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THE BRITISH SAUSAGE COMPANY was crowned Sausage King at the Perth Royal Show following wins at the National Sausage King Awards in Melbourne. It won the WA Open Class Sausage King category for its fresh chicken sausage, beating 100 other butchers. It also won WA Pork Sausage King with its cumberland sausage.

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ENCORE Hospitality won Best New Caterer in the national Restaurant and Catering Association Awards. One hundred entrants from WA were judged for the State awards earlier this year, with the winners going into the national competition. Of 21 national categories, five winners were from WA.

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CAFÉ at The Hyatt Regency Perth will hold a Melbourne Cup function on November 7. Diners can view the race on large TV monitors, have a punt or join in the Cup Hat and Tie Competition. A buffet, including wine, beer and soft drinks, will be served from 11.30am.

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The SAIL & ANCHOR brewing team has created a new ale called Hefe Weizen to mark the end of Springfest. The traditional style wheat beer, also known as cloudy wheat beer, was very popular in Bavaria in the 17th Century with a Bavarian brunch that included Hefe Weizen, pretzels and weisswursts. Springfest ends on November 26.

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HIGHLIGHTS from RYDGES CBD Restaurant/Bar’s lunch menu include rack of spring lamb with leek and fig stuffing and mashed root vegetables, blackened pork medallions with wild mushrooms, udon noodles and a thyme broth, and grilled emu fillet with capsicum, chicory and puy lentils with a light sage jus.

Pasta choices include spaghetti with mussels, prawns and clams and a saffron cream sauce, spiced chicken tortellini deep fried with Asian dipping sauces, and beetroot pappadelle with prosciutto, fresh garden peas and parmesan.

Dessert includes baked peach and masala cheesecake with lime curd cream, and apple and kiwifruit crumble with a macadamia nut crust and brandy snap twist.

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LINDA Mead’s function team at The Fish House on Hay Street, Subiaco, can cater for practically every corporate event imaginable.

Venue options include the boardroom, mezzanine, garden room, Black Tom’s Bar and courtyard. Events can be held in restaurant, cocktail or theatre style.

For breakfast functions, there is the option of serving the Baker’s Basket (croissants, muffins, Danish bread rolls, fruits) or the hot selection (bacon, scrambled eggs, sausages, hash browns, smoked salmon, grilled tomato). The farmhouse breakfast and gourmet breakfast are served to the table.

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HEYDER & SHEARS Caterers has an excellent website for planning functions at www.heydershears.com.au

Buffet menu highlights include spicy Mandarin clay pot chicken in a bok choy ginger laksa, king snapper and tofu cakes with a fennel pesto, fillets of baby barramundi on a lime cashew risotto with ginger salsa, and rosemary and garlic studded leg of lamb with yoghurt cinnamon sauce.

Vegetarian options include leek, fetta cheese and field mushroom frittata, and rice and zucchini pancakes.

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