You might be organising a morning or afternoon tea for parents, staff, fundraising or a birthday. How about trying to include more 'everyday' foods like fruit, vegetables, dairy foods, breads and cereals and meat, fish and eggs? Use your imagination to reduce the 'sometimes' foods like biscuits, lollies and chips.

Quick and tasty ideas:

• Sliced fruit platter - try watermelon, rockmelon, honeydew melon, strawberries, pear, apple, banana, pineapple – the options are endless!
• Wholemeal or multigrain crackers and dip e.g. hummus, avocado, or salsa
• Fruit bread or fruit buns

Ideas for when you have more time:

• Mini pizzas – top wholemeal English muffins with tomato paste, grated cheese and vegetables.  Try tomato, pineapple, spinach, mushrooms, and capsicum. For extra interest you could make faces out of the vegetables.
• Fruit or vegetable pikelets (Find recipes on this website)
• Scones or mini muffins with added fruit or vegetables. (Find recipes on this website)
• Vegetables and dip - try snow peas, capsicum, cucumber, and cherry tomatoes cut in half.
• Traffic light sandwiches – tomato, cheese and cucumber slices.
• Pita chips – cut pita bread into triangles, sprinkle with grated cheese and bake in a moderate oven until crispy. Serve with dip.
• Fruit kebabs – thread soft fruit onto icy pole sticks. Try kiwi fruit, strawberries, grapes, melon, orange and banana.
• Mini vegetable frittatas - add lots of vegetables such as tomato, mushrooms, spinach, capsicum, sweet potato, onion and corn.
• Savoury toast melts – use wholemeal or wholegrain bread and add lots of vegetables with cheese. These can be cut into shapes with cookie cutters for extra interest.
• Nibble plate – try cheese cubes, vegetable pieces (steam or grate hard vegetables), fresh fruit, mini meatballs, halved boiled eggs, wholemeal or wholegrain crackers and dip.

 To drink:

• Make sure there is plenty of cold water to drink.

Remember food safety; don't serve up any surprises!

• Wash fresh vegetables and fruits well before using.
• Take care with foods like dips, chicken, meat and egg which can allow fast bacterial growth.
• Chill food well before packing. Do not transport food if it has just been cooked or is still warm.
• Use a frozen ice brick and insulated cooler bag to transport food.
• Cover all ready to eat food well.
• Remember to ensure that all foods are prepared age-appropriately; e.g. vegetables and fruits are grated/cut/steamed first if they are a possible choking hazard.