bayleaf book - events

EVENT CATERING by food &wine experts

Autumn 2014 GEoRGE p johNsoN

P2 © BAYLEAF 2014

© BAYLEAF 2014 P3

CONTENTS

04 WELCOME

06 THE PEOPLE

09 BAYLEAF FOOD PHILOSOPHY

10 BREAKFASTS & BREAKS

11 CANAPES

13 DINING

16 TASTING

17 BUFFETS

18 BBQ’S

19 CARVERY

20 EATING HOUSES

22 VEGETARIAN

25 PICNICS

26 CONFERENCING

28 WARREN TURNBULL COLLECTION

34 BAYLEAF WINE PHILOSOPHY

36 CHRISTOPHER HAYES

37 BAYLEAF WINE COLLECTION

42 LIQUID EXPERIENCES

46 VENUES

50 SUSTAINABILITY

59 APOLLO AND DAPHNE

52 GLOSSARY

P4 © BAYLEAF 2014

Bayleaf Catering is a Sydney-based culinary design

house offering a sophisticated yet uncomplicated

approach to food and wine.

Founder, Chris Stubbs, and CEO, Tom Rutherford offer

thoughtful, contemporary Australian cuisine balancing

classical methods and modern techniques to create an

evocative dining experience for every client.

Recently appointed Partner Chef, Warren Turnbull

compliments the team by offering his bespoke

consulting services on request. Turnbull has been

afforded many accolades including Chef Hats by

Good Food & Travel Guide and SMH, and being

ranked in the Top 100 Australian Restaurants by

Australian Gourmet Traveller magazine.

At Bayleaf, it is understood that an exquisite meal can

only be enhanced by the right wine selection, which

is why celebrated wine consultant Christopher Hayes

devises personalised, carefully matched wine menus

across every project.

As a dynamic and culinary powerhouse, with over 12

years experience in the Australian catering landscape,

Bayleaf prides itself on attention to detail; a uniquely

creative approach to all client briefs and budgets; and

impeccable quality across every dining experience

they design.

WELCOME

© BAYLEAF 2014 P5

THE EXPERTISE

Sourcing only the finest staff in the industry

ensures Bayleaf consistently sets the benchmark in

sophisticated and contemporary event catering.

With incredible attention to detail and a creative

approach to every aspect of the dining experience,

Bayleaf has the right people in the right places to

ensure clients receive exceptional service and delivery

every time.

Bayleaf’s strategic partnerships with two of the industries

most outstanding food and wine experts, Christopher

Hayes and Warren Turnbull affords every client the

opportunity for truly unique culinary experiences.

THE TASTE

Bayleaf understands that taste is fundamental to any

great dining experience. So from the most delicate

of seared scallops to the brilliant intensity of the red

Spanish jalapeño, the Bayleaf team take great pride in

ensuring that the palate is always the priority!

Offering a multitude of unique yet carefully considered

flavours Bayleaf has designed Sydney’s most impressive,

comprehensive and seasonal menu selection

imaginable to inspire your guests, offering unsurpassed

culinary refinement across every project.

THE APPLAUSE

Bayleaf’s clients are consistently inspired by an innovative

and sophisticated approach to food and wine. Their

clients are loyal and true advocates of all that they do.

“What an amazing night

my friends & I had at

the Cure for Life Ball,

the food was the best I

have ever tasted, thank

you for a terrific night

& won’t be forgotten.”

Cure For Life

“I wanted to express how

impressed we were with

your professionalism

, outstanding quality

of catering and your

organisation of such

a well oiled machine

ensuring that all 900

guests experienced

exactly what we did in

the menu tasting!” Clubs

NSW

“Bayleaf deliver flawlessly

every time – their service

is second to none and

Warren Turnbull and

the team produce fresh,

innovative and delicious

dining experiences

for any number. Our

guests are impressed

time and time again and

I wouldn’t hesitate in

recommending Bayleaf

to any prospective client”

Chloe Noel de Kerbrech,

George P Johnson

One cannot think well, love well, sleep well, if one has not dined well.

virginia woolf

P6 © BAYLEAF 2014

CHRIS STUBBS

MANAGING DIRECTOR

Stubbs is a venerable veteran of the Australian

hospitality landscape. With over 20 years experience

catering for celebrities, rock stars, the Summer

Olympics Games, and some of the largest public events

in the world, Chris now finds himself spearheading

the private and corporate markets with a veracity not

usually seen in this industry.

Chris is founder and owner of a very successful

portfolio of companies comprising Bayleaf Catering,

Star Grazers Catering, Events Kitchen, Mondo

Bartenders and Custom Culture Australia.

The sheer volume of work these companies deliver

flawlessly every year speaks for itself in terms of quality,

value for money and the service of incredible food and

wine.

Chris has a traditional education in hotel management

and in a relatively short amount of time he has lead his

group of companies into a very lucrative position.

Stubbs reputation precedes him; he is an incredibly

accomplished businessman and disciplined catering

professional, he demands only the best for his clients

thereby ensuring such standards are adhered to at

every level across each of his businesses.

THE PEOPLE

TOM RUTHERFORD

CHIEF EXECUTIVE OFFICER

Rutherford brings a wealth of wisdom, expertise and

excitement to the Bayleaf brand. With over 25 years

experience as owner and operator of several of Australia’s

most impressive hospitality ventures, Tom offers best-in-

class business insights and is confident in committing to

the success of your next event with Bayleaf.

Commencing early in life at Le Gavroche, London, the

flagship restaurant of the Roux brothers, Rutherford

refined his craft as a restaurateur with six years expert

personal tutelage under Albert Roux himself.

Later, Tom founded the Truffle Group Catering

Company where he produced a myriad of innovative

special events including a decade of Cointreau Balls,

the Sydney Children’s Hospital Gold and Silver dinners

and product launches for Louis Vuitton, Chanel,

Hermes, Banque Nationale de Paris and Alan Jones.

More recently, Tom retired the Truffle Group brand at

its peak to pursue an opportunity to establish (now)

renowned Liquidity restaurant at the Super Yacht

Marina in Rozelle Bay, a finalist in the 2001 Restaurant

of the Year awards.

Rutherford then focused his attentions on FnB,

a boutique food and management consultancy

launched to work in partnership with event agencies,

restaurant owners, clubs and corporations.

Tom’s partnership with Bayleaf signals a new era for

the company with a focus on quality, personalisation

of dining experiences and most significantly, the

customer journey.

© BAYLEAF 2014 P7

AMANDA HANKINSON

CLIENT RELATIONSHIP & SALES MANAGER

Hankinson (pictured bottom left) is an incredibly

talented event producer, stylist, event sales manager

and all round fabulous person!

While her passion lies in simply making her clients

dreams become a reality, her accomplishments in

the Australian events industry speak for themselves.

Most notably Amanda has produced and delivered

several National Association conferences, International

Congress’s, hundreds of corporate events and many

more intimate occasions at venues across Australia.

Hankinson’s expertise in theatre, technical production,

creative development, catering and events

management create for a holistic approach to every

client brief.

Amanda’s love for her role combined with her

professionalism, industry experience and natural creativity

make her the perfect fit for the wider Bayleaf team.

DWIGHT PETERS

EXECUTIVE CHEF

As part of the highly qualified team at Bayleaf,

Dwight Peters brings over 15 years experience as an

accomplished Executive Chef.

With international experience, Peters was a finalist for

chef of the year at the Hotels Association Awards when

working at Quay West Hotel, Sydney and has previously

worked at Trippas White Group, Amora Jamison and the

Shangri-La Hotel, Fiji.

In more recent times, Peters has been refining his skills as

an Executive Chef for some of Australia’s most renowned

boutique catering houses.

Dwight brings with him a deep passion and wealth of

knowledge about the international food and hospitality

landscape and compliments the Bayleaf culinary team

with his expertise in fine food.

Rutherford left, Stubbs right. Hankinson below.

P8 © BAYLEAF 2014

© BAYLEAF 2014 P9

BAYLEAF FOOD PHILOSOPHY

At Bayleaf, we know that your guest experience

involves more than just the service of sensational

food, which is why we look at every brief holistically.

We seek to inspire the senses with beautifully

designed, experiential dining solutions.

We understand that an incredible dining experience

represents a unique combination of taste, touch,

scent, sight and sound. Each impression contributes

to a different emotional connection to the food

thereby affecting one’s ultimate sensory experience.

Your discerning guests have an appetite for discovery,

originality and variety, which is why Bayleaf believes

that the finest experiences lie not only in the taste but

in the overall dining aesthetic.

We are committed to engaging at every touch

point; from event arrival to departure, Bayleaf

offer a uniquely creative approach to your catering

requirements.

Simply, we dedicate ourselves to these deliverables by

using the basic principles of seasonality, sustainability,

freshness and taste.

It is this unique service offering that truly sets Bayleaf

Catering apart: A bespoke, experiential culinary

approach combined with uncomplicated cooking and

a fervent passion for creating an authentic, exclusive

and unsurpassed dining experience for you and your

all important guests.

Bayleaf has designed Sydney’s most impressive, seasonal menu selection

P10 © BAYLEAF 2014

LIGhT BREAKFAsT $25 pER pERsoN.

Minimum 50 guests. Max 2 hour duration. Cold selection stand-up self service.Petit butter croissant w hanks preserves.

Selection of gourmet muffins.

Soft egg & honey bacon high top flan.

Chilled seasonal fruits & fresh berries w honey yoghurt.

Iced lemon & mint water, orange juice.

Fresh brewed coffee, teas & infusions.

BREAKFAsT CANApE $30 per person

Minimum 50 guests, max 2 hour duration. Stand-up waiter service.Buckwheat w fig & cranberry compote.

Mini french toast.

Canadian maple, passionfruit curd, clotted cream.

Small wood smoked ham & provolone croissants.

Torched heirloom tomato, opal basil & chèvre high top flan.

Smoked Huon river salmon & gruyère frittata w red onion marmalade.

Soft scrambled egg & honey bacon tartelette.

Sweet corn & brie fritters w avocado salsa. {v} {veg}

pLATED BREAKFAsT$35 per person

Minimum 50 guests. Max 3 hour duration. Hot individually plated.Soft scrambled eggs w kibbled pepper, chives & a toasted english muffin. {v} {veg}Or

Roasted organic quinoa sour dough w soft poached eggs, sauté kale & hollandaise. {v}{veg}

Please add 3 items from the selection below, to complete your plated breakfast.Honey bacon - 1 piece.

Roasted field mushrooms - 1 serve.

Grilled roma tomatoes - 1 piece.

Chicken & tarragon chipolatas - 1 piece.

Potato & corn fritters - 2 pieces.

Iced lemon & mint water, orange juice, fresh brewed coffee, teas & infusions.

TABLE shARE BREAKFAsT$35 per person

Minimum 50 guests. Max 3 hour duration. Seated w self help table platters.

CoLDMixed sweet petit french pastries

Freshly baked fruit parchment muffins.

Pain au chocolat.

Seasonal fruit skewers.

hoTCeleriac hash browns. {v} {veg}Organic chicken & tarragon baby sausages w relish.

Maple roast kipfler potato & speck fingers.

Small eggs florentines .{v}{veg}{gf}

Mineral water & freshly squeezed orange juice.


BUFFET BREAKFAsT$35 per person

Minimum 50 guests. Max 3 hour duration. Seated w side self help buffet

CoLDMixed sweet petit french pastries.


Pain au chocolat.

Shaw river buffalo yoghurt & caramelised quince.

Chilled seasonal fruits & fresh berries w honey yoghurt.

hoTPotted eggs benedict.

Small continental pork sausages.

Streaky bacon rashers.

House made potato hash browns, w buttered thyme mushrooms. {veg} {gf}Slow roasted plum tomatoes & spinach florentines. {v} {veg} {gf



REFRESHMENT BREAKS

CoFFEE BREAKFreshly brewed coffee, teas & infusions. $4.00 p/p/breakFreshly squeezed orange juice & iced water .$6.00 p/p/breakFreshly squeezed orange juice & mineral water. $7.50 p/p/break

sWEET DELICACIEs $4.50 p/pIECE

Strawberry yoghurt brulee. {gf}Rhubarb & blueberry frangipane tarts..

Freshly baked danish pastries.

Assortment of mini muffins.

Bayleaf signature cookies.

Strawberries & cream kiss w golden meringue. {gf}

sAVoURY DELICACIEs $4.50 p/pIECE

Torched meredith ash goats curd. avocado on homemade organic rye. {veg} {gf}Rare roast beef, guinness mustard & watercress baps.

Spiced chicken & tabouli wrap w yoghurt raita.

Small milk bagel, creme fraiche & hickory smoked salmon.

Goat’s curd, asparagus & thyme high top flan.

Peking duck pancakes.

Petit butter croissant, smoked turkey, torched fig, millawa blue cheese.

Beautifully fresh tramezzinos.

Beef cheek pie w creamy foie gras mash.

Honey bacon & egg flans w green tomato relish.

Black eye pea fritters w spicy prawn & tomato salsa.

Aged maffra cheddar & red chard crostata. {veg} Greek lamb cigars w preserved lemon & zaatar yoghurt.

Poached chicken, apple & celeriac remoulade éclair.

sANDWIChEs $9.50 p/pIECE

Organic sour dough baguette w prawn remoulade, petit cress, cherry tomato & lemon.

Petit Sonoma crusty seed baguette w cured trout, mustard greens, Spanish onion & capers.

Dark rye loaf classic reuben w pastrami, sour cabbage, thousand island.

Crusty french club w kassler bacon, turkey, avocado, tomato, iceberg & cranberry sauce.

Italian ciabatta w Parma ham, smoked mozzarella, semi dried tomato & wild rocket.

Pumpkin seed bread w grilled mediterranean spring vegetables, petit greens w garlic buffalo yoghurt.

Soy & quinoa sour dough w wagyu corn beef, wood roast tomato, dijon, rocket, jarlsberg.

BREAKFAST & BREAKS

© BAYLEAF 2014 P11

CANAPÉ MENU

CoLDDuck liver cigars, tokay jelly, petit tarragon.

Tuna & wasabi leaf, sesame, ponzu glaze. {gf}Sea trout rillette, spring pea, buttered brioche.

Baby figs, serrano ham, mauri taleggio on walnut sour dough.

Torched tataki wagyu beef & chestnut mushrooms en croute.

House smoked duck, pumpkin custard, nut candy on rye.

Peeled and chilled harbour prawns, saffron aioli, fresh lime. {gf}Alaskan crab profiteroles, spring greens.

Crisp potato w cured trout, fennel & flying fish roe.

Vodka cured cobia, squid wafer, sturgeon caviar, soft herb.

Bayleaf’s famous duck pancakes.

Steak & frittes, béarnaise sauce. {gf}

Cured kingfish, sticky rice, pickled ginger, betel crisp. {gf}House smoked duck, beetroot, nut candy, organic rye, petit greens.

hoTScallop & lemongrass siu mai, lotus root & soy sauce. {veg}Acaraje’- black eye pea fritter, tomato & shrimp salsa.

Porcini broth, smoked potato mousse, fresh western australian black truffles. {gf}

Duck fat potato, local john dory w a gremolata crust. {gf}Petit organic chicken, kale & smoked pimento pastry.

Snapper & potato pies w a tarragon topper.

Sambousek, sweet spiced lamb & pomegranate Lebanese pie, w buffalo yogurt.

Croque madam on organic rye.

Pissaladiere - garlic, caramelised onion, d’affinois & rosemary. {veg}Beouf daube pithivier & fresh horse radish dust.

Small pork belly pie w apple crumb & crackle.

Red quinoa & baby peas w jamon & pea shoots. {gf}Homemade char sui BBQ duck spring roll w spiced plum snow.

VEGETARIAN Purple sweet potato & caramelised eschalot croquettes, blue cheese foam.

Heirloom tomato, ash smoked mozzarella & baby basil tart.

Beetroot macaroons, goat’s curd, chilli crumb.

Aged maffra cheddar & red chard crostata parmesan shortbread w cauliflower panna cotta & smoked almonds.

Bayleaf’s signature baby figs w subtle gorgonzola & walnut.

Heirloom tomato & jannei goats curd crostata, balsamic.

Jalapeno poppers w a ricotta & tequila salsa shooter.

1-2 BITEs pER pERsoN.1 poRTIoN pER pERsoN.

HANDHELD DINING

CoLDRefreshing vine ripened tomato consommé, fresh water yabby, chervil & gold leaf. {gf}Fresh picked king crab, shaved fennel, radish, baby greens w prawn.

Sticky pressed pork belly w pancetta hash & apple salad. {gf}

hoTOrganic spatchcock hainanese, pandan rice & candy cashews. {gf}Chunky south coast snapper fingers, mushy peas & duck fat potato chip.

Homemade celeriac & persian fetta ravioli, butter poached lobster w stinging nettle.

Young zucchini flowers, scallop velvet & squid crunch.

King reef barramundi slider, truffled celeriac remoulade w watercress.

South american mini chorizo spiced dogs, slaw, salsa criolla & chipotle relish.

Steamed petuna salmon, stinging nettle risotto & torched goats curd.{gf}Hand made chicken & rosemary chipolata, dutch cream potato w sweet onion. {gf}Confit beef & ale gourmet pie, tarragon pea crush & a gravy shot.

Quesadillas, beef short rib, coriander polenta & shallot salad. {gf}Smoked pork & fennel ‘pluto pups’ w cherry tomato relish.

Croque monsieur, tarragon spinach, gruyère, truffle custard.

VEGETARIANSautéed potato & confit garlic gnocchi, forest mushrooms & pecorino snow.

Jerusalem artichoke & white truffle broth w watercress emulsion. {gf}Oberon black truffle mac & gruyère cheese, tarragon crumb.

4-6 BITEs pER pERsoN.1 poRTIoN pER pERsoN.

sWEETLiquorice & blueberry zabaglione shots w biscotti crumb.

Meringue, passionfruit & vanilla bean gelato pops, dry ice moss.

Potted saffron & cardamom brulee w a shortbread praline.

Bayleaf infused panna cotta, pistachio &, season’s blossoms.

Passionfruit & mascarpone slice.

Hand made bayleaf macaroons. {gf}Baked baby pear, honey & lavender tarts.

Rhubarb & blueberry frangipane tart, clotted cream.

Lemon & passionfruit pots de la crème w short bread grissini.

Caramel popping chocolate éclairs.

Raspberry & white chocolate cannoli.

Banana & treacle ‘ jaffa cake’.

Raspberry & vanilla bean panna cotta w toffee soil.

Bread & butter pudding, & banana custard.

Green tea sago pudding w black sesame crumb. {gf}

1-2 BITEs pER pERsoN

1 poRTIoN pER pERsoN

2 CoURsE hANDhELD

$45$50$55$60

DURATIoN CANApEs CosT

3 hoURs oR LEss

4 hoURs

5 hoURs

6 hoURs

6788

h.hELD

4555

sWEET

3344

3 CoURsE hANDhELD

$50$55$60$65


3 hoURs oR LEss

4 hoURs

5 hoURs

6 hoURs

6778

h.hELD

4555

sWEET

3344

$30$35$40$45

$20$25$30$35

DURATIoN

1 hoUR oR LEss

1.5 hoURs oR LEss

2 hoUR oR LEss

3 hoURs oR LEss

CA NApEs

NUmBER CosT

691215

sW EET CA NApEs

46810

CosT

1 hoUR oR LEss

1.5 hoURs oR LEss

2 hoUR oR LEss

3 hoURs oR LEss

P12 © BAYLEAF 2014

© BAYLEAF 2014 P13

DELUXE DINING

Recommended staffing ratio 1:20

ARRIVAL CANApEsPlease select any three from the canapé list.Organic brasserie bread olive & rosemary roll & mamas spelt loaves w morning star extra virgin olive oil, whipped butter, cracked pepper & sea salt.

ENTREE DIshEs Choose one of the following:Seared coffin bay scallops w cauliflower pickle, green apple, & crisp pancetta. {gf}Organic new zealand spring lamb cutlet w celeriac & pea milk foam. {gf}Beetroot & buffalo ricotta cannelloni w basil custard, & walnut crumb. {veg}

mAIN sELECTIoNChoose one of the following:Hereford prime beef fillet w organic garlic gnocchi, parmesan wafer & truffle essence.

Duck confit, french bean & smoked speck cassoulet w an orange glaze. {gf}King reef barramundi w squid ink potato, pea emulsion & puffed rice soil. {gf}

DEssERT sELECTIoNChoose one of the following:Potted passionfruit curd w black sesame dacquoise & toasted coconut nest. {gf}Decadent bitter sweet ‘barry’ chocolate torta & fudge gelato, w raspberry snow crisp.

Poached red apple tart, almond crumb, wine syrup & bean gelato.

Selection of fine australian cheeses, dried muscatels, charcoal lavosh & grissini.

Fresh brewed coffee, teas & infusions w handmade chocolate truffles.

PREMIUM DINING


ARRIVAL CANApEsPlease select any three from the canapé list.Selection of handmade artisan rolls & loaves w morning star extra virgin olive oil, caramelised plum balsamic, pepe saya butter, cracked pepper, murray valley pink salt.

ENTREE DIshEsChoose one of the following:Queensland squid sautéed w chorizo, kipfler potato & baby zucchini, chilli aioli & lemon.

Quinoa crusted yellow fin tuna, bay bugs & soft poached quail egg w ortiz anchovies, tomato & olive vinaigrette. {gf}Sous vide quail, potato ravioli, leek & stinging nettle sauce.

mAIN sELECTIoNChoose one of the following:Pan roasted blue eye cod, buttered scallop ravioli & kale w rouille & saffron broth. {gf}Grain fed rib eye on the bone w brioche onion, watercress & marrow salad, jus gras.

Berkshire pork fillet, green apple tarte tatin, mustard greens & aniseed broth.

Junee pasture fed lamb ragout w sweet carrot velvet, butter poached asparagus & rosemary jus.

DEssERT sELECTIoNChoose one of the following:Frangelico & bitter sweet Valrhona chocolate fondant w sticky fudge cookie.

Sour cherry brulee w buckwheat praline, beetroot tuiles & baby mint.

Peanut butter & caramel parfait w banana donuts, chocolate cream & peanut popcorn.

Selection of fine Australian cheeses & dried muscatels w charcoal lavosh & grissini.


DELUXE DINING2 CoURsE $602 CoURsE W CANApEs $653 CoURsE $753 course w canapes $80

ALTERNATE sERVE

1 CoURsE $0 2 CoURsEs $63 courses $9

A LA CARTE

$18 pER CoURsE

pREmIUm DINING2 CoURsE $752 CoURsE W CANApEs $803 CoURsE $903 course w canapes $95

ALTERNATE sERVE

1 CoURsE $02 CoURsEs $63 courses $9

A LA CARTE

$22 pER CoURsE

CRITERION DINING


ARRIVAL CANApEsPlease select any three from the canapé list.Crusty artisan sourdough rolls w whipped butter, cracked pepper & sea salt.

ENTREE DIshEsChoose one of the following:

Heirloom carrot & persian fetta tart, caramelised french shallots, elk, cabernet vinegar & toasted walnuts. {veg} Salmon assiette, smoked, confit & crudo. {gf}Berkshire pork & caramelised fig terrine, gaufrettes & mustard greens. {gf}

mAIN sELECTIoNChoose one of the following:Truffle roast chicken w potato gratin, & forest mushroom broth.

Savannah grass fed sirloin, baked onions, garlic & potato confit w café de paris butter. {gf}Palmers island mullaway w smoked, eggplant, romesco sauce & a goats cheese cigar.

DEssERT sELECTIoN Choose one of the following:Cloth bound pynganna cheddar, guava paste, handmade crisp breads.

Belgian milk chocolate mousse, bitter sweet crumb, raspberries, candy blossoms.

New season wild strawberry tarte tatin, passionfruit & meringue gelato.


CRITERIoN DINING2 CoURsE $552 CoURsE W CANApEs $603 CoURsE $653 course w canapes $70

ALTERNATE sERVE


A LA CARTE

$15 pER CoURsE

DINING EXTRAS

BRUsChETTA $7.50 per person

Char grilled tomato & basil w Sonoma grissini. {veg}Olive bruschetta w shaved parmesan. {veg}$6.00 per person Olive bruschetta w shaved parmesan {veg}Garlic & herb {veg}

mEZZE (TABLE pLATTERs)Chilled Deluxe Mezze w cured Italian meats, marinated olives, char-grilled vegetables, Turkish bread & dips. $16 per personCold Seafood Mezze w pacific & rock oysters, cooked king prawns, smoked salmon, & slipper lobster w lemons, limes, aioli & dipping sauces. $25 per person

Iced Pacific Oysters. $5 per oyster

Iced Pacific Prawns (3). $7 per personCold Vegetarian Mezze w olives, char-grilled vegetables, Turkish breads & dips. $12 per person

pALATE CLEANsE shoTsGrapefruit & gin granita.

Campari & orange sorbet.

Vodka & lime granita.

FRomAGE $25 per person

CoLD CANApEsTuna & wasabi leaf, sesame, ponzu glaze. {gf}Baby figs, serrano ham, mauri taleggio on walnut sour dough



Peeled and chilled harbour prawns, saffron aioli, fresh lime.



Cured kingfish, sticky rice, pickled ginger, betel crisp. {gf}

hoT CANApEsScallop & lemon grass siu mai, lotus root & soy sauce.


Pissaladiere - garlic, caramelised onion, d’affinos & rosemary. {veg}Beouf daube pithivier & fresh horse radish dust.


VEGETARIAN CANApEsPurple sweet potato & caramelised eshallot croquettes, blue cheese foam.



