Laissez-faire Calendar 2012

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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30 31Laissez-faire can plan your next event. Contact us • 02 9209 4810 • [email protected] • www.laissez.com.au

CREATE—

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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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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


MARCH 2012M T W T F S S

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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


APRIL 2012M T W T F S S

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30Laissez-faire can plan your next event. Contact us • 02 9209 4810 • [email protected] • www.laissez.com.au

CREATE—

INSPIRE—

INNOVATE

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


MAY 2012M T W T F S S

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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


Method

shake & strain

Glass: martini

Garnish: apple fan

JUNE 2012M T W T F S S

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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


JULY 2012M T W T F S S

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30 31Laissez-faire can plan your next event. Contact us • 02 9209 4810 • [email protected] • www.laissez.com.au

CREATE—

INSPIRE—

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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 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 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


AUGUST 2012M T W T F S S

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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


SEPTEMBER 2012M T W T F S S

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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


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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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


NOVEMBER 2012M T W T F S S

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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


DECEMBER 2012M T W T F S S

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31Laissez-faire can plan your next event. Contact us • 02 9209 4810 • [email protected] • www.laissez.com.au

CREATE—

INSPIRE—

INNOVATE

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


CREATE—

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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.

Documents

Laissez-faire Calendar 2012