Help me girls. My husband says no one reads blogs, So i said i will give
away a $100 catering voucher to the first 50 people to ring me,
Carol,or that cynic Jeff 02 9896 6006 or send us an email with your
address jeff@allsuburbs.com.au and we will mail you a voucher valid for 12 months. You can use it yourself
or give it to a friend to use on our wonderful spit roasts or our
finger foods
10th november
Due to the success of this promotion we only have 11 vouchers left
Jeff didnt realize how many people like you love to read blogs watch
this space for some great specials. PS want $1000 worth of party
coupons go to www.allsuburbs.com.au and join the free vip club new website for finger food www.mrfingerfood.com.au
when our clients at all suburbs wanted a healthier option we went looking all over Australia and found the answer right in our own back yard and our clients are raving about them Uncle Harry’s Natural Foods provide vegetarian food products such as burgers, bites and steaks. These products are manufactured using locally grown vegetables and whole grains. These vegetable food products offered by Uncle Harry’s Natural Foods are considered to be viable substitutes to meat, chicken, fish and pasta food.
The main meal and party food offered by Uncle Harry’s Natural Foods is oven baked and offered ready to eat. The preparation is ready to serve if heated using a frying pan, microwave or traditional oven or BBQ. The burgers and steaks offered by them can be pre heated using a pop-up toaster and is suitable for children as after school light meal. The eight basic components included in all ready food recipes include vegetables such as carrots, celery, onions and parsley and wholegrain such as wheat, barley and rice. The other ingredients include sunflower seeds, select herbs and spices, vegetable oil and water.
The natty food products do not contain saturated fate, transfat and cholesterol causing elements. The quality fat is made available from the secreted oils of wholegrain and sunflower seeds. The natty food products also provide a variety of alternative preparations for food allergy sufferer
Our sandwiches are made to order and served on fresh Dark Brown, Wholemeal, Multigrain &
White sandwich breads.
Or have your sandwiches made on Light Sourdough Rolls, Ciabatta Rolls, Crusty Baguettes or
Wraps – or have a combination of Rolls and Sandwiches!
In our effort to give you a truly great Sandwich/ Roll we roast our own beef and only use
chicken breast that we cook. All our salads are prepared fresh daily.
When preparing platters in order to cater for any vegetarians and those on diets, we provide a
¼ of the Sandwiches/ rolls as Vegetarian unless instructed otherwise.
With every platter we also add in some traditional sandwiches for those with plainer tastes!
Here are a few of the many combinations that are used when making up Sandwich/ Roll/ Wrap
platters.
Turkey Breast combinations
Turkey with Brie, Cranberry Sauce, Sprouts
Turkey with Avocado, Shallots, Sprouts & Dijon Mustard
Turkey with Avocado and Mixed Salad ingredients
Lean Chicken Breast – cooked by us!
Chicken Breast with Avocado, Lettuce & Sprouts
Chicken Breast with Egg, Onion, Tomato, Mayo & Lettuce
Chicken Breast with Avocado, Spinach & Pesto Salad
Chicken Schnitzel with Satay Sauce & Lettuce
Rare Roast Beef – Roasted in our kitchen.
Rare Roast beef with Swiss Cheese, Tomato, Lettuce & Horseradish Mustard Sauce
Rare Roast Beef with Roast Capsicum, Cheddar Cheese, Seeded Mustard and Rocket
Rare Roast Beef with Avocado, Roast Tomato and Mixed Lettuce Leaves
Smoked Leg Ham
Smoked Ham with avocado, French mustard, lettuce & shallots
Smoked Ham with Brie, French Mustard & Lettuce
Smoked Ham with Mustard Pickle, Cheddar Cheese & Salad
Smoked Salmon
Smoked Salmon with Cream Cheese, Dill Pickle & Lemon Juice
Smoked Salmon with Tomato, Spanish onion, Lettuce and Alpha Sprouts
Some Deli Meat combinations
Pastrami with Dill Pickle, Swiss Cheese & Tomato
Salami with Grilled Eggplant, Roast Capsicum, Seeded Mustard & Lettuce
A few Vegetarian combinations
Grilled Eggplant with Roast Capsicum, Pesto, Roast Tomatoes & Salad Leaves
Spinach & Pesto Salad with Sundried Tomatoes, Avocado & Sprouts
Cheddar Cheese with Mustard Pickle, Lettuce, Tomato & Spanish Onion
Sandwiches
Putting on breakfast or lunch for staff might not be something you do every day, but on certain occasions it can give both your staff and your business a boost.So what are the options, from sandwiches to something chef-prepared, and how can you do it cost effectively?Breakfast menus When there’s work to be done, a catered breakfast might be just what it takes to get staff going early. Here are three common options, ranging from inexpensive to lavish. (All plates, bowls, cutlery, delivery, set-up and clean-up are included in the price.)Menu 1 - Continental (around $15 per head)
Cereals
Yoghurt
Fruit salad
Orange juice
Baby muffins
Toast
Tea and coffee
Menu 2 - Manager’s munch (around $18 a head)
Premium cereals
Croissant platter with sweet and savoury fillings
Bacon frittata
Bacon and egg rolls
Fresh-baked fruit or savoury muffins
Apple, orange and tomato juice
Plunger-style fresh tea and coffee
Menu 3 - Executive selection (around $25 a head)
Smoked salmon
Warmed bagels
Breakfast pies (spinach and cheese, chicken and mushroom)
Fruit danishes
Scrambled eggs, smoky bacon, sauteed mushrooms
French toast
Assorted fruit yoghurts
Fresh juices
Mobile barista making tea and coffee to order
Lunch
Whether it’s during a conference break or a crucial board meeting, a catered lunch delivers convenience, value and an expression of gratitude for hard-working staff. Like breakfast, it can be as simple or lavish as your budget permits.
