Archive for January, 2008

Office Catering Popular with Sydney & Melbourne Caterers

Saturday, January 19th, 2008

Cold Finger Food and Platters to suit your Function!

Check out our cold finger food options for those casual functions, Fabulous Fingerfood can also provide a range of platters for your next event.

Each Platter under each category will cater for approximately 20 People.

All platters available 7 days per week!

Fabulous Fingerfood accepts all forms of payment options; including Cash on Delivery, Cheque, direct deposit and all major credit cards.

Quick Navigator

Finger Food Parties Popular In Melbourne And Sydney

Saturday, January 19th, 2008

Finger Food Catering Expanding


Fingerfoods.com.au has Sydney covered we deliver or with our staff to do it all
now open in Central coast /Newcastle also Southcoast Wollongong to Ulladulla Abbotsbury, Abbotsford, Acacia Gardens, Agnes Banks, Airds, Akuna Bay, Alexandria, Alfords Point, Allambie, Allambie Heights, Allawah, Ambarvale, Annandale, Annangrove, Arcadia, Arncliffe, Arndell Park, Artarmon, Ashbury, Ashcroft, Ashfield, Asquith, Auburn, Auburn North, Auburn South, Auburn West, Audley, Austral, Avalon
Badgerys Creek, Balgowlah, Balgowlah Heights, Balmain, Balmain East, Balmoral, Balmoral Beach, Bangor, Banksia, Banksmeadow, Bankstown, Bankstown Airport, Barangaroo, Barden Ridge, Bardwell Park, Bardwell Valley, Barra Brui, Bass Hill, Baulkham Hills, Bayview, Beacon Hill, Beaconsfield, Beaumont Hills, Beauty Point, Beecroft, Belfield, Bella Vista, Bellevue Hill, Belmore, Belrose, Ben Buckler, Berala, Berkshire Park, Berowra, Berowra Creek, Berowra Heights, Berowra Waters, Berrilee, Beverly Park, Beverly Hills, Bexley, Bexley North, Bickley Vale, Bidwill, Bilgola, Bilgola Plateau, Birchgrove, Birkenhead Point, Birrong, Blackett, Blacktown, Blair Athol, Blairmount, Blakehurst, Bligh Park, Bobbin Head, Bondi, Bondi Beach, Bondi Junction, Bonnet Bay, Bonnyrigg, Bonnyrigg Heights, Bossley Park, Botany, Bow Bowing, Box Hill, Bradbury, Breakfast Point, Brighton-le-Sands, Bringelly, Broadway, Bronte, Brooklyn, Brookvale, Bundeena, Bungan Head, Burraneer, Burwood, Burwood Heights, BusbyCabarita, Cabramatta, Cabramatta West, Cambridge Gardens, Cambridge Park, Camden, Camden South, Camellia, Cammeray, Campbelltown, Camperdown, Campsie, Canada Bay, Canley Heights, Canley Vale, Canoelands, Canterbury, Careel Bay, Caringbah, Carlingford, Carlton, Carramar, Carss Park, Cartwright, Castle Cove, Castle Hill, Castlecrag, Castlereagh, Casula, Catherine Field, Cattai, Cawdor, Cecil Hills, Cecil Park, Centennial Park, Chatswood, Chatswood West, Cheltenham, Cherrybrook, Chester Hill, Chifley, Chippendale, Chipping Norton, Chiswick, Chullora, Church Point, Circular Quay, Claremont Meadows, Clarendon, Clareville, Clareville Beach, Claymore, Clemton Park, Clifton Gardens, Clontarf, Clovelly, Clyde, Coasters Retreat, Cobbitty, Cockatoo Island, Colebee, Collaroy, Collaroy Plateau, Colyton, Como, Concord, Concord West, Condell Park, Connells Point, Coogee, Cottage Point, Cowan, Cranebrook, Cremorne, Cremorne Point, Crestwood, Cromer, Cronulla, Crows Nest, Croydon, Croydon Park, Curl Curl, Currans HillDaceyville, Dangar Island, Darling Harbour, Darling Point, Darlinghurst, Darlington, Davidson, Dawes Point, Dean Park, Dee Why, Denham Court, Denistone, Denistone East, Denistone West, Dharruk, Dobroyd Point, Dolans Bay, Dolls Point, Doonside, Double Bay, Dover Heights, Drummoyne, Duffys Forest, Dulwich Hill, Dundas, Dundas Valley, Dunheved, DuralEagle Vale, Earlwood, East Botany, East Gordon, East Hills, East Killara, East Lindfield, East Ryde, East Sydney, Eastern Creek, Eastgardens, Eastlakes, Eastwood, Edensor Park, Edgecliff, Edmondson Park, Elanora, Elderslie, Elizabeth Bay, Ellis Lane, Emerton, Emu Heights, Emu Plains, Enfield, Engadine, Englorie Park, Enmore, Epping, Ermington, Erskine Park, Erskineville, Eschol Park, Eveleigh

