Laissez-faire Calendar 2012 by IanMichael Farkas

Wishing you a year full of good times with family and friends,

sharing stories and eating delicious food Welcome to 2012 from Laissez-faire Catering

CALENDAR 2012

Laissez-faire Catering • 02 9209 4810 • admin@laissez.com.au • www.laissez.com.au

JANUARY 2012 M

S 1

31 Laissez-faire can plan your next event. Contact us • 02 9209 4810 • admin@laissez.com.au • www.laissez.com.au

achio cream st pi nd a es ri er wb ra st Mille feuille of Ing redients

8 oz (240gr) ma sca rpo

Puf f pastry

at room temperatu re

pur pose flou r 2 1/4 cups (300gr) all alted butter, cold 1 1/4 cup (300gr) uns es & cut into 1/4-inch cub t sal 1/2 tea spoon (3g r) 1/2 cup (125m l) ice-cold

1/2 cup (100gr) sugar ground raw 1/4 cup (30gr) finely pistachios 4 pun nets of fresh str

wat er

Cream

ne cheese,

awberr ies

vy cream, 1 1/2 cups (375m l) hea kept cold, div ided

Method

salt. center. Add butter and l, ma ke a wel l in the Pla ce the flou r in a bow mix unt il it is add the ice water and s gra iny, gra dua lly ear app e tur mix When and ref rigerate 30 er wit h pla stic wrap l it int o a bal l, cov all incorporated. Rol minutes.

qua rter tur n. Rol l it o three and give it a a rectan gle, fold it int Rol l the dou gh, ma ke stic wrap and aga in. Cover wit h pla in and fold it in three aga gle tan rec r the int o ano 30 minutes. ref rigerate aga in for usly described. and fold ing as previo more tur ns, rol lin g 2 gh dou lled chi s. Give the erate for 30 minute stic wrap and ref rig then. Cover wit h pla The pastry is rea dy lais sez.com .au 02 920 9 4810 • admin@

u • ww w.laisse z.com.a

FRESH & LOCAL IN JANUARY Watermelons are grown in the Canowindra, Condobolin, Cowra and Forbes districts. Red Tiger is the main seeded variety and Red Back is the main seedless variety. Watermelon yields average thirty tonnes per hectare. Find Australian Salmon, Sydney Rock Oysters and Bay and School Prawns throughout New South Wales.

10% Discount* on a JANUARY Order Voucher Code: "In January watermelon is local and fresh" *Only for orders above 40 people

CREATE — INSPIRE — INNOVATE

FEBRUARY 2012 M

Laissez-faire can plan your next event. Contact us • 02 9209 4810 • admin@laissez.com.au • www.laissez.com.au

ritime Museum Australian National Ma

an event ter ing city skyline, g Ha rbour and the glit rig ue and del ight. me Mu seu m wil l int at the Nat ion al Ma riti

Wit h views of Darlin

world, uti ful harbou rs in the of one of the most bea hit ectura l icon wit h as a specta cular arc mu seu m sta nds out

Located at the edge the

a distinctive ma riti

me flavour.

s, you r con ference, the mu seu m’s vessel water aboard one of On shore, or on the Chr istm as par ty din ner, cockta ils or , tea m bui ldin g event, nch lau t duc pro g, meetin water front location. ember in a stu nn ing wil l be an event to rem tai lored specifical ly bevera ge solutions iver per fect food and del l wil ire z-fa sse Lai sed by the ners, you’ll be impres kta ils to stylish din coc l coo om ;Fr nt of for you r eve the hig h sta nda rds to col laborate and ion s, & wil lin gness opt nu me of iety var ser vice del ivery

lais sez.com .au 02 920 9 4810 • admin@

u • ww w.laisse z.com.a

FRESH & LOCAL IN FEBRUARY Despite the fact that figs have been in cultivation for over three thousand years, they remain somewhat of a mystery crop. They are extraordinary producers of high energy food. Find fresh Australian Salmon, Sydney Rock Oysters and Bay and School Prawns throughout New South Wales.

