Whiskey Warmers

Katering had the pleasure of working with Marilyn Grace Events and the boys from The Park to create a very fun afternoon of hunting games and a hearty menu of Scottish inspired fare for Ardbeg whiskey. Served with some whiskey cocktails and neat pours of Ardbeg whiskey, the specially crafted menu set the tone for a wonderful afternoon of celebration.

Canapes included rollmops in fresh herbs, smoked salmon blinis and scotch quail eggs. For something more substantial guests were served beef and Guinness pies, potato and leek soup, thyme, sage and parsley crumbed chicken and pails of battered fish and chips.

As the afternoon continued, a carvery bar was set up for guests to graze on beautifully roasted beef and a succulent pig on the spit accompanied by clapshot, potato and parsnip mash and a light kale salad with walnuts, apple and blue cheese.  

For a winter warmer, why not try one of these delicious Ardbeg cocktails…

Bloody Indiana Jones 
Where there is smoke there is fire. Liven up the start of your day with smokey twist on the Bloody Mary. Ardbeg 10, tomato and spice. 
40ml Ardbeg 
90ml tomato juice 
Squeeze lemon 
Dash worstershire 
5 drops tobasco 
Knob wasabi 
Stir over ice bloody mary style in a tall glass. Garnish with cucumber. 

Dog n Bone’ 
Like Shorty with a treat- you won’t be able to put this one down. Rich caramel and vanilla bounce off Ardbeg 10 with apple and passionfruit. 
30ml Ardbeg 
10ml licor 43 
30ml cloudy apple 
15ml passionfruit pulp 
5ml lemon 
5ml monin caramel syrup 
5ml simple syrup 
Shake and strain over rocks. Garnish with piece of apple. 

Shorties Morning Glory 
40ml Ardbeg 
5ml cointreau 
5ml leffe absinthe 
25ml freshly squeezed and strained lemon juice 
20ml simple syrup 
Dash soda 
Shake ingredients, strain over ice and top with soda. Garnish with a lemon twist.

Mother’s Day at The Park

What better way to spoil mum this Mother’s Day than a family get together at Centennial Park’s pop up “The Park”. The team here at Katering have put together a special Mother’s Day menu for this Saturday and Sunday only that plays on relaxing and sharing and includes some of our favourite dishes.

Why not pop open a beautiful bottle of champagne and try The Park’s Grazing Plate with prosciutto, Dutch carrots, small vine truss roasted tomatoes, babaganoush, hung labne, crumbed artichoke, watercress salad and toasted Turkish bread.

Or gather the family around and share a selection of smaller plates including:

• Tomato and caramelised onion tart with fresh rocket salad
• Steak sandwich with caramalised onion, aioli and rocket
• Zucchini flowers with fresh tomato sauce and parmesan

For something more substantial we are featuring one of our most popular dishes, a crispy chicken taco with pickled fennel, jalapeno mayonnaise and butter lettuce. Or choose something from our specially created Mother’s Day menu:

• Fish and chips with dill mayonnaise and rocket salad
• Osso bucco with Parisian garlic mash and gremolata
• The Park salad  with grilled haloumi, fresh asparagus, spinach, witflof, mint and lemon vinaigrette

Enjoy an afternoon aperitif with The Park’s cheese platter of blue, brie, cheddar, walnuts, quince and watercress. And from 3pm the pig spit will be ready for our chefs to create warm sliders with apple sauce and coleslaw or a hot lunch of pulled pork, jacket potatoes, sour cream and a pickled fennel and rocket salad.

So clear your afternoon and grab a table at The Park for beautiful food and great cocktails in a wonderful setting to celebrate the importance of our mums.

A Night At Carnegie Hall

Katering had the pleasure of working with renowned chef, Damien Pignolet, to create a special menu for the Australian Chamber Orchestra (ACO) Barry Humphries dinner at Carnegie Hall in Darlinghurst, Sydney.

The spectacular location is owned by Mark Carnegie who has converted the historic church into his home. Surrounded by the perfect mix of old and new, guests were seated at tables stunningly decorated with bright coloured flowers in a room bordered with books and beautiful artwork.

The funds from the evening were donated to the ACO Education Program that provides young musicians with the tools and inspiration to continue their lifelong musical journey.

Guests were greeted with canapés on arrival including:

• Oysters natural
• Spanner crab sandwich squares
• Zucchini custard tartlet with pesto and baby basil

After a wonderful performance by the ACO, the main course was served:

• Rangers Valley short rib of beef, fennel and celeriac puree and glazed carrots
• Warm sourdough bread
• Glastonbury Cheddar with Darling Mills salad dressed with red wine vinegar and extra virgin olive oil

For dessert, Damien created a beautiful quince and frangipane tart served with cream. Coffee, tea and petit fours were served to accompany.

Katering is always so flattered to work with some of Australia’s most respected and talented chefs and this was certainly a night to remember.