Menu 1 - On the run (around $15 a head)
Cut sandwiches with a range of fillings
Cold meat platter
Warm frankfurter sausages
Soft drinks and juices
Fruit plate
Sweet biscuits
Tea and coffee
Menu 2 - Conference break (around $20 per head)
Savoury polenta muffins
Nori and sushi with wasabi and soy sauce
Antipasto platter
Leafy green salads
Gourmet rolls with a range of fillings
Mini donuts and sweet slices
Fruit kebabs
Juices and soft drinks (beer and wine - extra)
Tea and coffee
Menu 3 - Boardroom buffet (around $30 per head)
Terrine of chicken and pistachio wrapped in bacon
Moroccan spiced lamb cutlets
Sweet potato, ricotta cheese, wild rocket and garlic crouton salad
Organic salad with tomato, cucumber, feta cheese and olives
Seasonal fruit platter
Chilled orange juice, soft drinks, beer and wine
Freshly brewed coffee and aromatic tea selection
Cost effectiveness
To keep costs down, ask your caterer for economy options, which might include:
Pasta dishes instead of hand-made pies
Self-service instead of hiring waiters
Pick-up instead of delivery
Supplying your own beer and wine
Package deals – discounts may apply for numerous functions
Just a phone call away
Whether you need to cater to the board of directors, your staff or new clients, a quality caterer can design a corporate catering menu to meet your needs. Call a corporate lunch caterer today and discover how to create a comfortable networking environment for your business.
Wedding Planner is bought to you by www.mycaterer.com.au
The following schedule is meant to help you organize the weeks and months before your wedding. You will find that being organized will not only help to save you money, but will significantly reduce the stress and anxiety surrounding your special occasion.
Keep in mind that this schedule is meant as a guide. Those professionals and the locations that have the best reputations are most sought after and tend to be booked early, sometimes even more that a year in advance. So the sooner you can make your decisions and commitments, the better.
Ideally, start a year and a half before your wedding and schedule tasks right down to the last day, and ever thereafter. Work at your own pace, and keep remembering that this is should be fun!
FROM 18 MONTHS OR AT LEAST A YEAR BEFORE . . .
Announce your engagement.
Arrange for both sets of parents to meet, unless they already have.
Work out a budget and promise yourself to stick to it.
Review the budget with your folks, if they’ll be paying for any part of the event.
Interview and hire an event planner if you are using one.
Decide on the style of wedding you want.
Make a preliminary guest list.
Determine whom you want to have in your wedding party. Make the calls.
Select a date for the wedding and, if there will be one, select dates for the engagement party, rehearsal dinner, and after-wedding breakfast.
Select a caterer, a location for the ceremony, and a reception location. If there will be one, select a venue for the engagement party, rehearsal dinner, and after-wedding breakfast.
Decide at which a local hotel/motel you want to book a block of rooms for your out-of-town guests.
Find out on what date the lodging management is willing to set aside your rooms. In most cases they will block no more than 12 months in advance.
Make arrangements with the person(s) who will officiate at your wedding.
Where necessary, book the House of Worship.
Interview photographers, florists, musicians, calligraphers and make your choices.
Make reservations for vehicles (e.g., limo, carriage).
Make plans for your honeymoon.
Select your wedding gown, accessories and associated events clothing. Set a schedule with the shop(s) for subsequent fittings and pick up.
Remember to select shoes (ballet slippers, sandals) for the reception.
Put together directions to be included, as needed, in Save-the-Date cards and/or in your invitations.
