simple & beautiful ​catering
  • HOME
  • HAPPY CLIENTS
  • CONTACT US
  • THE FINE PRINT
  • MENUS
  • INSTAGRAM
  • Whats Cooking?

Cuisine Snapshot - Puerto Rico

3/6/2017

1 Comment

 
Well if these pictures don't make you hungry then i'm not sure what will!! Today we have a quick look at a South American favourite - Puerto Rico.
Although Puerto Rican cooking is somewhat similar to Cuban and Mexican cuisine, it is a wonderfully unique melting pot of Spanish, African, Taíno, and American influences, using such indigenous seasonings and ingredients as coriander, papaya, cacao, nispero (loquats), apio (celery), plantains (bananas), and yampee.
We recently created a Puerto Rican buffet for 40 guests, which was really fun to be a part of. The food was bursting with flavour and colours which added to the already amazing day the hosts had created.
The Albondigón, Fricasé & Tres Leches Cake were fan favourite that you should try at home! here's a great link to some Puerto Rican recipes on BuzzFeed here!
1 Comment

Weekend Food & Wine Match

28/5/2017

1 Comment

 
Our Weekend Wine match on this wonderful "almost winter" Sunday is for Braised Lamb dishes:

The characteristic of these types of dishes is their very simple flavours - sweet-tasting lamb, full flavoured stock with root vegetables and a sprig of thyme or bay leaves. These dishes paired with a big tannic red will overwhelm the flavours - choose light hearted reds such as a pinot noir or even a cooler climate shiraz. These reds will lift up and add to the lamb dish you have created.

These are our local choices for the perfect pairing: 
Pemberton, Picardy, Pinot Noir - this wine has been completely hand crafted and is widely regarded. 
Margaret River, Howard Park, Leston Shiraz - Plush and youthful - this wine has received 94 points from Ben Edwards wine reviewer. 

And if you feel like bringing some French Beaujolais back from your next holiday, we will do the cooking!
Enjoy :)
​And let us know if you would like us to post a delicious braised lamb recipe! 
Picture
1 Comment

Recipe Masterclass - White Chocalate & Raspberry Pannacotta

21/4/2017

1 Comment

 
Picture
​

​Our delicious Pannacotta has been a crowd pleaser at many a function - here's how we make it...

INGREDIENTS
300g good quality white chocolate, chopped
550mls pure cream
1/3 cup caster sugar
1.5 teaspoon pure organic vanilla extract
2 tablespoons boiling water
2 teaspoons gelatine
225g  Greek Style Yoghurt
Home made biscotti, to serve

METHOD
Step 1
Combine chocolate, cream, sugar and vanilla in a saucepan over low heat. Cook, stirring, for 5 minutes or until chocolate melts and mixture is smooth and heated through. Set aside for 5 minutes.
Step 2
Pour boiling water into a heatproof jug. Sprinkle over gelatine. Using a fork, whisk to dissolve gelatine. Set aside to cool slightly. Add to cream mixture. Stir to combine. Set aside for 15 minutes to cool. Add yoghurt to cream mixture. Whisk to combine. Pour mixture into eight 200ml glasses. Cover loosely with plastic wrap. Refrigerate for 6 hours or until set.
Step 3
While your waiting for the panna to chill, you can get cracking on making the  compote Place 200g raspberries in a bowl. Add 50g castor sugar. Toss to coat. Add enough boiling water to assist the sugar disolving. Stir for 1 to 2 minutes. Cover and refrigerate.
Step 4
Top panna cotta with compote. Serve with some delicious home made biscotti
1 Comment

Banquet Style Wedding Menu

25/3/2017

2 Comments

 
Picture
Wedding banquet menus are becoming more and more popular and why wouldn't they, with the laid back vibe and increased guest/service interaction and more choice when it comes to choosing what you eat.
Perfect for long table settings, Boho, beach and garden weddings, the shared plates are a brilliant choice.
Our Chefs have put together a beautiful banquet menu with a big range of dish options... here's a sneak peak;

Honey, tamari & sesame grilled chicken
Roast sumac lamb served with mint yoghurt
Coconut & kaffir lime pork curry
Stuffed Portobello mushrooms
Sweet potato & feta frittata with pomegranate dressing Barbequed king prawns with lemon and smoked garlic
Barbequed eggplant & citrus
Grilled seasonal mixed vegetables
Individual seasonal vegetable stacks
Pork spare ribs with chilli plum sauce
Vegetarian lasagne with beans, kale & swiss brown mushrooms 
2 Comments

Recipe Masterclass - Chocolate Fondant

16/2/2017

1 Comment

 
Picture
Recently we prepared a four course meal for 65 wonderful guests in Perth. A standout dish of the day was our chocolate fondant. Due to multiple requests, we are sharing this little recipe for you to re-create it's simple yet beautiful glory... ENJOY!
This recipe will make 6 serves
TIP: for a softer center, you can reduce cooking time by a few minutes
TIP: for a "marbled" centre, pop a white choc button in the middle of your mix

