Wylies Baths
Posted: October 14, 2013 Filed under: Getting Married | Tags: coast, events, katering, weddings, wylies baths Leave a comment
Located just a few hundred metres south of Coogee Beach in Sydney’s eastern suburbs, is the iconic Wylies Baths.
With sweeping 180 degree views over the Pacific Ocean and overlooking the famous Wedding Cake Island, it was the perfect venue for an intimate night raising money and awareness for breast cancer.
As the preferred caterer for Wylies Baths, Katering teamed up with The Professionals last week and transformed its marquee with soft shades of pink against a stunning backdrop.
One of our favourite wedding venues, Wylies Baths makes a picturesque setting for beautiful summer weddings with uninterrupted views along Sydney’s coastline. It is a unique and special location that encapsulates Australia’s sun, surf and lifestyle in a most memorable way.
For more information see www.wylies.com.au
An afternoon tea In Style
Posted: August 12, 2013 Filed under: Getting Married | Tags: afternoon tea, cake, champagne, In Style, katering, martini Leave a comment
When Ellie Aitken, the designer behind the luxurious label Aitken & Co, hosted an afternoon tea for seven of her closest friends, she turned to our own Kate White to create something beautifully modern in a relaxed setting.
Featured in this month’s In Style magazine, Kate put together a menu that was fresh and seasonal yet exuded a feel that was both homely and personal.
Held at Ellie’s beautiful home in Sydney’s eastern suburbs, guests were served champagne, French martinis and canapés that included salmon gravlax, mushroom tarts and a delicious Hummingbird cake.
Why not spend an afternoon baking with Katering’s traditional Hummingbird cake receipe below.
Hummingbird cake
3 x 20cm. round cake tins are needed for this recipe
375g plain flour
500g caster sugar
1 tsp salt
1 tsp bi-carbonate of soda
1 tsp ground cinnamon or garam masala
3 eggs, lightly beaten
1 ½ cups vegetable oil
1 ½ tsp vanilla extract
1 x 225g can crushed pineapple, undrained
2 cups (about 4 large) mashed ripe bananas
fresh flowers, to decorate, optional
Cream cheese icing
125g soft butter, chopped
250g cream cheese, chopped
1 tsp vanilla extract
500g icing sugar
Heat oven to 180C.
For cake, combine dry ingredients in a large mixing bowl. Add eggs and vegetable oil, stirring until the dry ingredients are moistened. Do not beat. Stir in vanilla, crushed pineapple and bananas.
Spoon the cake batter evenly between 3 x 20cm. well greased and floured cake tins. Bake for 30-40 minutes or until a cake skewer comes out clean. Rest cakes in the tins for 10 minutes then turn onto a wire rack to cool.
For icing, beat butter, cream cheese and vanilla together. Gradually beat in icing sugar (adding a little milk if necessary). Alternatively, process butter, cream cheese and vanilla briefly in a food processor. Add icing sugar and process briefly until combined.
Spread a thin layer of icing on tops of two cakes and place one on top of the other. Top with remaining cake and spread remaining icing over top and sides of cake.
Decorate with fresh flowers, if desired.
Serves 8-10
An afternoon with Kate and Lucy
Posted: August 7, 2013 Filed under: Getting Married | Tags: home cooking, katering, lucy leonardi, photography, wedding Leave a commentLucy Leonardi is a Sydney based wedding photojournalist and author of the blog Who Does The Dishes. She is one of our favourite wedding photographer’s at Katering and I recently met her whilst producing my wedding book.
We had a beautiful afternoon together at my house cooking one of my favourite family dinners for her blog, a roast rack of veal with mushroom ragu. I love her for her particular passion for food and photography!
Her blog celebrates the many types of wonderful cuisine from every culture that has called Australia home. You can view our afternoon of cooking here and take her journey exploring what everyone loves to cook at home.
Photos by Lucy Leonardi
Best of British
Posted: July 30, 2013 Filed under: Getting Married | Tags: british, cocktail, events, katering, theme Leave a comment
A Queen’s Guard, an English butler and a flying Union Jack…this farewell party was a celebration of all things British to mark the end of an Australian chapter.
Under the stars of a beautiful Sydney winter night, Katering transformed this family home into a stately English manor. Guests were greeted at the driveway by a formal Queens Guard before being welcomed into the home by an English butler for pints of lager, champagne and hearty British food.
The finely crafted menu included:
- Mini Yorkshire puddings
- Pigs in blankets
- Smoked trout mousse with crostini
- Bangers and mash
- Butter chicken curry
- Spotted dick and Eton mess for something sweet
As the night progressed, guests moved into the pop up nightclub for British cocktails and music. The quintessential Sherlock Hound and Winter Garden were shaken to order and garnished with wedges of orange and delicate edible flowers.
A black London cab ferried guests home at the end of the night with memories of a world full of good friends, warmth and English charm.
