Kristiina and I are currently preparing for the up-coming season, after being away for nine weeks.
We were predominately in Estonia, northern Europe, where we spent a lot of time foraging in the amazing pristine forests. As well as being home to brown bears, wolves, moose, deer, lynx and beaver, just to name a few, the forest are full of edible plants, berries, mushrooms and nuts. Amongst our bounty were chanterelle mushrooms, porcini mushrooms, wild strawberries, wild raspberries, wild blueberries and the rare cloudberries. There is now an abundance of bilberries and cranberries growing in their natural habitat.
In such a treat to be exposed to all these new flavours we were able to write our new menu package whilst away, and believe that in it there is something for everyone.
Tallinn, the capital of Estonia has some amazing modern restaurants, with menu items such as wild Arctic trout, elk, moose, wild boar, freshwater fish and even bear along with wild foraged garnishes from the forests.
We are happy to be back fully recharged and looking forward to a killer season.
The 2014 Bunbury Cup in Bunbury Turf Club was a huge success!
On 13th of March 2014 Aquaviva Catering served an extensive, 5 course finger food menu for 720 race goers in Tentland. Here is the menu of that day:
Mushroom and Cabernet Arancini / Roasted Garlic Aioli
Cherry Tomato and Goats Curd Tartlets
BBQ’d Beef Skewers / Ras el hanout / Pomegranate molasses
Steamed Prawns /Sriracha chilli Mayonaise
Smoked Salmon / Chive Crème Fraiche/Panini
Corned Beef / Coleslaw / Dijon Mustard/Panini
Grilled Mushroom / Fetta / Salsa Verde/Panini
Thai Noodle Salad
Chicken Green Curry / Basmati
Beef Cheek and Fig Tagine / Couscous
Mafra Red Wax Cheddar with Accompaniments
On Monday, 27th of January, Aquaviva Catering was in Bunbury catering a 3 course sit down lunch.
For the Entrée we served Vitello Tonnato with Lemon, Baby Capers and Wild Rocket. Vitello Tonnato is a traditional summer dish from Piedmont, Italy. It is chilled veal, sliced and dressed with tuna mayonnaise. It is then garnished with sea salt, lemon, capers, rocket leaves and extra virgin olive oil.
For mains Lamb French Cutlets with Panzanella Salad and Salsa Verde was served. Steamed Kipfler Potatoes, Fresh Herbs and 12 Year Old Muscat Vinegar were served along the mains as a side dish. The vinegar used is a reserve vinegar from Spain and is aged for 12 years.
A Panzanella is a Tuscan summer dish. It is torn sour dough bread with salad ingredients.
For dessert we served a Lemon and Basil Panacotta with Orange Jelly, Fresh Summer Berries and Pashmak. The Panacottas were served in wine glasses and the flavours tie in together beautifully. Pashmak is a “fairy floss” from Iran.
Aquaviva Catering has been busy with prepping 1000 canapés. It was served at Bunbury Turf Club at Social Saturday BTC event. The food was matched with wines from Churchview Estate.
Mik designed some awesome finger food, each individual item was true work of art. Cherry tomato, goats curd and celery cress tartlets were served with Sparkling wine.
Tea Smoked Duck Breast with Squid ink Noodle Salad went with the Chenin Blanc. The duck was brined with soy sauce, yellow rock sugar and five spice powder. Afterwards the duck was cold smoked using a blend of brown sugar, oak, green tea and rice, prior to cooking.
Chocolate with Mexican Spices finished up with the reds. The Chocolate had lots of spices- fresh chilli, fennel, cinnamon, nutmeg, cardamom, white pepper, cloves and bay leaves.
The wines and canapés were great compliments to each other.
Aquaviva Catering made and delivered 200 serves of Beef rending curry. Beef rendang or rendang daging is very aromatic and full of flavour. It’s originated from the Minangkabau ethnic group of Indonesia and it’s served in Malaysia, Singapore, Brunei, southern Thailand and Southern Philipines. There is many variations of Malaysian rendang curries and there is a lot of spices used. Some of the ingredients are: galangal, ginger, dried long chillies, lemongrass stalks, onions, garlic cloves, desiccated coconut, coconut milk, coriander seeds, star anise, Kaffir lime leaves, curry leaves. It’s delicious with steamed rice.
Aquaviva Catering is happy to design menus for any specific needs or dietary requirements. This weekend was challenging, Aquaviva Catering was catering raw, gluten free vegan food. These were the menu items: Gazpacho (chilled tomato soup); dehydrated mushroom with lemon oil and thyme, sesame and Tasmanian kelp; Olive and basil spoons and Raw yellow curry of coconut, papaya and cashew.