P14 © BAYLEAF 2014

CANAPESDuck liver cigars, tokay jelly & petit tarragon. $4.50Scallop & lemon grass siu mai, lotus root & soy sauce. $7.50Acaraje’- black eye pea fritter w tomato & shrimp salsa. $5.50

Tuna & wasabi leaf w sesame & ponzu glaze. {gf} $10.00Sea trout rillette w spring pea, buttered brioche. $5.50Purple sweet potato & caramelised eshallot croquettes w blue cheese foam. $4.00Petit baby figs w serrano ham, mauri taleggio on walnut sour dough. $5.00Porcini broth & smoked potato mousse w fresh Western Australian black truffles. $6.00

Duck fat potatoes w local john dory & gremolata crust. {gf} $8.50Small organic chicken, kale, smoked pimento pastry. $4.00Torched tataki wagyu beef & chestnut mushrooms en croute. $6.50Heirloom tomato, ash smoked mozzarella & baby basil tart. {v} {veg} $4.00Snapper & potato pies w a tarragon topper. $7.50Sambousek sweet spiced lamb & pomegranate lebanese pie w buffalo yogurt. $3.50House smoked duck w pumpkin custard, nut candy on organic rye & fine cress. {gf} $5.50Chilled harbour prawns, saffron aioli & fresh lime. $4.00Aged Maffra cheddar & red chard crostata. $4.00Alaskan crab profiteroles w spring greens. $7.50Croque madam on organic rye. $5.50Pissaladiere of garlic confit & caramelised onion, d’affinois & rosemary. $4.00Daube de beouf filled pithivier & fresh horseradish dust. $5.00Parmesan shortbread w cauliflower panna cotta & smoked almonds. {veg} $4.00

Crisp potato w cured trout, fennel & flying fish roe. {gf} $4.50Bayleaf’s signature baby figs, subtle gorgonzola, walnut. {veg} {gf} $5.00Vodka cured cobia & squid wafer, sturgeon caviar & soft herb. {gf} $6.00

Heirloom tomato & jannei goats curd crostata, balsamic crystal. {veg} $5.00

Jalapeno poppers w ricotta, tequila salsa shooter. {veg} {gf} $5.00Small pork belly pie, apple crumb & crackle. $5.00

Red quinoa & baby peas w jamon & pea shoots. {gf} $4.50Bayleaf’s famous duck pancakes.$4.50

Steak & frittes, béarnaise sauce. {gf} $4.50Cured kingfish w sticky rice, pickled ginger & betel crisp. $4.50House smoked duck, beetroot, nut candy on organic rye w petit greens. $5.50Homemade char sui BBQ duck spring roll w spiced plum snow. $5.00

BREAD sELECTIoNCrusty artisan sour dough rolls. $3.00Organic brasserie bread olive & rosemary roll. $3.50Selection of handmade artisan rolls & loaves. $4.00

ENTREESHeirloom carrot & persian fetta tart, caramelised french shallots, cabernet vinegar, toasted walnuts. {veg} {gf} $12.00Salmon assiette, smoked, confit & crudo. $16.00Berkshire pork & caramelised fig terrine w gaufrettes & mustard greens. {gf} $16.00Seared coffin bay scallops w cauliflower pickle, green apple & crisp pancetta. {gf} $20.00Organic new zealand spring lamb cutlet w celeriac & pea milk foam. $18.00Beetroot & buffalo ricotta cannelloni, basil custard & walnut crumb. $18.00Queensland squid sautéed w chorizo, kipfler potato & baby zucchini, chilli aioli & lemon. $20.00Quinoa crust yellow fin tuna, bay bugs, soft poached quail egg, ortiz anchovies, tomato & vinaigrette. {gf} $20.00Sous vide quail, potato ravioli, leek & stinging nettle sauce. $20.00Vodka cured ocean trout, cucumber salad & avocado puree w lemon splash. {gf} $20.00Confit organic quail w pumpkin & carrot rosti, smoked eggplant & buffalo garlic yogurt. {gf} $18.00Blue swimmer crab w sweet corn, avocado & blood orange mayonnaise. {gf}$20.00Roast almond, fetta & smoked paprika crusted lamb cutlet w carnaroli arancini. $25.00Roast duck ravioli w spring onion & hoisin, served w pickled cucumber & mandarin essence. $18.00

South coast cuttlefish & green mango salad w nahm jim. {gf} $17.00

Seared scallop, cauliflower puree & raisin salsa. {gf} $19.00Seared sea scallop, cauliflower panna cotta, trout pearls, parmesan tuille. {gf} $20.00Salad of warm pressed pig belly, heirloom carrot & celery cress w pear vinaigrette. $22.00Chicken, quail & prune roulade w sautéed king brown mushrooms, watercress salad. {gf} $16.00Warm salad of king salmon, kipfler potato & artichokes w lemon & fennel crumble. {gf} $18.00Raviolo of veal w mushroom sauté, cavolo nero & burnt butter. $18.00Young quail, trumpet mushrooms & dutch cream potatoes w rhubarb jus. {gf} $17.00

DINING

© BAYLEAF 2014 P15

MAINSTruffle roast chicken, potato gratin & forest mushroom broth. $25.00Savannah grass fed sirloin, baked onions, garlic & potato confit w café de paris butter. $30.00Palmers island mullaway, smoked, eggplant w romesco sauce & goats cheese cigar. $30.00Hereford prime beef fillet, organic garlic gnocchi, a parmesan wafer & truffle essence. $36.00Duck confit, french beans & smoked speck cassoulet, orange glaze $36.00King reef barramundi w squid ink potato, pea emulsion & puffed rice soil. {gf} $36.00Pan roasted blue eye cod & buttered scallop ravioli w crisp kale, rouille & saffron broth. $38.00Grain fed beef rib eye, on the bone, brioche, eschallots, watercress & marrow salad, jus gras. $34.00Berkshire pork fillet, green apple tarte tatin w mustard greens & aniseed broth. $34.00Junee pasture fed lamb, ragout w a sweet carrot velvet & butter poached asparagus, rosemary jus. $35.00Roasted baby chicken w a pumpkin & goat’s curd rotolo, jerusalem artichoke, lemon & sage. $30.00Pan-fried ocean trout w a warm salad of potato, asparagus, quail egg & horseradish cream. $33.00Confit corn fed chicken w a forest mushroom tarte tatin, white truffle peas & dauphinoise potato. $28.00Hereford prime beef fillet, calva nero & heirloom carrot w rosti potato & a shiraz reduction. $36.00

Pan roasted snapper & baby fennel, brandade w sauce vierge. {gf} $33.00

Wagyu beef cheek, beetroot custard & rich jus w horse radish foam. {gf} $36.00Rangers valley beef cheek w horseradish skordalia, wild roquette, rich jus & tomato oil. {gf} $32.00Poached hapuka w prawn & prosciutto bubble & squeak & lemon vierge sauce. {gf} $34.00Pan fried fillet of beef w butter poached asparagus, pommes galette & pinot noir jus. $36.00Tamarind roast lamb rack, spiced eggplant caviar w yoghurt broth & marinated labne. {gf} $36.00Roasted pistachio chicken, creamy white polenta w roasted heirloom carrots & madeira jus. $28.00Roasted musket duck w pressed binji potato, black cabbage salsa & burnt pineapple glaze. {gf} $33.00Grilled coral trout w steamed kipfler potato, caper gremolata & crab butter. {gf} $34.00Cone bay barramundi w puy lentil, winter vegetable ragout & eggplant crisps. {gf} $34.00

SWEET CANAPESLiquorice & blueberry zabaglione shots w biscotti crumb $4.00

Meringue, passionfruit & vanilla bean gelato pops, dry ice moss {gf} $5.00Potted saffron & cardamom brulee w a shortbread praline $4.00

Bayleaf infused panna cotta, pistachio &, season’s blossoms {gf} $5.00Passionfruit & mascarpone slice $4.50Homemade bayleaf macaroons $5.00Baked baby pear, honey & lavender tarts $4.00Rhubarb & blueberry frangipane tart, clotted cream $5.50Lemon & passionfruit pots de la crème w short bread grissini $5.00Caramel popping chocolate éclairs $4.50Raspberry & white chocolate cannoli $4.00Banana & treacle ‘ jaffa cake’ $4.00Raspberry & vanilla bean panna cotta w toffee soil $4.00Bread & butter pudding, & banana custard $4.00Green tea sago pudding w black sesame crumb $4.00

1-2 BITEs pER pERsoN

1 portion per person

CoFFEE sELECTIoNFresh brewed coffee, teas & infusions $4.00Fresh brewed coffee, teas & infusions w handmade chocolate truffles $5.00

DESSERTSCloth bound pynganna cheddar, guava paste, handmade crisp breads. $15.00Belgian milk chocolate mousse, bitter sweet crumb, raspberries & candy blossoms. $12.00New season wild strawberry tarte tatin w passionfruit & meringue gelato. $12.00Potted passionfruit curd, black sesame dacquoise & toasted coconut nest. {gf} $14.00Decadent bitter sweet ‘barry’ chocolate torta & fudge gelato & raspberry snow crisp. {gf} $14.00Poach red apple tart, almond crumb, wine syrup & vanilla bean gelato. {gf} $14.00Selection of fine australian cheeses w dried muscatels, charcoal lavosh & grissini. $14.00Frangelico bitter sweet valrhona chocolate fondant & sticky fudge cookie. $18.00Sour cherry brulee, buckwheat praline w beetroot tuiles & baby mint. $18.00Peanut butter & caramel parfait w banana donuts, chocolate cream & peanut popcorn. {gf} $18.00Rich chocolate & caramel tart, pistachio candy & honey ice cream. $18.00Chocolate & honey mousse on chocolate shortbread w honeycomb. $16.00Rhubarb frangipane w cherry & white chocolate gelato. $16.00Citrus panna cotta w warm pimms & orange soup & a vanilla biscuit. {gf} $14.00Kaffier lime & coconut panna cotta w ginger crisps & syrup. $14.00Handcrafted green apple & vanilla bean pie w rum & raisin gelato. {gf} $14.00

Citrus cheese cake w seasons berries & lemon thyme. {gf} $14.00Classic white chocolate, cherry sherry trifle. $12.00Valrhona chocolate fondant w caramel sauce & hazelnut sea salt praline. $15.00

P16 © BAYLEAF 2014

TAsTING ThREEEIGhT CoURsEs $100 pER pERsoN matching wines $100 per person

NV Bress Pinot Noir + Chardonnay NV - Yarra Valley Vic

Globe artichoke w spring pea & black quinoa salad. {gf} {v}12 Sandalford Semillon + Sauvignon Blanc - Margaret River WA

Queensland squid sautéed w chorizo, kipfler potato & baby zucchini, chilli aioli & lemon. {gf}12 Twofold Riesling - Clare Valley SA

Quail breast, pancetta, sage w confit garlic & rhubarb dust. {gf}12 Oakridge “Over the Shoulder” Chardonnay - Yarra Valley Vic

Pan roasted blue eye cod, buttered scallop ravioli & crisp kale w rouille, saffron broth. {gf}12 Tamar Ridge Gewurztraminer - Tamar Valley Tas

Kiwi fruit & vodka sorbet. {gf} {v}Hereford prime beef fillet w organic garlic gnocchi, parmesan wafer & truffle essence.

10 Punt Road Merlot - Yarra Valley Vic

Cloth bound pynganna cheddar, guava paste & handmade crisp breads.

10 Margan Family Vineyard Shiraz - Hunter Valley NSW

Frangelico & bitter sweet valrhona chocolate fondant w a sticky fudge cookie.

12 3 Bridges Botrytis Semillon - Riverina, NSW

TAsTING FoURTEN CoURsEs $120 pER pERsoN

matching wines $120 per person

NV Henschke Lenswood Blanc de Noir - Adelaide Hills SA

Red quinoa, jerusalem artichoke, vine tomato & pumpkin gel w soft herbs. {gf}13 Thomas “Six Degrees” Semillon - Hunter NSW

Blue swimmer crab w sweetcorn, avocado & blood orange mayonnaise. {gf} 13 Philip Shaw Gardener Pinot Gris - Orange NSW

Seared sea scallop, cauliflower panna cotta & trout pearls w a parmesan tuille. {gf}13 Petaluma Hanlin Hill Riesling - Clare Valley SA

Young quail w trumpet mushrooms, dutch cream potato & rhubarb jus. {gf}12 Sandalford Rose - Margaret River WA

King reef barramundi, squid ink potato & pea emulsion w puffed rice. {gf}12 Bruno Sorg Pinot Blanc - Alsace France

Textures of green apple.

Tamarind roast lamb rack w spiced eggplant caviar, yoghurt broth & marinated labne. {gf}10 Pike & Joyce Pinot Noir - Adelaide Hills SA

Rangers valley beef cheek w horseradish skordalia, wild roquette w rich jus & tomato oil.

12 Petaluma Hundred Line Cabernet Sauvignon - Coonawarra SA

Cloth bound pynganna cheddar, guava paste & handmade crisp breads.

11 Castellare di Castellina Chinati Classico - Tuscany Italy

Potted passionfruit curd w black sesame dacquoise & toasted coconut nest.


TAsTING oNEsIX CoURsEs $80 pER pERsoN

matching wines $80 per person

NV Eternity Sparkling Cuvee - Victoria regions

Duck liver cigars w tokay jelly & petit tarragon.

12 Coriole Chenin Blanc - McLaren Vale SA

Globe artichoke, spring pea & black quinoa salsa. {gf}13 Richland Pinot Grigio - Riverina NSW

Textures of green apple. {gf} {v}Organic new zealand spring lamb cutlet w celeriac & pea milk foam.

12 Westend Estate Pinot Noir - Tumberumba NSW

Wagyu rump, dry aged sirloin & rangers valley beef fillet, trumpet mushrooms & dutch cream potato, rhubarb jus. {gf}12 St Hallett Gamekeepers Cabernet Sauvignon - Barossa SA

Blueberry bombe alaska. {gf}12 3 Bridges Botrytis Semillon - Riverina, NSW

TAsTING TWosEVEN CoURsEs $90 pER pERsoN matching wines $90 per person

NV Calabria Prosecco - Veneto, Italy

Chilli polenta, whitlof & smoked blood orange w janiae goats curd. {gf} {veg}13 Westend Estate Sauvignon Blanc - Marlborough NZ

Seared coffin bay scallop, miso & sushi rice w ginger & seaweed crisps. {gf}12 Westend Estate Riesling - Eden Valley SA

Pan roasted blue eye cod, buttered scallop ravioli, crisp kale, rouille & saffron broth.

12 Tussock Pinot Gris - Nelson NZ or 12 St Hallett Rose - Barossa Valley SA

Boysenberry & champagne granita. {gf} {v}

Wagyu beef cheek w beetroot custard, rich jus & horse radish foam {gf}12 Rolf Binder Shiraz - Barossa Valley SA

Cloth bound pynganna cheddar, guava paste, & handmade crisp breads.

10 Magpie Estate “The Call” Grenache + Mourvedre - Barossa SA

Chocolate & honey mousse on chocolate shortbread w honeycomb.


TASTING

© BAYLEAF 2014 P17

PREMIUM BUFFET

ARRIVAL CANApEsPlease select any three from the canapé list

Organic brasserie bread olive & rosemary roll & mamas spelt loaves w morning star extra virgin olive oil, whipped butter, cracked pepper & sea salt.

ENTREE DIshEsSeared coffin bay scallops w cauliflower pickle, green apple, & crisp pancetta. {gf}Organic new zealand spring lamb cutlet w celeriac & pea milk foam. {gf}Beetroot & buffalo ricotta cannelloni w basil custard, & walnut crumb.

mAIN sELECTIoN Hereford prime beef fillet w organic garlic gnocchi, parmesan wafer, truffle essence.

Duck confit, french bean & smoked speck cassoulet, orange glaze.

King reef barramundi w squid ink potato, pea emulsion & puffed rice soil. {gf}

sIDE DIshEsCrisp baby endive & elk w blue cheese, garlic ciabatta & smoked speck.

Charred cauliflower & sugar peas, fennel crumb. {gf}

Roast garlic & thyme dauphinoise potato, heidi gruyère crust. {gf}

DEssERT sELECTIoNFrangelico & bitter sweet valrhona chocolate fondant w sticky fudge cookie.

Sour cherry brulee w buckwheat praline, beetroot tuiles & baby mint


Selection of fine australian cheeses & dried muscatels w charcoal lavosh & grissini.


pREmIUm BUFFET1 CoURsE $451 CoURsE W CANApEs $60 2 CoURsE $602 CoURsE W CANApEs $753 CoURsE $803 CoURsE W CANApEs $95

Bayleaf’s buffet selections are designed to

compliment an event in which socialising and

interaction are encouraged. All courses are served

on large, beautifully presented platters and may be

table share or side buffets. Menus may be custom

designed by the Bayleaf team or clients may add to

their selection from the dining extras menu.

TABLE & SIDE BUFFETS

CRITERION BUFFET

ARRIVAL CANApEsPlease select any three from the canapé list.Crusty artisan sourdough rolls w whipped butter, cracked pepper & sea salt

ENTREE DIshEsHeirloom carrot & persian fetta tart, caramelised french shallots, elk, cabernet vinegar & toasted walnuts. {gf} {veg}

Salmon assiette, smoked, confit & crudo. {gf}

Berkshire pork & caramelised fig terrine, gaufrettes & mustard greens. {gf}

mAIN sELECTIoNTruffle roast chicken w potato gratin, & forest mushroom broth.

Savannah grass fed sirloin, baked onions, garlic & potato confit w café de paris butter.

Palmers island mullaway w smoked, eggplant, romesco sauce, & a goats cheese cigar.

sIDE DIshEsPetit baby leaf salad, caramelised plum, french shallots. {gf}

Roast broccolini & torched pumpkin, honey syrup. {gf}

Duck fat kipfler potato, rosemary salt. {gf}

DEssERT sELECTIoNCloth bound pynganna cheddar, guava paste, handmade crisp breads.




CRITERIoN BUFFET1 CoURsE $351 CoURsE W CANApEs $45 2 CoURsE $552 CoURsE W CANApEs $653 CoURsE $703 CoURsE W CANApEs $85

P18 © BAYLEAF 2014

BBQ CANAPÉ

Pricing based on a minimum of 50 guests. Your guests can enjoy additional items from the dining extras menu.

2-4 BITEs pER CANApés.1 CANApé pER pERsoN.up to a 2 hour duration.

CANApE sTYLE BBQ oNE$25 per person

Petit spiced boerewors sausages.

Lemon scented calamari. shaslicks w five spice aioli. {gf}BBQ field mushrooms w balsamic & olive oil. {gf} {veg}Smoked pepper chicken sosaties.

BBQ zucchini & sweet corn cakes w sweet & sour pimento.

CANApE sTYLE BBQ TWo $35 per person

Small chicken & sage sausages.

BBQ king prawns w garlic chive butter. {gf}Succulent lamb cutlets w preserved lemon, saffron & thyme. {gf}Half shell scallops w sticky red onions & chorizo.

Lamb, chicken & beef churrasco. {gf}Aubergine & haloumi brochettes w salt roast tomatoes. {gf}

CANApE sTYLE BBQ ThREE$45 per person

BBQ moroccan scampi tails w harrisa, pomegranate & yoghurt.

Succulent lamb cutlets w preserved lemon, saffron & thyme. {gf}Angus beef short rib beef, sticky asian flavours. {gf}Warm tofu pockets w lime scented tuna logs. {gf}Half shell scallops w sticky red onions & chorizo..

Char-grilled broccolini & asparagus w truffle oil & parmesan crisps. {gf}Handmade pork & apple sausages.

CRITERION SHARE TABLE

mENU oNEARRIVAL CANApEsPlease select any three from the canapé list.Crusty artisan sour dough rolls, whipped butter, cracked pepper & sea salt.

ENTREE DIshEsHeirloom carrot & persian fetta tart, caramelised french shallots, elk, cabernet vinegar & toasted walnuts. {gf} {veg}Salmon assiette, smoked, confit & crudo. {gf}Berkshire pork & caramelised fig terrine, gaufrettes & mustard greens. {gf}

mAIN sELECTIoNPetit spiced boerewors sausages.

Lemon scented calamari shaslicks w five spice aioli. {gf}BBQ field mushrooms w balsamic & olive oil. {gf}Smoked pepper chicken sosaties.

BBQ’d zucchini & sweet corn cakes w sweet & sour pimento.

sIDE DIshEsPetit baby leaf salad, caramelised plum balsamic, french shallots. {gf} {v}Roast broccolini & torched pumpkin, honey syrup. {gf} {v}Duck fat kipfler potato, rosemary salt. {gf}




Freshly brewed coffee, teas & infusions.

BBQ oNE1 CoURsE $251 CoURsE W CANApEs $352 CoURsE $402 CoURsE W CANApEs $553 CoURsE $603 CoURsE W CANApEs $75

PREMIUM SHARE TABLE

mENU TWoARRIVAL CANApEsPlease select any three from the canapé listOrganic brasserie bread olive, rosemary roll & mamas spelt loaves w morning star extra virgin olive oil & whipped butter.

ENTREE DIshEsSeared coffin bay scallops w cauliflower pickle, green apple, & crisp pancetta. {gf}Organic new zealand spring lamb cutlet w celeriac & pea milk foam. {gf}Beetroot & buffalo ricotta cannelloni w basil custard, & walnut crumb.

mAIN DIshEsSmall chicken & sage sausages

BBQ king prawns w garlic chive butter. {gf}Succulent lamb cutlets w preserved lemon, saffron & thyme. {gf}Half shell scallops w sticky red onions & chorizo. {gf}Lamb, chicken & beef churrasco. {gf}

sIDE DIshEsCrisp baby endive & elk w blue cheese, garlic ciabatta & smoked speck. {gf} {v}Charred cauliflower & sugar peas, fennel crumb. {gf} {v}Roast garlic & thyme dauphinoise potato, heidi gruyère crust. {gf}

DEssERT sELECTIoNPotted passionfruit curd w black sesame dacquoise & toasted coconut nest.

Decadent bitter sweet ‘barry’ chocolate torta & fudge gelato, w raspberry snow crisp.

Poached red apple tart, almond crumb, wine syrup & bean gelato.

Selection of fine australian cheeses, dried muscatels, charcoal lavosh & grissini.


BBQ TWo1 CoURsE $301 CoURsE W CANApEs $45 2 CoURsE $502 CoURsE W CANApEs $653 CoURsE $703 CoURsE W CANApEs $85

PLATED BBQ

ARRIVAL CANApEsPlease select any three from the canapé listSelection of handmade artisan rolls & loaves w morning star extra virgin olive oil, caramelised plum balsamic, pepe saya butter, cracked pepper, murray valley pink salt.

ENTREE DIshEs Please choose one of the following:Seared coffin bay scallops w cauliflower pickle, green apple, & crisp pancetta. {gf}Organic new zealand spring lamb cutlet w celeriac & pea milk.

Beetroot & buffalo ricotta cannelloni w basil custard, & walnut.

mAIN DIshEs Please choose one of the following:Hereford prime beef fillet w organic garlic gnocchi, parmesan wafer & truffle essence. {gf}Duck confit, french bean & smoked speck cassoulet w an orange glaze. {gf}King reef barramundi w squid ink potato, pea emulsion & puffed rice soil. {gf}

sIDE DIshEs Please choose two of the following:Crisp baby endive & elk w blue cheese, garlic ciabatta & smoked speck. {gf} {v}Charred cauliflower & sugar peas, fennel crumb. {gf} {v}Roast garlic & thyme dauphinoise potato, heidi gruyere crust. {gf}

DEssERT sELECTIoN Please choose one of the following:Frangelico & bitter sweet valrhona chocolate fondant w sticky fudge cookie.

Sour cherry brulee w buckwheat praline, beetroot tuiles & baby mint.


Selection of fine australian cheeses & dried muscatels w charcoal lavosh & grissini.


pLATED BBQ1 CoURsE $351 CoURsE W CANApEs $50 2 CoURsE $552 CoURsE W CANApEs $703 CoURsE $75-3 CoURsE W CANApEs $90

BBQ

© BAYLEAF 2014 P19

CRITERION SHARE TABLE

ARRIVAL CANApEsPlease select any three from the canapé list. Crusty artisan sour dough rolls w whipped butter, cracked pepper & sea salt.

ENTREE DIshEsHeirloom carrot & persian fetta tart, caramelised french shallots, elk, cabernet vinegar & toasted walnuts. {gf} {v}Salmon assiette, smoked, confit & crudo. {gf}Berkshire pork & caramelised fig terrine, gaufrettes & mustard greens. {gf}

mAIN DIshEsWagyu beef sosaties, apricots, onions charred w sweet corn pop.

Succulent rosemary roast lamb w parsnip puree, crisp ecshallots, calvados jus.

Tuscan roast spatchcock, smoked new season potatoes, salsa verde. {gf}

sIDE DIshEsBaby leaf salad, caramelised plum french shallots. {gf} {v}Roast broccolini & torched pumpkin, honey syrup. {gf} {v}Duck fat kipfler potato, rosemary salt. {gf}





CRITERIoN BUFFET CARVERY shARE1 CoURsE $251 CoURsE W CANApEs $352 CoURsE $402 CoURsE W CANApEs $553 CoURsE $603 CoURsE W CANApEs $75

PREMIUM SHARE TABLE

ARRIVAL CANApEsPlease select any three from the canapé listOrganic brasserie bread olive & rosemary roll & mamas spelt loaves w morning star extra virgin olive oil, whipped butter, cracked pepper & sea salt.

ENTREE DIshEsSeared coffin bay scallops w cauliflower pickle, green apple, & crisp pancetta. {gf}Organic new zealand spring lamb cutlet w celeriac & pea milk foam. {gf}Beetroot & buffalo ricotta cannelloni w basil custard, & walnut. {veg}

mAIN DIshEsSteamed sea bass w sweet leek mash, gordal olive & flat leaf parsley salsa. {gf}Sumac crust lamb rump roasted w chick pea & saffron ragout, roast garlic crisps, fresh mint.{gf}Whole roasted pumpkin, ricotta & portobello mushroom bastilla.

sIDE DIshEsCrisp baby endive & elk w blue cheese, garlic ciabatta & smoked speck. {gf}Charred cauliflower & sugar peas, fennel crumb. {gf} {v}Roast garlic & thyme dauphinoise potato, heidi gruyère crust. {gf} {veg}

DEssERT sELECTIoNPotted passionfruit curd w black sesame dacquoise & toasted coconut nest.

Decadent bitter sweet ‘barry’ chocolate torta & fudge gelato, w raspberry snow crisp.

Poached red apple tart, almond crumb, wine syrup & bean gelato. {gf}Selection of fine australian cheeses, dried muscatels, charcoal lavosh & grissini.


pREmIUm BUFFET CARVERY shARE1 CoURsE $301 CoURsE W CANApEs $45 2 CoURsE $502 CoURsE W CANApEs $653 CoURsE $703 CoURsE W CANApEs $85

BUFFET CANAPÉ

Please add to any of these menus from the dining extras menu. Up to a 2 hour duration. Stand-up menus are fork style meals. Please consider the addition of sweet & savory canapés to our stand-up menus from the canapés menu page.

sTAND Up sTYLE CARVERY oNE$25 per person

mAIN DIshEsWagyu beef sosaties, apricots & onions charred w sweet corn pop.

Succulent rosemary roast lamb w parsnip puree, crisp ecshallots, calvados jus. {gf}Tuscan roast spatchcock, smoked new season potatoes, salsa verde. {gf}

sIDE DIshEsPetit baby leaf salad, caramelized plum, french shallots. {gf} {v}Roast broccolini & torched pumpkin, honey syrup. {gf} {v}Duck fat kipfler potato, rosemary salt. {gf}

sTAND Up sTYLE CARVERY TWo$35 per person

mAIN DIshEsSteamed sea bass w sweet leek mash, gordal olive & flat leaf parsley salsa. {gf}Sumac crust lamb rump roasted w chicken pea & saffron ragout, roast garlic crisps, fresh mint.{gf}Whole roasted pumpkin, ricotta & portobello mushroom bastilla.

sIDE DIshEsCrisp baby endive & elk w blue cheese, garlic ciabatta & smoked speck. {gf} {v}Charred cauliflower and sugar peas, fennel crumb. {v}Roast garlic & thyme dauphinoise potato, heidi gruyère crust. {gf}

CARVERYDINING EXTRAS

BRUsChETTA $7.50 per person

Char grilled tomato & basil w Sonoma grissini. {veg}Olive bruschetta w shaved parmesan. {veg}$6.00 per person Olive bruschetta w shaved parmesan {veg}Garlic & herb {veg}

mEZZE (TABLE pLATTERs)Chilled Deluxe Mezze w cured Italian meats, marinated olives, char-grilled vegetables, Turkish bread & dips. $16 per personCold Seafood Mezze w pacific & rock oysters, cooked king prawns, smoked salmon, & slipper lobster w lemons, limes, aioli & dipping sauces. $25 per person

Iced Pacific Oysters. $5 per oyster

Iced Pacific Prawns (3). $7 per personCold Vegetarian Mezze w olives, char-grilled vegetables, Turkish breads & dips. $12 per person

pALATE CLEANsE shoTsGrapefruit & gin granita.

Campari & orange sorbet.

Vodka & lime granita.

FRomAGE $25 per person

CoLD CANApEsTuna & wasabi leaf, sesame, ponzu glaze. {gf}Baby figs, serrano ham, mauri taleggio on walnut sour dough



Peeled and chilled harbour prawns, saffron aioli, fresh lime.



Cured kingfish, sticky rice, pickled ginger, betel crisp. {gf}

hoT CANApEsScallop & lemon grass siu mai, lotus root & soy sauce.


Pissaladiere - garlic, caramelised onion, d’affinos & rosemary. {veg}Beouf daube pithivier & fresh horse radish dust.


VEGETARIAN CANApEsPurple sweet potato & caramelised eshallot croquettes, blue cheese foam.



P20 © BAYLEAF 2014

Bayleaf’s interactive

food stations offer a chic

alternative to a traditional

buffet style service and

are the perfect addition

to a traditional cocktail

party menu. These

stations are beautifully

presented, each featuring

a different cuisine to

encourage guests to

graze on foods that they

otherwise might never

have sampled.