Fairfield, Fairfield East, Fairfield Heights, Fairfield West, Fairlight, Fiddletown, Five Dock, Flemington, Forest Glen, Forest Lodge, Forestville, Fox Valley, Freemans Reach, Frenchs Forest

Galston, Garden Island, Georges Hall, Georges Heights, Gilead, Girraween, Gladesville, Glebe, Glebe Point, Glen Alpine, Glendenning, Glenfield, Glenhaven, Glenmore Park, Glenorie, Glenwood, Glossodia, Goat Island, Gordon, Gore Hill, Granville, Grasmere, Grays Point, Green Valley, Greenacre, Greendale, Greenfield Park, Greenwich, Greystanes, Guildford, Guildford West, Gymea, Gymea Bay

Haberfield, Hammondville, Harbord, Harrington Park, Harris Park, Hassall Grove, Haymarket, Heathcote, Hebersham, Heckenberg, Henley, Hillsdale, Hillside, Hinchinbrook, Hobartville, Holroyd, Holsworthy, Homebush, Homebush Bay, Homebush West, Horningsea Park, Hornsby, Hornsby Heights, Horsley Park, Hoxton Park, Hunter’s Hill, Huntingwood, Huntleys Cove, Huntleys Point, Hurlstone Park, Hurstville, Hurstville Grove

Illawong, Ingleburn, Ingleside

Jamisontown, Jannali

Kangaroo Point, Kareela, Kearns, Kellyville, Kellyville Ridge, Kemps Creek, Kensington, Kenthurst, Kentlyn, Killara, Killarney Heights, Kings Cross, Kings Langley, Kings Park, Kingsford, Kingsgrove, Kingswood, Kirkham, Kirrawee, Kirribilli, Kogarah, Kogarah Bay, Ku-ring-gai Chase, Kurnell, Kyeemagh, Kyle Bay

La Perouse, Lakemba, Lalor Park, Lane Cove, Lane Cove North, Lane Cove West, Lansdowne, Lansvale, Lavender Bay, Laughtondale, Leichhardt, Leets Vale, Lemongrove, Leonay, Leppington, Lethbridge Park, Leumeah, Lewisham, Liberty Grove, Lidcombe, Lidcombe North, Lilli Pilli, Lilyfield, Lindfield, Linley Point, Little Bay, Liverpool, Llandilo, Loftus, Londonderry, Long Point, Longueville, Lower Portland, Lucas Heights, Luddenham, Lugarno, Lurnea

Macquarie Fields, Macquarie Links, Macquarie Park, Maianbar, Malabar, Manly, Manly Vale, Maraylya, Marayong, Maroota, Maroubra, Maroubra Junction, Marrickville, Marrickville South, Marsden Park, Marsfield, Mascot, Matraville, Mays Hill, McGraths Hill, McMahons Point, Meadowbank, Melrose Park, Menai, Menangle Park, Merrylands, Merrylands West, Middle Cove, Middle Dural, Middleton Grange, Miller, Millers Point, Milperra, Milson Island, Milsons Passage, Milsons Point, Minchinbury, Minto, Minto Heights, Miranda, Mona Vale, Monterey, Moore Park, Moorebank, Morning Bay, Mortdale, Mortlake, Mosman, Mount Annan, Mount Colah, Mount Druitt, Mount Kuring-Gai, Mount Lewis, Mount Pleasant, Mount Pritchard, Mount Vernon, Mulgoa, Mulgrave

Narellan, Narellan Vale, Naremburn, Narrabeen, Narraweena, Narwee, Nelson, Neutral Bay, Newbury, Newington, Newport, Newtown, Normanhurst, North Balgowlah, North Bondi, North Curl Curl, North Epping, North Manly, North Narrabeen, North Parramatta, North Richmond, North Rocks, North Ryde, North Seaforth, North St Ives, North St Marys, North Strathfield, North Sydney, North Turramurra, North Willoughby, North Wahroonga, Northbridge, Northmead, Northwood