10% Discount* on a FEBRUARY Order Voucher Code: In February figs are local and fresh" *Only for orders above 40 people

CREATE — INSPIRE — INNOVATE

MARCH 2012 M

Laissez-faire can plan your next event. Contact us • 02 9209 4810 • admin@laissez.com.au • www.laissez.com.au

iangular croute tr on s ed se y pp po in ed Goats curd roll peppers and chive with quince paste, yellow Ing redients 200gm s x goats curd

bla ck 50g ms x poppy seeds ad bre ed slic 1 x loa f wh ite 100gm s qui nce paste 200gm s ghee 2 x yel low peppers 1 x bunch chives Method

ds pla ce nd, rol l in poppy see logs approx 1cm rou er l wh ilst hot and cov g ski n pla ce in bow low pepper bla ckenin in frid ge. Roa st yel . int o ver y thi n str ips when cool peel and cut wit h clin g set aside, for m tria ngles, bru sh m cor ner to cor ner to ad slices and cut fro Cut cru sts from bre as goats cur d cutter same dia meter st. Usi ng sm all rou nd toa tly ligh and e wit h ghe chive bat ons. n slice thi n. Cut 1cm qui nce paste and the log cut out rou nds of on croute gar nish nce paste then bot h of cur d on slice of qui e slic ce pla ble em To ass pepper and chive. wit h piece of yel low

o lon g Rol l goats cur d out int

lais sez.com .au 02 920 9 4810 • admin@

u • ww w.laisse z.com.a

FRESH & LOCAL IN MARCH Apples, pears and nashi are cooler climate crop from the Blue Mountains, Central West and Southern Highlands. Find Australian Salmon, Blue Swimmer Crab, Octopus, King Prawns and Gould’s Squid throughout New South Wales.

10% Discount* on a MARCH Order Voucher Code: "In March King Prawns are local and fresh" *Only for orders above 40 people

CREATE — INSPIRE — INNOVATE

APRIL 2012 M

S 1

30 Laissez-faire can plan your next event. Contact us • 02 9209 4810 • admin@laissez.com.au • www.laissez.com.au

HARB O UR 220°

and overlooki ng the of Syd ney Ha rbour Wit h stu nn ing views ive and int imate. thi s venue is exclus Bot anical Gar den s, Thi s venue has a pill

n h capacity to sit dow ign ink s bar area des le, includ ing a pre-dr

arless bal lroom wit

100 guests com for tab m wit h elegance and sts and ent ert ain the to welcome you r gue nt. and aft er every eve sophistication before

rt arie street in the hea g ava ilable for evenin vat e functions and is for cor porate and pri al ide is it , CBD nt the of wil l compleme ners, as Lai ssez-fa ire kta ils to stylish din events, from cool coc orate and the hig h wil lin gness to col lab iety of menu opt ion s, var a by gs nin eve r you e del ivery. sta nda rds of ser vic

floor of the Hudso Located on the 15t h

n Bu ildi ng on Ma cqu

lais sez.com .au 02 920 9 4810 • admin@

u • ww w.laisse z.com.a

FRESH & LOCAL IN APRIL Fruit that starts with P - Persimmons, Peaches, Pears, Plums, Pomegranates. Also olives from the lower Hunter Valley and is a perfect excuse to drive up and pick a case of the best 'drop' you can find.

10% Discount* on a APRIL Order Voucher Code: "In April pears are local and fresh" *Only for orders above 40 people

CREATE — INSPIRE — INNOVATE

MAY 2012 M

Laissez-faire can plan your next event. Contact us • 02 9209 4810 • admin@laissez.com.au • www.laissez.com.au

