Entertaining shouldn’t seem a chore. If hosts are having fun, guests have a ticket to relax. Simple catering puts emphasis on friendships; not elaborate food.
It’s great to make a sweet slice ahead of time; even better if it’s flourless for gluten-free or low-carb guests. Chocolate-based recipes that use ground almonds are fab. Next, a trip to the supermarket will do almost all of the food-and-drink prep for you. That’s because a few luxe ingredients are often all it takes to make an occasion feel special and taste delicious. A range of different craft beers and wines to different tastes will cater to everyone.
Good-quality breads and crackers are ideal. Ciabatta can be fried up in quality olive oil with a little lemon, garlic or chilli seasoning to become the basis for a dipping-platter to accompany drinks. It’s a good idea to research which relishes and salad dressings are your favourites, then simply add sour cream and make dressing bowls to accompany freshly chopped vegetables.
Good quality nuts, olives and cheeses, partially dried fruits, naan breads, guacamole, plus pastry nibbles from the supermarket’s freezers are all good investments for the outdoor entertaining season. Cream, full-fat yoghurt, sodas, tonics, limes, lemons and fresh herbs will all be useful when presenting platters and drinks.
Creatively concoct mocktails using drink concentrates as the base flavour. If the colour’s gorgeous, all the better. Add napkins and jugs of iced water to your table, and voila!
Chantelle Quinn, owner and chef of Ashburton-based Twentyfour Catering Company bubbles with excitement when she talks about events such as the one she and her team catered for on October 13. “We simply love weddings and special events.”
“It was a local fundraiser for the Maia Health Foundation – a four-course dinner for 200 guests. A major part of our company philosophy is helping charitable organisations with their work,” she says. “The Maia Health Foundation is one such charity and Ronald McDonald House is another. Events are also a marvellous way of showcasing what we do.” The menu for the event was indeed a showcase of superbly designed and prepared dishes made from beautiful local ingredients, much of it donated by the community’s hunters and gatherers – from crayfish and paua to blue cod and fresh seasonal vegetables.
“It was a truly wonderful Spring Indulgence. At the centre of it all was our Twentyfour Catering Co’s signature dish – 21 day aged Canterbury fillet of beef with Cafe de Paris butter and shiraz jus paired with spring carrots glazed with honey and topped with toasted almonds.” Chantelle explains that she designs all the menus and dishes for the events they have been asked to cater. “I am the first point of contact for a client and each menu is individual to that client and to the particular type of event. We are not a ‘tick the box’ catering company. Rather we take real pride in adding special personal touches to an event.
“For us it’s not only about delivering delicious food, but also ensuring that the event itself is memorable. Our food is very Kiwi, but with classic French flair and elegance. We like to call it French family style. ’ Twentyfour Catering Co are also known for their flexibility and mobility. “We have catered for weddings from Akaroa to Wanaka, from Auckland to the Catlins. No location is too much of a challenge for us. Our mantra is ‘have kit; can travel’ – and we love being on the road. It’s amazing what you can do on a barbeque in the back yard!
The best ingredient for a successful party or event is a trusted catering partner – remove the stress and hassle of your next function by using Continental Catering.
With years of experience and expertise in the South Island, Continental Catering has helped deliver some of the most remembered occasions on everyone’s lips regardless of size or location – from intimate gatherings to grand scale gala dinners.
“We have the perfect cuisine match for the corporate dinner to family weddings – everything from venue to food and beverage,” says owner David Cartwright.
Recently Continental Catering has catered various grand openings of new buildings the city. This trusted team is also is the catering partner for larger events like Heineken Urban Polo, the New Zealand Agricultural Show and South Island Field Days to more intimate occasions like office happy hours or family dinners.
“We have a dedicated team of catering service staff and we consistently appoint the same staff to each venue for ease of venue knowledge and efficiency. The customer and guest experience is as important as the menu to us.”
Catering to South Island’s most exquisite events, Continental Catering Ltd has an unsurpassed reputation, with five-star finesse.
Known for fine cuisine and exceptional delivery service, Continental Catering also works in partnership with many Christchurch venues. Christchurch Gondola, Tait Technology Centre, The Arts Centre plus the Christchurch Art Gallery all offer fine dining, prepared by the Continental Catering team.
