Friends enjoying themselves at a Fondue Party

So many people associate entertaining at home with stress, hard work and very little reward.  But it doesn’t have to be that way. The key to successful entertaining is planning and organisation. Lists, checklists, and advance preparation will ensure your occasion is seamless and will allow you to feel like a guest at your own party, instead of a kitchen slave.

A good place to start is to ask yourself the following questions:

Why do you want to entertain? The reason may be to celebrate a birthday, anniversary or occasion, or just an excuse to catch up with some friends. This will play a part in the style and degree of formality of your party or gathering.

How much is your budget? How much time do you have to prepare the food? These criteria will influence the type of food you will serve and the number of guests you will invite.

When will you hold your party or gathering? Both the date and the time may be influenced by the time of the year.

Who will you invite and how many? The number of people will depend on your budget as well as your confidence with cooking and entertaining. Your guest list will determine many aspects of your event, including food, ambiance, location, etc.

Where will it take place – around the dining table, buffet-style seated randomly around the home, outside on the verandah?

What style is the occasion and will there be a theme? Will it be a formal three course dinner, a relaxed al fresco barbeque, a stand-up cocktail party with finger food? What type of food will you eat?

Once you have a clear picture of the type of event you will be hosting, it’s time to start making lists and get organised!

Start with the guest list. Extend the invitations, making sure to ask of any dietary restrictions. As your guests reply, tick them off the list, noting their ability / inability to attend.

Decide upon your menu based on the responses of the guest list, your budget and in keeping with the type and style of occasion. Know your limitations (cooking skills and available time) and keep it balanced (flavours, texture, colour). Choose dishes that can be prepared ahead of time as much as possible and avoid those that require complicated or time consuming last minute preparations.

Choose dishes like this Strawberry Ricotta Cheesecake which require minimal last minute preparation

Make your shopping list, remembering to adjust the recipe quantities for the required number of guests. Don’t forget to check your pantry and refrigerator to determine what you already have.

Do an inventory of glassware, tableware, cutlery, serving ware, table linen and equipment. Make a list of what you need to hire, borrow or buy if necessary.

Make a timeline of all the things you need to do prior to your party. For example, purchase the groceries, press the linen, select the music, clean the house, set the table, chill the wine, buy some fresh flowers, etc.

Determine approximately how long the food preparation will take (many recipes give an indication of preparation time) and make a list of the order you will prepare the dishes, noting any dishes that can be prepared a day or two ahead. Always read each recipe in its entirely first so you know if some foods require advance preparation such as marinating. Remember to factor in time for clearing up between each recipe.

Always read the recipe in advance!

Make a running sheet of everything that needs to be done once your guests arrive, including times. For example, pre-heat the oven at 7:00pm, put the potatoes in the oven at 7:15pm for 30 minutes, etc. This way you will know exactly what needs to be done and when, and everything will run smoothly. It is also a useful reminder if you have enjoyed a couple of glasses of wine!

Finally, be a gracious host and enjoy yourself, even if things don’t go exactly according to plan. The attitude of the host dictates the atmosphere of the occasion. Entertaining should be an enjoyable and stress-free experience, and a relaxed host is the key to the best party.

A relaxed host is the key to a great party

P.S. If you enjoyed this post, please vote for me on Project Food Blog, a competition for food bloggers. Voting takes place between September 20th and September 23rd 2010.

The Elements of Entertaining is a post from: entertaining made easy

When catering for these numbers, I love preparing a large variety of cocktail food (also known as canapés, hors d’oeuvres, appetisers, finger food). Preparing appetising bite-sized pieces really lends itself to creativity – the possibilities are limited only by your imagination. Cocktail food passed around on platters encourages guests to mingle, rather than remain in one place if a sit-down meal was served.  Plus, it lends itself to a wide variety of dishes, and guests enjoy the anticipation of what the next platter will bring!

As I have catered for these numbers many times before, I prepare pretty much everything from scratch. However, I would not recommend this approach if you lack confidence in the kitchen!

I commenced the planning of the menu about 3 weeks prior. When planning the menu, I chose a diverse selection of dishes that were visually appealing, with varying colours, textures, flavours and temperatures. Influences from different cuisines also added to the variety, and as no Australian party is complete without a barbeque in operation, a number of the dishes were cooked on the barbeque. Vegetarians and gluten-intolerants were catered for as well, and naturally a Christmas theme played in there as well – there really was something for everyone on the menu!

Preparing the Wonton Cases

An essential factor in planning my menu was that each dish required minimal last minute preparation.  This is a key component of my philosophy to successful home entertaining. Almost all of the recipes are my own, created with this criteria in mind.

With the above in mind, the menu for my Christmas Cocktail Party was as follows:

Spiced Almonds
-
House Marinated Olives
-
Assorted Homemade Dips with crackers and crudités:
Creamy Tuna Dip
Guacamole
Broadbean Dip
Tzatziki
-
Christmas Caprice Skewers
-
Leg Ham on Baguette with Mustard Mayonnaise
-
Gorgonzola Stuffed Mushrooms
-
Smoked Salmon & Basil Mini-frittatas
-
Roast Beef and Horseradish Cream Cups
-
Greek-style Cocktail Meatballs with Tzatziki
-
Thai Chicken in Wonton Cases
-
Canapé Cups with Onion Jam and Goats Cheese
-
Peking Duck in Witlof
-
Smoked Trout on Cucumber Cups
-
Barbequed Chorizo with Chimichurri
-
Teriyaki Chicken Drummettes
-
Spicy Barbequed Pork Ribs
-
Fruit Mince Pastry Stars
-
Sweet Coconut Cardamom Snowballs
-
Festive Shortbread Biscuits
-
Chocolate Hazelnut Christmas Cake

Quite an undertaking, you are probably thinking! Organisation and planning are paramount in preparing such a menu and are the key to a successful party. Lists and checklists will allow you to have fun and be a guest at your own party (instead of feeling like a kitchen slave). 

To get organised, I determined which dishes could be made up to a week in advance. Preparing some of the menu items ahead of time means you are not left doing everything on the day of party.

The Spiced Almonds can be made 1 week ahead

Naturally I wrote shopping lists, which were broken down into supermarket, butcher, fishmonger, baker, greengrocer, liquor store, gourmet store, Asian grocer.

I then formulated an action plan of the food preparation that needed to be done on the day, and the order it will be done.  It’s a good idea to determine roughly how long the total food preparation will take on the day, to make sure you are setting realistic goals!

The Shortbread can be made several days earlier

It’s also wise to do an inventory of glassware, serving ware and equipment and make a list of what you need to hire, borrow or buy if necessary.

Another invaluable tool is a running sheet of what needs to be done after your guests arrive, ordered chronologically. You will be thankful for this if you have enjoyed a couple of drinks!

Frying the meatballs

I commenced the food preparation about 5 days before my party, making a couple of dishes each day.  This greatly reduced the workload for party day, which meant that I even had time to spend an hour or so at the beach earlier in the day!

We are lucky enough to live in a home with a large outdoor entertaining deck, which is the perfect location for our annual Christmas party. The weather was kind to us, delivering a lovely balmy dry summer evening. I had decorated the outdoor area in a Christmas theme, including fairy lights and various Christmas props and decorations.

Setting up the outdoor area

 My guests started to arrive at 7pm and by 8:30pm there were close to 40 people. Hungry people I might add!  As the vast majority of the food preparation had already been done, the only last minute preparation was heating and assembling some of the dishes and placing the various offerings onto platters. I had a number of willing helpers in the kitchen (the best parties always takes place in the kitchen in my opinion!) so we had a production line going.  Others offered to help pass platters around, so everything ran very smoothly and everyone got fed!

Kitchen production line

The food disappeared from the platters quicker than they could be refilled! As each platter brought a new dish, my appreciative guests declared that it was a fantastic and diverse selection of tasty morsels.

