Gastronomy Sydney in Sydney, Australia | Hospitality service

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Gastronomy Sydney

Locality: Sydney, Australia

Phone: +61 2 8332 1000

Address: Unit 10, 30-32 Beaconsfield Street, Alexandria 2015 Sydney, NSW, Australia

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

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25.01.2022 FOH superstar Kate's Chilli beef with tomato salsa and lime crema recipe From Kate: "During this time in our lives, brevity and necessity is what counts when it comes to venturing out of the house. The motivation for this meal is that the main ingredients are what most people would have at hand in their homes already. Many of the other ingredients could be substituted for alternatives, making this dish adaptable and family friendly." Ingredients...Continue reading

25.01.2022 Happy fathers day to all the Gastronomy dads! To the dads who teach - thank you for your patience To the dads who cook - your food nourishes our heart and soul To the dads who lead - you guide our way... Happy fathers day #fathersday #fathersdays2020 #sydneycatering #corporatecatering #welivetocreate

23.01.2022 Winter bowls of colour for a healthy Wednesday lunch #corporatecatering #inhousecatering #welivetocreate #sydneycatering

23.01.2022 Head Chef Adrian's Minestrone Recipe From Adrian: "The beauty of this recipe is that you can substitute any of the ingredients you like depending what you have at home. Vegetables could be tinned, fresh or frozen -whatever you fancy. The same goes with the chickpeas and pasta which can be substituted for any type of tinned beans, peas or pasta you like. This dish is a meal in itself - even for my hungry kids."... Ingredients - lunch or dinner for 4 people 150g bacon (or ham), diced 2 cloves garlic, minced 2 onions, diced 2 carrots, diced 2 zucchini, diced 2 sticks celery, diced 1.5L chicken stock 1 x 400g crushed tinned tomato 1 x 400g tin chickpeas (or any other type of canned beans) 100g short pasta (or spaghetti broken into small pieces) 50mL olive oil 30g parmesan cheese grated Salt and pepper 4 slices sourdough, Turkish bread or crusty baguette Method: 1. Heat olive oil in a large, deep saucepan on low heat. Add bacon, onion, carrots, celery and garlic. Sweat very slowly, stirring occasionally, until soft but not coloured, about 15 minutes. 2. Add the tinned tomatoes, zucchini and drained chickpeas. Give everything a good stir and simmer for a further 5 minutes. 3. Add the stock and pasta. Stir and continue to simmer until the pasta is cooked this will take about 10 minutes depending on the shape of your pasta. 4. If you think the soup looks a bit thick, add a bit more stock 5. Have a taste and season with salt and pepper, serve drizzled with olive oil with grated parmesan on top and a side of crusty bread.

23.01.2022 Mmmmmm ... lunch in one of our in house cafes today ... our teams have been loving seeing some familiar faces back in offices #sydneycatering #inhousecafe #returntowork #sydneyfoodie #welivetocreate

23.01.2022 Commis Chef Nathan's Pancakes for mothers day. Check out Nathan's video for a shot of his gorgeous apprentice! From Nathan: "Everybody loves pancakes, right? This Sunday is Mothers Day, and its an extra special one for my wife because it is her first ever. She loves pancakes, so well be making these for mum this weekend. Im topping them with fresh strawberries, maple syrup, and candied macadamias, but theyll taste great with everything from fresh fruit and yoghurt, t...o syrups and ice cream." Ingredients 1 cups self rising flour 1 tsp. baking powder 1 tbsp. caster sugar tsp. salt 1 cup milk 2 eggs, separated 2 tbsp. melted, unsalted butter (optional) extra butter for frying (optional) Method 1. Sieve the flour into a large mixing bowl with the sugar, baking powder and salt. 2. In a separate bowl, mix together the milk, egg yolks, and melted butter. 3. Make a well in the flour mix, and, using a fork, gradually add the wet ingredients to make a smooth, thick batter. Its important not to over work the batter at this stage, and theres no need to worry about any small lumps you can see in the mix. Leave batter to rest for 15 minutes. 4. As the batter rests, heat a non-stick fry pan over medium heat. Meanwhile, in a clean bowl, whisk the egg whites until they form stiff peaks. Very gently fold these into the rested batter. 5. Add a tablespoon or so of butter to the heated pan. Once melted, pour a small ladle of pancake batter into it. Once bubbles start to appear on top of the pancake, it is ready to be flipped over. Cook until golden, and serve with your favourite toppings. 6. Enjoy. and tell mum you love her.

