Monthly Archives: August 2018

Grazing Station Menu

 Grazing Station Menu This menu is Ideal for Informal Weddings, Birthday parties, and anniversaries Served as individual station your guests can wander around and choose at their leisure, this is one of A Class Caterings most popular menus, we cater for many functions on the South Coast of NSW from Wollongong to Batemans Bay including Berry, Kangaroo Valley, Gerringong, Shoalhaven, Nowra, Jervis Bay, with our many years of experience we can organise that special function ,we have many menus available so please take a look at our website  * Selection of local and imported cheeses * Chicken parfait, duck pates, pork

Read More


Bread and Butter Pudding

Bread and Butter Pudding Today I’d like to share a simple and easy recipe for Bread & Butter Pudding. But before I get to the recipe I’d like to share some fun facts about Bread & Butter Pudding. Did you know that Bread and Butter Pudding can be traced back to the early 11th and 12th centuries as Chefs & Cooks were looking for ways to use stale leftover bread instead of it going to waste? In the 13th century, Bread & Pudding became very popular in England & continues to be to this very day & a favourite of British

Read More


WorksChristmas party

Works Christmas party Time to start thinking about booking your Christmas party at work or with friends, small business owners, not to sure what to do, fed up with going to restaurants, or the usual Functions, why not give Martin a call 0411114912 at A Class Catering we have a great special offer $36.00 per person finger buffet menu, conditions apply, Designed to take the hassle out of organizing this year’s party, we will come to your place work, Home or your choice of venue, this menu is ideal, no need for Party hire tables and chairs, straightforward and simple

Read More


Silverbeet recipe

Silverbeet recipe Today I’d like to share a simple recipe for Silverbeet that my Bubcha(grandmother in Polish)made for me when I was young & now I’m cooking it for my family 😊. Being of Polish descent I classify this dish as ‘peasant cooking) But before I get to the recipe I’d like to share some fun facts about Silverbeet. Did you know that Silverbeet was cultivated from Sea-Beet & originated in Europe near the coast of the Mediterranean sea & was named ‘Chard’ which descends from the 14th-century French word ‘carde’from the Latin word ‘Carduus’meaning artichoke thistle(without the spikes). Chard is

Read More


A recipe for Faggots

Faggots, As promised here is the recipe for Offal called ‘Faggots’ not what you think but a tasty dish made from Offal. Offal ??? Offal are the parts of the beef,pork,lamb,duck,chicken & goose such as livers,hearts,kidneys,tongue,lungs,stomach (as in Haggis) chicken giblets,cheeks,brains,blood (as in blood sausage) & ox tail (as in oxtail soup or stew) Offal is something that’s been eaten & enjoyed by humankind around the world for centuries & the reason for this is because back in the day food was scarce & every part of the animal was used nothing was wasted even the ears otherwise people would

Read More


Brunch Rissoles

Brunch Rissoles with Poached Eggs & Tomato Salad. Today I’d like to share a recipe for Brunch Rissoles with Poached Eggs & Tomato Salad. Getting sick of the same old bacon & eggs on a Sunday morning ???? Well, these tasty rissoles with poached eggs will get your Sunday off to a cracking start. This recipe serves 4 Ingredients  600g beef mince (or pork, chicken or lamb mince) 1 onion coarsely grated 1 cup fresh breadcrumbs 1 egg lightly beaten salt n pepper to season 2 tomatoes chopped 1/2cup of pitted black olives chopped 1 tablespoon baby capers 1/4 cup

Read More