Gourmet Picnic Recipes
for a Romantic Picnic

A Gourmet Picnic

Make these gourmet picnic recipes for a gourmet menu to eat on a romantic picnic. They are easy and simple to prepare but add that special something that is needed for romance.

Keep things simple and you will not be stressed on your picnic. Get in the mood to enjoy it as much as your partner.

Try to make food in advance so that you are not rushed just before the picnic but can relax and just look forward to being  together


Fresh Oysters

Plate of Oysters

Nothing could be simpler and the best gourmet picnic recipes are simple.

Buy a dozen oysters on half shells
Often they come arranged in a pack that is easy to carry.
If not arrange them yourself in a flat dish with a lid.
Serve plain or with a lemon wedge, black pepper and thin slices of brown bread.

Avocado and Prawns with Mango

Avocado ,mango and prawn salad
  • 8 tbsp. olive oil
  • Juice of ½ orange
  • Handful of fresh coriander leaves
  • 1 ripe mango
  • 2 ripe avocados
  • 300g cooked and peeled large prawns
  • Mix the oil, orange juice and chopped coriander to make a dressing.
  • Peel, stone and slice the mango .
  • Cut the avocados in half. Remove the stone and the skin.Slice the flesh.
  • Place avocado, mango and prawns in a container with coriander leaves.
  • Season to taste.
  • Drizzle with the dressing.
  • Sprinkle with coriander leaves to serve.

This is another of those simple gourmet picnic recipes to serve as a starter. There is nothing like fresh fruit and prawns. I just love mangos especially when they are sliced and ready to eat!


Some gourmet picnic recipes to try for your main course.

Sundried Tomato and Feta Quiche

Quiche Slice
  • 2 sheets frozen shortcrust pastry
  • 1/3 cup chopped sundried tomatoes
  • 200g feta cheese, crumbled
  • 1/4 cup chopped basil leaves
  • 1/2 cup black halved and pitted olives
  • 1/2 cup grated tasty cheese
  • 2 eggs
  • 1 cups cream
  • Preheat oven to 200°C.
  • Line a 23cm loose-based flan tin with pastry.
  • Place baking paper over pastry. Cover the base with uncooked rice.
  • Bake for 10 minutes.
  • Remove paper and rice.
  • Spread tomatoes, feta, basil, olives and cheese into the pastry case.
  • Whisk eggs, cream, and salt and pepper to combine.
  • Pour over tomato mixture.
  • Reduce oven temperature to 180°C.
  • Bake for 30 to 35 minutes, or until firm in the centre.
  • Allow to cool before slicing and packing for your picnic.

Green Salad with Prosciutto

Green Salad
  • 2 slices prosciutto
  • 1 egg
  • I garlic clove
  • 2 tbls lemon juice
  • 1tsp Dijon mustard
  • 25g parmesan cheese
  • 75ml olive oil
  • 1 baby lettuce
  • Fry the prosciutto in a pan until crisp. Cool and break into small pieces.
  • Grate half the cheese.
  • Mix the cheese and the prosciutto with the lettuce leaves.
  • Place the salad in an airtight container.
  • Mix the egg, garlic, lemon juice, mustard and the other half of the cheese in a food processor.
  • Slowly add olive oil while processing to make a dressing.

Carry the dressing to the picnic in a jar.
At the picnic toss the dressing through the salad to serve.

Potato Salad

Potato Salad
  • 4 eggs
  • 4 Desiree potatoes
  • 2 spring onions
  • 1 apple
  • 1cup mayonnaise
  • Dice potatoes into 3cm cubes. Steam them for about 15 mins. Refrigerate until really cool.
  • Hard boil the eggs. Cool, peal and cut into quarters
  • Chop the spring onions and apple into small pieces.
  • Place the potatoes, eggs, apple and onions in a bowl and fold through the mayonnaise.
  • Season with salt and pepper to taste.

Some extra hints to help you make the perfect potato salad.

  • There is no need to peel the potatoes. The red skin adds colour to the salad. Steam the diced potatoes in steamer over a pan of boiling water until they are soft but not falling apart. (The potatoes keep their shape better if steamed instead of boiled).
  • Cover the eggs with cold water in a pan and bring to the boil. Turn off the heat, cover and stand for 15 minutes. Cool the eggs under running water, crack all over and peel.
  • You can add any firm vegetable to this salad. I always use apple but celery, capsium or carrot would make a nice change.
  • Make this salad in advance. It will keep for several days covered in the fridge.

Spoon the salad into a box with a sealed lid to take on your picnic.


Delicious gourmet picnic recipes to finish a perfect meal.

Chocolate Truffles

Chocolate truffles are expensive to buy but easy to make

Chocolate Truffles
  • 300ml double cream
  • 300g dark chocolate, chopped
  • 1 tsp salt
  • Chocolate flakes
  • Place the cream in a pan and bring to a simmer.
  • Melt the chocolate in a bowl over a saucepan of water.
  • When the cream is simmering, remove from the heat, add salt.
  • Add to the melted chocolate a third at a time, making sure it is cream is thoroughly mixed.
  • Pour the chocolate mixture on to the lined tray to cool
  • Then refrigerate until set.
  • Using a melon baller scoop out balls of chocolate.
  • Roll in chocolate flakes

Berry Tarts

Berry Tart

For the topping

  • 450g frozen mixed berries
  • 80ml (1/3 cup) Grand Marnier
  • 1-2 tbs caster sugar

For the pastry cases

  • Melted butter, to grease
  • 225g (1 1/2 cups) plain flour
  • 2 tbs icing sugar
  • 100g butter, chopped
  • 1 egg yolk
  • 1-2 tbs iced water

For the filling

  • 2 x 250g ctns mascarpone
  • 125g (1/2 cup) smooth ricotta
  • 2 tbs icing sugar, extra
  • 1 1/2 tbs Grand Marnier, extra

This makes the most yummy little tarts.

  • Combine the berries, Grand Marnier and caster sugar in a bowl. Set aside.
  • To make the pastry cases. Preheat oven to 180ºC. Line 6 muffin pans with metal patty cakes.Mix flour, icing sugar and butter until the mixture resembles fine breadcrumbs. Add the egg yolk and water, and blend. Knead gently until just smooth. Divide the pastry into 6 portions. Roll out until 5mm thick. Line the tins with the pastry and trim any excess.Place in the fridge for 10 minutes to chill.
  • Cover the pastry with non-stick baking paper and fill with rice. Bake for 10 minutes. Remove paper and rice. Bake for a further 5-10 minutes or until cooked through. Set aside to cool.
  • Make the filling
    Place mascarpone, ricotta, extra icing sugar and extra Grand Marnier in a bowl. Gently fold until just combined. Divide the mixture among pastry cases.
  • Top with berry mixture.

Make these gourmet picnic recipes from the picnic menu and you can be sure of a romantic evening.

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