Catering on the Move Catering Finger Food in Melb

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Teriyaki Grilled Chicken
2008-05-03 15:18:00
Ingredients: 2 tablespoons reduced-sodium soy sauce 1 garlic clove; minced 1/2 teaspoon minced peeled gingerroot salt; to taste ground black pepper; to taste 2 tablespoons canola oil 1 large sweet potato; peeled –cut into 1/4-inch slices 12 green onions 1 package oriental-seasoned boneless chicken – breasts –about 1 pound 2 cups hot cooked rice Instructions: 1. Prepare grill for cooking. 2. In medium bowl, combine soy sauce, garlic, ginger, salt and pepper; whisk in oil. Add sweet potato and scallions; toss to coat with soy sauce mixture. 3. On cooking surface of grill, 5 to 6 inches from heat source, cook potato and scallions, until potato is tender, about 10 to 15 minutes, turning occasionally and basting frequently with seasoning mixture. 4. Meanwhile, grill chicken until cooked through, about 8 to 10 minute, turning occasionally. Serve together over rice. Makes 4 servings. Preparation time: About 10 minutes. Cooking time: About 15 to 25 minutes.
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Greek Yogurt Chicken
2008-05-03 15:18:00
Ingredients: 1 cup plain lowfat yogurt 1 finely grated peel of 1 1 lemon 1 1/2 tablespoon lemon juice 2 tablespoon finely chopped fresh oregano 2 tablespoon finely chopped parsley 1 medium clove garlic, peeled and 1 forced through a press 1/4 teaspoon salt 1 freshly ground black pepper 1 to taste 4 chicken breast halves on the 1 bone, skin removed Instructions: 1. Combine the yogurt, lemon peel and juice, oregano, parsley, garlic, salt and pepper. 2. Put the chicken into a dish and spread about 1/4 cup of the yogurt sauce over the chicken. Cover with plastic wrap and refrigerate several hours or overnight. Cover and refrigerate the remaining yogurt sauce. 3. Place the chicken on a rack in a baking pan and bake in a preheated 375-degree oven 30 minutes. Turn the oven 30 minutes. Turn the oven to broil and continue cooking about 5 minutes, until the chicken is browned on top and cooked through. 4. Spoon the yogurt sauce over the chicken and serve.
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Grilled Hawaiian Chicken
2008-05-03 15:17:00
Ingredients: 1/4 cup unsweetened orange juice 2 tablespoon unsweetened pineapple juice 1 teaspoon minced cilantro leaves 1/4 teaspoon salt 4 (4 oz) chicken breast halves, skinn; ed 3/4 cup finely chopped pineapple 2 tablespoon chopped red bell pepper 1 jalapeno pepper, seeded and chopped 2 tablespoon minced cilantro leaves 1 1/2 teaspoon white wine vinegar 1 teaspoon unsweetened orange juice 1/2 teaspoon pepper Instructions: Serves 4 Pineapple leaves Combine first 4 ingredients in a shallow dish; mix well. Add chicken, turning to coat. Cover and refrigerate chicken for several hours, turning occasionally. Combine pineapple, bell pepper, jalapeno, cilantro, vinegar, and orange juice in a small bowl; mix well. Let mixture stand at room temperature for 2 hours. Remove chicken from dish, reserving marinade. Sprinkle chicken with pepper. Grill chicken 4 to 5 inches from coals 15 minutes or until done. Turning and basting frequently with reserved marinade. To serve, top each breast with 3...
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Grill Chicken With Havana Sauce
2008-05-03 15:16:00
Ingredients: 28 oz plum tomatoes; drained and 1/3 cup olive oil 1/4 cup white wine 1 tablespoon white vinegar 3 green onions; chopped 4 cup garlic; minced 1/2 teaspoon salt 1/2 teaspoon pepper 2 teaspoon celentro; minced 8 chicken; breasts , skin re 1 ground pepper Instructions: In lg. bowl combine all the ingredents for the sauce. Mix well, cover and refrigerate over night. Heat an outside grill and let the sauce> come to room temp. Sprinkel the chicken with lime juice and with salt and pepper, as you like. Place on grilland cook for about 6 min per side or until brown. brush the sauce on the chicken throughout the grilling and top each with more sauce when serving.
