laissez-faire calendar 2012
DESCRIPTION
LF CALENDAR 2012TRANSCRIPT
Wishing you a year full of good
times with family and friends,
sharing stories and eating delicious food
Welcome to 2012
from
Laissez-faire Catering
Laissez-faire Catering • 02 9209 4810 • [email protected] • www.laissez.com.au
CALENDAR 2012
JANUARY 2012M T W T F S S
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2 3 4 5 6 7 8
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30 31Laissez-faire can plan your next event. Contact us • 02 9209 4810 • [email protected] • www.laissez.com.au
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FRESH & LOCAL IN JANUARYWatermelons are grown in the Canowindra, Condobolin, Cowra and Forbes districts. Red Tiger is the main seeded variety and Red Back is the main seedless variety. Watermelon yields average thirty tonnes per hectare. Find Australian Salmon, Sydney Rock Oysters and Bay and School Prawns throughout New South Wales.
10% Discount* on a JanuaRY oRDeRVoucher Code: "In January watermelon is local and fresh"*Only for orders above 40 people
Ingredients
Puff pastry
2 1/4 cups (300gr) all purpose flour
1 1/4 cup (300gr) unsalted butter, cold
& cut into 1/4-inch cubes
1/2 teaspoon (3gr) salt
1/2 cup (125ml) ice-cold water
Cream
Method
Place the flour in a bowl, make a well in the center. Add butter and salt.
When mixture appears grainy, gradually add the ice water and mix until it is
all incorporated. Roll it into a ball, cover with plastic wrap and refrigerate 30
minutes.
Roll the dough, make a rectangle, fold it into three and give it a quarter turn. Roll it
into another rectangle again and fold it in three again. Cover with plastic wrap and
refrigerate again for 30 minutes.
Give the chilled dough 2 more turns, rolling and folding as previously described.
The pastry is ready then. Cover with plastic wrap and refrigerate for 30 minutes.
Mille feuille of strawberries and pistachio cream
02 9209 4810 • [email protected] • www.laissez.com.au
8 oz (240gr) mascarpone cheese,
at room temperature
1/2 cup (100gr) sugar
1/4 cup (30gr) finely ground raw
pistachios
4 punnets of fresh strawberries
1 1/2 cups (375ml) heavy cream,
kept cold, divided
FEBRUARY 2012M T W T F S S
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6 7 8 9 10 11 12
13 14 15 16 17 18 19
20 21 22 23 24 25 26
27 28 29
Laissez-faire can plan your next event. Contact us • 02 9209 4810 • [email protected] • www.laissez.com.au
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FRESH & LOCAL IN FEBRUARYDespite the fact that figs have been in cultivation for over three thousand years, they remain somewhat of a mystery crop. They are extraordinary producers of high energy food. Find fresh Australian Salmon, Sydney Rock Oysters and Bay and School Prawns throughout New South Wales.
With views of Darling Harbour and the glittering city skyline, an event
at the National Maritime Museum will intrigue and delight.
Located at the edge of one of the most beautiful harbours in the world,
the museum stands out as a spectacular architectural icon with
a distinctive maritime flavour.
On shore, or on the water aboard one of the museum’s vessels, your conference,
meeting, product launch, team building event, dinner, cocktails or Christmas party
will be an event to remember in a stunning waterfront location.
Laissez-faire will deliver perfect food and beverage solutions tailored specifically
for your event ;From cool cocktails to stylish dinners, you’ll be impressed by the
variety of menu options, & willingness to collaborate and the high standards of
service delivery
Australian National Maritime Museum
10% Discount* on a FeBRuaRY oRDeRVoucher Code: In February figs are local and fresh"*Only for orders above 40 people
02 9209 4810 • [email protected] • www.laissez.com.au
MARCH 2012M T W T F S S
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12 13 14 15 16 17 18
19 20 21 22 23 24 25
26 27 28 29 30 31
Laissez-faire can plan your next event. Contact us • 02 9209 4810 • [email protected] • www.laissez.com.au
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FRESH & LOCAL IN MARCHApples, pears and nashi are cooler climate crop from the Blue Mountains, Central West and Southern Highlands. Find Australian Salmon, Blue Swimmer Crab, Octopus, King Prawns and Gould’s Squid throughout New South Wales.
