Archive for June, 2009

Caterers Menus Sydney & Melbourne

Monday, June 8th, 2009
“The leading private and corporate caterer!
Click below for menus

Office Caterers 1800-2517 All Suburbs

Monday, June 8th, 2009

Office Catering Parramatta Sydneys  see

Office caterers caters to all areas of the Parramatta Sydney including:

Constitution Hill
Dundas Valley
Guildford East
Harris Park
Melrose Park
Old Toongabbie
Parramatta North
Pendle Hill
South Granville
Winston Hills

We also cater to other areas of Sydney:

Central Business District Office Catering

Eastern Suburbs Office Catering

Forest District Office Catering

Hills District Office Catering

Parramatta Office Catering

Blacktown Office Catering

Penrith Office Catering

Hornsby Office Catering

Inner West Sydney Office Catering

Canterbury – Bankstown Office Catering

Macarthur – Liverpool Office Catering

Northern Beaches Office Catering

Lower North Shore Office Catering

Upper North Shore Office Catering

Northern Sydney Office Catering

Southern Sydney Office Catering

St George District Office Catering

South Eastern Sydney Office Catering

South Western Sydney Office Catering

Back to Sydney Office Catering

Sydney Office Caterers

Thursday, June 4th, 2009
Basic Mixed Sandwich Platter assortment of 2-3 fillings (inc meat) $3.90 $39.00 $76.00
Gourmet Assortment Sandwich Platterall of our popular quality fillings $5.50 $55.00 $108.0
Baguette Assortment Platterall of our great quality fillings (inc grilled veg + pesto) $5.95 $59.95 $117.9
Wraps Assortment Platteran assortment of fillings in a low gluten, yeast free flat bread $6.50 $65.00 $128.0
50/50 Baguette + Wrap Platterget the best of both baguettes & wraps $6.20 $62.00 $122.0
Turkish Assortment Plattersoda bread (yeast free) filled with our most popular choices $6.95 $69.50 $136.0
Fresh Seasonal Fruit Platterselection of melons, acid free pineapple, orange, kiwi fruit, strawberries, grapes, fuji apple $4.95 $49.50 $97.00
2 Cheese, Fresh Fruit, Nuts and Crackers Plattercrumbly vintage, Brie, assortment of fruit, almonds, walnuts, lavosh crisps, water crackers $5.50 $55.00 $108.0
Deluxe Cheese Assortment tasting Platterselection of Mersey Valley vintage, Tasmanian Brie Ambrosia (mildly nutty,tangy), Signature Blue Lavosh crisps, assorted crackers, dried apricots,figs, almonds, walnuts, fresh strawberries $11.00 $110.00 $218.0
2 Dip and vegetable stix and Crackers Platterassortment of dips inc hommus, feta and tangy capsicum $4.40 $44.00 $86.0
Deluxe Dips Platterassortment of 4 dip flavors, hommus,tangy feta capsicum beetroot & coriander, crab and avocado, carrot & celery batons assorted crackers $6.20 $62.00 $120.0
BBQ Chicken and salad Platterfreshly charcoal cooked free-range chicken pieces, served cold, salad inc. tabbouleh, lettuce, coleslaw, celery & carrot $5.90 $59.00 $108.0
Assortment of Meats Platterselection of quality small goods and meats inc. cabana, polish sausage, twiggy stix, salami blackforrest ham, smoked turkey, pastrami $7.00 $70.00 $138.0
Antipasto Plattera delicious assortment of olives, dolmades feta capsicum skewers, artichokes, semi-dried tomatoes baby bocconcini, cheese, cabana, ciabatta with dipping oil and balsamic $8.00 $80.00 $158.0
Sushi and Cold-rolls Platter (4-5 pieces each)assortment of popular sushi rolls including cooked tuna, chicken avocado, Californian rolls, vegetarian rolls, tofu pockets with sesame rice, soy sauce, pink ginger and wasabi, pork and prawn cold-rolls with dipping sauce $5.50 $55.00 $108.0
Hot platters
Delivered cold on cardboard trays unless arranged otherwise. Platters & sauces are provided. An onsite oven is required
Assortment of Pastries Platter (3-4 pieces per person)consisting of cocktail beef pies, pasties sausage rolls and tomato sauce $4.50 $45.00 $88.0
Deluxe Pastries Platter (6-7 pieces per person)assortment of mini cheese kransky wraps cocktail quiche, cocktail beef pies, pasties sausage rolls, spinach and cheese pies tomato sauce, sweet chili sauce $7.95 $79.50 $158.0
Asian Delights Platter (5-6 pieces per person)chicken & vegetarian spring rolls, Thai fish cakes dim-sims, samosas with soy sauce, sweet and sour & sweet chili dipping sauces $7.50 $75.00 $148.0
Sweet Pastries & Cakes platters
Assortment of Cakes Platter ( 2 half slices per person)selection of carrot & walnut cake, chocolate sultana cake, orange cake $2.50 $25.00 $50.00
Assortment of Muffins Platter (one per person) selection of standard size muffins including double choc-chip,blueberry,raspberry apple cinnamon $3.30 $33.00 $60.00
Danish Pastry Platter (one per person) selection of danish pastry including cherry apple, custard, apricot $3.50 $35.00 $70.0

