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Christmas Lunch Special Offer at ANMM

Date Posted: 27/09/2017 4:29:53 PM
Posted By: Laissez-faire Catering

Australian National Maritime Museum – Christmas Lunch Special

If you’re looking for a fuss-free but entirely delicious way to spend Christmas with the team this year then look no further… We have it all wrapped up with this fabulous Christmas Lunch special offer which includes food + beverage + staff + flowers = fun in the sun.

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Our $110.00 deal allows you to come in on budget and still have Christmas cheer for all. The Australian National Maritime Museum has a plethora of great spaces within walking distance of the CBD and public transport making the entire process smooth sailing, excuse the pun!!!

To contact us about this offer, email us, give us a call on (02) 9209 4810  or drop us an enquiry here.

Offer includes:

Exclusive Waterfront Venue Tailored lunch menu (entrée + main or main + dessert)

Tea, coffee + petit fours

Tableware, cutlery, glassware and white napery

Blanc beverage package 3.5 hours

Christmas centrepieces

Professional wait staff and function supervisor

Cocktail tables

A dedicated Event Planner to coordinate and assist with the finer details of your event

ANMM EVENT 3
Tags: newsletter Christmas private catering Christmas lunch catering Sydney

Recipe of the Month: Pokebowl!

Date Posted: 27/09/2017 4:28:23 PM
Posted By: Tara Connolly

RECIPE: Californian “pokebowl” Craze

The californian “pokebowl” craze has hit our shores. Check out our chefs HOT, FRESH easy peasy recipe…

poked bowl

INGREDIENTS

  • 430g (2 cups) sushi rice, rinsed
  • 2 tablespoons sushi seasoning
  • 500g sashimi-grade tuna steaks, cut into 1cm pieces
  • 1 green shallot, thinly sliced
  • 2 tablespoons soy sauce
  • 2 teaspoons sesame oil
  • 1 1/2 teaspoons rice wine vinegar
  • 1 1/2 teaspoons sesame seeds, lightly toasted
  • 1/4 teaspoon dried chilli flakes
  • 1 large avocado, cut into 1cm pieces
  • Pickled ginger, to serve
  • Shallow-fried wonton wrappers, to serve (optional)

METHOD

  1. Cook rice following the packet directions.
  2. Stir in the sushi seasoning.
  3. Melt remaining butter in same frypan and sauté bacon, leek, mushrooms and garlic over medium heat until leek is softened and bacon is slightly golden and caramelised.
  4. Combine tuna, shallot, soy sauce, sesame oil, vinegar, sesame seeds and chilli in a glass or ceramic bowl.
  5. Divide the rice among bowls. Top with tuna mixture and avocado.
  6. Serve with the pickled ginger and wonton wrappers

Or... try it with noodles!

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Tags: newsletter recipe

Heir to the Loom

Date Posted: 27/09/2017 4:26:45 PM
Posted By: Tara Connolly

Heir to the Loom

If, like me, you're wanting something fresh and out of the box to decorate your table this spring, why not try going green… Literally.

carrots beets

Come on, seriously; get out there and try something new and interesting this season… It's all topsy-turvy if you ask me. There are some fabulous heirloom vegetables in season and what could possibly be fresher and enticing than laying your table with all the beautiful colours of carrots that are out there right now. You could tie them together with raffia or offcuts of ribbon makes for an easy fix with a glamorous touch.

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Or to make an even brighter table, consider dropping bunches of crisp radishes into ice water with some fresh mint and you can skip that boring table posy of gerberas you were considering.

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Tags: newsletter green organic

Spring Trends

Date Posted: 27/09/2017 4:24:29 PM
Posted By: Tara Connolly

Spring Trends

Having been in the industry for so many years I don’t think that I ever really considered that I would be writing about less alcohol as a food trend, but here it is.  Have a read and I wonder if you will find it is as interesting as I do.

We know that Generation Z drinks less than the generation before them, and that they value quality in what they do drink, so we predict non-alcoholic drinks will become more niche this season and in fact in the coming years as a result. Expect to hear much more talk of turmeric shots, charcoal-activated water, cold-pressed juices and non-alcoholic ‘spirits’ like Seedlip. Who would have thought that sticking an heirloom carrot in a non-alcoholic cocktail would be “just what the doctor ordered”…

seedlip

From the Website:

THE ART OF DISTILLATION

In the 1600’s Apothecaries were using small copper stills to make non-alcoholic herbal remedies. This alchemy was documented in The Art of Distillation published in London in the year 1651 & is now re-purposed for the modern day.

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Tags: newsletter spring non-alcoholic