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Grandma’s Roast Lemon Chicken
2008-05-03 15:15:00
Ingredients: 3 lb frying chicken 1/4 teaspoon ground paprika 20 sprigs fresh parsley 2 tablespoon butter 4 ribs celery cut into thirds 2 cup unsalted chicken broth 1 medium yellow onion halved 1/2 lemon juice 1 salt and fresh pepper to ta 1/4 cup dry white wine Instructions: PREHEAT OVEN TO 375 DEGREES.PLACE THE CHICKEN ON IT’S BREAST ON A FLAT WORK SURFACE.USING POULTRY SHEARS,CUT ALONG THE ENTIRE LENGTH OF THE BACKBONE.SPREAD THE CHICKEN OPEN AND RINSE WITH COLD WATER.DRY WITH PAPER TOWELS.CUT OFF EXCESS FAT AT NECK AND TAIL,AND DISCARD FAT. OPEN THE BIRD OUT AS MUCH AS POSSIBLE.USE THE HEEL OF YOUR HAND AND STRIKE THE BREAST FIRMLY TO BREAK THE BREAST BONE,COLLAR BONES,RIB CAGE,AN WISHBONE.PLACE THE PARSLEY,CELERY,ONION INTO A 10 TO 12 INCH OVEN PROOF SKILLET OR BAKING DISH,AND LAY THE CHICKEN,BREAST SIDE UP,ON TOP,ARRANGING THE BIRD SO IT RESTS NEATLY IN THE SKILLET.SPRINKLE CHICKEN WITH SAlt,AND PEPPER AND PAPRIKA,AND DOT WITH BUTTER. ROAST UNCOVERED FOR 35 MINUTES OR UNT...
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Thank you! (by Jennie McLaughlin)
2008-04-21 17:00:00
Hi Lauren, Thanks again for your help getting set for the Party and a huge thanks to the wonderful “Bev and Caroline” for making my husband’s 40th such a great night. The food was top notch and there was heaps of it and combined with the fabulous service on top made the night very memorable and absolutely smooth sailing, especially for little ol’ pregnant me! I will definitely be using your servicing again for bub’s Christening and Birthday Party and will drop you a note when bubs arrives so you can tell the girls! Best Jen
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Thank you!
2008-04-21 16:59:00
Hey Lauren A quick note to say an enormous THANKS!! Your help with the wedding was so fantastic we really couldn’t have pulled off catering for 115 pax from mum’s tiny kitchen without you. Everyone RAVED about the food. They loved it. You were a delight to deal with, nothing was too much trouble, you helped me with anything I asked, and I will absolutely certainly use you guys again and recommend others to do so. If all companies offered customer service like you offered, the world would be a better place!! I’m more than happy to be a referee if you ever need one! Ps. Aprons are on the courier to you tomorrow. Cheers! Louise Bland Senior PR Consultant Marketing JETSTAR AIRWAYS

Thank You
2008-04-02 12:37:00
Lauren, the platter of sandwiches was lovely nice and fresh and healthy! Many thanks once again for accommodating my late requests it is sincerely appreciated. I have passed your invoices on to our accounts for payment. Kind regards Shirley Bolmers Executive Assistant Southern Cross Care (Vic)

A DECADE OF EXCELLENCE
2008-03-17 09:13:00
A DECADE OF EXCELLENCE Take the opportunity to be recognised as Victoria’s leading restaurant or caterer and be showcased to the industry and public as a result of the extensive media publicity lined up for 2008 Awards for Excellence. On entering the Awards your venue will be independently evaluated by two experienced and highly qualified Award judges. You will receive tailored and descriptive feedback that will hone in on areas where you excel and where there is room for improvement. Your venue will be statistical weighted against others in your category. The professional recognition for the Restaurant & Catering Victoria Awards for Excellence leads to greater brand awareness for your business in the hospitality sector. Media generated by the Awards for Excellence will increase your exposure to potential diners and create a distinct advantage over your competition. The prestige involved with being presented with an Award for recognition as the best restaurant of your cu...

