Wanaka Catering - Winter Newsletter

Autumn 2009

Hello again,
WeddingI can't believe we already have snow on the ground, not that central Otago had much of a summer this year, but I don't think were quite ready for winter. What an amazing summer Wanaka Catering has had. Again we were involved in catering for some amazing wedding's this summer. The old big birthday and a proposal that would make all women say YES!

Wanaka Catering made an investment this year of an outside bar marquee. This was used in Wanaka Station park for a number of ceremonies.

CateringIn between catering for weddings we also catered for other events such as anniversaries, Christmas parties, Wanaka tennis club annual tournament and some amazing people that like to do crazy things on bikes for a week. Hats off Gentlemen!

New suppliers and friends of Wanaka catering

SolanderWe have a couple of new great suppliers that have supported Wanaka Catering this summer.

For all our seafood we use Solander Maritime and there amazing online seafood shop www.fishshop.co.nz

Carly FosterFor all your flower requirements have a look at Carley Foster Flowers, we both we at the first Dunedin wedding show in April this year. It was a great day and we meet a lot of lovely brides planning there wedding day. www.carleyjones.co.nz


We have also have a new linen supplier Southern Lakes Laundry, you guys rock...

Winter recipe - Navarin of lamb

The time has arrived for another warming meal. For more information please contact us for details - info@wanakacatering.co.nz

Navarin of lambIngredients

  • 2 tbs olive oil
  • 2 x 1kg boned rolled lamb shoulders, fat trimmed, cut into 4cm pieces
  • 2 tbs plain flour
  • 2 tbs tomato paste
  • 3 garlic cloves, crushed
  • 750ml (3 cups) chicken stock
  • 250ml (1 cup) dry white wine
  • 6 fresh thyme sprigs
  • 3 dried bay leaves
  • 16 (about 950g) potatoes, halved
  • 2 bunches baby carrots, ends trimmed, peeled
  • 2 bunches spring onions, ends trimmed
  • 300g green beans, topped
  • 230g (1 1/2 cups) frozen green peas
  • Crusty bread, to serve

1. Heat the oil in a large stockpot over medium-high heat. Add a third of the lamb and cook, turning, for 3-4 minutes or until brown. Transfer to a plate. Repeat, in 2 more batches, with the remaining lamb, reheating the pan between batches.
2. Add the flour, tomato paste and garlic and cook, stirring, for 2 minutes.
3. Remove from heat and whisk in the stock and wine. Add the thyme and bay leaves and bring to the boil over high heat. Return lamb to pan. Reduce heat to low and simmer, covered, stirring occasionally, for 1 hour 10 minutes.
4. Add the potato to the lamb mixture and cook, covered, for 30 minutes. Uncover and cook, stirring occasionally, for 10 minutes or until sauce thickens.
5. Meanwhile, cook the carrots in a large saucepan of boiling water for 3-4 minutes or until tender. Transfer to a plate. Repeat with the spring onions and the beans.
6. Add the carrots, onions, beans and peas to the lamb mixture and cook for 2-3 minutes or until heated through. Taste and season with salt and pepper. Place the lamb mixture in a large serving dish and serve immediately with crusty bread if desired.

Things to come

Mini BurgersWe have some great weddings for the coming season of 2009/2010. If you have any friends or family organizing weddings or any functions for this summer in the central lakes region, and you need some assistance please feel free to contact
Wanaka Catering on 03 443 4129 or info@wanakacatering.co.nz for all your requirements.

Catering Tip

WeddingHere are some tips for budgeting your wedding.

  • Instead of hosting a bar stocked with every imaginable liquor, mixer and condiment, choose a soft bar that serves only beer, wine and champagne. If your heart is set on serving a true cocktail, add one signature drink to your beverage menu, such as the wide-appealing Sour Apple Martini or Cosmopolitan. And don't forget to dream up a great name for your signature special, like "Sarah and Mike's Romantic Refresher."
  • Keep it simple - You may be wild for Beef Wellington or crazy for cassoulet, but these labor intensive dishes take more time and expense than other equally delectable dishes. To keep costs down, choose simple, easy to prepare entrees

For all your wedding information just have a look at the wonderful magazine on at www.engaged.co.nz


Wanaka Catering - Winter Newsletter

Wanaka Catering | email: info@wanakacatering.co.nz | phone: 03 443 4129 | fax: 03 443 4129

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