[ChEEbA]

Ok...essentially, I probably dont NEED it, but I'm interested in your input.
As most of you know, I'm on the long path to becoming a chef...so, just like the furniture removalist will be automatically conscripted to help with any friends moving, it seems that the guy who cooks gets catering duties.

Here's the scene - This chick is turning like 43, and is gonna be having a party, with about 20 heads, tops.
There's GREAT seafood available around the area, in fact, some of our countries BEST...So, I wanna do SOMETHING with seafood...that's the given.
Now, they're looking at small dishes/fingerfood.

So I've brainstormed the following over the last hour:

*Tropical fruit kebabs with my own fruit salad dressing (this time made with some excellent local honey to substitute for brown sugar), served beside will be a fresh mini cherry pudding with cointreu over the top. Clearly, this list isn't in order...that'd be for dessert.

*Pre-marinated tandoori lamb cutlets bbq'd, spicy mint and cucumber raita (its like a yhogurt sauce) on top, served with a mixture of freshly diced tomato, onion and cilantro....soemthing I've tried at many an indian restaurant as a side dish..VERY nice stuff.

*Thai style "warm" spicy rare bbq'd beef salad on hokkien noodles, with "asian" type vegetables, light amount of sweet chilli dressing. I'd also LOVE to add some yellow grape tomatoes if I can get any up there...and pomegranete seeds. Maybe some orange chunks, and fresh thai basil and mint ripped up in there too...still thinking.

*Some baked vol-au-vents, as yet undecided fillings...but I'd like at east three different fillings (open to suggestion here).

*I'm thinking for the seafood, a mixed kebab with some local swordfish, tuna, mussels, baby octopus, pineapple, capsicum, in cajun spices, lemon juice, I will be pushing some slices of kaffir lime leaves into the gaps, because I think that stuff goes BADASS with seafood.

*Baked Scallops, garlic and ginger, wholeseed mustard, cheese melted over the top, served still bubbling...a little soy over the top., I may serve these in the middle of a large dish, with prawns all round.

I know it looks like a fair bit...but I want there to be a good selection, there's a lot of people, and its paid for...so yeah, I could use some suggestions and comments...