Breakfast With Miranda
Posted: February 17, 2013 Filed under: From the Kitchen, General, Getting Married, News Leave a comment
All eyes were on The Pacific at Bondi Beach last Wednesday as Miranda Kerr was named ambassador for Clear Scalp and Hair Beauty Therapy. Attended by Australia’s beauty editors and related media, it was Katering’s pleasure to provide a beautifully hand selected breakfast for guests including:
- homemade granola with yoghurt, honey, white peaches, raspberries and blueberries,
- carved out passionfruit cups filled with mango, fresh, mint, nectarine and strawberry salad
- scrambled eggs with fresh herbs and bacon diced lardoons with crème fraiche
- mini French crepes with a choice of thick lemon curd and fresh cream or cinnamon sugar and pureed apple
- mini blueberry pancakes with maple syrup, fresh cream and blueberries
- a selection of Iggy’s bread toasted with ricotta, avocado, lemon, fresh tomato, basil and olive oil
- mini leek egg and bacon pies and crunchy top raspberry muffins.
Our breakfast treats were all served on platters of marble and Miranda especially loved the Iggy’s bread toasted with avocado.
Our barmen mixed together juice cocktails including passionfruit and raspberry spritzers, blueberry and elderflower water, green goddess water with fresh mint and cucumbers and Miranda sipped on coconut water throughout the morning.
Doing a live feed with Sunrise, she certainly knew how to work the media, carefully orchestrating each photo shoot to work with the light and various angles, a professional, this is a girl who knows her best side!
The Pacific was beautifully decorated with flower arrangements by George Low from Seed Flora, who puts together the spectacular David Jones flower show each year, creating an intimate, beachside feel in what was a perfect blend of media personalities with a touch of home grown Aussie talent.
House & Garden Visits The Whites
Posted: November 13, 2012 Filed under: From the Kitchen, General, Getting Married, News Leave a comment
This month’s issue of House & Garden features our very own Kate and Mark White on the cover and a rare insight into how they entertain and decorate for Christmas.
From the White’s formal living room where beautifully hand sewn stockings hang from the fireplace and the scent of pine from the real Christmas tree infuses the room, to the more casual outdoor entertaining area where family and friends gather for a relaxed Christmas lunch, the shoot highlights what the White’s do best.
Using greenery to create impact and candles for warmth and glow, the White house embraces the Christmas spirit. Baubles hang from magnolia branches, a wreath made from succulents hangs on the door and homemade cookies decorate the Christmas tree.
Once the styling is complete, Kate and Mark and their four children sit down for a Christmas lunch of freshly shucked oysters, prawns and a traditional ham and turkey with simple, delicious sides.
Buy your copy of House & Garden now for Kate’s effortless yet effective tips for decorating and entertaining this Christmas.
A Night With Maggie
Posted: November 12, 2012 Filed under: From the Kitchen, General, News Leave a comment
We had the pleasure of working with Australia’s most respected and talented culinary icon Maggie Beer at the recent Historic Houses Trust dinner. Celebrating Australia’s colonial history, the dinner was to promote the funding of Rouse Hill House and Farm. Founded in 1813 it is one of NSW’s oldest continually occupied homes and features rooms preserved in time, ancient gardens and relic stables.
Sponsored by Belle magazine, Maggie Beer was approached at the suggestion of Katering’s Kate White as the perfect Australian icon to create a menu that reflected Australia’s seasonal produce. Set on the beautifully manicured lawns of Government House, Katering’s head chef shucked fresh oysters to order. The oyster bar was decorated with tumbling fruit in wooden boxes and guests were given the choice of verjuice, avocado jellies or chervil and eschallot dressing to accompany.
Once inside Government House, guests were seated for an incredible three-course dinner. Crafted by Maggie Beer, the menu featured an entrée of spanner crab with pea green soup accompanied with fresh Iggy’s bread. A main of stuffed Barossa chicken with chicken livers, bread and fresh herbs, cumquat stuffing and baby beets and leeks finished with a touch of chicken stock made from Barossa bones and reduced cumquats and verjuice, and a cos salad on the side.
Finally a velvety verjuice custard with poached loquats and muesli was served for dessert followed by coffee and T2 tea and beautifully handcrafted Haighs chocolates.
Each table was decorated with a huge tree as the centrepiece that had been cut to measure by the wonderful team at Andre’s party hire. The talented and creative team at Grandiflora and Belle magazine’s Steve Cordony applied the magnificent finishing touches.
A Special Australian Wedding
Posted: October 28, 2012 Filed under: General, Getting Married, News Leave a commentHot on the heels of Kate White’s Australian Wedding Book, Katering has been busy creating some of the most special and breath taking weddings. Close to Katering’s heart is one particular couple whose wedding was a beautiful blend of tradition, ceremony and personality.
Held in Sydney’s former cellblock in Darlinghurst, the historic sandstone room was transformed by Katering into a setting that was both dramatic while ambient. The use of uplights, stunning flower arrangements and live music were the perfect styling combination.
As beach lovers, the couple weaved Australia’s iconic Kombi van throughout the wedding with the logo featured on the luminescent cocktail bar, invitations, and as transport for the bride and groom.
The traditional wedding cake was created by Katering as a present for the couple and is also featured in Kate’s Australian Wedding Book. Three layers of fruitcake were held together with marzipan icing and decorated with a cascade of seasonal flowers.
Our chefs delivered guests with a three-course dinner specially picked by the bride and groom in a night so memorable and close to our hearts.
What Katie Ate
Posted: September 23, 2012 Filed under: From the Kitchen, General, Getting Married, News Leave a commentRecently Kate White was given a copy of the “What Katie Ate” cookbook by renowned blogger, photographer and food stylist Katie Quinn Davies. Having first met Katie at the Lantern author’s book launch, Katie was in awe of this talented and beautiful woman.
