Catering on the Move Catering Finger Food in Melb

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Thank you - Catering on the move
2008-06-03 12:24:00
Dear Lauren Well, you said I was getting the A-team and you were right!!! What a night we had and Bev, Caroline and Julie arrived with their masks for my masquerade theme and took care of me, the guests, the food, the drinks, the cleaning, the setting-up and putting away. Nothing was too much trouble and nothing was left undone. They were just fantastic and all my guests were impressed. I think you are likely to get further business from this occasion as a few of my guests are in corporate situations where they use caterers from time to time and they have your card. I had a great night and just wish I could do it all over again! Keep up the good work Best Regards Cathy Moncrieff
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Catering on the Move - Catering in Melbourne
2008-06-03 06:42:00
Hi Lauren, This is just a quick note to say thank you very much for the catering provided at my 30th Birthday on Saturday night. I was really surprised at the quality of the food, and the service provided was excellent. Carol was not only professional and friendly, she was baby-sitter, first-aider and a motherly figure who really looked after everyone at the party. Carol blended in so well some of my friends thought she was a family friend who was just helping out with the food! The food, service and low cost all exceeded my expectations, I would 100% recommend your services in the future. Many thanks, Vanessa
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Catering on the Move - Catering in Melbourne
2008-06-03 06:42:00
Lauren I just wanted to send you a quick email to let you know how pleased I am with how everything went on Saturday night. Lee was great on the night. She was very efficient and very helpful with whatever I needed her to do. Friends and Family have raved about the food. Im just sorry I was too busy to try any of it! Thanks again Jenny
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Corporate catering - catering on the move
2008-06-03 06:40:00
Hi Lauren, I would like to express my thanks to you and your team for the wonderful catering over the last weekend. The feedbacks received were that the food was fabulous and was delivered on time. Look forward to many more collaborations in the future! Thank you once again. Kindest regards, Winnie Wong Senior Project Analyst | Project Office | nabCapital - Technology
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Thierry Marx Career Development Award Winners Accounced
2008-05-29 12:43:00
The dreams of three young Victorian apprentice chefs have been realised as the winners were announced for the 2008 Thierry Marx Career Development Award at a luncheon at the Brasserrie by Philippe Mouchel today. This years winners are: · Petros Dellidis - The Press Club, · Natalie Watkins - Waddingtons at Kergunyah and · Kate Niewenhuizen - Pettavel Winery and Restaurant Waurn Ponds. Out of six finalists, Petros, Natalie and Kate have won a-once-in-a-lifetime opportunity to travel to France in early August for a months work experience at Thierry Marx’s Chateau Cordeillan-Bages in Bordeaux. Apprentices will receive airfares, accommodation and assistance with incidental expenses while their employers will receive an allowance to offset additional staffing costs while the apprentices are in France It was originally intended to send only two apprentices but the judges unanimously found that all three candidates were deserving of the honour, with all receiving the maximum s...
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Saturday 24th May - Griffiths - Catering on the Move
2008-05-26 12:16:00
Hi Lauren I just wanted to let you know that the lovely girl who catered for our party last Saturday at 2 Susan Court, East Keilor (I’m not sure of her name) was absolutely FANTASTIC. Not only was she well organised and very efficient, she was so polite and just a lovely lovely girl. She did a wonderful job by herself and she’s to be commended. Everyone at the party was very impressed with her and if we ever need your services again we’ll personally ask for her! he’s a real credit to Catering On the Move ! PS: The food was fabulous also, especially the duck parcels!! Thanks again Allison Griffiths Personal Assistant to Leanne Abela Pearsons Barristers & Solicitors Pty Ltd *

Catering on the Move - 23rd May 2008
2008-05-26 12:15:00
Hi Lauren, Everything did go well on Friday night – everyone had such a good time. Please personally thank your staff for me, they were fabulous and put up with a lot from the crowd of very rowdy patrons. They were extremely professional and personable. Also, thank you for allowing us to extend, everyone was having such a great time and it made the night to be able to continue on. Thanks for all your assistance again and I will ensure I get this paid as soon as possible. Thanks again Tracey Tracey Lawson Finance and Operations Coordinator PA to Dr Beverley Eldridge, Director of Physiotherapy Physiotherapy Department
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Noam - ASAP Lab
2008-05-26 01:31:00
Hi Oron Just wanted to say thank you for your help with the food – I enjoyed it and only had good feedback from our guests, the night was a great success Cheers Noam Dr Noam Pik BVSc, BMVS, IVAS, MBA Managing Director ASAP Laboratory Pty Ltd

Dry red: wine’s withering future
2008-05-17 02:37:00
Drought and higher temperatures mean some wine-growing areas will be less productive. Climate change could wipe out up to 80 per cent of Australia’s wine production as large parts of inland irrigation zones become too hot and dry to support grapevines, a US academic has warned. Visiting Australia on a fellowship with Melbourne University, environmental scientist Dr Greg Jones said winemakers in the US and Europe were buying up land at higher altitudes and in coastal regions where cooler conditions would provide a buffer to global warming. Similarly, in Australia, as higher temperatures reduce inland rainfall, horticultural zones reliant on irrigation, such as the Murray-Darling Basin, may no longer be productive. “The biggest issue in Australia is how the water situation will work its way out. Without irrigation, 80 per cent of the Australian industry is in peril,” Dr Jones said. The Australian, May 5.