Oakhurst, Oakville, Oatlands, Oatley, Old Guildford, Old Toongabbie, Oran Park, Orchard Hills, Osborne Park, Oxford Falls, Oxley Park, Oyster Bay

Paddington, Padstow, Padstow Heights, Pagewood, Palm Beach, Panania, Parklea, Parramatta, Peakhurst, Peakhurst Heights, Pemulwuy, Pendle Hill, Pennant Hills, Penrith, Penshurst, Petersham, Phillip Bay, Picnic Point, Pitt Town, Pitt Town Bottoms, Pleasure Point, Plumpton, Point Piper, Port Botany, Port Hacking, Potts Hill, Potts Point, Prairiewood, Prestons, Prospect, Punchbowl, Putney, Pymble, Pyrmont

Quakers Hill, Queens Park, Queenscliff

Raby, Railway Square, Ramsgate, Ramsgate Beach, Randwick, Redfern, Regents Park, Regentville, Revesby, Revesby Heights, Rhodes, Richmond, Riverstone, Riverview, Riverwood, Rockdale, The Rocks, Rodd Point, Rookwood, Rooty Hill, Rose Bay, Rosebery, Rosehill, Roselands, Rosemeadow, Roseville, Roseville Chase, Rossmore, Round Corner, Rouse Hill, Rozelle, Ruse, Rushcutters Bay, Russell Lea, Rydalmere, Ryde

Sackville North, Sadleir, Sandringham, Sandy Point, Sans Souci, Scheyville, Schofields, Scotland Island, Seaforth, Sefton, Seven Hills, Shalvey, Shanes Park, Silverwater, Singletons Mill, Smeaton Grange, Smithfield, South Coogee, South Granville, South Hurstville, South Maroota, South Penrith, South Turramurra, South Wentworthville, South Windsor, Spit Junction, Spit, The, Spring Farm, St Andrews, St Clair, St Helens Park, St Ives, St Ives Chase, St Johns Park, St Leonards, St Marys, St Peters, Stanhope Gardens, Stanmore, Strathfield, Strathfield South, Strawberry Hills, Summer Hill, Surry Hills, Sutherland, Sydenham, Sydney (see also: City of Sydney), Sylvania, Sylvania Waters

Tamarama, Tarban, Taren Point, Telopea, Tempe, Tennyson Point, Terrey Hills, The Ponds, Thompsons Corner, Thornleigh, Toongabbie, Town Hall, Tregear, Turramurra, Turrella

Ultimo, Undercliffe

Varroville, Vaucluse, Villawood, Vineyard, Voyager Point

Wahroonga, Waitara, Wakeley, Wallacia, Wareemba, Warrawee, Warriewood, Warwick Farm, Waterfall, Waterloo, Watsons Bay, Wattle Grove, Waverley, Waverton, Wedderburn, Wentworthville, Werrington, Werrington County, Werrington Downs, West Hoxton, West Killara, West Lindfield, West Pennant Hills, West Pymble, West Ryde, Westleigh, Westmead, Wetherill Park, Whalan, Whale Beach, Wheeler Heights, Wiley Park, Willmot, Willoughby, Willoughby East, Windsor, Windsor Downs, Wingala, Winston Hills, Wisemans Ferry, Wolli Creek, Wollstonecraft, Woodbine, Woodcroft, Woodpark, Woollahra, Woolloomooloo, Woolooware, Woolwich, Woronora, Woronora Heights

Yagoona, Yarramundi, Yarrawarrah, Yennora, Yowie Bay

Zetland

Finger Food Cocktail Parties Popular In Melbourne And Sydney

Tuesday, January 15th, 2008
GOURMET FOOD AUSTRALIA

JANUARY 2008

THE QUEEN OF THE FINGERFOOD FACTORY


BYLINE:Graham Brown – Sydney’s Best Party Food Editor


If you’ve tasted a nibble from a cocktail tray in Double Bay – at a corporate event, wedding or bar mitzvah or even at Luna Par
k – chances are good you’ve tasted the food of Jessica Veale . Unfamiliar with her? Our region’s caterers, party planners and Reception centres know her like their own mothers.