23.01.2022 Fridays are always improved by cheese and what better way to finish #aussieartisanweek than with three of our favourties @holy.goat.cheese Brigid's Well, @pyenganadairy Clothbound Cheddar and Trinity Cellars Jersey Brie Fridy night dinner #sorted #sydneycatering #bigcityhandmade #welivetocreate #corporatecatering #cheese #cheese #cheeseboardsofinstagram

22.01.2022 Favourite part of 2020? How do we pick? It would have to be delivering these fun hampers full of gorgeous indulgences to all our team members. Our teams in Sydney and Melbourne are the absolute BEST. It was a long tough year, but the Gastronomy team got through it with our usual combination of hard work, laughter and always being there for each other. ... Here's to a bright 2021! Thanks for helping us treat our rockstars @freshnessfinefoods @gelatomessina @projecttenaustralia @juneelicoriceandchocolate @brunyislandcheese @fancyhanksbbq @maryvalleyfoodco @lucysfoods @lovestrangelove @@the_drinks_specialists and of course to @l.j.parthenosandson for the amazing cherries! #sydneycatering #inhousehospitality #goodbye2020 #hello2021

22.01.2022 Corporate chef Seans Silken tofu salad with honey, soy and pomegranate vinaigrette swipe for recipe. From Sean: My recipe uses cold tofu (not steamed or boiled). The vinaigrette is a light and refreshing dressing. To give extra flavour a small dose of sesame oil and chilli powder are highly encouraged. #worldmeatfreeweek #chefrecipe #veganrecipes #meatfree #corporatecatering #welivetocreate @ Sydney, Australia

22.01.2022 Commis chef Nathan's Sticky date pudding swipe for recipe From Nathan: "The Classic dessert for anyone with a sweet tooth. It takes less than an hour to make 10 (or 8!) portions of sweet satisfaction ... icecream is not really optional." #catering #cateringlife #workingfromhome #sydneyfoodie #chefsathome

21.01.2022 Commis chef Gemma's Roast pumpkin bowl with bacon croutons swipe for recipe From Gemma: "Cold, wet weekends call for soup, and this one is simple but looks oh so special" #workingfromhome #cheflife #sydneycatering #inhousehospitality #welivetocreate

21.01.2022 The classic Gastronomy bag is a bright cheery orange for 2020 and filled with some of our favourite native flavours and ingredients. We love working with some great suppliers to curate these gorgeous bags for our partners. Thank you @creativenativefoods @warndu @mayasunnyhoney @andrew_fielke #nativeingredients #christmaspresents #sydneycatering

21.01.2022 Gorgeous Ruby chocolate crinkle cookies for a morning tea for #breastcancerawareness month. We didn't see anyone stop at one! #nationalbreastcancerfoundation #pink #helpingwomennow #biscuits #morningtea #sydneycatering

20.01.2022 Mini bacon and egg rolls ... a very very excellent way to start a Monday! One of our inhouse corporate hospitality kitchens re opened today and these were served to all the client staff who were working on site today as a treat. Yum! #corporatecatering #inhousecatering #inhousehospitality #breakfast

20.01.2022 Happy mothers day to all the Gastronomy mums! To the mums who taught us cooking and the great joy that comes from generosity. To the mums in our offices and kitchens - you amaze us, inspire us and we think you are incredible for juggling so many balls every day. To the mums who help us at home - it is only as a team we can be stronger, thank you for the times you take more of the load. Happy mothers day

20.01.2022 Head Chef Adrian's Cinnamon scrolls swipe for recipe From Adrian: "These would have to be one of my favourite sweet items and I have actually never attempted to make them before ... the things we do in isolation. Not really healthy, but the smell and taste, unbelievable. My kids demolished them in no time and have already asked if I can make some more."

20.01.2022 Oysters so fresh you can smell the sea! #sydneycatering #inhousehospitality #oysters

19.01.2022 The buzz of a busy kitchen during an event plate up - both loud and silent at the same time - it takes a lot of focus and hands to get out 500 identical plates quickly

19.01.2022 A little post lunch espresso shot anyone? #coffee #coffeeaddict #espresso #inhousehospitality #welivetocreate

18.01.2022 Safety first for our Ops Manager Cam on a socially distant site inspection last week ... As the head of our WHS committee, rocking PPE is part of his job