Be it Christmas functions in private homes to corporate dinners, menus are tailored to every occasion with grazing platters, buffets, canapés, or gala dinners. “Our food philosophy and direction are based on respect – respect for our taste buds, bodies, community and planet,” says new owner David Cartwright. His world-class experience and dedication complement Continental Catering’s trusted legacy of over 50 years.
“We source locally produced, premium, sustainable ingredients to produce contemporary cuisine that is memorable, delicious, served with first-class beverages, and delivered by professional, friendly catering staff.” Everything, including dietary requirements, is taken care of – our sumptuous menu selections pleasing the fussiest palates. “Our reputation is based on first-class service, food and outstanding value. We are often referred to as the #trustedcaterer.”
Visit www.continental.co.nz for the extensive list of venues.
Location, location, location – you really can’t say it any other way when you’re talking about the Drifters Inn.
Located straight across from the thermal pools and close to the town centre, it’s ideally located for your event in the idyllic Hanmer Springs. With a welcoming environment, people come from all over New Zealand to enjoy the relaxed ambience and hospitality here. Catering to birthdays, work events, special occasions and much more, the friendly, knowledgeable staff can assist you to customise your event.
Catering can be arranged, but with barbecues, a well-equipped kitchen area, as well as a spacious open lounge/function area and courtyard, there’s plenty of scope to create your own bespoke function. With 18 rooms available to suit couples to families, you can all relax by the Inn’s open fireplace after a day of events.
So, make your way to the Drifters Inn, 2 Harrogate Street or contact Adele or Andy to discuss your requirements 03 315 7554 or firstname.lastname@example.org.
A deliciously simple way to feed the office crew has been launched – Addington Pantry Online Catering
Addington Raceway & Events Centre has always been a master of catering, from corporate events to feeding over 20,000 on Cup Day. However, not many knew the talented staff also offered a superb outside catering service. And so, Addington Pantry Online Catering was created, offering the perfect solution to make life easy for companies and individuals alike.
With the tag line ‘Fabulous catering made easy’ you can choose from 88 freshly made items (with more to come), that can be delivered weekdays, or weekend by arrangement – from crispy chicken sliders to platters and tempting petite fours. Easy to navigate steps make it simple to select, order, pay and arrange delivery. Paying using credit card means there’s no invoices or forms to fill out. No orders are too big or too small and there’s no delivery charge for orders over $100 within the delivery zone.
The menu selection can filter to show gluten or dairy free, vegetarian and vegan options. A full list of ingredients is available online and the removable labels on the well-presented containers show a list of allergens, along with reheating and storage instructions – perfect for left overs and those with allergies.Addington Pantry is also extremely price competitive. You could book a morning tea shout as a thank you to a client, ring them up and say there’s a surprise being delivered at 10.15 tomorrow! Alternatively, orders can be collected from Addington’s popular Spectators Bar & Bistro.
Calling all party and event organisers! Whether it’s a romantic wedding, hen ‘n’ stag party, birthday-bash, baby-shower, Christmas do, or work function, Gelato Roma Mobile will provide delicious treats for your guests.
“Whatever the event or party – we aim to delight with our scrumptious gelato,” owners Blair Poland and Margaret Parisi say.
Using creamy, whole milk from Wangapeka Farm in Nelson and fresh, local produce from across the South Island, they create truly authentic Italian gelato – such as the delectable Pistachio, an Italian classic to make your party go, go, go à la Mambo Italiano!
The sorbets are 100 percent natural, dairy free, vegan and vegetarian friendly and pure Aotearoa grown. They’re made with real fruit juices and homemade fruit purees.
“We also make fabulous coffee, should you want a hot boost to follow your gelato or sorbet,” Blair adds.
For more information phone 027 4541983 or email email@example.com.
Stefan Freuding’s passion for cuisine has taken him to kitchens around the globe. The 32-year-old chef has worked in Europe, Australia and the Middle East – but it’s a little kitchen in Christchurch that has captured his heart. He’s landed the perfect job that combines his flair for food and his love for helping others.
Stefan is the head chef at the Laura Fergusson Trust Canterbury’s initiative, Can Do Catering. It’s a social enterprise business with a clear goal – to provide ordinary life opportunities for people with traumatic brain injuries and other physical disabilities.
