Catering

All catering menus are designed for the unique requirements of each individual job and are constantly changing – with the seasons and because I love to experiment! And who wants to eat the same thing all the time…? Please contact me by phone or email to discuss catering your event. The menu below offers a sample of the kinds of dishes I love to prepare.

Morning/Afternoon Tea (sweet treats)
 

  • preserved damson plum schiacciata
  • cinnamon and coffee scrolls
  • poppyseed roll
  • chocolate babka
  • pear and walnut streusal cake
  • ricotta tart with a chocolate crust
  • blackberry cheesecake
  • yeasted olive oil plum cake
  • pressed chocolate torte (gluten free)
  • orange and almond cake (gluten free)
  • almond and coconut cake (gluten free)
  • individual tiramisu
  • individual chocolate mousse with berries
  • individual summer puddings
Lunch
 

  • Soup: seasonal, served with crusty bread or in a bread bowl
  • Handmade foccacia/rolls/bagels/sandwiches with a range of fresh fillings: salmon, cucumber, crème fraiche, capers and lemon zest; tapenade, roasted vegetables, feta; ham, brie and quince paste; chicken, semi-dried tomatoes, pesto, cheddar and baby spinach
  • Quiches/Tarts: pumpkin and gorgonzola, spinach and ricotta, smoked salmon, chicken and brie, frittata (gluten free)
  • Platters (all served with crusty bread and/or flatbread and grissini): Mezza – grilled/roasted vegetables, olives, marinated feta, prosciutto, salami, pate and fresh figs (when in season); Middle Eastern – hommus, babganoush, feta, couscous salad, roasted tomato; Cheese – selection of Tasmanian cheeses with muscatels, chutney, fruit paste, apple
  • Salads: panzanella, couscous and goat’s cheese, Mediterranean roasted vegetables with tapenade, goat’s cheese and cannelini beans (gluten free)
Canapes
 
  • basil and bocconcini rolled in chargrilled eggplant
  • prosciutto-wrapped asparagus and home-made egg mayonnaise
  • buffalo mozzarella with caponata, garlic and basil bruschetta
  • crostini with goat’s cheese, marinated artichokes and tapenade;
  • tartlets of: caramelised onion, feta and oven-roasted tomatoes with basil; tapenade and goat’s cheese; roasted pumpkin and gorgonzola; fig with gorgonzola
  • mini sourdough bruschetta with goat’s cheese, quince jam and rocket