Category Archives: Recipes

New European Buffet Menu

Buffet $55.00 per person  Minimum 30 persons Appetizer Marinated Herring fillets filled with Onion Gliadin, and served with brown bread Entree Borscht, a classic Russian Beetroot soup, topped with a dollop of sour cream and chives Main Course A selection of Polish dishes Cabbage rolls with tomato sauce Beef goulash served with potato dumplings Fried potatoes Bigos ( A polish hunter's stew)         Dessert  Traditional Black Forest Gateau

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Fettuccine Cabornara

This classic Fettuccine Carbonara . Ingredients 350g Barilla Fettuccine 150g Italian pancetta, thinly sliced 4 egg yolks, free range 100g Pecorino Romano, grated Salt and pepper, to taste Rock salt, for pasta water Extra virgin olive oil Method Step 1 Bring plenty of water to the boil in a large saucepan. When boiling, add rock salt (7g to a litre of water). Step 2 Drop the Barilla Fettuccine into the water and stir. Cook according to the instructions on the pack. Step 3 Whisk the egg yolks with salt and plenty of black pepper. Step 4 Gently heat oil in

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Red Duck Curry

An easy and tasty recipe for red duck curry, prepared with pineapple and cherry tomatoes: the perfect main course to make at home if you like Thai food. INGREDIENTS Ingredients Duck 2 large breasts, each weighing approx. 300 g Tomato 10, cocktail Lime 4 leaves Basil 1 bunch, thai Pineapple 400 g, fresh Oil 3 tbsp Red curry paste 2 tbsp Coconut milk 400 ml, unsweetened (tinned) Fish sauce Brown sugar 1 tbsp INFO BOX Preparation time20 m Cooking time10 m Recipe categoryMain course Recipe yield4 PREPARATION Wash the duck breasts, pat dry and slice. Wash and dry the cocktail tomatoes and lime leaves. Quarter the lime leaves and

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Wedding at Kangaroo valley Public hall

      Two of our great staff Julia and Tanya, receive Joint staff members of the Month for their great work at Peter and Catherine’s wedding reception, at Kangaroo Valley Public Hall,        www.shoalhaven.nsw.gov.au/halls,Kangaroo-valley-public-hall  All had a great night the reception went off without a hitch, all had a great night the food was sensational, they had a Buffet Menu

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Chicken and capsicum pilaf

Chicken and Capsicum Pilaf – Serves 4 Ingredients 3 cloves garlic, crushed 1 large onion, diced 2 tablespoons olive oil 1 teaspoon turmeric 3 cups (750ml) chicken stock 4 boneless, skinless chicken breast fillets 125g mushrooms, sliced 2 cups (375g) rice 1 red capsicum, diced 1 green capsicum, diced 1 yellow capsicum, diced 3 large Simmer the chicken breast fillets in the chicken stock until cooked, about 20 minutes. Remove the chicken breasts and set aside to cool. Add the turmeric to the stock and put aside. Heat oil in deep saucepan with a lid. Fry onions and garlic for

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Budget Weddings

Budget Weddings First — and most importantly — remember that you only truly need three things to have a successful wedding day: a bride, a groom, and an officiant. Everything else is optional fluff. Remembering this will help you make some tough financial decisions during the planning process. Your guest list The single easiest way to slash your budget is by slashing your guest list. Your wedding is a celebration, but it is also a very intimate moment. It is a rite of passage in which you and your beloved are pledging your lives to each other, and joining two families together. Do you really need

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Crepes Suzette flambe at your table

Crepes Suzette flambe at your table Martin: Wednesday, 2 July 2014 1:29 PM   Indulge in moments of pure delight Crepes Suzette Flambe At a glance Ingredients 250 gr. sieved flour 1/2 l. milk 3 eggs 1 tablespoon olive oil 1 tablespoon Grand Marnier 2 tablespoons icing sugar 200 gr. butter 100 gr. sugar The zest of 2 oranges and a lemon The juice of one orange 2 cups Grand Marnier In a bowl, beat the eggs with milk, sieved flour, oil, salt and a tablespoon of Grand Marnier. You can also use a blender. Let the batter stand for half

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