While 2020 has made it hard to believe in the magic of Christmas…there is no better time than this year to celebrate the love of family and friends.
With interstate borders only just opening in time for travel plans to be made to join loved ones for festive fun, many of us will have left party plans until the last minute. What if we told you how to host an epic Christmas party, without having to lift a finger?
Chocolate mousse, salted caramel and berries from Chef Alan Dawes.
Spend more time celebrating with guests and less time in the kitchen – let Alan Dawes Private Chef cook for you. Based on the Sunshine Coast, this private catering company can put the wow factor into your Christmas party, sourcing the best local ingredients to deliver dishes to your table and best of all, do the dishes afterwards!
For any celebration, Alan serves up four and six-course menus with choices such as salmon, fennel and pickled celtuce to start; followed by beef rump cap, soubise and seasonal vegetables, before an indulgent dessert of Maleny chocolate and salted caramel macadamia praline. Be sure to get in early to book for your next party, Alan is extremely popular!
Where in the wilderness would you go to dine with Chef Cooper Thomas?
Food is more than just compulsory calories – it is a connection between earth and human, a source of many good and bad things and the bringing together of family and friends. Just ask The Wilderness Chef, Cooper Thomas, who creates unique and exclusive dining opportunities at unimaginable locations; whether a camping trip with mates, elopement or corporate event.
Nothing is off limits…think stunning natural locations like Queenstown in NZ, a sheer cliff face in The Blue Mountains and the east coast of Tasmania – Cooper can deliver dishes such as grilled asparagus, Parmesan, basil and cashew pesto; followed by seared King salmon lettuce cups, crispy onions, iceberg, carrot and fennel slaw. Where in the wilderness will you dine?
TERRA Catering’s stunning tuna tartare.
Experience epicurean delights from an oyster bar to charcuterie and handmade seafood pasta to grilled steak when dining with TERRA Catering. Based in Byron Bay, Chef Bruno Conti presents delicious fare with rustic style, inspired by Pacific Ocean seafood and fresh regional produce, married with age-old Italian traditions.
Be tempted by starters like Canadian scallops, cauliflower puree and nduja oil, or tuna tartare, tomatoes, Taggiasca olives, Stracciatella and pane carasau; then delve into memorable mains such as black squid ink spaghetti, crab, confit tomatoes, smoked butter, garlic and chilli. Traditional tiramisu, or panna cotta and pineapple Amaretti will satisfy sweet tooths.
Chef Manny’s cured salmon and scallop carpaccio.
Modern Australian menus with a French twist to suit all appetites and occasions are on the table, courtesy of Manny’s Catering on Arundel Drive in Arundel. Chef Manny Coherge brings a wealth of international experience in luxury resort and hotels to your home, delivering high-quality dishes to make your next special event a memorable moment.
Expect global flavours from Spanish paella to Thai chicken curry, Mexican beef fajitas to French raclette, there’s a dish to tempt everyone; along with selections of sandwiches, rolls, wraps, finger food, barbeques, grazing tables, high teas and buffets. While for those who want ‘staff only’, Manny and his crew will come to your home to help prepare and serve your next feast.
Venison fillets, blackberry sauce and seasonal vegetables from The Dinner Party Chef.
Eating together is a means of bonding with family and friends, no matter the occasion, especially if The Dinner Party Chef is cooking for you. Based in Brisbane, personal Chef Robert Bousamra offers an extra special dining experience in your home, business or private function; with menus exploring the wide world of cuisine.
Perhaps choose the Lebanese Feast – based on Robert’s family recipes – it’s the closest thing you’ll get to dining Lebanese-style at home; or dine from the World Menu on entrees like duck and pork terrine, followed by venison fillets cooked medium rare, served with blackberry sauce and herb-buttered seasonal vegetables. Chocolate almond mousse entices for a decadent finish to the meal.
Merry Christmas everyone…remember it’s all fun and games, until Santa checks the naughty list!
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