The art of simplicity: why all great food starts with seasonal produce
Anyone who’s ever tuned into a TV cooking show knows that fresh, well-sourced produce is the key to a great meal. No doubt we’ve all seen contestants and judges alike wax lyrical about the importance of plucking broccoli fresh from the ground in the first patches of winter, the joy of taking a ripe peach from the tree as the world begins to warm again, the way spring lamb just tastes different – better – when it’s, well, spring.
But why? Why is fresh, seasonal produce – that’s been grown or raised properly – best? What is it that makes food like this so much better?
The answer is simple: the fresher and more seasonal a food is, the less you have to do with it to make it taste incredible. The proof is in that peach taken from the tree during the height of summer – it’s at its absolute best at that moment. Whether you eat it right then and there, chop slices of it into a salad with salty prosciutto and creamy burrata, or serve it with house-churned vanilla bean ice cream, there’s no better ending for that peach. It has lived its best life (and you’ve just had the pleasure of eating that peach at its best).
Fresh, seasonal produce allows food to shine in simple yet magnificent ways. We love letting fruit, vegetables and protein do what they do best, at their very freshest. That’s why we choose quality suppliers with a track record of providing us with the very best, so you can be assured that what you’re serving to guests is top notch.
At The Caterer Sydney, we firmly believe that food is at its best when cooked this way – with care, attention and love. It’s why we choose to roast spring lamb slowly over coals or even a Japanese Hibachi grill, resulting in tender, smoky meat that falls away from the bone with just the slightest touch. It’s why we take pride in our meticulously made desserts. It’s why we insist on the freshest greens and why we have a vegetable garden, which allows us to pick fresh herbs & flowers for our salads. When you start with the best ingredients, everything else can follow beautifully.
When you’re working with fabulous produce – and in Australia, we have so much of it – you don’t need to fuss too much. At The Caterer Sydney, we source produce only from the best. For seafood, we head to Martins Seafoods, for example, for wild caught king prawns instead of farmed prawns. Our fruit & vegetables come from Fruitique, whose focus in not only on sourcing local produce whenever possible, but whose quality control measures are second to none (so are their mangoes!). We have personal relationships with our suppliers, forged over many years, so that we get the best produce, at the right time, for you and your event. It’s something we take a lot of pride in – and take pretty seriously.
When you’re next planning an event, take into account the season of your party. The food that will taste best is the food that’s in season – there’s a reason we shouldn’t eat mangoes in June, or pine mushrooms in December. Or, of course, you could let us take care of all that for you. We’ll select a menu based on freshness, seasonality and locality, and we’ll allow those ingredients to take centre stage. Because that’s what good food does.