Ingredients
200gms x goats curd
50gms x poppy seeds black
1 x loaf white sliced bread
100gms quince paste
200gms ghee
2 x yellow peppers
1 x bunch chives
Method
Roll goats curd out into long logs approx 1cm round, roll in poppy seeds place
in fridge. Roast yellow pepper blackening skin place in bowl whilst hot and cover
with cling set aside, when cool peel and cut into very thin strips.
Cut crusts from bread slices and cut from corner to corner to form triangles, brush
with ghee and lightly toast. Using small round cutter same diameter as goats curd
log cut out rounds of quince paste and then slice thin. Cut 1cm chive batons.
To assemble place slice of curd on slice of quince paste then both on croute garnish
with piece of yellow pepper and chive.
Goats curd rolled in poppy seeds on triangular croute
with quince paste, yellow peppers and chive
10% Discount* on a MaRcH oRDeRVoucher Code: "In March King Prawns are local and fresh"*Only for orders above 40 people
02 9209 4810 • [email protected] • www.laissez.com.au
APRIL 2012M T W T F S S
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9 10 11 12 13 14 15
16 17 18 19 20 21 22
23 24 25 26 27 28 29
30Laissez-faire can plan your next event. Contact us • 02 9209 4810 • [email protected] • www.laissez.com.au
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FRESH & LOCAL IN APRILFruit that starts with P - Persimmons, Peaches, Pears, Plums, Pomegranates. Also olives from the lower Hunter Valley and is a perfect excuse to drive up and pick a case of the best 'drop' you can find.
With stunning views of Sydney Harbour and overlooking the
Botanical Gardens, this venue is exclusive and intimate.
This venue has a pillarless ballroom with capacity to sit down
100 guests comfortable, including a pre-drinks bar area design
to welcome your guests and entertain them with elegance and
sophistication before and after every event.
Located on the 15th floor of the Hudson Building on Macquarie street in the heart
of the CBD, it is ideal for corporate and private functions and is available for evening
events, from cool cocktails to stylish dinners, as Laissez-faire will complement
your evenings by a variety of menu options, willingness to collaborate and the high
standards of service delivery.
HARBOUR 220°
10% Discount* on a aPRiL oRDeRVoucher Code: "In April pears are local and fresh"*Only for orders above 40 people
02 9209 4810 • [email protected] • www.laissez.com.au
MAY 2012M T W T F S S
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7 8 9 10 11 12 13
14 15 16 17 18 19 20
21 22 23 24 25 26 27
28 29 30 31
Laissez-faire can plan your next event. Contact us • 02 9209 4810 • [email protected] • www.laissez.com.au
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FRESH & LOCAL IN MAYFind chillies, grapefruits and lime. It is the time to cook with Australian Salmon, Blue Swimmer Crab, Octopus, King Prawnsand Gould’s Squid which are available throughout New South Wales.
Ingredients
45ml vodka or gin
40ml freshly pressed apple juice
10ml lemon juice
10ml vanilla & cinnamon syrup*
Ingredients
2 vanilla pods
500g caster sugar
250ml water
2 cinnamon sticks
Method
Scrape vanilla pods and break cinnamon sticks. Make sugar syrup, then add remaining
ingredients into a cryvac bag. Seal with pressure around 12-15 depending on volume
inside each bag. If unsure seek the help of the Chef’s. Cook on medium heat for 1 hour,
ensure there is a cloth on the bottom of the pot so the cryvac bag does not stick or burst.
Allow to cool, then place in a covered container in refrigerator. Do not strain as flavours
will intensify.
Apple Martini
Vanilla & Cinnamon Syrup
10% Discount* on a MaY oRDeRVoucher Code: "In May chillies are local and fresh"*Only for orders above 40 people
02 9209 4810 • [email protected] • www.laissez.com.au
Method
shake & strain
Glass: martini
Garnish: apple fan
JUNE 2012M T W T F S S
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25 26 27 28 29 30
Laissez-faire can plan your next event. Contact us • 02 9209 4810 • [email protected] • www.laissez.com.au
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FRESH & LOCAL IN JUNEPotatoes - They are grown in commercial quantities at Robertson and other parts of the Highlands, and by at least one grower in the Hawskebury Basin. Most common local varieties are the desiree, sebago and pontiac. You can find Australian Salmon, Snapper, Jhon Dory, Mirror Dory, Salmon and Ling throughout New South Wales.
