Four ways to entertain with serious style this spring
Spring. The smell of jasmine hits the air. Days become warmer – and soon, longer. With spring, of course, also comes the time to entertain. From the spring racing carnival (and most importantly, the Melbourne Cup) to end-of-year events, to Christmas parties and then, New Year’s Eve celebrations, there’s so much to plan from here on in.
For many, entertaining can seem daunting and overwhelming – so many guests to host, and how? But holding an event shouldn’t be stressful at all – it should be a chance to show your guests how much they mean to you. Entertaining – in a bespoke venue, at your office, or in your home – is so much more personal than booking a restaurant. It shows people you’ve thought about them, and want them to indulge in a special occasion.
Entertaining doesn’t have to be overly expensive, or intimidating, or stressful. With plenty of ideas to suit every budget, schedule and, indeed, client, The Caterer Sydney is here to help you host your guests in style this spring.
Here are some ideas for your upcoming events.
THE BRUNCH CLUB
We know, brunch. It sounds kind of… American. And yet. A brunch celebration means less (or zero) alcohol, which is brilliant if you’re wanting a healthier option or simply would like to skip it altogether.
Brunch affairs tend to be more casual, too – you can choose a seated or standing event, with a sit-down element or a more intimate canapé approach.
And think of the possibilities – espresso coffee on tap, a pancake or waffle station, made-to-order grain bowls, a cured fish & bagel bar. If you do want to serve alcohol, who can go past a Bellini bar with fresh white peach bellinis… the potential here really is limitless!
- Fresh coconut and pineapple juice with fresh mint
- White peach Bellinis. There’s a short window of time each year when white peaches are in season – if your event falls within this period, it’s practically mandatory to order these!
- Raspberry and apricot muffins with native lemon myrtle syrup
- Passionfruit yoghurt, fresh mango, lychee and shaved fresh coconut bowls
- House-made crumpets with hand-picked mud crab and burnt butter
- Buckwheat blinis with smoked crème fraiche and caviar
- Gravlax salmon on brioche toast with quail eggs and hollandaise
THE LONG LUNCH
Is there anything more sophisticated than a long lunch? Settle in for the afternoon with family-style share platters that highlight the best seasonal produce.
For long lunches, we love to show off the best spring and summer have to offer – spring lamb, summer stone fruits, tomatoes bursting with umami flavour, and herbs that make any dish sing. Here, it’s not so much about what we do with the ingredients, as much as what they can do for us.
- Chargrilled swordfish with agrodolce
- Butterflied chargrilled prawns with salsa verde
- Roast spring lamb with artichokes, capers and fried parsley
- Heirloom tomato, stone fruit, mozzarella and fresh basil
- Red and white cabbage slaw with tea-soaked currants, aged parmesan and balsamic
- Housemade rosemary focaccia
- Trifle with fresh strawberry jelly, vanilla sponge, crème anglaise and candied pistachios
THE COCKTAIL PARTY
There’s nothing like a cocktail party to say goodbye to the year just gone, and ring in the new. From free-flowing Champagne to a signature cocktail or vodka bar (complete with blinis, salmon and caviar). The cocktail party can be as traditional or contemporary as you like. This is a chance to really make your mark, and celebrate your guests in a style that’s inimitably yours.
We love roving cocktail-style affairs, with canapes served at regular intervals, like the ones we’ve suggested below, but we can also arrange othe food options that your guests can help themselves to during the evening – anything from a Middle Eastern mezze table to an Australian & imported cheese trolley circulating the room.
- Arrival cocktail: Yuzu margaritas with finger lime
- Compressed watermelon and yellow fin tuna with dashi gel and coriander cress
- Miniature charcoal cone with foie gras parfait and peanut praline
- Miniature tart of new season asparagus, spring peas and smoked chevre
- Crisp chicken skin with house made taramasalata and avruga caviar
- Tapioca cracker with snapper tartare, tequila, green chilli and finger lime
- Scorched corn, Manchego and jalapeno croquettes
- Brioche lobster rolls with finger lime aioli and shredded iceberg
THE FORMAL DINNER
It’s hard to beat the wow factor of sitting down at a linen-clad table, hearing the pop of Champagne corks and knowing that, for the next few hours, you and your guests will be served some of the best food the season has to offer.
While formal dinners are fantastic for big groups, we also love the intimacy that comes with a formal dinner for a smaller audience. Fewer guests means you can pay more attention to each person, adding a better sense of occasion. With smaller groups, too, you can really go all out with top-tier wines.
- Sourdough served with King Island Dairy butter
- Entrée: Hand-picked QLD spanner crab w macadamia puree, puffed grains and native sea vegetables
- Main: Confit duck with heirloom carrot and mustard remoulade, smoked beetroot puree and fried kale
- Dessert: Fresh coconut bavarois with compressed watermelon, coconut cake and pickled pineapple
- To finish: handmade petits four.
Whether you want to celebrate your company’s successful year with a gorgeous brunch, say Merry Christmas with a long lunch or ring in the New Year with a show stopping formal dinner, we can plan a menu that’s right for you. Call The Caterer Sydney on 02 9693 1444.