The catering business was set up in 2015 by the Laura Fergusson Trust Canterbury with the aim to give its clients “ordinary life opportunities” and gain meaningful, paid employment. The organisation plays a leading role in providing traumatic brain injury rehabilitation in the South Island, and is dedicated to changing how we see and value people with brain injury and other disabilities.
Stefan, who is from Blaidhach, Germany, jumped at the chance to be part of the catering enterprise where he helps the employees create quality cuisine. “The residents are really inspiring, and it’s amazing to see them thrive and feel pride in their work,” Stefan says.
Seven disabled employees work alongside Stefan to prepare and deliver food for a variety of functions, morning teas and board meetings, for clients including the Christchurch City Council.
Stefan joined Can Do Catering in April 2018 as the Head Chef, bringing 16 years of global cuisine knowledge with him. He started his career in a small, traditional German restaurant, but it was the lure of travel that led him to jump continents, cooking in kitchens in Australia, Dubai and Bermuda.
“When you come from a small town in Germany, it is eye-opening to work in different parts of the world and such a great opportunity to work with top chefs,” he says.
Stefan, who also cooks for the less fortunate through Christchurch City Mission in his spare time, says he was ready for his day job to become more meaningful. He left the hotel industry after working for five years in New Zealand – and he knows he has found the perfect fit.
“At Can Do Catering I help residents to get back into the workforce and see them succeed. It’s inspiring to work with them every day,” Stefan explains.
“I had one resident who started off very shy, but after showing him a few recipes in the kitchen and getting him to help with chopping and peeling, he can’t wait to come back to work.
“It’s an amazing feeling to come to work every day knowing you’re making a difference in someone’s life.”
For more information, visit www.candocatering.co.nz or www.instagram.com/candocanterbury.
Rarely does a café tick every single box. The food, coffee, location, service and parking – all in a fantastic funky atmosphere. Dose Café does it so well.
The memorable breakfast menu is available seven days a week, until 2:30pm, with the French Toast being voted in the media as the top in town! The house-made brioche could be reason enough, but this paradise on a plate includes streaky bacon, sherbet mascarpone, vanilla ice cream, vanilla bean custard and Cointreau berry compote; decadently different, delicious – and very Dose Café. With sharing menus to cabinet food, it’s exciting, varied gastronomy.
The regulars are welcoming soup season. “The soup of the day is house-made fresh,” says owner Andy Shiau. “Last year our seafood chowder was so popular.”
Position-perfect on Blenheim Road, this neighbourhood café is the last refuel stop heading into or out of town – an escape haven, and just seven minutes from bustling Westfield Riccarton. Off-street parking makes popping in for takeaway coffee easy – for a double shot of Lyttelton Coffee Company’s finest that Dose Café does so well.
Popular as a function venue, the spacious interior’s large tables can be reconfigured or removed to cater for every sort of soiree from after-work parties to 21sts. “There’s no booking fee with a minimal spend,” Andy says.
“Our chefs are flexible, designing menus for each function’s requirements, for up to 120 guests.” There are craft beers, great wines, creative cocktails, and about 50 available carparks for evening events.
Dose Café, 295 Blenheim Road, Riccarton opens weekdays 7.30am-4pm and weekends 8.30am-4.30pm. Visit www.dosediner.co.nz.
Fiona’s Food is personality on a plate – a delicious affordable catering option for any wedding.
For 11 years, Fiona van der Pol has run a boutique catering business. Her only qualification: bringing up four children! Cooking from the heart, she’s super-efficient, enlisting daughter Flossie when needed. Freshly made, nothing’s from the freezer.
“Long live rustic,” Fiona says. French-rustic style springs to mind with her flavoursome plates. Slivers of lemon slice have a crunchy base melding into a velvety zest. Ginger crunch is equally sublime, as are bacon-wrapped sausages glazed in honey, mustard and rosemary. There’s crowd-pleasers aplenty in her repertoire.
Lunches, morning and afternoon teas for the likes of PGG Wrightson and the Chamber of Commerce are her bread and butter. However, the sassy home cook has catered many weddings with delectable sharing platters.
She also hosts group cooking lessons, ending in laughter-filled banquets – ideal for hen nights of the culinary kind.