Catering on the Move - Catering in Melbourne
2008-03-17 09:12:00
Lauren, Hope you had a nice weekend. Let me start off by saying what a wonderful job your staff did on Saturday for us. They were punctual, polite and continued to deliver consistent service throughout the day even in the heat. The food was lovely the drinks were great and the service was also commendable. Please pass on our thanks to your team as this feedback is only useful if the staff are aware of their good work. I have had people ask for the number for Catering on the Move for future use. Lauren top job by you and your team, thanks again. Kind Regards, Shally Goncalves Toll MTS Level 13/600 St Kilda Road Melbourne Victoria - 3004

Catering on the Move - Catering in Melbourne
2008-03-17 09:11:00
HI Lauren, Saturday was a great day and the staff from Catering on the move was a part of the day. All my guest was so happy with the service they received from Bev, Caroline and Julie. I was extremely satisfied and amazed at the wonderful customer service received. Thank you very much for adding the final touch on our engagement day and making it a special one. Warmest Regards, Kieu & Simon
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Catering in Melbourne - Drinks package 4
2008-03-14 14:50:00
PACKAGE 4 – Cocktails Package $38 per head for 2 hours drinking (min 30 people) Includes - Professional Cocktail Bar (Stainless Steel) - Bar Staff x 2 * - Glassware - Equipment Your choice of any 5 Cocktails & 2 Mocktails (Non-Alcoholic Cocktails) 3 Hours Service at $33 per person (min 30 people) Additional hours of service after 3 hours will incur an extra $5 per person, per hour *Cocktail Mixologist’s and Flair Bartenders available.
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Catering in Melbourne - Drinks package 3
2008-03-14 14:50:00
PACKAGE 3 – Beer, Wine, Sparkling, Spirits & Cocktails on arrival $28 per head for 2 hours drinking (min 30 people) Includes - Trestle Bar with Black Table Cloth - Bar Staff x 2 - Glassware - Equipment Your choice of 2 Cocktails on arrival Your choice of 5 Basic Spirits Sparkling Wine – Stony Peak Brut Red & White Wine – Lindemans Cawarra Shiraz Cab, Stony Peak Chardonnay 2007 & Lindemans Cawarra Sauv Blanc Heavy Tap Beer & Light Bottled Beer Coke, Diet Coke, Orange Juice, Lemon Squash, Lemonade, Still & Sparkling Water 3 Hours Service at $33 per person (min 30 people) Additional hours of service after 3 hours will incur an extra $5 per person, per hour
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Catering in Melbourne - Drinks package 2
2008-03-14 14:50:00
PACKAGE 2 – Beer, Wine, Sparkling & Spirits $19 per head for 2 hours drinking (min 30 people) Includes - Trestle Bar with Black Table Cloth - Bar Staff x 2 - Glassware - Equipment Your choice of 4 Basic Spirits Sparkling Wine – Stony Peak Brut Red & White Wine – Lindemans Cawarra Shiraz Cab, Stony Peak Chardonnay 2007 & Lindemans Cawarra Sauv Blanc Heavy Tap Beer & Light Bottled Beer Coke, Diet Coke, Orange Juice, Lemon Squash, Lemonade, Still & Sparkling Water 3 Hours Service at $24 per person (min 30 people) Additional hours of service after 3 hours will incur an extra $5 per person, per hour
More About: Drinks , Melbourne , Catering , Package

Catering in Melbourne - Drinks package 1
2008-03-14 14:49:00
PACKAGE 1 – Beer, Wine & Sparkling $15 per head for 2 hours drinking (min 30 people) Includes - Trestle Bar with Black Table Cloth - Bar Staff x 2 - Glassware - Equipment Sparkling Wine – Stony Peak Brut Red & White Wine – Lindemans Cawarra Shiraz Cab, Stony Peak Chardonnay 2007 & Lindemans Cawarra Sauv Blanc Heavy Tap Beer & Light Bottled Beer Coke, Diet Coke, Orange Juice, Lemon Squash, Lemonade, Still & Sparkling Water 3 Hours Service at $17 per person (min 30 people) Additional hours of service after 3 hours will incur an extra $4 per person, per hour
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Eggplant Casserole
2008-03-14 14:46:00