Katie’s passion for food is evident in her new cookbook which is a culmination of years of work. Each recipe is developed, cooked, styled and shot by Katie and after trialling some of her recipes on the weekend we are testament to her creations. Due out in October 2012 it is full of honest, home-cooked recipes inspired by her love of dinner parties for family and friends. It couldn’t better reflect our philosophy of food.
Real life winter weddings
Posted: July 19, 2012 Filed under: General, Getting Married, News Leave a commentWhat could be more magical than an Australian winter wedding? We want to share with you one of our recent real life weddings that took place in the breathtaking Southern Highlands of New South Wales.
Annabel Crookes and Tim Koroknay were married at their family farm after months of planning with Kate White and her team. The ceremony was held in the picturesque sandstone Holy Trinity church in Berrima and was adorned with gum leaves from the family property with hints of baby’s breath entwined throughout the bridal bouquet, church pews and flower girls.
Guests left the church and were greeted by a mesmerising solitary bagpipe player who stood on the rocks above them, the beautiful winter sun streaming through behind him.
With the ceremony still lingering in guests’ minds, they were transported back to the property for canapés and champagne on the lawn before being seated to a four course Italian style long lunch under a marquee in the gardens.
Shared plates were placed down the middle of the tables for entrée and included king prawns cooked with moscato, fregola and cherry tomatoes, veal and pork meatballs and warm aspargus spears served with a poached egg. Second course followed with a warming winter mushroom risotto with deep fried enoki and wild mushrooms. To finish, guests were served mains of pan-fried veal fillets with mushroom puree broccolini and mushroom vegetables with crisp potato mille feuille and red wine jus. Mini dessert stations and cheese tables were placed around the room for guests as they moved from their tables to the dance floor.
In keeping with the season, a silver grey and ivory theme was chosen with touches of orange for warmth. A beam ran the length of the marquee and was decorated with round orange candles and liane vine and the main wall was adorned with cymbidium orchids that ran up to the ceiling.
Log fires were built outside the marquee for guests to keep warm by, with jars of marshmallows for toasting. The mood was set by the piano man Scott Finney who eased guests into the afternoon followed by Martini Club.
To finish a magical weekend, a brunch buffet was hosted the following morning. Charcoal grey table cloths with white plates and napkins and a hint of orange ribbon decorated the tables while guests were warmed with bacon and egg rolls and fresh coffee.
We couldn’t think of a more beautiful, unique wedding that captured the essence of the bride and groom on a magical winter weekend.
Kate White and ‘The Australian Wedding Book’
Posted: June 14, 2012 Filed under: General, Getting Married, News Leave a comment
On Thursday 24 May our very own Kate White launched her guide to weddings, The Australian Wedding Book. Held at the Great Hall in Darlinghurst, guests were welcomed by a spectacular candlelit entrance reminiscent of the wedding scene in Romeo and Juliet. Showcasing Katering’s philosophy of beautiful and creative food, stations were positioned around the room including a cheese table, jamon with crostini and white anchovies, a seafood bar with freshly sliced tuna and salmon and a dessert table overflowing with all sweet things white. A trolley imitating a Sunday Chinese yum cha weaved its way through the crowd with fresh dumplings, spring rolls, quail and bowls of curry as guests were entertained by Scott Finney on the piano.
Kate’s guide to weddings is a culmination of 25 years in the business and shares her knowledge and passion. Chapters include information on dress shopping, stationery, invitations, rings and of course food. Her advice, tips and insight reflect her experience in an industry that is forever changing and challenging yet guided by tradition. The guidebook makes a beautiful gift and is available now in book stores.
Kate has been busy with interviews on talkback radio, newspapers and magazines and will be holding a chat with canapés for her new book with Karaline Loiterton from the Wedding List Co on Thursday 21st June.
Photos Courtesy Bluementhal Photography
What’s On – Peugeot Luncheon at Wollombi
Posted: May 21, 2012 Filed under: General, News Leave a commentA team from Katering will be heading up to Wollombi this weekend to meet a convoy of Peugeot’s celebrating its new range. A beautiful country inspired lunch will be provided amongst the backdrop of Wollombi National Park.
What’s On
Posted: May 21, 2012 Filed under: General, News Leave a commentFor three days Katering was proud to supply the Investitures ceremony at Governor House. Morning and afternoon tea was served canapé style with finger sandwiches, delicate cakes and bite sized savouries on offer. Set on the verandah of Government House, the event was attended by the Governor General Ms Quentin Bryce who continues to inspire our team at Katering, we don’t know how she does it!
Winter Warmers
Posted: August 2, 2011 Filed under: General Leave a commentWe love this time of year when the dark cold nights call for gatherings around log fires, warm hearty food and glasses of bold red wine. Whether it be a cosy group of close friends, glamorous cocktail parties or breath taking weddings we have the perfect winter warmers to bring intimacy, style and creativity to the occasion.
Our winter menu brings warmth and nourishment from the kitchen. Think winter spiced tomato soup with croutons served in enamel mugs, succulent glazed pork with crispy salt crackling, warm pea and lettuce soup finished with chives and poured steaming from the pot or a supper snack of grilled ham and melted cheese toasties. For the perfect sweet finish we love our red wine poached pears topped with yoghurt and toasted flaked almonds.
Never one to be ordinary, the winter team at Katering envisage old wooden boxes filled with jars of white marshmallows with sticks for your guests to toast over Brad Pit – well not quite Brad Pitt but just as hot. (similar can be found at Robert Plumb) Our custom built fire pit creates an area for friends to gather under the stars while sipping cinnamon infused gluvine by the warmth of the fire. Let us heat up your party.
K A T E R I N G 
