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.
If you haven't heard about grazing tables yet, you probably haven't been using social media very much! They are everywhere!
And why the hell not who doesn't love a good cheese, dip and fruit platter!
One of the best parts about a grazing table is there is something for everyone to enjoy.
Grazing tables are a perfect addition to most events, we have catered grazing tables for birthday parties, corporate events, engagement parties and weddings and even Christmas parties!
Here are some tips for creating the perfect grazing table for your next party:
1. The cheese: you want to buy 3 or 4 different types we suggest a good cheddar, blue cheese, Gouda, brie and some flavored cream cheeses.
2. Sliced Meats: this one is very important, assorted sliced meats are a must - we like using Spanish Chorizo, prosciutto, salami, Jamon, pastrami and a really nice ham.
3. Olives: Lets face it olives need there own sections, try grabbing some from the deli section of the supermarket they often offer olives marinated or stuffed these always go down a treat!
4. Dips and Paste: These can add some great flavours to your grazing table, We love having hummus & tzatziki as they add a nice freshness and also french onion is always popular. We also like to put out some quince paste which gives a yummy sweetness to pair with the saltiness of the cheese. Another great addition is pate most people love pate and it is great with some crackers.
5. Dried Fruit and Nuts: The same reason as adding dips and pastes its a great addition to any antipasto platter. We use almonds, pecans, walnuts, dried figs and dried apricots. We also always add fresh fruit to our grazing tables, strawberries, grapes, cherries, kiwis are so good this time of year and give your table some beautiful colours.
6. Crackers or bread: A must, you need some kind of crackers or bread. We love using either Turkish bread or sour dough, water crackers, rice crackers, bread sticks and if you look at your local farmers market you can usually find some delicious artisan crackers which are delicious!
7. Added extras: We also add some fresh ingredients like carrot sticks, celery sticks and cherry tomatoes.
8. Decorating the table: Now the key to decorating is not planning too much and use lots of different platters bowls, cake stands, boxes, jars, ect and add some flowers or we like to use rosemary from the garden which always looks beautiful!
Let us know how you get on if you give this a go!
Chef Raymond Eric
Sharing our food adventures!