Eggplant Casserole Ingredients: 1 large eggplant 1 tablespoon of cider vinegar 2 tablespoons low fat milk 50g wholemeal plain flour 1 tablespoon sesame seed 2 tablespoons oil 100g mushrooms, sliced 3 medium tomatoes, sliced 1 tablespoon fresh basil, chopped 225g stale breadcrumbs 100g walnuts, chopped 25g parmesan cheese, grated 1 large zucchini, diced 2 small onions, chopped Method: Cut eggplant into 1cm slices. Place in a large bowl and cover with boiling water. Add vinegar and stand for 15 minutes, then drain and pat dry. Dip eggplant slices in milk, then in combined flour and sesame seeds. Heat half the oil in a largs frying pan and add half the eggplant, in a single layer until lightly browned. Drain on absorbent paper. Repeat with the remaining eggplant slices. Place a layer of aubergine in a shallow ovenproof dish, top with mushrooms and tomatoes, and sprinkle with basil. combime breadcrumbs, walnuts and cheese in a small bowl and sprinkle half the mixture over tomatoes. ...
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Curried Rice Salad (hot)
2008-03-14 14:46:00
Curried Rice Salad (hot) Ingredients: 2 cups cold brown rice (cooked) 1 onion chopped 1 red capsicum chopped 1 green capsicum chopped 1 cup grated carrot 1 cup chopped celery 2 teaspoon fresh ginger grated 2 teaspoons curry powder (or to individual taste) black pepper to taste Method: 1.Combine all ingredients in Chinese wok or frypan. 2.Keep ingredients moving so they do bot stick to the base of the pan. 3.Cook for 4-5 minutes. Serve immediately. Serving Suggestions: Serves 4-6

Cream of Mushroom & Lemon Soup
2008-03-14 14:45:00
Cream of Mushroom & Lemon Soup Ingredients: 3 medium onions, finely chopped 2 cloves of garlic, crushed 350g chestnut mushrooms 1 lemon, finely zested and segmented 1 tablespoon flour 1 tablespoon light soy sauce 600ml vegetable stock 300ml skimmed milk 1 teaspoon chopped fresh dill salt and freshly ground black pepper Method: In a large non-stick saucepan, dry-fry onions, garlic and mushrooms for 2-3 minutes, seasoning well, until the onions are soft and the mushrooms cook down. Add the lemon zest, flour and soy sauce and cook for a further minute to ‘cook out’ the flour. Gradually stir in the stock and skimmed milk. Bring to the boil, stirring continuously, then reduce the heat and simmer for 20 minutes. Season with salt and freshly ground black pepper. Just before serving, stir in the fresh dil Serving Suggestions: Serves 4
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Coleslaw Continental sytle
2008-03-14 14:45:00
Coleslaw Continental sytle Ingredients: roughly chopped cabbage equal quantities of: green beans, thinly sliced (cooked or raw) green peas (cooked) celery, thinly sliced corn kernels grated carrots red pepper, thinly sliced chives cayenne pepper dressings: 1 cup non fat yogurt, half a small cucumber peeled, seeded and grated, 2 teaspoons finelychopped parsley, 2 teaspoons finely chopped chives, 1 tablespoons lemon juice, 1 tablespoons vinegar. Method: Combine all ingredients and toss in dressing. The longer this salad chills, better the flavour. Serving Suggestions: Serves 4

Chinese Sweet & Sour Rice
2008-03-14 14:44:00
Chinese Sweet & Sour Rice Ingredients: 2 cups cold cooked natural brown rice ¼ cup unsweetened pineapple juice 1 teaspoon fresh ginger grated 1 onion chopped 1 cup raisins 1 chopped celery 1 cup red and green pepper chopped 1 cup carrot coarsely grated 1 cup pineapple chunks ½ cup chopped parsley black pepper to taste ¼ teaspoon cumin (optional) ¼ cup sesame seeds pr sunflower seeds (optional) Method: 1.In a cold Chinese wok, add pineapple juice, ginger, onion and raisins. 2.Turn on heat. 3.When the liquid starts to boil, add all other ingredients and keep mixture moving. Cook for 5 minutes, server immediately Serves 6-8
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Chinese Stir Fried Mixed Vegetables
2008-03-14 14:44:00
