We go together

In November last year, House and leisure approached us to work with them on an event for a Mr Price launch. The theme, ‘We go together’, we came up with the following menu and a few pictures we managed to take during the event.

Canapes:
“Cheese and Tomato”
Bocconcinni mozzarella, cherry tomatoes and micro basil on skewers.
“Egg and Bacon”
Rye rounds topped with quail egg and dusted with bacon crumbs.
“Roast beef and Yorkshire pudding’
Rare roast beef served in Yorkshire pudding with horse raddish cream.
“Smoked salmon and cream cheese”
Smoked salmon roses with cream cheese and soy flavoured pearls.
“Cheese and fruit”
Blue cheese tart topped with caramelised fruit.
Mains: Floating dinner:
“Fish n chips”
Fish goujohns with string fries and home made tartar sauce, served in paper cones.
“Bangers and Mash”
Mini home made sausages with creamed potato.
“Bunny and Chow”
Chicken tikka massala served in mini brioche bread bun.
“Mac and Cheese”
Mini pasta shapes served in cream sauce, topped with parmesan.
Dessert:
“Strawberries and cream”
Mini consol jars with fresh strawberries and thick cream.
“Bread and butter”
Bread and butter pudding (made with croissants and white chocolate).
“Chocolate and orange”
Mini short crust pastry chocolate and orange tarts.
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Canapes

Presented a new client with the menu below, the feedback:
“Our Marketing Manager has just tried some of your food and she said that it is the best catering in terms of taste, layout and options that she has seen and had in a long time!! :)”
Will post pictures of the big event next week…
Menu:
Black sesame crusted salmon, seared and served with a ponzu dressing and micro greens.
Smoked salmon mousse in edible cones topped with fresh dill.
Thai roasted butternut and sweet potato wedges with baby coriander leaf salad, ginger and sweet chilli dressing, topped with crushed peanut brittle.
Smoked springbok carpacio on crisp Italian bread with wild rocket, parmesan shavings and a balsamic reduction.
Fragrant Asian coconut broth served with chicken skewer.
Mini duck pancakes with hoisin and spring onion.
Caprese salad of pesto marinated bocconcini mozzarella, basil and cherry tomatoes.

Juicy strawberries.
Meringue kisses sandwiched with thick cream.
Dark chocolate andnut brownies dusted with icing sugar.

House and Leisure: House of the year awards evening

 

 

We catered for the House and Leisure house of the year awards.

 

Message from our client:

Just a massive thank you again for the stunning and delicious food. EVERYONE is still raving about it. Well done!
I look forward to working with you again in the near future. “

What a fantastic evening, beautiful venue at 3 Desmond in Kramerville. We served up a feast of delicious harvest table platters, everyone consumed with delight. See links below to the House and Leisure website and Facebook page, as well as a write up in the Sunday Times.

 

 

 

 

 

http://www.houseandleisure.co.za/house-of-the-year-2012-awards-ceremony/

http://www.facebook.com/media/set/?set=a.496260950404019.124438.137313142965470&type=3

House and Leisure road show

We catered for the House and Leisure road show, what a pleasure catering for such an appreciative audience!

The feedback was very positive.”

The menu and some pictures:

Moroccan tea glasses with Greek yoghurt, home made muesli and berry coulis.

Freshly baked croissants topped with Belgian chocolate ganache and flaked almond.

Crisp rye toast topped with ribbons of smoked salmon trout and fresh dill.

Rustic freshly baked banana and pecan nut bread served with butter and honey.

Home made scones with thick cream and raspberry jam; and Parmesan, paprika and chives.

Dark rye bread sandwiches with creamed eggs and chives.

Lemon curd cream cup cakes.

Mini savoury pancakes with smoked salmon, cream cheese and quail egg.

Thai chicken satays with a tangy lime and ginger sauce.

Home made flat bread topped with wild rocket, grilled bringal, parmesan shavings and a balsamic reduction.

Short crust pastry tart filled with goats’ cheese cream, topped with fruit and micro greens.

Caramelised onion, blue cheese, walnut and thyme tart.

Chocolate and pecan nut brownies.

Mini meringues sandwiched with raspberry cream.

Brut chocolate cookies sprinkled with brown sugar.

Mini pots of chicken liver parfait with wafer thin melba toast.

Lemon meringue pie.

Berry cup cakes.

Chocolate profiteroles.

 

Cocktail party: Cocktail snacks

“The food was amazing. People are still talking about it!”

Message from our happy client, Vanessa.

Home  made flat bread topped with smoked Springbok carpaccio, wild rocket, grilled bringal, parmesan shavings and a balsamic reduction.

Rare beef fillet cocktail rolls with onion marmalade, lemon aioli and baby leaves.

Ribbons of smoked salmon trout with cream cheese, dill, lemon and watercress on mini savoury pancakes.

Thai chicken satays with a chilli and peanut sauce.

Short crust pastry tart filled with goats cheese cream, caramelised fig and mirco greens.

Photos by Lara


Catering menus: Lunch/Dinner Platters

Mains:

1. Roast salmon in a teriyaki marinade.

2. Rolled lamb roasted with a mint, mustard and balsamic glaze served on onion, rosemary and garlic.

3. Crisp duckserved  with a spiced plum chutney.

4. Whole baked bringal halved and topped with tahina spiced yoghurt, roasted nuts and fresh rocket. (V)

5. Individual chicken and mushroom pies .

6. Whole beef fillet grilled.

7. Summery pasta with ricotta, basil and black olives.  (V)

8. Mushroom risotto topped with parmesan shavings and fresh herbs. (V)

9. Asian egg noodle stir fry with juicy prawns, baby calamari and stir fried baby vegetables.

10. Rare roast beef with creamed horse raddish.

11. Stuffed roast chicken breast fresh herbs and lemon.

Salad and vegetable options:

1. Traditional Greek salad with tomato, cucumber, red onion, green pepper and feta.

2. Thai roast butternut and sweet potato salad with crispy greens and crushed peanut brittle.

3. Rocket and parmesan salad with extra virgin olive oil.

4. Peppery leaves with julienned beetroot, goats’ cheese, seeds and currants with a balsamic reduction.

5. Saffron couscous with feta, currants, nuts and pomegranate.

6. Roast potato and onion.

7. Herbed baby potatoes.

8. Spiced pumpkin wedges.

9. Blanched green beans with flaked almonds.

10. Blanched baby vegetables with butter and fresh herbs.

11. Creamed mash potato.

Prices on request.

Cocktail food for my friend Hanneke

Birthday party catering 12 November.

Blue cheese panacotta with caramelised vanilla pears

Cucumber and mozzarella skewers

Ginger bread biscuits with goats cheese and preserved fig

Butternut, sage and crispy parma ham tarts

Smoked salmon and quail egg pancakes


Photos by Karen Carr