Jessica , is the queen of canapes, the godmother of gourmet hors d’oeuvres. She runs www.fingerfoods.com.au, a million-dollar factory that churns out thousands of beautiful finger foods every week.

So her name’s not familiar. But you’ve likely eaten her mini-beef Wellington. Her signature hors d’oeuvre took the party circuit by storm.

“We sell to distributors, all the upscale hotels Luna Park and all the cruise ships. We’re all throughout Australia,” she said.

You’ll find her foods in Adelaide, and up and down the Victorian Coast. Even out at Alice Springs

In the factory In Wetherill Park in a warehouse district in Sydney , Jessica manages a staff of more than 40 who produce, in assembly-line fashion, more than 10,000 hors d’oeuvres and canapes every day, five days a week. “I’ve come a long way from vegemite sandwiches ,” she said.

How she got her start

It was trial by fire.

She was Student in the Late 90s who made hors d’oeuvres on the side for in-house parties, and some for friends. “I love to entertain,” she said.

One night, after one of her parties, the catering manager from the a very large hotel chain asked her if she could do the cocktail food for a banquet. His other caterer had dropped out at the last minute.

“He wanted crab-filled wontons, sushi, mini burgers, fish and chip cones. I thought, ‘Sure. I can do those,’ “Jessica said.

“I asked how many. He said 3,000.clients I had to catch a chair!” she said. “Right away, I turned him down. I was doing everything on my own, and the most I’d ever done of anything was 200 – maybe.”

She thought it over, though, and asked her dad and a friend for help. They agreed, and she called the manager back. “I committed myself to do it, and that means I had to do it. That was what pushed me,” she said. Her deadline was in two days.

“I had no plan. I had to go shopping – fast. I had to find supplies – a lot of them – in a hurry. I bought up all the ingredients in all the stores. I had to buy a table deep-fryer. I had been frying them in little batches on the stove – well, you can’t do 3,000 six or seven at a time. Then I had to find boxes enough to pack 3,000 in so they didn’t get crushed.

“It was crazy,” she said, laughing. “We had everyone in here working very late at night, cutting cabbage, mixing, filling and closing them, and frying and frying. It was like an episode of I Love Lucy.”

But she pulled it off. The chef liked her work, and requested more. Then, other chefs and caterers heard about her, and her business was on its way.

She offered only 10 or 15 items at first – popular bites like the wontons, Rumaki – chicken livers and a water chestnut slice wrapped in bacon, and Spanakopitaphyllo triangles filled with spinach and cheese.

Today, her menu list contains more than 300 hot and cold items, and she’ll make custom canapes to order. She sells wholesale to distributors and retail to consumers via the company Web site www.fingerfoods.com.au

Her inspiration

She gets her food ideas from magazines and cookbooks and watching TV. “There’s a lot of creativity there that I see,” she said. “And today, there is more weight put on presentation, too.”

She has a full-time chef Ray Myers, who works with her to develop recipes and handle quality control. He was a banquet chef at the Hilton Harbor Beach Resort and worked for a number of other Hiltons before Jessica offered him a job. “I thought about it for 10 seconds,” he said, “and said yes.”

Up to six new items are designed every week, he said, though not all will make it to the menu. One of the latest successes is a risotto and Gorgonzola cheese croquette. “It’s killer,” he said.

Another new favorite is the mini Monte Cristo, a Swiss cheese-Danish ham-turkey breast “sandwich” made up in a puff pastry triangle.

Knowing what flavours will sell and how to mix them is tricky, however. “It’s a gift,” her Dad, Jeff Veale , said. She runs the business and marketing arm of the factory. “I can’t do it, but my Wife can taste these things before she puts them together and just comes up with really tasty foods.”

They range from Mediterranean items like asparagus Palermo – a bread-crumb coated chunk of cooked asparagus, Provolone and Parma ham – to the Cajun-inspired Mardi Gras shrimp in phyllo purses.

Her most famous food is the mini-beef Wellington – a slice of tenderloin cooked with red wine and herbs and enclosed in puff pastry.

“I was cooking a real beef Wellington at home, and wondered how this would be in miniature. It turned out just great, and people just loved them.

“Anything you can do big, you can do small,” Jessica said. Her formula has led to mini eggplant Parmesans, and two-bite Philly cheese steaks en croute.

“We use Cheez Whiz, and saute the onions and peppers, and use paper-thin beef loin, then wrap it in puff pastry. It’s very popular. That’s a new item for us,” Jessica says.