Chinese Stir Fried Mixed Vegetables Ingredients: 230g mushrooms 230g bok choy or chinese leaves 100g broccoli, or asparagus 100g/ carrots 100gbean sprouts, or celery hearts 1 small red or green capsicum, corded and seeded 4 tbsp oil 1 tsp salt 1 tsp sugar 2 tbsp oyster ssuce 1/2 tsp sesame oil (optional) Method: 1. Prepare the vegetables ie. rinse and drain the canned vegetables; soak and rinse the black fungus; wash and cut the fresh vegetables into roughly uniform shape and size etc. 2. Heat the oil in a pre-heated wok or frying pan until smoking. Add the raw vegetables first, followed by the canned ingredients about 1-2 minutes later, stir fry for 2-3 minutes, add a little stock or water only if necessary. 3.Now add the salt and sugar, toss and turn until well blended. Finally add the oyster sauce and sesame oil, blend well and serve hot or cold. Serving Suggestions: Serves 4
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Restaurant of Champions
2008-03-03 13:13:00
Restaurant of Champions Three exclusive restaurants will be opening in Brisbane next month, but you had better be quick to book. The Restaurant of Champions is a new competition event organised by the Australian Culinary Federation (Qld) with the support of Fonterra and Meat & Livestock Australia. Three restaurants will be built on the floor of the Fine Food Queensland exhibition from 9-11 March. Nine teams from local establishments will compete for prizes including $5000 cash.
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Fine Food Queensland
2008-03-03 13:12:00
Thousands of professionals from the food and hospitality industries will be coming to Brisbane next month for Fine Food Queensland . This important industry event runs every two years and offers professionals the opportunity to see the latest food, drink and equipment ideas under one roof. This year the show will run along with Hospitality Queensland from 9-11 March at the Brisbane Convention Centre. It will be bigger than ever. Exhibition Manager Minnie Constan says “it is no surprise this is one of the biggest trade events in Queensland. The hospitality market is booming up here and consumers are more demanding than ever”.

Buffalo leads stampede from old-style cheddar
2008-03-03 13:11:00
Buffalo leads stampede from old-style cheddar Cheeses from across the country were lined up this week in the judging rooms at Sydney Olympic Park for the annual Sydney Royal Cheese & Dairy Produce Show. Gerry Andersen, chairman of the dairy products committee, tells Detective the awards have been in place for more than 100 years. But things have changed. Industrial-grade cheddar used to be the go, now goat’s and ewe’s milk cheeses are outnumbering the old-style favourites; buffalo cheese is in with a showing as well. Much sought-after buffalo cheeses are still a tiny presence, with two entries (in different categories) both from Vannella Cheese Factory in Far North Queensland. Helen Parker, Sydney Royal’s wine, dairy and fine food co-ordinator, says there are about five buffalo dairies in the country; of these Shaw River Buffalo Dairy, on the Great Ocean Road in western Victoria, is a standout but has insufficient milk to enter this year. There are seven sheep&...
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V for victory all round for Yalumba;
2008-03-03 13:11:00
V for victory all round for Yalumba; When it comes to viognier, no one in Australia does it better or more comprehensively than Yalumba. Bold statement but true. Consider this: in its line-up there’s the premium viognier known as The Virgilius, aged in oak and made from select parcels of fruit, followed by the excellent Eden Valley viognier that’s much more than a crowd-pleaser, it’s a wine that grabs attention and awards galore. Then there’s the more commercial Y series (at $12 who cares?) made from fruit sourced mainly from South Australian vineyards. Not content with those table wines, so why not add dessert styles of this Rhone white, too, such as a late-harvest or botrytised-style viognier depending on vintage? You’d think that’s all the viognier dallying that can be done. But no. What else can Yalumba do? Well, an eau de vie, of course. Literally meaning water of life, Yalumba’s distilled spirit called V de Vie is incredibly smooth, f...