Spit Roast Lamb Caterers

Thursday, June 4th, 2009

one call gets it all done for you at

or if you really want to spend 8 hours cooking yourself heres how
Cooking a whole lamb isn’t the sort of thing you just decide to do one morning. This is something that takes a good deal of planning and preparation. First of all, you are going to need a lamb. In most places you’ll need to call ahead and place an order. Talk with a local meat market about this. If you have the luxury try and find a butcher who specializes in Greek or Middle Eastern meats. He’ll know what he’s doing and will probably be able to give you some good suggestions. Plan on about 4 to 5 pounds for each guest. Once the lamb is cooked and carved you have just about enough meat for everyone.

Once you have secured your lamb source you will need to figure out how you are going to cook your lamb. Odds are it won’t fit in your oven, or on your grill for that matter. There are two basic and traditional methods for roasting a lamb. One is on a spit over an open fire and the other is in a pit, much like old style barbecue or a luau. Either way you need an area about five feet wide and three to four feet across. You’ll also need a lot of wood or charcoal.

Spit Cooking: The traditional Middle Eastern method for roasting a lamb on a spit requires an enclosure about two feet high. This should be a U-shaped structure made from bricks, blocks, or an earthen mound. This will protect the fire from the wind and help focus the heat. In front of this structure you’ll need supports for your spit. In this method, the lamb in skewered onto a 6 foot stick (imagine the trunk of a Christmas tree). The lamb is then turned over the fire which is behind the spit, not under it. You want to have something to catch the drippings because they are wonderful and you don’t want a grease fire under your lamb.

Now days you can buy a large electric powered, gas or charcoal fired rotisserie unit that takes a lot of the work out of the process. The simplest unit to work with is the EZ-Que rotisserie system. If you think you’ll get your moneys worth out of a $500 cooker then by all means buy one. Like I said, your typical gas or charcoal grill just isn’t large enough to handle something this big. You can use a large barrel grill for this operation, provided that you have a rotisserie unit that can handle the weight. If you really have a large party to feed, then you might end up with a lamb that weights 90 pound fully dressed.

Pit Cooking: The pit method requires a hole in the ground that is 4 feet by 4 feet and 3 feet deep. Line the bottom with rocks or bricks and build a fire in the pit the night before you have your feast. Let the fire burn down for about 3 hours then rake the coals to one side. Lay down wet burlap bags, then the lamb, then more wet burlap bags. Shovel the coals around the covered lamb and bury in the dirt from the hole you dug. Go to bed and by the next afternoon your lamb will be ready.

Seasoning Lamb: Once you have your cooking method determined and your lamb on hand you can season it. A good lamb doesn’t need too much, but flavors like lemon, fresh mint, basil, olive oil, and oregano go well with lamb. I like to take a large jar and fill it with olive oil and a little balsamic vinegar, then add, lemon rinds, fresh basil, fresh oregano, garlic cloves and whole black peppercorns. Let this mixture sit for a few days then apply over the entire surface of the lamb, inside and out. Then I stuff a few whole lemons, onions and garlic inside. It is best to take some heavy cotton thread and a large needle and stitch the body cavity closed to hold this in and to hold the juices from the lamb inside.