INGEDIENTS
  • Unsalted butter : 170 g
  • Dark chocolate : 180 g
  • Plain flour : 70 g
  • Whole egg(s) : 6 whole
  • Caster sugar : 220 g
  • Sweetened cocoa powder : 30 g
METHOD
  • Preheat the oven to 200°C.
  • Break the chocolate into pieces and place in a bowl. Add the butter and place the bowl over a pan of simmering water. Melt the butter and chocolate together and mix well. Remove from the heat and allow to cool.
  • Beat the eggs and sugar together until light and fluffy. Slowly add the melted chocolate and then fold in the flour.
  • Line stainless steel rings with strips of baking parchment and then fill to the 3/4 mark with the chocolate mix. Bake in the oven for 12-14 minutes.
  • Serve with a light dusting of cocoa powder & Double cream
1 Comment

Country Weddings...

30/1/2017

2 Comments

 
There is a simple beauty that is present at a country wedding. The quiet fresh air and tranquil setting is a refreshing break from the hustle and bustle of daily city life.
Here are some favourite pics, that encompass that sought after serenity...
As for the food, well it's an opportunity to get a little rustic creativity flowing, with 'fire pit' plated dishes and beautiful banquet style buffets! Wedding Catering in the country is always an enjoyable affair, as the individual challenges of each event, push our team to deliver the best
2 Comments

Some Beautiful Busselton Catering

1/1/2017

1 Comment

 
Recently we conducted two very special private dinner parties. The guests chose from our delicious menu options and provided a functional space for us to prepare and plate some delicious food. Creating delicious memories whilst guests are in the comfort of their own home is a very special experience, we are grateful to have. The feedback recieved was amazing and has been shared here...
BUSSELTON CATERING
BUSSELTON CATERING
1 Comment

a hens high tea.....

21/12/2016

2 Comments

 
Picture
BUNBURY WEDDING CATERING
BUNBURY CATERERS
 Recently we had the pleasure of creating a high tea for a lovely bunch of ladies for a hens party, the menu included house made fruit tarts, white chocolate & raspberry pannacottas, fresh scones with jam & cream, melting moments, a local cheese & fruit platter, house made spinach & ricotta rolls, sushi, rice paper rolls & a beautiful beach cake for the bride to be. Our High Tea menu is always an absolute rockstar performer!
2 Comments

Bunbury Catering - ECU healthy treats!

10/11/2016

3 Comments

 
We recently did a function for Edith Cowan University providing a free and healthy breakfast for the student guild. Collaboration with Spencer & Betty was an absolute treat.
Picture
BUNBURY CATERING
BUNBURY CATERERS
3 Comments

Guide to making a great antipasto platter

13/9/2016

3 Comments

 
BUNBURY FINGERFOOD
Antipasto platters are the best when sharing with friends and family and they are especially delicious when paired with a nice bottle of wine. Here are some of our tips for creating a great antipasto platter.

1. The cheeses: you want to buy 3 or 4 different types we suggest Manchego, blue cheese, Gouda, fresh mozzarella, flavored cream cheeses or a trusty cheddar cheese.

2. Sliced Meats: assorted sliced meats are a must - we like using Spanish Chorizo, prosciutto, salami, Jamon and pastrami.

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.

4. Dips and Pastes: These can add some great flavours, I love having hummus on my platter which add that delicious nuttiness. I 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 patte most people love patte 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. I use almonds, pecans, walnuts, dried figs and dried apricots.

6. Crackers or bread: A must, you need some kind of crackers or bread. I love using either Turkish bread or sour dough and water crackers.

7. Added extras: I like adding some fresh ingredients like carrot sticks, celery sticks, cherry tomatoes and grapes.

8. WINE: Wine and food pairings are a must and here are a few of our favourites to pair with an antipasto platter.
- Sangiovese - Cured meat, olives, hard cheese and other antipasto ingredients can be quite acidic. For this reason the acidity of Sangiovese complements antipasto very well.
-Tempranillo - A Spanish wine for a dish that Spain perfected... If you are having any kind of dried meat, especially Prosciutto, you really owe it to yourself to get a bottle of Tempranillo to go alongside.
-Rose - The fatty but saltiness of cured meats like Jamon is matched perfectly by the acidity of a dry Rose!



3 Comments
<<Previous
Forward>>

    Chef Raymond Eric

    Sharing our food adventures!

    RSS Feed


Hours

Office Hours:
Monday-Friday
9am - 5pm

Telephone

 0451 361 601

Email

[email protected]
  • HOME
  • HAPPY CLIENTS
  • CONTACT US
  • THE FINE PRINT
  • MENUS
  • INSTAGRAM
  • Whats Cooking?