Piggy Boudoir
Posted: November 13, 2013 Filed under: Getting Married | Tags: boudoir, cocktail party, ham, katering, seafood Leave a commentWe love putting our heads together and brainstorming new menus, recipes and ways to feature our beautiful produce.
Here’s a sneak peek at Katering’s latest inspiration, the piggy boudoir.
Seen recently at a cocktail party for the parents of Ascham school, the reinterpreted boudoir was a humorous play on elegance and tradition.
A chest of drawers held beautifully basted legs of ham, a traditional armchair overflowed with freshly baked baguettes and a decorated pouf became a platter of mustards and accompaniments.
Candelabras, a touch of pearls and beautiful French linen added the finishing touches.
A seafood bar complimented the boudoir. Surrounded by lily pads and mother of pearl shells, guests could help themselves to freshly shucked oysters, salmon gravalax and ice blocks filled with prawns.
A Wonderful Sydney Wedding
Posted: November 7, 2013 Filed under: From the Kitchen, General, Getting Married, News | Tags: bennelong lawn, katering, seafood, sydney harbour, weddings Leave a commentPerched above the iconic Sydney Opera House with unrivaled views towards Sydney’s Harbour Bridge and north shore, Bennelong Lawn provided the spectacular yet intimate spot for the celebration of this special wedding.
The elegant marquee was decorated with cascading walls of flowers, sparkling chandeliers and woven with the soft colours of beige, pink and apricot.
Guests were welcomed with perfectly chilled flutes of champagne and grazed amongst beautifully prepared food stations.
The prosciutto bar featured freshly shaved salami, prosciutto, fresh figs, buffalo mozzarella, whipped gorgonzola and rock melon.
For something from the sea, freshly shucked oysters, lobster medallions, citrus cured gravalax, smoked salmon and overflowing ice bowls of freshly peeled prawns filled the seafood bar. Oyster bloody mary shots were the perfect accompaniment.
An antipasti bar reflected the beautiful dishes of the Mediterranean. Watermelon tossed with feta and mint, Sicilian and black olives and lamb homemade dolmades.
The cheese station was made for a night of grazing where glass domes featured perfectly ripe wheels of brie, creamy aged cheddar and crumbling blue cheese.
Entertained by the legendary Steve Clisby and as the sun set upon the sparkling Sydney harbour, guests enjoyed a choice of oven roasted snapper fillets, eye fillets of beef or organic chicken breasts cooked with a herb butter for their main course.
For something sweet, homemade banoffee pies and a pavlova bar with an assortment of toppings providing the finishing touch.
A surprise firework display ended a magical evening under the stars as a night in Sydney’s beautiful botanic gardens came to a close.
K A T E R I N G 