Food Stuff Mona Vale Pty Ltd in Newport, New South Wales, Australia | Caterer

Food Stuff Mona Vale Pty Ltd

Locality: Newport, New South Wales, Australia

Phone: +61 405 228 156

Address: PO Box 505 2106 Newport, NSW, Australia

Website: http://www.foodstuff.com.au

Likes: 652

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25.01.2022 Cheese in a box! (As my sister in law calls it ) We used Clarines (but you can also use brie or camembert) available at Harris Farm and other stores. Make sure the cheese is ripe ie not too firm and young as it won't taste as good or melt as well Great for a shared entree or nibbles, or lunch or just about anytime actually The chargrilled sourdough slices really add to the flavour or you can just use your favourite cheese biscuit... BAKED CHEESE WITH ROSEMARY, GARLIC & BRUSHETTA Ingredients 250g round of Brie or Camembert cheese (we used a Clarines) 2 cloves garlic sliced 1 x Sprig Rosemary Slices of sourdough bread (Bruschetta) Extra virgin olive oil Method . Ensure cheese is room temperature . Use a knife to poke holes into the top of the cheese . Insert slices of garlic into the cheese . Add Rosemary . Bake in a moderate pre heated oven (or BBQ with the lid down) for 10-15 minutes or until the interior of the cheese has just started to melt . Remove and serve with your slices of toasted sourdough bread . We cooked our sourdough on the BBQ griddle to give a nice charred flavour . If using brie or camembert it might be a good idea to place the cheese in a heatproof dish to stop it running away . Place the cheese on a platter with your toasted sourdough and serve Enjoy! #frenchcheese #clarines #lockdownrecipes #cheeseinabox @thegourmettraveller.mh

16.01.2022 Lamb rack ready for the oven! Wedding anniversary dinner 31 yrs #dinner #weddinganniversary #lamb #rackoflamb... @thegourmettraveller.mh See more

16.01.2022 I am a breakfast person that is for sure even though I tend to eat it around midday Have many favourite breakfasts but mushrooms and eggs on toast have to be a great combo #breakfasts #brunches #eggs... #mushrooms @thegourmettraveller.mh See more

13.01.2022 Saturday night for many years for us has been paella night! This is a flash back a few weeks ago when we were given some magnificent prawns by a neighbour (thank you) and we cooked an authentic paella at home, super tasty stock, rice baked in the oven Recipe a bit diverse from the usual recipe that we use for events just trying something different at home Hope everyone is cooking up a storm and eating some delicious food in this lockdown period in our lives Stay safe @thego...urmettraveller.mh #paella #paellaathome #spanishcooking #spanishfood #stayingconnected See more

12.01.2022 Hello everyone Yet another easy dish for you to try. We are having this for dinner tonight STICKY SOY GLAZED CHICKEN DRUMSTICKS WITH CASHEW & SULTANA PILAF Serves 4-6... Ingredients 2-3 Chicken drumsticks per person Marinade 1 tbsp honey 2 tsp sesame oil 3 tbsp soy sauce 2 tbsp hoisin sauce 1 fresh long red chilli, finely chopped 3 cloves garlic, peeled, finely sliced 3 coriander roots, finely chopped Pinch freshly ground black pepper 1 cup water Pea shoots or similar to garnish Method In a large bowl add the marinade ingredients and combine Now add the drumsticks taking care to coat all of the chicken with the marinade, cover with glad wrap Leave to marinade overnight or for a couple of hours in the refrigerator To cook; Transfer the chicken and marinade into a foil tray with about 1 cup of water and place the tray onto your BBQ griddle, close the lid and cook for around 25 minutes occasionally turning the drumsticks making sure that the liquid does not evaporate. If they start to dry out just add a little more water Once cooked the meat should just fall away from the bone. Test the drumsticks to check they are cooked through to the bone Remove and place onto your pilaf rice and sprinkle with pea shoots or similar PILAF Serves 4-6 Ingredients 300g basmati rice cup raw cashews cup sultanas Sea salt Freshly ground black pepper Extra virgin olive oil tsp Turmeric Water Method On the stove heat a medium to large sauce pan add the olive oil, sultanas and cashews and stir for a couple of minutes to lightly toast the nuts. Now add the rice, stir to coat the rice with the oil then season with salt & pepper followed by the turmeric, stir to combine Completely cover the ingredients with boiling water so that the rice is about half a centimetre under the water. Place a tight fitting lid onto the saucepan and reduce the heat to half. The rice will take around 15-20 minutes to cook by absorption method. The liquid will completely disappear leaving light fluffy rice Once cooked, with a fork, gently stir through the rice to fluff it up. Transfer to a platter to serve Alternatively, you can use the same method but cook it in the oven

09.01.2022 Breakfast/brunch/lunch happy place/ favourite foods yum #brunch #breakfast #lunch #eggs... #salmon @thegourmettraveller.mh See more

