For more information call M: 0405123072 T / F: 02 4965 9271

E: theflyingapron@optusnet.com.au

Excellent prices, call for quotes and more information.

Catering for all your needs

Function Coordination...Weddings...Engagements...Parties...Dinner Parties @ Home...Finger Food...Gourmet BBQ...Buffets...2 to 8 Course Menus...Corporate Luncheons...Picnic Hampers...Cooking Classes...New Kitchen Orientation Courses

About us..

Stephen Teague ~ Chef, 22 years within the industry. Completed Apprentiship in QLD and gained International experience from Switzerland. Have been involved with many 5* Hotels and Resorts throughout NSW and QLD including Sheraton and Hyatt Properties along with Cypress Lakes Resort in the Hunter Valley just to mention a few. Private Cooking Schools have also been on my agenda for several years. During the last 8 years have also dedicated my time to passing on skills, experience and knowledge teaching Commercial Cookery skills to the the Hospitality students who attend both Hamilton and Cessnock Institute of TAFE.

Krystina Teague ~ Food and Beverage Manager. 14 Years Experience gained in Australia since arriving here from the UK in 1993. Worked for several Accor Properties along with other major properties such as Royal Pines Resort 5* Gold Coast and Cypress Lakes Resort in the Hunter Valley. Contributed my skills to launch the opening a new Holiday Inn Property on the Gold Coast in 1998. Have also been involved for the past 2 years with Hamilton and Cessnock Institute of TAFE.

Sample Menu

Canapes

Tuna Tartare

with preserved lemon

Sushi

with wasabi and soy dipping sauce

Goats cheese, garlic infused cherry tomatoes & basil

served on toasted focaccia

Pesto Crustini

with seared scallops

Mains

Tender sirloin Steak

on a winter mushroom risotto, with red wine jus and caramelized onions

Chicken Breast wrapped with Proscuitto

filled with prawns,served with a safron infused sauce

Tasmanian Salmon Fillet

on a truffle potato mash with wilted spinach and a fresh lime hollandaise

Dessert

Zingy Lemon Tart

with berry compot

Vanilla Bean Brulee

with almond biscotti

Double Chocolate Pudding

with king island cream

Have a Chef for the duration of the night

can also include crockery and cutlery if required

________________________

HOT AND COLD CANAPE PLATTERS

COLD FINGERFOOD - min order of 2 per platter

Oysters: (per dozen: min 5 dozen can be mixed)

natural with lemon
mornay/kilpatric
Deluxe chip & dip platter: corn chips, pretzels, crudités, cabanossi, cheese, dips
Port and peppercorn pate with turkish bread fingers
Chilled cucumber rounds with salmon and cream cheese
Sushi:(with or without wasabi) vegetarian
fish and Vegetable
salmon n Cucumber
Gourmet anti pasto platter: continental bread, assorted marinated vegetables, salami, stuffed olives, gherkins, semi dried tomatoes, smoked oysters

HOT FINGERFOOD - min order of 2 per platter

Toasted Turkish Bread:
garlic & fresh garden herbs
basil, parmesan & pinenut pesto
Spicy potato wedges: with sour cream & sweet chilli sauce
Party platter: 12 of each party pies & sausage rolls with tomato & bbq sauce
Marinated meatballs: tomato & basil or honey soy & garlic
Asian platter: 12 of each :dim sims, spring rolls & Samosa with soy & sweet chili
Tandoori lamb skewers with chilled tazeki & poppadums
Sesame crusted chicken breast pieces with peanut satay sauce
Sweet chili & lime Calamari skewers with prawn crackers
Seafood platter: 12 of each: prawn cutlets, fish pieces & calamari rings

DESSERT FINGERFOOD

Chocolate topped profiteroles filled with chantilly cream
Miniature caramel tarts
Fresh fruit platter with carved fruit
3 cheese & cracker platter

DELIVERY

$50 within the Newcastle area
For functions outside Newcastle please request cost

EQUIPMENT HIRE

Should you be requiring a delivery only function (some platters not available for this) a refundable deposit of $100 will be required

STAFF RATES

Most functions will require staff, where possible we prefer to utilize our own staff for food service, should you require beverage service we would be happy to supply at your request. Industry rates of pay are:
Mon – Fri Saturday Sunday Public Holiday

Chef $38.00 $43.00 $50.00 $75.00
Food/Drink Waiters $32.00 $35.00 $42.00 $68.00
Kitchen hand 28.00 $31.00 $36.00 $58.00
Minimum 4 hours

How many staff do you need for your function?

ALL OUR PRICES INCLUDE GST


FOR MORE INFORMATION AND ORDER FORM PLEASE CALL

Sample Dishes & Ideas

Chrismas is only around the corner....

Take advantage of this time of the year, start to organise and book your Christmas functions.
Great weekend dates still available ...

HOME SHOW 2006
Newcastle Entertainment Centre.
Being part of the team at Hamilton TAFE, Newcastle. I organised a Promotional Cookery Demonstration with a team of motivated students, who are presently participating in a cookery course at TAFE.
We cooked live on radio for Phil Collins, editor of Hunter Life Style Magazine and radio presenter on 2NUR FM, feeding the crew and handing samples of the food to our interested on lookers, it was a great day to be had by all.
Basa filet on saffron,straw mushroom risotto with red wine reduction and basil oil.
http://hamiltoncookery.blogspot.com/

Flying Apron Catering
Offers its services throughout Lake Macquarie, Newcastle and Hunter Valley.
The Flying Apron, caters for events ranging in size from an intimate surprise dinner in your own home for 2 to 2,000 people in a Function Center to a marquee dressed and furnished in the Hunter Valley wine country.