Piggy Boudoir
Posted: November 13, 2013 Filed under: Getting Married | Tags: boudoir, cocktail party, ham, katering, seafood Leave a commentWe love putting our heads together and brainstorming new menus, recipes and ways to feature our beautiful produce.
Here’s a sneak peek at Katering’s latest inspiration, the piggy boudoir.
Seen recently at a cocktail party for the parents of Ascham school, the reinterpreted boudoir was a humorous play on elegance and tradition.
A chest of drawers held beautifully basted legs of ham, a traditional armchair overflowed with freshly baked baguettes and a decorated pouf became a platter of mustards and accompaniments.
Candelabras, a touch of pearls and beautiful French linen added the finishing touches.
A seafood bar complimented the boudoir. Surrounded by lily pads and mother of pearl shells, guests could help themselves to freshly shucked oysters, salmon gravalax and ice blocks filled with prawns.
A Wonderful Sydney Wedding
Posted: November 7, 2013 Filed under: From the Kitchen, General, Getting Married, News | Tags: bennelong lawn, katering, seafood, sydney harbour, weddings Leave a commentPerched above the iconic Sydney Opera House with unrivaled views towards Sydney’s Harbour Bridge and north shore, Bennelong Lawn provided the spectacular yet intimate spot for the celebration of this special wedding.
The elegant marquee was decorated with cascading walls of flowers, sparkling chandeliers and woven with the soft colours of beige, pink and apricot.
Guests were welcomed with perfectly chilled flutes of champagne and grazed amongst beautifully prepared food stations.
The prosciutto bar featured freshly shaved salami, prosciutto, fresh figs, buffalo mozzarella, whipped gorgonzola and rock melon.
For something from the sea, freshly shucked oysters, lobster medallions, citrus cured gravalax, smoked salmon and overflowing ice bowls of freshly peeled prawns filled the seafood bar. Oyster bloody mary shots were the perfect accompaniment.
An antipasti bar reflected the beautiful dishes of the Mediterranean. Watermelon tossed with feta and mint, Sicilian and black olives and lamb homemade dolmades.
The cheese station was made for a night of grazing where glass domes featured perfectly ripe wheels of brie, creamy aged cheddar and crumbling blue cheese.
Entertained by the legendary Steve Clisby and as the sun set upon the sparkling Sydney harbour, guests enjoyed a choice of oven roasted snapper fillets, eye fillets of beef or organic chicken breasts cooked with a herb butter for their main course.
For something sweet, homemade banoffee pies and a pavlova bar with an assortment of toppings providing the finishing touch.
A surprise firework display ended a magical evening under the stars as a night in Sydney’s beautiful botanic gardens came to a close.
Whiskey on the Green
Posted: October 28, 2013 Filed under: From the Kitchen, General, Getting Married, News | Tags: dinner, events, glenmorangie, golf, katering, menu, whiskey Leave a comment
There’s something special about the wild open spaces of a golf course. It provides an escape from the inner city hustle, a place to unwind and relax.
So when Glenmorangie Whiskey asked Katering to design a beautiful menu for a twilight dinner on the green of Bonnie Doon golf course, it was our pleasure to put together a night of appreciation and elegance.
The specially crafted three-course menu was paired with hand picked whiskeys and showcased hints of citrus and ginger throughout.
First course featured a trio of citrus seafood including lime and ginger crab dumplings, seared scallops and citrus tempura yabbie with ginger chutney.
As the sun began to set, guests were served an orange pepper venison with parsnip puree, baby fennel and onion jus.
For something sweet, a ginger crème brulee tart completed the evening.
As guests settled in with delicious food and Glenmorangie whiskeys, it was only the sprinklers that would tear them away from a beautiful night under the stars.
Photos by Elise Hassey photography
A Special Spring Christening
Posted: October 16, 2013 Filed under: Getting Married | Tags: cake, christening, katering, menu Leave a commentAt one of our favourite Sydney locations, the lovely Nubia from Katering celebrated the christening of her son Romeo.
Set amongst beautiful Callan Park in Balmain, Nubia picked some of her favourite Katering bites for a day of celebration and feasting with family and friends.
Upon arrival at the historic Callan Park grounds, guests were offered canapés including garlic prawns with chorizo, smoked salmon on dill blini with horseradish, crème fraiche and salmon roe, steamed Peking duck crepes, mini Yorkshire puddings with caramelised onions and rare roasted beef fillet and shiitake mushroom dumplings with chilli jam.
Snapper fillets with wedges of kumera potato provided something more substantial as family and friends mingled and the Katering chefs tended to the lamb on the spit. Basted with rosemary, lemon and garlic oil the lamb was served with crunchy potatoes and avocado salad.
The Katering pastry chef created a beautiful croquembouche held together with sweet, delicate toffee that was filled with vanilla bean custard. Mini-desserts of vanilla bean panacotta, pavlova, crème caramels, rocky road and chocolate coated strawberries added the final sweet touch.
As the afternoon sun began to set, family and friends danced to beautiful Latin music as a hot Sydney spring day came to an end.