EATING HOUSES

ChUR BURGER $15 per person

Bring the Chur burger to your guest’s next event dining experience. The signature burger of partner chef Warren Turnbull and hailed as the best burger in Sydney by SMH, Bayleaf is the only caterer able to offer the Chur burger as part of it’s extensive menu selection. Juicy and delicious… Chuuuur(s) !!

CARVING TRoLLEYs$14 per person

Bring the party to the people with mobile trolleys that come to your guests at their table. Items may include;

Roasted lamb.

Roast beef.

Glazed ham.

Roasted butternut.

Flavours of citrus, pesto, yoghurt and chutneys.

Breads and dampers.

CARVING hEAVEN$13 per person

Offering guests a selection of succulent meats, this station may include beef, ham, turkey, lamb, pumpkin and pork all served with dressings, sauces and salads to make an amazing meal. Select from baguettes, baps, sour dough rolls or light rye to complete.

mEXICAN RoTIssERIE$16 per person

Experience the Mexican love for soft corn tortillas accompanied by spicy pulled suckling pig from the wood fired rotisserieServed with classic Mexican sides of Pico de Gallo, shredded cheeses, avocado, jalapenos and more.

© BAYLEAF 2014 P21

DUmpLING hoUsE$9 per person

Fresh, exciting and bursting with flavour! Bayleaf dumplings are served in authentic bamboo steamer baskets and lend a touch of the oriental to any event. A multitude of options to choose from, these are also ideal for vegetarians.

sUshI TRAIN $POA per person

An industrial sized conveyor belt stretches an incredible 50 metres across the floor. Long benches are positioned either side of the belt which travels at the speed of a traditional sushi train carrying a stunning array of European and Japanese appetizer style food items as it passes by.

LIVE RoTIssERIE$12 per person

Live carving by one of Bayleafs skillful executive chefs offers visual culinary craftsmanship for your guests to enjoy! Whole suckling pigs, roasted beef fillet, organic chickens straight from the oven, served with all the accompaniments, roasted carrots, parsnips, gravy, apple sauce, mustards.

ChAmpAGNE oYsTER BAR$20 per person

Adding a little old world sophistication to your event, Bayleafs live oyster shucking station combined with the elegance of French or Australian bubbles all served on a gigantic slab of ice makes for a unique guest experience.

ThE jApANEsE GARDEN$18 per person

Watch our sushi master work his way around beautiful soft shell crab spider rolls, slicing the freshest fish available and serving with all the trimmings; seaweed salad, wasabi, pickled ginger, edamame.

poULET RÔTI$11 per person

The French do chicken well. Bayleaf chefs will serve stunning coal roasted chickens presented in a traditional French style with fresh baguette, Aioli and crisp lettuce.

spIT RoAsTED TUNA$16 per person

Food that inspires. This station includes a whole & majestic slow roasted tuna over smoky walnut and coconut husks until beautifully rare with japanese, mediterranean and with Pacific flavours to accompany.

DoWN UNDER$23 per person

This themed station is reflective of the Australian outback. From paddock to plate. Think an outline of gum trees, wire fences, timber boxes, windmill, rusty signs and the wafting smell of BBQ smoke. Selections may include:

Northern rivers grain-fed Lamb cutlet served 2 ways.

Tasmanian saffron, preserved lemon, sweet roasted garlic.

Hereford prime beef tenderloin, shaved fresh Oberon black truffles,

Dutch cream potato, Jus Gras

ThE ChARCUTERIE$13 per person

Let your guests enjoy the rustic experience of watching gorgeous whole hams carved off the bone served with a selection of mustards & chutney, farmhouse terrine, blood orange pate, prosciutto, duck and complimentary accompaniments.

VEGE pATCh$13 per person

This is one for the vegetarians. Bayleaf chef’s will hand roll gnocchi amidst clouds of flour. The station will include whole parmesan wheels, potato sacks, whole pumpkins, potted vegetables and herbs. Offerings may include:

Handmade potato & confit garlic Gnocchi

Truss tomato & petit basil sauce

Or

Sauté fresh water yabby with sage and burnt butter

Wild forest mushrooms cooked in our oversized pans

Wood ear, shitake, nameko, chestnut, oyster, shitake and Swiss brown mushrooms with caramelized French shallots and beautiful fresh herbs

mAsh mARTINIs$12 per person

This one is for those looking to impress with unique food stations! Let Bayleafs artisanal chefs pipe mash potatointo a martini glass, with your choice of toppings including spicy chorizo sausage, bacon pieces, sour cream, grated cheese, sautéed mushrooms, chives, BBQ chicken and spinach, lobster cream & mushroom sauce.

TABLEshARE $31 per person

A novel concept for those willing to think outside the box. Tableshare encourages guests to enter a private dinning space as part of a larger event. Once seated,two main courses and two sides are served in the centre of the table of ten guests. Guests then depart and another round begins – just like a round robin! Perfect for a VIP area or just part of the party.

CAFE hEAVEN$POA per person

Your personalised cafe menu of 3-5 items, ordered at the table from the waiter and delivered back to you in minutes, like this:

Salmon assiette, smoked, confit & crudo.

Duck confit, french bean & smoked speck cassoulet.

Frangelico & bitter sweet Valrhona chocolate fondant w sticky fudge cookie.

FRENCh hIGh TEA$18 per person

Create a stunning French salon de thé at your next event. Mountains of themed ‘mini’s’ may include:

Mini Bayleaf macaroon tower.

Pissaladiere - garlic, caramelised onion, d’affinois and rosemary.

Croque Madam on organic rye.

Alaskan crab profiteroles, spring greens.

Beouf daube pithivier.

Petit gateau opéra.

Strawberry short cake.

mEXICANA CANDYLAND$18 per person

A Southern Candy crush. Get your guests sugar high with an amazing display including churros chocolate fountain, giant lolly pops, cupcakes, tortas, hand rolled donuts, boil and soft lollies and much more!

FANTAsY LAND CAsTLE CAKE $POA per person

A colossal cake measuring an immense three metres in height by two metres in diameter is concealed in a vaulted ceiling above your guests, unbeknown to them. At the conclusion of main course, at an appropriate time, the cake is ‘revealed’ by being dropped into the centre of the room to an incredible fanfare and applause from the audience and waitstaff alike. Huge bowls of strawberries and cream are bought in and Dames et Messieurs, your dessert is served! Guests feel like Alice in Wonderland and celebrate accordingly…What a party!

ToRTILLA TAsTING$15 per person

Offer your guests a little contemporary Mexican. Bayleaf chef’s will serve six inch soft shell corn tortillas accompanied by coriander, cabbage and spring onion with:

Roasted duck with spicy mole, lime and marinated red onion

Or

Marinated fish, chipotle and radish.

Or

Pinto beans, guacamole, pico de gallo and queso cream. (V)”

moRoCCAN BAZAAR$12 per person

This themed station is a feast for all the senses – from the incredible smells to the authentic look and feel of the service using Tagines from Bayleaf’s oversized paella pans. The station may include lamb meatballs, falafels v, chicken meatballs, served in aromatic tomato & saffron sauce with dried fruit spiced cous cous.

BRAZILIAN BBQ$19 per person

A traditional Brazilian Churrasco! This is the destination for juicy BBQ pork, beef, chicken and giant king prawns marinated authentically the Brazilian way and cooked over Bayleafs coal BBQ, served with homemade Chimi churri, salsa criolla and jalapeño aioli. Selections may include:

Feijoada – Braised black beans, orange & spiced pork sausage, cooked in our open pans

Pao de Queijo - BBQ Brazilian cheese breads

Baskets of fried chucky polenta and potato chips

BBQ baby zucchinis and peppers

Galinhada - Slow cooked organic chicken, green onions, sweet corn and cilantro with turmeric rice, cooked ‘live’ in our open pans

Colourful, authentic Brazilian salad boxes

Sweet potato, bean and quinoa

TEppANYAKI $30 per person

The Teppanyaki experience offers a little bit of Japanese delicacy and sophistication to any event. Ten guests are seated at a Teppanyaki grill. The Teppanyaki specialist chef begins with a prawn and snow pea shoots finished with ponzu, followed by teriyaki chicken and the famous teppan egg rice show. An impressive “thank you” written in salt concludes the 30 minute experience and the guests then rotate. .

P22 © BAYLEAF 2014

FIRsT CoURsEButternut squash soufflé w wild roquette, harrisa & french shallots. $12.00

Globe artichoke, spring pea & black quinoa salad. {gf} {v} $13.00Petit heirloom tomato tarte tatin w plum balsamic & jannai goat’s curd. $15.00Pumpkin & carrot rosti, smoked eggplant w sumac yoghurt dressing. {gf} {v} $14.00Mille feuille of forest mushrooms, sautéed zucchini flowers & mushroom essence. {gf} {v} $16.00Roasted summer vegetable salad w buratta, orange vinaigrette & macadamia nuts. {v} $15.00Zucchini & preserved lemon mascarpone roulade w baby vegetables & spring cress. {gf} $14.00Roasted fig & gorgonzola, braised whitlof salad, mulled wine syrup w toasted walnuts. {gf} {v} $16.00Beetroot, orange & horseradish gratin w yarra valley fetta, baby rocket leaves. {gf} $16.00

mAIN CoURsEZucchini, red pepper & eggplant cannelloni, torched persian fetta & carrot emulsion. {gf} $25.00Hand rolled potato & garlic gnocchi, courgette flowers, ricotta, tomato essence. $25.00Potato gnocchi w pumpkin veloute, fresh yarra valley goats curd, pine nuts & parmesan curls. $25.00Pea & tarragon cappellacci, parsnip, pine nut & sultana buerre noisette. {gf} $25.00Japanese eggplant & sweet corn polenta roulade, vine tomato sauce, cauliflower gratin, baby basil. {gf} $25.00Leek & ricotta cannelloni w vine tomato sauce, celery cress & parmesan. $25.00Saffron & chick pea hotpot, seasons vegetables, polenta & garlic chip. {gf} {v} $25.00Quinoa stuffed vine tomato w saffron & tomato broth & torched silken tofu crust. {gf} {v} $25.00Silken tofu & shiitake mushroom ragout pillows, aniseed broth, baby asian vegetables & crisp straw mushrooms. {gf} {v} $26.00

VEGETABLE sIDEsRoasted dutch cream potatoes, rosemary sea salt. {gf} $7.00

Roast baby broccoli, hazelnut lemon crunch. {gf} {v} $$7.00

Heirloom baby carrots, leatherwood honey butter. {gf} $7.00

French potato gratin, cheese crust. {gf} $7.00Petit endive & cress salad, caramelised plum balsamic, french shallots. {gf} {v} $7.00

Roast broccoli & torched pumpkin w honey syrup. {gf} {v} $7.00

Crispy duck fat kipfler potatoes. {gf} $7.00Crisp young endive & elk w blue cheese, garlic ciabatta & crisp shallot. {gf} $7.00

Charred cauliflower & sugar peas, fennel crumb. {v} $8.00

Steamed snow peas & green beans w lemon & garlic. {gf} {v} $8.00

Lobster mash w chive butter. {gf} $12.00

Roquette, pear & parmesan salad & balsamic dressing. {gf} $6.00

Avocado, cucumber & baby cos w vincotto dressing. {gf} {v} $8.00Hand cut fat chips w home made tomato relish & seeded mustard aioli. {gf} {v} $7.00

VEGETARIAN

P24 © BAYLEAF 2014

There is no love sincerer than the love of food.

george bernard shaw

© BAYLEAF 2014 P25

BoX oNE $15 pER pERsoN

Please choose one from each sectionArtisan seeded baguette w wood smoked ham off the bone, beetroot slaw, rocket & avocado.

Roasted chicken breast, lettuce, red peppers, alfalfa & mayonnaise on seeded grain loaf.

House roasted beef, tomato onion jam, lettuce & herb mayonnaise on rustic white loaf.

Free range egg, rocket, spring onion on crusty baguette.

Deli style packet of crisps.

Sweet chocolate bar.

Coconut & raspberry friands.{gf}

Organic fruit & seed bar. ({gf}Homemade fruit & nut granola slice. {gf}White chocolate & macadamia nut cookies.

Chocolate & banana home made muffin.

Homemade date & rolled oat cookies.

Queensland bananas.

Juicy navel oranges.

Large sweet mandarins.

Crispy granny smith apple.

BoX ThREE $45 pER pERsoN

Please choose one from each sectionSoy & quinoa sour dough, wagyu corn beef, wood roast tomato, dijon, rocket & jarlsberg.

Poached lobster & celeriac remoulade on seeded artisan baguette topped w caviar & baby cress.

King prawn remoulade, young cress, cherry tomato & lemon on french baguette.

Marinated lamb, olives, cos lettuce, cucumber, fetta & tzatziki mayonnaise on turkish.

Smoked chicken, roman lettuce, bacon, parmesan, croutons & caesar dressing on a linseed roll.

Orrecchiette w pink salmon, chives, avocado & mascarpone mayonnaise.

Pumpkin & bean salad w crumbed haloumi, apple balsamic. {veg}Seared yellow fin tuna nicoise salad w green olive dressing.

Lime & coconut rice noodles w poached ginger chicken & crisp shallot. {veg}Fresh picked crab & pomegranate salad w fresh citrus & spring leaves {gf} {v}

Queensland ladies finger bananas.

Beautiful fresh mixed berries.


Soft white peaches.

Small red & green grapes.

Cured trout & baby beetroot salad w goat’s cheese & balsamic plum. {gf} {veg}Fresh shelled crystal bay prawns w papaya & lime dressing. {gf}Duck & pear rillettes w crisp petite garlic croutes.

Organic roasted barossa chicken w salsa verde.

Potted chocolate & beetroot mousse, chocolate shavings.

Boysenberry & ricotta cheese cake w peanut brittle. {gf}

Popping chocolate éclairs w king island caramel cream.

Potted lemon & vanilla syllabub, shortbread grissini.

Decadent chocolate dipped strawberries. {gf}Seasonal fruit & berry salad, fresh mint, pistachio praline. {gf}Belgian chocolate rocky road brownies, fresh seasonal blossoms.

Petite crème caramels w fresh berries.

Raspberry & burn honey cream cannolis.

BoX TWo $20 pER pERsoN

Please choose one from each sectionPetit Sonoma crusty seed baguette w cured trout, mustard greens, spanish onion & capers.

Dark rye loaf, classic reuben, pastrami, sour cabbage w thousand island.

Pumpkin seed bread, grilled mediterranean spring vegetables, small greens w garlic buffalo yoghurt.

Italian ciabatta w shaved parma ham, smoked mozzarella, semi dried tomato, artichokes & wild roquette.

Tuna salad, roquette, shaved eschallots, & celery, red peppers & tasty cheese on turkish.

Curry chicken, lettuce, tomato, mango, coconut & tzatziki on seed crusty roll.

Shredded thai beef salad w crisp noodle, peppers & lime leaves.

Fresh asian green salad w pickled cucumber & nahm jihm dressing. {gf} {v}Trussed tomato, fetta & basil crush salad, vincotto glaze.

Spiced moroccan cous cous w lemon balsamic beans & grilled zucchini. {gf}Roast baby fennel, cherry tomato & herbed bocconcini w mixed leaves. {gf}Chickpea, roquette, boiled egg & shaved parmesan. {gf}

Queensland bananas.

Juicy navel oranges.


Crisp granny smith apples.

Soft white peaches.

Ripe packham pears.

Sweet chocolate bars.

Deli style packet of crisps.

Gluten free raspberry & coconut friands.

Organic fruit & seed bar {gf}{nf} Homemade date & rolled oat cookies.

Chocolate & banana handmade muffin.

PICNICS & LUNCH BOXES

P26 © BAYLEAF 2014

NOT JUST ANOTHER CONFERENCE

Bayleaf understand

that conference

catering should be

approached with

innovation and respect

in mind. Conferences

offer far more than

the engagement in

significant business

conversations. In fact,

Bayleaf believe they

present an opportunity

for guests not only to

network but also to learn

about one another’s

businesses and what

better way to do so than

over impressive, shared

dining experiences?

Bayleaf offer conference

menu selections that

span the entire criterion

of requirements from

intimate boardroom

luncheons to large-

scale style buffet setups.

Bayleaf conference

menus are extremely

cost effective and seek

to compliment your key

business objectives.

© BAYLEAF 2014 P27

CONFERENCE PACKAGE ONE $59 pER pERsoN

Maximum 8 hours between 7am – 5.30pm. Minimum guests 50.

oN ARRIVALFresh brewed coffee, teas & infusions.


Crisp apple basket.

moRNING TEAFresh brewed coffee, teas & infusions.


Mixed sweet petit french pastries.

WoRKING LUNCh – sTAND Up

Selection of any two sandwiches w fruit, tea & coffeeOrganic sourdough baguette w king prawn remoulade, young cress, cherry tomato, lemon.

Petit sonoma crusty seed baguette w cured trout, mustard greens, spanish onion & capers.

Dark rye loaf classic reuben, pastrami, sour cabbage, thousand island.

Manhattan club w kassler bacon, turkey, avocado, tomato, iceberg & cranberry sauce.

Italian ciabatta w parma ham, smoked mozzarella, semi dried tomato & wild rocket.

Pumpkin seed bread w grilled mediterranean spring vegetables, petit greens w garlic buffalo yoghurt. {veg}Soy & quinoa sour dough w wagyu corn beef, wood roast tomato, dijon, rocket, jarlsberg.



AFTERNooN TEALiquorice & blueberry zabaglione shots w biscotti crumb.



CONFERENCE PACKAGE TWO$69 per person

Maximum 8 hours between 7am – 5.30pm. Minimum guests 50.

oN ARRIVALFresh brewed coffee, teas & infusions.


Selection of seasonal fruits & fresh berries.

moRNING TEAFresh brewed coffee, teas & infusions.

Mineral water & freshly. squeezed orange juice.

Mixed sweet petit French pastries.

WoRKING BUFFET LUNCh – sEATED

Selection of any three belowOberon black truffle mac & gruyere cheese, tarragon crumb. {veg}Organic spatchcock hainanese style, pandan rice, candy cashews.

Chunky south coast snapper fingers, mushy peas, duck fat potato chip.

Homemade celeriac & persian fetta ravioli, butter poached lobster & stinging nettle. {veg}Young zucchini flower, scallop velvet & squid crunch.

Refreshing vine ripened tomato consommé, fresh water yabby, chervil & gold leaf.

Fresh picked king crab, shaved fennel, radish, baby greens & prawn.

sIDE DIshEsSelection of any two from below.Baby leaf salad, caramelised plum balsamic, french shallots.

Roast broccolini & torched pumpkin, honey syrup.

Duck fat kipfler potato, rosemary salt.

Sebago chips & aioli.

Selection of seasonal fruits & fresh berries.



AFTERNooN TEALiquorice & blueberry zabaglione shots w biscotti crumb.



CONFERENCE COCKTAIL $25 per person

1 hour duration, available only w conference package. Criterion beverage selection sparkling, white wine, red wine, local beer & light beer, soft drinks & fruit juice, plus a selection of 5 canapés.

CANApEs 1-2 BITEs

Duck liver cigars, tokay jelly & young tarragon. {gf}

Scallop & lemon grass siu mai, lotus root w soy sauce. {gf}

Acaraje’- black eye pea fritter, tomato & shrimp salsa. {gf}

Tuna & wasabi leaf, sesame & ponzu glaze. {gf}Sea trout rillette, spring pea on buttered brioche.

Purple sweet potato & caramelised eshallot croquettes & blue cheese foam. {veg}Baby figs, serrano ham, mauri taleggio on walnut sour dough.

Porcini broth, smoked potato mousse w fresh western australian black truffles. {gf} {v}Duck fat potato, local john dory & gremolata crust.


Heirloom tomato, ash smoked mozzarella & baby basil tart. {veg}Snapper & potato pies w a tarragon topper.

Sambousik, sweet spiced lamb & pomegranate lebanese pie w buffalo yogurt.

House smoked duck, pumpkin custard, nut candy, organic rye & spring cress.

Harbour prawns, saffron aioli & fresh lime.

Aged maffra cheddar & red chard crostata. {veg}Alaskan crab profiteroles w spring greens.

sAVoURY DELICACIEs $4.50 p/pIECE

2-4 BITEs

Torched meredith ash goats curd. avocado on homemade organic rye. {veg}Rare roast beef, guinness mustard & watercress baps.

Spiced chicken & tabouli wrap w yoghurt railta.

Small milk bagel, crème fraiche & hickory smoked salmon.

Goats curd, asparagus & thyme high top flan. {veg}Peking duck pancakes.

Petit butter croissant, smoked turkey, torched fig, millawa blue cheese.

Beautiful fresh tramezzinos.

Beef cheek pie w creamy foie gras mash.

Honey bacon & egg flans w green tomato relish.

Black eye pea fritters w spicy prawn & tomato salsa. {veg}

Aged maffra cheddar & red chard crostata. {veg}Greek lamb cigars w preserved lemon & zaatar yoghurt.

Poached chicken, apple & celeriac remoulade éclair.

EXTRA BITs $4.50 p/pIECE

sWEET DELICACIEs 1-3 BITEs

Mixed sweet petit french pastries.


Strawberry yoghurt brulee. {gf}Fresh tropical seasonal fruits.

Passionfruit & mandarin shots w mint coulis.

Chocolate opera bites w gold leaf.

Bayleaf signature cookies.

Strawberries & cream kiss w golden meringue. {gf}

CONFERENCE MENUS

P28 © BAYLEAF 2014

One of Sydney’s most talented chefs

myffy rigby, food editor, time out sydney

© BAYLEAF 2014 P29

THE PARTNER (IN CUISINE)

More than just a business relationship, Warren Turnbull

and Bayleaf’s partnership is a strategic collaboration

established to provide a deluxe, exclusive and customised

consulting service as part of a limited edition menu

selection for those with a more refined palate or looking

to seriously impress their guests.

More and more, guests are experiencing and are excited

by restaurant quality food at events and weddings – it is

precisely this offering that Turnbull brings to the table for

Bayleaf.

Signature chef Turnbull ensures that Bayleaf offers that

extra ‘ je ne sais quoi’ that others cannot.

He attends the initial consultation and tasting, will be

present in the kitchen on the day of the event and will

speak to your guests about the menu on request.

Many well-known chefs in Sydney work for other catering

companies however only Bayleaf can assert an exclusive

arrangement.

So let Warren and the Bayleaf team create a memorable

and thrilling best-in-class dining experience for you and

your guests.

WARREN TURNBULL

Recently appointed Partner Chef of note, Warren Turnbull

contributes to the Bayleaf team by offering his bespoke

consulting services to clients from January 2014.

Turnbull has been afforded many accolades including

Chef Hats by Good Food & Travel Guide and SMH, and

being ranked in the Top 100 Australian Restaurants by

Australian Gourmet Traveller magazine.

A New Zealand native, Turnbull trained in Auckland and

two years later moved to London for work. Two years

later, he arrived in Australia and famously worked as

Head Chef alongside Liam Tomlin in one of Sydney’s

most respected kitchens; Banc, located in Sydney’s

Martin Place.

Australians have such passion and appreciation for

Turnbulls’ culinary prowess that many have followed

his career since 2005 when he established the highly

celebrated restaurant Assiette.

Today, Turnbull is considered an innovator in Sydney’s

cheap eats culture having founded Mexico Food and

Liquor and more recently Chur Burger, both of which

have proven as stalwarts in a fickle marketplace.

Fortuitously, Turnbull also compliments what is a very

dynamic team at Bayleaf Catering; With over 12 years

experience in the Australian hospitality landscape,

Bayleaf prides itself on attention to detail; a uniquely

creative approach to all client briefs and budgets; and

impeccable quality across every dining experience.

P30 © BAYLEAF 2014

TAsTING oNE | sIX CoURsEssix courses $100 per person matching wines $100 per person

Open raviolo of alaskan crab & cucumber, caviar & fennel.

13 Thomas “Six Degrees” Semillon - Hunter NSW

Jannei goats curd, baby beetroot, vincotta gel, cereal & basil powder. {veg}13 Alan & Veitch Sauvignon Blanc - Adelaide Hills SA

Duck & fig terrine, duck parfait, heirloom carrots & hazelnut vinaigrette.

11 Knappstein “Three” - Clare Valley SA

Confit ora king salmon, pickled prawn & dill emulsion. {gf}12 Domaine Les Gres Rose - Cotes de Provence France

Pedro ximenez glazed beef cheek, roasted beef tenderloin, cauliflower, prune & charred leek. {gf}11 Camilee Cayran Cotes-du-Rhône “La Pas de la Baume” - Rhône France

Mixed berry salad & consommé, yogurt sorbet, meringue & mint coulis. {gf}3 Bridges Botrytis Semillon - Riverina, NSW

TAsTING TWo | sEVEN CoURsEssix courses $110 per person matching wines $110 per person



Jannei goats curd, baby beetroot, vincotta gel, cereal & basil powder. {veg}13 Alan & Veitch Sauvignon Blanc - Adelaide Hills SA


11 Knappstein “Three” - Clare Valley SA


Pedro ximenez glazed beef cheek, roasted beef tenderloin, cauliflower, prune & charred leek. {gf}11 Camilee Cayran Cotes-du-Rhone “La Pas de la Baume” - Rhone France

Coconut panna cotta w mango jelly & lychee granita. {gf}3 Bridges Botrytis Semillon - Riverina, NSW

Mixed berry salad & consommé, yogurt sorbet, meringue & mint coulis. {gf}3 Bridges Botrytis Semillon - Riverina, NSW

WARREN TURNBULL TASTING

This menu is designed with a passion for impressive

food and sophisticated service in mind. Uniquely

designed by Turnbull, each course is served on

elegantly presented platters down the centre of

the table encouraging guests to help themselves.

Participation and conversation are widely

encouraged as part of the sharing process! Also on

offer are a variety of dining options including a la

carte for the ultimate of high end dining experience

for your guests.

TAsTING ThREE | EIGhT CoURsEssix courses $130 per personmatching wines $130 per person

NV Andre Jacquart Brut Experience Blanc de Blanc 1er Cru - Champagne France

Mushroom & truffle consommé w mushroom & parmesan palmiers. {gf} {veg}Pellegrino Marsala Vergine Soleras Riserva – Siciliy, Italy



Jannei goats curd, baby beetroot, vincotta gel, cereal & basil powder. {veg}12 Jonathan & Didier Pabiot Pouilly Fume - Pouilly-sur-Loire France


12 Feudi San Gregorio Greco di Tufo - Campania Italy


Pedro ximenez glazed beef cheek, roasted beef tenderloin, cauliflower, prune & charred leek. {gf}12 Domaine des Entrefaux Crozes-Hermitage - Rhone France

Coconut panna cotta w mango jelly & lychee granita. {gf} {v}3 Bridges Botrytis Semillon - Riverina, NSW

Mixed berry salad & consommé, yogurt sorbet, meringue & mint coulis. {gf}Westend “Francesco” Grand Liqueur Muscat - Riverina, NSW

TAsTING FoUR | TEN CoURsEssix courses $160 per personmatching wines $160 per person

06 Andre Jacquart Millesime Grand Cru - Champagne France

Mushroom & truffle consommé w mushroom & parmesan palmiers.

Pellegrino Marsala Vergine Soleras Riserva – Siciliy, Italy

Open raviolo of Alaskan crab & cucumber, caviar & fennel.

12 J-P & B Drouin Chablis - Chablis France

Sashimi of kingfish, wasabi cream, radish, edamame & freeze-dried soy sauce.

11 Domaine Laurent Barth Pinot Gris - Alsace France

Jannei goats curd, baby beetroot, vincotta gel, cereal & basil powder. {veg}12 Jonathan & Didier Pabiot Pouilly Fume - Pouilly-sur-Loire France


12 Jonathan & Didier Pabiot Pouilly Fume - Pouilly-sur-Loire France

Confit ora king salmon, pickled prawn & dill emulsion. {gf}NV Ayala Brut Rose – Champagne, France

Pedro ximenez glazed beef cheek, roasted beef tenderloin, cauliflower, prune & charred leek. pyengana, pear chutney, fruit bread.

