From cob loaf dip to devilled eggs, these classic party bites shine with the right bottle.
Never hosted a retro-themed party? You’re missing out. Costumes (flares!), decor (lava lamps!), and tunes (Rolling Stones’ Black and Blue!) are great places to start. But don’t get caught out serving modern-day snacks at a retro party – no fancy platters are allowed here. This is a time to commit to every part of the retro theme and dust off all the vintage cookbooks you’ve collected from op shops over the years (yep, that includes those by The Australian Women’s Weekly and Country Women’s Association). The more questionable the food styling, the better. From devilled eggs and prawn cocktails to cheese cubes on toothpicks, retro snacks are back and we have the drinks to pair with them.
Now, hollow out a cob loaf, throw on some flares and start up the record player – it’s time to party vintage style (with some very contemporary drops).
Your nana may have served you devilled eggs at some point – most likely when you didn’t love the idea of a hard-boiled egg, let alone sliced in half and stuffed with a questionable filling. Also known as stuffed, curried, dressed or angel eggs, these are hard-boiled, peeled, halved and hollowed out, and then filled with a creamy yolk mix – usually mayo and mustard, sometimes with a dash of paprika, cinnamon or curry powder for flair. They’re a classic appetiser: served cold, easy to eat one-handed (perfect for a stand-up soirée), and surprisingly good with a flute of bubbly. Why? The bubbles bring a crisp, cleansing texture that contrasts beautifully with that mouth-coating smooth, savoury filling.
So, which sparkling? Isabel Estate’s Marlborough Brut Cuvée Méthode Traditionnelle is a thoughtfully crafted, small-batch sparkling wine made using the traditional method. Think minerality, bright fruit and toasty complexity – all in a Champagne-style package – without the price tag.
Toothpicks: the unsung heroes of pre-dinner appetisers. They played a starring role at dinner parties in the 1970s. By far the simplest of all the retro snacks we’ve listed here, the humble pickled onion and cheese stack still reigns supreme (especially if you fear making anything too complicated in the kitchen ahead of a party). Now, there’s no recipe here, but we’re going to leave this here if you’re feeling a little creative – and a little kooky. Your cheese of choice is up to you; a sharp vintage cheddar works well with the tangy sweetness of your pickled onions. Just don’t opt for anything too crumbly or you’ll be trying to get cheese off the carpet for days.
A nice drop for this snack is the Longview Macclesfield Adelaide Hills Grüner Veltliner. This is a vibrant, mineral-rich white with crisp acidity, spice and texture, and it's food-friendly and critically acclaimed. Nice. You can expect a pale, crisp white with notes of pear, grapefruit and a hint of pepper. It’s zesty, smooth and refreshingly dry, with a tangy finish that lingers – the perfect balance for the creamy and salty cheese and punchy onion, refreshing your palate between bites.
No bowl? No worries. Use a loaf of bread as a vessel instead. The traditional dip included in this recipe is usually French onion or spinach style, but you could really go wild here if you wanted – think chilli smoked salmon, bacon and basil, or even butter chicken. Break some rules while you break the bread with this list of variations, if you’re feeling a little adventurous. Why people aren’t bringing more cob loafs stuffed with a tasty dip to parties, we don’t know, but we reckon it’s time to see more of them.
As for a wine pairing, the Oakridge Over the Shoulder Chardonnay is a stellar choice. Firstly, it’s well-balanced. Secondly, it has vibrant orchard-fruit flavours (think nectarine, peach and grapefruit) and subtle oaky notes. Together with its crisp acidity, it all plays nicely with the savoury, salty and creamy dip. So, grab a cob, whip up some dip and pick up a bottle of chardy on the way to the party.
Who decided that jelly was only for children’s parties and the all-you-can-eat buffet at Pizza Hut (remember those)? Rude. Bring it back, we say. And why not try the (very) easy at-home version with your choice of red or blue fruit? You can go super simple and use a fruit juice of your choice; all you need to do is activate some gelatin in a bit of cold juice, then whisk in boiling water and the remaining juice until the mix is smooth. Pour it into a lined dish, chill for about four hours until firm, then slice and serve. Obviously, there are some key ratios and measurements in the mix, but you get the idea. If you want to use actual fruit, try cranberries, raspberries or blueberries (frozen works). You’ll also score extra points if you set your jelly creation in an equally retro jelly mould and give it a good jiggle when you pop it on the table in front of your guests.
For this drink pairing, we are all about the Zonzo Estate Moscato. It offers just the right amount of fizz and freshness, with its balanced flavours of nectarine and slightly grassy acidity. Not too sweet, this is a fun wine that meets the fruit jelly’s sweetness nicely.
And last but not least, we have mini bacon quiches (or Quiche Lorraine), which are the perfect mouthful of melty gruyère cheese, smoky bacon and crumbly pastry. It’s the simple things in life, ya know? The great thing about these appetisers is they can be prepared in advance and reheated for your event – or even served cold if you’re hosting (or attending) in summer.
Team with the French-ish theme by pairing these tasty quiches with a bottle of Mommessin Grandes Mises Saint Amour Beaujolais. This is an easy-drinking lighter-style red: smooth, fruity and a little floral. It smells like cherries and violets, with a hint of spice. On the palate, it’s soft and silky with a nice long finish – full of flavour without being heavy. Its gentle tannins won’t compete with the eggs in the quiches, or make them taste metallic, which some heavier reds might do. Plus, the wine’s natural acidity helps balance the richness and keeps every bite feeling light.
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