Smoked Salmon & Basil Mini Frittatas

Hubby Paul fired up the BBQ, and in typical Aussie style the men huddled around with their beers. Thankfully there was not a total fireban on the evening, and hubby used the charcoal barbeque with hickory smoking chips to enhance the flavour of the pork ribs and the chicken.

Boys around the BBQ (hubby's on the right)

The wine and champagne flowed very freely, and everyone was in good festive spirits. The upbeat music playing through the outdoor speakers added to the good mood, and it was clear from the laughter and interaction that a good time was had by all. And that included myself!

Partygoers having fun

Our dogs Ainsley and Missi joined the party later in the evening, when the barbeque food was finished (didn’t want to risk the possibility of one of them eating a cooked bone…). They too were in good spirits and much admired by our guests. 

Despite the number of dishes and quantities of food, there were very little leftovers! The favourites of the evening were the Thai Chicken in Wonton Cases (“quintessentially Aussie Asian fusion”), the Smoked Salmon & Basil Mini-frittatas (“melt in your mouth”) and the Spicy Barbequed Pork Ribs (“finger licking good and a beautiful smoky flavour”). All the sweet goodies went down a treat too!

In summary, here are my keys to hosting a successful and enjoyable party:
•    Choose dishes that can be prepared ahead of time and require minimal last-minute preparation.
•    Know your limitations – both cooking skills and time available.
•    Cheat a little – it’s perfectly okay to buy quality store-bought.
•    Have a running sheet of everything that needs to be done after your guests arrive.
•    Accept your guests’ offers to give you a hand assisting in the kitchen or passing food around.
•    Be a gracious host and enjoy yourself, even if things don’t go exactly according to plan.

Accept offers from your guests to pass around platters!

Here are a number of the recipes, all of which can be doubled or tripled to serve a crowd (which I did). A number of the other recipes are hyperlinked from the menu above.

MARINATED OLIVES
Home-marinated olives are so much better than most shop-bought marinated olives. These can be thrown together in minutes, but will need at least 24 hours to marinate and will keep for at least a week in the refrigerator. Any leftover oil is lovely for dressing salads or dipping bread into.

 
Ingredients (serves 4-6):
300g assorted olives in brine (eg Kalamata, green)
¼ cup extra virgin olive oil
2 cloves garlic, thinly sliced
2 teaspoons fresh thyme leaves
1 small red chilli, finely chopped
4 x 2cm strips orange rind
2 fresh bay leaves (optional)

Method:
1.    Rinse the olives and drain well.
2.    Place the remaining ingredients into a bowl and mix well. Add the olives and combine.  Cover tightly with plastic food wrap, or transfer to a sealable container, and refrigerate for at least 24 hours to allow the flavours to develop. Stir occasionally.
3.    When ready to serve, discard the strips of orange rind and the bay leaves and allow to stand at room temperature for 20 minutes. The olives will keep in the refrigerator for at least a week.

CHRISTMAS CAPRESE SKEWERS
Based on the famous Insalata Caprese, this colourful appetiser comprises cherry tomatoes, fresh basil and bocconcini (small mozzarella balls, available from deli’s and good supermarkets), seasoned with a balsamic vinaigrette. They can be prepared up to 3 hours ahead of time to step 3.

Ingredients (makes 20):
1 tablespoon balsamic vinegar
3 tablespoons extra virgin olive oil
freshly ground pepper to taste
good pinch salt, preferably sea salt
20 small bocconcini (baby mozzarella balls, from deli’s and good supermarkets)
1 tablespoon extra-virgin olive oil, extra
20 small cherry tomatoes
20 large basil leaves

Equipment:
20 small-sized bamboo skewers

Method:
1. For the balsamic vinaigrette: combine the balsamic vinegar, 2 tablespoons olive oil, pepper and salt in a screw-top jar or small bowl.  Set aside.
2. Toss the bocconcini with the remaining 1 tablespoon olive oil and a good grinding of pepper.
3. Assemble the skewers: slide 1 cherry tomato onto a skewer. Fold 1 basil leaf in half and slide onto the skewer. Add 1 bocconcini ball.  Repeat for all 20 skewers. Put on a plate or platter. Cover with plastic wrap and refrigerate until ready to serve.
4. Take the skewers out of the fridge 30 minutes before planning to serve.
5. Brush the skewers with the balsamic vinaigrette and serve immediately.

THAI CHICKEN IN WONTON CASES
Crispy wonton cases house a Thai-inspired chicken filling – these tasty morsels go down a treat at a cocktail party. Both the cases and the chicken mixture can be made up to 2 days in advance.

 

Ingredients (makes 24):
24 fresh wonton wrappers (in the refrigerator section of supermarkets or Asian stores)
Oil spray
1 tablespoon peanut or vegetable oil
500g chicken mince
2 cloves garlic, crushed
1 stalk lemongrass, white part finely chopped (or 2 Kaffir limes leaves, shredded)
100ml coconut cream
3 tablespoons sweet chilli sauce
2 tablespoons fresh lime juice
1 tablespoon fish sauce
2 tablespoons finely chopped fresh coriander leaves (cilantro)
½ red onion, finely chopped

To garnish: coriander (cilantro) leaves

Equipment:
24 hole mini-muffin pan (30ml capacity each)

Method:
1. Preheat the oven to 180°C.
2. Spray the mini-muffin pan lightly with oil spray to grease.
3. Place a wonton wrapper in each muffin hole and press to line the base and sides, but still extending above the pan.
4. Spray the placed wonton wrapper lightly with oil spray.
5. Bake in the preheated oven for 8-10 minutes or until golden brown and crisp. Allow to cool in the pan, then store in an airtight container (can be made up to 2 days ahead).
6. Meanwhile, heat the peanut or vegetable oil in a frypan over medium-high heat. Add the chicken mince, garlic and lemongrass (or limes leaves) and cook for 5 minutes or until chicken is cooked, stirring and breaking up any lumps as you go.
7. Add the coconut cream, sweet chilli sauce, lime juice, fish sauce, chopped coriander leaves and chopped red onion. Remove from heat and allow to cool. Transfer to a bowl, cover and refrigerate until ready to assemble.
8. Heat the chicken mixture in a microwave oven.
9. Spoon the chicken mixture evenly among the wonton cases. Top each with a coriander leaf and arrange on a serving platter.

SPICY BARBEQUED PORK RIBS
Spicy, smoky, tender pork ribs – definitely finger licking good! Even though these have a long cooking time, once they go on the barbeque they need no attention.

Pork ribs on the BBQ

Ingredients (serves 4-6):
2 slabs American-style pork ribs (about 1.5kg)
2 handfuls wood chips (eg. hickory)
Spice Rub
1 tablespoon sea salt
1 tablespoon caster sugar
1 tablespoon brown sugar
1 teaspoon chilli powder
2 teaspoons paprika
1 teaspoon cumin
½ teaspoon cayenne pepper
½ teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder

Method:
1. For the Spice Rub: Combine all the Spice Rub ingredients in a small bowl.
2. Remove the thin membrane from the back of each slab of ribs and discard (you can ask your butcher to do this for you).
3. Place the ribs on a baking tray or similar. Sprinkle the rub over both sides of the ribs and pat in with your fingers or hands. Let the ribs stand in the refrigerator for up to 2 hours.
4. Soak the woodchips in cold water for at least 30 minutes.
5. Heat a kettle-style or a hooded barbeque to medium-high heat for indirect grilling.
6. When the barbeque has reached the desired temperature, add the wood chips to the coals.
7. Next, place the ribs in the centre of the hot grate, away from the heat. Cover and cook for 90 minutes or until the meat has shrunk back slightly from the bones and the meat is tender enough to be torn apart with your fingers.
8. Cut the ribs into individual pieces and serve.

Wishing you a happy & delicious Christmas!

