what is seasonal for the month of February Fruits Avocados Berries: Blueberries Berries: Raspberries Berries: Strawberries Figs Grapes Limes Lychees Mangosteens Melons Nectarines Oranges: Valencia Passionfruit Peaches Pears: Howell Pears: Williams Pineapples Plums Prickly Pears Rambutans vegetables Beans: Butter Beans: Flat Beans: Green Beans: Snake Capsicum Celery Chillies Chokos Cucumbers Eggplant Lettuce Mushrooms Onions Okra Peas: Sugar snap Radish Spinach Squash Sweetcorn Tomatoes Zucchini source:http://www.sydneymarkets.com.au/markets/produce-market/whats-in-season/summer.html KNOW YOUR BEANS BUTTER BEANS Swap green beans for sweet and crisp yellow butter beans. To cook the beans, plunge into a pan of boiling water for 2 minutes until just crisp. Drain and refresh in cold water, pat dry then add the beans to your summer salads. Alternatively, for a quick side dish, return the beans to the hot dry pan and toss with a drizzle of extra virgin olive oil, crushed garlic, sea salt and black pepper SNAKE BEANS Slender snake beans are sold by the bunch and are in peak season from late summer until early autumn. They’re quite flexible although they feel firm. Chop beans into bite-sized pieces and add to Asian-style stir-fries, soups, curries and salads. To retain crispness and flavour, rapidly cook the beans. GREEN BEANS A favourite fresh bean, this stringless variety simply requires the stems to be trimmed before cooking. Like butter beans, they’re best cooked rapidly to retain their delicious crunch and vibrant colour. For a colourful summer combo, cook a mix of green and butter beans. FLAT BEANS Wide wavy flat beans are cooked in their pods. Drain and refresh in cold water then pat dry. Add a squeeze of lemon juice, a drizzle of extra virgin olive oil then season and toss with crumbled feta to make a delicious side dish. COOL WAYS TO USE WATERMELON Toss sliced watermelon (remove the rind) with crumbled feta, mint leaves and black olives for a quick and tasty side dish. Freeze watermelon cubes or balls in a snap-lock bag then use as an ice cube alternative. Toss watermelon cubes with blueberries and cherries in a luscious summer fruit salad. Grill it with olive oil, salt and pepper, serve with chilli, lime juice and honey Salsa it with combined onion,capsicum jalapeno peppers, coriander, fresh lime juice, salt and pepper. Puree it with strawberries, rose and make sorbet. Or just eat it Back to Sydney catering Blogs home
Paella Catering Sydney The latest demand for catering in and around Sydney has been our paella food station, from paella valenciana, a simple robust paella with chicken breast and thigh meat, chorizo sausage to our premium classic paella with a blend of white fish and mixed seafood (mussels, squid, prawns, whole large prawns) chorizo sausage, chicken breast and thigh meat Our paellas contain premium, fresh ingredients with generous portions. which we cook from scratch, on site, in front of your guests to add that little bit of theatre We have been travelling to events outside of Sydney and can cater for small groups up to larger groups of 500+ people. All our pans sit on their own tradtional gas burners, which is perfect where access to power may not be possible The secret to the perfect paella It is not whether it contains seafood or not, paella is above all, a rice dish and it is ultimately good rice that makes a paella great. Rice is a tricksy ingredient and, just like risotto, certain rules must be observed to achieve paella nirvana. For a start, one needs a short-grain variety not long-grain, to absorb liquid easily and won't dry out, even when the outside is toasted to a crunch, as well as a paella pan so the house made stock cooks off quickly and evenly. Unlike with a risotto, stirring is absolutely forbidden The second most important ingredient is the chorizo, we recommend and use Navarro from http://laboqueria.com.au/. Why because it cames the mountainous region of ‘Sierra de Segura’ lies between the pimentón and saffron spice fields. Bright citrus notes have mellowed, bringing a balance to the sweet and sour. Finally, the socarrat (the bottom layer of rice yields a golden caramelised crust) you know you've reached the pinnacle of paella greatness and is considered the tastiest part of the paella. To ensure you don't miss out, use a large spoon to gently scrape it from the bottom of the pan. Home We can also offer a choice of food stations that not only including our infamous paella, but a bbq station, sushi and sashimi, stir fry station and much more...
