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.

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.

Engagement party

A lovely party last night in a great house in Randwick. Built for a party we enjoyed it as much as the guests.An engagement for 60 guests.
Yummy Tasmanian smoked salmon on buck wheat blini with avruga caviar kicked off the night. We then set the cheese board with some beautiful south cape cheeses and our homemade lavosh bread.
Spinach, blue cheese and pinenut arancini was accompanied with smoked paprika aioli.Our slow roasting lambs shanks were used to make the pie and finished with creamy mint mash on top.
The hit of the night and bride to be's favorite was the leek and gruyere tart with beet root relish.Second to that was tempura prawns with wasabi aioli crispy crunchy prawns are a sure winner.
Our clients staple on each menu is our mini burger, a great soaking up for the consumed alcohol.
We sent around two substantial meals for the evening and they were the fish and chips with sauces remoulade serve in a bamboo cone. Also our seafood paella which was finished with saffron chilli and salsa verde.
A lovely evening and we now look forward to catering the bridal shower.