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High dollar punishing wine sales
2008-05-17 02:37:00
The soaring Australian dollar is costing major wine exporters millions of dollars and has caused a slowdown in bottled sales. While exports reached a record $3.02bn last year, experts say a combination of drought, the high dollar and foreign competition means the industry now faces significant challenges. Bottled wine exports are still growing but at a declining rate and experts believe the growth may stop within two months. The rising dollar is particularly hitting the price-sensitive cheaper end of the market, as the buoyant Aussie dollar makes exports more expensive. Premium brands that tend to sell on quality and reputation rather than price appear to be more shielded from the exchange rate impact. Australian Wine and Brandy Corporation manager of information and analysis Lawrie Stanford said the rising dollar also was seeing an influx of cheaper wine from South Africa, Argentina and Chile. Sunday Mail, May 4.
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Kraft downsizes to offset rising food costs
2008-05-17 02:36:00
Foods group Kraft has revealed plans to cut portion sizes as it struggles to keep prices down in the face of the surging costs of ingredients such as corn and rice. In the week after McDonald’s rattled investors with its first monthly decline in US like-for-like sales in five years, the maker of Kraft cheese and Kool-Aid drinks reported a 13 per cent fall in its first-quarter profit, to $US608 million ($648 million). The company blamed rising prices, pointing out that the price of wheat, used in its Triscuit and Wheat Thins crackers, more than doubled in the first quarter. Kraft said it would respond by introducing a range of smaller products and repackage Oscar Mayer deli meats in single-serve portions. Weekend Australian, May 3.
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Historic hotel for sale
2008-05-17 02:36:00
One of South Australia’s iconic hotels is for sale for the first time in more than 20 years. The Ozone Seafront Hotel , on the foreshore at Kingscote, on Kangaroo Island, was one of the original buildings in the town when the hotel was built in 1907. It was destroyed by fire in 1918 and rebuilt within the original stone walls, which survived the blaze. Renovations in the late 1990s discovered most of the hotel’s charred interior had been swept into the basement, which had served as workers’ quarters, and the base of the hotel was built on top. The current owners, who bought the hotel in 1987, believe it is time to move on and are looking for expressions of interest to take over the licence. Manager Chris Schumann, who has worked at the hotel for 19 years, said the Ozone had a large role in the island’s community. He said it was one of the major employers on the island, with 70 staff, a third of whom had worked at the hotel for more than a decade. The hotel was...
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Groceries lead sales growth
2008-05-17 02:35:00
The sky may be about to fall on the country’s retailers, but it has not quite happened yet.Shoppers have been reining in spending this year, unnerved by mortgage rates and the steady bleat of anguish from the financial world. But the outlook for retailers brightened somewhat in March, with the value of sales climbing 0.5 per cent. Market economists expected a 0.2 per cent rise, so the evidence suggests some of the scarier recent headlines about retail pain might have been a bit overcooked. “Almost all of the bounce is due to food, which rose a massive 1.7 per cent in March,” said ANZ’s senior economist, Katie Dean. “This is the biggest monthly rise in food retailing in nearly five years and is almost entirely due to higher food prices, not volumes.” Sales of larger household items have been nudging on a downward trend for four months, while the hospitality sector has dipped after four years of relentless growth. “Higher costs of living and a...