The Roo Brothers drop off catering service in Sydney Whether on a budget or last minute event that requires quality food, we have a range of menus that should suit. From our cold hand made canapes drop off menus, through to packages that require minimal re heating,we also have some great corporate lunch options such individual lunch packs. These cold canapes are designed for those times you need great food for your office. Perfect for those Friday afternoon drinks with the staff. Our mixed selection platters of chef selected cold canapes are a great way to offer a beautifully presented and wide variety of grazing food to your guests without having to pick individual items. Each platter has been curated with a selection of finger food and canapé items that work well together to provide a delicious and hassle free option. Sample Cold Canapes Delivery Sydney Green asparagus wrapped in prosciutto, bocconcini and red pepper zucchini, corn, and haloumi fritters (V) With a roasted capsicum relish roasted cherry tomatoes, caramelised onion, bocconcini (v) in a poppy seed tart smoked salmon served in a citrus tart topped with crispy fried shallots, tomato and dill aioli Rare roasted beef tenderlion with horseradish cream on a wattle seed wafer Rare roast beef roll ups with asparagus and pesto sashimi salmon avocado, lime, tomato served in a chilli jam tart Peking duck with preserved ginger pancake with a spicy plum sauce lamb backstrap tart with caramelised onion and thyme goat cheese sashimi salmon avocado, lime, tomato served in a chilli jam tart Classic prawn cocktail served on shot glass With our seafood sauce catering menus
Sydney Wedding Catering Grazing Tables Straight after the wedding ceremony most of the time couples will take some time to enjoy their new just married status and have some photos taken with their bridal party and family. The usual plan for a lot of weddings is to the serve traditionally, some canapes, finger foods and a glass of wine. Have you considered an alternative option for the post wedding ceremony, how about a grazing table? WE ARE SEEING A TREND TOWARDS MORE CASUAL STYLE OF FOOD SERVICE WITH A UNIQUE GRAZING TABLE. We love the idea of setting up a grazing table. Like this one shown below from a wedding at in early 2016. Grazing tables feature a variety of meats, cheeses, antipasto, breads and fruits, while guests mingle and listen to a live band. The secret to an unforgettable and delectable grazing table is having high-quality ingredients with a variety of different textures and flavours. Think about including great Australian cheeses, seasonal fresh fruits, beautiful spreads, gorgeous dips, lashings of marinated char grilled vegetables and selection of the freshest breads. Every component is a crucial part in the table and should be delicious and memorable on their own even better when paired with each other. Decadently styled grazing tables can be a visual feast can add to the aesthetic of your day with a bohemian wedding aesthetic. Grazing tables are an incredible way to cater to your wedding guests. Can you imagine guests being welcomed after your ceremony to a glass of champagne and a grazing table to enjoy as the sun sets? Ideally you want to include ingredients that taste good and look good. Think about a mix of decadent delicious fruit, crusty bread, cheeses and meats for the table. All displayed on wooden boards, in various sizes and thickness. For an even more delightfully rustic display you can use boards with different wood grains and colours. Include wood rings, marble slabs, glass platters and porcelain bowls. Once you have displayed the foods on your grazing table, fill out the table setting with fresh flowers, candles and unique personal touches. Or you can add to your theme by styling your table with rustic wooden crates, raw linen and over sized easels. Home Grazing Tables catering menus Get in touch and have a chat about some great grazing table wedding food ideas p: 94361133 e:firstname.lastname@example.org Previous wedding blog: Cocktail wedding style
