Hi All Personal Chef Holiday Homes in the Southern Highlands, Just a short note to say hi, and introduce ourselves, Steve & Martin, from A Class Catering, we have been Catering for Fine Dining Dinner parties on the South Coast for Holiday for the last 11 Years, Our dinner parties are very popular with Guest staying in Holiday homes in your area, with our interaction and table cooking we make the whole dining experience a night to remember I have attached some photos and a link to our website with photos from our recent dinner parties in and around Southern
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Having a wedding at Fitzroy Falls Wedding/Conference Centre, see a link to website https://www.weddingsinthewilde.com.au/ A Class catering had the privilege of Catering for Kinga &Thomas Wedding at this beautiful property, on arrival we were astonished to find An oasis in the Bush, the setting is perfect for those couples who are looking for relaxation tranquility and peace, and of course, the bush setting the facilities are perfect, with various accommodation, swimming pool and of course the conference & wedding center, A Marquee was also set up for this wedding. As caterers, of course, the kitchen is very important, and too our
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Finger Buffet in Wollongong & the Illawarra, when booking a function or Wedding, have you thought about having a Finger Buffet, this is a great and budget-conscious way to cater for your guests, no need for party hire, your guests are felt free to mingle, with wait staff serving platters of delicious finger food, all is required is a small plate& napkin, see below out great selection of choices from our menu $41.00 per person for the first 8 selections from our finger food and cocktail buffet options below. Additional selections will be charged at $3.00 per person. These prices include
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Fresh Seafood in Romesco Sauce’ With changing trends in the Wedding Industry regarding “The Wedding Reception” & Brides & Grooms favouring a Banquet Style Meal as opposed to the traditional “Sit Down Meal” I have a great recipe for ‘Fresh Seafood in Romesco Sauce” which can be one of the meals on the banquet menu, with a side of creamy polenta… This recipe serves 6 & super easy to make. Ingredients 1kg cleaned baby octopus 2 2 x cans Italian diced tomatoes 4 cloves fresh garlic crushed 1 teaspoon dried chili flakes 2 teaspoons smoked paprika 2 medium red capsicums
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Here at A Class Catering we are proud to bring you our Mobile Catering to Nowra and the South Coast of NSW from Wollongong to Jervis bay A Class has been catering to our guests for the past 12 years, award winners we specialize in outdoor and mobile situations, and are happy to talk to you to come up with a idea for your perfect day, we are very aware of your ideas and some of your favorite places may not seem possible, but at A Class we can make the impossible happen it just takes a little time We
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Mulled Red Wine Today I’d like to share a recipe for Mulled Red Wine (gluhwein) But before I get to the recipe I’ll give you some fun facts & history about Mulled Wine. I had my first taste of Mulled Wine in New Zealand at a bar in the 90s at Coronet Peak after a long days skiing & then again in Canada at the Mount Whistler ski resort in British Columbia in 2010. But did you know that it was the ancient Roman’s who first created Mulled Wine when they were conquering Northern Europe & was a way to warm
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EGGPLANT recipe Today I’d like to share some fun facts, history and a recipe for Eggplant. Eggplant as a plant species that is believed to have originated in India where it continues to grow wild & has been cultivated in southern & eastern Asia since prehistory,& has only been first used in Europe in the 16th century when it was introduced by the Arabs when the first trade routes opened up. Did you know that Eggplant cultivation last year was 49.4 million tons with China producing 57%, while India contributes 27% & Egypt, Iran & Turkey the other major producers
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RIBOLLITA Cooking Ribollita Tuscan soup recipe Today I’d like to share a recipe for Ribollita pronounced ree-boh-lee-ta which literally means re-boiled. This famous Tuscan soup was originally made by reheating leftover minestrone or vegetable soup & adding chunks of bread,white beans & other vegetables including carrots,zucchini,spinach & cavolo nero(Tuscan cabbage) which is a member of the kale family,if you can’t find or buy cavolo nero you can use cabbage or silverbeet. This recipe for Ribollita serves 6 persons & again a soup that can be prepared & cooked in the slow/cooker & be ready for dinner that night Ingredients 1
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Salted Caramel Golden Dumplings. With the nights getting colder as winter approaches why not try these sweet & salty caramel dumplings,just perfect for a cozy night in. Believe it or not, these little treasures can be cooked in the slow cooker. This recipe serves 4 & are super easy to make ??.. Ingredients (dumplings) 1 cup self-raising flour 2 tablespoons caster sugar 40g butter 1/4 cup milk large pinch of sea salt flakes vanilla ice cream to serve custard to serve Caramel Sauce 3/4 cups golden syrup 1/2 cup firmly packed brown sugar 50g butter 3/4 cup thickened cream Method 1
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CELERY Today I’d like to share a few fun facts, health tips & a recipe using Celery. Celery ?? Mmm well we all know that we use it for cooking in meals such as stews, salads,as a juice,casseroles,soups,as a snack, vegetarian & vegan meals,Asian & European cuisines,but did you know that the first uses of celery date back to 4000 BC & was called ‘Smillage'(wild celery)from archaeological discoveries in the Mediterranean area & was heavily used by the ancient Greeks & ancient Roman’s. Celery was also present in China as early as the 5th century & traces of celery seeds
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