11 Castellare di Castellina Chinati Classico - Tuscany Italy

Coconut panna cotta w mango jelly & lychee granita.

3 Bridges Botrytis Semillon - Riverina, NSW

Mixed berry salad & consommé, yogurt sorbet, meringue & mint coulis. {gf}Westend “Francesco” Grand Liqueur Muscat - Riverina, NSW

© BAYLEAF 2014 P31

sAVoURY CANApEs(1-2 BITEs pER CANApés) (1 canapé per person)

Oysters, vietnamese dressing & coriander. {gf}Goat’s curd & honey rosemary profiteroles. {veg}Tostada w ceviche of snapper, tomato & jalapeno. {gf}Steak tartare, aioli, en croute .

Soy marinated tuna w wasabi panna cotta & pickled daikon. {gf}Smoked eel pate w flatbread & green onion salsa.

Chicken liver parfait w pedro ximinez raisins & fruit bread.

Thai scented crab salad & betel leaf. {gf}

Rice paper prawn cocktail. {gf}Crispy quail eggs & tarragon mayonnaise. {gf}Tomato tart fine w persian fetta & olive powder. {veg}Salt cod croquettes w saffron aioli.

Mussel & scallop fritters w spiced remoulade.

Pork cromesqui & salted apple caramel.

Asian style oxtail potstickers w orange kewpie.

Truffle cheese on toast. {veg}Spiced hush puppies, avocado puree & chilli gel.

Chickpea fritters, cumin mayonnaise & beetroot puree. {gf}

hAND hELD DINING(4-6 BITEs pER pERsoN) (1 portion per person)

Smoked salmon terrine w pickled cucumbers. {gf}Confit tuna mayonnaise, nicoise salad.

Soft shell taco, brisket, miso mayonnaise & chilli.

Soft shell taco, tempura prawn, chipotle mayonnaise.

Mussel fritter slider, dill pickled cucumber & spiced remoulade. {gf}Chur beef burger slider, mustard mayo, pickle & tomato relish.

Crispy pork belly, chilli caramel, compressed watermelon salad. {gf}Bisque risotto, grilled prawn wrapped in pancetta.

Seared scallops, pea puree & mint emulsion. {gf}Mushroom raviolo, sage buerre noisette & pinenuts.

Chicken satay, puffed rice, peanut sauce.

Truffled creamed polenta.

Ras el hanout lamb shoulder, minted cous cous & pomegranate yogurt.

sWEET CANApEs (1-2 BITEs pER pERsoN)(1 canapé per person)

Chocolate brownie w hazelnut chantilly.

Vanilla panna cotta w peach & raspberry. {gf}Mini banofee pies.

Madeleine’s w orange curd. {gf}White chocolate & lemon truffles. {gf}Cinnamon donuts w vanilla cream & raspberry jam.

Banana spring rolls w chocolate sauce.

Strawberry meringues w blueberries. {gf}Chocolate & peanut butter trifle.

Mini pancake skewers.

Fruit tartlets.

sW EET CA NApEs

46810

$30$35$40$45

CosT

1 hoUR oR LEss

1.5 hoURs oR LEss

2 hoUR oR LEss

3 hoURs oR LEss

2 CoURsE hANDhELD

$70$75$80$85


3 hoURs oR LEss

4 hoURs

5 hoURs

6 hoURs

6788

h.hELD

4555

sWEET

3344

3 CoURsE hANDhELD

$80$85$90$95


3 hoURs oR LEss

4 hoURs

5 hoURs

6 hoURs

6778

h.hELD

4555

sWEET

3344

WARREN TURNBULL

$40$50$60$70

CA NApEs

DURATIoN NUmBER CosT

1 hoUR oR LEss

1.5 hoURs oR LEss

2 hoUR oR LEss

3 hoURs oR LEss

691215

P32 © BAYLEAF 2014

CRITERION DINING


ARRIVAL CANApEsPlease select any three from the canapé list.Crusty artisan sourdough rolls.

ENTREE DIshEs Choose one of the following:Spiced baby carrots, black quinoa salad, garden herbs & honey labne. {gf} {v}Coconut marinated snapper ceviche, heirloom tomato’s, avocado puree & taro crisps.

Pork croquette w caper mayonnaise & pickled vegetables.

mAIN sELECTIoN Choose one of the following:Ricotta gnocchi, summer greens, truffle parmesan cream.

Slow roasted lamb rump, peas, olives, marinated fetta & mint gel.

Sumac crusted salmon fillet, moghrabieh, fennel & orange. {gf}

DEssERT sELECTIoNChoose one of the following: Eton mess, strawberry sorbet, freeze dried berries. {gf} Coconut panna cotta, passionfruit curd & lychee sorbet

Pyengana, pear chutney, fruit bread.

Fresh brewed coffee, teas & infusions

CRITERIoN DINING2 CoURsE $702 CoURsE W CANApEs $853 CoURsE $903 course w canapes $105

ALTERNATE sERVE 1 CoURsE $0 2 CoURsEs $63 courses $9

A LA CARTE $25 pER CoURsE

DELUXE DINING


ARRIVAL CANApEsPlease select any four from the canapé listOrganic brasserie bread olive & rosemary roll.

ENTREE DIshEs Choose one of the following:Sashimi of kingfish, wasabi panna cotta, radish salad, edamame & freeze-dried soy sauce. {gf}Cured ora king salmon, pickled prawn, fennel, orange & dill emulsion. {gf}Crispy confit chicken wings, seared scallops, chilli creamed corn & coriander. {gf}

mAIN sELECTIoN Choose one of the following:Mushroom crusted veal fillet & a croustillant of veal shoulder w forestiere garnish, soubise. {gf}Gingerbread spiced pork belly w heirloom carrots, quinoa & salted caramel puree.

Darne of ocean trout w zucchini puree, olives & heirloom tomato salad. {gf}

DEssERT sELECTIoN Choose one of the following:Banana crème brulèe, dark chocolate ice cream. {gf}Citrus & passionfruit terrine, crème fraiche sorbet. {gf}White chocolate parfait, fig carpaccio & cinnamon donuts.

Selection of australian cheeses, pear chutney, apple butter & fruit toast.


DELUXE DINING2 CoURsE $802 CoURsE W CANApEs $953 CoURsE $1003 course w canapes $115

ALTERNATE sERVE


A LA CARTE $30 pER CoURsE

PREMIUM DINING


ARRIVAL CANApEsPlease select any five from the canapé list.Selection of handmade artisan rolls & loafs.

ENTREE DIshEs Choose one of the following:Crab & cucumber cannelloni, seaweed salad, lime mayonnaise, caviar & puffed rice.

Duck & fig terrine, duck parfait, heirloom carrots & hazelnut vinaigrette. {gf}Jannei goats curd, baby beetroot, vincotta gel, cereal & basil powder.

mAIN sELECTIoNChoose one of the following:Pan-fried barramundi w miso glazed eggplant, spinach, daikon & mint salsa. {gf}Pedro ximenez glazed beef cheek & roast beef tenderloin, cauliflower, prune & charred leek. {gf}Ballotine of quail & foie gras w prosciutto, succotash & corn puree.

DEssERT sELECTIoN Choose one of the following:Mixed berry salad & consommé w yogurt sorbet, meringue & mint emulsion. {gf}Honeycomb parfait w buerre noisette powder & fennel ice cream. {gf}Chocolate delice w salted caramel ice cream.

Selection of australian cheeses w pear chutney, apple butter & fruit toast.


pREmIUm DINING2 CoURsE $902 CoURsE W CANApEs $1053 CoURsE$1103 course w canapes $125

ALTERNATE sERVE


A LA CARTE

$35 pER CoURsE

shARE TABLE CRITERIoN sIDEs$7 per person

Cucumber salad, asian flavours {gf} {v}.Spiced, honey glazed baby carrots. {gf} {v}Iceberg w buttermilk dressing.

shARE TABLE pREmIUm sIDEs$10 per person

Grilled asparagus, garlic butter, pangrattato.

Heirloom tomato salad, olive crumb, basil. {gf} {v}Parmesan & truffle encrusted roast potatoes {veg}

PICNIC LUNCH BOXES

BoX oNE $35 pER pERsoN

(minimum 30 guests)

Gazpacho. {gf} {v}Chicken caesar salad roll.

Glazed ham off the bone.

Dill potato salad. {gf}Green leaves buttermilk dressing.

Chocolate & peanut butter trifle.

BoX TWo $50 pER pERsoN

(minimum 30 guests)Bacon, egg & tomato pie.

Escabeche of prawns. {gf}Smoked salmon scotch. egg

Spicy carrot quinoa salad. {gf} {v}Compressed watermelon fetta salad. {gf} {v}Strawberry meringues w blueberries.

Madeleine’s w orange curd.

WARREN TURNBULL

© BAYLEAF 2014 P33

DELUXE TABLE BUFFET


ARRIVAL CANApEsPlease select any three from the canapé list.Crusty artisan sourdough rolls.

ENTREE DIshEs Spiced baby carrots & black quinoa salad, garden herbs & honey labne. {gf} {v}Coconut marinated snapper ceviche, heirloom tomato’s, avocado puree & taro crisps.

Pork croquette w caper mayonnaise & pickled vegetables.

mAIN DIshEsRicotta gnocchi, summer greens, truffle parmesan cream. {veg}Slow roasted lamb rump w peas, olives, marinated fetta & mint gel.

Sumac crusted salmon fillet, moghrabieh, fennel & orange.

sIDE DIshEsCucumber salad, asian flavours.

Spiced, honey glazed baby carrots. {gf}

Iceberg w buttermilk dressing. {v}

DEssERT sELECTIoNEton mess, strawberry sorbet & freeze dried berries. {gf}Coconut panna cotta, passionfruit curd & lychee sorbet. {gf}Pyengana, pear chutney, fruit bread.


DELUXE TABLE BUFFET2 CoURsE $702 CoURsE W CANApés $803 CoURsE $853 CoURsE W CANApés $95

PREMIUM TABLE BUFFET


ARRIVAL CANApEsPlease select any three from the canapé list

Organic brasserie bread olive & rosemary roll.

ENTREE DIshEs Sashimi of kingfish, wasabi panna cotta, radish salad, edamame & freeze-dried soy sauce. {gf} Cured ora king salmon, pickled prawn, fennel, orange & dill emulsion. {gf}Crispy confit chicken wings, seared scallops, chilli creamed corn & coriander.

mAIN DIshEsMushroom-crusted veal fillet & croustillant of veal shoulder w forestiere garnish & soubise. {gf}Gingerbread spiced pork belly w heirloom carrots, quinoa, salted caramel puree.

Darne of ocean trout w zucchini puree, olives & a heirloom tomato salad. {gf}

sIDE DIshEsGrilled asparagus, garlic butter, pangrattato. {gf}Heirloom tomato salad, olive crumb, basil. {gf}Parmesan & truffle encrusted roast potatoes.

DEssERT sELECTIoNBanana crème brulèe, dark chocolate ice cream. {gf}Citrus & passionfruit terrine, crème fraiche sorbet. {gf}White chocolate parfait, fig carpaccio & cinnamon donuts.

Selection of Australian cheeses, pear chutney, apple butter, fruit toast.

Fresh brewed coffee, teas & infusions w handmade. chocolate truffles.

pREmIUm TABLE BUFFET2 CoURsE $802 CoURsE W CANApés $953 CoURsE $1003 CoURsE W CANApés $115

Ask not what you can do for your country. Ask what’s for lunch.

orson welles

P34 © BAYLEAF 2014

© BAYLEAF 2014 P35

Bayleaf’s wine list spans from the modest and boutique, to the indulgent and iconic

Bayleaf’s wine philosophy is driven by a belief in the

intrinsic relationship between wine and food: A mutually

beneficial relationship that is both complementary and

inspiring.

The Bayleaf team believe in providing a dining

experience that is greater than the sum of its parts

which is why we commit to the service of quality wine

and the development of a culture that supports this.

Our carefully constructed wine list spans from the

modest and boutique, to the indulgent and iconic with

a focus on varietal and regional expression.

It is the unique ability of Christopher Hayes to

effectively and creatively match wine to each course

of Bayleaf’s extensive menu that allows them to fully

realise their philosophy.

Hayes believes that the consumption of wine is a voyage

of exploration, discovery and enjoyment. And it is most

enjoyed when accompanied by wonderful food.

BAYLEAF WINE PHILOSOPHY

P36 © BAYLEAF 2014

Christopher Hayes, celebrated wine expert and

exclusive consultant to Bayleaf Catering believes that an

exquisite meal can only be enhanced by the right wine

selection, which is why he has been chosen as part

of the integral team to match carefully selected wines

across every menu.

Starting early in life working in the family cellars in his

mid-teens, Hayes experienced his first vintage at his

brother-in-law’s winery at seventeen. Later he founded

Hayes Fine Wines and since then has traveled the

world crafting stories of his epicurean food and wine

experiences featured in publications ranging from the

Wine & Spirit Buying Guide to Vogue Entertaining.

Hayes was the brains-trust behind The retreat Restaurant,

Barrenjoey House and Perry’s - where Neil Perry first

found acclaim; The restaurants won a total of five chefs

hats in the SMH Goof Food Guide that same year.

Hayes launched his own highly successful website in

2002 reviewing fine food and wine across Australia

and since then has been engaged internationally to

travel the world reviewing restaurants as his primary

profession.

Christopher joins the Bayleaf team with a passion for

creating a synergy between the food and wine and

wholly believes one cannot exist without the other,

which makes him the perfect compliment to Turnbull

and the wider team.

CHRISTOPHER HAYES

Christopher Hayes has a passion for creating a synergy between the food and wine

© BAYLEAF 2014 P37

CRITERION

spARKLINGNV Eternity Sparkling Cuvee - Victoria regions fresh aperitif

WhITE13 Poker Face Sauvignon Blanc - Riverina, NSW fresh | herbal | light sauvignon

13 Richland Pinot Grigio - Riverina, NSW fresh | pear & musk | zesty acidity

13 Poker Face Chardonnay - Riverina, NSW light straightforward chardonnay | nectarine | lemon acid

RED12 Richland Pinot Noir - Victoria regions soft & fruity | strawberry & spice | easy quaffing

12 Poker Face Shiraz - Riverina, NSW cherry & warm red earth | soft & easy drinking | pizza

2 Westend Estate Tempranillo - Hilltops, NSW flavours of Spain | red fruit | spice | juicy | pizza, pasta, salami

BEERTooheys NewPure BlondeCarlton DraughtHahn Premium light

NoN ALCohoLICIce Lemon WaterJuices & Sodas

DELUXE

spARKLINGNV Calabria Prosecco - Veneto, Italy fuller prosecco | great with dash of fruit puree

NV Bridgewater Mill NV - Adelaide Hills, SA clean, fresh aperitif

NV Bress Pinot Noir + Chardonnay NV - Yarra Valley, Victoria classic Yarra champenoise | suits hors d’oeuvres

WhITE13 Westend Estate Sauvignon Blanc - Marlborough, NZ clean fresh Marlborough SB | rarer than you think!

12 Twofold Riesling - Clare Valley, SA lemon | floral | fragrant fruit | acid structure | oysters & seafood

13 Philip Shaw Gardener Pinot Gris - Orange, NSW cool climate | pear | stone fruit | fine acid balance | white fish

12 Oakridge “Over the Shoulder” Chardonnay - Yarra Valley, Victoria stone-fruit | oak | nuts & spice | palate richness

RED12 Oakridge “Over the Shoulder” Pinot Noir - Yarra Valley, Victoria warm berry fruit | fleshy palate | duck, veal, kangaroo & lamb

10 Margan Family Vineyard Shiraz - Hunter Valley, NSW lighter Hunter style | soft earthy notes | rounded | roast lamb

11 Katnook Founders Block Cabernet Sauvignon - Coonawarra, SA elegant Coonawarra cabernet | blackberry | herbal notes | red meat

10 Magpie Estate Grenache + Mourvedre - Barossa Valley, SA juicy perfumed grenache + spicy dark mourvedre | rich meats

BEERCoopers pale aleCrown lagerJames Boag’s premiumCascade Premium lager Hahn Premium lightJames Boag’s premium light

NoN ALCohoLICJuices & SodasSan Pellegrino light sparklingMt Franklin spring [Australia]

PREMIUM

spARKLINGNV Croser Rose - Adelaide Hills SA Croser w’ a splash of pinot pink | subtle red fruit notes | food

NV Henschke Lenswood Blanc de Noir - Adelaide Hills, SA refined Australian sparkling | steely with depth of pinot fruit

NV Ayala Brut Majeur NV - Champagne France Bollinger’s sibling house: ripe & honeyed | pure fruit | lemon zest

WhITE12 Henschke “Eleanor’s Cottage” Sauvignon Blanc + Semillon - Eden Valley SA complex fruit & smart winemaking | structure & texture

13 Nick O’Leary Riesling – Canberra, ACT riesling is at home in Canberra | perfumed | steely | dry

11 Akarua Pinot Gris - Central Otago, NZ rich palate | stewed apples | texture and length | poultry

12 Philip Shaw No.11 Chardonnay – Orange, NSW contrast of fruit richness | oak | fine acidity | long

1 Kurt Angerer “Kies” Gruner Veltliner – Kamptal, Austria zesty | exciting grape variety | mineral backbone | seafood

RED12 Domaine Les Gres Rose - Cotes de Provence, France fragrant | delicate | herbal | cherry | suit crustaceans & cold meats

10 Pike & Joyce Pinot Noir - Adelaide Hills, SA refined intense fruit | underbrush | spice | duck confit

11 Thomas “Sweetwater” Shiraz - Hunter Valley, NSW classic Hunter | earth | sweet berry | spice | red meats & cheddar

12 Petaluma Hundred Line Cabernet Sauvignon – Coonawarra, SA classic Coonawarra | dark fruit | hint mint & bay | meat & cheese

12 Alan & Veitch Merlot - Adelaide Hills, SA defined merlot | mulberry & herbs | fillet steak

12 3 Bridges Durif – Riverina, NSW dark & brooding | lush texture | velvet

BEERHahn premium lagerPeroni Nastro AzzuroHeinekinHahn Premium lightJames Boag’s premium light

NoN ALCohoLICJuices & SodasSan Pellegrino light sparklingFiji still

CHRISTOPHER HAYES COLLECTION

spARKLING01 Croser Late Disgorged - Adelaide Hills, SA 10+ years aging | rich but refined | classic

NV Bereche Brut Reserve 1er Cru – Champagne, France rich but fine | fragrant | citrus & mineral

NV Andre Jacquart Brut Experience Blanc de Blanc 1er Cru – Champagne, France chardonnay Champagne: white stone fruits | spice | grape fruit

WhITE10 Bruno Sorg “Florimont” Grand Cru Riesling – Alsace, France steely | pure | refined | restrained power

11 Kurt Angerer “Kies” Gruner Veltliner – Kamptal, Austria zesty | exciting grape variety | mineral backbone | seafood

11 Domaine Laurent Barth Pinot Gris – Alsace, France elegant richness | fine | pear drop

12 Guillot-Broux Macon-Villages Blanc – Bourgogne, France classy white Burgundy from southern Maconnais

RED11 Akarua Pinot Noir - Central Otago NZ supple, muscled pinot | cherry fruit | soft tannins | venison

0 Jean-Claude Lapalu Brouilly Vieilles Vignes - Beaujolais, France cru Beaujolais | aristocratic gamay | plums | spice

10 Henschke Tappa Pass Shiraz - Eden Valley, SA Eden + Barossa shiraz | plush | rich | silky | elegant

09 Coriole Vita Reserve Sangiovese - McLaren Vale, SA savoury | sweet fruit | richly layered

BEERVale aleJames Boag’s premiumPacificoCascade premium lagerHahn Premium lightJames Boag’s premium light

NoN ALCohoLICJuices & SodasSan Pellegrino light sparklingFiji still

BAYLEAF WINE COLLECTIONS

AppLIEs To ALL pACKAGEs/WINEs: Pricing is based on a per person charge. The package duration is calculated on event duration for confirmed number of guests attending.

Select 1 white, 1 red, 1 sparkling wine, 1 full strength & 1 light beer.

Choosing 2 whites, 2 reds,or 2 beers incurs a $6 per person surcharge.

Wine vintages & some wines may change based on availability.

Minimum numbers of 100 guests.

sEATED

$20 $25$30$35$40 $45

hoURs 123456

CoCKTAIL

$18$22$28$32$38$42

CoCKTAIL

$25$32$39$46$55$62

sEATED

$30$38 $45$53 $60 $68

hoURs 123456

CoCKTAIL

$40$50$60$70$80$90

sEATED

$50$60 $70 $80 $90 $100

hoURs 123456

CRITERIoN DELUXE hAYEs CoLLECTIoNpREmIUmsEATED

$55 $85$105 $120 $140$160

CoCKTAIL

$55$85$105$120$140$160

hoURs 123456

P38 © BAYLEAF 2014

SPARKLING, CHAMPAGNE & WHITE WINE

spARKLINGNV Eternity Sparkling Cuvee - Victoria regions fresh aperitif $25NV Calabria Prosecco - Veneto, Italy fuller prosecco | great with dash of fruit puree $30NV Bridgewater Mill - Adelaide Hills, SA $40 clean, fresh aperitif

NV Bress Pinot Noir + Chardonnay NV - Yarra Valley, Vic classic Yarra champenoise | suits hors d’oeuvres $50NV Croser Rose - Adelaide Hills, SA Croser w’ splash of pinot pink | subtle red fruit notes | food $6008 Josef Chromy Vintage Sparkling - Pipers River, Tasmania polished sparkling | champagne-style | developed vinosity $80NV Henschke Lenswood Blanc de Noir - Adelaide Hills, SA refined Australian sparkling | steely with depth of pinot fruit $10001 Croser Late Disgorged - Adelaide Hills, SA 10+ years aging | rich but refined | classic $100NV Ca’ del Bosco Franciacorta – Franciacorta, Italy classic Italian “Champagne” | delicate | very fine style $10002 Rumball Vintage Sparkling Shiraz – Coonawarra, SA rich | spices & cherry | suits duck, turkey, etc. $100

ChAmpAGNEs NV Bereche Brut Reserve 1er Cru – Champagne, France excellent grower Champagne: rich but fine | fragrant | citrus & mineral $120NV Ayala Brut Majeur NV – Champagne, France Bollinger’s sibling house: ripe & honeyed | pure fruit | lemon zest $120NV Andre Jacquart Brut Experience Blanc de Blanc 1er Cru – Champagne, France chardonnay Champagne: white stone fruits | spice | grape fruit & toast $120NV Bollinger Special Cuvee – Champagne, France best Bolli in decades | rich | structured | fresh $15006 Andre Jacquart Millesime Grand Cru – Champagne, France Le Mesnil chardonnay structure | spice | generous | fabulous $175NV Clotilde Davenne Cremant de Bourgogne – Chablis, France sparkling Burgundy from similar soils to Champagne | elegant $75

RIEsLING12 Westend Estate Riesling - Eden Valley, SA lime blossom | early-drinking style | soft fruit | dry $3012 Twofold Riesling - Clare Valley, SA lemon | floral | fragrant fruit | acid structure | oysters & seafood $4513 Nick O’Leary Riesling – Canberra, ACT riesling is at home in Canberra | perfumed | steely | dry $5012 Sinapius Riesling - Pipers River, Tasmania floral | Germanic | steel backbone $6013 Petaluma Hanlin Hill Riesling - Clare Valley, SA classic Clare riesling | great now, better in a decade $7010 Bruno Sorg “Florimont” Grand Cru Riesling – Alsace, France steely | pure | refined | restrained power $100

sAUVIGNoN BLANC sEmILLoN 13 Poker Face Semillon + Sauvignon Blanc – Riverina, NSW lemon | herbal - fresh & dried | soft | dry $2013 Westend Estate Sauvignon Blanc + Semillon - King Valley, Vic cooler fruit | focussed | citrus | shellfish $3012 Sandalford Semillon + Sauvignon Blanc - Margaret River, WA classic white Bordeaux style | structure | hint oak | chook $4512 Henschke “Eleanor’s Cottage” Sauvignon Blanc + Semillon - Eden Valley, SA complex fruit & smart winemaking | structure & texture $5013 Margan Family Vineyard Semillon – Hunter, NSW grapefruit | hay | fresh SB without the excess | oysters $4013 Thomas “Six Degrees” Semillon – Hunter, NSW classic Hunter semillon | lemon | spice | dried herbs | fish $50

sAUVIGNoN BLANC13 Poker Face Sauvignon Blanc – Riverina, NSW fresh | herbal | light sauvignon $2013 Richland Sauvignon Blanc – Riverina, NSW annual success story for great value sauvignon $2513 Westend Estate Sauvignon Blanc – Marlborough,NZ clean fresh Marlborough SB - rarer than you think! $3513 Wairau River Sauvignon Blanc – Marlborough,NZ intense herbal | passionfruit | kiwifruit | zesty $4513 Alan & Veitch Sauvignon Blanc – Adelaide Hills SA refined SB | passionfruit | spice | crushed thyme $5513 Thomas “Two of a Kind” Semillon + Sauvignon Blanc – Hunter, NSW zest from SB | lemon & hay from semillon | it works! $40

pINoT GRIs / GRIGIo13 Richland Pinot Grigio – Riverina, NSW fresh | pear & musk | zesty acidity $2512 Tussock Pinot Gris – Nelson, NZ delicate | flesh & structure | quaffable $3513 Pikes “Luccio” Pinot Grigio - Clare Valley, SA soft pear & apple fruit | mineral backbone | crisp $4013 Philip Shaw Gardener Pinot Gris – Orange, NSW cool climate | pear | stone fruit | fine acid balance | white fish $4513 Casa Freschi “Ragazzi” Pinot Grigio - AdelaideHills, SA zesty| delicate nashi pear fruit | lively & fresh $50 11 Akarua Pinot Gris - Central Otago NZ rich palate | stewed apples | texture and length | poultry $6012 Cambridge Road “Papillon Blanc” – Martinborough, NZ gris + noir + riesling blend | intriguing | delicious $8011 Domaine Laurent Barth Pinot Gris – Alsace, France elegant richness | fine | pear drop $90

ChARDoNNAY13 Poker Face Chardonnay – Riverina, NSW light straightforward chardonnay | nectarine | lemon acid

12 Richland Chardonnay – Riverina, NSW stone fruit | fresh & light | soft mid-palate $3010 Luella Chardonnay - Adelaide Hills, SA fresh & zesty |elegant chardonnay | food wine $3512 Airlie Bank Chardonnay - Yarra Valley, Victoria crisp & elegant style | subtle oak spice | chicken $4012 Oakridge “Over the Shoulder” Chardonnay - Yarra Valley, Victoria stone-fruit | oak | nuts & spice | palate richness $5012 Petaluma Chardonnay - Adelaide Hills, SA lighter | low oak spice | Australian “Chablis” $6012 Philip Shaw No.11 Chardonnay – Orange, NSW contrast of fruit richness | oak | fine acidity | long $7011 Higher Plane Chardonnay - Margaret River, WA inherent richness balanced by acid and oak $8012 Henschke Lenswood Croft Chardonnay - Adelaide Hills, SA pure, refined chardonnay | chablis-style $10012 Guillot-Broux Macon-Villages Blanc – Bourgogne, France classy white Burgundy from southern Maconnais $80

oThER WhITEs13 Richland Moscato – Riverina, NSW gently sweet | grapey | fresh & perfumed $2512 Calabria Vermentino - Victoria regions herbal | lemon curd | fresh | dry $30

