Archive for January, 2008

Adelaide Caterers Finger Food Menu All Suburbs Has Clients Happy

Friday, January 11th, 2008


Testimonials

We have hundreds of testimonials on file. Here are some extracts from the many letters of appreciation we receive from satisfied customers.

“ . . . the food was delicious and the quantities verygenerous”

Just a quick note of thanks for your assistance with our drivers’ family Picnic day at Nurragingy Reserve, yesterday . The delivery of the food and accessories was timely, the Spit roast was delicious and the quantities very generous. Despite the terrible weather, your services helped to still make it an enjoyable day. Thank You.

Harry Elvin, Contract Manager, Mobil NSW

“We would like to extend a huge thank you to All Suburbs Catering!!”

Our daughter’s 21st party was a huge success. The finger food we chose was delicious, plenty of it and we had numerous comments from guests. We were extremely happy with Vesna & Jenny, our Chef & Waitress. They were fantastic!. They were excellent workers, doing their jobs cheerfully and efficiently. I didnt have to lift a finger!!. They really weaved their magic for our Party. Thank you also to Marilyn who was our first contact with Allsuburbs. I certainly recommend this group for any function; Thank you very much.

John and Donna Renshaw

“I will definitely be passing your name on if anyone asks me about caterers as the price was right and the service excellent.”

Just a short note to say thank you for the great job that you did in helping me with my mother Kays’ 60th birthday
finger food bash. The chef Sharon did a fantastic job and nothing was too hard for her to handle. Our waitresses Barbara and Helen were also angels that made my job a whole lot easier.
The office staff have been great in the organisation and helped me out by telling me if we had too much of one thing and not enough of another so thank you Jessica. Everybody at the party commented on how nice the food was and that it was hot and not lukewarm! Even my dad was pleased with the food and that there was so much left over. Believe me, he is a hard man to please! It tasted just as good for breakie the next morning! I will definitely be passing your name on if anyone asks me about caterers as the price was right and the service excellent. I have 2 more 60th to organize next year so you will absolutely hear from me again! I am never cooking for another party again!

Debi Brown

“My guests were impressed and the food was absolutely delicious….. ”

Just recently, we had my Husband’s 40th birthday (Saturday 23 July) catered by All Suburbs Catering. Our Chef was Sam, I have to say he was marvellous! Quiet as anything, we offered him drinks, food, etc, but he refused each time. He turned up on time, cooked and set-up, cleared/cleaned up, said thank you to us for having them at our party and left. He was amazing. My guests were very impressed and the food was absolutely delicious. There was so much food left over and I ended up giving some to my Sister to take home. My friends took the vouchers left
on the table and kept telling me how great everything was.

I have to say, being 4½ months pregnant and not having to lift a finger was
great. Everything was done for me. Thank you All Suburbs Catering, my
husband was very very happy and was so glad that I went with a catering
place that was so well organised and priced. We will certainly keep you in
mind for other upcoming events. Maybe the Christening of our baby.
Congratulations to your staff on a job well done and Thank you again!

Christine and Craig Jenner

“Staff were great … ”

Our highly experienced team are dedicated to providing incomparable reliable service, by delivering on time every time. Whether you need a quality caterer for your Christmas party, Melbourne Cup Lunch, kid’s birthday party or even a simple yet elegant morning tea, we guarantee that we will meet your requirements and exceed your expectations.

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Adelaide Finger Food Experts Add New Products

Friday, January 11th, 2008


Its like Adelaide On Steroids , ’said Ceo Jeff Veale after a recent visit to the shanghai food expo ‘ it took us 3 days to get around to all the food and catering stalls catching up with some our suppliers and seeking out new contacts ,Always one to look for new and interesting products Jeff will introduce a new range of seafood finger food to Australia 26 new products Which will be available from early Marchplans are under way for the team to go to the worlds biggest food fair in New York later this year more detals see www.fingerfoods.com.au

Cocktail Parties Now In Adelaide

Friday, January 11th, 2008

Celebrity Chef Joins Finger Food Company

Gastronome Chef Mr Ray Myers who has over 30 years experience, recently joined the team at Mr Finger Food

Ray will be a major asset to our company, and will head up our party showroom where our clients can come and enjoy free samples of our delicious finger food . With Rays vast knowledge and contacts in the industry we will be able to manufacture and source a great range of finger food for our clients said owner Jessica Veale . Marilyn our friendly party consultant will help Ray with Cooking and preparation of our free samples. We expect to be busier than ever with easter just around the corner

Voted Best Value Sweet Platter

Friday, January 11th, 2008

if you want to spoil your team

try our great range of platters www.fingerfood.com.au

This package includes the following 8 varieties.

  • Chocolate Mud Cake
  • Lemon Drizzle Cake
  • Carrot Cake
  • Mini Muffins

    • Banana
    • Chocolate Chip
    • Blueberry

  • A Variety of our slices!