Foodbuzz 24, 24, 24: A Christmas Cocktail Party is a post from: entertaining made easy

But a little forward planning and preparation will leave you free and relaxed to enjoy the fun of Christmas Day, rather than allowing yourself to become hot and bothered in the kitchen.

Despite our warm climate, many Australians still continue with the tradition of serving a hot meal of whole roast turkey, roast potatoes and vegetables, followed by Christmas pudding. However, equally popular now is a predominantly cold meal that moves away from traditional Christmas flavours.

Traditional Christmas Feast

One of biggest challenges people face with a traditional Christmas dinner is having everything ready on time and ensuring that the turkey is cooked properly. See our “top turkey tips” post to ensure your bird is cooked to perfection. Here are a few other helpful hints:

• To ensure the roast potatoes are crispy, cut them into 5cm pieces, parboil then drain and return to the saucepan. Place on the lid and give them a good shaking to rough up the edges (this can be done ahead of time). Heat the frying medium (duck fat produces excellent results) in a roasting pan in the oven before adding the potatoes.
• If you have enough oven space, baked vegetables are a good choice as they can be prepared in advance and only need to be put in the oven when ready to cook. If doing boiled or steamed vegetables, choose those that require minimal last minute cooking, such as asparagus.
• Another option for a vegetable accompaniment is a cauliflower or broccoli gratin. This can be prepared in advance and only needs to be put in the oven to cook (alternatively it can be cooked in advance and re-heated in the microwave).
• Make your Christmas pudding ahead of time – they really do get better with age. All you will need to do on the day is to steam it for 2 hours, and serve with either custard or brandy butter.
• To flame your Christmas pudding, warm the brandy in a metal ladle over a gas flame or a lit candle, ignite it and pour the flaming brandy over the pudding. Don’t forget to turn the lights out for your grand entrance!

Contemporary Christmas Feast

As an alternative to the traditional Christmas feast, many Australians prefer the flexibility and creativity of a contemporary menu that incorporates cold dishes that can be prepared ahead of time.

A cold seafood entrée gets the meal off to a celebratory start, and refreshing Asian flavours are a lovely way to wake up the palate. If you’re having a hot main course, choose something that requires minimal last minute effort, like a rack of lamb or a fillet of beef. Serve special salads rather than hot vegetables, and for the sweet finale a trifle or a festive frozen dessert goes down a treat.

Here is an example of a delicious three-course contemporary Christmas dinner menu that we prepare in the life’s a feast Christmas Cooking Class:

Prawn & Toasted Coconut Salad

Herb-Crusted Fillet of Beef with Aioli
Garlic & Rosemary Roast Potatoes
Christmas Salad of Asparagus and Cherry Tomatoes

Festive Tropical Trifle

Whether you are serving a traditional or a contemporary meal, I highly recommend making a running sheet of everything that needs to be done once your guests arrive, including times. This way you will know exactly what needs to be done and when, and everything will run smoothly. It is also a useful reminder if you have enjoyed a couple of glasses of champagne!

On a finishing note, try to be a gracious host and enjoy yourself, even if things don’t go exactly according to plan. The attitude of the host dictates the atmosphere of the occasion. Entertaining should be an enjoyable and stress-free experience, and a relaxed host is the key to the best party!

Christmas Entertaining Made Easy is a post from: entertaining made easy

Gluten is a protein found in wheat, rye, barley, triticale (a wheat and rye hybrid) and oats. There are many obvious foods which contain gluten, such as bread, cakes and pasta, but there are also a whole range of ingredients which can come from a gluten source.

Foods that are avoided by coeliacs or people that are gluten-intolerant include:

• Wheat and rye breads, including sour-dough breads
• Cereals based on wheat, oats, barley and rye, including cous cous and semolina
• Regular pasta (including gnocchi) and other wheat noodles (eg instant noodles, hokkein noodles and soba noodles)
• Biscuits and crackers made from wheat, rye and oat flour
• Regular cakes, pastries, pizza dough and pancakes
• Wheat flour, breadcrumbs, batters
• Malted products (eg. malt vinegar, malted milk)
• Beer, stout, ale, lager

Other foods that may contain gluten and should be avoided include:

• Cornflour and baking powder if made from wheat (pure cornflour is okay)
• Stock powder, stock cubes, booster, gravy (gluten-free Gravox is okay)
• Soy sauce (Tamari is similar and is a good gluten-free substitute)
• Seasoning mixtures (eg steak seasoning, chicken salt, curry powder),
• Commercial bottled sauces, relishes, chutney, curry pastes, marinades
• Mayonnaise and other similar dressings
• Processed meat products such as sausages and smallgoods
• Flavoured varieties of potato crisps, corn chips and rice crackers
• Soft icing sugar & icing sugar mixture
• Custard powder and ready-made custards
• Ice-cream

If in doubt, check the label – The Australian Foods Standards require that ingredients derived from gluten containing grains must always be declared on food labels.

Despite the restrictions, a person with coeliac disease can still enjoy a wide and varied diet. The following foods (in their natural, unprocessed state) are gluten free:

• Meat, poultry, fish and eggs
• Fresh fruit and vegetables
• Milk, natural yoghurt and cheese
• Rice, rice noodles, corn, polenta, lentils and millet
• Single ingredient herbs and spices, salt and pepper
• Gluten free breads, pastas, cereals, biscuits and crackers, bread, cakes, biscuits, pancakes and pizza mixes

When planning your menu, fresh and home-made is definitely the way to go. Avoid processed food and ensure your sauces and dressings are made from fresh ingredients, so you know exactly what has gone into them.

Here are some safe suggestions to serve your gluten-free guests:

• Home-made dips served with rice crackers (check the label to ensure they are gluten-free)
• Grilled or roasted meat, chicken, fish or seafood. Avoid flour or gravy in sauces
• Risotto (check that bought stock is gluten-free, otherwise use home-made)
• Stir-fries or curries with rice or rice noodles (check the ingredients on sauce labels and avoid soy sauce)
• Polenta, mashed potato, lentils
• Salads (with home-made dressings, avoiding malt vinegar)
• Desserts – fresh fruit, flourless cakes, pavlova, rice-puddings

The life’s a feast Cooking School runs a Gluten-Free Entertaining Class where participants will create a beautiful meal without gluten but with all the taste, as well as learn gluten-free cooking tips. A gift certificate to this class makes a wonderful gift for your gluten-free friends. Our next Gluten-Free Entertaining class will be held on Friday 14th August from 10am – 2pm. Click here for more information.

gluten-free entertaining is a post from: entertaining made easy

Apart from the obvious winter-warming benefits, fondue is fun food – a meal enjoyed in a communal and interactive manner, food that you can dunk, dip and swirl. It can’t but help evoke a convivial mood.  It’s also perfect for entertaining, as guests actually cook their own meal, a much better alternative to the host being stuck in the kitchen alone while everyone else is having fun. A little earlier preparation is all that is required of the host.

When many people think of fondue they think of the classic Swiss cheese fondue. Whilst dipping good bread into melted cheese is divine, there are many other uses for that dusty fondue pot. My Fondue Evening Menu comprised 4 quite different types of fondues, each of which I paired with matching wines:

Gruyere and Porcini Fondue
Riesling
-
Mongolian Hotpot with Prawns, Assorted Vegetables and Asian Dipping Sauces
Sauvignon Blanc
-
Fondue Bourguignonne with a Selection of Dipping Sauces
Shiraz
-
Chocolate Liqueur Fondue with Seasonal Fruits and Marshmallows
Eau de Vie

Fondue Equipment

THE GUESTS:
The guests comprised of 3 other couples, all of who have an appreciation for quality home-cooked food and a good sense of fun. They are all good friends of mine and hubbie Paul’s, and we’ve shared many a meal with them:

Sam and Simon – Scottish friends f ours, who emigrated to Australia 4 years ago and totally embrace the Aussie lifestyle. They are both keen cooks, willing to give anything a go in the kitchen!