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Sales drop to put RBA on hold
2008-05-17 02:35:00
The case against another interest rate rise next week has been strengthened by figures showing a fall in the volume of retail sales in the first three months of the year, particularly in department stores. Although the latest official figures showed modest growth in the value of sales in the month of March alone—up 0.5 per cent—the total volume of sales fell in the first quarter of the year by 0.1per cent. The fall coincided with consecutive 25-basis point rate rises in February and March, which followed two increases late last year and three in 2006. The rise in the value of sales in March was mainly driven by food, with prices pushed higher by the drought and fuel costs. The higher prices meant food sales by value were up even though volume was down. CommSec senior analyst Craig James suggested the figures showed consumers were making tough decisions in the face of higher interest rates and food prices. “Soaring global food prices are adding to the inflation burden and unpub...
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Trans fats banned
2008-05-17 02:34:00
Kogarah last week became the first Australian council to ban trans fats from new cafes and takeaway outlets. The motion to place conditions on all new development applications for food outlets in the area was passed at council last Monday. Councillor John Mikelsons said the matter would now go to a working party meeting where the wording would be drafted and the new rules could take effect this month. Trans fats, found mostly in fried, baked and processed foods, are known to increase bad cholesterol and decrease good cholesterol in the blood. Sunday Telegraph (Sydney), May 4.
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Barista full of beans over his championship cup
2008-05-17 02:34:00
With seven judges peering over his shoulder, Melbourne barista David Makin whipped up espressos and cappuccinos. While they noted the coffee’s colour, body, and flavour, and his technique, presentation and cleanliness, he chatted, also remembering to top up their water glasses as he laboured through the event. The 33-year-old yesterday wrested the National Barista Championship from NSW—which has dominated in the competition’s eight-year-history—for the second time. A NSW competitor, Hazel de Ios Reyes, came up with a creation that included chopped raisins, syrup, citrus zest, black truffles, Baileys and porcini mushrooms. The savoury flavour impressed judges. But it was Mr Makin’s drink - layers of espresso, almond, cream and black cherry - that achieved the perfect score. It was, however, the swan-song for Mr Makin, 33, who is retiring from national competition. The Age (Melbourne), May 5.
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Don’t be a Tosser - Bin your Butts Campaign
2008-05-17 02:32:00
July 1 marks the first year anniversary of the Victorian Government’s legislation to make enclosed licensed premises smoke-free and Sustainability Victoria’s ‘Don’t be a Tosser - Bin Your Butts ’ Campaign . Due to the collaborative efforts of industry (which R&C Vic was involved) and government, the campaign succeeded in counteracting the expected increase in butt litter as a result of more smokers being outdoors. The latest research from Community Change shows that butt litter prevention has been sustained and that licensed premises are keen to continue to avoid the negative environmental impacts from butts. Butt littering behaviour decreased from 58% before the campaign to 33% at the campaign’s peak in August last year. Further evaluation in February 2008 showed that six months after the campaign responsible behaviours are continuing with butt littering rates at just 37%. To mark the anniversary of the “Don’t be a Tosser” -...

Results of Live Music Survey
2008-05-17 02:31:00
Recently, APRA and the Music Council of Australia (MCA) conducted a survey to find out what venue operators currently think about live music. Sixty nine hotels, clubs and restaurants responded to the survey which was distributed through the various industry associations. The largest group of respondents were Clubs (49%) followed by Restaurants (27%) and Hotels (24%). Over 70% of respondents said they present live music in some format in their venues throughout the year. Of these, 44% presented at least three live performances a week. 17% presented less than 10 performances a year and about 7% presented more than four a week. Venues that did host live music were re enthusiastic about the benefits of providing live music. The benefits cited most frequently included: more traffic, a more enjoyable ambience/atmosphere in the venue, drawing new clientele, music providing a critical point of difference in a competitive market-place, creation of customer loyalty and return business contr...
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Catering on the Move - Catering in Melbourne
2008-05-13 11:10:00
Hi Lauren, Everything was great on Saturday. Thank you. Thanks also to Julie, Caroline and Bev. They did a fantastic job. Also stayed behind another half an hour so send me the invoice for that. Thanks again. Cheers Kind regards, Arjuna. Arjuna Ratnachandra Senior Account Executive Telstra Business
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Catering on the Move
2008-05-13 11:08:00
Lauren, how are you? I wanted to say that we loved your services when we had our function at Xavier College. The food was wonderful and the staff member (Penny, I think it was) was delightful and communicated very well. thanks, Michael Vandenberg Head of Bellarmine House TIC Cricket Xavier College Assistant Co-ordinator Awards Night
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Thierry Marx Career Development Award
2008-05-11 10:19:00
Six young Victorian apprentice chefs have been announced as finalists in the 2008 Thierry Marx Career Development Award . This year has seen over double the number of entrants following the success of the 2007 inaugural event. Entrants were received from across regional Victoria and Melbourne restaurants and caterers. The competition, now in its second year, is offering two Victorian cookery apprentices the chance to spend a month in France working with Thierry Marx - the 2006 Relais Gourmands French Chef of the Year. 2008 Thierry Marx Career Development Award finalists include: Petros Dellidis - The Press Club, Melbourne Ryan Spurrell - Vue de Monde, Melbourne Adrian Smith - Gingerboy, Melbourne Kate Niewenhuizen- Pettavel Winery and Restaurant, Waurn Ponds Natalie Watkins - Waddingtons at Kergunyah, Kergunyah Robert Tucker - Emeu Inn Restaurant, Heathcote As part of the judging process, finalists can now expect a workplace visit from the judging panel who, will interview and obser...