How she does it

But making miniatures is a huge hands-on, labor-intensive undertaking. The only machines at the factory are large mixers for making fillings and mousses, and a shrink-wrap machine to enclose the finished boxes.

The cooking of fillings, wrapping crusts and pastries, piping perfect mousses and packing individual canapes – is all done by workers, assembly-line fashion. A tour of the immaculate factory begins with hairnets and chef coats for all. “You have to remove all jewellery, too. We have awards for our sanitation Jessica said. The plant is inspected by the local health , and they show up unannounced, so it’s kept clean at all times.

In several chilly workrooms, workers were busy at dozens of stainless steel tables. Plastic tubs were lined up in front of them; doughs stacked neatly to one side. One by one, the tiny foods were created by assembling the foods, then lining them neatly on sheet pans that filled speed racks. They would then be wheeled to the freezers, and packed, frozen, for shipping.

In the first room, 10 workers were making mini-mushroom quiches. Several workers patted pastry crust circles into mini-muffin pans – the same type that home cooks use.

The pans were shoved over to other workers, who scooped a spoonful of duxelle, a mix of wild mushrooms, onions and herbs, into the cups. The workers used a squeeze bottle filled with the egg and milk mixture to fill each cup. A garnish of three or four tiny pieces of red pepper was added and the pans slid onto the conveyor-belt ovens. Workers at the other end of the oven used a wooden pick to loosen the quiches from the pans. They were then placed on the trays and sent to the freezer. Dozens of empty pans were moving from the oven area to the filling table, over and over. More than 10,000 little quiches would be churned out before the workday was up.

In the meat room, where raw meats are used for fillings, three workers at one table were making beef and cheese “firecrackers.” A piece of chili-spiced raw beef was placed on an egg roll wrapper. A piece of cheddar cheese was added and the wrapper was rolled up and sealed. It took three seconds for each.

“It’s so simple,” Jessica said. “You just do it 99 more times for a boxful.”

At another table, workers were stuffing shrimp into small phyllo purses – so named because they resemble a woman’s drawstring-cinched purse. A circle of phyllo pastry was set out and a shrimp, already marinated and cut to size, was placed on the dough. The dough was gathered in a smooth motion and crimped at the top to seal. Four seconds each.

“The workers are all cross-trained, so they can make any of the foods, depending on the orders we have to fill,” Jessica said.

A speed rack on one side of the room held small hot dogs on sticks.

“Those will be what we call ‘Franks a la Kerry ,'” Jeff Veale said. “We named them after the Our factory who first ordered them. For his own party They’ll be wrapped in puff pastry.”

They’re neither kosher nor modern – they’re throwbacks to the ’50s party circuits, Jessica said. But as one of her most-ordered items, “I can’t take them off the list. People just love these, especially at kids’ parties.”

Workers at another table were trimming chicken breast pieces for Caribbean jerk chicken turnovers – jerk-spiced chicken place in a circle of pastry crust and folded into a half-moon shape. “We don’t waste anything. The leftover pieces will be ground up and used in the chicken empanadas,” she said.

Tiny cornucopia shapes were being formed from flour tortillas at one table where two workers trimmed the dough rounds into quarters, then used a template to recut them for the horn shape. Flour and water mixed together formed the glue that held these into the tiny horns. They would be filled with smoked chicken and cheese.

Brand-name products were scattered throughout the kitchens: Tip Top makes the mini-bagels for the tiny bagelette pizzas. Crafty chef makes the puff pastry dough.

“We use quality products,” Jessica said. “Consistency is key, and we need consistency.”

In the last kitchen area is the canape assembly room. Here, the cold foods, typically mousses and soft cheese mixtures, are piped attractively onto vegetable rounds or into tiny phyllo cups. They’re one-bite foods, and set up for colour as well as a burst of flavour in the mouth, Jessica said.

Maria Cruz , a chef from Philippines , puts together the smoked salmon rosettes, or scallops and basil leaves. Tiny ham pinwheels with Cheddar cheese are assembled here, cut and packed. The latest favorite is the dried apricot with a rum mousse and macadamia nut filling.

The final piece of the factory is the packing room, where custom-made white boxes for the foods are assembled and filled with the beautiful creations, like fine candies set like little jewels in their individual spaces.

Even here, the details set Jessica’s operation apart: Special spacers are added to the boxes in the corners and on the sides, so the pieces are protected from crushing.

