An example of a traditional sydney wedding The Client - Joanna and Paul The Venue - State theatre Sydney The Brief - A true formal style wedding with all the trimmings. Joanna's Polish background helped in the venue selection, while Paul had some influence in the menu. The Menu - to be impeccably presented and of exceptional quality pre-set unfiltered olive oil, dukkar and marinate wild olives 1st courseclassic prawn cocktail 3 fresh shelled prawns on chiffonnade lettuce with a classic cocktail sauce served in a champagne saucer 2nd course mixed leaf salad with cherry tomato, goats cheese with a balsamic vinaigrette 3rd course dakkar crusted chicken breast served with sautéed Swiss chard courgette topped with baby eggplant salsa drizzled with a red capsicum pesto 4th course seared fillet of beef with borlotti bean, parmesan and oregano mash dressed with silver beet and beetroot 5th course the traditional multi tier wedding cake matched with a strawberry compote, and a orange and basil sorbet The Seating- This is where Joanna excelled, she knew exactly what she want and where she wanted it. The use of golden chair covers matched the venue perfectly. The drinks of choice - on the night was a prefect red sugar rimmed French Martinis and Moet et Chandon with mixed berries. Perfect! Home
An example a sydney garden style wedding The Client - Stephanie and Rick's Wedding The Venue - NSW Writers Centre The Brief - Stephanie and Rick wanted their guests to be able to sit down a share a meal together, but with a relaxed feel. The emphasis would be on the garden, the lighting and of course, the food and service. The Menu - to start in the garden with the arrival canapes straight after the service, instead of an entree including fresh oysters, dukkah crusted haloumi, black & white sesame crusted tuna Main Course alternate with a 50/50 selectiona beautiful beef fillet served with a potato stack and shallots, drizzled with a shiraz jus orpan seared wild barramundi encrusted with lemongrass, served on bed of green tea noodles and a chilli vinaigrette DessertMeddle of crème brulee, sorbet and chocolate mousse Wedding cake to have with tea and coffee around the garden
An example a sydney Gothic style wedding The Client - Michaela and Gavin The Venue - St Stephens Anglican Church, Newtown The Brief - Urban cool, relaxed, stylish. The Menu - a section of 12 different canapes to served around the tome stones Spinach, mint and fetta cheese tartlet topped with fried leek Coriander macadamia crusted chicken lime and sea salt Nori wrapped duck with preserved ginger pancake with a spicy plum sauce Beef and port mini pies Laksa shots with angel noodles Tasmanian smoked salmon, chive, pickled daikon and ginger sushi with wasabi mayonnaise Sashimi salmon avocado, lime, tomato served in a chilli jam tart Prawns encrusted with coconut and almond served with palm sugar, mint and chilli dressing Chilli caramelised macadamia tart with balsamic tomato and goat cheese Three mushroom and cheddar tart shitake, field and enoki Pulled pork with broiche rolls and slaw Our house made Raspberry sorbet Home
An example of a private home style wedding The Client - Jackie and Luke The Venue - Private home Paddington The Brief -Family and friends in our home, very relaxed, easy The food was to reflect the brief, so it was decided that food stations would fit the bill, a bbq station and salad station. The guests could come up the bbq and select their items of choice, which was served in small hand held bowls. The seating needed to be colourful, relaxed and fit into the garden environment. Due to the time of year (December) the client requested some scatter tables and chairs along with some market style umbrellas for shade. Along with a marquee, in case of wet weather . The Menu - to start in the garden with the arrival canapesSeared kangaroo on a rocket pikelet served with beetroot and juniper berry jam Smoked trout mousse roulade with sweet lemon mayonnaise topped flying fish roe Mandarin and hazelnut encrusted scallop with a melon salsa From the BBQ station Chilli and garlic marinated octopus on a rocket salad Lemongrass marinated king fish with a green papaya salad, dark soy and turmeric oil Chargrilled king prawns served with a melon and green Asian salad Green peppercorn lamb back strap on a moroccan spiced cous cous Seasonal vegetables with tofu skewers From the Salad station Pumpkin, coriander and pine nut salad Asparagus and Green Bean salad with parmesan shavings Roma tomato basil and Bocconcini salad The drink of choice Pimms and lemonade Beverage Packages and cocktails Home
How to cook with root vegetables TURNIPS Are great under rated vegetable, not only for roasting but try slow braising and add flavoursome addition to winter soup, especially chicken noodle soup. Just peel and chop. Yum! PARSNIPS Has a sweet unique flavour, try instead of potato. You can mash, roast , as wedges and our favourite, as fried crisps for garnishing some of our seasonal winter fork foods. For that added texture! Try peeling, slice lenghtways, lashing of olive oil, garlic, season with flake salt, a drizzle of maple syrup then roast until tender and golden.
Corporate catering in Sydney Selecting the right corporate caterer is vital for your next upcoming working lunch, boardrom lunch with clients and the next networking event. Below are some tips to ensure that you can select the right caterer for your next corporate event to ensure everything goes to plan. 1) Does the corporate caterer have the expertise? The first thing to establish is if the corporate or event caterer has the expertise. You have to know! Off site catering is something not all chefs and service personnel can do, it needs the ability to adapt to changing situations and enviroments. Corporate events are well known for last minute change, the guest speaking is running late, last minute number increases, a surprise vegetarian, the list goes on. Can your catering company deal with this without the "dramas" and finger pointing. More importantly, can your caterer be ready and have the solutions. 2) Are the caterers gold licenced? Professional corporate caterers should have a valid gold licence. A gold licence requires caterers to hold valid insurances including workers compensation, the food is prepared in DA approved commerical kitchen, the kitchen is inspected by local authorities . At least one member of staff holds a food safety certificate and the food is transport in a controlled enviroment, not just stacked on bread crates in the back of the family car. I have see it. 3) Adaptable and Seasonal menus Ask if menus are changed according to the season for example lamb is at its peak in spring. Seasonal produce are usually local, thus reducing produce milage. Ask if you can change the menu to suit one particular event. We have one CEO that doesn't like orange food, why, I don't know, so no orange food, no sweet potato mash, no pumpkin, no carrot. Any event can be a triumph if planned well and best caterer is chosen. Professional caterers want your event to be that triumph as much as you and will go that extra to ensure that is does! Food and Wine Corporate catering Sydney