Laissez-faire gets creative with seaweed at unique conference

Date Posted: 4/07/2014 2:33:37 PM
Posted By: Moira Saunders

Last month Laissez-faire and Australian Technology Park (ATP) hosted a very unique conference – all about seaweed.

The Congress of the International Society for Applied Phycology was on site to showcase seaweed and algae and all its applications. The event ran over four days and included a welcome soiree in the atrium that Laissez-faire was asked to design an exclusive oceanic themed menu for.

Head chef Clinton Brown and his team put their thinking caps on and came up with a delicious and creative cocktail menu that included different types of marine produce.

The savoury canapés included native angais oyster with mermaid’s necklace & green apple foam, waygu, wakame and Asahi pie, salt & pepper ulva calamari, fresh lime and pickled Hana Tsumomata and Moreton Bay Bug tails with spicy Sichuan chili oil.

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The dessert got even more creative with surprisingly delicious seaweed macrons and fig & walnut duileasc chocolate truffles to top off the evening.

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Laissez-faire hosts amazing Phantom of the Opera themed wedding at the Cell Block

Date Posted: 4/07/2014 11:19:26 AM
Posted By: Moira Saunders
A few pics from the amazing Wedding we hosted a few months back.  The nuptials took place in the courtyard of the Cell block Theatre (this was an old Prison many years ago) and is now a National Art School in Darlinghurst).   

The Ceremony took place in the courtyard surrounded by all the lovely old sandstone blocks, followed by drinks and then an amazing dinner in the cell block with a Phantom of the Opera inspired theme.

Large candelabras twinkled on three long grandeur tables all in white and silver and accompanied by amazing lighting and sound!  The bride and groom even put on a dramatic dance on stage which then transformed to a dance floor into the early hours of the morning - what a night!


Laissez-faire partners with Gold Soiree dinner for a good cause

Date Posted: 4/07/2014 11:10:50 AM
Posted By: Moira Saunders

Gold soiree dinnerGold Soiree canapes

The inaugural Gold Soiree at Mercedes Tynan was a beautiful evening. Laissez-faire partnered and supported the event that catered to over 250 guests. 

A special menu was designed by our head chef Clinton Brown and was enjoyed by all. 

The Gold Soiree aimed to raise $50,000 for the Sydney Children’s Hospital Foundation to fund an education study for patients who have suffered from cancer.

Due to the fantastic generosity of all guests, this event raised an amazing $80,000, which will make an incredible difference to children like Maria, whose story was heard on the evening, and many more like her.

“On behalf of the 78,000 patients, and their families, who pass through the Hospital's doors each year, thank you for your outstanding support of the Gold Soiree at Mercedes Tynan, and of Sydney Children's Hospital Foundation.” Sydney Children’s Hospital Foundation CEO Leanne Warner said.