18.01.2022 Kitchen-hand Peter's Saba Banana Recipe From Peter: "This is my comfort that I like to cook. Its quick and easy and ready in minutes. This dish is a traditional Filipino dessert and is popular among Filipinos - my mother always cooked it for me."... Ingredients: 4 Tbsps ginger 1/2 Stalk lemongrass 2 cups water 1 cup sugar Saba Bananas (5 to 6) Ice cream (optional) Method: 1. Soak ginger and lemongrass in 2 cups of water then boil and strain. 2. Cut Bananas to bite size and put aside 3. Add sugar, bananas and lemongrass to the liquid and boil til the sugar melts. 4. Serve with Vanilla or Mango Ice cream or, if you like, fresh mangoes. Note: The Saba banana originates from the Philippines. It is mostly used for cooking, though it can also be eaten raw. The banana is squarish and angular, the flesh white and starchy, making it ideal for cooking. Not readily available in Australia but the recipe works well with any under ripe banana or plantain you can get your hands on!

18.01.2022 Salad of compressed heirloom tomatoes, basil, goat curd and burnt baby cucumber Or ... "just a vegetarian salad" according to the talented and modest chef who created it for one of our in house clients' boardroom events last week #sydneycatering #boardroomcatering #entree #vegetarian #inhousehospitality #welivetocreate

18.01.2022 Boardroom lunches are quietly popping up again all over our big city. One of our in house kitchens served this burst of sunshine today: Ocean trout carpaccio, yuzu pearls, pickled radish, pomegranate, avocado and matcha sea salt #sydneycatering #boardroomcatering #corporatecatering #bigcityhandmade #welivetocreate

18.01.2022 Merry Christmas from everyone at Gastronomy We hope your day is full of love, laughter and great food! #merrychristmas #australianchristmas #pavlova #sydneycatering

17.01.2022 A little post lunch espresso shot anyone? #coffee #coffeeaddict #espresso #inhousehospitality #welivetocreate

16.01.2022 Pastry chef Michael's brownie recipe From Michael: "My recipe for fudgy brownies.... not much else to say except try and not eat a whole tray of brownies for breakfast." 100g butter... 150g sugar 100g brown sugar 75g golden syrup 275g dark chocolate 4 eggs 70g plain flour pinch salt Method Melt together butter, both sugars and golden syrup. Pour this hot mix over the chocolate, leave for 2 mins then stir 'til chocolate is melted. Add and mix in eggs. Then mix in flour. Add any additions or sprinkle these in top (Cocoa nibs, nuts, caramel etc). Line a 20cm square tin with grease proof paper and pour in batter. Bake at 160C for 25 mins. This time will leave the centre really soft and fudgy, for a firmer brownie bake an extra 5 mins. Chill in fridge for at least 2 hours, before serving at room temperature. Also freezes really well.

16.01.2022 Chef Marks Roast lamb shoulder swipe for recipe From Mark: This is a consistent and delicious recipe I learnt while working at Cumulous Inc. in Melbourne. I get lots of lamb-y points for making this at home. Enjoy!

16.01.2022 Boardroom lunches are quietly popping up again all over our big city. One of our in house kitchens served this burst of sunshine today: Ocean trout carpaccio, yuzu pearls, pickled radish, pomegranate, avocado and matcha sea salt #sydneycatering #boardroomcatering #corporatecatering #bigcityhandmade #welivetocreate

16.01.2022 Happy fathers day to all the Gastronomy dads! To the dads who teach - thank you for your patience To the dads who cook - your food nourishes our heart and soul To the dads who lead - you guide our way... Happy fathers day #fathersday #fathersdays2020 #sydneycatering #corporatecatering #welivetocreate

15.01.2022 Chef Jin's Pork and prawn fried toast swipe for recipe From Jin: "This recipe for traditional Thai street food is a favourite in our house. And since we can't go to Thailand we can at least pretend by eating the food!" #workfromhome #wfh #cheflife #sydneycatering #bigcityhandmade #canapes #fingerfood #chefrecipe

15.01.2022 Cuppa anyone? Oh, if only all the worlds problems could be solved with a good cup of tea

14.01.2022 Chef de Cuisine Jethro's broccolini, spinach and goat cheese pasta swipe for recipe From Jethro: "This recipe is something we eat at home when we feel like eating vegetarian. Its also so quick to make that its literally done in the time it takes to boil water and cook a packet of pasta.""