Prince Henry Centre offers the very best in waterview coastal functions
space. Wherever you stand the land flows down to the water and
dramatic 180° ocean views open up before you.
This venue includes ocean views from rooms and terraces, Small, medium
and large private function rooms, a commercial kitchen, exclusive
catering services by Laissez-faire, the latest in multi-media, audio-visual
and film equipment, an outdoor amphitheatre, dressing rooms, exhibition
hanging space, undercover parking and full disability access and it’s
located adjacent to the Chapel at little bay.
Prince Henry Centre
10% Discount* on a June oRDeRVoucher Code: "In June salmon is local and fresh"*Only for orders above 40 people
02 9209 4810 • [email protected] • www.laissez.com.au
JULY 2012M T W T F S S
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2 3 4 5 6 7 8
9 10 11 12 13 14 15
16 17 18 19 20 21 22
23 24 25 26 27 28 29
30 31Laissez-faire can plan your next event. Contact us • 02 9209 4810 • [email protected] • www.laissez.com.au
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FRESH & LOCAL IN JULYGrapefruit, lemons, lime, mandarins and oranges - Navels/Seville, as well as pears and quince. In terms of seafood fresh Snapper, John Dory, Mirror Dory and Ling are available throughout New South Wales.
Ingredients (Serves 6)
500g chicken breast fillets
500ml (2 cups) chicken stock
250ml (1 cup) water
5cm-piece fresh ginger, peeled, thickly sliced
2 tbs sesame seeds
250g dried rice vermicelli noodles
1 telegraph cucumber, trimmed, halved,
cut into matchsticks
4 shallots, pale section only, cut into 5cm lengths
12 x won ton wrappers
MethodPlace the chicken in a saucepan. Pour over the stock and water. Add the ginger over medium heat.
Bring to a simmer. Reduce heat to low. Cook for 10 minutes. Set aside.Use a slotted spoon to transfer
the chicken to a clean work surface, reserving 2 tablespoons of the poaching liquid. Use a rolling pin to
pound the chicken. Shred the chicken. Place the chicken and reserved poaching liquid in a bowl.Place
the sesame seeds in a small frying pan over medium heat and cook, stirring, for 2 minutes or until
toasted. To make the sesame sauce, place the peanut butter, soy sauce, vinegar, sugar, combined oil and
2 tablespoons of water in a bowl. Stir until well combined. Place the noodles in a large heatproof bowl.
Cover with boiling water. Set aside for 10 minutes or until the noodles are tender. Drain. Place in a large
bowl. Add the chicken, cucumber and shallot. Toss to combine. Transfer to a serving bowl. Gradually
add the remaining water to the sauce, stirring, until the sauce reaches pour- ing consistency. Drizzle
the sauce over the salad. Sprinkle with the sesame seeds to serve. Press wonton wrappers in to mini
muffin tins bake 165 degrees approx 10 mins To serve spoon chicken into won ton cups and garnish
with corianderGradually add the remaining water to the sauce, stirring, until the sauce reaches
pouring consistency. Drizzle the sauce over the salad. Sprinkle with the sesame seeds to serve. Press
wonton wrappers in to mini muffin tins bake 165 degrees approx 10 mins. To serve spoon chicken into
won ton cups and garnish with coriander.
Poached chinese chicken salad in a won ton basket
Sesame sauce
130g (1/2 cup) Peanut Butter
60ml (1/4 cup) light soy sauce
2 tbs apple cider vinegar
1 tbs caster sugar
1 tsp sesame oil
1-1 1/2 tsp chilli oil
60ml (1/4 cup) warm water
10% Discount* on a JuLY oRDeRVoucher Code: "In July lemons are local and fresh"*Only for orders above 40 people
02 9209 4810 • [email protected] • www.laissez.com.au
AUGUST 2012M T W T F S S
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6 7 8 9 10 11 12
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27 28 29 30 31
Laissez-faire can plan your next event. Contact us • 02 9209 4810 • [email protected] • www.laissez.com.au
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FRESH & LOCAL IN AUgUStSeafood - Snapper, John Dory, Mirror Dory and Ling. Find calamari, clams and prawns throughout New South Wales. Make yourself a paella!!!