12 Coriole Chenin Blanc - McLaren Vale,SA honeyed fruit | palate weight | fresh, dry finish $4012 Margan Family Vineyard Verdelho - Hunter Valley, NSW hay | dried white flowers | soft | some palate richness | dry $4512 Tamar Ridge Gewurztraminer - Tamar Valley, Tasmania spices | delicate | rose | lychee | dry $5011 Knappstein “Three” - Clare Valley, SA classic Alsace blend of gewurztraminer & riesling & pinot gris $5512 Pikes Savagnin - Clare Valley, SA exciting varietal from the Jura doing good things in Australia $5513 Coriole Fiano - McLaren Vale, SA southern Italian grape - one of the on-trend new varietals $5511 Villa Maria Arneis – Marlborough, NZ delicate Piemontese varietal at home in NZ $5513 Oliver’s Tarango “Small Batch” Vermentino - McLaren Vale, SA Sardinian/Tuscan varietal | herbal | seaside perfume $5511 Kurt Angerer “Kies” Gruner Veltliner – Kamptal, Austria zesty | exciting grape variety | mineral backbone | seafood $5512 W. C. Busch “vom grauen Schiefer” Riesling - Mosel Germany white flowers | exotic | citrus | fruity | dry $90

FRENCh WhITEs 12 Guillot-Broux Macon-Villages Blanc – Bourgogne, France classy white Burgundy from southern Maconnais $7512 Bruno Sorg Pinot Blanc – Alsace, France rich palate texture | vanilla | citrus | nutty $7012 Jonathan & Didier Pabiot Pouilly Fume - Pouilly-sur-Loire, France zesty | structured sauvignon blanc | class $8512 J-P & B Drouin Chablis – Chablis, France refined Chablis | chardonnay in refined mood $9011 Marc Morey Chassagne- Montrachet – Bourgogne, France rich chardonnay | fine structure | textured | fine $150

ITALIAN WhITEs12 Terlaner Classico - Alto Adige, Italy pinot bianco blend | textured | zesty | fine $7512 Andrea di Pec Pinot Grigio - Venezia-Giulia, Italy fresh | delicate pear & apple | lemon zest | lively $5012 Tamellini Soave Classico – Veneto, Italy garganega | crisp | some depth | mineral dryness $6012 Argiolas Vermentino di Sardegna “Costamolino” –Sardinia, Italy seaside | salty rocks | herbs | fleshy & crisp $6512 Feudi San Gregorio Greco di Tufo – Campania, Italy “greek” wine | mineral dry | hint richness | clean & dry $80

P40 © BAYLEAF 2014

COCKTAILSmoNDo CoCKTAIL CoLLECTIoNSakura - cherry liquor | rum | vanilla | grape $12Grapes of Wrath - vodka | crème de cocoa | lemon $12823 - Pimms | apple | lemon | elderflower | cucumber $12Eden Apple - absinthe | chamomile | ginger | apple $12Dune - tequila | chilli | agave | lemon $12Apothecary - whisky | apricot | bitters | soda $12Bronzed Aperitif - campari | orange | vanilla | soda $12Violette Fizz - vodka | violet | lemon | soda $12Peach Mojito - rum | mint | peach | soda $12Berry Belle - rum | berries | lychee $12

DELUXE CoCKTAIL CoLLECTIoNMidori Splice - bacardi | midori | pineapple juice $15Cosmopolitan - vodka | cranberry juice | triple sec $15Vodka Martini - vodka | vermouth | olive $15Daiquiri - strawberries | bacardi | triple sec $15Bellini - sparkling wine | peach liqueur $12Capriosca - muddled lime | vodka | palm sugar $15Mondo Mule - vodka | ginger beer | lime mint $15Mojo - muddled rum | lime | palm sugar $15Long Island Iced Tea - 5 white spirits | lime | coke $20Mojito - muddled rum | mint | lime | soda $15Bloody Mary - vodka | tomato | worchester | tabasco $15Kir - chardonnay | cassis $15Kir Royal - sparkling wine | raspberry liqueur $15Mai Tai - bacardi | amaretto | pineapple | bitters $15Margarita - tequila | triple sec | lime $15Pina Colada - bacardi | malibu | coconut | pineapple $15Manhattan - jack daniels | vermouth | bitters $15Illusion - midori | triple sec | vodka | blue curacao $18Martini - vodka | dry martini $18Whiskey Sour - scotch | lime | syrup | egg white $15Orgasm - baileys | triple sec $15

VIRGIN CoCKTAIL CoLLECTIoNPeach iced tea - peach | mint | peach tea | lime $12I’d driving - orange | pineapple | grenadine sunrise $12

Virgin Mary - tomato | lemon | worchester | tabasco $12Virgin Daiquiri - strawberry | syrup | lime | passion fruit $15Berry Colada - coconut | pineapple | raspberry $15Pussyfoot - orange | lemon | lime | egg yolk $15Shirley Temple - pineapple | passionfruit | lemonade $12Citron Presse - spring water | lemon | lime | syrup $15Very berry - raspberry | pineapple | cream | syrup $18

CoCKTAIL pARTY50 GUEsTs 100 GUEsTs

ANY ThREE moNDo CoCKTAILs $45 $30 p|pANY ThREE DELUXE CoCKTAILs $55 $35 p|pANY ThREE VIRGIN CoCKTAILs $45 $25 p|p

CHAMPAGNE TOWERSCRITERIoN spARKLINGminimum of 300 glasses

Criterion Sparkling

from $15 per personDeluxe Sparkling

from $20 per personFrench Champagne

from $31 per person

APERITIFS$10 pER pERsoN pER hoUR

Any three of the following, 30ml per serveAmaretto $8Baileys $8Calvados $8Chambord $10Cointreau $8Drambuie $8Frangelico $8Galliano $8Galliano Sambuca $8Grand Marnier $10 Kahlua $8Rinquinquin a la Peche $8Tia Maria $8

SPIRITSAny five of the following, 30ml per serve

CRITERIoN spIRITs$12 per person per hourSmirnoff VodkaSt Remy BrandyJohnnie Walker RedGordon’s GinJim Beam BourbonBacardi RumBundaberg Rum

pREmIUm spIRITs$15 per person per hourBelvedere VodkaBombay Sapphire GinMalibuSouthern ComfortJohnnie Walker BlackMt Gay RumHavana Club RumJose Cuervo Tequila

BEER | CIDER | ALCO POPSLoCAL BEERBoag’s draught $7Victoria bitter $7Pure Blonde $7XXXX Gold $7Tooheys New $7Carlton draught $7Carlton dry $7

pREmIUm BEERHahn Premium lager $7James Boag’s premium $7James Squire ‘150 Lashes’ pale ale $8Little Creatures pale ale $9Coopers pale ale $9Crown lager $8Stone & Wood lager $10Cascade premium lager $8Knappstein reserve lager $9

Blue tongue premium lager $7

LIGhT BEERHahn premium light $6Cooper premium light $6Cooper’s Birell ultra light $6

Peroni Leggera $6

mEDUIm BEERHahn super dry 3.5 $7Carlton mid $7

ImpoRTED BEERBeck’s - Germany $9Budweiser - USA $9Corona - Mexico $9Guinness draught - Ireland $10Heineken - Holland $9Pacifico - Mexico $9Steinlager Classic – NZ $9Stella Artois - Belgiam $9Peroni Nastro Azzuro - Italy $8Singa Lager - Japan $9Kronenbourg 1664 - France $8

CIDERThe Hills Cider Co. Apple Cider $18Bilpin Original Cider $8

NON-ALCOHOLICCRITERIoN$8 per person per hourSan Pellegrino light sparkling (Italy)Mt Franklin spring (Australia)Pineapple juiceOrange juiceApple juiceCranberry juiceCokeLemonade

pREmIUm$12 per person per hourSan Pellegrino light sparkling (Italy]Fiji still (Fiji]Pineapple juiceApple juiceCranberry juiceGinger beerIced tea (peach, mint, peach tea, lime)CokeCitron presse

CIDERAspall Crisp draught Suffolk Cyder $8The Hills Cider Co. Pear Cider $8

GINGER BEERStones Alcoholic Ginger Beer $8Franks Alcoholic Ginger Beer $20Bundeburg Ginger Beer $10

ALCo popsSmirnoff $10Cruiser $10

WATER CoLLECTIoNSan Pellegrino light sparkling (Italy) $8.00San Pellegrino light sparkling (Italy) $5.00Schweppes natural spring water (Australia) $7.00

Schweppes sparkling mineral water (Australia) $4.00 Perrier (France) $9.00Antipodes sparkling (New Zealand) $8.00Voss sparkling (Norway) $14.00Cape Grim mineral (Tasmania, Australia) $14.00Cloud Juice spring (King island, Australia) $17.00Coolridge still water (Australia) $7.00Coolridge still water (Australia) $4.00Fiji still (Fiji) $9.00

jUICE CoLLECTIoN$11 per litreOrangePineappleAppleGuavaGrapefruitTomato

© BAYLEAF 2014 P41

smooThIEs & CRUsh$11 per smoothieBanana & Mango

Coconut, Lime & Pineapple Crush

Banana, Apple & Yoghurt

Cranberry Raspberry & Banana

Mint, Celery & Cucumber Crush

DIGESTIF CoGNAC CoLLECTIoNpriced per 30mlChatelle Napoleon vsop $8Courvoisier xo $18

Courvoisier vsop $12Remy Martin vsop $16Hennessey vs $10Hennessey vsop $12Hennessey xo $30Delford 1985 Bas Armagnac 40% $18Folle Blanche Cognac de Collection 43.4% $18

WhIsKEY CoLLECTIoNpriced per 30mlChivas Regal (12 years) $10Johnnie Walker blue label $25Dimple Haig (15 years) $10Glennfiddich Old Ancient (18 years) $28Johnnie Walker double black label (12 years old) $10Black Bush Irish malt (10 years) $10Bush Mill Irish malt (10 years) $12Jameson’s Irish $8Glennfiddich (30 Year Single Malt) $65

poRT CoLLECTIoNPriced per 60mlPenfolds Grandfather Tawny $20Cockburn’s Late Bottled Vintage Port $8Quinta do Vallado 20 Year Old Tawny Port $30Campbells Rutherglen Topaque $11Galway Pipe 12 Year Old Grand Tawny $10Chambers Old Vine Muscadelle $30Campbells Rutherglen Muscat $10Morris Old Premium Rare Liqueur Muscat $25

Blandy’s Aged 10 Years Malmsey Madeira $12

LIQUEUR CoLLECTIoNAny four of the following selection

priced per 30mlAmeretto $8Baileys $8Calvados $8Chambord $10Cointreau $8Drambuie $8Franjelico $8Galliano $8Galliano Sambuca $8Grand Marnier $10Kahlua $8Rinquinquin a la Peche $8Tia Maria $8

CAFé CoLLECTIoNFreshly brewed coffee & a selection of traditional & herbal teas served w full cream, skim & soy milk

$6 per half hour per person

EspREsso CoFFEE

$1,000 per espresso machine based on up to 100 guests, includes:Espresso machineBaristaCrockery|paperService equipment

I love everything that is old; old friends, old times, old manners, old books, old wines.

oliver goldsmith

P42 © BAYLEAF 2014

CHEESE AND WINE Experience a carefully considered selection of great European and Australian cheeses paired with unique wines designed by Christopher Hayes and the team. Let the Bayleaf experts tell your guests the food and wine story of your chosen region.

REGIoNAL ITALIAN ChEEsE & WINE EXpERIENCE Experience amazing Italian cheeses including Testun, Taleggio, Parmegiana Reggiano, Pecorino, Canestrato, paired with some of their finest regional wines such as Barolo, Chianti, Montepulciano d’Abbruzzo and the exotic red wines from the slopes of Mount Etna. Join us for a truly authentic Italian gastronomic journey with Hayes and the team.

REGIoNAL FRENCh ChEEsE & WINE EXpERIENCE Christopher Hayes invites your guests on a French culinary experience like no other. Pairing unexpected fromages with some fabulous French wines, this is an opportunity for some deep insight into the enigmatic French food and wine culture.

NORMANDY : Camembert & artisinal Cidre

JURA : Comte & vin jaune

HAUT LOIRE : Sancerre & Chavignol

BOURGOGNE : White Burgundy & Epoisses

ALSACE : Munster & Gewurztraminer

REGIONAL WINES OF THE WORLD Select from any region of the world and the Bayleaf team will design a custom experience to tell the regional food and wine story of this destination. Such renowned areas may include Bordeaux, Yarra, Napa, Alsace,the Rhone etc. Hayes and

the team will in turn carefully select the wines to match the selected menu items.

Italy : Piemonte or Tuscany

Spain : various areas with the theme of the Tempranillo variety

Note Bordeaux and Burgundy selections may increase some costs however will also prove an incredible experience for your guests, especially those with purist tastes of the single producer, single vintage variety.

ALsACE This region consistently proves one of the most beautiful to visit. The town of Colmar produces outstanding white varietals and increasingly good pinot noir. From steely dry whites through to luscious botrytis-effected wines of intensity and complexity, this is the land of the living when it comes to dynamic wine experiences. Indulgent, paired food selections may include local choucroute, trout and foie gras.

WINES

Riesling

Pinot Gris

Gewurztraminer

Riesling – Vendange Tardive or SGN

Pinot Noir

RhoNE As the home to the world famous shiraz grape variety, the Rhone is a very exciting area where viticultural and winemaking developments of the last decade have seriously raised the profile of the region. This is in fact where Hermitage and Cote-Rotie produce shiraz of the very highest standard. Additionally this is the ancestral viticultural home of the white varieties marsanne, roussanne and viognier, producing fragrant dry whites, while Muscat de Beaumes-de-Venise is a classic sweet wine of this part of France. Food selections will include a multitude of sunny flavours from the Mediterranean.

LIQUID EXPERIENCES

WINES

Cotes-de-Rhone blanc

Cotes-de-Rhone

Crozes-Hermitage & Hermitage

St Joseph & Cornas

Cote-Rotie

Muscat de Beaumes-de-Venise

LoIRE The Loire flows over 1,000 kilometres from the south-eastern province of the Ardeche across France to meet the Atlantic near Nantes. The area mostly produces single variety wines such as sauvignon blanc, melon de Bourgogne, chenin blanc, gamay, pinot noir and cabernet franc. This is a highly developed viticultural region with outstanding wines coming from all districts. Food selections may include a goats cheese tart for the Sancerre, game bird for the gamay or pinot, veal rib for the Chinon and oysters or shellfish for Muscadet.

WINES

Muscadet

Sancerre / Pouilly-Fume

Vouvray / Montlouis

Chinon / St Nicolas de Bourgeuil

Saumur-Champigny

Anjou/Saumur Gamay or Pinot Noir

UNIQUE VINEYARDS TASTINGExperience a carefully considered selection of unique, albeit known vineyards paired with delicious regional fare. You are invited to select 5 wines from the regions below.

mCWILLIAms moUNT pLEAsANT “mAURICE o’shEA”Maurice O’Shea crafted red wines in the Hunter Valley throughout the middle of last century, drawing what were then the best vineyards in the Hunter Valley. O’Shea’s mastery of sourcing the fruit, picking optimally and blending produced wines of amazing elegance and longevity. These wines are now some of myths and legend and spoken of with bated breath by any who had the opportunity to try them. He very often gave them names of friends and family with whites Elizabeth and Anne remaining on current vintages of white wines while Richard, Robert and Frederick gracing some of his most famous reds.

Some individual vineyard names – such as Old Hill and Old Paddock (called O.P. & O.H.

then) – remain, Rosehill has replaced “Robert” whence it was sourced. Now, in the best vintages the best wine parcels are reserved to honour the name of the man who honoured others with his wines.

This experience will be complemented with shellfish or delicate white fish for the Anne, and robust red meats with the reds.

WINES

Mt Pleasant Anne Semillon

5 X Mt Pleasant Maurice O’Shea

hENsChKE VARIoUs VINEYARDsHenschke’s Hill of Grace is the only red that challenges Grange in the hierarchy of red wines in Australia with similar heritage, although reaching the pinnacle of consistent quality somewhat later. Unlike Grange Hill of Grace is a single vineyard wine from the Eden Valley above the Barossa.

Henschke makes sother shiraz-based single vineyard wines that live somewhat under the shadow of Hill of Grace but are wines of exemplary quality.

This experience will be accompanied dark game bird and delicious red meats.

WINES

Henschke Johanne Ida Selma Lenswood Blanc de Noir MD

Henschke Hill of Grace

Henschke Hill of Roses

Henschke Mount Edelstone

Henschke Tappa Pass

Henschke Keyneton Euphonium

Henschke Johann’s Garden

Henschke Muscat of Tappa Pass

Other options include:

Moss Wood Cabernet Sauvignon

Mount Mary Quintet

Jasper’s Hill Georgia’s Paddock

Giaconda Chardonnay & Pinot Noir

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VITEK VODKA Vodka offers a unique alternative to wine as a valid partner to great food.

Some of the worlds best vodkas are produced by Vitek Czernuszyn, a master of his craft who creates artisanal vodkas from around the world. Vitek has partnered with Bayleaf to offer small, intimate experiences for your guests using fresh produce infused into vodka to create a palate of exotic tastes, intensified by the alchemy of distillation.

The dining experience commences with a seated meal followed by a vodka master class covering its origin, how it’s made, what distinguishes a good vodka from a bad vodka and how to consume it.

The master-class offers back-to-back tastings of 4 major brands - Grey Goose, Kettle1, Belvedere and of course Vitek to demonstrate the notes that define this age-old spirit.

ENTREEs - ChoosE 1 oF 3 opTIoNs Accompanied by a small shot of Neat vodka Oysters with a tiny dab of caviar.

Herring marinated in oil, garlic and bay leaves served on a slither of black

Pumpernickel bread (very Polish)

Gravlax cured in vodka, salt, sugar, and dill , served on a thin slice of

potatoes boiled in chicken stock with a streak of mustard sauce

Guests commence with a mouthful of food, to fill the palate with a salty taste and the vodka is used to cleans that saltiness – and it works with every mouthful.

mAIN CoURsE - ChoosE 1 oF 3 opTIoNs Medallion of venison with a sauce that contains the strawberry vodka and a VERY cold strawberry | almond martini

A ginger, bay leaf, lemon grass, thai style chicken curry with a leeches/lemon grass martini

Salmon cured in rose | almond | lime vodka served on a light sweet raisin cous cous with a rose martini

With the main courses, guests are encouraged to sip the martini first to prepare the palate for the top notes that then continue into the meal.

DEsERTs - ChoosE 1 oF 3 opTIoNs Passion fruit soufflé with a passion fruit/vanilla martini

Tiramisu with a half shot of coffee | vanilla vodka spilt onto the slice – like a cake affogato – this is sublime

Chocolate lava cake with a subtle chocolate | chili vodka sauce inside.

Finally, coffee is served with hollow balls of dark chocolate syringe injected with coffee vodka – experience a taste explosion to conclude the evening!

PENFOLDS GRANGE TASTINGBayleaf has designed the most decadent of wine and food tastings – that of the Grange variety. Hayes and the team requests that you select 5 of any of the great vintages and allow the experts tell your guests the story of each of the wines.

“Penfolds Grange is an Australian First Growth with a history, prestige and lasting quality that interconnects with the great wines of Bordeaux. For many wine collectors and observers it remains a defining modern wine.”

First produced in 1951, it was made covertly for several vintages when the company hierarchy considered it unviable, but its quality eventually proved persuasive, and it has been produced in every vintage since.

It is Australia’s icon red wine – renowned internationally – and a wine of indisputable quality and stature.

This exceptional tasting experience will be complemented by food paired with each wine when served from youngest to oldest. To start, would be a simple small piece of Wagyu followed by meats/dishes that become softer and earthier then moving to venison, pigeon, casserole, etc.

The experience would be finished with a cooked cheese dish.

WINES

2010 Penfolds Yattarna Chardonnay

2008 Penfolds GrangeAn outstanding hot vintage producing a deeply concentrated Grange

2004 Penfolds GrangeA mild summer and warm Indian summer perfect for an elegant, richly textured Grange

1998 Penfolds GrangeAn exceptional vintage producing an opulent, concentrated Grange

1990 Penfolds GrangeA perfect growing season for a very famous Grange vintage

1986 Penfolds Grange HermitageAnother warm, dry, near perfect vintage, now mature but with years to go

Penfolds Great-Grandfather Tawny

Penfolds Grange is Australia’s icon red wine – renowned internationally

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THE EQUIPMENT

Bayleaf commit to offering the best value in hire tables, chairs, linens, crockery, glassware and kitchen equipment available. We have agreements in place with preferred suppliers to ensure our clients receive the best quality equipment at a heavily negotiated discount.

These costs are reflected in your quote as separate to the per head food and wine estimate.

THE VENUE

Bayleaf have an extensive network of industry and venue relationships throughout Sydney and the wider regional area. From the simplest of requirements to the seemingly unobtainable, Bayleaf know of a space that is right for your event. From boutique wedding venues to large scale conference environments, Bayleaf will have a unique solution that to your ultimate challenge.

From Christmas parties to corporate cocktail parties, Bayleaf commit to designing a personalised experience for your guests which will both impress and inspire.

Water views, unique environments, warehouses, intimate venues, blank canvasses, CBD locations, prestigious or exclusive spaces – Bayleaf know them ALL and are the inside traders when it comes to venues you never thought existed….

THE PEOPLE

Bayleaf consistently sets the highest standards in Sydney for its hospitality staffing. Every team member is subject to rigorous training and are both appropriately qualified, equipped and display of the finest standards of presentation.

Staff uniforms are of course infinitely flexible from the conservative to the outrageous, Bayleaf will work with you to design a service experience that compliments your event objectives.

Staffing ratios are always negotiable however usually present as follows:

Breakfasts 1:20

Lunches 1:20

Dinners 1:15

Cocktails 1:25

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VENUES

PLAYBILL VENUES, MOORE PARKThe Hordern’s historic facade disguises a versatile venue packed with potential.

Remembered by Sydneysiders as the Showbag Pavilion, boasting a striking vaulted ceiling & magnificent cathedral windows.

C D

Hordern Pavillion 3000 1200Royal Hall of Industries 4000 2500

From the simplest of

requirements to the

seemingly unobtainable,

Bayleaf know of a space

that is right for your

event. From boutique

wedding venues to

large scale conference

environments, Bayleaf

will have a unique

solution that to your

ultimate challenge.

© BAYLEAF 2014 P47

WHITE BAY PASSENGER TERMINAL 3500 square metres of internal space with an enormous outdoor wharf area looking out onto Glebe Island, Port Jackson, The waterways of Darling Harbour, and the City Skyline from the Harbour Bridge to Sydney Town Hall.

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Arrivals Hall 1000 1000

OVERSEAS PASSENGER TERMINALThe OPT is Sydney’s most unique venue. Located in Sydney’s historic “Rocks” Circular Quay, the OPT has a dazzling, uninterrupted view of the Opera House, Sydney Harbour and city skyline.

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Arrivals Hall 150 100Customs Hall 1000 500Cargo Hall 400 200

ENTERTAINMENT QUARTERThe Byron Kennedy Hall exudes 1920’s charm and style. The Showring, the heart of the EQ & offers an extensive open air space. Heritage Park is a tranquil location with magnificent fig trees. The Market Canopy is the home of the EQ Village Markets.

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Byron Kennedy 1100 550The Showring 7000 3000Heritage Park 500The Showring 900 500

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COCKATOO ISLAND, SYDNEY HARBOURCockatoo Island is easily accessible by ferry and has an extraordinary mix of raw, industrial and historic convict era venues and spaces for hire.

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Convict PrecinctThe Education Room

Naval Store 30-500Convict WorkshopsThe Dogleg Tunnel

The Turbine Shed 300+

INGLIS STABLES, NEWMARKET Newmarket has several heritage listed buildings, including the old Newmarket Hotel and Newmarket Stable, affectionately known as the “Big Barn”. The beauty of Newmarket is enhanced by the stunning fig trees and manicured gardens and lawns.

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Stables 300 200

CELL BLOCK THEATREThe Cell Block Theatre, and broader campus grounds all present unique settings for filming & photoshoots, theatre & performance, conferences & seminars as well as corporate and private functions, cocktail & dinner parties and weddings & special ceremonies.

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Theatre 300 200

Mark Merton. Photo Courtesy Sydney Harbour Federation Trust

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CHINESE GARDEN OF FRIENDSHIP, DARLING HARBOUR The natural beauty, architecture & elegance of the Chinese Garden can provide a unique backdrop for any event. Sheltered pavilions, graceful bridges, reflective pools & enchanting landscapes create the perfect romantic setting in the heart of the city.

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Gardens 300 60Pavillion’s 120 80

AUSTRALIAN TECHNOLOGY PARKHoused within the historic Locomotive Workshops, the Australian Technology Park’s Conference and Exhibition Centre is steadily gaining a reputation for excellence, creativity and flexibility and is regarded by many to be the most unique and versatile conference and exhibition venue in Sydney.

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Exhibition Hall 3000 3500Dining Room 600 520Theatre 520Bay 6 Theatrette 137

ROYAL BOTANIC GARDENSThe Royal Botanic Garden Sydney has a range of truly magnificent venues, offering a unique combination of historic sophistication & modern functionality. Located within the Sydney CBD & surrounded by lush green gardens & dramatic views of the Sydney.

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Rose Gardens 200 40Fleet Steps 800 550Lion Gate Lodge 150 80Rathdowne Lodge 120 70Palm House 120 80Bennelong Lawn 450 250

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ENVIRONMENTAL POLICY

Bayleaf is reducing the waste we generate from our activities. We implement event specific waste plans which we tailor for each function – factors vary depending on the location, type of service & number of guests. Contact the Bayleaf team for some ‘Green Options’ for your function. The initiatives we are taking comprise of the following:

BEST PRACTICE

The team at Bayleaf has a strong commitment to ensure our business activities are carried out in the most sustainable way possible, whilst striving to have a minimum impact on our environment. We use recyclable supplies across all facets of our business. From our office in Alexandria which has energy saving lighting on timers, recycled office supplies & water saving devices installed in the washrooms to our commercial kitchen that offers surplus food to be delivered to not-for-profit organisations such as Oz Harvest, for redistribution to people in need.

SUSTAINABLE PRODUCE

A careful analysis of our produce & suppliers has allowed us to assess the sustainability of the menu items we offer. We have been guided by the Australian Sustainable Seafood Guide as to the fish & crustacean dishes we offer to our clients. Although we occasionally use a local organic baker, most of our breads & 90% of our menu items are made from scratch in our kitchen. This means we control the ingredients used in our food products.

WASTE MANAGEMENT

Receptacles for cardboard/paper, general waste & glass/plastic are used to separate our kitchen & office waste. All the disposable products we use are either 100% biodegradable or recyclable. All oils used on site or at events are recycled.

CARBON NEUTRAL

We offer our clients the option to make their event carbon neutral. We used a local Green Energy Provider (www.todae.com.au) based in Glebe to assess the services provided & we purchase carbon credits to offset the carbon created to provide the catering at the event. In turn, clean energy is produced from Australian made wind power which reduces the carbon foot print of the event.

LOCAL PRODUCE

Bayleaf uses local & organic produce where possible & financially viable. However, if an interstate or overseas product is more sustainable, we will choose this product. Our location in Alexandria is an asset in this regard as there are many neighboring suppliers of high quality, Australian produce.

Bayleaf uses local & organic produce where possible

© BAYLEAF 2014 P51

Her skin turned into bark, her hair became leaves, and her arms were transformed into branches. She stopped running as her feet became rooted to the ground.

P52 © BAYLEAF 2014

FOOD

Acarajé is a dish made from peeled black-eyed peas formed into a ball & then deep-fried in dendê. It is found in the Nigerian and Brazilian cuisines.

Aioli is a provençal traditional sauce made of garlic, olive oil, lemon juice, & usually egg yolks. There are many variations, such as the addition of mustard. It is usually served at room temperature.

Alaskan King Crab fishing is carried out during the fall months in the waters off the coast of Alaska and the Aleutian Islands. The commercial harvest is performed during a very short season. Alaskan crab fishing is very dangerous, and the fatality rate among the fishermen is about 80 times the fatality rate of the average worker.

Aniseed, anise, also called aniseed, is a flowering plant in the family Apiaceae native to the eastern Mediterranean region & Southwest Asia. Its flavor has similarities with some other spices, such as star anise, fennel, & liquorice.

