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.

Sassy Chili and mango chutney

3 large long red chili finely chopped
1 large diced mango
1 finely chopped brown onion
1/2 cup brown sugar
1 tin of mango cheeks
30ml mirin
1 tablespoon of vegetable oil

De-seed the chili and Finley dice.
Finely dice the onion and mango both fresh and tinned.
Heat the saucepan and add the oil. Sauté the onion until translucent.
Add the brown sugar to the onion and wait until it starts to caramelize.Once it resembles caramel add the mirin, chopped chili and tinned mango.Cook this on a high heat for 3 minutes.
Once the mix resembles a soft consistency add the fresh diced mango and simmer on a low heat for 5 minutes.

This recipe makes approximately 250grams. Once removed off the heat place straight into a jar and seal the jar and refrigerate.

Can be used as an accompaniment to fish , meat , on oysters.
To add a different flavor fold through the chutney coriander or chives.

Sugar Cured Ocean trout - Recipe

Sugar Cured Ocean trout

• 1 Side of Ocean trout, skin off bones out (Approx 1.5kg of fish)
• 150 gm Maldon sea salt
• 250gm brown sugar
• ½ litre of tequila
• 50 gm pink pepper corns crushed
• 4 bunched of chopped dill
• 200gm of grain mustard or mustard seeds
• 4 lemons zest and juice
• 3 limes zest and juice

Place the Ocean trout fillet into a deep container. Sprinkle the salt and sugar evenly over the top of the fillet, rubbing the fillet with the mix over both sides.

In a small bowl mix all the other ingredients together. Pour the ingredients over the fillet. Cover the fillet with Glad wrap and place something heavy on top of the fish to weigh it down.

Leave for one day and then turn the fish over. Leave for another day and then your fish should be cured. Wash the liquid off the fish. The Ocean trout should be full of flavour and ready to eat.

Place on a chopping board and with a sharp knife slice the ocean trout. Great  dish with a Rocket leaf salad and glass of wine on a warm summer’s day.

Gorgeous 21st Birthday

A beautiful 21st birthday party in Double Bay tonight. The 90 guests were well fed By Sassy Chef Catering. Jenni and Greg Stone were the perfect hosts for their daughters 21st.They choose a great menu the Vietnamese mint and vegetable rice paper rolls and chili glaze.A crowd favorite of 5 spice Peking duck pancake with chili glaze.Cherry tomato and
Boccinconi tartlets with salsa verde had many guests asking the kitchen for the recipe.The hot food consisted of pumpkin and coriander arrancini with cashew nut pesto.the Mini beef burgers were on the menu of
Course.Perfectly cooked and rested lamb cutlets with Moroccan spiced
And dipping sauce sat on hummus and did not take long to devour. The lamb shank pie with creamed mashed potato was our final dish of the evening.
The party was in full swing when we left and we hope to be
Invited back to this amazing house.