Photos by Renee Pinto photography
Wylies Baths
Posted: October 14, 2013 Filed under: Getting Married | Tags: coast, events, katering, weddings, wylies baths Leave a comment
Located just a few hundred metres south of Coogee Beach in Sydney’s eastern suburbs, is the iconic Wylies Baths.
With sweeping 180 degree views over the Pacific Ocean and overlooking the famous Wedding Cake Island, it was the perfect venue for an intimate night raising money and awareness for breast cancer.
As the preferred caterer for Wylies Baths, Katering teamed up with The Professionals last week and transformed its marquee with soft shades of pink against a stunning backdrop.
One of our favourite wedding venues, Wylies Baths makes a picturesque setting for beautiful summer weddings with uninterrupted views along Sydney’s coastline. It is a unique and special location that encapsulates Australia’s sun, surf and lifestyle in a most memorable way.
For more information see www.wylies.com.au
Quick Bite with Kate White
Posted: September 29, 2013 Filed under: Getting Married Leave a comment
This month Belle magazine featured our very own Kate White in the fun Quick Bite column. Katering would like to thank Belle for all their support of Kate’s events, food styling and love of the industry. Buy this month’s Belle for a peek at Kate’s inspirations and food philosophy.
The Great Barossa Debate
Posted: September 29, 2013 Filed under: Getting Married Leave a commentOctober is Good Food month, Australia’s largest food festival, with more than 500 events across Sydney, regional NSW and beyond.
Part of the celebration was The Great Barossa Debate, a dinner with Australia’s wine connoisseur Huon Hooke and Australia’s iconic chef Maggie Beer. Held at Glass Brasserie, Katering was asked to style a table that reprenseted the heart of the Barossa, it’s rich soil and wonderful produce.
Kate created a stunning display of fresh, seasonal produce nestled amongst pieces reflecting South Australia’s vegetation and wildlife.
Thank you to Eventive Photography for their beautiful images of the display.
Posted: September 5, 2013 Filed under: Getting Married Leave a comment
Thank you to Belle magazine for featuring a “Quick Bite with Kate White” in this months issue.
Friday’s French Martini
Posted: August 16, 2013 Filed under: From the Kitchen, General, Getting Married, News | Tags: cocktails, french martini, spring, Spring is only around the corner! Why not get in early and try our delicious French Martini featured in this month's In Style magazine. Leave a comment
It’s Friday and Spring is just around the corner! Why not celebrate with Katering’s French Martini as featured in this month’s In Style magazine.
French Martini
serves 8
11/2 cups vodka
100ml Chambord (black raspberry liqueur)
2 cups pineapple juice
1 twist lemon peel
ice cubes
Place vodka, Chambord, pineapple juice and lemon peel in a large cocktail shaker with ice. Shake well until combined. Pour into champagne glasses.
An afternoon tea In Style
Posted: August 12, 2013 Filed under: Getting Married | Tags: afternoon tea, cake, champagne, In Style, katering, martini Leave a comment
When Ellie Aitken, the designer behind the luxurious label Aitken & Co, hosted an afternoon tea for seven of her closest friends, she turned to our own Kate White to create something beautifully modern in a relaxed setting.
Featured in this month’s In Style magazine, Kate put together a menu that was fresh and seasonal yet exuded a feel that was both homely and personal.
Held at Ellie’s beautiful home in Sydney’s eastern suburbs, guests were served champagne, French martinis and canapés that included salmon gravlax, mushroom tarts and a delicious Hummingbird cake.
Why not spend an afternoon baking with Katering’s traditional Hummingbird cake receipe below.
Hummingbird cake
3 x 20cm. round cake tins are needed for this recipe
375g plain flour
500g caster sugar
1 tsp salt
1 tsp bi-carbonate of soda
1 tsp ground cinnamon or garam masala
3 eggs, lightly beaten
1 ½ cups vegetable oil
1 ½ tsp vanilla extract
1 x 225g can crushed pineapple, undrained
2 cups (about 4 large) mashed ripe bananas
fresh flowers, to decorate, optional
Cream cheese icing
125g soft butter, chopped
250g cream cheese, chopped
1 tsp vanilla extract
500g icing sugar
Heat oven to 180C.
For cake, combine dry ingredients in a large mixing bowl. Add eggs and vegetable oil, stirring until the dry ingredients are moistened. Do not beat. Stir in vanilla, crushed pineapple and bananas.
Spoon the cake batter evenly between 3 x 20cm. well greased and floured cake tins. Bake for 30-40 minutes or until a cake skewer comes out clean. Rest cakes in the tins for 10 minutes then turn onto a wire rack to cool.
For icing, beat butter, cream cheese and vanilla together. Gradually beat in icing sugar (adding a little milk if necessary). Alternatively, process butter, cream cheese and vanilla briefly in a food processor. Add icing sugar and process briefly until combined.
Spread a thin layer of icing on tops of two cakes and place one on top of the other. Top with remaining cake and spread remaining icing over top and sides of cake.
Decorate with fresh flowers, if desired.
Serves 8-10
K A T E R I N G 