Arancini or arancine are fried rice balls coated with breadcrumbs, said to have originated in Sicily in the 10th century. Arancini are usually filled with ragù, tomato sauce, mozzarella, &/or peas.

Arugala has a pungent, peppery flavor that is exceptionally strong for a leafy green. It is frequently used in salads, often mixed with other greens in a mesclun. It is also used raw with pasta or meats in northern Italy & in western Slovenia.

Assiette, a prepared dish of food, French for “plate, course of a meal.”

Aubergine or Eggplant is a species of nightshade commonly known in British English as aubergine & also known as melongene, garden egg, or guinea squash. It is known in South Asia, Southeast Asia & South Africa as brinjal.

Baguette is “a long thin loaf of French bread” that is commonly made from basic lean dough (the dough, though not the shape, is defined by French law). It is distinguishable by its length & crisp crust.

Balsamic Vinegar is a vinegar originating from Italy, increasingly popular throughout the world. The original, costly, traditional balsamic vinegar, is made from a reduction of cooked white Trebbiano grape juice, & used as a condiment.

Banoffee Pie is an English dessert pie made from bananas, cream & toffee from boiled condensed milk, either on a pastry base or one made from crumbled biscuits & butter. Some versions of the recipe also include chocolate, coffee or both.

Bap is a small, often round loaf of bread served as a meal accompaniment. Baps are traditionally made in Scotland are not sweet, unlike the Irish version.

Barramundi or Asian seabass The species is widely distributed in the Indo-West Pacific region from the Persian Gulf, through Southeast Asia to Papua New Guinea & Northern Australia.

Bastilla is a traditional Moroccan dish inherited from the Andalus, an elaborate meat pie traditionally made of squab (fledgling pigeons). As squabs are often hard to get, shredded chicken is more often used today. Pastilla can also use fish or offal as a filling. Pastilla is generally served as a starter at the beginning of special meals.

Bay Bugs or flathead lobster, while the official Australian name is Bay Lobster. In Australia, it is more widely known as the Moreton Bay bug after Moreton Bay, a location in Queensland. In Singapore, both the flathead lobster & true crayfish are confusingly called crayfish.

Bay leaf, fresh or dried bay leaves are used in cooking for their distinctive flavor & fragrance. The leaves are often used to flavor soups, stews, braises & pâtés in Mediterranean cuisine. The fresh leaves are very mild & do not develop their full flavor until several weeks after picking & drying.

Beouf French for Beef.

Berkshire Pork, prized for juiciness, flavour & tenderness,

is pink-hued & heavily marbled. Its high fat content makes it suitable for long cooking & high-temperature cooking.

Betel Leaf is the leaf of a vine belonging to the Piperaceae family, which includes pepper & kava. It is valued both as a mild stimulant & for its medicinal properties. Betel leaf is mostly consumed in Asia & elsewhere in the world by some Asian emigrants, as betel quid or paan. With or without tobacco, is an addictive psycho-stimulating & euphoria-inducing formulation with adverse health effects.

Binji Potato, Bintje is an early yellow-fleshed heirloom potato developed in the early 1900’s by a Dutch botanist

Black Cabbage is considered to be closer to wild cabbage than most domesticated forms, kale, Cavolo nero (also known as black cabbage, Tuscan Cabbage, Tuscan Kale.

Black-eyed Pea or black-eyed bean, a legume, is a subspecies of the cowpea, grown around the world for its medium-sized, edible bean. The common commercial one is called the California Blackeye, it is pale-colored with a prominent black spot. A common variation of the black-eyed pea is the purple hull pea, it is usually green with a prominent purple or pink spot.

Blood Orange is a variety of orange with crimson, almost-blood-colored flesh. The fruit is smaller than an average orange, its skin is usually pitted, but can be smooth. The distinctive dark flesh color is due to the presence of anthocyanins, a family of antioxidant pigments common to many flowers & fruit, but uncommon in citrus fruits. The flesh develops its characteristic maroon color when the fruit develops with low temperatures during the night.

Boerewors is a type of sausage popular in South African cuisine. The name is derived from the Afrikaans words boer (“farmer”) & wors (“sausage”). Boerewors must contain at least 90 percent meat - always containing beef, as well as lamb or pork or a mixture of lamb & pork. The other 10% is made up of spices & other ingredients.

Brandade is an emulsion of salt cod & olive oil eaten in winter with bread or potatoes. In French it is sometimes called Brandade de Morue & in Spanish it can be called Brandada de bacalao.

Bread & Butter Pudding is a traditional dessert popular in British cuisine. It is made by layering slices of buttered bread scattered with raisins in an oven dish into which an egg & milk mixture, commonly seasoned with nutmeg, is poured.

Brisket is a cut of meat from the breast or lower chest of beef or

veal. The beef brisket is one of the nine beef primal cuts, though the precise definition of the cut differs internationally.

Broccolini is a green vegetable similar to broccoli but with smaller florets & longer, thin stalks. Often misidentified as young broccoli, it is a hybrid of broccoli & kai-lan.

Brochettes, in cooking, en brochette refers to food cooked, & sometimes served, on brochettes, or skewers. The French term generally applies to French cuisine, while other terms like shish kebab, satay, or souvlaki.

Broth is a liquid food preparation, typically consisting of either water or an already flavored stock, in which bones, meat, fish, cereal grains, or vegetables have been simmered.

Brûlée, also known as crème brulèe, burnt cream, crema catalana, or trinity cream is a dessert consisting of a rich custard base topped with a contrasting layer of hard caramel. It is normally served at room temperature.

Bruschetta is an antipasto from Italy consisting of grilled bread rubbed with garlic & topped with tomatoes, olive oil, salt & pepper.

Bubble & squeak is a traditional English dish made with the shallow-fried leftover vegetables from a roast dinner. The main ingredients are potato & cabbage, but carrots, peas, brussels sprouts, or any other leftover vegetables can be added.

Buckwheat, energizing & nutritious, is available throughout the year & can be served as an alternative to rice or made into porridge. While many people think that buckwheat is a cereal grain, it is actually a fruit seed that is related to rhubarb & sorrel making it a suitable substitute for grains for people who are sensitive to wheat or other grains that contain protein glutens. Buckwheat flowers are very fragrant & are attractive to bees that use them to produce a special, strongly flavored, dark honey.

Burger or hamburger is a sandwich consisting of one or more cooked patties of ground meat usually placed inside a sliced hamburger bun.

Beurre Noisette literally hazelnut butter, loosely brown butter, is frequently used in French pastry production. It can also be used as a warm sauce to accompany many foods, such as winter vegetables, pasta, fish, omelettes, & chicken. Unsalted butter is melted over low heat & allowed to separate into butterfat & milk solids. The milk solids naturally sink to the bottom of the pan & if left over gentle heat, will begin to brown. As the milk solids reach a

GLOSSARY

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There is no love sincerer than the love of food.

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toasty hazelnut color, the pan is removed from the heat.

Buttermilk refers to a number of dairy drinks. Originally, buttermilk was the liquid left behind after churning butter out of cream. This type of buttermilk is known as traditional buttermilk.

Butternut Squash, also known in Australia & New Zealand as butternut pumpkin, is a type of winter squash. It has a sweet, nutty taste similar to that of a pumpkin. It has yellow skin & orange fleshy pulp.

Cabernet Vinegar made from Cabernet Sauvignon grapes. Excellent with salads or as a subtle, zesty addition to any sauce or reduction.

Caesar Salad is a salad of cos lettuce & croutons dressed with parmesan cheese, lemon juice, olive oil, egg, Worcestershire sauce, garlic & black pepper. It is often prepared tableside.

Café de Paris Butter, quite distinct from the classic Café de Paris sauce are various compound butters commonly referred to as Café de Paris butter. These typically contain a mixture of herbs, spices, & other condiments such as mustard, marjoram, dill, rosemary, tarragon, paprika, capers, chives, curry powder, parsley, shallot, garlic, Worcestershire sauce, & anchovies, all whipped into the butter. The resulting compound butter is shaped into a roll using aluminium foil & chilled. When the dish is served, a piece of the butter is sliced off & allowed to melt on the hot meat.

Calvados Is an apple brandy from the French region of Lower Normandy.

Candy blossoms hand crafted edible works of art.

Cannelloni are a cylindrical type of pasta generally served baked with a filling & covered by a sauce. Some types of cannelloni need to be boiled beforehand, while for others, it is enough to use a more dilute sauce or filling.

Cannoli are Sicilian pastry desserts. The singular is cannolo, meaning “little tube”, with the etymology stemming from the Latin “canna”, or reed. Cannoli originated in Sicily & are a staple of Sicilian cuisine.

Cappellacci is a traditional filling for cappellacci, stuffed pastas that are folded and twisted like tortellini but slightly larger.

Caramel Candy is a soft, dense, chewy candy made by boiling a mixture of milk or cream, sugar(s), butter, & vanilla flavoring. The sugar(s) are heated separately to reach 170 °C (340 °F), caramelising them before the other ingredients are added caramelised is the browning of sugar, a process used extensively in cooking for the resulting nutty flavor & brown

color. As the process occurs, volatile chemicals are released, producing the characteristic caramel flavor.

Cardamom recognised by their small seed pods, triangular in cross-section & spindle-shaped, with a thin, papery, outer shell & small black seeds. It is the world’s third most expensive spice by weight, outstripped in market value only by saffron & vanilla.

Carnaroli is a medium-grained rice grown in the Vercelli province of northern Italy. Carnaroli is traditionally used for making risotto, differing from the more common arborio rice due to its higher starch content & firmer texture, as well as having a longer grain. Carnaroli rice keeps its shape better than other forms of rice during the slow cooking required for making risotto due to higher quantities of amylose present within. It is often described as being “the king of rices” Perfect for making Arancini.

Carpaccio is a dish of raw meat or fish, thinly sliced or pounded thin & served mainly as an appetizer.

Cassoulet is a rich, slow-cooked casserole originating in the south of France, containing meat, pork skin & white beans. The dish is named after its traditional cooking vessel, the cassole, a deep, round, earthenware pot with slanting sides.

Cauliflower Pickle is a great condiment to serve with any meal or with sandwiches.

Caviar, traditionally the term caviar refers only to roe from wild sturgeon in the Caspian & Black Sea (Beluga, Ossetra & Sevruga caviars). Depending on the country, caviar may also be used to describe the roe of other fish such as salmon, steelhead trout, trout, lumpfish, whitefish, & other species of sturgeon.

Caviar d’Aubergine, eggplant directly over a grill or gas flame & roast, When black peeled & ground with aromates & flavourings, also known a caviar d’aubergine.

Cavolo Nero, generations of Italians have appreciated cavolo nero as a versatile yet tasty vegetable. A member of the brassica family along with kale, cavolo nero is a popular ingredient in many classic Italian meals from soups to vegetable dishes.

Celeriac, also called turnip-rooted celery or knob celery, is a variety of celery cultivated for its edible roots, hypocotyl, & shoots; these are sometimes collectively called celery root. Celeriac is a root vegetable.

Chantilly, whipped cream is cream that has been beaten by a mixer, whisk, or fork until it is light & fluffy. Whipped cream is often sweetened & sometimes flavored with vanilla, & is often

called Chantilly cream or crème Chantilly.

Char siu is a popular way to flavor & prepare barbecued pork in Cantonese cuisine. It is classified as a type of siu mei, Cantonese roasted meat.

Charcoal Lavosh Traditional flatbread, made with a sprinkle of coconut charcoal powder to give it a fabulous black colour.

Chestnut Mushrooms, also known as brown cap mushrooms, chestnut mushrooms have a strong taste & look like a darker version of the button mushroom. They have pink to dark brown gills.

Chevre is French for Goat’s cheese i.e. cheeses made out of goat’s milk. They are popular among elderly & children who are more likely to show low tolerance to cow’s milk. Also, goat cheeses are lower in fat, & higher in vitamin A & potassium. Goat cheeses have a unique, tart, earthy flavor that sets them apart from cow cheeses.

Chimichurri or chimmichurri is a green sauce used for grilled meat, originally from Argentina.

Chipolata is a type of fresh sausage, believed to have been created in France, similar to Italian sausage but often prepared as a relatively thin & short breakfast-style sausage, often grilled rather than fried.

Chipotle, or chilpotle, which comes from the Nahuatl word chilpoctli, is a smoke-dried jalapeño. It is a chili used primarily in Mexican & Mexican-inspired cuisines, such as Mexican-American & Tex-Mex.

Chocolate Truffles is a type of chocolate confectionery, traditionally made with a chocolate ganache centre coated in chocolate, icing sugar, cocoa powder or chopped toasted nuts, usually in a spherical, conical, or curved shape.

Chorizo or chouriço is a term originating from the Iberian Peninsula encompassing several types of pork sausages. Chorizo can be a fresh sausage, in which case it must be cooked before eating.

Chur Kiwi for thanks, cool, sweet etc, ‘that was choice eh bro!’ Chur....!

Churrasco is a Portuguese & Spanish term referring to beef or grilled meat more generally, differing across Latin America & Europe, but a prominent feature in the cuisine of Uruguay, Brazil, Bolivia, Argentina, Chile, Colombia, Guatemala, Nicaragua & other Latin American countries. A churrascaria is a restaurant serving grilled meat, many offering as much as one can eat: the waiters move around the restaurant with the skewers, slicing meat onto the client’s

plate. This serving style is called espeto corrido or rodízio & it’s quite popular in Brazil.

Churros sometimes referred to as a Spanish doughnut, is a fried-dough pastry—predominantly choux—based snack. Churros are popular in Spain, France, the Philippines, Portugal, Latin America & the United States.

Ciabatta is an Italian white bread made from wheat flour & yeast, created in 1982 by a baker in Adria, Veneto, Italy in response to popularity of French baguettes. Ciabatta is somewhat elongated, broad & flat & is baked in many variations.

Cilantro Coriander, also known as cilantro, Chinese parsley or dhania, is an annual herb in the family Apiaceae. Coriander is native to regions spanning from southern Europe & North Africa to southwestern Asia. It is a soft plant growing to 50 cm tall clotted cream.

Clotted Cream is a thick cream made by indirectly heating full-cream cow’s milk using steam or a water bath & then leaving it in shallow pans to cool slowly. During this time, the cream content rises to the surface & forms ‘clots’ or ‘clouts’.

Cobia is a species of perciform marine fish, the only representative of the genus Rachycentron. Other common names include black kingfish, black salmon, ling, lemonfish, crabeater, prodigal son & aruan tasek.

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Cone Bay is located in northeast Western Australia. Cone Bay opens out into the Indian Ocean.

Confit is a generic term for various kinds of food that have been cooked in oil or sugar water. Sealed & stored in a cool, dark place, confit can last for several months.

Consommé, in cooking, a consommé is a type of clear soup made from richly flavored stock or bouillon that has been clarified, a process which uses egg whites to remove fat & sediment.

Cookie, in the United States & Canada a cookie is a small, flat, baked treat, usually containing flour, eggs, sugar & either butter or cooking oil, & often including ingredients such as raisins, oats, or chocolate chips.

Coral Trout, leopard coral grouper, or leopard coral trout is a species of fish in the Serranidae family. Native to the western Pacific Ocean, its natural habitat includes open seas & coral reefs. Coral trout are the favourite target fish for all sectors of the fishery because they are a good food fish & command high market prices locally & overseas.

Corned Beef is a salt-cured beef product. The term comes from the treatment of the meat with large grained rock salt, also called “corns” of salt.

Coulis is a form of thick sauce made from puréed & strained vegetables or fruits. A vegetable coulis is commonly used on meat & vegetable dishes & it can also be used as a base for soups or other sauces.

Crackling, pork rind is the skin of a pig. Pork rind is a common ingredient of sausages, which helps to improve their consistency. Fried or roasted pork rind & fat is also a snack.

Cranberry sauce or cranberry jelly is a sauce or relish made out of cranberries, commonly associated with Thanksgiving dinner in North America & Christmas dinner in the United Kingdom.

Crayfish, also called crawfish, crawdads, freshwater lobsters, or mudbugs are freshwater crustaceans resembling small lobsters, to which they are related. Taxonomically, they are members of the superfamilies Astacoidea & Parastacoidea.

Crème Brûlée, also known as burnt cream, crema catalana, or Trinity cream is a dessert consisting of a rich custard base topped with a contrasting layer of hard caramel. It is normally served at room temperature.

Crème Fraîche is a soured cream containing 30–45% butterfat & having a pH of around 4.5. It is soured with bacterial culture, but is less sour than U.S. style sour cream, & has a lower viscosity & a higher fat content.

Croissant is a buttery flaky viennoiserie pastry named for its well known crescent shape. croissants & other viennoiserie are made of a layered yeast-leavened dough.

Cromesqui is a small savoury (like a croquette) make with a salpicon enclosed in caul fat and then deep-fried in batter, breadcrumbs or in Poland - wrapped in a thin pancake. Sometimes known as kromesky.

Croque Madam served with a fried egg or poached egg on top is known as a croque-madame (or in parts of Normandy a croque-à-cheval).

Croque Monsieur is a is a grilled ham & cheese sandwich. It originated in French cafés & bars as a quick snack. Typically, Emmental or Gruyère cheese is used. The name is based on the verb croquer & the word monsieur.

Croquette is a small breadcrumbed fried food roll containing, usually as main ingredients, mashed potatoes & or ground meat, shellfish, fish, cheese, vegetables.

Crostata is an Italian baked tart & a form of pie. It has been known by various names throughout Italy, including coppi in Naples & sfogliate in Lombardy.

Croustillant crispy, crunchy.

Crudo, in Italian, “crudo” means “raw”. In Italian cuisine this word can be used with a lot of food. “Pesce crudo” means “raw fish”, “carne cruda” means “raw meat”.

Crumpet is a griddle cake made from flour & yeast. It is eaten mainly in the United Kingdom.

Crystal Bay Prawns is Australia’s oldest & largest prawn seafarming operation. The company employs over 50 people & can produce more than 1,500 tonnes per annum. They have two farms & a processing facility at Cardwell & a hatchery at Flying Fish Point, far north Queensland.

Cupcake is a small cake designed to serve one person, which may be baked in a small thin paper or aluminium cup. As with larger cakes, icing & other cake decorations, such as sprinkles, may be applied.

Curds are a dairy product obtained by curdling milk with rennet or an edible acidic substance such as lemon juice or vinegar & then draining off the liquid portion.

Curing is any of various food preservation & flavoring processes, especially of meat or fish, by the addition of a combination of salt, nitrates or sugar.

Cured fish refers to fish which has been cured by subjecting it to fermentation, pickling, smoking, or some combination of these before it is eaten. These

food preservation processes can include salt, nitrates or sugar. It can involve smoking & flavoring the fish, & may include cooking it. The earliest form of curing fish was dehydration. Other methods such as smoking fish or salt-curing also go back for hundreds of years.

Cuttlefish are marine animals of the order Sepiida. They belong to the class Cephalopoda, which also includes squid, octopuses, & nautiluses. ‘Cuttle’ is a reference to their unique internal shell, the cuttlebone.

D’Affinois, Fromager d’Affinois is a French double-cream soft cheese made from cow’s milk. It is produced by the Fromagerie Guilloteau company. Fromager d’Affinois is similar to Brie in production, appearance & flavour.

Dacquoise is a dessert cake made with layers of almond & hazelnut meringue & whipped cream or buttercream. It takes its name from the feminine form of the French word dacquois, meaning ‘of Dax’, a town in southwestern France.

Daikon, mooli, or white radish is a mild-flavoured, very large, white East Asian radish with a wide variety of culinary uses. Despite often being associated with Japan, it was originally cultivated in continental Asia.

Daube is a classic Provençal stew made with inexpensive beef braised in wine, vegetables, garlic, & herbes de Provence, & traditionally cooked in a daubière, a braising pan.

Gratin Dauphinois is a traditional regional French dish based on potatoes & crème fraîche from the historic Dauphiné region in south-east France.

Delice means delight in English.

Dendê or Palm oil is an edible vegetable oil derived from the mesocarp of the fruit of the oil palms, primarily the African oil palm.

Dijon Mustard originated in 1856, when Jean Naigeon of Dijon substituted verjuice, the acidic “green” juice of unripe grapes, for vinegar in the traditional mustard recipe. Most mustards from Dijon today contain white wine rather than verjuice.

Donuts, the two most common types are the toroidal ring doughnut & the filled doughnut which is injected with fruit preserves, cream, custard, or other sweet fillings. A small spherical piece of dough may be cooked as a doughnut hole.

Duck fat potato are potatoes roasted or fried in duck fat. They are widely recognised as the crispiest, tastiest & the best in the world.

Dumplings are cooked balls of dough. They are based on flour, potatoes or bread & may include meat, fish, vegetables, or sweets. They may be cooked by boiling, steaming, simmering, frying, or baking. They may have a filling or there may be other ingredients mixed into the dough. Dumplings may be sweet or savoury.

Dutch Cream Potato A waxy potato that is an old Dutch variety with a lovely yellow flesh that’s creamy & makes a beautiful potato salad & are also ideal for frying.

Eclair is an oblong pastry made with choux dough filled with a cream & topped with icing. The dough which is the same as that used for profiterole, is typically piped into an oblong shape with a pastry bag & baked until it is crisp & hollow inside. Once cool, the pastry then is filled with a vanilla, coffee or chocolate flavoured custard (crème pâtissière), or with whipped cream, or chiboust cream & then iced with fondant icing.

Edamame or edamame bean is a preparation of immature soybeans in the pod, found in the cuisine of China, Japan, Indonesia & Hawaii. The pods are boiled or steamed & served with salt.

Eggplant is a species of nightshade commonly known in British English as aubergine & also known as melongene, garden egg, or guinea squash. It is known in South Asia, Southeast Asia & South Africa as brinjal.

Eggs Benedict is an American breakfast dish that consists of two halves of an English muffin, topped with ham or bacon, poached eggs & Hollandaise sauce.

Avoid fruit and nuts. You are what you eat.

jim davis

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Elk, mustard ‘Golden Streaks’ ‘Green Elk’, Wasabi Greens, Elk Leaves ‘Golden Streaks’ is a very attractive plant with finely serrated, bright golden-green leaves.

Emulsion, two liquids can form different types of emulsions. As an example, oil & water can form, first, an oil-in-water emulsion, wherein the oil is the dispersed phase & water is the dispersion medium. Second, they can form a water-in-oil emulsion, wherein water is the dispersed phase & oil is the external phase. Multiple emulsions are also possible, including a “water-in-oil-in-water” emulsion & an “oil-in-water-in-oil” emulsion.

En Croute in culinary terms, refers to food that has been wrapped in pastry dough then baked inside the oven.

English Muffin is a small, round, flat type of yeast-leavened bread which is commonly served split horizontally, toasted, & buttered. They are commonly eaten in the United States & the rest of the English-speaking world.

Escabeche is the name for a number of dishes in Mediterranean & Latin American cuisines which can refer to a dish of either poached or fried fish (escabeche of chicken, rabbit or pork is common in Spain) marinated in an acidic mixture before serving, the marinade, or a marinated salad of various vegetables. Influences of the dish appear as far as Asia-Pacific with adjustments to local food staples. It is usually served cold after marinating in a refrigerator overnight or longer. The acid in the marinade is usually vinegar, but can also include citrus juice.

Eschalot are used in fresh cooking in addition to being pickled. Finely sliced, deep-fried shallots are used as a condiment in Asian cuisine, often served with porridge. As a species of Allium, shallots taste somewhat like a common onion, but have a milder flavour. Like onions & garlic, when sliced, raw shallots release substances that irritate the eye, resulting in production of tears.

Eton Mess is a traditional English dessert consisting of a mixture of strawberries, pieces of meringue, & cream, which is traditionally served at Eton College’s annual cricket game against the pupils of Harrow School.

Falafel is a deep-fried ball or patty made from ground chickpeas, fava beans, or both. Falafel is a traditional Middle Eastern food, usually served in a pita, which acts as a pocket, or wrapped in a flatbread known as lafa; “falafel” also frequently refers to a wrapped sandwich that is prepared in this way. The falafel balls are topped with salads, pickled vegetables, hot sauce & drizzled with tahini-

based sauces. Falafel balls may also be eaten alone as a snack or served as part of a meze.

Fennel is a highly aromatic & flavorful herb with culinary & medicinal uses.

Feta is a white-brined curd cheese made in Greece, the Balkans & Asia Minor. It is a crumbly aged cheese, commonly produced in blocks, & has a slightly grainy texture. Feta is used as a table cheese, as well as in salads (e.g. the Greek salad) & pastries.

Flatbread is a simple bread made with flour, water & salt, then thoroughly rolled into flattened dough. Many flatbreads are unleavened.

Florentine is an Italian pastry made from setting nuts & candied cherries into a caramel disc, which is then often coated on the bottom with chocolate. Other types of candied fruit are used as well.

Foie Gras is a food product made of the liver of a duck or goose that has been specially fattened. By French law, foie gras is defined as the liver of a duck or goose fattened by force-feeding corn with a gavage, although in Spain & other counties outside of France it is occasionally produced using natural feeding.

Forestiere, meat or poultry with a garnish of mushrooms, ham or bacon, & fried potatoes.

Frangelico is a brand of noisette (hazelnut) & herb-flavored liqueur (coloured with caramel coloring) which is produced in Canale, Italy. It is 20% alcohol by volume, 40 proof. Formerly, it was 24% alcohol by volume, 48 proof.

Frangipane is a filling made from or flavored with almonds. This filling can be used in a variety of ways including cakes, tarts & other assorted pastries.

Freeze-dried is a dehydration process typically used to preserve a perishable material or make the material more convenient for transport. Freeze-drying works by freezing the material & then reducing the surrounding pressure to allow the frozen water in the material to sublimate directly from the solid phase to the gas phase.

French Beans, green beans, also known as string bean, snap bean in the northeastern & western United States, or ejotes in Mexico, are the unripe fruit of various cultivars of the common bean.

Frittata is an egg-based Italian dish similar to an omelette or crustless quiche, enriched with additional ingredients such as meats, cheeses, vegetables or pasta.

Fritter is a name applied to a wide variety of fried foods, usually consisting of a portion of batter or breading which has been filled with bits of meat, seafood, fruit, or other ingredients.

Frittes, French fries (American English) or chips, fries, finger chips or French-fried potatoes are batons of deep-fried potato.Americans & most Canadians refer to any elongated pieces of fried potatoes as fries, while in the United Kingdom, Australia, Ireland & New Zealand, long, thinly cut slices of fried potatoes are sometimes called fries to distinguish them from the more thickly cut strips called chips.

Fudge is a type of Western confectionery, which is usually soft, sweet & rich. It is made by mixing sugar, butter, & milk, heating it to the soft-ball stage at 240 °F (116 °C) & then beating the mixture while it cools so that it acquires a smooth, creamy consistency. The product is sold in a variety of flavours & fruits with nuts are sometimes added.

Galinhada is a stew of rice with chicken, which is a typical Brazilian dish in the states of Minas Gerais & Goiás. The name comes from galinha, Portuguese for “chicken”.

Gaufrettes is a waffle leavened batter or dough cooked between two plates, patterned to give a characteristic size, shape & surface impression.

Gazpacho is a tomato-based vegetable soup, traditionally served cold. Originating in the southern Spanish region of Andalusia. Gazpacho is widely consumed in Spanish cuisine, as well as in neighboring Portugal, where it is known as gaspacho. Gazpacho is mostly consumed during the summer months due to its refreshing qualities & cold serving temperature.

Gelato is the Italian word for ice cream, derived from the Latin word “gelātus”. In English this word commonly refers to varieties of ice cream made in a traditional Italian style.

Gingerbread is a sweet food-product flavored with ginger & typically using honey or molasses rather than just sugar. Gingerbread foods vary, ranging from a soft, moist loaf cake to something close to a ginger biscuit.

Glaze in cooking is a coating of a glossy, often sweet, sometimes savoury, substance applied to food typically by dipping, dripping, or with a brush. Egg whites & basic icings are both used as glazes.

Globe Artichokes are a variety of of thistle species cultivated as a food. The edible portion of the plant consists of the flower buds before the flowers come into bloom.