The spit cooked lamb has all the flavors of the smoke (and the seasonings you stuffed inside) while the pit roasted lamb will be incredibly tender and juice. Both are a great feast. Either way once the lamb is done you can carve it up and feed your army.

Carving: Carving a whole lamb can seem pretty intimidating. The trick is to take it in sections. You’ll need a large area to work with and several serving dishes or something very large to put the meat into. Start by cutting away the hind legs. The meat should be very tender and should come apart pretty easy. Next work down through the shoulders and separate out the forearm sections. From here you can start carving up the individual sections. It helps if there are two people carving, but either way, take your time and you won’t have any problems.

Roast lamb is a fantastic traditional feast that has been served at family and religious gatherings for thousands of years. It is not only a delicious meal, but a significant occasion that celebrates what is truly important in life. So no matter the occasion, when you start to carve that succulent whole lamb, think back to the centuries of traditions that we owe so much too. This is the feast of birth, marriage, and rebirth.

Nice Finger Food Sydney

Wednesday, June 3rd, 2009

They have over 60 varieties to choose from, hot or cold.
They cater for office parties, children’s parties, christenings, birthdays, engagements and weddings. They can deliver it to your door and you can do it yourself, or can have their staff do it for you. They can cater 30-3,000 guests anytime, any venue.

Call Fay for a FREE colour menu

FREECALL 1800 616 940
Click here to view site

Spit Roast Buffet Caterers

Wednesday, June 3rd, 2009
“The leading private and corporate caterer!“
Click below for menus

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Barbeque Caterers Sydney

Wednesday, June 3rd, 2009

BBQ Menu

BBQ Menu
1 (Sausage Sizzle)
$15.00 per person, Minimum 20 People

Variety of Gourmet Sausages
Sauteed Onions
Potato Salad OR Garden Salad
Bread Rolls with Butter


BBQ Menu
$22.00 per person, Minimum 20 People

Moroccan spiced Chicken Fillets
Gourmet Pork Sausages
Gourmet Beef Patties
Sauteed Onions
Grilled Corn
Pasta Salad
Garden Salad OR Coleslaw

Bread Rolls with Butter

BBQ Menu
$30.00 per person, Minimum 20 People

Gourmet Pork Sausages OR Lamb Kebabs with Vegetables
Marinated Chicken Drummettes OR Lamb Chops
Mini Beef Steaks
Marinated Prawn Skewers OR Mini Salmon Steaks
Sauteed Onions
Pasta Salad OR Potato Salad
Garden Salad OR Coleslaw

Bread Rolls with Butter


Vegetarian BBQ Option

$15.00 per person, Minimum 4 People

Vegetable Kebab
Stuffed Capsicum
Marinated Mushrooms
Marinated Corn
Bread rolls with butter

* Vegetarian Option is available as an ad-on to any of the
BBQ menu 1, 2 or 3. To order only a Vegetarian BBQ menu,
or to customise a menu please call our lovely staff for a quote.

* All the above prices include condiments, disposable napkins,
plates & cutlery

* All the above prices does not include a Barbeque Grill or a Chef.
Chef Is Here is happy to offer these services along with
the BBQ Utensils. Please see our Staff Hire section for rates.

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Wednesday, June 3rd, 2009

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Party Caterers 1800-727-843

Tuesday, June 2nd, 2009
“The leading private and corporate caterer!
Click below for menus

Finger Food Caterers Sydney

Monday, June 1st, 2009
Our 4 Popular Party Boxes
5 items – $7.95 per guest
Minimum 30 guests – $238.50
8 items – $10.95 per guest
Minimum 30 guests – $328.50
10 items – $14.95 per guest
Minimum 30 guests – $448.50
15 items – $19.95 per guest
Minimum 30 guests $598.50