Fork foods are extremely popular as an alternative to a sit down event or buffet, more substantial than bite sized canapés alone. These fork foods can be adapted to suit all tastes, styles and budgets.
When we are designing your menus we take into account the time of day you are eating, type of your event, your personal tastes, your guests dietary requirements. Adding local cuisines into these menus provides a very personal touch to the menu when there are differently nationalities.
Designed to be eaten with just a fork and can be served in a hand held ceramic noodle bowl, timber boat, steamer basket or paper noodle box with a choice of silver or timber fork or chop sticks
Moroccan spiced beef on a bed of Israeli couscous with preserved lemon
Wattle seed and juniper crusted beef with baby vegetable and wild rocket salad, served with Illawarra plum jam
Red duck curry with fragrant rice
Twice cooked pork belly with watercress and tomato salad and an Asian spiced jus
Miso poached corn fed chicken breast with tahini rice and a lemon and soya glaze
Harrissa roast chicken with baby spinach and cherry tomato salad and warm green beans
Guinness Beef goulash served on potato mash, and watercress
Slow-roasted lamb served with roasted sweet potatoes, red onion, eggplant, snow peas, finished with rosemary and cranberries
Slow baked Tasmanian salmon fillet broccoli, roasted cauliflower, green beans and Kepler potatoes finished with lemon sauce.
Barramundi fillet roasted vegetables and couscous salad finished with dill sauce
Lemongrass and ginger crusted King fish Asian herb salad and lime chilli dressing
Crispy-skinned jewfish chickpeas, mix of beans, peas, capsicum ratatouille finished with lemon tomato chutney
Sword fish crispy lettuce, cherry tomatoes, cucumber, capsicum, chilli, radish and ginger salad
Traditional Moroccan spiced chickpea and vegetable tagine
Warm salad of roasted butternut pumpkin, haloumi, and cherry tomato roasted red pepper vinaigrette
Italian vegetable ratatouille with fetta cheese
Pasta Risoni peas, zucchini, mushrooms, pesto, cherries tomatoes, rocket, grana Padanoi
Fresh ravioli butternut pumpkin OR 3 mushroom OR spinach ricotta and pine nut, served with burnt sage butter
wild mushroom parmesan risotto truffle oil and rocket