07.01.2022 Our version of a Portuguese rub/ marinade that you can use on any meat or even on roasted vegetables We used it on a whole chicken but it would work just as well on chicken thighs or drumsticks, joints of meat or a steak We cooked the chicken long and slow over coals in the webber and served it with coleslaw, corn on the cob and a green salad Portuguese marinade/ rub... Ingredients Juice 1/2 lemon 1heap tsp dried oregano 1heap tsp smoked paprika 1 heap tsp cracked black pepper 1/4 tsp sea salt 1 clove garlic, peeled, crushed 3 tbsp extra virgin olive oil Good pinch of dried chilli flakes Method Combine ingredients in a bowl, cover, allow to sit in the fridge for a while or overnight Brush marinade onto chicken or steak before cooking @thegourmettraveller.mh #marinades #rubs #roastchicken #lockdownrecipes #stayingconnected

07.01.2022 These can be either large fish cakes for lunch or dinner or you can make smaller fishcakes as a nibble THAI FISH CAKES Makes approx 6 large fishcakes... Ingredients Fish cakes 500g of firm fleshed white fish eg ling, roughy, blue eye etc 1 egg 6-8 green beans finely sliced into small circles bunch long green onions, finely sliced 1 large whole kaffir lime leaf. Sliced very fine using scissors. I tbsp of Red Curry paste 2 tsp of fish sauce 1 tbsp breadcrumbs Pinch of salt Pinch sugar Coconut oil for frying Garnish with chopped coriander Chilli & Coconut Sauce 250ml coconut cream 2 tbsp sweet chilli sauce Dash of fish sauce Method To make the fish cakes Either finely chop your fish into small dice, or if you have a food processor use that to just break down the fish, just a quick pulse (stop just before it turns into a paste) Place fish in a large bowl and add the remaining fish cake ingredients and mix thoroughly. The mixture consistency will be a little wet but this is fine Divide the mixture into approx 10 balls Shape the mixture into patties and place onto a tray on kitchen paper Shallow fry in a non stick pan or deep fry in the hot oil until golden brown. Chilli & Coconut Sauce Place all ingredients into a small saucepan simply stir, bring to the boil and set aside To serve Serve the fish cakes immediately with a bowl of the dipping sauce on the side or alternatively spoon the sauce over the fishcakes and garnish with coriander NOTE Prawn or crab meat can be used as a substitute for the fish @thegourmettraveller.mh #thaifood #fishcakes #asiancooking #lockdownrecipes #stayingconnected

03.01.2022 Our version of beef rendang curry last night with heaps of lemongrass, ginger, galangal and coconut absolutely delicious #rendang #curry #spicyfood @thegourmettraveller.mh

02.01.2022 These are so easy to make You can serve them with cream or icecream GOOEY CHOCOLATE PUDDINGS WITH DOUBLE CREAM Serves 4 depending on size of the ramekins... Ingredients 125g good quality dark cooking chocolate, broken into pieces 125g unsalted butter cup caster sugar 3 eggs 2 tbsp SR flour Thick cream to serve Strawberries & icing sugar to garnish Method Melt butter and chocolate in a bowl over heated water Whisk flour, eggs and sugar in a bowl Add the melted chocolate mixture to the egg mixture and whisk together Pour into 4 buttered ramekins Cook in a hot oven (200oC) for approx 10 minutes. The pudding will be firm on the outside but soft and gooey in the centre Serve immediately in the ramekins with a dollop of thick cream on top @thegourmettraveller.mh #chocolatepuddings #cookingwithchocolate #dessert #puddings #stayingconnected #recipeoftheday

02.01.2022 Can't beat a good old prawn cocktail delicious! #prawns #prawncocktails #retrofood #entree... #starter @thegourmettraveller.mh See more

02.01.2022 Nothing better than sharing a big bowl of mussels served with crusty bread to mop up the juices Enjoy MUSSELS IN WHITE WINE Serves 2... Ingredients 1 kilo black mussels, rinsed, cleaned & de bearded 1 brown onion, peeled, diced 3 cloves garlic, peeled, roughly chopped 1 glass dry white wine Approx 50ml thickened cream Pinch dried chilli flakes (hot) 1 fresh small red chilli (medium heat) seeds removed, sliced Good drizzle extra virgin olive oil - approx 1 tbsp (EVOO) Knob butter (thumb size) Freshly ground black pepper Small pinch sea salt 1 bunch, fresh, flat leaf parsley, picked, roughly chopped Method . Take a large heavy based saucepan, on a high heat, add EVOO & butter and fry the onion, garlic and chilli (both dried & fresh) until soft . Add the mussels then white wine, season with salt & pepper and place the lid on the pan, leave for approx 3-4 mins until the mussels have all completely opened . Now add the cream and very gently stir taking care not to break the shells or dislodge the mussels from the shells . Cook for a further 2-3 minutes until all of the cooking liquor has combined . Now throw in the chopped parsley and again gently fold the parsley through the mussels . Immediately transfer to a large bowl and serve with crusty bread to mop up the juices . Top tip; If there is any cooking liquor left after you have eaten the mussels don't throw it away, cool and refrigerate, this is a great base to poach a piece of fish in for another meal the next day @thegourmettraveller.mh @kinkawookashellfish #lockdownrecipes #shellfish #mussels