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The Day of the Wedding at Cossars Wine Shed

The Day of the Wedding at Cossars Wine Shed

Posted by Catering Dept on 4 October 2018

Since 2009, we’ve had the absolute joy of working with another like-minded and family-owned business, Cossars Wineshed, to create hundreds of beautiful moments. One look at their home of romantically rustic touches, and you’ll understand why this venue is every caterer’s dream. 

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Spring into Smorgasbord action...

Spring into Smorgasbord action...

Posted by Katie Duncan on 18 September 2018

Those Swedes sure know how to live, what with their world-leading outcomes for health, justice & education. Some people say tax systems are the secret but do you know what we think it is?  Smorgasbords. Other than just being quite cool to say out loud, smorgasbords are a general plethora of seasonal offering all set out for grazing style eating. Originally focusing on the famous Scandi open sandwiches, the smorgasbord has morphed into more of a sophisticated buffet. It’s our number one top pick for spring eating style – and we love packing it with local produce from our mates.

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Spice up your winter...

Spice up your winter...

Posted by on 1 August 2018

We won't deny it. Spring is on our mind. Blossoms stuck to the bottom of our shoes, afternoons sipping on North Canterbury rosé, spears of asparagus galore at the farmers market and clean sheets drying in the sun...

But for now, who're we kidding?! It's still blimmin' cold out there and on those days where we walk in the door with frosty pink noses, there's nothing our soul wants more than a bowl of Spicy Chicken Soup. One bite for yourself and we think you'll agree.
 

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RECIPE: Boozy Hot Choc & Winter Spice Marshmallow

RECIPE: Boozy Hot Choc & Winter Spice Marshmallow

Posted by Catering Dept on 16 July 2018



BOOZY HOT CHOCOLATE

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Winter Wedding Trends

Winter Wedding Trends

Posted by Emma Newman Weddings on 28 June 2018

"Warmth, warmth, warmth... A winter wedding revolves around this theme. It's an obvious place to start when talking Winter Wedding trends but it is more than turning on the heater... I love that in the depths of the darkest nights and shortest days, guests have a special event to dress up for."

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Cake for Dummies

Cake for Dummies

Posted by Katie Duncan on 15 January 2016

We have, in a moment of panic from a client, iced a couple of cake tins and pulled one of our Best Ever Chocolate cakes (worthy of the capital letters) out of the freezer when their own wedding cake supplier dropped the ball, literally.  En route from their baking kitchen to the van, the wedding cake took a tumble and ended in a heap on the ground.  There were tears, and not from the bride, as hours and hours of painstaking work became sparrow fodder.

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Ham-a-lama-ding-dong

Ham-a-lama-ding-dong

Posted by Katie Duncan on 22 December 2015

It’s December right?  My head’s so far in the sand the soles of my feet are getting sunburnt.  I know the concept of the calendar but the speed with which we hurtle into Christmas and a New Year never fails to catch me off guard.  Being mildly (significantly) food obsessed at The Catering Dept, it’s the time of year that heralds above average food research (eating).

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Of course you Mexi-can

Of course you Mexi-can

Posted by Catering Dept on 25 August 2015

Mexican food is the latest ubiquitous food trend popping up in new restaurants, food trucks and cafes all over the country. From soft tacos, tortillas and quesadillas to sweet churros and spicy chocolate sweets. And quite frankly we’re okay with it because tbh, our Mexican friends seriously know how to throw a palate party. So why not serve it at your next event?

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That’s the spirit

That’s the spirit

Posted by Catering Dept on 18 August 2015

There’s only one way to make our G & T and that’s what my husband and I chose to serve everybody at our wedding (for the record – Tanqueray, Schweppes, lots of fresh lime, ice). But that’s where we ended the service of gin.

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Beef or chicken?

Beef or chicken?

Posted by Catering Dept on 12 August 2015

Once on a United Airlines flight to LA I had the misfortune of being offered beef or chicken. “Beef stew”, announced the inflight crew member, “or chicken cordon bleu and for those of you who don’t know, cordon bleu is French for daaaaammmmn good.” It’s not, you know. Not even close. Literally or metaphorically speaking in this instance. And because no one believed him, by the time the trolley reached my seat, chicken cordon blurgh was the only remaining option. (In reality it was grey chicken thighs with white sauce).

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