Cocktail party and dinner party

This weekend was a busy one

A cocktail party at a beautiful home in Bronte for 50 people. Again a repeat client
A delicious menu as chosen.
On Friday we were rolling tuna and avocado sushi rolls bright and early.Also preparing our soda tempura batter for our crispy prawns.

Mini beef burgers were devoured by the hungry party goers.
We then got a great response to the very popular beef cheek pies.The tandoori lamb cutlets were another success as we're the chicken tenderloins in oregano Lemon and garlic.
We backed up the next evening with a dinner party for 10 people at a great home in Coogee. Who would want to go to a restaurant on a wet and windy night like Saturday night so have the restaurant come to you.
2 types Of canapés to start. Char Sui chicken crisp wontons and salt and pepper squid.

The entree was tempura prawns with wasabi dressing caramelized lime and a pomegranate and snow pea salad.

The char grilled beef fillet with eggplant and tomato kasundi bernaise sauce was complemented with smashed potatoes in lemon thyme and olive oil.another side dish was a salad of rocket pear and Parmesan.


The dessert was titled trio of chocolate and it consisted of chocolate mousse infused with grand marnier and a layered pistachio and chocolate cake. White chocolate anglaise made up the 3 type of chocolate and as we cleared the plates we had guest commenting they wanted to lick the plate- always a good sign!

Finally our cheeseboard was our farewell and it was finished.
We are looking forward to another busy week a head

Zoe F | BONDS Baby Search 2013

Zoe F | BONDS Baby Search 2013

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.