Happy Valentines day xxx

The food that always reminds me of Valentines day is Oysters.
A dozen nice Sydney rock oysters is definately a must on the 14 th of Feb.

But my all time favourite on Valentines day is dessert.
A Coeur a la Creme is the perfect Valentines dessert . A heart of cream is the english translation so t is very appropriate for Valentines day.

You will need to have a heart shape mould for this dessert and if you live in the eastern suburbs they sell these Moulds at Peter's of Kensington on Anzac parade.

The ingredients

200gms of Mascapone (Cream cheese is also an option but I do like the Mascapone better)
100gms of clotted cream (or double cream)
80gms caster sugar
1 vanilla pod scrapped
2 egg whites

Whisk the cream with the sugar and vanilla till soft peaks are formed. Separately whisk the egg whites till they peak.
In a seperate bowl fold together gently the mascapone , egg whites and cream till they are combined.
Line the heart shape mould with cheese cloth or if you have no cheese cloth use muslin cloth.
Refridgerate over night to drain.
When you serve the dessert gently turn out the Coeur a la creme onto the plate and serve with berries or couli.

Enjoy your dessert

Loving Chutneys

Getting ready for our Saturday night function.
Today we started making the chutneys that will compliment the honey glazed ham.
A pear and pineapple chutney , infused with yellow mustard seeds and cooked with fig paste that gives it a rich an thick texture.

Smoked Snapper

How lucky am I to have a hubby that is a good chef too !
This was my dinner tonight and it tasted as good as it looked.
Snapper fillets were smoked on the barbecue , the smoking consisted of green tea and raw sugar.
The salad was simple perfectly ripe figs , spinach and rocket leaves lightly blanched asparagus with Aline dressing.
Perfect dinner , light and simple.thanks Wazza x

Coogee Surf Life Saving Annual Carnival Sponsors Luncht

Saturday 2nd Feb
We were fortunate enough to secure the Coogee Carnival Sponsors lunch that was for 80 of the Clubs major sponsors.
After the formalities were over we opened the buffet lunch.

The Menu was simple and tasty and was great exposure for our business with many compliments and follow up calls today.
We began with a bread display of sour dough and turkish breads and dips to follow were our homemade olive tapenade and hummus.
We displayed tomato baby bocconcini and salsa verde topped with picked basil and balsamic reduction.
Three salads that were
Wild rocket , shaved gruyere , toasted pine nut and balsamic vinaigrette
Potato and chive salad
Spiced Quinoa salad

Our poached Atlantic salmon was definitely a favourite of the lunch it was displayed with all the traditional garnishes like horse radish cream , cornichons , capers , pickled cucumber and red onion.

The hot dishes were Chilli and soy chicken on steamed rice and roasted beef sirloin , garlic jus and sweet potato chips.

For dessert there were chocolate dipped meringue and seasonal sliced fruit.

Coogee Minnows Parents Cocktail Party

Back again for another Friday night to Coogee surf-club , this time to entertain the parents of the Coogee Minnows.

100 Mum's and Dad's attended this event.A different style of menu with an Asian influence.
The avocado and vegetable sushi with wasabi , soy and pink ginger. These freshly hand rolled sushi were yummy and quick to go.
An old favorite returned , the Coconut chicken with coriander in a crisp wonton. The confit chicken so moist is such a contrast to the crisp wonton.
Of course not so Asian but always a favorite on the menu the mini beef burger with caramelized onion and spicy tomato chutney giving the burger the kick that it needs.
Pork and fennel sausage rolls with green tomato chutney soak up the flowing alcohol.
The crispy handmade vegetarian spring rolls are complemented with a sweet chili, cashew and peanut dressing.
Finally a popular item of salt and 5 pepper squid with citrus aioli in bio cone bamboo.

Coogee surf life saving club 9th November

Back again to Coogee Surf life saving club.


This time it was a bigger bash than before.We had to feed 170 people and we loved pumping the food out.
We had a new team member in the kitchen tonight. She did us proud as she pushed out the wild mushroom arancini with coriander and cashew nut pesto.The mini beef burgers were on again and the tomato relish that was on the base was the yummiest.

Our chicken Satays that were grilled to perfection and topped with our secret satay sauce were gobbled up and left guests wanting more , which they got.
The tempura prawn that were all individually tempura were finished with a wasabi mayonnaise and lemon wedge. Tasted and looked great and the feedback was great.
Finally our all time favorite was there
on the menu the 5 spiced duck pancake with orange dipping sauce.
A great night , as usual a great venue.
We get to do it all again tomorrow at a different venue!

Coogee Surf club 26th October

It is again so nice to be invited back to cater for previous clients. This time we were invited to a 50th birthday at Coogee Surf Club.
A fantastic menu was chosen to suit this occasion.
We stared the evening with the five spiced duck pancake this has been chosen on every cocktail menu since early feb so it is definitely our most popular canapé.





The prawn and Vietnamese rice paper roll with wasabi dipping sauce went quickly with our waitstaff being swamped by guests.
We always suggest a vegetarian option to clients when choosing a menu . The spinach , blue cheese and pine nut arancini was chosen and it's crisp pangrattata crumb was another clear winner. The pangrattata crumb is made from sourdough and fresh herbs with zest. Again the burgers were on this menu and this time it was the classic beef burger and also the Thai chicken burger with citrus aioli.
Steamed seafood wontons tossed in ginger and mirin dressing is a great option for the more health conscious.
The tandoori lamb cutlets cooked pink and rested perfectly had many guests coming to the kitchen to pay complements.

We served the 5 peppers and salted squid on top of mixed herbs in bamboo cones with lemon dressing.
A small break from the food and plenty of dancing to the live band we set up the honey glazed ham with the homemade condiments for the guests to eat once they worked up there appetite.
What a great night was had by the 110 guests.
We are so happy to say we will be spending most of summer catering at Coogee surf club with weddings , Xmas parties and more birthday parties to come.