    • Chocolate Cherry Slice
    • American Fudge Brownie
    • Orange Macadamia
    • Lemon Slice
    • Chocolate Hedgehog
    • Peppermint Fudge Brownie
    • Macadamia Nut Slice
    • Marble Cheesecake

  • Profiteroles with custard and choclate icing
  • Chocolate Eclairs with fresh cream
  • Mixed assortment of freshly baked tarts!

    • Strawberry cheesecake
    • Chocolate fudge with fresh cream
    • Passionfruit
    • Tangy Lemon

40 Pieces per platter is $58.00 inc GST.

All items are presented beautifully on a platter for serving.

Melbourne Call us today on 1300 4 FAB FOOD (1300 43 22 36)

Sydney Call us today on 1300 73 50 20

SERVING SUGGESTIONS FOR A COCKTAIL PARTY

Tuesday, January 8th, 2008

Probably the most convenient and flexible way to entertain your friends is to host a Cocktail Party The hours for this type of an affair may range from Five o’clock in the afternoon and may last two to four hours.

Cocktail parties may be delightfully small (eight to ten guests) or large, elaborate affairs for one hundred or more. What your guests will remember about your party will be the quality and the presentation of the food you have served.

When you choose to serve Fabulous Finger food  FRESH GOURMET HORS D’OEUVRES AND ELEGANT CANAPES, it will reflect your fine taste and deep desire to please your guests. The following suggestions will help make your party be an affair to remember!

  • If only Hot and Cold Hors d’Oeuvres are to be served, allow at least eight to twelve pieces per person.
  • If your cocktail hour will be followed by a formal or buffet dinner, allow at least four to eight Hors d’Oeuvres per person.
  • Provide a congenial atmosphere and make your serving trays beautiful and different.
  • It is very important to coordinate the “total” look by balancing colors, shapes and variety
  • Use attractive, unusual trays, platters or mirrors and garnish with fresh flowers, leaves and herbs, or create your own special look.
  • Have plenty of cocktail napkins, plates and small, dainty containers for toothpicks.
  • Hot Hors d’Oeuvres should be served “butler style” (passed around on decorated trays), while cold Canapes are best arranged on decorated mirrors and trays on the buffet table.
  • At least three to six different types of Hors d’Oeuvres and Canapes should be considered to provide a variety of flavors, shapes and textures.
  • When serving Fabulous finger foods Hors d’Oeuvres, follow the provided baking instructions exactly as they are given.

Feel free to call us if you have any questions or need any assistance in planning your event.

Have a wonderful party!

We would love to hear from our customers. Tell us what you think or if you have a suggestion for a new item, let us know. Call 02-9896-6006 Fiona

Sydney Caterers Platter Menu Popular

Tuesday, January 8th, 2008
 
 
 

Cold Breakfast Menus From Sydneys Leading Caterer

Monday, January 7th, 2008


Menu 1

Assorted mini muffin selection

Banana bread slices

Mini croissants served with jam & butter portions

Assortment of danishes pastries

Fresh fruit cups containing seasonal fruits & topped with natural yoghurt

Fruit juice & mineral water

Price per person of the above menu is $13.00 (G.S.T inclusive)

Menu 2

Assorted cereals & toasted mueslis served with fresh milk

A variety of individual yoghurt portions

Gourmet bacon, egg & tomato quiche wedges

Mini croissants served with jam & butter portions

Seasonal fresh fruit platter

Fruit juice & mineral water

Price per person of the above menu is $13.00 (G.S.T inclusive)

Please Note:

The above breakfast menus are drop off only.

A minimum of 20 guests applies.

Included in the menu prices are all disposable plates, cutlery,

cups & serviettes required to facilitate the above menu.

Menu prices do not include delivery.

Happy new Year From Sydneys Leading Caterer

Saturday, January 5th, 2008

to celebrate the new year we are giving $2000 worth of vouchers away
$100 free vouchers For Spitroasts or fingerfood
Help me girls. My husband says no one reads blogs, So i said i will give away a $100 catering voucher to the first 20 people Each month 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

