I 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.
In 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
We 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
For 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.
have also have a new linen supplier – Southern
Lakes Laundry, you
Winter recipe - Navarin of lamb
The time has arrived for another warming meal. For more information please contact us for
details - email@example.com
- 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
4. Add the potato to the lamb mixture and cook, covered, for
30 minutes. Uncover and cook, stirring occasionally, for 10 minutes or until
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
We 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
Catering on 03 443 4129 or firstname.lastname@example.org for
all your requirements.
Here are some tips for budgeting your wedding.
- Instead of hosting a bar stocked with every imaginable
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