State Budget - Business Tax Reform & Tourism Funding welcomed
2008-05-11 10:19:00
Tourism marketing and infrastructure development are winners from this weeks budget. The $35.1 million package to boost Victoria’s profile in interstate and international markets is welcomed by the tourism and hospitality sector. When the Association was asked for an industry comment, Todd responded that “This is a favourable budget for both small business and state tourism, however funding for tourism has fallen significantly from last year” “Investment in tourism marketing will clearly benefit the hospitality sector, especially the $13.3 million for destination marketing of regional Victoria” he said. Key international markets will be targeted with $8 million to promote Victoria as a great place to visit as well as attracting additional air services to Melbourne. The business events sector will also benefit with $13.8 million to enhance Victoria’s credentials as a world-class business events destination. Restaurant & Catering Victoria welco...
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Late Entry Restrictions in Inner Melbourne
2008-05-11 10:18:00
The State Government and the Director of Liquor Licensing have implemented a 3 month trial that will prevent licensees from allowing patrons to enter their venues after 2am. The effect of the restriction is that people who are already in the venue by 2am can stay in the venue until it shuts but no new patrons can enter. The restrictions will commence on the 3rd of June 2008 which means patrons out on Monday the 2nd June will be able remain in a venue until closing but will not be able to enter a venue after 2am. During the 3 month trial late entry restriction will only apply in the local government areas Port Phillip, Stonnington, Melbourne (including Docklands) and Yarra. In addition to specific premises in Warrnambool, Ballarat, Bendigo and Traralgon. The late entry restriction will apply to all on-premises and general licenses within the relevant area. This means that all pubs, bars and nightclubs will be affected. An exemption has been granted to restaurants, the floor of Cro...
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Mortimer Review of Australia Trade and Export
2008-05-10 01:09:00
This week the Association prepared a submission to the Mortimer Review . The recommendations in the DRAFT submission were: The Australia ’s investment in supporting innovation be redirected to where the greatest ‘bang for buck’ can be achieved, that is in process innovation in the services sector. That business meals be removed from the FBT net and made non-deductible across the board. That the process of industrial relations and labour market reform be considered in the context of Australia’s international competiveness. In so doing, consideration be given to reducing the casual loading to a figure that reflects the purpose of the loading without any ‘penalty’ component, and applying penalty rates to the 6th and 7th working days rather than Saturday and Sunday. That Services exports feature more prominently in the consideration of international trade arrangements and support programs. That Tourism Research Australia continue to provide necessary market research in touris...
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TTF Outlook 08 Conference
2008-05-10 01:08:00
This week John Hart from Restaurant & Catering australia, attended the TTF Outlook 08 Conference . The Conference examined the likely future for the tourism and hospitality industry. For the restaurant and catering industry the picture is bleak. Statistician Bernard Salt from KPMG showed a deomographic analysis of the US, the UK and local spend. This suggests that the 7 year peak in spending (from baby boomers at their peak) ends this year. As a result he projects a significant drop in revenue in tourism, hospitality and leisure over the coming years. The sharp slow down is expected from international visitors and domestic consumers. Local baby boomers are moving into a life phase where they still have money (previously spent in restaurants) but will have more time (as they move into semi-retirement). The forecast is that they will travel off-shore because they can.

