We cater from Perth to Augusta and we are so fortunate to be able to cater at some of the most incredible venues around the region. See list below of venues that we regularly cater at and would highly recommend considering if you are planning your wedding. 

Assembly Yard - Fremantle
www.assemblyyard.com.au
Bunbury Rowing Club - Bunbury
www.bunburyrowingclub.com.au
Bunbury Regional Entertainment Centre - Bunbury
www.bunburyentertainment.com
Donnelly River Village - Donnelly River
donnellyriver.com.au
Dalmore Farm - Bridgetown 
www.dalmorefarm.com
Edith Valley Function Centre - Roelands
edithvalley.com.au
Fairlawn Estate - Busselton
www.fairlawnestate.com.au
Lewana Estate - Balingup 
www.lewanacottages.com
Linga Longa Estate - Balingup
www.lingalongaestate.com
Howard Park Wines - Margaret River
www.howardparkwines.com.au/events/weddings
Kerem Adventure Park - Bullsbrook
www.keremadventurecamp.com.au
Maker + Co - Bunbury
www.weliketomaker.com
Nanga Bush Camp   - Dwellingup 
www.nangabush.com
Nedlands  Yacht Club - Nedlands
www.nyc.org.au
Perth City Farm - East Perth
www.perthcityfarm.org.au
Stonebarn  Lodge  - Pemberton 
www.stonebarn.com.au
The Aqua Resort - Busselton
www.theaquaresort.com.au
Yallingup Lodge Spa Retreat  - Yallingup 
yallinguplodge.com.au

In March we had the pleasure of presenting Cambray Cheese - A wonderful local cheese maker - in one of the courses of a 5 course menu at Howard Park Winery. Cambray established in 2005 has become one of Nannups jewels in a  the crown of this must see little town in the South West. 
The unique range, all awarded gold medals, includes soft white-mould cheeses, a traditional Greek style feta, and a variety of matured cheese including the famous Farmhouse Gold, winner of Grand Champion Cheese and Champion Dairy Product at the Perth Royal Show.
The  pairings selected on the night are below ... So if you are thinking of a little drive down south, then please pop in and pick up some of the gorgeous products available to us all  :)

1. Cambray Brie (cow) - Howard Park Jete
2. Cambray Ashdown  (cow) - Howard Park Flint Rock Chardonnay
3. Cambray Farmhouse Gold (sheep) - Howard Park Flint Rock Pinot Noir
4. Cambray Manchego (sheep) - Howard Park Flint Rock Shiraz

Are you considering what catering to book for your wedding?
Food is one of the most important things at your wedding for your guests and there are so many options for catering it can be confusing. We have put together some information that may assist you while planning.

• A casual stand up affair: Canapes and fork bowls are the way to go! Canapes offer lots of variety for your guests and are so delicious. Fork bowls are substantial items that can be eaten while standing up. Perfect for a casual stand up wedding. A question we get often from couples planning a stand up wedding is 'will everyone be full with this style of catering' and this is so important to us. We have created our menu packages to ensure guests are full and satisfied.

 

• Casual sit-down styles: buffets have you covered! If you are looking for a more relaxed style of catering while still having a sit down meal buffets are great, plenty of choice and a real family affair. Our buffets are a decorative piece at your wedding. We style our buffet tables to make them a giant dinner grazing table full of colour and all the delicious food. Buffets are also great for big eaters as guests can come back for seconds or even thirds if they like.

 

• A formal family affair: if you are looking for something a little more formal but still have a family feel, than a banquet menu is a great option. This is also a real family sharing style, dinner is served in the middle of the table in bowls and platter between 8 to 10 guests with three main options and 4 side options to choose from. Lots of choice and guests don't need to get up to serve themselves.

 

• A formal affair: if you would like a formal dinner the alternate drop is the perfect menu for you! Alternate drop menus are served to tables with a choice of two dishes served alternatively between guests. Most couples choose a chicken and beef dish or beef and fish and this is alternated between guests. We offer pre selected choices if you guests select when they RSVP. Ask us for more information about this. 
  

Notes:

• Pre reception cocktail hour options - This is an important option to consider when menu planning. In our experience guests are often spending quite a lot of time getting ready throughout the day potentially traveling and they often miss lunch and are really hungry after the ceremony. Having something to tie them over is important especially once the bar opens for the evening. We also find its great to have something for guests to do while the 'Bride and Groom' are off having photos taken.
  • Pre reception could be canapes, a grazing table or shared cheese platters. All of these options work really well for the pre reception.
    
  • We also make pre reception hampers for any of these options so you can enjoy a hamper with your bridal party while your off having your photos taken.

