Newlywed TV – calling all couples!
Posted: December 2, 2013 Filed under: From the Kitchen, General, Getting Married, News Leave a commentAre you a couple in your first year of marriage? Are you willing to share your stories, journeys, ups and downs?
They say the first year of marriage is the hardest and Matchbox Pictures is casting for a new documentary series that will follow newlyweds through various times of the year to see how their relationship develops and what changes marriage brings to their life!
First, second or third wedding, gay marriage or an arranged marriage, this show is searching for couples across Australia!
Interested and getting married between July – September 2014? See the below flyer for further details.
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.
Whiskey on the Green
Posted: October 28, 2013 Filed under: From the Kitchen, General, Getting Married, News | Tags: dinner, events, glenmorangie, golf, katering, menu, whiskey Leave a comment
There’s something special about the wild open spaces of a golf course. It provides an escape from the inner city hustle, a place to unwind and relax.
So when Glenmorangie Whiskey asked Katering to design a beautiful menu for a twilight dinner on the green of Bonnie Doon golf course, it was our pleasure to put together a night of appreciation and elegance.
The specially crafted three-course menu was paired with hand picked whiskeys and showcased hints of citrus and ginger throughout.
First course featured a trio of citrus seafood including lime and ginger crab dumplings, seared scallops and citrus tempura yabbie with ginger chutney.
As the sun began to set, guests were served an orange pepper venison with parsnip puree, baby fennel and onion jus.
For something sweet, a ginger crème brulee tart completed the evening.
As guests settled in with delicious food and Glenmorangie whiskeys, it was only the sprinklers that would tear them away from a beautiful night under the stars.
Photos by Elise Hassey photography
Friday’s French Martini
Posted: August 16, 2013 Filed under: From the Kitchen, General, Getting Married, News | Tags: cocktails, french martini, spring, Spring is only around the corner! Why not get in early and try our delicious French Martini featured in this month's In Style magazine. Leave a comment
It’s Friday and Spring is just around the corner! Why not celebrate with Katering’s French Martini as featured in this month’s In Style magazine.
French Martini
serves 8
11/2 cups vodka
100ml Chambord (black raspberry liqueur)
2 cups pineapple juice
1 twist lemon peel
ice cubes
Place vodka, Chambord, pineapple juice and lemon peel in a large cocktail shaker with ice. Shake well until combined. Pour into champagne glasses.
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.
K A T E R I N G 