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