Christmas Party Catering in Sydney It's all about the great food and service in the location of your choice. Here a list of what The Roo Brothers able to offer you at this years Christmas Party in Sydney Christmas party catering bash Venue ideas Furniture hire All tableware hire including glassware, crockery, cutleryand linen Professional waitstaff Marquee installationAV & PA And of course we have a great range of menu options available to make your Christmas event a breeze this year. Our regular clients have already filled most weeks in December, so be sure to book your Christmas party catering. Choose from a traditional lunch, to relaxed summer BBQ and let us take care of the rest Sample traditional Christmas catering menu While turkey is a much loved Christmas classic, roast chicken, lamb and beef are all part of Australian Christmas traditions. And for an absolute show-stopper, you can't go past a glazed ham, studded with cloves and doused in honey for the ultimate Christmas treat Spiced Roast Pork Slow Roasted Lamb Shoulder Delicious Roast Beef Butter Roast Chicken Pair your Christmas feast with all the traditional trimmings, from golden roast potatoes to beautiful honeyed carrots. Golden Roast Potatoes Carrots with Honey Glaze Classic Roast Vegetables with Roasted Garlic and Rosemary Green Beans with Almonds Roast Carrots and Parsnips with Maple Syrup Decadent pudding After a traditional roast lunch, finish the meal with a classic pudding with housemade custard, or a boozy decadent brandy sauce. Don't hesitate in speaking with us about your Christmas party catering on 9436 1133 or email an enquiry form. We look forward in working with you. Home Catering Menus
catering for dietary restrictions or preferences based on cultural or health issues Why?: Gluten intolerance, celiac disease, affects 1 in 100 people in the UK and Australia. There are plenty of people needing gluten free food options for special events. It's important to be aware of the dietary requirements of your guests. Different people, different needs Vegetarian: A vegetarian diet does not include meat. Some vegetarians will eat seafood so it is important to clarify the specific nature of dietary restrictions. Vegan: A vegan diet does not include meat, fish or any animal by products such as cheese and other dairy products. Pork: Some religions prohibit consumption of pork, ham and their byproducts. There are many reasons for dietary constraints and they differ from person to person. Some of the more common restrictions include: Food allergies and intolerance dairy-free, shellfish allergies, nut-free and gluten-free Special dietary requirements vegetarian, vegans and pregnancy Religious reasons halal, kosher In Australia, the two most common food intolerances are to gluten and lactose. Gluten is a protein found in wheat, rye, barley and oats. A gluten-free diet is necessary for people with coeliac disease. Safe alternatives to bread and pasta dishes include fruits and salads, rice and sushi. Lactose is the sugar contained in milk, cream, yoghurt and some soft cheeses. Being lactose intolerant doesn't mean you're allergic to milk. It just means you may feel unwell after eating lactose based products after eating lactose based products because your body has difficulty digesting them. Here are a few more useful tips Non-dairy products are lactose-free but still contain milk proteins Dairy-free products do not contain any milk products at all Free-of-milk proteins means they're safe for people with lactose intolerance or milk allergies. They'll also suit those on a vegan diet. If you have a guest with a nut allergy, it's best to call us to discuss the menu options we have available. In severe cases, we recommend asking your guest to supply their own food. This will ensure their personal safety and your peace of mind. Home
What is in season for the month of October in Sydney Fruit Avocados Banana Blueberries Grapefruit Mangoes Melons Oranges: Valencia Papaw Papaya Passionfruit Pineapples Pomelo Strawberries Tangelos Vegetable Artichokes: Globe Asian greens Asparagus Beans: Broad Beans: Green Beetroot Cucumber Chillies Fennel Garlic, fresh Kale Lettuce Mushrooms Onions: Spring Onions: Green (Shallots) Peas Potatoes Silverbeet Spinach Watercress Zucchini What to do with all these cheap strawberries in Sydney at the moment Chocolate dipped Fresh with sugar Strawberry and cream tart Strawberries 'n' cream sponge cake Fresh strawberry milkshake Roasted strawberry crepes Grilled donuts with strawberries Warm strawberries with frozen strawberry yoghurt
