|
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
 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
 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
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
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
 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!
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.
 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! |
Chef Raymond EricSharing our food adventures! |
RSS Feed
HoursOffice Hours:
Monday-Friday 9am - 5pm |
Telephone |
|