 years young these chocolatey, crunchy little treasures are still going strong at kids parties around the country. Our panel came up with three reasons for their longevity 1) super easy to make (no baking), so the kids can help to make them 2) that thick layer of chocolate at the very bottom of the crackle. Not every crackle was created equal — it was a major score if you got one and 3) they are delicious. Current frontline research indicates that adults at children’s parties still eat chocolate crackles in equal numbers to kids.

 INGREDIENTS

  • 4 cups Rice Bubbles
  • 1 cup icing sugar
  • 1 cup desiccated coconut
  • 250g copha, chopped
  • 3 Tbsp cocoa

DIRECTIONS

  • Mix the Rice Bubbles, icing sugar, cocoa and  coconut in a large bowl.
  • Melt the copha in a saucepan over a low heat. Allow to cool slightly.
  • Add to Rice Bubbles mixture, stirring until well combined.
  • Spoon mixture into paper patty cases and refrigerate until firm.

 

Frog in a Pond 

Back in the day it seems there were two kinds of kids at birthday parties. The one’s that ate the jelly first and the ones that started with the frog. Turns out the TT panel are pretty much split down the middle on this one. But what does it say about the kids that lived life frog first? Impulsive, thrill seeking? And if you went jelly first were you disciplined, saving the best for last? Or perhaps you were that one kid, the innovative one that used the frog as a chocolate spoon to eat the jelly. Or maybe you just didn’t like jelly…

INGREDIENTS

  • 1 x packet Green Jelly
  • 1 x packet Blue Jelly
  • 4 white chocolate frogs
  • 4 milk chocolate frogs

DIRECTIONS

  • Place 8 x 1 cup (250ml) clear plastic cups onto a tray.
  • Prepare the green and blue jellies according to pack instructions in separate bowls.
  • Pour the green jelly evenly between 4 glasses and the blue jelly evenly between the other 4 glasses.
  • Place in the refrigerator and allow to set firmly.
  • Just prior to serving, press a white chocolate frog into each of the green jellies and a milk chocolate frog into each of the blue jellies.

 

Party Pies and Sausage Rolls 

Good things come in small packages and party pies and mini sausage rolls are proof in point. They are small, they have “party” in their name. And they are delicious.

But always beware the molten mince! Sadly nearly three quarters of our party food panel suffered a burnt tongue or roof of mouth in childhood, from eating a too hot party pie.

It’s easy to see how it happens… they just smell so good and you are starving after a hard fought game of musical chairs. Even though you KNOW they’re going to be piping hot… you have to eat one, right now!

INGREDIENTS

  • 1 x pack of frozen party pies
  • 1 x pack of frozen sausage rolls

DIRECTIONS

  • Preheat oven to 180°C (170°C Fan Forced).
  • Remove party pies and sausage rolls from pack and place on baking tray.
  • Heat for approx 20 minutes, if frozen, 10 minutes if thawed.

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