Blog

New Laissez-Faire Summer Menus to Make Your Mouth Water!

Date Posted: 23/10/2017 12:06:15 PM
Posted By: Tara Connolly

We have recently updated our Plated​ and Canape​ menus and can't wait to share them with you.

To download these mouth-watering menus, just click on the images and fill in your details on the next page.

Get some inspiration for your next corporate or private Spring or Summer event with these delicious options!

Read below to see our favourite dishes from these fantastic menus.

Plated and Drinks MenuCanape and Drinks Summer Menu 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

LAISSEZ-FAIRE PLATED MENU

Enjoy a delicious selection of meats , vegetarian and vegan options with the Plated menu.

Choose from 7 delectable entrees and mains and 6 perfect desserts in this package. Tea, coffee and chocolates are served after your meal.

The Plated menu also gives you the option to add some impressive sides to your meal. You can order sides for the entire table or individually. 

Don't forget the drinks! The Plated menu includes a fine selection of wines, beers and soft drinks  as well as seasonally inspired cocktails.

Here's a few of our favourite dishes from this menu to get your tastebuds tingling:

  • Yuzu and soy marinated black cod with chilli, apple and green papaya salad with ponzu cream
  • Mille feuille of roasted tomato, asparagus and baba ganoush, onion jus
  • Braised duck maryland, soba noodles, sauteed bok choy and ginger
  • Roasted lemon thyme snapper fillet, smashed, creamed green peas, green apple salad and dill bouillon
  • Sun blushed tomato and goats cheese totolo with roasted puree, frisee salad and basil oil
  • Char grilled fig and espresso pannacotta, almond tuile
  • Handmade short crust pastry filled with passion fruit curd and finished off with a burnt Italian meringue
  • Tonka vanilla bean brulee with a raspberry ripple and burnt caramel crumbs

This menu is perfect for a wedding, launch party, corporate end of year party or anything else you can imagine! The Plated menu is a great way to feed a small or large amount of people efficiently and impress every one of them.

There's something for everyone on this menu, meaning your next dinner event is sorted. Just choose your favourites from the menu and let us take care of the rest.

Download the Plated menu here.

LAISSEZ-FAIRE CANAPE MENU

Delectable or Substantial: you choose! 

 Delectable canapes are smaller, bite-sized morsels of goodness for your guests to enjoy while they walk around and mingle in the event space.    Substantial canapes are served in rice bowls and are a great way to ensure your cocktail party guests don't go home hungry.

We love experimenting with new flavour combinations  and that's why we have SO MANY canapes to offer. They are delicious and perfect for a cocktail function.

The Canape menu can also be paired with our wine and beverage packages, as well as cocktail of course!

Here's a few of our most popular canapes from the menu:

  • Kingfish, compressed watermelon and pickled ginger (GF)
  • Chicken ballotine with truffle mushrooms and parmesan crisp
  • Roasted grapes with thyme, fresh ricotta and grilled ciabatta (V)
  • Moroccan spiced lamb and fetta sausage rolls with tzatziki dip
  • Crisp glazed prok belly bao with hot sauce, shredded cucumber, coriander and crackle
  • Mushroom, truffle and parmesan arancini ball (V)
  • Confit duck, watermelon and radish salad, balsamic dressing (LF, GF)
  • Seared prawns, lemon and parsley skordillia, saffron sauce (GF)
  • Large herb and parmesan crumbed lamb cutlet, tomato chutney
  • PLUS loads of desserts and treats!

Select your favourite for you next cocktail party and your guests will never forget the great food and fantastic service.

Download the Canape menu here.

New Catering Ideas: Presentation, Garnishes, Food Stations

Date Posted: 6/10/2017 12:29:00 PM
Posted By: Tara Connolly

Catering Ideas

Thanks to a social-media-hungry public and the rise of foodie culture, today's caterers need to be constantly feeding the imagination of event guests with new, original, and—above all—delicious cuisine.

From the latest trends in wedding and corporate catering to functional tips for food displays and specialty menus, food has become a sophisticated medium and an integral element to an event’s theme, brand message, or identity.

catering canapes

Here are the most up-to-date trends in catering, ideas for unique food presentations, and tips and strategies from food festivals and tastings. Find catering ideas for breakfast and brunch, lunch, dinner, canapes, cocktails, and more.

Pastries and coffee and deli sandwiches, chips, and a cookie aren't the most exciting breakfast and lunch options for meeting breaks. Depending on the location, hotels and restaurants are putting a spin on the typical meeting break fare with food and drink offerings that are locally inspired or locally sourced.

From Chicago-themed candy and snack displays and staples of Puerto Rico to inventive hot beverages inspired by Park City slopes, here's a look at how certain venues are elevating meeting break menus.

Ideas and Trends Shaping Today's Catering Industry

Here are some great catering ideas and trends that stood out at the fifth annual Art of Catering Food Conference—presented by Catersource and the International Caterers Association.

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1. Catering to special diets is the new norm. Having a single vegetarian alternative to your meat-focused main dish no longer meets the needs of attendees. Vegan, gluten-free, organically grown, and nut-free are more common diets than ever. Planners and caterers need to be aware of all allergies and diets when crafting the menu.

 2. The right garnish can take your dishes to the next level. It’s not just what you put on the canapes, but also how you display it, and where you source your garnish ideas from. When serving fish for example, remove and bake the skin, add some salt, and serve it as a skin chip to complement the main dish. With beef, why not utilise the red wine and leftover mushrooms to create a red hibiscus wine sauce with dehydrated mushroom chips. Other popular garnish ideas include edible flowers—the latest craze—as well as charred lemons and limes and carrot ribbon chips.

3. Reinvent ways to present canapes and small plates. We at LFC recommend getting creative with canapes and small plates. Take bruschetta, for instance, and create tomato shells filled with parmesan mousse and garnish with balsamic glaze and basil crystals. It's the same combination of flavours as the traditional presentation, but with a new spin.

4. Stations are becoming more interactive. “When we do these [Iberico ham] stations, guests come up to us, and we have stories to tell them about how the hams are fed and the ingredients in the dishes. It makes people happy when you interact with them.”

Beyond the chef interaction, LFC chef Florent gets guests involved with a station offering three options—pimento cheese, smoked cheddar and jalapeño, and creamy corn—for the classic Southern side dish to accompany a carving station of chicken, pork, or beef.