14.01.2022 Some of our in house kitchens are reopening and our chefs are baking our handmade biscuits ready for some socially-distanced meetings ... mmmm, that baking smell is so comforting

14.01.2022 This girl is on fire! Happy International Women's Day From our team to our suppliers, clients and partners - so so so many amazing women ... #girsinthekitchen #choosetochallenge #iwd2021 See more

12.01.2022 We love a room with a view ... #bigcityhandmade #corporatecatering #inhousehospitality

11.01.2022 We're not serving a lot of coffee, but we are drinking a lot! Anyone else missing their daily chat with their favourite barista?

11.01.2022 It's #aussieartisanweek and one of our favourite artisan products is @malfroys_wild_honey from right here in NSW. We love love love it! So many uses but the soft set honey stirrred through a cup of French Earl Grey tea is an absolute winner in our office thanks for introducing us all those years ago @twoprovidores

10.01.2022 Commis Chef Nathan's Hot Cross Buns Recipe From Nathan: "Hot cross buns are an Easter classic all around the world, and while they may not be the healthiest snack for our bodies, theyre the kind of comfort food thats healthy for the soulespecially warm and toasty straight out of your own oven. Theres something undeniably rewarding about making something at home when youve enjoyed eating it for years, particularly when its something that can be shared with family and... friends. This recipe will make 12 large hot cross buns, but could easily make 24 mini buns instead." Ingredients Buns 500g strong white flour 75g caster sugar 2 tsp mixed spice powder 2 tsp cinnamon 10g salt 10g instant dried yeast 40g butter 300ml milk 1 egg, beaten 200g sultanas 50g mixed candied peel Cross 75g plain flour 100ml water Glaze cup caster sugar cup water Method 1. Mix flour, sugar, salt, and spices in a large bowl. Add yeast. **If using dried yeast instead of instant dried yeast, you will need to activate the yeast before adding - simply add the yeast to the lukewarm milk in step 2 below, and leave for about 10 minutes. The surface of the milk will be foamy/bubbly once the yeast has activated. 2. Gently warm the milk and butter in a small saucepan then add half to the dry ingredients. Add the egg and use your hands to bring the mixture together, making sure to incorporate all the flour. Gradually add remaining liquid and continue mixing until you have a soft dough. 3. Tip the dough onto a lightly floured work surface and add the sultanas and candied peel as you gently knead the dough. Continue kneading until the dough is soft and elastic (approx 10 minutes). **The kneading can also be done in a food mixer with a dough hook. 4. Place the dough in a large oiled bowl. Cover with cling wrap and rest in a warm place for 1-2 hours, or until the dough has doubled in size. 5. Turn the dough out onto a lightly floured surface and divide into 12 even pieces. Roll each into a smooth ball and place onto a large baking tray lined with baking paper. Make sure to place them evenly on the tray, leaving a small gap between each, as they will again double in size before baking. 6. Cover the tray with cling film and leave for 40-60 minutes, or until buns have doubled in size. Preheat oven to 220C. 7. To make the topping for the cross, mix 75g plain flour in a bowl with 100ml water and place this in a piping bag. 8. Once the buns have doubled in size, remove the cling wrap and pipe a cross on each bun. Bake for approximately 20 minutes or until golden brown, turning the baking tray halfway through cooking if necessary. 9. While baking, prepare the glaze by combining the sugar and water and bring to a boil over low heat. Continue boiling for another minute then set aside. Brush the buns with this sugar syrup once fully baked, and leave them to cool on a wire rack.

09.01.2022 Commis Chef Gemma's Beetroot Risotto From Gemma: "This is a pretty easy recipe that is colourful and tasty and filling, and the time to create this dish can be cut shorter using precooked beetroot from the store. I just happened to be spoiled and took most of this from my garden like the beetroot, onion and all the herbs. Risotto can be fancy or simple depending on what you prefer."... Ingredients - Serves 4 2-3 smallish to medium size beetroot 100g feta 100g green peas 200g arborio rice 50g butter 1l of veg stock 1 brown onion, diced Parmesan to taste Fresh Thyme and Mint Crushed garlic Method: 1 Clean beetroot, season and add a little olive oil then individually wrap in foil and bake in the oven for 40 mins at 180, it should be soft enough to pierce with fork. 2. Bring stock to the boil then reduce to simmer 3. Sweat onion (very little colour) with garlic in a deep pan with a little olive oil and butter. 4. Peel beetroot and cut into cubes or small wedges add any leftover liquid to the stock 5. Add rice to pan, stirring the rice so it fries a little, it will start to make little popping sounds when it's ready.Add thyme. 6. Add one ladle of stock at a time stirring continuously as the rice absorbs the liquid and to prevent sticking. You may not need all the stock 8. Add some of the beetroot so the colour and flavour is absorbed as well. 9. The risotto should come together slowly as stirring the rice starts to make the dish creamy, saucy and al dente (just cooked tiniest amount of crunch) 10. Add the peas and most of the beetroot (leave some to garnish), grate in desired amount of parmesan and add salt and pepper to your taste 11. Serve into a dish to share or individual plates, sprinkle on feta, some fresh mint and the remaining beetroot .