Gnocchi are various thick, soft pastas that may be made from semolina, wheat flour, egg, cheese, potato & breadcrumbs or similar ingredients.

Goats Curd is made by allowing raw milk to naturally curdle & then draining & pressing the curds. Cow’s milk & goat’s milk have similar overall fat contents. However, the higher proportion of medium-chain fatty acids such as caproic, caprylic & capric acid in goat’s milk contributes to the characteristic tart flavor of goat’s milk cheese.

Goiabada is a popular dessert throughout the Portuguese-speaking countries of the world, dating back to the colonial days in Brazil, where guavas were used as a substitute for the quinces used to make marmelada (quince cheese).

Gordal Olive The name Gordal (“the fat one”) is due to its shape (rounded) & to its weight (over 6 gr.) Its production area is mainly in the province of Seville (Andalusia), which is why this olive is also called “Gordal Sevillana”.

Ganache is a glaze, icing, sauce, or filling for pastries made from chocolate and cream. Ganache is normally made by heating cream, then pouring it over chopped chocolate of any kind.

Gorgonzola is a veined Italian blue cheese, made from unskimmed cow’s milk. It can be buttery or firm, crumbly & quite salty, with a “bite” from its blue veining.

Granita is a semi-frozen dessert made from sugar, water & various flavorings. Originally from Sicily, although available all over Italy, it is related to sorbet & Italian ice.

Granola is a breakfast food & snack food consisting of rolled oats, nuts, honey, & sometimes puffed rice, that is usually baked until crisp.

Gremolata or gremolada is a chopped herb condiment typically made of lemon zest, garlic & parsley. It is a traditional accompaniment to the Milanese braised veal shank dish ossobuco alla milanese.

Grissini are generally pencil-sized sticks of crisp, dry bread originating in Turin & the surrounding area in Italy. They are originally thought to have been created in the 14th century, although according to a local tradition, they were invented by a baker in Lanzo Torinese (northern Italy) in 1679.

Gruyère is a hard yellow cheese, named after the town of Gruyères in Switzerland, & originated in the cantons of Fribourg, Vaud, Neuchâtel, Jura, & Berne.

Guacamole is an avocado-based dip that originated with the Aztecs in Mexico. In addition to its use in modern Mexican cuisine it has also become part of American cuisine as a dip, condiment & salad ingredient.

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mustard seeds. This is enhanced by using pungent black or brown mustard seeds rather than the white mustard seeds used to make mild mustards.

Hush Puppies are finger-shaped dumplings of cornmeal that are deep-fried & traditionally served with fried catfish. Also know as corn dodgers.

Jaffa Orange also the Shamouti orange, is a sweet, almost seedless orange variety with a tough skin. As it produces very little juice & has a tendency towards delayed bitterness, it is unsuitable for juice production, although it does store well.

Jalapeño is a medium-sized chili pepper. A mature jalapeño fruit is 2–3½ inches long & is commonly picked & consumed while still green, but occasionally it is allowed to fully ripen & turn crimson red.

Jalapeño poppers was initially used as a trademark by Anchor Foods of Appleton, Wisconsin for their brand of cheese-stuffed jalapeños.

Jamón is the Spanish word for ham. In English it refers to certain types of dry-cured ham from Spain. There are two types, jamón serrano & jamón ibérico.

Jannei make & sell fresh gourmet goat cheese straight from the farm. 100% Australian goats cheese.

Jarlsberg is a mild cow’s-milk cheese with large irregular holes or what are commonly referred to as “eyes”, originating in Jarlsberg, Norway.

Jerusalem Artichoke also called sunroot, sunchoke, earth apple or topinambour, is a species of sunflower native to eastern North America.

John Dory also known as St Pierre or Peter’s Fish, with a laterally compressed olive-yellow body which has a large dark spot (said to the thumb print of St Peter), and long spines on the dorsal fin.

Kale or borecole is a vegetable with green or purple leaves, in which the central leaves do not form a head. It is considered to be closer to wild cabbage than most domesticated forms.

Kassler or Kasseler in German cuisine is the name given to a salted & slightly smoked cut of pork. It can be either hot or cold smoked. Pork necks & loins are the most often used cuts although ribs, shoulders & bellies can also be used.

Kewpie (Q.P.) is the most popular brand of Japanese mayonnaise.

King crabs also called stone crabs, are a super family of crab-like decapod crustaceans chiefly found in cold seas. Because of their large size & the taste of their meat, many species are widely caught, the most common being the red king crab.

Kipfler Potatoes are small, elongated potatoes. They have yellow-brown skin & yellow flesh. Kipfler potatoes have a waxy texture & are perfect boiled or steamed for salads. They’re available all year round.

Labne is a yogurt which has been strained to remove its whey, resulting in a relatively thick consistency all while preserving the yogurt’s distinctive, sour taste.

Ladies Finger Bananas are shorter & more plump than regular Cavendish bananas. Their skin is bright yellow & their flesh is creamy-white.

Lavender is an incredibly versatile herb as an enhancement to both the flavor & appearance of food.

Lemon Thyme is a perennial plant with glossy green diamond shaped leaves & pale lilac-pink flowers in Spring & Summer. It has a very definite lemon smell & flavour along with the herby flavour of regular thyme.

Lemongrass is a genus of about 45 species of grasses, native to warm temperate & tropical regions. It is a tall perennial grass.

Liquorice or licorice is the root of Glycyrrhiza glabra from which a somewhat sweet flavor can be extracted. The liquorice plant is a legume that is native to southern Europe & parts of Asia.

Lobster is a large marine crustacean with a cylindrical body, stalked eyes, and the first of its five pairs of limbs modified as pincers.

Lobster Mash is mashed potatoes with chopped lobster or crayfish.

Lotus Root is a nutrient rich under-water rhizome of plant lotus. The root is one of the popular ingredients in Japanese & Chinese cuisine.

Lychee is the sole member of the genus Litchi in the soapberry family, Sapindaceae. It is a tropical & subtropical fruit tree native to the Guangdong & Fujian provinces of China & is now cultivated in many parts of the world.

Flying Fish Roe or Tobiko is most widely known for its use in creating certain types of sushi. The eggs are small, ranging from 0.5 mm - 0.8 mm.

Macadamia is a genus of four species of trees indigenous to Australia & constituting part of the plant family Proteaceae. They grow naturally in north eastern New South Wales & Central & South Eastern Queensland.

Macaroon or macaron is a type of light, baked confection, described as meringue-like cookies depending on their consistency. The original macaroon was a “small sweet cake consisting largely of ground almonds similar to Italian

amaretti and is now popular with many infused flavours.

Madeira is a fortified Portuguese wine made in the Madeira Islands.

Madeleine’s or petite madeleine is a traditional small cake from Commercy & Liverdun, two communes of the Lorraine region in northeastern France.

Maffra Cheddar is an incredibly popular cheddar handmade near the town of Maffra in Gippsland. It has a medium bite perfectly balanced by a rich, creamy note to finish.

Marmalade is a fruit preserve made from the juice & peel of citrus fruits boiled with sugar & water.

Marrow or bone marrow is the flexible tissue interior to bone or a Squash, a variety of plant which is called “marrow” in British English.

Mascarpone is an Italian cheese made from cream, coagulated by the addition of citric acid or acetic acid. After denaturation, the whey is removed without pressing or aging.

Mauri Cheese, apart from the excellence of Lombard milk, the genuineness of Mauri cheeses is also guaranteed by the unique maturing process that benefits from another gift of the territory: the Lanche, the natural caves of Valsassina. These caves provide the perfect microclimate for maturing cheese.

Mayonnaise often abbreviated as mayo, is a thick creamy, French sauce often used as a condiment. It is a stable emulsion of oil, egg yolks & either vinegar or lemon juice, with many options for embellishment with other herbs & spices.

Meringue, is a type of dessert made from whipped egg whites & sugar & occasionally an acid such as cream of tartar or a small amount of vinegar.

Mezze is a selection of small dishes served in the Middle East & the Balkans. In Levantine & Caucasian cuisines & in parts of the Balkans, mezze is served at the beginning of all large-scale meals.

Moghrabieh is a traditional Lebanese dish also used in Syria, Jordan & Israel. Usually the centrepiece of a special meal for family & close friends, it is also a very homely dish which is highlighted by its traditional aromatic spices which are found in most Lebanese Namliyeh (pantries).

Mole is the generic name for a number of sauces originally used in Mexican cuisine, as well as for dishes based on these sauces. Outside of Mexico, it often refers specifically to mole poblano. In contemporary Mexico, the term is used for a number of sauces, some quite dissimilar, including

Guava Paste or Goiabada is a popular dessert throughout the Portuguese-speaking countries of the world, dating back to the colonial days in Brazil, where guavas were used as a substitute for the quinces used to make marmelada (quince cheese).

Hainanese cuisine is derived from the cooking styles of the peoples of Hainan province in China, such as the Li, Miao & Hui minorities, apart from the Han Chinese. The food is lighter, less oily & more mildly seasoned than that of the Chinese mainland. Seafood predominates the menu, as shrimp, crab, & freshwater & ocean fish are widely available.

Halloumi or hallumi is a Cypriot semi-hard, unripened brined cheese made from a mixture of goat’s & sheep’s milk, & sometimes also cow’s milk. It has a high melting point so can easily be fried or grilled.

Hanks Preserves was founded by Hank Doudeswell in 1993. An experienced chef, Hank started making his own rich orange marmalade for breakfast customers in the inner city Sydney restaurant in which he was working.

Hapuka is a firm white fleshed heavy-bodied, square-tailed fish, with a base colour that varies from silvery-blue to pinkish-brown. Very similar to bass groper.

Hash Browns or hashed browns are a simple preparation in which potato pieces are pan-fried after being shredded, julienned, diced, or riced.

Heirloom Vegetables An heirloom plant, heirloom variety, heritage fruit (Australia & New Zealand), or (especially in the UK) heirloom vegetable is an old cultivar that is “still maintained by gardeners & farmers particularly in isolated or ethnic communities”. These may have been commonly grown during earlier periods in human history, but are not used in modern large-scale agriculture.

Honeycomb is a mass of hexagonal wax cells built by honey bees in their nests to contain their larvae & stores of honey & pollen. Beekeepers may remove the entire honeycomb to harvest honey. This golden honeycomb is a sweet treat to make at home with the kids - as long as you supervise closely! Kids enjoy seeing it froth & bubble to triple its size during cooking.

Horseradish is a perennial plant of the Brassicaceae family. The plant is probably native to southeastern Europe & western Asia. It is now popular around the world.

Hot Mustard is used for mustards prepared to bring out the natural piquancy of the

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black, red, yellow, green, almendrado, & pipián.

Mousse is a prepared food that incorporates air bubbles to give it a light & airy texture. It can range from light & fluffy to creamy & thick, depending on preparation techniques. A mousse may be sweet or savory.

Mozzarella is a cheese, originally from southern Italy, traditionally made from Italian buffalo & later cow’s milk by the pasta filata method.

Muffin typically refers to an individual sized quick bread product which can be sweet or savory. The typical American muffin is similar to a cupcake in size & cooking methods.

Muscatel raisins are muscatel grapes dried on the vine. Not only are they tasty, they look beautiful & taste great on a cheese platter.

Mustard is a condiment made from the seeds of a mustard plant. The whole, ground, cracked, or bruised mustard seeds are mixed with water, salt, lemon juice, or other liquids & sometimes other flavorings

Mustard Greens are the leaves of the mustard plant used in salads.

Nahm Jim is a classic Thai dressing which is hot, sour & tangy. It is excellent over grilled meat or fish, or tossed in salads.

Opera Cake is a French type of cake. It is made with layers of almond sponge cake (known as Joconde in French) soaked in coffee syrup, layered with ganache & coffee buttercream, & covered in a chocolate glaze. According to Larousse Gastronomique “Opéra gateau is an elaborate almond sponge cake with a coffee & chocolate filling & icing. The cake was popularized by the French pâtisserie house Dalloyau.

Orecchiette is a kind of home-made pasta typical of Puglia or Apulia, a region of southern Italy. Its name comes from its shape, which reminds one of a small ear.

Ortiz Anchovies are delicious plump anchovies caught off the Cantabrian coast of Northern Spain. They are cured in salt for five months before being hand filleted & packed.

Pacific Oysters or Japanese oyster or Miyagi oyster, is an oyster native to the Pacific coast of Asia. It has become an introduced species in North America, Australia, Europe, & New Zealand.

Packham Pears are also referred to as Packham’s Triumph pears as they were first grown in NSW in 1897 by Sam Packham & are now exported around the world. Packham pears have a white, juicy & sweet flesh, with light yellow skin when ripe.

Pain au Chocolat also called a chocolatine in the south of France & in French Canada, is a viennoiserie sweet roll consisting of a cuboid-shaped piece of yeast-leavened laminated dough, similar in texture to a puff pastry, with one or two pieces of dark chocolate in the centre. Pain au chocolat is made of the same layered dough as a croissant.

Palmiers are a French pastry in a palm shape or a butterfly shape, sometimes called palm leaves, elephant ears, french hearts, shoe-soles or glasses.

Pancetta is Italian bacon made of pork belly meat that is salt cured & spiced with black pepper & sometimes other spices.

Pandan Leaves are used widely in Southeast Asian cooking as a flavoring. The characteristic aroma of pandan is caused by the aroma compound 2-acetyl-1-pyrroline, which gives white bread, jasmine rice & basmati rice (as well as bread flowers Vallaris glabra) their typical smell. The plant is rare in the wild but is widely cultivated. It is an upright, green plant with fan-shaped sprays of long, narrow, blade-like leaves & woody aerial roots.

Panna Cotta is an Italian dessert made by simmering together cream, milk & sugar, mixing this with gelatin & letting it cool until set.

Pao de Queijo, cheese buns, cheese breads, pão de queijo or chipá are a variety of small, baked, cheese-flavored rolls, a popular snack & breakfast food in Brazil.

Parchment paper and bakery release paper are cellulose-based papers that are used in baking as a disposable non-stick surface. Both are also called bakery paper or baking paper.

Parfait refers to a frozen dessert made from a base of sugar syrup, egg & cream. A parfait contains enough fat, sugar, alcohol & air to allow it to be made by stirring infrequently while freezing. In the UK parfait refers to a very smooth meat paste (or pâté) usually made from liver (chicken or duck) & flavoured with liqueurs. In the United States, parfait refers to either the traditional French-style dessert or a popular variant, the American parfait, made by layering parfait cream, ice cream & flavored gelatins in a tall, clear glass & topping the creation with whipped cream, fruit & liqueurs.

Parmesan or Parmigiano-Reggiano is called Parmesan in English after the French name. It is a hard, granular cheese, cooked but not pressed, named after the producing areas which comprise the provinces of Parma, Reggio Emilia, Bologna & Modena.

Parsnip is a root vegetable closely related to the carrot & parsley. It is a biennial plant usually grown as an annual.

Pâté is a mixture of cooked ground meat and fat minced into a spreadable paste. Common additions include vegetables, herbs, spices & either wine or cognac, armagnac or brandy.

Patilla is a traditional Moroccan dish inherited from the Andalus, an elaborate meat pie traditionally made of squab (fledgling pigeons). As squabs are often hard to get, shredded chicken is more often used today; patilla can also use fish or offal as a filling. Patilla is generally served as a starter at the beginning of special meals.

Pea Milk Foam is pea, cream & milk sauce whipped into a foam.

Pea Shoots are the delicate spiralling vines (shoots) and uppermost leaves of a young pea plant. Tender in texture, the shoots provide a sweet flavour that is a cross between the taste of peas and spinach with a hint of watercress.

Peanut Brittle is a type of confection, consisting of flat broken pieces of hard sugar candy embedded with nuts such as pecans, almonds, or peanuts.

Pecorino is the name of a family of hard Italian cheeses made from ewe’s milk. The word derives from Italian pecora meaning ‘sheep’, which in turn is from the Latin pecus meaning livestock.

Pedro Ximenez is the name of a white Spanish wine grape variety grown in several Spanish wine regions but most notably in the Denominación de Origen (DO) of Montilla-Moriles. Here it is used to produce a varietal wine, an intensely sweet, dark, dessert sherry. It is made by drying the grapes under the hot sun, concentrating the sweetness, which are then used to create a thick, black liquid with a strong taste of raisins & molasses that is fortified & aged.

Persian Fetta is a deliciously creamy & soft cow’s milk fetta that is marinated in a blend of olive oil & infused with garlic, herbs & spices.

Pesto is a sauce originating in Genoa in the Liguria region of northern Italy & traditionally consists of crushed garlic, basil, & pine nuts blended with olive oil.

Petuna Salmon, Peter & Una’s work pioneering Petuna Ocean Trout & Petuna Atlantic Salmon in aquaculture has been recognised with an Order of Australia Medal.

Pico de Gallo also called salsa fresca in Mexican cuisine, is a fresh, uncooked salad made from chopped tomato, white onion, & chilis.

Pikelet is a type of pancake found in Australia & New-Zealand. Pikelet is also an alternative name for crumpet which is a savoury bread found in the UK and eaten hot & freshly-toasted.

Pimento or known as a cherry pepper is a variety of large, red, heart-shaped chili pepper that measures 3 to 4 inches long & 2 to 3 inches wide. The flesh of the pimiento is sweet, succulent & more aromatic than that of the red bell pepper.

Pinto Beans are a variety of common beans. They are the most common bean in the United States & Northwestern Mexico & are most often eaten whole in broth or mashed & refried. Either whole or mashed, it is a common filling for burritos.

Pissaladiere is a focaccia dish made in the Italian region of Liguria, especially in the province of Imperia & adjacent districts in Southern France like Nice, Marseille & Toulon.

Pithivier is a round enclosed pie made by baking two disks of puff pastry, with filling stuffed in between.

Polenta is cornmeal boiled into a porridge & eaten directly or baked, fried or grilled. When cooked, it has a warm jelly-like soft inside with a crunchy outside. The term is of Italian origin, derived from the Latin for hulled & crushed grain.

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called prosciutto crudo in Italy & is distinguished from cooked ham.

Provolone is an Italian cheese that originated in Casilli near Vesuvius, where it is still produced in shapes varying from 10 to 15 cm long pear, sausage, or cone shapes. Provolone-type cheeses are also produced in other countries.

Puffed Rice is a type of puffed grain made from rice; usually made by heating rice kernels under high pressure in the presence of steam, though the method of manufacture varies widely.

Puy Lentil is a lentil cultivated from the Lens esculenta puyensis variety. The “Le Puy green lentil” is protected throughout the European Union according to its Protected Designation of Origin & in France as an AOC.

Pyengana comes from “The Pyengana Dairy Company” which makes award winning traditional cheeses in Pyengana, north east Tasmania. Pyengana is an Aboriginal word meaning the meeting of two rivers and the Pyengana Dairy Company sits in this lush river valley flavoured by dairy farmers.

Quail is a collective name for several genera of mid-sized birds. Many of the common larger species are farm-raised for table food or egg consumption & are hunted on game farms or in the wild.

Quesadillas is made from flour or corn and filled with a savory mixture containing cheese and other ingredients, then folded in half to form a half-moon shape.

Queso, chile con queso, sometimes described simply as queso, is an appetizer or side dish of melted cheese & chili pepper typically served in Tex-Mex restaurants as a sauce for nachos.

Quince is a hard, acid pear-shaped fruit used in preserves or as flavouring.

Quinoa (keen-wah) is a superhero of the grain family. It is a plant of the goosefoot family found in the Andes, where it was widely cultivated for its edible starchy seeds. Quinoa comes in three different colours white, red and black. A nutritious alternative to rice, couscous as it is high in protein and lacks gluten.

Ras el Hanout or Rass el hanout is a spice mix from North Africa. The name is Arabic for “head of the shop” & implies a mixture of the best spices the seller has to offer.

Ravioli is a traditional type of Italian cuisine. A type of filled pasta composed of a filling sealed between two layers of thin egg pasta dough & served either in broth or with a pasta sauce.

Raviolo is a single, large parcel of pasta with a filling, served with a sauce.

Red Chard which can also be green. It is a leafy vegetable. Chard has been bred to have highly nutritious leaves and is considered to be one of the most healthy vegetables.

Relish is a cooked, pickled, chopped vegetable or fruit food item typically used as a condiment in particular to enhance a staple. It originated in India & has since become popular throughout the world.

Remoulade is a salad or seafood dressing made with hard-boiled egg yolks, oil, vinegar & flavoured with mustard, capers, and herbs

Reuben sandwich is a hot sandwich of corned beef, Swiss cheese with Russian dressing, & sauerkraut. These are grilled between slices of rye bread. Several variants exist.

Rhubarb is a species of plant in the family Polygonaceae. They are herbaceous perennials growing from short, thick rhizomes. They have large leaves that are somewhat triangular, with long fleshy petioles.

Rice Noodles are noodles made from rice flour & water.

Ricotta is an Italian whey cheese made from sheep milk whey left over from the production of cheese.

Rillettes are a preparation of meat similar to pâté. Originally made with pork, the meat is cubed or chopped, salted heavily & cooked slowly in fat until it is tender enough to be easily shredded & cooled with enough of the fat to form a paste. They are normally used as spread on bread or toast & served at room temperature.

Rocket has a pungent, peppery flavor that is exceptionally strong for a leafy green. It is frequently used in salads, often mixed with other greens in a mesclun. It is also used raw with pasta or meats.

Roma Tomato are also known as Italian tomatoes or Italian plum tomatoes.

Romesco is a nut & red pepper-based sauce from Tarragona, Catalonia, Spain. It is typically made from any mixture of roasted or raw almonds, pine nuts, hazelnuts, roasted garlic, olive or sunflower oil and peppers.

Roquette or rocket has a pungent, peppery flavor that is exceptionally strong for a leafy green frequently used in salads. It is also used raw with pasta or meats.

Rösti Potato is a Swiss dish consisting mainly of potatoes. It was originally a common breakfast eaten by farmers in the canton of Bern Today it is eaten all over the world.

Rouille is a sauce that consists of olive oil with breadcrumbs, garlic, saffron & chili peppers. It is served as a garnish with fish, fish soup & notably, bouillabaisse.

Roulade originates from the French word “rouler” meaning “to roll”. Typically, a roulade is a European dish consisting of a slice of meat rolled around a filling, such as cheese, vegetables, or other meats.

Rump is a cut of beef, lamb or veal from the rump or the buttocks.

Rye Bread is a type of bread made with various proportions of flour from rye grain. It can be light or dark in color, depending on the type of flour used & the addition of coloring agents & is typically denser than bread made from wheat flour. It is higher in fiber than white bread & is often darker in color & stronger in flavor. Rye bread has notable health benefits when compared to white bread.

Sago is a starch extracted in the spongy centre, or pith of various tropical palm stems especially Metroxylon sagu. It is a major staple food for the lowland peoples of New Guinea & the Moluccas, where it is called saksak, rabia & sagu.

Sago Pudding is a sweet pudding made by boiling sago with either water or milk & adding sugar & sometimes additional flavourings. It is made in many cultures with varying styles & may be produced in a variety of ways.

Salsa is the Spanish term for sauce, & in English-speaking countries usually refers to the often tomato-based, hot sauces typical of Mexican cuisine, particularly those used as dips.

Salsa Criolla is the perfect accompaniment to many dishes. The lime juice is what makes this onion salsa/relish special. It adds a bright flavor that sweetens the onions & livens up everything else on the plate.

Salt Roasting, meat, fish or vegetables on a roasting pan of rock salt.

Sambousek is one of these words that is very widely used but it doesn’t have a specific meaning. In essence it is meat filled pies served as a starter, part of mezze spread or a side dish. Every one uses the word to refer to a different type of these pies, most commonly fried but could be baked.

Sashimi is a Japanese delicacy consisting of fresh raw meat of fish sliced into thin pieces.

Sauce Vierge is a French sauce made from olive oil, lemon juice, chopped tomato & chopped basil. Frequently crushed coriander seed is added & variations may include the addition of other herbs such as chervil, chives, parsley, etc.

Pomegranate is a fruit-bearing deciduous shrub or small tree growing between 5–8 meters tall. The pomegranate is widely considered to have originated in Iran & has been cultivated since ancient times.

Pommes Gaufrettes or waffle fries are crisps obtained by quarter-turning the potato before each next slide over a grater & deep-frying just once.

Ponzu is a citrus-based sauce commonly used in Japanese cuisine. It is tart with a thin watery consistency & a dark brown color.

Porcini commonly known as penny bun, porcino or cep, is a basidiomycete fungus, & a type of species from the genus Boletus. Widely distributed in the Northern Hemisphere across Europe, Asia & North America. It does not occur naturally in the Southern Hemisphere, although it has been introduced to Southern Africa, Australia & New Zealand.

Portobello mushrooms are large crimini mushrooms with a firm, meaty texture & delicate flavor. They can be cooked in a number of ways & can served alone or as a side dish.

Pots de la Crème is a loose French dessert custard dating to the 17th century. The name means “pot of custard” or “pot of creme”, which also refers to the porcelain cups in which the dessert is served.

Potstickers are a type of dumpling commonly eaten across Eastern, Central & Western Asia. Though commonly considered part of Chinese cuisine, jiaozi are also commonly eaten in many other Asian countries.

Potted (of meat or fish) preserved in a sealed pot or jar.

Praline can refer to confections made from nuts & sugar syrup, whether in whole pieces or a ground powder or to any chocolate cookie containing the ground powder or nuts.

Preserved Lemon is a condiment. Diced, quartered, halved, or whole, lemons are pickled in a brine of water, lemon juice, and salt; occasionally spices are included as well. The pickle is allowed to ferment at room temperature for weeks or months before it is used. The pulp of the preserved lemon can be used in stews and sauces, but it is the peel (zest and pith together) that is most valued. The flavour is mildly tart but intensely lemony.

Profiteroles, cream puff or choux à la crème is a French dessert choux pastry ball filled with whipped cream, pastry cream, custard or ice cream.

Prosciutto is a dry-cured ham that is usually thinly sliced & served uncooked. This style is

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Do vegetarians eat animal crackers?

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Sea Bass is a primarily ocean-going fish that sometimes enters brackish & fresh waters. It is also known as the sea dace. Highly regarded as a table fish.

Sea Salt, gourmets believe sea salt tastes better & has a better texture than ordinary table salt. In applications that retain sea salt’s coarser texture, it can provide a different mouth feel & may change flavor due to its different rate of dissolution.

Sesame is a flowering plant in the genus Sesamum. Numerous wild relatives occur in Africa & a smaller number in India. It is widely naturalized in tropical regions around the world & is cultivated for its edible seeds, which grow in pods.

Shashlyk meaning skewered meat, was originally made of lamb (to some extent pork or beef) depending on local preferences & religious observances. These skewers of meat are either all meat, all fat, or alternating pieces of meat, fat, & vegetables such as bell pepper, onion, mushroom & tomato.

Shooter is just that, a shot of intensity like a freshly shucked oyster with its juices or “liquor” in an ice-cold shot of vodka with a squeeze of lemon.

Shortbread is a type of biscuit which is traditionally made from one part white sugar, two parts butter, & three parts flour.

Shucking is to remove the outer covering of something, such as the husk of a grain of maize, a pea pod, or an oyster shell.

Shumai also spelled as ‘siu mai‘ or ‘shaomai’, is a type of traditional Chinese dumpling served as dim sum.

Skordalia or skordhalia/skorthalia is a thick puree in Greek cuisine made by combining crushed garlic with a bulky base, which may be a purée of potatoes, walnuts or almonds.

Slaw or coleslaw is a salad consisting primarily of shredded raw cabbage dressed most commonly with mayonnaise or buttermilk. It may also include vinegar & seasonings.

Slider is a small sandwich, typically served in a bun. The term primarily refers to small hamburgers, but can also cover any small sandwich served on a slider roll.

Slipper Lobster is a flathead lobster, while the official Australian name is Bay lobster, it is more widely known as the Moreton Bay bug after Moreton Bay, a location in Queensland.