Now the fun and excitement of planning your dream wedding begins.
The most important day of your life deserves the very best. Whether you’re planning
a small intimate wedding or need to include a cast of thousands, our beautifully
crafted settings and menus we will make it truly memorable. We not only help you
create your perfect day, our professional approach and eye for detail leaves you
free to thoroughly enjoy it.
Our wedding consultants will do it all for you from food to flowers, music to marquees
to venues. We bring over 20 years experience to your wedding day. You deserve the
perfect location, and Laissez-faire is proud to have access at some of Sydney’s most
unique and breathtaking venues. We are committed to sourcing the best single ingredients
available at the right time from the right supplier.
We work with premium and local seafood and beef suppliers, artisan cheese producers and
quality local fruit and vegetable growers to develop inspiring, seasonal driven menus that will
bring the best produce to your table. Our food and beverage team passionately believe that food
and wine are fundamental to bring joy and happiness at any wedding reception, and we are
committed to providing an unforgettable experience though innovative and creative cuisine,
and outstanding service.
We will tailor a package to your specific requirements. In addition, our professional team can
manage all aspects of your wedding including, menu design, staffing and catering equipment.
Weddings with Laissez-faire Catering
10% Discount* on a auGust oRDeRVoucher Code: "In August seafood is local and fresh"*Only for orders above 40 people
02 9209 4810 • [email protected] • www.laissez.com.au
SEPTEMBER 2012M T W T F S S
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Laissez-faire can plan your next event. Contact us • 02 9209 4810 • [email protected] • www.laissez.com.au
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FRESH & LOCAL IN SEPtEMBERStrawberries - Many farms around Sydney region grow strawberries, from the Western, north-eastern and south-western suburban fringe through to the cooler climate Southern Highlands. Find fresh Silver Trevally, Australian Salmon and Eastern Rock Lobster throughout New South Wales.
Ingredients
4 x 200gm denuded White
Pyrenees Lamb rump
100gms x kibbled fine black pepper
500gms x kumera
50gms unsalted butter
50mls x cream
Method
Rub lamb in pepper and press into flesh seal in hot pan set aside. Peel, dice and boil
kumera till soft, remove and press through fine sieve, return to pot and add butter
and cream on low heat dissolve ingredients, leave lid on but turn off stove till ready
to serve, sauce soubise melt butter important to not let it colour, add onions over low
heat simmer for approx 20 mins till soft as well add cream and cook further
20 mins again low heat and do not allow to colour blend in food processor and again
pass through fine sieve. Season to taste.
Place lamb in 180 degree oven approx 10 mins for MR to serve wash watercress,
spread kumera in streak across the plate top with lamb and sauce garnishing with
watercress.
Cracked black pepper crusted white pyrenees
victorian lamb rump with silken kumera,
watercress and sauce soubise
10% Discount* on a sePteMBeR oRDeRVoucher Code: "In September Strawberries are local and fresh"*Only for orders above 40 people
02 9209 4810 • [email protected] • www.laissez.com.au
1 x bunch watercress
Sauce soubise ingredients
70gms x unsalted butter
250gms onions, sliced
100mls x cream
Salt and pepper
OCTOBER 2012M T W T F S S
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15 16 17 18 19 20 21
22 23 24 25 26 27 28
29 30 31
Laissez-faire can plan your next event. Contact us • 02 9209 4810 • [email protected] • www.laissez.com.au
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FRESH & LOCAL IN OCtOBERZucchini is in season! Now you will find citrus from many backyards through to orchards along the Hawkesbury and Colo rivers and Mangrove mountain in the Sydney Region. Find fresh Silver Trevally, Australian Salmon and Eastern Rock Lobster throughout New South Wales.
The Australian Technology Park (ATP) Conference Centre is the most
original conference and exhibition venue in Sydney. Its dynamic
atmosphere is reflected in the living heritage precinct in which the centre’s
state-of-the-art facilities and expert staff reside.
Outdoor sporting facilities for corporate team-building activities include
tennis courts and a sizeable oval. All services are complemented by an
expert event management support team who provide personalised co-ordination
services at your fingertips. The comprehensive and convenient surrounds include
wireless electronic and video conferencing equipment, contemporary landscaped
grounds, security, parking and the convenience of a location within 4km from
Sydney’s CBD.
