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8 People for Lunch and Catering Excesses : The Good Soup

8 People for Lunch and Catering Excesses

This is the menu I made for an 8 people lunch last week. There were 4 omnivores, 4 vegetarians and 1 gluten free person.

I made about a hundred bucks. Lessons? Either never cater for small groups or charge a lot more. Pretty simple. So why do I never learn? It’s just really hard to make carefully considered food and charge what it’s worth, because it’s worth a lot.

Well, one productive outcome was some photos, finally. These aren’t photos of the actual platings I served up (too hard), but some quick snaps along the way. Recipes to follow, I promise.

First though, I’ve got a 100 people party to cater for on Saturday, a baby with a head cold and miles to go before I sleep…

A platter of Warialda ‘Belted Galloway’ Salami and Dehesa de los Llanos Manchego to eat with

a fig, walnut and pomegranate relish.

Potato, Celery and Almond Soup with Gruyere Corn Muffins (Gluten free for all!)

and Avocado Butter (flavoured with marjoram and red onion)

and for a little dessert, Strawberry Eton Mess

Drinks, Sparkling Rosella Water


  1. Annie
    May 31, 2011 at 9:48 am | | Reply

    That sounds delicious, Ange! I’m SO looking forward to trying your food this weekend. Let me know if there’s anything I can do to help on Saturday afternoon.
    Love, Annie

  2. Foodafok
    June 5, 2011 at 10:41 am | | Reply

    Dear Angela
    Congratulations. Wonderful menu.

  3. emm
    June 6, 2011 at 5:42 am | | Reply

    Wow it all looks beautiful! I’ve been there with that catering for small numbers and not even making any money at the end of it buzz. So heart-breaking right? I ended up putting a minimum 10 people and upped my prices. It’s hard to think outside of restaurant/cafe pricing if that’s what you are used to, but with catering they are paying for a lot more than just the food… the experience, the ease of being fed at a venue of their choice, the drinks etc… It was not uncommon for the catering companies I worked for in Sydney to charge well over $100-150 a head for small dinners.
    Love that last photo :-)

  4. Susan
    June 6, 2011 at 10:51 am | | Reply

    Lovely luncheon menu – love the cheese /salami relish combination and the soup is nice mellow offering to follow. GF muffins are def the way to go for a ‘bread’ offering! I’m wondering if you’ve found an excellent GF yeast bread …? I too have friends who are gluten intolerant and am always looking for that ‘holy grail of GF yeast breads’ …

    Thanks for the hint about the lobna icing … I am going to give that a try on a date cake that I am playing with …

    Feel your pain with the angst over fee structure in the catering business … so much effort and creativity plus all the extras … must be somehow built into the charges … good luck getting it to a comfortable level for all!

  5. Magic of Spice
    June 6, 2011 at 10:29 pm | | Reply

    Such a great menu…sorry about the small number, you should defiantly be charging more or change your minimum…
    Best od luck with the next venture :)

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