Sam & Simon

Samantha and Steve – Samantha is a food writer, and her husband Steve loves to eat her creations!

Samantha & Steve

Amber and Brett – newly-wedded friends (married in Hawaii in April) who also enjoy good food and wine.

Amber & Brett with Trixie our cat

THE LOCATION & AMBIANCE:
The Fondue Evening took place at my home on Sydney’s Northern Beaches. We live in a valley, so it can get really quite cold here in winter (well, by Aussie standards!). It was a particularly chilly evening, which set the mood perfectly. Naturally the heater was pumped up high and candles were placed to create a cosy ambience. I placed mini glow-lamps around the table to add a bit of a retro to the mood (after all, fondue is VERY 70’s!) It seemed fitting to listen to music of that era, so disco and Abba were on the musical menu.

Guests were offered a glass of bubbly or a German beer upon arrival. I kept the appetisers to a minimum, owing to the amount of food that was to follow!

The Table Setting

THE FOOD PREPARATION:
I am a big fan of being organised and having as little to do as possible once my guests arrive. Here is a list of tasks that can all be done before the guests arrived:
-    Prep all the ingredients for the Gruyere and Porcini Fondue
-    Cut the bread into cubes for the Gruyere and Porcini Fondue
-    Assemble (but don’t dress) a salad. Make the dressing.
-    Make the stock for the Hotpot
-    Peel, devein and marinate the prawns for the hotpot
-    Prepare the vegetables for the hotpot
-    Make all the dipping sauces
-    Cut the beef for the Fondue Bourguignonne
-    Chop the chocolate for the Chocolate Fondue
-    Prepare the fruit for the Chocolate Fondue

Hubby Paul helping with food prep

FIRST COURSE: GRUYERE & PORCINI FONDUE
We started with the Gruyere and Porcini Fondue. This was the only course that required any work in the kitchen whilst my guests were there, but because I had prepped all the ingredients, it took no more than 10 minutes. To serve, I used an electric fondue pot which I had acquired from my Dutch inlaws several years ago. It even had a European plug, so we had to play hunt-the-adapter that afternoon! I served a Western Australian Riesling (Kalgan Estate 2007 Riesling) which married perfectly with the rich cheesiness of the fondue.

Tradition states that if you lose your bread to the fondue, you either have to plant a kiss on someone of the opposite sex or buy the next bottle of wine. So needless to say, there were a few kisses being exchanged!

Ingredients (Serves 8 as starter):
10g dried porcini mushrooms, broken into smallish pieces
1 clove garlic, peeled and sliced in half
500ml dry white wine, such as Riesling
1 tablespoon fresh lemon juice
1kg Gruyere cheese, coarsely grated
2 TBS cornflour
80ml kirsch
Pepper

To serve:
Baguette, ciabatta, woodfired or sourdough bread, cut into cubes.
Green salad
Cornichons (small pickled cucumbers)

Equipment:
Fondue Pot
Fondue Forks

Method:
1.    Soak the porcini mushrooms in ½ cup nearly boiling water for 20 minutes. Drain, reserving the porcini liquid.
2.    Rub the inside of a heavy-based saucepan with the cut side of the garlic. Discard garlic.
3.    Place the pan over a medium heat and add the wine, lemon juice and reserved porcini liquid. Allow to come to a simmer, then gradually add the grated cheese, stirring constantly until the cheese has melted, about 10 minutes. The mixture should be simmering but not boiling.
4.    In a small bowl, mix together the cornflour and the kirsch. Stir into the cheese mixture together with the drained porcini mushrooms.
5.    Season to taste with pepper and transfer to a fondue pot. Place on the table over a lit flame, stirring from time to time.
6.    To eat, skewer pieces of bread onto fondue forks and dip into the fondue pot, swirling in a figure-of-8 motion to keep the mixture smooth and to stop it sticking to the bottom of the pan too early.
7.    Serve with a Green Salad and Cornichons.
If making ahead of time: Allow to cool and place a piece of plastic food wrap over the surface of the fondue. Refrigerate. Reheat over the stove in a saucepan, stirring continuously, adding a little warmed wine if it is too thick. Transfer to fondue pot and proceed.

Waiting to dip into the cheese fondue!

SECOND COURSE:  MONGOLIAN HOTPOT
Next on the menu was the Mongolian Hotpot, or Steamboat as it is also known.  For those that have not experienced Hotpot, it comprises an array of raw and marinated ingredients that are then cooked in a centrally placed pot of simmering stock. Dipping sauces are often served alongside to dip the cooked food in.

I chose marinated Prawns and a selection of raw vegetables as dippers, and flavoured the stock with various Asian-ingredients. Traditionally, noodles are added to the pot and served at the end with the remaining stock, but knowing the amount of food that was to follow I left this out. I accompanied this with a selection of simple Asian dipping sauces.

I used an Electric Wok for this dish, as I felt my Electric Fondue pot was a little small given that there were 8 of us. Chinese wire strainers came in handy to fish the food in and out of the stock, but slotted spoons, fondue forks or chopsticks will suffice.

The flavours were light and fresh – perfect after the richness of the Cheese Fondue. A Sauvignon Blanc paired nicely. It was a lot of fun cooking and eating this course – a bit like fishing to remove the various foods from the stock! In typical Asian style, we managed to make a big mess of the tablecloth – a sign of enjoyment!

Ingredients (serves 8):

Stock (Broth):
3 litres water
½ bunch shallots, trimmed and cut into 4 cm lengths
6 garlic cloves, crushed
20 slices ginger
8 dried shitake mushrooms, chopped
3 lemongrass stalks, bruised
1 tablespoon sea salt
Handful of Coriander Leaves

32 king prawns

Marinade for Prawns:
Finely grated rind and juice of 3 limes
1/3 cup soy sauce
4 garlic cloves, finely chopped
2 tbsp clear honey
2 red chillies, seeded and chopped

Selection of vegetables as follows:
Broccoli florets or Broccolini
Baby corn
Button or oyster mushrooms
Bok Choy / Choy Sum, cut into bitesized pieces
Beansprouts
Fresh Hokien noodles, cooked (optional)

To serve:
Dipping Sauces (recipes follow)

Equipment:

Electric Wok, Mongolian Fire Pot or fondue pot
Wire Strainers, slotted spoons, fondue forks or chopsticks

Method:
1.    Mix all the marinade ingredients together and mix with the prawns. Allow to marinate for 2 hours.
2.    Place all stock ingredients in a stock pot, bring to the boil and allow to simmer for 20-30 minutes (can be done ahead of time). Transfer the stock to the electric wok and bring to a gentle simmer.
3.    Arrange the prawns and prepared vegetables on platters around the table. Place the dipping sauces on the table.
4.    Ask guests to select ingredients and lower into the simmering stock in the wire baskets or other implements. Transfer the cooked ingredients to serving plates and serve with dipping sauces.
5.    When the prawns and vegetables are eaten, add the noodles to the stock and serve in bowls to be eaten as a soup.
Dipping Sauces (can all be prepared ahead of time):

Soy Wasabi Sauce
1/3 cup soy sauce
1 TBS wasabi

Combine in a bowl

Sesame Oyster Sauce
¼ cup Oyster Sauce
1 ½ teaspoons sesame oil

Combine in a bowl

Thai-style dipping Sauce
75g palm sugar or brown sugar
1/3 cup fresh lime juice
2 TBS fish sauce
3-4 Thai chillies, finely chopped

Dissolve sugar in lime juice. Add fish sauce and chopped chilli and mix well.