Drive the route from lodging to reception and from House of Worship to the reception venue, to double check distances and landmarks.
Mail a “Save-the-Date” cards to your “A” list guests.
NINE MONTHS BEFORE . . .
Confirm with the members of your wedding party.
Order invitations, announcements, programs and any other printed materials.
Register at several stores, choosing items in a broad range of prices.
Start a list for gifts received and thank you notes sent. Mail thank you notes as soon after receiving a gift as possible.
Have a black and white engagement picture taken and submit it to your local, and/or other newspapers.
Register your china, flatware and other household items you would like to have.
Go for genetic testing, if appropriate.
Make or buy the ring bearer pillow and flower girl baskets.
Create a wedding chart/schedule for your wedding day.
Create schematics (drawings and schedules) for the processional, recessional, at the altar, or under the chuppah, and for reserved seating. Distribute the information to your attendants and anyone else who will be participating.
If you are not hiring a wedding consultant, arrange for someone to be in charge of keeping everyone on schedule and coaching the processional.
Select guests for honors (e.g., toast, speech, blessing on bread and wine, etc.).
Make arrangements for child care at your ceremony and/or reception.
FIVE TO THREE MONTHS BEFORE . . .
Make up your final guest list. Begin to address invitations or take them to your calligrapher.
Select a jeweler. Look at a selection of wedding bands. Place an order.
Select the wedding clothing for your attendants. Set yourself a reminder to check back again (second fittings) about eight weeks before the wedding.
Relay clothing information to your attendants and if you wish, set up a schedule to go with them when they try on dresses.
Have the groom select his and his ushers clothing and set a schedule with them.
If you have not already done so, order your wedding gown and accessories.
Discuss wedding attire with the mothers of the bride and groom.
Call the wedding professionals (e.g., DJ, photographer) and reconfirm your bookings.
Select gifts for your attendants, ushers, flower girl, ring bearer and parents.
Bride, select your wedding gift for the groom.
Groom, select your wedding gift for the bride.
Make arrangements for the rehearsal dinner, and for any other parties (e.g., bridesmaids luncheon).
Make arrangements to find a place to live, if you will be moving.
Get change of address cards from the post office and get them ready to mail.
Shop for and order party favors.
Decide who will ride with whom and where people need to be when.
Make reservations for guests who are coming from out of town.
Find a hairdresser and do a trial run with your veil.
Prepare programs for the wedding and assign someone to distribute them.
Send a Save-the-Date card to anyone else on your list that you feel needs one.
Have the groom select and order tuxedos for himself, his groomsmen and the dads. If people are in different locations, get measurements mailed.
Meet with the caterer to set the menu. Order a cake if the caterer doesn’t supply it.
For a Jewish wedding, select and order a ketubbah.
Order table cameras. Make or buy a receptacle for them. Assign someone to the task of collecting the cameras.
TWO MONTHS BEFORE . . .
Get blood tests (where required) and marriage license.
Make an appointment for your hair and nails for as close to the wedding day as possible.
Meet or speak with your caterer to confirm the menu.
Select the music for your ceremony, cocktail hour and reception (first dance, etc.) and discuss your choices with the people who will be providing your entertainment.
Make arrangements, as needed, and firm up the schedule.
Select and purchase religious items such as skullcaps, unity candles, kneeling pillows, etc.
Make arrangements for customization (e.g., imprinting).
Meet with the florist to discuss requirements and place the order.
Ask the florist if a sample centerpiece can be ordered.
Review your needs with your photographer.
Mail the invitations. If you will have an “A” and “B” list, then mail your first round of invitations earlier (three months before), so you have time two months before to send out a second round.
Review documentation and make changes as needed (e.g., insurance, lease, Health Care Proxy, Living Will, etc.)
Purchase any wedding-related items that you will not be borrowing, or have received as a gift, e.g., ring bearer pillow, money bag, guest book, etc.
Put Guest Baskets together and assign someone the task of distributing them.
Arrange for someone to deposit your check and cash gifts in the bank, while you are away on your honeymoon.
Shop for your honeymoon clothes (hers and his).
ONE MONTH BEFORE . . .
Reconfirm all the reservations and accommodations.
Check again on clothing for yourself and attendants.
Confirm honeymoon plans.
Throw attendant parties.
Do the seating plan for the reception.
Make or buy “Reserved For” cards for the church/ceremony.
Assign someone the task of cordoning off (ribbon?) the reserved seats at the ceremony and/or taping the cards to the seats.
THREE WEEKS BEFORE, DOWN TO THE WIRE AND AFTER . . .
Hold your rehearsal and the rehearsal dinner.
Pick up your wedding bands.
Give your caterer the final head count.
Decide on seating and fill out the table cards.