09.01.2022 Commis chef Nathan's Sticky date pudding swipe for recipe From Nathan: "The Classic dessert for anyone with a sweet tooth. It takes less than an hour to make 10 (or 8!) portions of sweet satisfaction ... icecream is not really optional." #catering #cateringlife #workingfromhome #sydneyfoodie #chefsathome

09.01.2022 Reception multitasking magician Amy's maple apple pie cocktail swipe for recipe From Amy: "This cocktail came to life when I was bartending in Banff, I think it was always a hit because the flavours are so cozy and taste like a Canadian autumn looks. This concoction can also easily transform into a great après ski if you have the luxury of warm apple cider!""

08.01.2022 Our teams' favourite bought lunch indulgence is the Bánh mì - we've been known to order 40 from our favourite local shop on super busy days. What is your favourite bought lunch?

07.01.2022 Head chef Jason's Spanish tortilla From Jason: "An easy meal with ingredients most houses would have on hand. The tortilla can be a quick meal or part of a Spanish feast - the cold weather is making me think of summer days and tapas bars in San Sebastian.."

07.01.2022 Happy sunny long weekend! It's smoothie season and these three just happen to be #vegan if you are feeling virtuous Protein packed chocolate espresso; Banana, peanut butter and almond; Mixed berry #sydneycatering #corporatecatering #vegansmoothie #smoothie #welivetocreate

07.01.2022 Talented Commis Chef Gemma shares how to make rosewater From Gemma: "Its pretty cool when you can say you made it from scratch. Rose water is actually really easy to make and there are two methods. ... The first method is very simple but doesnt last as long and is less refined - the flavour weaker so less useful but excellent for face toners and body sprays. Simply place the rose petals in a pot, cover with cold water, bring to the boil and simmer for twenty minutes or until roses lose their vibrant colour. Strain well (I use cheese cloth) and then let cool and it ready to use. It will be dark have a delicate flavour and smell amazing. It has a fridge shelf life of about 2 weeks. The second method it to distill the petals and collect only the water that turned to steam making a strong and more fragrant product that lasts longer." Swipe for instructions and photos

06.01.2022 Back in the office yet? We think it is time for a Friday afternoon beverage ... #sydneycatering #inhousehospitality #cocktails #summerinsydney

06.01.2022 These legends are the Gastronomy management team ... if youd told us this time last year that our quarterly management meeting would be held by video conference we would have laughed, but here we are adapting and changing. Huge thanks to these amazing leaders who are looking after our teams and clients, and spending a lot of time looking at what the future looks like. Weve decided it looks exciting

06.01.2022 Muffins are a classic and everyone has a favourite. Pastry chef Michael's Lemon and raspberry muffins are pretty spectacular ... what is your favourite flavour?

06.01.2022 Chef Jin's Pork and prawn fried toast swipe for recipe From Jin: "This recipe for traditional Thai street food is a favourite in our house. And since we can't go to Thailand we can at least pretend by eating the food!" #workfromhome #wfh #cheflife #sydneycatering #bigcityhandmade #canapes #fingerfood #chefrecipe

03.01.2022 Mini bacon and egg rolls ... a very very excellent way to start a Monday! One of our inhouse corporate hospitality kitchens re opened today and these were served to all the client staff who were working on site today as a treat. Yum! #corporatecatering #inhousecatering #inhousehospitality #breakfast

03.01.2022 Throw back to todays date last year - Bubbles , canapes , smiles and sunshine Photo credit: Paul McMillan

01.01.2022 Lest | We | Forget They shall not grow old, as we that are left grow old; Age shall not weary them, nor the years condemn. At the going down of the sun and in the morning We shall remember them. #anzacday2020

01.01.2022 Chef Mark's making chocolate from chocolate trick ... this one is for all the parents who need to hide their after bedtime pilfering, and shows that even the best chefs don't mind some #Cadbury #DairyMilk sometimes

Gastronomy Sydney in Sydney, Australia | Hospitality service