Sydney Caterers Finger Food Menu All Suburbs

Saturday, January 5th, 2008
  • Celebrity Chef Ray Myers has just added a new gourmet range of finger food to our menu
    see fingerfoods.com.au for more details
  • CHICKEN YAKITORI
  • FLAME-GRILLED MEATBALLS WITH FRUIT CHUTNEY
  • TANDOORI CHICKEN SKEWERS WITH CUCUMBER AND YOGHURT DIP
  • MINI ORIENTAL SPRING ROLLS WITH SWEET SOY SAUCE
  • HERB-CRUMBED STRIPS OF CHICKEN BREAST WITH OUR FAMOUS CHILLI PLUM
    SAUCE
  • FISH GOUJONS – DEEP FRIED BITE-SIZED FILLETS OF FISH WITH TARTARE
    SAUCE
  • CURRIED VEGETABLE SAMOSAS
  • KING PRAWN TAILS WITH A DUO OF DIPPING SAUCES
  • MINI QUICHE – THREE VARIETIES
  • JAPANESE DELICACIES: SUSHI, SASHIMI & ASSORTED NORI ROLLS
  • SPICY THAI CHICKEN PUFFS
  • PEKING DUCK PANCAKES
  • RICE PAPER ROLLS WITH PRAWNS AND PORK
  • RARE EYE FILLET ON SOUR DOUGH WITH BÉARNAISE SAUCE
  • HOMEMADE COCKTAIL SAUSAGE ROLLS WITH TOMATO RELISH
  • SMOKED SALMON AND SOUR CREAM MINI BAGELS
  • BRUSCHETTA, WITH FRESH TOMATO AND BASIL SALSA
  • SMOKED TROUT EN CROUTE
  • VIETNAMESE SPRING ROLLS WITH FISH, CARROT AND VINEGAR SAUCE
  • OYSTER SHOOTERS –BLOODY MARY OYSTER SHOOTERS WITH A STICK OF
    CELERY
  • ROAST CHICKEN, SPRING ONIONS AND MAYONNAISE SANDWICHES ON GRAIN
    BREAD
  • STEAMED JAPANESE STYLE GYOZA WITH RED VINEGAR AND GINGER SAUCE
  • TRIO OF MEDITERRANEAN DIPS WITH TURKISH BREAD & CRISP VEGETABLES
  • MEDLEY OF WILD MUSHROOM FRITTATA WITH SOUR CREAM AND CHIVES
  • BABY CHICKEN AND LEEK PIES WITH ROASTED RED PEPPERS
  • TRIO OF STEAMED ASIAN DUMPLINGS WITH DIPPING SAUCES
  • GOATS CHEESE AND CARAMELISED ONION TARTLETS
  • FRESHLY SHUCKED OYSTERS WITH GINGER CORIANDER AND CHILLI SAUCE
  • SEMI-DRIED TOMATO PATE WITH BOCCINCINI AND BASIL EN CROUTE
  • SWORDFISH SKEWERS WITH PRESERVED LEMON AND LEMON THYME
  • MONGOLIAN LAMB SATAY
  • BABY LAMB CUTLETS WITH A MINT YOGHURT DIPPING SAUCE
  • MINI GOURMET PIZZAS:
    – SALAMI AND PESTO
    – ARTICHOKE HEART AND FETTA
    – PINENUTS, SEMI-DRIED TOMATO AND GOATS CHEESE
  • BABY HOT DOGS:
    – DEBRICINER CHIPPOLATAS WITH ENGLISH MUSTARD
    – WEISSWURST WITH BUSH TOMATO CHUTNEY
  • MINI CHAR SUI BAO – STEAMED BBQ PORK BUNS
  • MINI BAKED POTATOES WITH SOUR CREAM, CARAMELISED ONIONS AND
    THYME
  • MUSHROOM RAGOUT TARTLETS WITH SALSA VERDE
  • MINI PRAWN COCKTAILS SERVED IN A SHOOTER GLASS
  • SMOKED TROUT ON BRIOCHE
  • SALMON TARTARE ON CUCUMBER ROUNDS
  • SEARED RARE TUNA WITH WASABI MAYONNAISE
  • BABY CHEESEBURGERS WITH ROCKET, CARAMELISED ONIONS AND TOMATO
    RELISH
  • THAI FISH AND NOODLE CAKES WITH A SWEET CHILLI DIPPING SAUCE
  • ASIAN MARINATED PRAWNS ON SKEWERS
  • MINI ASIAN NOODLE BOXES – HOKKIEN NOODLES WITH CHICKEN OR
    VEGETARIAN
  • FISH AND CHIPS IN A CONE – RED EMPEROR WITH SHOE-STRING CHIPS
    CHERMOULA PRAWNS
  • ARTICHOKE TARTS DRIZZLED WITH LEMON OIL
  • SPOON FOOD – ALL ITEMS SERVED ON SMALL CHINESE SPOONS
    – SAN CHOI BAO – PORK, CHICKEN OR SEAFOOD ON A CHIFFONADE OF
    LETTUCE
    – MINI CAESAR SALAD – BABY COS LETTUCE LEAF TOPPED WITH
    TRADITIONAL CAESAR SALAD AND A SHAVING OF GRANA PADANO
    – FRESH COFFIN BAY OYSTERS WITH A WEDGE OF LIME AND SHAVED
    NORI
    – STEAMED ASIAN DUMPLINGS: PEKING DUCK WONTON, PORK AND
    CHESTNUT SUI MAI, HAR GAW – PRAWN DUMPLINGS, CHAI GAU – VEGETABLES DUMPLINGS