Apple Martini Method

Ing redients 45m l vod ka or gin 40m l freshly pressed

sha ke & strain apple juice

10m l lemon juice 10m l van illa & cin nam

Gla ss: ma rtin i Gar nish: apple fan

on syr up*

up Vanilla & Cinnamon Syr Ing redients

2 van illa pod s 500g caster sugar 250ml wat er 2 cin namon sticks Method

Scrape van illa pod s and

break cin namon stic

ks. Ma ke sugar syr up,

then add rem ain ing

ume 12-15 depend ing on vol l wit h pressu re around m heat for 1 hou r, Chef’s. Cook on mediu ure seek the help of the inside each bag. If uns k or burst. cry vac bag does not stic tom of the pot so the bot the on h clot a is s ensure there not strain as flavour er in ref rigerat or. Do ce in a covered contain Allow to cool, then pla

vac bag. Sea ing red ients into a cry

wil l intensi fy.

lais sez.com .au 02 920 9 4810 • admin@

u • ww w.laisse z.com.a

FRESH & LOCAL IN May Find chillies, grapefruits and lime. It is the time to cook with Australian Salmon, Blue Swimmer Crab, Octopus, King Prawns and Gould’s Squid which are available throughout New South Wales.

10% Discount* on a MAY Order Voucher Code: "In May chillies are local and fresh" *Only for orders above 40 people

CREATE — INSPIRE — INNOVATE

JUNE 2012 M

Laissez-faire can plan your next event. Contact us • 02 9209 4810 • admin@laissez.com.au • www.laissez.com.au

Prince Henry Centre Pri nce Hen ry Centre spa ce. Wherever you

offers the ver y best

in water view coa sta

sta nd the land flows

views open dra matic 180° ocean

l functions

dow n to the water and

up before you.

all, mediu m ms and ter races, Sm ocean views from roo ive rci al kit chen, exclus ction rooms, a com me and large privat e fun io-v isu al st in mu lti-medi a, aud Lai ssez-fa ire, the late cat eri ng ser vices by , exh ibit ion atre, dressi ng rooms , an out door amphithe and film equ ipment and it’s ful l disabi lity access ercover parkin g and han gin g spa ce, und Chapel at litt le bay. located adjacent to the

Thi s venue includes

lais sez.com .au 02 920 9 4810 • admin@

u • ww w.laisse z.com.a

FRESH & LOCAL IN JUNE Potatoes - They are grown in commercial quantities at Robertson and other parts of the Highlands, and by at least one grower in the Hawskebury Basin. Most common local varieties are the desiree, sebago and pontiac. You can find Australian Salmon, Snapper, Jhon Dory, Mirror Dory, Salmon and Ling throughout New South Wales.

10% Discount* on a JUNE Order Voucher Code: "In June salmon is local and fresh" *Only for orders above 40 people

CREATE — INSPIRE — INNOVATE

JULY 2012 M

S 1

31 Laissez-faire can plan your next event. Contact us • 02 9209 4810 • admin@laissez.com.au • www.laissez.com.au

in a won ton basket d la sa n ke ic ch e es in ch Poached 6) Ing redients (Serves ts fille ast 500g chicken bre n stock 500ml (2 cups) chicke 250ml (1 cup) wat er

, pee 5cm-piece fresh gin ger

led, thickly sliced

2 tbs sesame seeds

elli noodles 250g dried rice ver mic , trim med, halved, 1 telegraph cucumber cut into match sticks 4 sha llots, pale section rs 12 x won ton wrappe

only, cut into 5cm len

Sesame sauce

Butter 130g (1/2 cup) Pea nut sauce soy t 60m l (1/4 cup) ligh r 2 tbs apple cider vinega 1 tbs caster sugar 1 tsp sesame oil 1-1 1/2 tsp chi lli oil 60m l (1/4 cup) wa rm