Smoked Eggplant is cooked directly over a grill or gas flame & roasted. When black it is peeled & ground with aromates & flavourings, also known a caviar d’aubergine.

Smoked Pimento is a naturally smoked Spanish paprika, made from smoked pimentos. It has a lovely deep smoked flavour & aroma almost reminiscent of smoky bacon.

Snow Pea Shoots are excellent for eating raw or stir-fried, snow pea sprouts are popular in Asian cuisine. So, their crispness is right at home in these Vietnamese-style recipe ideas.

Soft Herb or Fines Herbes are leafy & tender & often used fresh, not cooked. Basil, parsley, chervil & chives are all examples of soft herbs.

Sonoma Bakery is a Sydney artisan sourdough bakery.

Sorbet is a frozen dessert, or savoury dish made from water with flavouring.

Sosatie is a traditional South African dish of meat (usually lamb or mutton) cooked on skewers. The term derives from sate ‘skewered meat’ & saus ‘spicy sauce’. It is of Cape Malay origin, used in Afrikaans, the primary language of the Cape Malays. The word has gained greater circulation in South Africa.Marinated cubed meat (usually lamb) is skewered & barbecued shish-kebab style.

Soubise is an onion sauce based on Béchamel sauce, with the addition of onion purée. Soubise sauce was originally a slow-cooked onion & rice mixture used on roasted meats, game, poultry & vegetables.

Sourdough is a bread product made by a long fermentation of dough using naturally occurring lactobacilli & yeasts. In comparison with breads made quickly with cultivated yeast, it usually has a mildly sour taste because of the lactic acid produced by the lactobacilli.

Sous Vide cooking is a culinary technique in which food is first vacuum sealed then immersed in a water bath & cooked at a very precise consistent low temperature. The cooking time is longer than other methods for the same food, but the cooking temperature is much lower.

Spanish Onion are red onions, sometimes called Spanish onions which have purplish red skin & white flesh tinged with red. These onions tend to be medium to large in size & can have a mild to sweet flavour, but after being stored for a short time can become quite pungent. They are often consumed raw, grilled or lightly cooked with other foods, or added as colour to salads. They tend to lose their redness when cooked.

Spatchcock is a young chicken. A spatchcock, otherwise known as ‘spattlecock’, is poultry or game that has been prepared for roasting or grilling by removing the backbone, & sometimes the sternum of the bird & flattening it out before cooking. The preparation of a bird in such a manner for cooking may also be known as butterflying the bird. The term “spatchcock” is used when the backbone is removed, whether or not the sternum is removed.

Speck is made exclusively with the best & leanest legs of pork. During the smoking process that fat content would not only tend to become too strong, but also turn rancid.

Spelt Loaves are made with a high protein wheat flour that has a distinctive flavour & texture.

Spider Roll is a type of maki sushi which includes breaded or battered deep-fried soft shell crab & other ingredients such as cucumber, avocado, daikon sprouts or lettuce & spicy mayonnaise, rolled inside nori & sushi rice.

Spinach Florentine is a dish of spinach, but cooked using a style that originated from Florence in Italy. Dishes cooked in the Florentine style will be accompanied by a creamy sauce & the recipe for Sspinach florentine in particular calls for flour, mustard, milk, nutmeg & about three different types of cheese.

Sticky Rice is a type of rice grown mainly in Southeast & East Asia which has opaque grains. With a very low amylose content, it is especially sticky when cooked.

Stinging Nettle or nettle, is a herbaceous perennial flowering plant native to Europe, Asia, Northern Africa & North America It is the best-known member of the nettle genus Urtica.

Sturgeon is one of the oldest families of bony fish in existence, sturgeon are native

to subtropical, temperate & sub-Arctic rivers, lakes & coastlines of Eurasia & North America. They are distinctive for their elongated bodies, lack of scales & occasional great size: sturgeons ranging from 7–12 feet (2-3½ m) in length are common & some species grow up to 18 feet (5.5 m). Several species of sturgeons are harvested for their roe, which is made into caviar, a luxury food which makes some sturgeons pound for pound the most valuable of all harvested fish.

Succotash is a food dish consisting primarily of corn & lima beans or other shell beans. Other ingredients may be added including tomatoes & green or sweet red peppers.

Suckling Pig is a piglet fed on its mother’s milk. In culinary contexts, a suckling pig is slaughtered between the ages of two & six weeks. It is traditionally cooked whole, often roasted, in various cuisines.

Sugar Peas also known as sugar snaps or snap peas are a cultivar group of edible-podded peas that differ from snow peas in that their pods are round as opposed to flat. The name mangetout (French for “eat all”) can apply both to snap peas & snow peas.

Sydney Rock Oysters are native to Australia & sometimes called western rock oysters if farmed in Albany, Western Australia. They can be distinguished from Pacifics by their triangular-shaped, smoother shells & the pale edge (mantle) of their actual meat. They are generally also smaller (6-8cm) & milder tasting than Pacifics.

Tabbouleh is a Levantine Arab salad traditionally made of bulgur, tomatoes, cucumbers, parsley, mint, onion, garlic, olive oil, lemon juice & salt. There are other variations such as using couscous instead of bulgur. Traditionally served as part of a mezze in the Arab world. Tabbouleh was adopted by Cypriots, variations of it are made by Turks & Armenians & it has become a popular ethnic food in western cultures.

Taco is a traditional Mexican dish composed of a corn or wheat tortilla folded or rolled around a filling.

Tajines are slow-cooked savory stews, typically made with sliced meat, poultry, or fish together with vegetables or fruit. Spices, nuts & dried fruits are also used. Common spices include ginger, cumin, turmeric, cinnamon & saffron. Paprika & chili are used in vegetable tajine. The sweet & sour combination is common in tajine dishes like lamb with dates & spices. Tajines are served with couscous or bread.

P60 © BAYLEAF 2014

a culinary delicacy and found, especially in France, with the aid of trained dogs or pigs.

Trumpet Mushrooms are trumpet shaped edible mushroom native to the Mediterranean, Middle East & North Africa. They are also grown in many parts of Asia.

Truss Tomatoes are ripened on their vine & packaged directly into punnets with the stem still attached. They have bright red skin, juicy flesh & intense flavour.

Tuile is a thin, crisp, sweet or savory wafer made of dough or cheese. Originally from France, ‘tuile’ means tile in French & is named after the shape of French roof tiles.

Tuna Nicoise Salad is a French composed salad, much like our American Cobb salad, but with tuna, green beans, & potatoes, instead of chicken, bacon & avocado. Salad Niçoise hails from Nice.

Turmeric is a rhizomatous herbaceous perennial plant of the ginger family, Zingiberaceae. It is native to tropical Tamilnadu, in southeast India & needs temperatures between 20 °C & 30 °C & a considerable amount of annual rainfall to thrive.

Tzatziki is one of Greece’s most famous dips. It utilises ingredients which are plentiful in that country. We’re talking thick, creamy sheep’s milk yoghurt, crisp cooling cucumbers & loads of garlic. It’s commonly used in souvlaki that are served in many restaurants & often comes out as a starter.

Valrhona Chocolate is a French luxury chocolate manufacturer based in the small town of Tain-l’Hermitage in Hermitage, a wine-growing district near Lyon.

Vanilla Bean are long, greenish-yellow seed pods of the tropical orchid plant, vanilla planifolia. Before the plant flowers, the pods are picked, unripe, and cured until they’re dark brown. The process takes up to six months. To obtain pure vanilla extract, cured vanilla beans are steeped in alcohol. Vanilla is one of the most popular flavourings in the world. It is used in flavouring most desserts, including ice cream, custard, cake, candy, and pudding. Vanilla is also used to enhance the flavour of beverages and sauces.

Verjuice is a sour juice obtained from crab apples, unripe grapes, or other fruit, used in cooking and formerly in medicine.

Vinaigrette is an emulsion of vinegar & a form of oil, such as soybean oil, canola oil, olive oil, corn oil, sunflower oil, safflower oil, peanut oil, or grape seed oil, & flavored with herbs, spices & other ingredients.

Vincotto is a dark, sweet dense condiment produced artisanally in the Puglia/Apulia region of southeastern Italy.

Wafer is a crisp, sweet, very thin, flat & dry biscuit often used to decorate ice cream. Wafers can also be made into cookies with cream flavoring sandwiched between them.

Wagyu refers to several breeds of cattle. The most desired of which is genetically predisposed to intense marbling & to producing a high percentage of oleaginous unsaturated fat.

Walnut Crumb is a crumb mixture made with walnuts, butter, sugar & flour.

Wasabi is a plant. The plant grows naturally along stream beds in mountain river valleys in Japan. Wasabi is generally sold either as a root which is very finely grated before use, as dried powder in large quantities, or as a ready-to-use paste in tubes.

Watercress with the botanical name Nasturtium officinale, is a fast-growing, aquatic or semi-aquatic, perennial plant native to Europe & Asia & one of the oldest known leaf vegetables consumed by humans, noteworthy for a peppery, tangy flavour.

White Truffle or ‘trifola d’Alba’ comes from the Langhe & Montferrat area of the Piedmont region in Northern Italy & most famously in the countryside around the cities of Alba & Asti. The flesh is pale cream or brown with white marbling. Italian white truffles are very highly esteemed.

Whitlof is a variety of salad green that is equally good raw or cooked. It’s related to radicchio, and has similarly crisp leaves to that vegetable. Its leaves are tightly packed and white in colour, with pale green tips. They have a crisp texture and delicate, slightly bitter flavour. Available all year round, witlof is good in salads, served as edible containers for finger food, or cooked in vegetable dishes.

Whole-Grain Mustard also known as granary mustard, the seeds are mixed whole with other ingredients. Different flavors & strengths can be achieved through different blends of mustard seed species.

Wild Strawberry is a common creeping plant that grows in forests, fields, lawns, forest edges, roadsides, & stream sides. It can grow up to six inches tall & its leaves are split into three leaflets.

Wood Ear Mushrooms also known as jelly ear or by a number of other common names, is a species of edible Auriculariales fungus found worldwide.

Yabbies are a type of inland freshwater crayfish found in Australia.

Taleggio is a semi-soft washed rind, smear-ripened Italian cheese that is named after Val Taleggio. The cheese has a thin crust & a strong aroma, but its flavor is comparatively mild with an unusual fruity tang.

Tarragon has narrow long green leaves. Its taste is delicate & aniseed-like & numbs the tongue slightly when a fresh leaf is chewed. Tarragon is available all year round & pairs well with beef, chicken & fish dishes.

Tarte Tatin is an upside-down tart in which the fruits are caramelized in butter & sugar before the tart is baked.

Tartelettes is the French word for ‘tartlets’ or ‘little tarts’.

Tataki also called tosa-mi, is a manner of preparing fish or meat in Japanese cuisine. The meat or fish is seared over a hot flame or in a pan, briefly marinated in vinegar, sliced thinly & seasoned with ginger.

Tempura is a Japanese dish of seafood or vegetables that have been battered & deep fried.

Tenderloin a beef tenderloin, known as an eye fillet in New Zealand & Australia, fillet in South Africa & the UK, filet in France & Germany. It is cut from the loin of beef.

Terrine is a French forcemeat loaf similar to a pâté, made with more coarsely chopped ingredients. Terrines are usually served cold or at room temperature.

Tokay is a wine produced in the Tokaj wine region (also Tokaj-Hegyalja wine region of Hungary.

Torta is a sandwich served on an oblong 15 cm firm, crusty white sandwich roll, served with fillings such as avocado, jalapeño, tomato, and onion. The dish is popular throughout Mexico, and is also available anywhere. In Northern Mexico, the torta is very frequently called “lonche” by influence of the English “lunch”, as it may be eaten during lunch break.

Tramezzino is a triangular sandwich constructed from two slices of soft white bread with the crusts removed. Tramezzini are popular & inexpensive snack sandwiches available at many Italian bars throughout the day.

Trifle is an English dessert made from thick custard, fruit, sponge cake, fruit juice or jelly & whipped cream. These ingredients are usually arranged in layers.

Trout Pearls are a delicacy consisting of salt-cured fish-eggs. It is also known as caviar. Caviar is considered a delicacy and is eaten as a garnish or a spread.

Truffleis a strong-smelling underground fungus that resembles an irregular, rough-skinned potato, growing chiefly in broadleaved woodland on calcareous soils. It is considered

Tell me what you eat, and I will tell you what you are.

anthelme brillat-savarin

Yellow Mustard is the most commonly used mustard in the United States & Canada is sold as ‘yellow mustard’. A very mild prepared mustard colored bright-yellow by turmeric, it was introduced in 1904 by George J. French as ‘cream salad mustard’. Yellow mustard is regularly added to hot dogs, sandwiches, pretzels & hamburgers. It is also an ingredient of many potato salads, barbecue sauces, & salad dressings.

Zaatar Yoghurt is a Middle Eastern spice blend that has a slight citrus note that goes well with vegetables.

Zabaglione or Zabaione, is an Italian dessert or sometimes a beverage, made with egg yolks, sugar & a sweet wine. The dessert version is a light custard, whipped to incorporate a large amount of air.

Zucchini or courgette is a summer squash which can reach nearly a meter in length, but which is usually harvested at half that size or less. Along with certain other squashes & pumpkins. It belongs to the species cucurbita pepo.

Zucchine Flowers or courgette flowers are the flower of the zucchini/courgette plant. The flowers have a subtle flavour, reminiscent of young zucchinis, and can be eaten raw. The flowers are also frequently stuffed and cooked as a delicacy.

© BAYLEAF 2014 P61

BEVERAGE

Armagnac More rustic than Cognac often with broader flavour profiles, Armagnac embodies the spirit of Gascony in more ways than one.

Arneis Piemontese white variety producing aromatic dry white wines.

Barbera The “second” grape of Piemonte produces rich, dark red wines with high acidity and grippy tannins that soften under the Australian sun for rips, soft reds.

Beaujolais The most southerly region of greater Burgundy stretching from south of Macon to just north of Lyon. Mostly red wine produced exclusively from gamay grapes with emphasis on the fruit; wines are more serious nowadays than the frivolous days of the Beaujolais-Nouveau party festival.

Blanc de Blanc Usually used on Champagne and sparkling wines meaning white wine from exclusively white grapes.

Blanc de Noir White wine (usually Champagne and sparkling) made from red grapes, pinots in the cae of Champagne.

Bobal Surprisingly the second most grown grape variety of Spain; it produces deep-coloured fruity, fleshy red wines.

Botrytis “Botrytis Cinerea”, or noble rot, is a benevolent fungus that dehydrates & concentrates grapes for the production of intense, sweet dessert wines.

Bourgogne Generic classification for wines of Burgundy: pinot noir for red, chardonnay for white unless specified as Aligote the other allowed white variety that must be labeled varietally.

Brouilly The largest of the villages of the 10 Beaujolais that are labeled by their name (without reference to Beaujolais); plump, fruity wines that evolve quickly and can be drunk young.

Brut Refers to dry sparkling wine, technically less that 12gm of residual sweetness.

Cabernet Franc Perhaps the little brother to cabernet sauvignon, “Franc” is more fragrant and shines in St Emilion, the middle Loire Valley, Margaret River & Orange (NSW).

Cabernet Sauvignon The “king” of Bordeaux grape varieties; grown extensively around the vinous globe, often producing excellent wines of great longevity.

Calvados Apple brandy produced in lower Normandy; Calvados Domfrontais includes a minimum of 30% pears giving a fruitier spirit.

Chablis Wines from the most northerly commune of Burgundy: usually flinty dry wines made from chardonnay, the premier and grand cru wines achieve the depth and structure of the famous white Burgundies further south-east.

Chambolle-Musigny By reputation one of the finest red wine communes of the Cote-de-Nuits, the northern part of Burgundy’s Cote d’Or; elegant yet powerful pinot noirs of subtlety and grace.

Champagne The wine from the defined region surrounding the towns of Reims and Epernay in France. The sparkling wines are produced from chardonnay, pinot noir & pinot meunier either blended or solo. Several other varieties (such as pinot blanc) are allowed but rarely used.

Champagne Rose “Pink” Champagne made with the inclusion, or addition, of red wine. Usually more expensive, not necessarily better, but with aromas and flavours of the red fruit.

Chardonnay The white grape of Burgundy, Chablis & Champagne; usually oak-matured, it produces textural white wines often of very high quality.

Chassagne-Montrachet One of two villages (and wine regions) attached to the supreme Montrachet vineyard. Produces excellent white and very good red wines.

Chenin Blanc The noble grape of the Loire Valley producing dry to luxuriously sweet wines from Vouvray, Montlouis & Quarts de Chaume. Successful but usually underrated in Australia.

Chinati Classico The heart of the greater Chianti area in Tuscany generally producing finer wines from sangiovese blended with minor portions of other allowed grape varieties.

Chinon Cabernet franc-based red wines from Chinon just south of Tours on the Loire River; these wines can be charming young but achieve surprising, and advantage, longevity.

Cognac The region of south-western France and the spirit that is produced there. Major houses dominate the market but boutique produces offer greater value.

Cotes de Provence The wine region in the hills above the Mediterranean in south-eastern France producing white, red and most famously rose wines of note. These are pale but character roses made from Grenache, Syrah, Mourvedre, Cinsaut & Tibouren.

Cotes-du-Rhone The largest, and most southerly, region of the Rhône Valley producing reds from 21 allowed grape varieties

(grenache supported by shiraz & mourvedre) and whites from 8 (grenache blanc but increasingly marsanne, roussanne & viognier).

Cremant de Bourgogne Sparkling wine produced across the area of greater Burgundy from Chablis almost to Lyon; allowed grape varieties are chardonnay, pinot noir, Gamay, Pinot Gris, Aligoté, melon, pinot blanc & sacy. Made in the Champagne method.

Crozes-Hermitage The northern side of the Hermitage hill in the central Rhone Valley produces elegant and fragrant red wines exclusively from shiraz grapes.

Dolcetto Literally “little sweet one”, an Italian grape variety usually producing fleshy, sweet-fruited red wines with good acidity.

Fiano Southern Italian variety that has created excitement in Australian … mostly misguided but there are some good wines.

Franciacorta Italy’s Champagne district on the southern slopes of Lago d’Iseo in Lombardy; sparkling wines are produced from chardonnay, pinot nero and pinot bianco with similar ageing requirements to Champagne.

Gevrey-Chambertin has more grand cru vineyards than any other Burgundy region, earning it an enviable reputation for fine pnot noir.

Gewurztraminer (Gewurz)traminer shows floral and spicy white wines that are perfect with Asian foods. Ignorantly too often overlooked.

Grand Cru Meaning “great growth” this term usually indicates wines from vineyards classified as high quality; used extensively across the AC wine regions of France.

Greco di Tufo White wine from s Campania in southern Italy made from Greco - a variety of ancestral Greek origins. The aromatic wines evoke stone fruits and crushed herbs.

Grenache is the Rhone Valley’s “support” player, grenache appears as Garnacha in Spain and Cannonau in Sardinia in major roles. The backbone of the port industry in Australia for decades it is now highly appreciated in dry red blends, usually with shiraz & mourvedre.

Gruner Veltliner Exciting grape variety from Austria that produces wines from simple zesty quaffers to profound age-worthy classics; promising examples are now available from coller Australian regions.

Langhe The larger wine area south of Turin in Piemonte; in includes the famous vineyards of Barolo and Barbaresco but is a broader appellation for wines from the area.

Late Bottled Vintage Port Originally destined for vintage

port, LBV spends longer in barrel (usually 4 - 6 years) and, while having much of the character of Vintage Port, can be drunk younger.

Late Disgorged Champagne and sparkling wines that are kept on their lees for an extended period before disgorging; this develops complexity while retaining freshness on release.

Liqueur Muscat Fortified muscat grapes aged for years in large old oak barrels. Internationally deservedly famous.

Macon-Villages The wine region surrounding Macon in the Burgundy wine region; produces many excellent, medium- to full-bodied whites from chardonnay grapes. Wines from specific villages are usually superior.

Madeira The islands off the coast of Portugal produce four styles of aged fortified wine from dry to richly sweet; age usually indicates quality.

Malbec Originally from Bordeaux, malbec has found homes in Argentina and, to a lesser extent, Australia where it is mostly blended with cabernetor, occasionally, shiraz. Dark fruits with wintergreen notes.

Malmsey The richest of the Madeira styles, made from malmsey (alt. for malvasia) grapes.

Malt Whisky Whisky made from the fermented mash of malted grain with the added “single malt” if one source; Scotland & Ireland are the traditional source but Australia now offers some fine examples.

Marsala Fortified wines from the western tip of the island of Sicily from Grillo, Inzolia, & Catarratto grapes; wines can vary from dry to rich and sweet, young to lone aged. Often mistakenly considered as cooking wine, these can be beautiful aperitif or digestive wines.

Marsanne Originally a Rhône valley varietal that produces honeyed dry white wines there & in various areas of Australia, notably the Goulburn valley in Victoria.

Merlot Usually the support act for Cabernet Sauvignon, it occasionally shines on its own for its flesh and structure.

Montepulciano The second most planted red grape of Italy with growing popularity internationally; it produces a fleshy, plum and spice-infused red wine that is perfect for hearty meat dishes.

Montepulciano d’Abbruzzo Montepulciano wine from the Abbruzzo region of south-eastern Italy: juicy fruits, felsh and fine tannins make a great food wine.

Moscato A delicate, sweet, frizzante white or pink wine made from muscat grapes.

P62 © BAYLEAF 2014

occasionally made from a blend of white and red wines.

Rosso di Montepulciano South of Chianti on the southern borders of Tuscany, Rosso di Montepulciano is produced from a clone of sangiovese as the “second” wine of Vino Nobile.

Roussanne Another Rhone Valley varietal often blended with marsanne to which it adds pear and herbal aromas and flavours.

Saint-Estephe The most northerly of the Medoc communes of Bordeaux; cabernet sauvignon-based wines with sturdy character and tannic backbone that evolves well in bottle.

Sancerre With neighboring Pouilly-Fume Sancerrre produces the world’s finest sauvignon blanc; wines of mineral intensity.

Sangiovese The most widely-grown grape variety in Italy but most renowned for Chianti (along with Brunello and Vino Nobile); now grown extensively outside Italy and increasingly successfully in Australia.

Sangiovese di Romagna Sangiovese has the added descriptive when grown in Emilia-Romagna but produces ripe, savoury reds with perhaps a rustic edge.

Sauvignon Blanc produces racy dry wines on the Loire (Sancerre & Pouilly-fume), Bordeaux dry whites and is a support player in Sauternes. It has been an international success in blends from Margaret River and solo especially in the Adelaide but is most renowned in New Zealand where it produces everything from very good to horrid dry whites.

Savagnin Mistakenly imported as albarino, this grape hails from the Jura in eastern France. Closely related to gewurztraminer it is aromatic, textural and fresh … a mistake worth making!

Semillon The base of great Sauternes and, to a lesser extent, Bordeaux blanc, semillon has made a home in the Hunter Valley (and a lesser extent in Margaret River and Barossa Valley) with long-lived dry whites, and botrytis-effected sweet wines in other areas.

SGN Fully termed “selection de grains nobles” - meaning selection of botrytis-effected grapes - to produce luscious rich and sweet wines.

Shiraz The Rhone Valley’s ruling grape - at it’s zenith in Hermitage and Cote Rotie - shiraz makes excellent wines in Australia from juicy, quaffable wines to the world-renowned Penfolds Grange and Henschke Hill of Grace and many others.

Soave Predominately garganega-based white wine from the veneto region of northern Italy; the wines are distinctive with “classico” wines showing more character and quality.

Solera The system (literally a set of barrels or containers) of progressively ageing wines; the end result is a blend of youth and age - freshness and rich complexity - that shows the best of the style of wine. Used for tawny, topaque, sherry, madeira, marsala, etc.

Tawny Originally labelled “tawny port”, international legal requirements mean “port” must be deleted from the label.

Tempranillo Spain’s major quality grape variety that is looking very promising in Australia. It shows bright red fruit flavours and can produce wines from juicy quaffers to intense, rich reds deserving years in the cellar.

Topaque Previously called “Tokay” this is the new Australian name for fortified wines made from the muscadelle grape variety. Can be superb and some of Australia’s finest fortifieds.

Touriga is the leading light of Portugal’s red and port wines, usually the major part of the blend or the single variety. Grown in Australia for many decades it is one of the exciting emerging varieties for red wine.

Trocken The German descriptive for wines fermented dry.

Valpolicella Wine region on the eastern shore of Lake Garda producing reed wine from Corvina Veronese, Rondinella & Molinara grapes for soft, rich red wines.

Vendange Tardive “VT” means late harvest - wines produced from grapes allowed to over-ripen and partially dehydrate, concentrated their sugars and changing the flavours, and produce rich rather than overtly sweet wines.

Verdejo Often confused with verdelho, this is a widely-planted Spanish white grape variety that produces aromatic, herbal-fruity wines of medium body.

Verdelho Portuguese grape variety most famous for the semi-dry wines of Madeira. Performs well in warmer Australian areas producing a fleshy dry white with honeysuckle aromas and dry finish.

Vermentino Indigenous to Sardinia and the Tuscan & Ligurian coastal regions, this aromatic white variety holds good acidity and is showing great promise in Australia.

Vin Mousseaux Literally “sparkling wine” and a generic term when a higher appellation does not exist.

Vintage Port Fortified red wine from the Douro River region of Portugal made only in certain, quality vintages, and bottled after less than 30 months in oak casks. Wines to age sometimes for decades.

Viognier Redolent of stone fruit,

particularly apricot, viognier can be overly exotic solo but adds a lot to blends; a small - even tiny - amount can be advantage to shiraz wines, too much can be disastrous.

Vouvray Dry to luscious white wines produced from chenin blanc in the region surrounding the village of Vouvray on the middle Loire River east of Tours. Vouvray Day on 14th February is the truly romantic replacement for Valentine’s Day … with their excellent sparking wines.

Mourvedre Rhone Valley support act & the leading light of Bandol, Mourvedre is a dark, deep-flavoured wine often blended with shiraz and grenache.

Muscadelle The third and relatively minor grape variety of the Bordeaux region, it is mostly used to produce Tokay (now Topaque) in Australia and occasionally labelled as such.

Muscadet Floral dry white produced from Melon de Bourgogne grapes in the region around the mouth of the Loire near Nantes. Wines can have increasing richness and complexity

Muscat Literally a fruity - grapey - variety that produces various wine styles. Labeled “muscat”, in Australia it normally refers to sweet fortified wines from the variety that are rich and luscious and considered some of the finest fortified wines in the world.

Nebbiolo The classic grape variety for Piemontese red wines, most notably Barolo & Barbaresco, it produces more accessable “Langhe” wines. Rarely successful outside Italy.

Pinot Blanc The true sister of pinot noir; found mostly in Alsace, northern Italy (as pinot bianco) and Austria (as weissburgunder) it is also allowed in Champagne and Burgundy. It produces a rich and textural white wine often treated like chardonnay.

Pinot Grigio / Pinot Gris Alternately named gris or grigio supposedly indicating richer and lighter styles of dry, pear-flavoured, minerally dry white wine.

Pinot Noir The red grape of Burgundy that produces usually elegant, fragrant, berry-flavoured red wines.

Pouilly-Fuisse The most famous village of the Maconnais: chardonnay wines that can achieve depth and complexity rivalling wines from the Cote d’Or to the immediate north.

Pouilly-Fume Sauvignon blanc wines from the eastern Loire Valley that give this variety its claim to vinincultural stardom.

Prosecco A light Italian sparkling wine from the north-eastern provinces of Veneto and Friuli; unusually - as it is not the official grape name - the name is used for similar wines made in Australia.

Riesling The noble grape of Alsace, Germany and Austria migrated to Australia with great success especially in the Clare and Eden Valleys and the Great Southern Western Australia, and more recently in Tasmania and the Canberra wine region.

Rose Pink wine made either from slight red wine skin contact or from bleeding juice off red wine (called “saignee”); very

I cook with wine, sometimes I even add it to the food

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