Enjoying the Hotpot

THIRD COURSE: FONDUE BOURGUIGNONNE
This is a really simple but delicious dish, essentially deep-fried beef served with a selection of dipping sauces. Make sure you use good quality beef – fillet or sirloin is perfect. For the dipping sauces, I did a Horseradish Cream Sauce, a Cocktail Sauce and a Lemon Garlic Sauce (definitely the most popular out of the three).

I used a borrowed traditional-style fondue pot with an open flame (using methylated spirits as fuel). The open flame definitely appealed to the men of the table – they had lots of fun  trying to cook the beef over the naked flame before the fondue pot with the heated oil was brought to the table!  Deep frying at the table over a flame was very rustic and gave a very authentic air to the evening – a bit like being transported to an exotic European destination!

A good gutsy Australia Shiraz complemented this dish well, but any full bodied red wine would be a good match.

Deep frying the beef in oil

Ingredients (serves 8):
1.5kg good beef, eg fillet or sirloin steak, fat removed and cut into 2.5cm cubes and seasoned with salt and pepper
About 1 litre vegetable oil / grapeseed oil / groundnut oil (enough to half-fill your fondue pot)

To serve:
Dipping sauces (recipes follow)

Equipment:
Metal or cast iron Fondue Pot
Fondue Forks
Side Plates and forks

Method:
1.    Remove the meat from refrigerator 20 minutes prior to cooking.
2.    Half-fill the fondue pot with oil and heat over the stove to 180C – 190 degrees C (350 – 370 degree F). Carefully place the fondue pot over a heat source in the centre of the table (make sure it is sitting securely). Ensure the heat of the oil is maintained.
3.    Ask guests to spear meat pieces with a fondue fork & immerse in the hot oil for 30 seconds to one minute, or until cooked to desired doneness.
4.    Remove from fondue fork with a normal fork and dip into dipping sauces.

Horseradish Cream Sauce
2/3 cup crème fraîche (from good supermarkets and deli’s) or sour cream
3 tablespoons prepared horseradish
2 tablespoons finely chopped fresh chives
Salt and freshly ground pepper to taste

In a small bowl mix together the crème fraîche or sour cream, horseradish and chives, and season to taste with salt and pepper.
Cover with plastic food wrap and refrigerate until ready to serve.

Garlic Lemon Sauce
3/4 cup Mayonnaise
1 TBS Lemon Juice
1½ tsp crushed garlic
1/2 tsp Tabasco

Combine all ingredients in a bowl and mix well
Cover and refrigerate until serving

Cocktail Sauce
1 small clove of garlic, crushed
1/2 cup sour cream or regular cream
1/4 cup tomato sauce
1 TBS brandy
1 tsp Worcestershire sauce
1 Tbsp lemon juice
Dash Tabasco sauce
Salt & pepper to taste

Mix all the ingredients, adding salt and pepper to taste.
Cover and refrigerate until serving.

Deep frying the beef

FOURTH COURSE – CHOCOLATE LIQUEUR FONDUE

Everyone loves chocolate, and this was a fitting end to and indulgent evening. It must have been that time of the evening, or perhaps the amount of alcohol in the Cheese Fondue, but I overheated the chocolate and it seized – very disappointing. The taste was not affected but the chocolate lacked that beautiful glossy texture that I had hoped for.

I recommend using a quality chocolate – I used 70% Cocoa (Lindt). To dip, I served marshmallows and fruit (strawberries, kiwifruit and banana), but any seasonal fruit would work well, as well as pretzels, biscotti or diced pieces of cake.

A small glass of Eau de Vie went down nicely with the chocolate fondue and acted as a good digestive after the indulgences of the evening.

Chocolate Fondue with fruit and marshmallows

Ingredients (serves 8):

400g good quality dark chocolate, chopped
200ml thickened cream
2-3 TBS liqueur (eg. Frangelico, Baileys Irish cream, Grand Marnier, Kahlua)
30g diced unsalted butter

Serving suggestions:
Sliced banana
Whole strawberries
Slices of apple
Orange segments
Kiwifruit slices
Marshmallows
Biscotti
Pretzels

Equipment:
Small fondue pots with tealight candles (I used 2 for 8 people)
Small fondue forks

Method:
1.    Place chocolate, cream and liqueur in a small saucepan over a low heat. Stir until chocolate melts.
2.    Stir the butter through the chocolate mixture until butter melts.
3.    Transfer to a small fondue pot and set over a candle or burner.
4.    To eat, spear fruit or dipper on fondue fork and swirl into chocolate mixture until coated.

THE VERDICT:
What a fantastic way to warm up on a chilly winter night! Having everyone participate in cooking the food at the table was a really fun and different way to entertain, and meant that I as the host could spent the entire evening with my guests (rather than having kitchen duties). As can be seen by the mess that was made, a good time was had by all and despite the large quantities of food I served there were virtually no left-overs!  This is the first fondue party I have hosted and I would definitely do it again.

Foodbuzz 24, 24, 24: A Warm & Cosy Fondue Evening is a post from: entertaining made easy

After due consideration, I came up with the following menu which is paired with appropriate beverages to ensure it is a full foodie experience:

Selection of Cold Canapés:
Smoked Salmon Spread in Pastry Cups
Prosciutto Wrapped Rockmelon
House Marinated Olives
Lychee Martinis
-
Hawaiian-Style Tuna Tartare (Ahi Poke)
Champagne
-
Chunky Gazpacho
Sauvignon Blanc
-
Asian Duck Salad
Pinot Noir
-
Limoncello Semifreddo with Macerated Berries
Ice cold Limoncello
-
Almond and Rosewater Filled Fresh Dates
Pink Moscato

The guests:
The guests joining the heat-free feast were a group of like-minded foodie friends of my husband Paul and I, who enjoy and truly appreciate good food, wine and company:

Leah and Tom – great friends we have known for about 6 years, who both take pleasure in cooking and eating – we have shared many wonderful meals with them.

Leah & Tom

Trudy and Steve – we met this lovely couple 4 years ago when we were holidaying on Lord Howe Island (they had just gotten married there).  Similarly, they both enjoy and appreciate good food and wine.

Trudy & Steve

Geoff – Pinot Noir connoisseur, Geoff shares my passion for food and I reckon he could give me a run for my money in the kitchen any day!

Leah, Geoff & Paul

Ainsley and Missi – our four legged family members.  Ainsley is a golden brown Labradoodle (labrador x miniature poodle) and Missi is a black Spoodle (cocker spaniel x miniature poodle). They always enjoy a good dinner party too!

Missi & Ainsley

The Location:
The location is my home on Sydney’s Northern Beaches. Surrounded by bush and abundant wildlife, it is a delightful spot to entertain, particularly in the warmer months when we dine alfresco (as we did on this evening).

The Food Preparation:
As the theme of the meal was “cold” it meant that pretty much everything could be fully prepared in advance. My philosophy for entertaining is to have as much as possible done before my guests arrive, so I am free to enjoy their company and enjoy myself too. So this meal is in fact ideal for entertaining.

The secret to successful entertaining is organisation. When I am entertaining, on any scale, I put together a “Food Preparation Action Plan”, which is the order and times to prepare the food.

This was my Food Preparation Action Plan:

Several days before:
Make the Limoncello Semifreddo
Marinate the Olives

Up to 8 hours ahead:
Make the Gazpacho
Prepare the Smoked Salmon Spread for the Canapés
Prepare the Dates
Prepare the dressing for the Duck Salad

Up to 6 hours ahead:
Make the Ahi Poke

Up to 4 hours ahead:
Prepare the salad ingredients
Macerate the berries to be served with the Limoncello Semifreddo

Up to 30 minutes ahead:
Prepare the ingredients for the Lychee Martinis
Assemble the canapés

So all that was left to be done at serving time was:

•    Put out the canapés and shake and serve the Lychee Martinis
•    Ladle the Gazpacho into bowls
•    Serve the Ahi Poke into witlof leaves
•    Toss the prepared salad ingredients with the dressing
•    Slice the Semifreddo and spoon over the berries
•    Serve the dates

Olives marinated in fresh herbs, garlic, chilli and orange

The ambiance:
The beautiful summer evening was a fitting end to summer (the 28th February is officially the last day of summer in Australia). It was not a scorching hot day, but perfectly pleasant to dine al fresco.