wat er

gth s

over medium heat. water. Add the ginger r over the stock and Pou spoon to transfer an. ted cep slot sau a a e in e.Us utes. Set asid Place the chicken low. Cook for 10 min a rolling pin to to t Use hea id. liqu uce g Red . chin of the poa Bring to a simmer reserving 2 tablespoons in a bowl.Place ace, id surf liqu k g wor chin n poa clea a rved the chicken to the chicken and rese until ed the chicken. Place ring, for 2 minutes or pound the chicken. Shr ium heat and cook, stir frying pan over med ar, combined oil and ll sug sma gar, a in vine s ce, seed sau the sesame l. peanut butter, soy in a large heatproof bow sesame sauce, place the toasted. To make the bined. Place the noodles e bowl. Stir until well com Drain. Place in a larg a er. in er tend wat are of dles ons noo 2 tablespo or until the ing bowl. Gradually Set aside for 10 minutes serv a er. to r wat ing nsfe boil Tra . with Cover Toss to combine ency. Drizzle , cucumber and shallot. hes pouring consist bowl. Add the chicken , until the sauce reac to mini er to the sauce, stirring wonton wrappers in wat ss ng Pre aini e. rem serv to the s add ish sesame seed d. Sprinkle with the won ton cups and garn sala into the r ken ove chic ce on sau spo the hes s To serve , until the sauce reac degrees approx 10 min ring 165 e stir bak ce, sau tins fin the to muf water s to serve. Press y add the remaining with the sesame seed with corianderGraduall r the salad. Sprinkle ken into Drizzle the sauce ove s. To serve spoon chic min 10 rox app pouring consistency. rees e 165 deg to mini muffin tins bak wonton wrappers in ish with coriander. won ton cups and garn w.laisse z.com.au lais sez.com .au • ww 02 920 9 4810 • admin@

Method

FRESH & LOCAL IN JULY Grapefruit, lemons, lime, mandarins and oranges - Navels/Seville, as well as pears and quince. In terms of seafood fresh Snapper, John Dory, Mirror Dory and Ling are available throughout New South Wales.

10% Discount* on a JULY Order Voucher Code: "In July lemons are local and fresh" *Only for orders above 40 people

CREATE — INSPIRE — INNOVATE

AUGUST 2012 M

Laissez-faire can plan your next event. Contact us • 02 9209 4810 • admin@laissez.com.au • www.laissez.com.au

Weddings with Laissez-faire Catering begins.

Now the fun and excitement of planning your dream wedding

Whether you’re planning The most important day of your life deserves the very best. a small intimate wedding or need to include a cast of thousands crafted settings and menus we will make it truly memorabl

, our beautifully

e. We not only help you

for detail leaves you create your perfect day, our profession al approach and eye free to thoroughly enjoy it. Our wedding consultants will do it all for you from food to

flowers, music to marquees

to venues. We bring over 20 years experience to your wedding

day. You deserve the

at some of Sydney’s most perfect location, and Laissez-fa ire is proud to have access unique and breathtak ing venues. We are committed to sourcing available at the right time from the right supplier. We work with premium and local seafood and beef suppliers,

the best single ingredients

artisan cheese producers and

quality local fruit and vegetable growers to develop inspiring,

seasonal driven menus that will

team passionat ely believe that food bring the best produce to your table. Our food and beverage and wine are fundamental to bring joy and happiness at any committed to providing an unforgettable experience though

wedding reception, and we are

innovative and creative cuisine,

and outstandi ng service. We will tailor a package to your specific requirements. In addition, manage all aspects of your wedding including, menu design,

our profession al team can

staffing and catering equipment.

02 9209 4810 • admin@laissez.com.au • www.laiss ez.com.au

FRESH & LOCAL IN August Seafood - Snapper, John Dory, Mirror Dory and Ling. Find calamari, clams and prawns throughout New South Wales. Make yourself a paella!!!

