if it Planning a wedding can be rather stressful. There are so many components that create a perfect day, and it requires a lot of time and effort to ensure everything is covered. Venue, catering and photography seem to be the biggest and often most costly items in the wedding planning list. We have good news for you!!!! Here at Simple & Beautiful Catering, we have made booking process simple and stress free.
How does it work?
Once you have enquired with us, we get back to you as soon as possible. Depending on a day (weekends are busy with the events and we want to give 100% of our attention to the events we are catering for) thus if you haven't heard from us straightaway, we will be in touch very soon, usually no longer than within 48 hours. Booking process is super quick and easy. Once date is provided, we can check our availability and take it from there. Our Wedding and Events Package include packages for cocktail and seated style catering. Based on preferred catering package, number of estimated guest and venue, we provide a quote. Once approved, $ 500 deposit payment is required to confirm, Few emails later- all booked in. There is nothing else required from us until a month before the wedding when menu selection is due (we will send reminder email) and couple weeks before the big day we require final number of guest and final payment (less deposit) based on final guest number, dietary requirements and timing schedule, which we are happy to assist with. We are more than pleased to assist with the menu recommendations and timing, and have a chat about the wedding, simply give us a call or send an email.
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
Bunbury Rowing Club - Bunbury
Bunbury Regional Entertainment Centre - Bunbury
Donnelly River Village - Donnelly River
Dalmore Farm - Bridgetown
Edith Valley Function Centre - Roelands
Fairlawn Estate - Busselton
Lewana Estate - Balingup
Linga Longa Estate - Balingup
Howard Park Wines - Margaret River
Kerem Adventure Park - Bullsbrook
Maker + Co - Bunbury
Nanga Bush Camp - Dwellingup
Nedlands Yacht Club - Nedlands
Perth City Farm - East Perth
Stonebarn Lodge - Pemberton
The Aqua Resort - Busselton
Yallingup Lodge Spa Retreat - Yallingup
We recently had the pleasure of creating and presenting an 8 course degustation menu. The ingredients were sourced locally with care and creativity being the theme of the evening. Beautiful earthy flavours, were lifted and paired with delicate acidic additions. The evening was incredibly rewarding for our team, who are always inspired to reach a little further.
Slow roasted beetroot, molasses, beetroot confit & five spice sherbet.
Corn chowder, Shaoxing jelly, fresh sweet corn, nigella, sour cream, drunken chicken & roasted sesame.
Burnt driftwood, saltbush, edible sand, scallop, wakame, truffle foam & lemon zest.
Foraged mushrooms, sous vide pork, labna, black garlic glass, pumpkin reduction, pork crackle, porcini dust.
Palate cleanser with grapefruit ice, grapefruit jelly,
green tea ice and green tea jelly
Apple galette, brown butter & honey sauce, clotted cream, honeycomb, walnut praline.
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 :)
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.
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
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!
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.
A simple yet beautiful dish, perfectly suited for a lovely summer afternoon.
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
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.
Chef Raymond Eric
Sharing our food adventures!