We had visits from colourful garden birds earlier in the evening, and the sound of cicadas added to the summer theme.

The table setting

THE FOOD:
We commenced the evening with a selection of cold canapés, comprising House Marinated Olives, Smoked Salmon Spread in Pastry Cups and Prosciutto Wrapped Rockmelon. Lychee Martinis accompanied the Canapes, which all the guests were happy to partake.

The Prosciutto Wrapped Rockmelon was truly superb, as the rockmelon was perfectly ripe and the prosciutto first class.
The House Marinated Olives were well received, one of the guests remarking that they were the best marinated olives they had tasted.
The Smoked Salmon Spread in Pastry Cups all got gobbled up pretty quickly, so I’m guessing that these were appetising too!

Lychee Martinis
Normally I would make my own sugar syrup, but as I had set the “no heat or cooking” rule for this menu, I substituted lychee syrup from a can of lychees.

Lychee Martinis lined up, ready to be enjoyed!

Ingredients (for 4):
200ml chilled vodka
75ml lychee syrup from a chilled can of lychees
25ml fresh lime juice
8 lychees (either fresh or from the can of lychees)
Ice

Method:
1.    Place the vodka, lychee syrup, lime juice, 4 lychees and ice in a cocktail shaker and shake vigorously.
2.    Strain into martini glasses and garnish with the remaining lychees threaded onto cocktail sticks.

Prosciutto Wrapped Rockmelon
Prosciutto and rockmelon (cantaloupe) are a match made in heaven: the saltiness of the prosciutto marries perfectly with the sweetness of the melon.  This dish is all about simplicity, and the success lies in the use of the best quality ingredients you can afford.

Best prosciutto wrapped around beautiful ripe rockmelon

Ingredients (makes 16):
½ ripe and fragrant rockmelon (cantaloupe)
16 slices thin slices of best quality prosciutto (parma ham)
Freshly ground black pepper
Extra virgin olive oil

Method:
1.    Cut the rockmelon half into 8 wedges and remove the peel from each wedge. Then cut each wedge in half across ways (so each piece has a blunt end and a pointy end).
2.    Wrap a piece of prosciutto around the blunt end of each rockmelon piece.
3.    Place the rockmelon pieces on a platter, drizzle with extra virgin olive oil and grind over some black pepper.

The first sit-down course was Hawaiian-Style Tuna Tartare (known as Ahi Poke in Hawaii and the US). This is a lesser known dish in Australia (although Japanese sashimi is extremely popular here).
I served it in witlof leaves, but I’m not sure I would do this again as the leaves were quite bitter and tended to overwhelm the subtle flavour of the tuna.
Trudy, who had never eaten raw fish before and was a bit sceptical, enjoyed it immensely (as did all of us!)

Hawaiian-Style Tuna Tartare (Ahi Poke)
This recipe is my take on the famous Hawaiian Ahi Poke. Buy best quality sashimi –grade tuna (ahi) for this recipe and allow it to marinate for at least an hour  in the refrigerator for the flavours to develop.

Hawaiian Style Tuna Tartare

Ingredients (serves 4 as a starter):
500g sashimi-grade tuna, cut into small cubes
1 tablespoons sesame oil
1 tablespoon soy sauce
1 tablespoon mirin
¼ cup chopped shallots (scallions)
1 ½ tablespoons toasted sesame seeds
1 clove garlic, crushed
Sea salt and freshly ground pepper to taste

To serve: witlof leaves
To garnish: finely sliced shallots and toasted sesame seeds

Method:
1.    Gently combine all ingredients in bowl. Cover and refrigerate for at least 2 hours and up to 6 hours.
2.    Serve the tuna in witlof leaves and sprinkle with finely sliced shallots and toasted sesame seeds.

Next to come was Chunky Gazpacho, the chilled Spanish soup.  This colourful soup is perfect for summer entertaining. For the best flavoured soup, ensure that the ingredients are top quality. My version is a chunky one, as I like some texture rather than a pureed soup. Click here for the recipe.

Chunky Gazpacho

Asian Duck Salad was next on the agenda. To stick to my theme of “no heat” I purchased Chinese barbequed ducks. My foodie friend Geoff arrived early and helped me construct this salad, which I must say turned out beautifully. The dressing was the perfect balance of sweet, sour, salty and spicy. Apart from his culinary assistance, I was very happy to have Geoff there as when we removed the Chinese Duck from the packaging, we discovered the head and beak of the duck was intact – not something I could have dealt with!

Asian Duck Salad
You could use any combination of salad vegetables, such as cucumber, capsicum, carrot, lettuce, snow peas and cherry tomatoes.  Everything can be prepared in advance, so at serving time you only need to pour the dressing over the salad and toss.

Fresh and lively Asian Duck Salad

Ingredients (serves 4):
1 Chinese barbequed duck, meat removed and shredded
Large handful bean sprout
1 small red onion, thinly sliced into half-moons
¼ Chinese cabbage, shredded
100g fresh shitake mushrooms
Leaves from half a bunch fresh coriander (cilantro)
Leaves from half a bunch Thai basil

Dressing:
4 cloves garlic, peeled and chopped
2 Thai chillies, chopped
2 tablespoons fish sauce
1/3 cup freshly squeezed lime juice
1 tablespoon grated palm sugar
2 kaffir lime leaves, spine removed and finely shredded

Method:
1.    Make the dressing: Using a mortar and pestle, pound the garlic and the chillies until it resembles a paste. Transfer to a bowl and add the fish sauce, lime juice, palm sugar and kaffir lime leaves.
2.    Place all the salad ingredients into a bowl and when ready to serve, add the dressing, toss and pile onto serving plates.

The dessert of Limoncello Semifreddo was well received by all. The macerated berries that accompanied it added colour and texture to the creamy semifreddo.

Limoncello Semifreddo
Semifreddo means “half-frozen” in Italian and this creamy yet light dessert has the texture of a frozen mousse. It’s not complicated to make and unlike many frozen desserts you don’t need an ice-cream maker. You’ll need to make the semifreddo earlier in the day or the day before, as it requires 6 hours to freeze. The macerated berries need about 4 hours to macerate.

Limoncello Semifreddo with Macerated Berries

Ingredients (serves 6-8):
4 eggs, separated
1/3 cup caster sugar
Finely grated rind of 1 large lemon
500ml thickened cream, whipped until medium peaks form
½ cup limoncello (Italian lemon liqueur, from liquor stores)

Macerated berries:
500g assorted fresh berries (eg. strawberries, raspberries, blackberries, blueberries)
3 tablespoons orange liqueur (Grand Marnier or Cointreau)
3 tablespoons caster sugar

Method:
1.    Line a loaf pan with plastic food wrap, allowing the sides to overhang.
2.    Place the egg whites in a large clean bowl and beat with an electric mixer until medium peaks form.
3.    Place the egg yolks, sugar and grated lemon rind into a second large bowl and beat with the electric mixer until pale and thick, about 5 minutes. Fold in the whipped cream followed by the limoncello. Add the beaten egg whites and combine gently using a large metal spoon.
4.    Spoon the mixture into the prepared loaf pan and cover with a layer of plastic food wrap. Freeze for at least 6 hours or overnight.
5.    To macerate the berries: Toss the berries with the liqueur and sugar. Cover with plastic food wrap and leave to macerate in the refrigerator for at least 4 hours.
6.    Allow the semifreddo to soften in the refrigerator for 30 minutes before serving.
7.    To serve, cut into slices and serve with macerated berries.