10% Discount* on a AUGUST Order Voucher Code: "In August seafood is local and fresh" *Only for orders above 40 people

CREATE — INSPIRE — INNOVATE

SEPTEMBER 2012 M

Laissez-faire can plan your next event. Contact us • 02 9209 4810 • admin@laissez.com.au • www.laissez.com.au

white pyrenees ed ust cr er pp pe k ac bl ed ck ra C kumera, victorian lamb rump with silken watercress and sauce soubise Ing redients

ite 4 x 200gm denuded Wh p rum b Lam Pyrenees bla ck pepper 100gm s x kibbled fine 500gm s x kumera 50g ms unsalted butter

s 1 x bunch wat ercres ients red ing bise sou Sauce ter 70g ms x unsalted but ed slic 250gm s onions, 100mls x cream Salt and pepper

50m ls x cream Method

e and boi l pan set aside. Peel, dic int o flesh sea l in hot ss pre and per pep Rub lamb in to pot and add butter h fine sieve, return ove and press thr oug rem t, sof till era kum till rea dy on but tur n off stove ing red ients, leave lid ve sol dis t hea low and cream on , add onions over low ant to not let it colour e melt butter import bis sou ce sau ve, ser to cook fur ther as wel l add cream and rox 20 min s till sof t heat sim mer for app processor and aga in colour blend in food t and do not allow to hea low in aga s min 20 ve. Sea son to taste. pass thr oug h fine sie wa sh water cress, min s for MR to ser ve ree oven approx 10 deg 180 in b lam ce Pla nishin g wit h h lamb and sauce gar oss the plate top wit acr eak str in era spread kum water cress.

lais sez.com .au 02 920 9 4810 • admin@

u • ww w.laisse z.com.a

FRESH & LOCAL IN SEPTEMBER Strawberries - Many farms around Sydney region grow strawberries, from the Western, north-eastern and south-western suburban fringe through to the cooler climate Southern Highlands. Find fresh Silver Trevally, Australian Salmon and Eastern Rock Lobster throughout New South Wales.

10% Discount* on a SEPTEMBER Order Voucher Code: "In September Strawberries are local and fresh" *Only for orders above 40 people

CREATE — INSPIRE — INNOVATE

OCTOBER 2012 M

Laissez-faire can plan your next event. Contact us • 02 9209 4810 • admin@laissez.com.au • www.laissez.com.au

Australian Technology Park most fer ence Centre is the log y Park (AT P) Con The Au stralia n Techno ic in Syd ney. Its dyn am and exh ibit ion venue ori gin al con ference the centre’s ich e precinct in wh ed in the livi ng her itag atmosphere is reflect reside. ies and expert sta ff state-of-the-a rt facilit include m-build ing act ivit ies nted by an vices are compleme sizeable ova l. All ser ten nis cou rts and a alised co-ord ination who provide person ement suppor t tea m nag ma nt eve ert exp include conven ient sur rou nds comprehen sive and The . ips ert fing r ser vices at you porary landscaped ing equ ipment, contem and video con ferenc c oni ctr ele ss ele from wir a location wit hin 4km the conven ience of and g kin par ty, uri ground s, sec

ilit Out door sportin g fac

ies for cor porate tea

Syd ney’s CBD. n ence and Ex hibitio nts, the AT P Con fer ract discer nin g clie att to uilt e-b pos er Pur distinction. Wheth for bei ng a venue of gai ned a reputation Centre has quickly ceremony, product ion, gala event, award ference, AGM, exh ibit con a g din hol are you tre for a AT P Con ference Cen e, you should visit the enc fer con ss pre or lau nch, video guided tou r of the fac

ilit ies.

lais sez.com .au 02 920 9 4810 • admin@

u • ww w.laisse z.com.a

FRESH & LOCAL IN OCTOBER Zucchini is in season! Now you will find citrus from many backyards through to orchards along the Hawkesbury and Colo rivers and Mangrove mountain in the Sydney Region. Find fresh Silver Trevally, Australian Salmon and Eastern Rock Lobster throughout New South Wales.