Szechuan Pasta Chicken Salad
2008-05-03 15:21:00
Ingredients: 1 lb thin noodles 3/4 cup soy sauce 1/4 cup peanut oil 2 cup mayonnaise 1 tablespoon dijon mustard 1/4 cup oriental-style sesame oil 2 whole boneless, skinless 1 chicken breasts 6 green onions, thinly sliced 2 carrots, peeled & coarsely 1 chopped 1 red sweet pepper, chopped 1 (8-oz.) can sliced bamboo 1 shoots, drained 1 (6-oz.) jar mini corn on the 1 cob, drained and thinly 1 sliced 1/2 cup chopped, fresh cilantro 1/2 lb fresh snow peas, trimmed, 1 cut into julienne, blanched 1 then cooled in cold water, 1 drained 1 lightly toasted sesame seeds 1 szechuan chili oil Instructions: Poach and cool chicken breasts. Cut into bite-sized pieces and reserve. Cook noodles. Drain and toss into a large bowl with 1/2 cup soy sauce, then peanut oil. Cool to room temperature, occassionally stirring the noodles to coat thoroughly. Combine mayonnaise with mustard, sesame oil and the remaining 1/4 cup soy sauce and chili oil to taste. Refrigerate until ready to use. Add chicken, gre...
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Chicken & Rice Stew
2008-05-03 15:21:00
Ingredients: 6 cup water 3 lb chicken 1 sprig tarragon 1 sprig parsley 1 sprig celery 1 sprig thyme 1/2 cup sliced leelk, white part only 2 shallots, peeled and quartered 1 teaspoon salt 1 cup long grain rice 2 1/4 cup shelled peas 1 cup diced carrots 1/8 teaspoon cayenne pepper 2 tablespoon chopped parsley Instructions: Bring water to boil in large saucepan. Add chicken and cook for 30 minutes, skimming as needed. Add herbs, leeks, shallots and salt. Cover and simmer for 30 minutes. Place uncooked rice in colander and wash under cold running water until clear; drain. Remove chicken and herbs from broth and set aside. Add peas, carrots and rice to broth, cover and simmer for 20 minutes. Remove chicken meat from carcass and cut into small pieces; return to pot. Season with cayenne, sprinkle with parsley and serve.
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HOT CHICKEN SALAD
2008-05-03 15:20:00
Ingredients: 7 cups of cooked, diced chicken 4 cups diced celery 1 can water chestnuts, drained, and sliced thin 1 medium onion, grated or chopped fine Juice of 1 lemon Salt and pepper to taste 1/2 teas. garlic powder 2-1/2 cups of mayonnaise Optional: 1 small can crushed pineapple, drained well Instructions: Mix above together. Place into a large flat greased baking dish. Let stand at room temperature for 2-3 hours before baking. If made the day ahead and refrigerated, remove early from refrigerator or add to baking time. Before baking, cover the top of the mixture with: 3 cups grated mild cheese (Swiss is excellent or Co-Jack) 3 cups of crushed potato chips (don’t use the cheap or generic kind as they are too greasy!) Bake at 425 degrees for 30 minutes and serve. This is something different to take to church picnics or family cook-outs and easy to make. People will rave over it! serves 10
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Grilled Lime Chicken
2008-05-03 15:19:00
Ingredients: 1/4 cup chopped fresh parsley 1/2 teaspoon freshly ground pepper 1/2 teaspoon grated lime rind 2 tablespoon lime juice 1 cup dry white wine (or chablis) 6 single chicken breast halves * Instructions: * 6 (4 oz each) skinned, boned chicken breast halves Combine all ingredients except chicken in a shallow baking dish. Add chicken, turning to coat. Cover and marinate in refrigerator for 1 day. Remove chicken from marinade, reserving marinade. Coat grill rack with Pam, place rack on grill over med-hot coals. Place chicken on rack, and cook 5 minutes on each side or until done, basting with reserved marinade. PER SERVING: 146 calories
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Coucous With Chicken And Roasted Peppers
2008-05-03 15:19:00
Ingredients: 1 pound boned and skinned chicken breast ha 1 tablespoon olive oil 1 1/2 teaspoons ground cumin 1/2 teaspoon turmeric 14 1/2 ounces chicken broth 2 tablespoons dried onions; minced 1/2 cup roasted red peppers hot sauce 1 package coucous; 10 ounce Instructions: 1. Trim all visible fat from chicken and cut meat in 1 inch cubes. 2. Heat oil in large heavy saute pan. Add chicken and sprinkle with cumin, turmeric, salt and pepper. 3. Saute over medium heat for 3 minutes. 4. Add 1 1/2 cup broth and dried onion. Stir and bring to a simmer over high heat. Cover and cook over medium low heat about 5 minutes or until meat changed color throughout. 5. Add red pepper and hot sauce to taste. Cover and keep warm. 6. Bring remaining broth and 3/4 cup water to boil in small saucepan. 7. Stir in couscous and remove from heat, let stand 5 minutes. 8. Serve couscous in bowls and top with chicken and its sauce.
More About: Chicken , Peppers