INGREDIENTS

• 250g pitted dates, chopped
• 1 teaspoon bicarbonate of soda
• 1 1/2 cups boiling water
• 125g butter, softened
• 1 cup brown sugar
• 1 whole vanilla bean (split and seeded) or 1 teaspoon vanilla extract
• 2 large free range eggs
• 1 3/4 cups self-raising flour, sifted

CARAMEL SAUCE

• 1 cup brown sugar
• 300ml thickened cream
• 1/2 teaspoon vanilla extract
• 60g butter

METHOD

• Step 1
  Preheat oven to 180°C. Grease and line the base of a 7cm deep, 22cm (base) cake pan.
• Step 2
  Place dates and bicarbonate of soda into a bowl. Pour over boiling water. Allow to stand for 20 minutes.... then blitz with a stick blender.
• Step 3
  Using an electric mixer, beat butter, sugar and vanilla until pale and creamy. Add eggs, 1 at a time, beating well after each addition. Using a large metal spoon, fold through date mixture and flour until well combined.
• Step 4
  Spoon mixture into prepared cake pan. Bake for 35 to 40 minutes or until a skewer inserted into the centre comes out clean. ...allow to sit for 30 min
• Step 5
  To make the  sauce, combine all ingredients in a saucepan over medium heat. Slowly bring to a simmer. Reduce heat to low. Simmer for 3 minutes.
• Step 6
  Cut pudding into squares or rounds and serve with sauce, toasted walnuts and your choice of berry garnish.

INGREDIENTS
4 tablespoons extra-virgin olive oil
4 beef cheeks, trimmed of excess fat
1 medium onion, finely chopped
1 medium carrot, finely chopped
1/2 cup celery, finely chopped
1/2 teaspoon unsweetened cocoa powder
2 cups red wine 
1 can whole tomatoes including juice, chopped (3 cups)
1 1/2 teaspoons salt
1 teaspoon black pepper

METHOD
Heat 2 tablespoons oil in an ovenproof heavy pot over moderately high heat until hot but not smoking.
While oil is heating, pat beef cheeks dry and season with salt and pepper. Brown beef, without crowding, on all sides, about 20 minutes total, and transfer with tongs to a bowl.
Pour off fat from pot, then add remaining 2 tablespoons oil and cook onion, carrot, and celery over moderately low heat, stirring occasionally, until softened, about 10 minutes.
Preheat oven to 170°C.
Stir cocoa powder into vegetable mixture, then add wine and scrape up any brown bits. Increase heat to high and boil until liquid is reduced by half, about 10 minutes.
Return cheeks (with any juices) to pot and add tomatoes with juice, salt, and pepper. Bring to a simmer, then braise, covered, in middle of oven until very tender, about 3 hours.
Serve with creamy Mashed potato & salsa verde!
Delish!

Simple & Beautiful catering have recently been preparing some delicious "day after" Brunch Baskets. Filled with salads, fruit, sandwiches, nuts and refreshments,  our delicious freshly prepared  packs will have Mr & Mrs heading to their honeymoon well fed and recovered! 

This week, we're going to  pair up a beautiful local wine with a dish that makes the eyes water, it has such depth of flavour and matching elements... #drool
Our dish to match is a reversed seared rib-eye with hand cut (twice cooked) chips, Bearnaise, Jus and watercress.
The wine we plan on quaffing with this delicious meal is a   Cullen Mangan Vineyard Merlot Malbec Petit Verdot.
"The palate offers a very attractive blend of rich plum, cherry and spice flavours backed by soft tannins. This is a marvelously balanced, fruit driven wine"
The thing with steaks with a slightly fattier composition, is that they just bloody well love a flavoursome and complex wine, and this one delivers in spades.
bon appetite

A simple yet beautiful dish, perfectly suited for a lovely summer afternoon.

INGREDIENTS
1200g fresh skinless ocean trout
150g sea salt
150g caster sugar
1 cup dill chopped
1 cup crème fraîche
2 1/2 tbspn horseradish minced
1/2 tsp lemon juice
Radishes & micro herbs to garnish
To taste white pepper

METHOD
​1: Using tweezers, remove the line of bones visible in the trout.

2: Combine the sea salt, sugar and dill in a mixing bowl and stir together.

3: Choose two trays the length of the trout, then spread half of the salt mixture over the base of one of the trays, put the trout on top and then cover with the remaining amount of salt mixture.

4: Cover tightly with cling film, then place the second tray on top of the fish and place weights into the tray. Transfer the trout to the refrigerator and allow to cure for 8 hours.

5: Place the crème fraîche, horseradish and lemon juice into a mixing bowl and stir together.

6: Season with a pinch of freshly ground white pepper. Place into a serving dish, cover with cling film and place into fridge until ready to serve.

7: Wipe the salt mixture from the trout with a wet clean cloth. portion the trout into thin slices, across the grain and garnish with shaved radish & micro herbs, slices of fresh lemon and the horseradish crème.
Beautiful!