10% Discount* on a OCTOBER Order Voucher Code: "In October Zucchini is local and fresh" *Only for orders above 40 people

CREATE — INSPIRE — INNOVATE

NOVEMBER 2012 M

Laissez-faire can plan your next event. Contact us • 02 9209 4810 • admin@laissez.com.au • www.laissez.com.au

ted Girgar butter, Ocean salmon terrine with aera er crab and nori mm swi ue bl ll, di se, ee ch el at ch Neuf Ing redients 1kg x sliced smoked

sal mon

ter 125gm s x unsalted but 1 x packet Nor i sheets 250gm s crab meat

ese ese or Phi lly cream che 125gm s Neu fch atel che iander for gar nish 1 x pun net micro cor Method

Blend butter in food

processor till wh ipp

Blend cheese in food

ed and easily spread

processor till easily

able set aside

spread able

and pla ce a sin gle y line wit h clin g wrap hig h sided bak ing tra Usi ng ter rine dish or sin gle layer of over sal mon pla ce a Spread butter lightly n. mo sal d oke sm er layer of ter. Pla ce another lay t ful l covera ge of but tin g it to ensure tha o int nor i over butter cut nly b eve cheese, rub ½ the cra tly and evenly the ligh ead spr n the n vy of sal mo g and press wit h hea mon cover wit h clin another layer of sal thi s layer. Top wit h wei ght overni ght. To ser ve pop ter rine

out remove clin g and

and cut micro cor ian

der to gar nish as wel

slice use rem ain ing

crab to gar nish plate

lais sez.com .au 02 920 9 4810 • admin@

u • ww w.laisse z.com.a

FRESH & LOCAL IN NOVEMBER Fresh cherries, nectarines, peaches, plums, raspberries and strawberries. Find Silver Trevally, Australian Salmon and Eastern Rock Lobster throughout New South Wales.

10% Discount* on a NOVEMBER Order Voucher Code: "In November Nectarines are local and fresh" *Only for orders above 40 people

CREATE — INSPIRE — INNOVATE

DECEMBER 2012 M

31 Laissez-faire can plan your next event. Contact us • 02 9209 4810 • admin@laissez.com.au • www.laissez.com.au

State Library of NSW and the ic Mit chell bui ldin g elegance of the histor eet bui ldin g, the of the Ma cqu arie Str moder n versat ility a unique venue. South Wa les is tru ly State Librar y of New

Boa stin g the gra nd

Metca lfe bui ldin g hou ses the ary Ma cqu arie Street e-a rt tin g and a state-of-th ipped wit h racked sea Audit orium; ful ly equ es enc fer presentat ion s, con uri ng the success of projection room ens

The more contempor

and lectures. The Mit chell bui ldin

g hou ses the Gal ler ies

; wit h a broad exh ibit

ion

and larger for product lau nches

es the ideal spa ce progra mme, it provid oss the m wit h glimpses acr ion s. The Dix son Roo cockta il-style recept s ion weddi ng recept lised for con ferences, Dom ain, is ideally uti or cor porate events

Sm aller rooms are als

o ava ilable for more

int imate gat her ings.

lais sez.com .au 02 920 9 4810 • admin@

u • ww w.laisse z.com.a

FRESH & LOCAL IN DECEMBER Stone fruit in Sydney’s north-western rural fringe to the cooler outskirts of the Greater Sydney Area. In terms of seafood you find Australian Salmon, Sydney Rock Oysters and Bay & School Prawns throughout New South Wales.

10% Discount* on a DECEMBER Order Voucher Code: "In December Salmon is local and fresh" *Only for orders above 40 people

CREATE — INSPIRE — INNOVATE

LAISSEZ FAIRE CATERING Laissez-faire Catering has an outstanding reputation for organising and catering at all types of events. We specialise in providing delicious food, innovative design, flexible menus, professional charming staff and peace of mind for our clients. With over twenty years of experience at the top of Sydney’s catering market, you can trust us to make your next event a success whether it is a corporate conference, cocktail or dinner, or that special event. Laissez-faire is proud to be based in some of Sydney’s most unique and breathtaking venues and we have access to over thirty locations whilst also delivering excellent service whether it be at a workplace or your preferred location. Receive a 10% discount when quoting the calendars vouchers. Further details can be found on the back of each month Contact us for your next function.

T 02 9209 4810 • E admin@laissez.com.au • W www.laissez.com.au

CREATE — INSPIRE — INNOVATE