“Our customers tell us they’re so beautiful when they open the boxes, they don’t want to eat them.”

But eat them, they do. Jessica will do more than $5 million in business this year. Not bad selling canapes and hors d’oeuvres that range from 25cents to $2.50 each for most. Lobster medallions with pate can run up to $1.50 and custom items can cost up to $3 each, she said, but those are exceptions.

To order call 0296896-6006 or see www.fingerfoods.com.au

Budget Wedding With Finger Food With Adelaide Finger Food

Tuesday, January 15th, 2008


In most cases catering is the largest expense of a wedding. The cost of your wedding reception includes the food, beverages, kitchen staff, waiters, rentals, decorations, and the cost of the site itself.

why not try fingerfoods.com.au

Receptions don’t always have to be held at dinner time. You might find that choosing a different time of day for your reception will result in a significant saving. Below are some suggestions and ideas for alternative receptions.

Tea receptions are held between 2-4 pm. You can serve things such as canapés, finger sandwiches, tea, scones, pastries and a variety of cheeses. For ideas try mycaterer.com.au


A hors d’oeuvres reception is takes place between 11am-5pm or after an evening wedding. As the name suggests, you would serve light finger foods such as chips and dips, fruit and vegetable platters, cheeses, and crackers. You can also include meat and cheese trays, shrimp cocktails, oysters, egg rolls, sausages, chicken wings, and tea sandwiches. see
mycaterer.com.au for inexpensive options
A cocktail reception might include passed trays of food as well as small stations with finger food. Be sure to have to have plenty of napkins, plates, cutlery and seating on hand to avoid messy dining. Be clear in your invitation that the reception will include cocktails and hors d’oeuvres only. The reception’s finale will be the cake-cutting ceremony and coffee service, which can be supplemented by after-dinner drinks and petits fours.

Decadent Dessert Receptions are held from 1- 4pm or after an evening wedding. Serve an extensive assortment of rich desserts such as cheese cakes, tarts, tortes, cookies, pies, cakes, pastries, cobblers, biscotti, ice cream, sundaes, and candies. Serve coffee, tea, and other beverages.

A Simple Cake and Punch Reception is perfect if your reception is not during a normal mealtime. Mid morning or mid afternoon is ideal. You can also include candies, cookies, and nuts to the menu. Include “Cake and Punch Reception Following Ceremony” on your invitations and this inform guests ahead of time not to expect a full meal.

You can cut costs by using paper and plastic goods instead of glassware, china plates, cloth napkins, and silverware.

adelaide finger food launches new range

Monday, January 14th, 2008

More Gourmet Food Added To Finger food Range Prestigious duck finger foods that are innovative, and ready to heat and serve. Chinese Pancakes, Duck and Plum Dumplings, Duck Cocktail Sausage, Duck Siu Mai Lime Duck Balls, Peking Duck Cocktail Pies. Our celebrity chef Ray Myers has already added 36 new products to our range of finger food , and assures us in the coming months our finger food will be at all the biggest and best cocktail parties in Sydney. See our menus online at www.fingerfoods.com.au

Cocktail parties back in vogue with adelaide finger food

Monday, January 14th, 2008


Jessica Veale, Chief Events Co-ordinator with leading Sydney caterer All Suburbs Catering says “Cocktail parties seem to be having a renaissance these days. While their heyday took place in the 50s, it’s hard to believe they ever truly went out of style”.

“The cocktail party is a perfect way of entertaining for occasions as diverse as a casual after work get together to a New Year’s Eve extravaganza”.

“You can serve cocktails and hors d’oeuvres as a prelude to a dinner party, but they will also stand on their own, simply start your party after the dinner hour, or alternately have a short happy hour gathering after work”.

“A nice finishing touch to an evening cocktail party is a dessert buffet and a selection of coffee and teas. A variation of this is the after theatre cocktail party in which a variety of coffee drinks, such as Irish Coffee, are served along with a selection of desserts”.

If you are planning a celebration or function in the near future then why not give Jessica a call on 1800 253 329 – she would be more than happy to give you all the advice you need to make your party a ripper.

Cheap Catering Sydney Beats Any Internet Price by 10%

Sunday, January 13th, 2008

Cheap Catering Sydney provides you with a low cost solution for all your catering needs, we can provide different menus and different priced catering options for , BBQ’s, , Corporate and Office functions along with other events. We also can provide spit roast hire. We also help arrange staff for you, whether you just need waiters, or bartenders or chefs as well. These services are all provided at a low cost, so if you are , yet want a high quality standard, keeping your needs – and those of your guests – catered for, call us Today!

