Some readers may know that I had a catering business, Cuisine Affaire in the 1980s-early 1990s. It was hard work but I enjoyed it and learned a lot. You do, however, get tired from continually carrying heavy boxes and cleaning kitchens! However, from time to time I step back into the kitchen, principally when we entertain for our TV production and distribution company, Flame Media or launch a book or a TV series.
I certainly enjoy it and it is very different from cooking at home or on TV. So in May it was great to be back in a kitchen in London for 3 days preparing some 1300+ pieces of food mostly adapted from recipes from my TV shows. In London, I have previously cooked a lunch and a dinner for 20 in a cookery school, then two dinners for 60. I have a young friend whom I have known all her life who is a caterer as her Mum was before her. She managed to get us a kitchen to use for the three days prep and then we transported everything to our London office in Russell Square where we held the party in a function room.
As a proud Australian, I always want to serve Australian food and wine as much as possible. I’ve been very lucky in getting the support of some generous suppliers. They have been with me since the first event. The wines come from McGuigan, who have quite a presence in the UK. I love seeing their labels in supermarkets there.
Moreover I have now converted a lot of English people to the joys of Australian sparkling shiraz – there was none left!
McGuigan Frizzante, McGuigan Classic Semillon ‘14, McGuigan Black Label Sparkling Shiraz & McGuigan Estate Rosé
Last year, I was the first person to use Petuna Ocean Trout, the Wagyu of the Sea.™ in London and I again showcased it this year. I’ve long been a fan of Hiramasa Kingfish and use it often. It is also on the menu at such leading London restaurants as Roka, Zuma, Sexy Fish & the Ivy. The large Spencer Gulf prawns are on the menu Cinnamon Club, Westminster & Feng Sushi.
Hiramasa kingfish tartare with yuzu soy & seaweed &Â Spencer Gulf King prawns with saffron aioli
I much prefer grass-fed Australian beef and lamb and am lucky enough to be able to get it from JBS Global who ship weekly to Europe. Invariably it is delivered by a big truck which is interesting in London, and once it had come from Germany! This time I used JBS Queenslander brand grass fed, produced on the Darling Downs and JBS Red Gum Creek brand grass from Victoria.
JBS Red Gum Creek grass-fed lamb sausage rolls with tomato & mint chutney &Â Mini JBS Queenslander grass-fed beef and Guinness pies
MENU
COLD
Hiramasa kingfish tartare with yuzu soy & seaweed
Petuna ocean trout skewers with wasabi kewpie mayo
Roasted tomato tarts
Asparagus with lemon & olive oil
Quinoa-crusted JBS Queenslander grass-fed beef with chipotle mayo
HOT
Spencer Gulf King prawns with saffron aioli dip
Greek Lamb filo cigars with feta dip
Mushroom custards with brioche crumbs
JBS Red Gum Creek grass-fed lamb sausage rolls with tomato & mint chutney
Mini JBS Queenslander grass-fed beef and Guinness pies
SWEET
Chocolate fudge cake with white chocolate & raspberry
WINES
McGuigan Frizzante
McGuigan Classic Semillon ‘14
McGuigan Estate Rosé
McGuigan Reserve Cabernet Sauvignon ‘15
McGuigan Black Label Sparkling Shiraz
Chocolate fudge cake with white chocolate & raspberry
The food and wine were a great success. They must have been as there was hardly any left so it worked out that each guest ate about 20 pieces!
I’m sure you don’t want to prepare hundreds of these items, but given the weather I think you’ll enjoy the original version of the Steak & Guinness pie from my Taste of Ireland! Click here for the recipe!
