This event was one of the most memorable that we have done. The brief was for 110 people with both light and substantial canapes throughout the evening. Lighter canapes to be served in the early evening in the back garden, and then the more substantial noodle boxes to be served as the live band fired up after 6pm.
We arranged for all the glassware, staff including five service staff and three chefs to cook and serve on site.
Read MoreThe brief as it was, was to show case the wonderful food that we have in Australia. Originally conceived as a “French degustation” the menu evolved into a celebration of intrinsically Australian food. The menu incorporated native Australian produce, such as linger limes, salt bush from my garden and local samphire and Warrigal greens. It also championed the best product from Australian producers such as fresh Tasmanian wasabi, Tooth fish, local east coast lobster and beautiful wagyu from NSW.
Read MoreIt was beautiful early winters day, fingers of sunlight, lush green paddocks and the late tint of autumn leaves. Robertson in the southern highlands just outside of Sydney, is a neat little country town with a rather up market looking restaurant just next to the local Massey tractor dealer.
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