We work in Sydney, South Coast, , Central Coast and other areas including , , , , , , , , , and the , among others. Give us a call and we’ll help you arrange a cheap catering solution, to make your next barbecue, birthday party or function a real event to remember!

Share A laugh Win A Free Party or $100 Voucher From Sydneys Best Caterers

Sunday, January 13th, 2008


This is our new regular segment where our catering team share the best jokes they’ve heard around the party scene. Email them to your friends and give them a laugh too.

See if you can make us Laugh send your best Joke  aand Each month we will List a winner you can have a party to the value of  $500 Spit roast  or finger food and even the crook Jokes Will win a $100 Party Voucher Towards the Cost  of your party so send your jokes to jeff@allsuburbs.com.au and see if you can make us laugh  or at least smile

This months joke Comes from our factory Manager Kerry

A Sydney divorce lawyer died and arrived at the pearly gates. Saint Peter asks him “What have you done to merit entrance into Heaven?” The lawyer thought a moment, then said, “A week ago, I gave 50 cents to a homeless person on the street.” Saint Peter asked Gabriel to check this out in the record, and after a moment Gabriel affirmed that this was true.

Saint Peter said, “Well , that’s fine, but it’s not really quite enough to get you into Heaven.” The lawyer said, “Wait, Wait! There’s more! Three years ago I also gave a homeless person 50 cents.” Saint Peter nodded to Gabriel, who after a moment nodded back, affirming this, too, had been verified.

Saint Peter then whispered to Gabriel, “Well, what do you suggest we do with this fellow?”

Gabriel gave the lawyer a sidelong glance, then said to Saint Peter,

“Let’s give him his dollar back and tell him to go to Hell.”

We promise you they will get better. How about you send us your best joke and if we use it in next month’s newsletter you win a $500 prize  -or we may send you a special prize  guaranteed to put a smile on your face! People who have received these gifts just crack up with laughter. Want one? Then send us your best joke today. Email to jeff@allsuburbs.com.au and don’t forget life really is pretty short so share a joke wth your friends whenever you can.

Sydney Caterers

Sunday, January 13th, 2008

Recommended Sydney Catering Companies

SydneyCatering.com provides news and updates about the Sydney catering scene, plus free advice and guidance on how to make your functions and parties a great success.

If you’re in the process of planning a party or function, we have listed several Sydney caterers who we have worked with and who we can highly recommend.

They offer menus that range from $7.95 to $29.95 per guest, and include spit roasts, finger food, bbqs, buffets – any function from 20 to 2000 guests.

  • 1300 368 251 – All Suburbs Catering
  • 1300 368 453 – Fabulous Finger Foods
  • 1300 368 539 – Mister Finger Food
  • 1300 368 512 – Able Caterer
  • 1300 727 843 – Cheap Catering Sydney
  • 1300 368 913 – Dial A Spit Roast, Sydney

Adelaide Caterer Share A Joke

Friday, January 11th, 2008

when you want great finger food see us

share this with some of your friends

MURPHY’S LESSER KNOWN LAWS

~~Light travels faster than sound. This is why some people appear bright until you hear them speak.

~~He who laughs last, thinks slowest.

~~Change is inevitable, except from a vending machine.

~~Those who live by the sword get shot by those who don’t.

~~Nothing is foolproof to a sufficiently talented fool.

~~The 50-50-90 rule: Anytime you have a 50-50 chance of getting something Right, there’s a 90% probability you’ll get it wrong.

~~If you lined up all the cars in the world end to end, someone would be Stupid enough to try to pass them, five or six at a time, on a
hill, in the fog.

~~If the shoe fits, get another one just like it.

~~The things that come to those who wait will be the things left by those who got there first.

~~Give a man a fish and he will eat for a day. Teach a man to fish and he will sit in a boat all day drinking beer.

~~Flashlight: A case for holding dead batteries.

~~The shin bone is a device for finding furniture in a dark room.

~~A fine is a tax for doing wrong. A tax is a fine for doing well.

~~When you go into court, you are putting yourself in the hands of 12 people who weren’t smart enough to get out of jury duty.

melbourne cup catering menu. package meals. finger food options.