Prehistoric party themed food
Bones, eggs and jungle elements combine for a dino feel that is perfect for a prehistoric-themed party! Here are some ideas

Home-made ginger beer


  • 450g sugar
  • 4.5 litres of water
  • 1 lemon
  • 40g fresh ginger
  • 2 tsp powdered ginger
  • ½ cup fresh mint


  1. Bruise the ginger (wrap in a clean cloth and hit with a rolling pin) to release flavour then slice thinly.
  2. Finely peel the lemon, removing only the outer layer. Squeeze the juice.
  3. Place the ginger, lemon rind, powdered ginger and mint into a bucket or large bowl.
  4. Pour over the boiling water, add the lemon juice and stir well.
  5. Allow to cool and place into jugs with loads of ice and extra ginger to garnish.

Chocolate ‘dino’ eggs


  • 8 eggs, washed
  • 200g milk chocolate
  • 50g roasted almonds, roughly chopped
  • 50g Jelly Tots


  1. Slice the tops off the eggs, remove the raw egg and wash the egg cases thoroughly making sure you don’t crack the egg case. Leave to dry in the egg carton.
  2. Melt the chocolate in a double boiler until smooth and glossy.
  3. Add the nuts and Jellytots.
  4. Pour the chocolate mixture into the cleaned and dried egg cases, keeping them upright.
  5. Place in the freezer until they harden.
  6. To serve, peel away a bit of the egg shell to show the chocolate and dust with icing sugar.

Chocolate and marshmallow volcanoes


  • 90g butter at room temperature
  • 100g dark chocolate, melted
  • 3 tbsp cocoa, sifted
  • 1 cup self raising flour
  • ½ cup castor sugar
  • ¼ cup marshmallows, cut into small pieces
  • ¼ cup chocolate chips
  • 2 tbsp milk


  1. Preheat the oven to 180ºC.
  2. Wash and dry tin cans, ensuring they are well sterilised.
  3. Place the butter, flour, castor sugar and milk in a bowl and beat until light and fluffy.
  4. Add the chocolate and cocoa and stir well.
  5. Fold in the marshmallows and chocolate chips.
  6. Spoon the mixture into the wellgreased tins until three quarters full.
  7. Place tins on a baking tray and bake for approximately 20 minutes.
  8. Remove from the oven and place on a cool heat-proof surface.
  9. Place a few chocolate chips on the top of the volcano for extra chocolate “lava”.

Cupcakes “nest” cake


  • 90g butter at room temperature
  • 1 cup self raising flour
  • ½ cup castor sugar
  • 2 tbsp milk
  • 1 tsp vanilla extract


  1. Preheat the oven to 180ºC.
  2. Place all the ingredients into a bowl and cream until light and fluffy.
  3. Spoon into paper muffin cups (in muffin tray) until half full.
  4. Bake for approximately 20 minutes until golden brown.
  5. Cool on a wire rack before icing.


  • 50g butter
  • 45ml cream
  • 225g icing sugar
  • 50g Milky Bar chocolate with Rice Krispies


  1. Place all the ingredients into a saucepan and melt on medium heat until the ingredients caramelise and turn golden brown.
  2. Allow to cool and thicken.
  3. Ice the cupcakes generously and allow to set.
  4. Mould white bone shapes from fondant icing (store bought) and place on top of cupcakes.
  5. Stack the cupcakes on a grass mat and decorate with fresh reeds and leaves.

Soup with bone biscuits


  • 500g sweet potato, peeled and cubed
  • 500g butternut, peeled and cubed
  • 2 apples, peeled, cored and cubed
  • 2 litres vegetable stock


  1. Boil all the ingredients until the vegetables are tender.
  2. Allow to cool slightly and then purée with a hand blender or liquidiser.
  3. Reheat before serving.

Bone biscuits


  • 250g self raising flour
  • 60g butter, chilled
  • ½ cup fresh Parmesan cheese, grated


  1. Preheat the oven to 180ºC.
  2. Mix all the ingredients together. If the mixture is a bit dry add a little milk to bring it together.
  3. Knead on a floured surface until properly combined.
  4. Place in the fridge for 30 mins.
  5. Roll out onto a floured surface until the pastry is about 50mm thick.
  6. Cut out bone shapes and place onto a greased baking tray.
  7. Bake in the oven for seven minutes or until the biscuits are golden brown.
  8. Remove from the oven and place on a wire rack to cool.

Chicken and chip parcels


  • 4 chicken breasts
  • Breadcrumbs
  • 2 eggs, lightly beaten
  • 2 potatoes, washed
  • Salt and pepper
  • Oil for deep frying


  1. Parboil the potatoes (whole with skins) making sure the potatoes are not completely cooked through.
  2. Cut them into wedges and deep fry in oil until golden brown. Season with salt and pepper
  3. Cut the chicken breasts into bite-size strips. Dip them into the beaten egg, then breadcrumbs and place them directly into the preheated oil.
  4. Fry until golden brown. Season with salt and pepper.
  5. Place a square of wax paper onto a square of brown paper. Put a few strips of chicken and a few potatoes wedges onto the paper and fold into individual parcels.
  6. Secure with raffia, ribbon or string.

Need a party theme to go with the prehistoric themed food?

Go here:

Read Parent24’s Comments Policy publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
Birthday party invites


Want to know what your baby looks like and what you can expect at this stage?




Play creatively

Don’t let your little one’s frustration with wanting to ‘get things just right’ stop them from playing creatively.

See more >


Everything from parties to pre-schools in your area.