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Banquet Style Wedding Menu

25/3/2017

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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 
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Recipe Masterclass - Chocolate Fondant

16/2/2017

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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
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Country Weddings...

30/1/2017

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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
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Some Beautiful Busselton Catering

1/1/2017

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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
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a hens high tea.....

21/12/2016

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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!
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Bunbury Catering - ECU healthy treats!

10/11/2016

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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.
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BUNBURY CATERING
BUNBURY CATERERS
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Guide to making a great antipasto platter

13/9/2016

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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!



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Winter is going

24/8/2016

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 As we start to say goodbye to the cold mornings and frosty windscreens (location specific!) let's take a look at some of the Simple & Beautiful creations that have warmed our home this season.
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4 STEP BOUNTY BARS - When a little treat is needed :)

12/8/2016

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Ingredients
  • 200g desiccated coconut
  • 1 can condensed milk (397g)
  • 200g milk or plain chocolate

Step 1 - Pour condensed milk over coconut and stir until evenly mixed.
Step 2 - Grab handfuls of mixture and shape your coconut mix into bars and arrange on a cooking rack (place plate under rack) for chocolate
Step 3 - Heat chocolate slowly either in the microwave or on the stove top and allow to cool slightly, spoon chocolate over bars covering completely and place in the fridge to cool for 1 - 2 hours.
Step 4 - Remove from fridge and enjoy!

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Hours

Office Hours:
Tuesday - Friday (9am - 5pm)

Telephone

 0451 361 601

Email

info@sandbcatering.com
  • HOME
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  • MENUS
    • Weddings
    • Corporate
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  • Whats Cooking?
  • INSTAGRAM