Belle Magazine Interior Design Awards
Posted: May 26, 2013 Filed under: Getting Married | Tags: awards, belle, design, food, french, katering Leave a comment
Last week we had the pleasure of catering for the Belle Magazine Interior Design awards held in the studios of the wonderful design house, Coco Republic.
Nearly 300 guests were served French inspired canapés including:
- French garlic butter prawns with parsley served on a skewer
- Tuna Tartar with diced grapes fresh mint and eschallots on rice cracker
- Mud Crab and Lime aioli sandwich rounds
- Oyster panna cotta en croute
- Duck liver parfait and caramelised onion on Brioche
- Mini fillet mignon with béarnaise sauce
- Peppered beef on a potato roesti with truffled aioli and rocket
- Mini Croque-monseir
- Mini tomato tart tatin with caramelised onion, goats cheese, and baby basil
- Pumpkin risotto cake with artichoke puree and deep fried sage
- Goats Cheese, spinach and mushroom pithivier
For something sweet to follow guests were treated to rich chocolate ganache cakes with fresh raspberries and mini vanilla crème brulees.
The night was a beautiful celebration of design, culture and good food.
You can also pick up the latest issue of Belle for a fantastic article on the recent Belle Readers Art Dinner created by Katering.
Belle Artist’s Dinner
Posted: March 5, 2013 Filed under: Getting Married | Tags: belle, canapes, dinner, events, flowers, food, menu, wine Leave a commentKatering recently had the pleasure of creating a special menu for the Belle Artist’s Dinner at Dinosaur Designs in Sydney. The evening was a celebration of fine food, wine, art and design and was sponsored by Petaluma wines.
Michael Reid took the stage and interviewed Louise Olsen and Stephen Ormandy from Dinosaur Designs. They spoke passionately about their empire, what’s in a design and what it is that inspires them. Whether it be something as simple as a word, their designs stem take something small and tell a beautiful story.
Guests were entertained with an intricately crafted three-course menu, here’s a sneak peek at what we served on the night.
Canapes served with Petaluma Croser NV
- Mud crab and pomelo salad
- Oyster panna cotta en croute
- Three cheese wonton with salsa verde
- Broad bean, feta and mint bruschetta
Entrée served with Petaluma Sauvignon Blanc
Entrees were designed to share and presented on Dinosaur Designs platters
- Yamba prawns with chilli, mint, lemon and garlic
- Veal and pork meatballs served with tomato coulis and basil
- Salad of crumbed artichokes, goat’s curd, broad bean and cabernet dressing
Main served with 2011 Petaluma White Chardonnay or 2010 Petaluma White Cabernet Sauvignon
- Poached salmon with watercress, apple and pickled ginger salad with champagne vinaigrette
Salads and sides
- Red salad with pomegranate, radicchio, blood orange and beetroot with beetroot leaves and ricotta
- Haloumi, asparagus, broad bean and fennel salad with mint and lemon dressing
- Crunchy rosemary potatoes
Dessert
- Panna cotta with fresh berries, coulis and crisp tuille
Grab a copy of this month’s Belle for more on this special event.
K A T E R I N G 