​CATERING FOOD TRENDS IN 2017.

Here are a few trends that we love and that are definitely here to stay (for a while at least)!

 

Donut Walls

Take that little ball of dough joy, sprinkle all sorts of glazed colour love and place it on a framed shrine AKA ‘wall’ and everyone will literally lose their minds. The best thing about the Donut wall is how versatile it can be. Spell out the word love, theme your colours, adorn with flowers and go!

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Sliders for Canapé Hour

Mini brioche, artisan, petite & coloured beauties filled with seriously delicious fillings are a crowd favourite and now these mini delights are becoming a very popular option for cocktail hour.

 

Check out a few of the options on Your Private Chef's menu:

• Mini crisp chicken burger on brioche bun with slaw, chipotle mayo.
• Mini charcoal brioche slider, sumac crusted haloumi, roasted pepper, coriander, chipotle aioli (v)
• Mini slider bun with pulled beef brisket cola bbq sauce & spiced slaw.

 

Food Stations

We eat with our eyes first, so styling a table filled with plentiful delights always gets plenty of crowd ‘wow’s. We have two kinds, our opulent food station designed to allow your guests to fill their plates for a seated meal, or a variety of specialised grazing stations, from seafood to ploughman’s, Asian and Mediterranean plus many sweet stations too! Insta-worthy all the way!

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BBQ-grill

Australia’s love affair with BBQ isn’t going anywhere, but daggy presentation and boring menu options are dead. We love flipping BBQ on its head and combining styles, such as our Canapé on the Grill menu. Then there is the beautiful table styling that comes with every BBQ, the epitome of rustic charm to show off the plentiful table spread. Deliciously casual and by far the most popular choice of dining style for the majority of the year, BBQ Catering can be very gourmet indeed, especially when teamed with grilled king prawns, whole baked fish and even lobster.

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Food Trucks & Stations

Food trucks are no longer the dirty stands you used to see on the street corner; instead they are a perfect way to achieve a variety of food options with a quirky edge for your event. Food truck culture is super popular at weddings, with some of the world’s best chefs leaving their Michelin star posts to open up their own food trucks.

Did you know Your Private Chef loves working with food trucks at events and we can recommend some great options?
From barista vans to Artisan Nitrate ice cream and even pizza vans for the late night party dwellers, we have some great trucks we love to recommend.
 

Shared Platters

Food connects people. It is this shared experience that makes us love our food stations as well as our fine dining 3 course menu done in shared platter style. There is something infinitely binding about connecting with a friend over a platter of food, admiring the presentation, the way the flowers compliment the props and of course their favourite tastes on offer in front of them.

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Upscale Comfort Food

Comfort food is never leaving us, but it’s now served with a twist: upscale comfort food ideal for a stand up grazing event. Here are some of our new upscale comfort delights, Miso eggplant spring roll or Spinach and tofu dumplings with ponzu sauce or how about our famous Mac & cheese croquettes.

Simple, classy and yet feels like ‘home’ in each bite!

Bowl Foods & Tacos

Tacos have now surpassed pizza and pasta as Australian’s favourite dining choice. Your Private Chef takes taco and tapas style individual bowls and turn them into some seriously sexy grazing items that are easily eaten while standing.

Tacos with black beans, brown rice, salsa & jalapeño or pulled beef, shredded cheddar, jalapeños, smokey salsa.
Or panko chicken, warm spiced slaw, salsa and cheese…..mmmmmm
Or how about our salt & pepper squid, lemon pepper chips served in a bamboo boat with dill caper aioli.
Or Mini hoki fish burger in a brioche bun, crispy lettuce & house made tartar sauce. Plus so much more….
 

Meat Techniques

We are seeing a revival of more traditional and rustic styles of cooking, such as the classic spit roast, which we love. We’re also enjoying less common meats occasionally being requested such as Alpaca and Kangaroo.

Our new fine dining menu enjoys rustic cuts of meats such as:

Slow-cooked beef cheeks, bordelaise sauce, button mushrooms, smoked gammon, caramelised red onion, pomme purée, croute & truffle oil.

Sous vide duck breast, chestnut purée; Dutch carrots, caramelised plum, jus (gf)

And our Braised lamb shanks with soft polenta, roasted garlic and cremolta (nf)

 

Beautiful Desserts

Hanging cakes decorated in lush green vines and flower buds, grand high tea sweet stations with jar cakes, lemon curd meringues and Raspberry and rose water mini éclairs. Or decadent cheese towers with garnish of native flowers, berries, nuts and rustic props. We love desserts and paying homage to them with a shrine full of sweets puts a smile on our faces.

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