To conclude the meal, I served Almond and Rosewater Filler Fresh Dates with a Pink Moscato.

Almond and Rosewater Filled Fresh Dates
These Moroccan-inspired morsels not only look pretty but are a lovely way to end a meal.

Almond & Rosewater Filled Fresh Dates

Ingredients (makes 16):
16 fresh dates
100g blanched almonds
¼ cup icing sugar, sifted
2 teaspoons rosewater
2 or 3 drops of red food colouring

To serve: sifted icing sugar

Method:
1.    Cut into each date lengthways (but not all the way through) and remove the pit.
2.    Place the almonds, icing sugar, rosewater and food colouring in a food processor and process until a paste is formed.
3.    Take small teaspoonfuls of the almond mixture, shape into almond shapes and insert into each date.
4.    Serve the dates on a pretty plate and sift a little icing sugar over the top.

In Summary
A lovely evening enjoying fantastic food and wine and spent with great company. Preparing the food without heat was a welcome change, and the best part was that because all the food was served cold, there was almost nothing that needed doing once my guests arrived, which meant I was free to have as much fun as them!

The party (excluding hubby Paul who took the photo!)

P.S. I will be away for a couple of weeks – having a holiday in Maldives with my husband to celebrate our 10 year wedding anniversary!  Please leave your comments below and I promise I will respond upon my return, mid-March.

Foodbuzz 24, 24, 24: Turn Down the Heat! Cool Cuisine for a sweltering summer. is a post from: entertaining made easy

So when Foodbuzz announced its latest 24, 24, 24 competition 3 weeks ago, I seized the opportunity to design my ultimate NYE dinner incorporating everything great about this time of the year. 

What I came up with was a 10-course seafood degustation menu with matching Australian wines, the food being cooked on the barbeque and the meal enjoyed al fresco.   Even though I entertain regularly, I have never undertaken a sit-down meal of this complexity before. But my love of cooking and passion for great food and wine and eating meant I was up for the challenge!

THE LOCATION:

The location of this extravaganza was my home on Sydney’s Northern Beaches. My husband Paul and I live with our 2 cats and 2 dogs in a lovely home which backs onto a bushland reserve. We have a large outside deck, which is perfect for entertaining and captures the views of the valley. Many different species of birds can be found in our garden, and regularly visit the bird-feeder on our deck. We also have many possums which visit regularly!

Our deck in a bushland setting

Guy and Jo – my brother & his wife

Austin – my 2 year old nephew

Peter and Rosemary – Good friends and neighbours of ours, who live 3 doors up

Ainsley and Missi – our 2 dogs

Myself and Paul

(Our 2 cats Trixie and Bluey were not invited, as we do not allow them outside due to the abundant wildlife).

Guy and Austin

Peter & Rosemary

Paul

Ainsley and Missi enjoying the fun

THE MENU:

The flavours in the menu were largely Asian-influenced, which is perfect for our warm climate at this time of the year. The wines selected to match each course were all Australian. Many were sourced from the Hunter Valley, which is the closest wine-growing region to Sydney and Paul and I visit regularly to add to our wine collection. 

SHOPPING:

The day started with a trip to the Sydney Fish Market, about a 25 minute drive across the Sydney Harbour Bridge. It was a picture perfect day, and the harbour was sparkling as we crossed the bridge. NYE is the second busiest day of the year for the Sydney Fish Market (Christmas Eve being the busiest) and the place was buzzing! What a fabulous selection of seafood – we are so fortunate in Sydney to have such an abundance and selection.  I found everything I needed pretty quickly, and the staff were helpful despite the huge crowds. Next it was off to the local greengrocers – Green Street Grocers – to buy fruit and veg. The quality of their produce is consistently good, which is why I choose to shop there.

Travelling to the Sydney Fish Markets

Busy day for Sydney Fish Market

FOOD PREPARATION AND RECIPES:

With such a lot of food to prepare, the food preparation started the previous day, with the majority of the food preparation done on the day prior to the guests arriving. Naturally, the cooking of most of the seafood took place on the evening, the barbequing adding theatrics to the evening. Here are a number of the recipes, with the photos telling the story:

Sydney Rock Oysters with Japanese Dressing

Ingredients:
1 tablespoon soy sauce
2 tablespoons mirin
1/2 teaspoon sesame oil
18 shucked Sydney rock oysters
To garnish:  finely sliced shallots

Advance Preparation:
1. Combine the soy sauce, mirin and sesame oil together in a small bowl.

When ready to serve:
2. Spoon the dressing over the oysters. Garnish with the shallots.

Sydney Rock Oysters with Japanese Dressing

Home-Smoked Rum-Soaked Tasmanian Salmon with Mango Salsa:

Mango Salsa

Soaking the Salmon in Rum

3. Drain the salmon fillets and pat dry with paper towels. Discard the rum and clean the baking dish.
4. Combine the sugar, salt and black pepper in a bowl (the cure). 
5. Spread one third of the cure over the bottom of the baking dish. Lay the salmon on top and sprinkle the remaining cure on top.
6. Cover with plastic food wrap and let cure in the refrigerator for 4 hours (the cure will draw out liquid from the salmon).

Curing the salmon in brown sugar and salt

7. Rinse the cure from the salmon with cold running water and pat dry with paper towels.
8. Prepare barbecue to a low heat (105 degrees C)
9. Add 1 1/2 cups of apple wood to the barbeque. 
10. Place salmon on the barbeque and smoke for about 1 1/2 to 2 hours.

Smoking the salmon on the BBQ

11. Test fish for readiness by feeling whether its firm and breaks into clean flakes. 

When ready to serve:
12. Serve the salmon with Mango Salsa.

Home-Smoked Rum-Soaked Salmon with Mango Salsa

Spiced Moreton Bay Bug Tails

Ingredients:
60g butter, melted
2 tablespoons lime juice
2 garlic cloves, crushed
1 teaspoon finely grated lime rind
1 tablespoon coriander seeds, roasted then crushed in a mortar and pestle
½ teaspoon sea salt
8 green Moreton Bay bugs (ask the fishmonger to cut them in half & clean them for you)
To serve: lime wedges

Advance preparation:
1. In a small jug, whisk together butter, lime juice, garlic, lime rind, coriander and salt.

Preparing the sauce for the bugs

When ready to serve:
2. Preheat a barbeque to high heat.
3. Brush bugs with butter mixture. Barbecue for 3-5 minutes each side, or until golden and cooked through.

Barbequing the Bug Tails, brushed with the spice butter

4. Serve Balmain bugs with lime wedges.

Spiced Moreton Bay Bug Tails

Ingredients (serves 4 as an entree or 6 as part of a degustation menu):
400g piece of sashimi-grade tuna
2 teaspoons black peppercorns
2 teaspoons Sichuan pepper
1 teaspoon sea salt
1 teaspoon coriander seeds
2 teaspoons sesame seeds
1 tablespoon peanut oil

Macadamia Curry Compote:
1 tablespoon peanut oil
1 red onion, thinly sliced
1 clove garlic, finely chopped
2 teaspoons ginger, finely grated
1 teaspoon sambal olek
1 teaspoon Asian Shrimp paste (belacan/terasi) wrapped in foil and roasted at 180°C for 10 minutes
½ cup chopped coriander leaves
50 g roasted macadamia nuts, chopped
20g brown sugar
½ cup coconut cream

To garnish:  lime halves and chives

Coating the Tuna with peppers and seeds

Preparing the Macadamia Curry Compote

Seared Peppered Tuna with a Macadamia Curry Compote

THE AMBIANCE:

The weather could not have been better for the occasion. It was warm without being too hot, no wind and a perfectly clear day and night. The guests arrived at 7:30pm, and we enjoyed a lovely sunset with visiting rainbow lorikeets.

