25/10/2025
Big couple of days in the kitchen — crafting a drop-off dinner for 25 guests.
Three canapés, three proteins, three sides… hours of prep, a flurry of pans, and the quiet satisfaction of seeing it all packed, labelled, and ready to delight.
Chef Michele Fried, with her presentation skills front and centre!
Canapés x 3
Peking Duck pancakes,
Baby shepherd’s pies
Tahitian ceviche in shot glass
Mains X 3
salmon fillet pieces & pesto crust
Italian Chicken Ragout
Dukkah-coated Lamb Backstrap on a splash of tahini dressing, char-grilled eggplant and capsicum with feta & pomegranate
Sides x3
Rocket salad, tossed with fresh and Shiraz poached pears, candied walnuts, topped with Parmesan shavings
Sweet balsamic-glazed beetroot, red and yellow, fresh asparagus, orange and pink grapefruit segments & Persian feta
Layered individual potato gratin topped with Parmesan and fresh thyme.