Put the fees and tips in envelopes (officiant, soloist, maitre d’ etc.) and give it to someone you put in charge of making the payments (usually the Best Man).
Arrange with someone to bring items to the wedding venue . . . cake knife, toasting glasses, programs, votive candles, unity candles, ribbons, “Reserved For” cards, ring bearer pillow, flower girl baskets, emergency kit for the bride, wedding license, etc. and to take them home.
For a Jewish wedding, include skullcaps, object made of glass (e.g., light bulb, goblet) wine goblet, etc.
Arrange for someone to return the rentals (tuxedos, chairs, etc.).
Arrange for someone to take your bouquet and your gown “home” or bring it in for wedding gown preservation.
Get a “test” manicure and/or pedicure and/or other beauty services. Then schedule each service for one or before your wedding day.
Pack for your honeymoon.
Design a “day of the Wedding” schedule with times and tasks and share it with the key “players” in your wedding, such as your Maid of Honor and Best Man.
You will find that the months have slipped by, sometimes not quickly enough, sometimes too quickly to savor the precious, special moments. You have planned and interviewed, met and reviewed, asked questions and had them answered.
Now it has all come down to the last few minutes before THE moment of your ceremony arrives. Take an extra big breath and a last push for on organizing, planning and handling the last minute details. Don’t give up now that you’re in the home stretch. You’ll do your last bit of planning “homework” and, no doubt, your ceremony and reception will be seamless as a result of your efforts.
Congratulations. It’s your wedding day!
HERE COMES THE BRIDE . . . right on schedule!
AFTER YOUR WEDDING DAY
Write thank you notes and/or send gifts to the special people who made your wedding “happen.”
Send wedding photo and announcement to the newspaper(s).
after 15 years of wowing sydney & Melbourne www.mrfingerfood.com.au finally comes to adelaide and brisbane
Mr Finger Food can service any small or large catering requirements you may have and is ideal for almost any function. The variety of menus offered allows customers to choose the appropriate mix of cuisine for each occasion. Choose from one of these specially designed packages or create your very own selection.
Our website runs you through the overall selection of menus available. With each set menu you can add further items from our overall Fingerfood selection, or simply design your entire unique combination from scratch. Once you are ready to order the hassle free process begins. Either contacts us manually via fax or phone, or order online using our new online ordering system and we will contact you to confirm your menu and function details.
Mr Finger Food offers a variety of value based packages including Finger Food Menu’s priced from $6.75 to $10.75 per person, Working Lunch Options from $9.50 to $13.50 and Boxed Lunches from $11.00 to $15 per person plus GST. Or you may create your own menu from our Finger Food Selection at a price that suits you.
To compliment our excellent food we also offer three service and delivery options:
Pick Up - Available from our Sydney or Melbourne Showrooms with food served on quality platters, which are to be returned the next day for a 5% discount on the total account.
Delivery - We will deliver to your venue and where necessary return to pick up any presentation platters. This option has a flat charge of $40.00
. for delivery in the greater metropolitan. Extra Delivery Charges may apply if outside the metropolitan regions.
Serviced - Fully serviced by uniformed professional staff, this option is available at $40.00 plus GST. for delivery and $30.00 plus GST. per hour-per staff member for a minimum of 4 hours.
Business functions, elegant weddings, large gourmet corporate functions, a 21st or maybe a small wedding anniversary celebration… whatever your occasion, large or small, Mr Finger Food can eliminate stress and compliment your successful function.
Jobs Available now For details call David or Rhonda at head office on 1800-251-440 We’re passionate about Catering and we’re always looking for enthusiastic, fun-loving staff to provide passionate Australian party goers with great finger food sizzling spit roasts and great bbqs Australia’s leading caterer offers many career opportunities to employees hr manager David Caruso David Caruso started as a Kitchen hand while studying to be a Lawyer and is now the Hr manager at Australia’s no 1 spit roast and finger food company www.mycaterer.com.au
my caterers hr manager David Caruso , , said: ‘ if high quality ingredients are the lifeblood of our business, great people are at its heart. We are committed to providing the best working environment possible so that we can attract and retain the best people. This is a really exciting time to join www.mycaterer.com.au as there are so many fantastic opportunities to develop a strong career as our company continues its rapid growth.’
No formal qualifications are required – just a passionate outlook on life. www.mycaterer.com.au provides all the necessary training. Our manager training program helps to transform today’s kitchen hands and drivers into tomorrow’s management team with an internationally-recognised qualification.
Job opportunities are available to suit all lifestyles, career aspirations and financial needs, ranging from store management, delivery driver, customer service representative to numerous roles in the corporate head office.
For details call David or Rhonda at head office on 1800-251-440
