Finger Food Recipes For An Unbeatable Footy Finals Party

News| 5th September 2022
Finger Food Recipes For An Unbeatable Footy Finals Party
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Grand final season is in full swing and with it comes the fun of hosting unforgettable screening parties. To make things super easy, we have curated a list of practical, yet delicious foods to snack on while the game unfolds.

From ‘kicking’ things off with flavoursome lamb skewers and celebrating with salted caramel popcorn, we’ve gathered some easy-to-prepare finger food ideas that are sure to keep your guests full throughout the game.

Head to Roxburgh Village and pick up all the ingredients you need from Freshplus Supermarkets, Green Apple Fruit and Veg, or Coles before getting started.

Succulent first-quarter barbeque skewers


These skewers are deliciously simple and unbelievably soft when you bite into them. They’re full of flavour and good ingredients, so you’ll have plenty of energy to cheer throughout the entire game.


·       1 clove of garlic

·       Pinch of salt

·       1 tsp of dried oregano

·       1 tsb of olive oil

·       4 lamb steaks (750g in total)

·       Black pepper to taste

·       2 red capsicums

·       4 fresh bay leaves

·       2 lemons

·       Parsley to taste


1.     To make the marinade, peel and smash the garlic with a generous pinch of salt in a bowl using a fork or with a mortar and pestle. Mix in the dried oregano and olive oil.

2.     Cut the lamb into 3cm chunks, then place them in a large bowl. Season with black pepper and add the marinade. Mix to coat the lamb pieces.

3.     Halve, deseed, and cut the capsicums into approximately 12 equal pieces, then cut the lemons into 12 equal wedges.

4.     Thread 12 skewers with the ingredients, alternating between lamb, pepper, bay leaves and lemon wedges.

5.     Lay the skewers on a hot barbeque and roast for 6-8 minutes, turning throughout, or until lamb is charred and cooked through.

6.     Serve the skewers on a platter and sprinkle with parsley.

Half-time cob loaf with creamy spinach dip


A cob loaf almost never fails to excite a crowd, and the addition of a creamy spinach dip makes this recipe the perfect addition to any grand final event. Add some chilli, red onion or even marinated artichoke hearts and you’ve made a tasty dip that will impress your guests and leave them drooling for more.


·       1 cob loaf (250-500g)

·       250g of frozen spinach, thawed

·       1 cup of sour cream

·       ½ cup of kewpie mayonnaise

·       1 tsp of vegetable stock

·       Chilli flakes (optional)

·       1 red onion, chopped (optional)

·       2 tbsp of marinated artichoke hearts, chopped (optional)


1.     Preheat the oven to 180˚C.

2.     Slice the top off the cob loaf with a serrated knife and tear away the fluffy bread insides so the loaf retains its structure.

3.     Microwave the spinach for two minutes before breaking it apart using a fork. Place it in a sieve and press down to remove all the water from the leaves.

4.     To make the dip, mix the spinach, sour cream, mayonnaise, and vegetable stock powder. Optional: add chilli flakes, red onion or artichokes.

5.     Spoon the dip mixture into the cob loaf when you’re ready to serve.

6.     Pop into the oven for 5 minutes until the dip is slightly melted.

Cheesy third-quarter mini quiches


These quiches are so simple to make, you could whip them up between commercial breaks. They’re savoury, delicious, and easy to eat while sitting on the couch.


·       5 large eggs

·       130 ml of thickened cream

·       1 tbsp of brown onion, grated

·       1 tsp of chives

·       Salt and pepper to taste

·       3 sheets of puff pastry

·       1 cup of tasty cheese, grated

·       ½ cup of white button mushrooms, sliced

·       1 tsp of butter for greasing


1.     Preheat oven to 210˚C and grease two muffin pans with butter.

2.     Using a fork, beat the eggs, thickened cream, onions, chives, and salt and pepper in a bowl until well-combined.

3.     Using a glass, cut the puff pastry into circles and line each muffin pan hole.

4.     Divide the mushrooms and cheese into the muffin holes and spoon the egg mixture on top.

5.     Bake for 20-22 minutes or until golden.

Celebratory salted caramel popcorn


Celebrate your team’s win (or soften the blow of a loss) with this irresistible treat. The combination of sweet caramel and salty popcorn tastes gourmet and is the perfect bookend to grand final festivities.


·       4 cups of popcorn kernels

·       ¾ cup of brown sugar

·       125 g of butter

·       2 tbs honey or rice malt syrup

·       Pinch of salt

·       ½ cup of chopped pecans or walnuts (optional)


1.     Line a baking tray with paper.

2.     Cook the popcorn according to the packet instructions and place into a large bowl.

3.     Melt the brown sugar, butter, honey and salt in a saucepan over a low heat until the sugar has dissolved.

4.     Simmer for four to five minutes, stirring occasionally.

5.     Pour the caramel sauce over the popcorn and use a spoon to stir it through until all the popcorn is completely covered (add chopped nuts before stirring).

6.     Spoon the mixture onto the baking tray.

7.     Set aside to cool completely.

8.     Once cooled, break the popcorn into pieces and serve.

Together these recipes will transform your grand final party into an unforgettable sensory experience, regardless of the match result. Pop into Roxburgh Village and stock up on all the ingredients you need ahead of the big day.

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