These Rainbow Lorikeet joined our party early in the evening

I set a festive table with a lovely batik tablecloth which I received as a Christmas gift from a friend. Menus were placed in front of each setting, allowing the guests to see what was to come.

The table setting

THE MEAL

Everyone was in good spirits, and as recommended, everyone arrived with a healthy appetite! As the courses came one by one, the guests were amazed at the diversity of the dishes and the different Asian flavours.

Paul is missing as he took the photo!

Amazingly, there were no culinary disasters and everyone enjoyed everything (except for the first course, as Guy dislikes oysters).  There was just one little hiccup – Paul took the whole fish off the barbeque and I garnished it with salad and presented it on a platter. I then commenced serving the fish, only to realise that it was very raw inside! Off went the salad and the fish went back on the barbeque for a further 15 minutes. The twice cooked fish was still delicious and very tender!

.

Needless to say, there was more than enough food, and by dessert time we were all so full we could hardly move!

.

Here are some of the comments from the evening from the guests:

Oysters – “Lovely light dressing which enhances but does not dominate the beautiful flavour of the oysters”

Prawns – “Very Australian, prawns on the barbeque! The coriander pesto really complemented the flavour of the prawns”

Tiger Prawn Skewers with Coriander Pesto

Salmon – “A winner”

Scallops – “Divine – the Nahm Jim is delicious”

Grilled Scallops in the Shell with Peanut Nahm Jim

Tuna – “Really exquisite”

Fish – “Really lovely, the presentation beautiful”

Whole Snapper Vietnamese Style

Pavlova – “Lovely way to finish the meal”

Hazelnut Pavlova with Chocolate Hazelnut Cream & Summer Fruits

MY TIPS FOR SUCCESS:

The key to successful entertaining is planning and organisation. Lists, checklists, and advance preparation will ensure your occasion is seamless and will allow you to feel like a guest at your own party, instead of a kitchen slave.

When putting together the menu, choose dishes that can be prepared ahead of time as much as possible. Remember to take into account your guests’ dietary restrictions, and know your limitations (cooking skills and available time). Keep the menu balanced (flavours, texture, colour). Make your shopping list, remembering to adjust the recipe quantities for the required number of guests. Don’t forget to check your pantry and refrigerator to determine what you already have.

Do an inventory of glassware, tableware, cutlery, serving ware, table linen and equipment. Make a list of what you need to hire, borrow or buy if necessary.

Make a timeline of all the things you need to do prior to your party. For example, purchase the groceries, press the linen, select the music, clean the house, set the table, chill the wine, buy some fresh flowers, etc.

Determine approximately how long the food preparation will take (many recipes give an indication of preparation time) and make a list of the order you will prepare the dishes, noting any dishes that can be prepared a day or two ahead. Always read each recipe in its entirely first so you know if some foods require advance preparation such as marinating. I recommend you read the article “How to read and follow a recipe”. Remember to factor in time for clearing up between each recipe.

Make a running sheet of everything that needs to be done once your guests arrive, including times. For example, pre-heat the oven at 7:00pm, put the potatoes in the oven at 7:15pm for 30 minutes, etc. This way you will know exactly what needs to be done and when, and everything will run smoothly. It is also a useful reminder if you have enjoyed a couple of glasses of wine!

Another tip which I’m glad I followed last night was to label everything. With so many sauces and marinades for the various courses, there is no way I would have determined what went with what if they weren’t labelled!

IN SUMMARY:

The planning, preparation and execution of a 10 course degustation menu was certainly a great experience which I enjoyed immensely. It was a huge amount of work, which was rewarded by beautiful food and appreciative guests.

Happy New Year to all of you and may 2009 be filled with lovely food and friends!

Foodbuzz 24, 24, 24: NYE Sydney-Style – Barbequed Seafood Degustation Dinner is a post from: entertaining made easy

As I am a passionate cook and have catered for these numbers many times before, I prepare pretty much everything from scratch. However, for the novice, I would not recommend this approach! I began the planning 3 or 4 weeks in advance, and the food preparation commenced 3 days prior.  The food theme was cocktail food – attractive and appetising bite-sized pieces passed around on platters. This works really well for a crowd of this size, and means people will be more inclined to mingle, rather than remain in one place if they were having a sit-down meal. I also find that guests enjoy the variety cocktail food brings, and are in anticipation to see what the next next platter will bring!

 
Beef and Horseradish Cream Cups
(click on photo to view larger image)

I chose a variety of dishes that were visually appealing, with varying colours, textures, flavours and temperatures. An essential criteria was that each dish required minimal last minute preparation, as I like to enjoy myself and the company of my guests at my parties (this is the philosophy behind my business, life’s a feast). 

Caprice Skewers
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Here is the menu from Saturday night:

Homemade Dips:
Herbed Feta Dip
Creamy Pesto Dip
Tuna Dip
Tzatziki

Cold:
Caprese Skewers
Bacon and Zucchini Frittata
Spiced Almonds
Dukkah with Turkish Bread and Extra Virgin Olive Oil
Black Olive Tapenade on Mini-Toasts
Roast Beef & Horseradish Cream Cups
Cheese Biscuits
Smoked Salmon Pinwheels
Zatar Pita Crisps

Cheese Biscuits
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Hot:
Greek-Style Cocktail Meatballs with Tzatziki
Gongonzola Stuffed Mushrooms
BBQ’d Chorizo
BBQ’d Chipolatas
Slow Smoked Spicy Pork Ribs 

Sweet:
Fruit Mince Pastry Stars
Passionfruit Slice
Coconut and Cardamom Balls 

2008 Christmas Party is a post from: entertaining made easy

In keeping with the reason for the celebration, I went with an Australian theme without making it too crass (it was a sit-down dinner party after all!). As is my philosophy with entertaining, almost everything was prepared in advance, leaving me free on the evening to enjoy the company of my guests.

For appetisers, we started with home made cheese biscuits, pastry cups filled with horseradish cream and rare roast beef, and green olive mayonnaise on mini-toasts. The cheese biscuits were cooked the previous days, and the pastry cups and mini-toasts (which were pre-purchased) were assembled just before the guests arrived. The only thing that needed to be attended to when the doorbell rang was to pop the champagne cork! It was an exceptionally warm September evening, so we were able to enjoy pre-dinner drinks and nibbles outside.

 
cheese biscuits
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For entree, I served a Primavera (Spring) Salad of fresh new season asparagus, broad beans and baby peas with Tasmanian smoked salmon. The salad was prepared earlier in the day and at serving time I just needed to portion it and serve. Too easy.

Main course was a delicious marinated butterflied leg of lamb, cooked on the BBQ by husband Paul (who I might add has taken to this Aussie pastime exceedingly well in 10 years! If you look at his blog www.aussiebbq.info/wp you can see just how enthuiastic he is about BBQ-ing!) This was served with a Warm Tomato and Fennel Seed Salsa and a Cheesy Potato Gratin. I had my butcher butterfly the lamb and I then marinated it in rosemary, garlic and olive oil the evening before. On the evening it just needed 40 minutes on the BBQ. The Warm Tomato and Fennel Salsa was made earlier in the day and just required warming, as was the Cheesy Potato Gratin. Everyone agreed that the lamb was the best they had eaten in a long time!

I made 2 desserts, as my biggest fear as a host is that there is not going to be enough food to go around. So I chose argueably Australia’s most famous dessert, Pavlova, although this one I flavoured with hazlenuts and chocolate. The other dessert was a Tropical Trifle, with a coconut custard and mangoes, passionfruit and kiwifruit. Both desserts I had made the previous day, and the pavlova just needed filling at serving time.

A good time was had by all (as you can see by these photos) and probably too much wine was drunk. It was a perfect way to mark this special milestone, and the key to success was definitely in the advance preparation.

a good time was had by all!

friends for dinner: 10 years in Oz celebration is a post from: entertaining made easy