Photos by Rupert Townsend Photography
Vittoria Coffee goes organic
Posted: July 22, 2013 Filed under: Getting Married | Tags: breakfast, coffee, events, katering, organic Leave a comment
To celebrate the launch of Vittoria Coffee’s new organic range, Katering created a beautiful breakfast menu that was a perfect mix of fresh seasonal fruit and warming organic produce.
The light and healthy breakfast included:
- Assorted smoothies
- Rhubarb and pear compote with low fat Greek yoghurt
- Bircher muesli with grated apple, slivered almonds and berries
- Sweet corn fritters with sour cream and smoked salmon
Part of the Aroma Festival at the Rocks in Sydney, guests were entertained under the Vittoria Coffee marquee with baristas making delicious coffees to order.
Pots of apples, native flowers and succulents created a rustic feel to reflect Vittoria Coffee’s new launch into the organic market. We were thrilled to be a part of this annual Sydney event.
Photos by Chloe Paul
Katering Welcomes A New Pastry Chef
Posted: June 16, 2013 Filed under: Getting Married | Tags: chef, dessert, katering, pastry, weddings Leave a comment
Katering is so excited to welcome our new pastry chef into the team. Maneeca Belbin, formerly of Park Hyatt and Quay, joins our busy kitchen as a wonderfully skilled pastry chef and we can’t wait to try some of her beautiful creations.
Last weekend Maneeca created a stunning dessert table at one of our weddings. Guests were spoilt for choice with mini pavlovas with fresh cream and strawberries, raspberry, vanilla and chocolate macaroons, hazelnut meringues with mascarpone cream, mini chocolate tarts with fresh raspberries, mini tiramisu, lamingtons and apple tart tatin.
Here is her delicious hazelnut meringue recipe for you to try at home.
Hazelnut meringue with mascarpone cream
5 egg (150g) whites
100g caster sugar
250g icing sugar, sifted
60g hazelnut meal
160g hazelnuts, roasted and finely chopped
Pinch salt
Mascarpone cream
2/3 cup (160ml) pure cream
2 vanilla beans, halved and scraped
100g caster sugar
1 gelatine sheet, soaked in cold water for 5 minutes
500g mascarpone cheese
1 ½ cups (360ml) thickened cream, whipped
Preheat oven to 180C.
Place egg whites in a large clean bowl and whisk until just frothy, gradually add the caster sugar, 1 tablespoon at a time. Continue to whisk for 8-10 minutes or until thick and glossy. Fold in the icing sugar, hazelnut meal, hazelnuts and a pinch of salt until well combined.
Lightly grease and line 4 x baking trays with baking paper. Draw a 30cm round onto each sheet of baking paper. Evenly divide the meringue onto each tray and use a spatula to spread the meringue evenly over each circle. Cook for 8-10 minutes or until dry. Turn off the oven and allow to cool completely in the oven.
To make the mascarpone cream, place pure cream, vanilla bean and sugar in a medium saucepan over medium heat and stir until the sugar is dissolved. Do not boil. Remove from the heat, squeeze the gelatin to remove any excess water. Add to cream mixture, stirring until dissolved. Allow to cool to room temperature.
Place mascarpone cream in a large glass bowl, whisk gently to loosen the mixture, gradually whisk in the warm milk mixture. Fold through the whipped thickened cream.
Place 1 hazelnut meringue on your serving platter, top with mascarpone cream and continue to layer, finishing with a layer of cream. Top with fresh fruit. Cut with a hot knife. Serves 8-10.
Belle Magazine Interior Design Awards
Posted: May 26, 2013 Filed under: Getting Married | Tags: awards, belle, design, food, french, katering Leave a comment
Last week we had the pleasure of catering for the Belle Magazine Interior Design awards held in the studios of the wonderful design house, Coco Republic.
Nearly 300 guests were served French inspired canapés including:
- French garlic butter prawns with parsley served on a skewer
- Tuna Tartar with diced grapes fresh mint and eschallots on rice cracker
- Mud Crab and Lime aioli sandwich rounds
- Oyster panna cotta en croute
- Duck liver parfait and caramelised onion on Brioche
- Mini fillet mignon with béarnaise sauce
- Peppered beef on a potato roesti with truffled aioli and rocket
- Mini Croque-monseir
- Mini tomato tart tatin with caramelised onion, goats cheese, and baby basil
- Pumpkin risotto cake with artichoke puree and deep fried sage
- Goats Cheese, spinach and mushroom pithivier
For something sweet to follow guests were treated to rich chocolate ganache cakes with fresh raspberries and mini vanilla crème brulees.
The night was a beautiful celebration of design, culture and good food.
You can also pick up the latest issue of Belle for a fantastic article on the recent Belle Readers Art Dinner created by Katering.
Investitures at Government House
Posted: May 20, 2013 Filed under: Getting Married | Tags: cakes, government house, investitures, katering Leave a comment
As part of Katering’s well-established partnership with Government House, we enjoyed feeding over 600 people at the Investitures receptions this month.
An award ceremony that honours Australian citizens who have made outstanding achievements and contributions to our society, we are of our involvement in such a special day.
K A T E R I N G 