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Water cuts to affect flow of premium wines
2008-03-03 13:11:00
Water cuts to affect flow of premium wines Drought will force a shortage of some of Australia’s premium wines next year following a deep cut in irrigation water into the McLaren Vale region on the outskirts of Adelaide. Despite improving rains in the Murray-Darling catchment, the South Australian Government has cut irrigation of vines using water from Adelaide’s mains network by 38 per cent for the 2009 vintage as part of tough new restrictions to cut consumption. Mains water costs growers $1160 a megalitre, increasing to $1650 later this year—20 times more expensive than conventional irrigation. As a result, it has been reserved for the top 10 per cent of premium grapes from the McLaren Vale region. These grapes can fetch between $2000 and $10,000 a tonne —more than 10 times the price of bulk grapes—and are used by winemakers as part of the complex tapestry of flavours used in blending top wines. The Australian, February 18.
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Taste of things to come
2008-03-03 13:10:00
Taste of things to come; Teppanyaki, Ivy It says much for Sydney’s love of a party that just over a week after hotelier Justin Hemmes opened the doors of his $150 million venue Ivy we were barely able to get a booking for dinner. As I walked alone down a scaffold-surrounded pathway off George St, I started to doubt the receptionist’s assertion of being nearly full. Around a corner, three trendy types stood at a makeshift dias and asked a moppet wearing a faux-fur parka and skinny jeans to guide me upstairs. All was quiet in the artfully unfinished lift and then, as the lift doors opened, it was like landing on another planet entirely. Easily 1000 punters— some in suits having a post-work drink, but many dressed for a party—were crowded into the three bars that share the second floor with Teppanyaki, which, along with Mad Cow, the New York-style steakhouse downstairs, make up the fine-dining offerings for the first-stage opening of Ivy. When the complex is finished la...
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City riverfront facelift
2008-03-03 13:10:00
City riverfront facelift Premier Alan Carpenter announced a $300m Perth Waterfront Project to rejuvenate the city foreshore entertainment area. The project follows last week’s announcement that the Government would also build a $1.1 billion outdoor stadium in Subiaco and a $506 million museum at the former East Perth Power Station site. Planning and Infrastructure Minister Alannah MacTiernan said the project would ensure the city’s premier entertainment venue was linked to public transport and a brilliant urban environment. The first phase of development would include cafes, bars, shops and offices for thousands of employees, residential dwellings and housing, Ms MacTiernan said. Sunday Times (Perth), February 17.
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Healthy eating is hearty challenge
2008-03-03 13:07:00
Healthy eating is hearty challenge Some people think the solution to healthy eating is just to keep telling us to buy fresh fruit and vegetables, cereals and grains and lean meats and to prepare our meals at home. We know we should, most of us would like to, but the reality is that our busy lives don’t always make it easy. Over the past few years, the Heart Foundation has been studying where and when Australians eat and, not surprisingly, we are spending more time and more money eating out or picking up takeaways. Like it or not, Australians eat 2.7 million meals at fast food restaurants every day. One in every three dollars we spend on food is on meals prepared outside of our homes and this trend will continue. We asked Australians how we could help them and a resounding eight out of 10 wanted healthier choices when eating out. For 20 years, the Heart Foundation Tick has challenged food companies to develop healthier products and we have helped make choosing healthier product...
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Attack on drinking
2008-03-03 13:07:00
Attack on drinking Light beer prices would be slashed, spirits made more expensive and shot glasses and cocktail shooters banned under planned solutions to curb the nation’s binge drinking. The Rev Tim Costello—chairman of the Prime Minister’s committee considering teen binge drinking—also wants venue numbers cut and hotel and club opening hours reduced. Mr Costello will select 100 participants for the strengthening communities part of the Prime Minister Kevin Rudd’s 2020 ideas summit. He has outlined a range of schemes that could reduce the nation’s yearly $15bn health cost of boozing. It comes as youths tell of their bottle-of-spirits-a-night drinking habits. Sunday Herald Sun, March 2.
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