The Benefits of a Cocktail Wedding Cocktail wedding receptions are continuing to be a popular choice for couples getting married. The traditional sit down wedding in a generic ‘one size fits all’ function room definitely isn’t for everyone, and there are a range of reasons why our catering team continue to work with couples to create a wedding reception with a difference. If you’re planning your nuptials, and you haven’t considered the cocktail wedding format, we give some serious "food for thought"( excuse the pun) why this could be the style of wedding you’ve been looking for. ALLOW GUESTS TO MINGLE AND BE SOCIAL Forget the politics of seating arrangements with a cocktail wedding. A stand up cocktail wedding removes the chance of someone being seated next to who they don’t like and the risk that someone feels offended they’re not placed closer to the bridal table also is removed. A cocktail wedding reception is far more fluid, allowing guests mingle and be social. On the wedding day, the bride and groom will also be able to circulate around the reception area far more freely. SOPHISTICATED WITHOUT THE PRICE TAG Many cocktail wedding events are a fraction of the cost of what a traditional wedding costs, but are no less sophisticated. As the extra cost of hiring tables chairs, linen, plates and cutlery etc of a traditional wedding would add $15.00 per person, and that is just for eating dinner. Unlike function venues, we don’t charge unfair wedding premiums simply because the event is a wedding. Our clients still get sophisticated and seasonal food offerings without the premium price tag others charge, allowing more money to go towards other things. MORE FOOD CHOICES Guests are presented with more different flavours and food offerings at cocktail wedding with an exciting range of hot and cold canapes and fork food offerings consistently brought out throughout the evening. This makes the food a talking point and can provide more interest in the food than the traditional alternate option of the chicken or beef, offered as the choices for sit down weddings. It’s also a good idea to have set food stations around the room for guests to grab and go as they feel. MORE FLEXIBLE AND RELAXED FORMAT AND MORE GUESTS A cocktail wedding is a far more relaxed and flexible affair, but doesn’t have to be any less stylish. Choose from more indoor and outdoor locations, an create food based around a specific theme and venue that you may have in mind. THINGS TO REMEMBER WITH COCKTAIL WEDDINGS Have enough seating – Is important that there are still different seating options including lounge style, bar seats, regular seating and other forms of seating scattered around. We recommend a ratio of seats for around a half the number guests. Make sure there is enough food – This won’t be a problem when using The Roo Brothers Catering, since the last thing we want is for any guest to go hungry.Don't forget - to have an arrival cocktail as it is, a cocktail style wedding. home Sydney Wedding Catering Blogs
In season in september Fruit Blood oranges Grapefruit Lemons Mandarins Oranges Pineapple Red papaya Rockmelon/cantaloupe Strawberries Tangelo Vegetables Artichokes Asparagus Avocados Broccoli Broccoflower Cabbage Carrots Cauliflower Chillies Chinese greens Gai lan (Chinese broccoli) Garlic Ginger Green asparagus Green beans Hass avocados Leeks Lettuce Mushrooms Onions Peas Potatoes Pumpkin Silverbeet Spinach Spring onions/green shallots Vine sweet minicaps The perfect blood orange sorbet 10 blood oranges 125g white sugar Juice of 1/2 lemon Scrub two oranges well, then finely grate the zest. Roll each orange on the work surface to release the juice, then squeeze until you have 350ml juice, fishing out any seeds (I used nine in total, but as they vary in size, its wise to have some spare). Heat 100ml of the juice gently in a pan with the sugar, stirring to dissolve. Allow to cool slightly, then add the remaining juice and that of the lemon. Chill. Freeze in an ice-cream maker according to instructions, or pour into a strong plastic box and put in the coldest part of the freezer. After 90 minutes it should have frozen round the edges – take it out and beat vigorously with a fork, electric whisk or in a food processor until you have a uniformly textured icy slush. Put back in the freezer and repeat at least twice more every 90 minutes, then freeze for at least another hour. Eat as soon as possible for the best texture.
The Katering Show Anyone in the catering industry, restaurant industry or anyone into their food and wanting a great laugh? You must watch The Katering Show Available on IView iview - the katering show Warning - not for children