Purpose-built to attract discerning clients, the ATP Conference and Exhibition
Centre has quickly gained a reputation for being a venue of distinction. Whether
you are holding a conference, AGM, exhibition, gala event, award ceremony, product
launch, video or press conference, you should visit the ATP Conference Centre for a
guided tour of the facilities.
Australian Technology Park
10% Discount* on a octoBeR oRDeRVoucher Code: "In October Zucchini is local and fresh"*Only for orders above 40 people
02 9209 4810 • [email protected] • www.laissez.com.au
NOVEMBER 2012M T W T F S S
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Laissez-faire can plan your next event. Contact us • 02 9209 4810 • [email protected] • www.laissez.com.au
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FRESH & LOCAL IN NOVEMBERFresh cherries, nectarines, peaches, plums, raspberries and strawberries. Find Silver Trevally, Australian Salmon and Eastern Rock Lobster throughout New South Wales.
Ingredients
1kg x sliced smoked salmon
125gms x unsalted butter
1 x packet Nori sheets
250gms crab meat
125gms Neufchatel cheese or Philly cream cheese
1 x punnet micro coriander for garnish
Method
Blend butter in food processor till whipped and easily spreadable set aside
Blend cheese in food processor till easily spreadable
Using terrine dish or high sided baking tray line with cling wrap and place a single
layer of smoked salmon. Spread butter lightly over salmon place a single layer of
nori over butter cutting it to ensure that full coverage of butter. Place another layer
of salmon then spread lightly and evenly the cheese, rub ½ the crab evenly into
this layer. Top with another layer of salmon cover with cling and press with heavy
weight overnight.
To serve pop terrine out remove cling and slice use remaining crab to garnish plate
and cut micro coriander to garnish as well
Ocean salmon terrine with aerated Girgar butter,
Neufchatel cheese, dill, blue swimmer crab and nori
10% Discount* on a noVeMBeR oRDeRVoucher Code: "In November Nectarines are local and fresh"*Only for orders above 40 people
02 9209 4810 • [email protected] • www.laissez.com.au
DECEMBER 2012M T W T F S S
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10 11 12 13 14 15 16
17 18 19 20 21 22 23
24 25 26 27 28 29 30
31Laissez-faire can plan your next event. Contact us • 02 9209 4810 • [email protected] • www.laissez.com.au
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FRESH & LOCAL IN DECEMBERStone fruit in Sydney’s north-western rural fringe to the cooler outskirts of the Greater Sydney Area. In terms of seafood you find Australian Salmon, Sydney Rock Oysters and Bay & School Prawns throughout New South Wales.
Boasting the grand elegance of the historic Mitchell building and the
modern versatility of the Macquarie Street building, the
State Library of New South Wales is truly a unique venue.
The more contemporary Macquarie Street building houses the Metcalfe
Auditorium; fully equipped with racked seating and a state-of-the-art
projection room ensuring the success of presentations, conferences
and lectures.
The Mitchell building houses the Galleries; with a broad exhibition
programme, it provides the ideal space for product launches and larger
cocktail-style receptions. The Dixson Room with glimpses across the
Domain, is ideally utilised for conferences, wedding receptions
or corporate events.
Smaller rooms are also available for more intimate gatherings.
State Library of NSW
10% Discount* on a DeceMBeR oRDeRVoucher Code: "In December Salmon is local and fresh"*Only for orders above 40 people
02 9209 4810 • [email protected] • www.laissez.com.au
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t 02 9209 4810 • e [email protected] • W www.laissez.com.au
LAISSEZ FAIRE CATERING
Laissez-faire Catering has an outstanding reputation for organising and catering at all types of events. We specialise in providing delicious food, innovative design, flexible menus, professional charming staff and peace of mind for our clients. With over twenty years of experience at the top of Sydney’s catering market, you can trust us to make your next event a success whether it is a corporate conference, cocktail or dinner, or that special event. Laissez-faire is proud to be based in some of Sydney’s most unique and breathtaking venues and we have access to over thirty locations whilst also delivering excellent service whether it be at a workplace or your preferred location. Receive a 10% discount when quoting the calendars vouchers. Further details can be found on the back of each month
Contact us for your next function.