Catering Melbourne Blog

A DECADE OF EXCELLENCE
Take the opportunity to be recognised as Victoria’s leading restaurant or caterer and be showcased to the industry and public as a result of the extensive media publicity lined up for 2008 Awards for Excellence.

On entering the Awards your venue will be independently evaluated by two experienced and highly qualified Award judges. You will receive tailored and descriptive feedback that will hone in on areas where you excel and where there is room for improvement. Your venue will be statistical weighted against others in your category.

The professional recognition for the Restaurant & Catering Victoria Awards for Excellence leads to greater brand awareness for your business in the hospitality sector. Media generated by the Awards for Excellence will increase your exposure to potential diners and create a distinct advantage over your competition.

The prestige involved with being presented with an Award for recognition as the best restaurant of your cuisine style increases your businesses marketable edge dramatically and becomes a powerful marketing tool. Being recognised as the best Caterer in your business segment ensures consumer confidence and dramatically improves potential tender opportunities.

The 2008 Awards for Excellence offers you these direct benefits:

Opportunity to benchmark your business against others in your category.
Opportunity to be independently evaluated by professionally trained evaluators with individually tailored feedback.
Opportunity to promote your business as a driver of excellence in the hospitality industry.
Opportunity to pursue a marketable edge through the media generated from the Awards.

System
The judging system is designed to mimic the dining experience of customers, focusing on the areas that make a difference to guests. The system ranks more than 50 individual criteria which span the entire dining experience, from booking through to service and beyond.

Process
The judging process includes a consumer preference survey which is used to moderate the raw data produced by the team of judges. Using this analysis as a guide, entrants can look at specific areas of the business where they excel and other areas that could benefit from further development.

Feedback
2007 saw the successful introduction of the statistical feedback process to all entrants in both the restaurant and catering sectors. Awards participants applauded the usefulness of this business development tool and appreciated the judges assessment feedback.

For more information on this years Awards for Excellence contact Restaurant and Catering Victoria

Lauren,

Hope you had a nice weekend.

Let me start off by saying what a wonderful job your staff did on Saturday for us. They were punctual, polite and continued to deliver consistent service throughout the day even in the heat. The food was lovely the drinks were great and the service was also commendable. Please pass on our thanks to your team as this feedback is only useful if the staff are aware of their good work. I have had people ask for the number for Catering on the Move for future use.

Lauren top job by you and your team, thanks again.

Kind Regards,

Shally Goncalves

Toll MTS

Level 13/600 St Kilda Road

Melbourne

Victoria - 3004

HI Lauren,

Saturday was a great day and the staff from Catering on the move was a part of the day. All my guest was so happy with the service they received from Bev, Caroline and Julie. I was extremely satisfied and amazed at the wonderful customer service received.

Thank you very much for adding the final touch on our engagement day and making it a special one.

Warmest Regards,
Kieu & Simon

PACKAGE 4 – Cocktails Package

$38 per head for 2 hours drinking (min 30 people)

Includes - Professional Cocktail Bar (Stainless Steel)
- Bar Staff x 2 *
- Glassware
- Equipment

Your choice of any 5 Cocktails & 2 Mocktails (Non-Alcoholic Cocktails)

3 Hours Service at $33 per person (min 30 people)
Additional hours of service after 3 hours will incur an extra $5 per person, per hour

*Cocktail Mixologist’s and Flair Bartenders available.

PACKAGE 3 – Beer, Wine, Sparkling, Spirits & Cocktails on arrival

$28 per head for 2 hours drinking (min 30 people)

Includes - Trestle Bar with Black Table Cloth
- Bar Staff x 2
- Glassware
- Equipment

Your choice of 2 Cocktails on arrival
Your choice of 5 Basic Spirits
Sparkling Wine – Stony Peak Brut
Red & White Wine – Lindemans Cawarra Shiraz Cab, Stony Peak Chardonnay 2007 & Lindemans Cawarra Sauv Blanc
Heavy Tap Beer & Light Bottled Beer
Coke, Diet Coke, Orange Juice, Lemon Squash, Lemonade, Still & Sparkling Water

3 Hours Service at $33 per person (min 30 people)
Additional hours of service after 3 hours will incur an extra $5 per person, per hour

PACKAGE 2 – Beer, Wine, Sparkling & Spirits

$19 per head for 2 hours drinking (min 30 people)

Includes - Trestle Bar with Black Table Cloth
- Bar Staff x 2
- Glassware
- Equipment

Your choice of 4 Basic Spirits
Sparkling Wine – Stony Peak Brut
Red & White Wine – Lindemans Cawarra Shiraz Cab, Stony Peak Chardonnay 2007 & Lindemans Cawarra Sauv Blanc
Heavy Tap Beer & Light Bottled Beer
Coke, Diet Coke, Orange Juice, Lemon Squash, Lemonade, Still & Sparkling Water

3 Hours Service at $24 per person (min 30 people)
Additional hours of service after 3 hours will incur an extra $5 per person, per hour

PACKAGE 1 – Beer, Wine & Sparkling

$15 per head for 2 hours drinking (min 30 people)

Includes - Trestle Bar with Black Table Cloth
- Bar Staff x 2
- Glassware
- Equipment

Sparkling Wine – Stony Peak Brut
Red & White Wine – Lindemans Cawarra Shiraz Cab, Stony Peak Chardonnay 2007 & Lindemans Cawarra Sauv Blanc
Heavy Tap Beer & Light Bottled Beer
Coke, Diet Coke, Orange Juice, Lemon Squash, Lemonade, Still & Sparkling Water

3 Hours Service at $17 per person (min 30 people)
Additional hours of service after 3 hours will incur an extra $4 per person, per hour

Eggplant Casserole

Ingredients:

1 large eggplant
1 tablespoon of cider vinegar
2 tablespoons low fat milk
50g wholemeal plain flour
1 tablespoon sesame seed
2 tablespoons oil
100g mushrooms, sliced
3 medium tomatoes, sliced
1 tablespoon fresh basil, chopped
225g stale breadcrumbs
100g walnuts, chopped
25g parmesan cheese, grated
1 large zucchini, diced
2 small onions, chopped

Method:

Cut eggplant into 1cm slices. Place in a large bowl and cover with boiling water. Add vinegar and stand for 15 minutes, then drain and pat dry.

Dip eggplant slices in milk, then in combined flour and sesame seeds. Heat half the oil in a largs frying pan and add half the eggplant, in a single layer until lightly browned.

Drain on absorbent paper. Repeat with the remaining eggplant slices. Place a layer of aubergine in a shallow ovenproof dish, top with mushrooms and tomatoes, and sprinkle with basil. combime breadcrumbs, walnuts and cheese in a small bowl and sprinkle half the mixture over tomatoes. top with combined courgettes and shallots.

Cover with remaining eggplant, then sprinkle with the remaining breadcrumb mixture. Drizzle with oil. Bake in a moderate oven 180°C for about 30 minutes or until golden brown. Serve with freshly cooked mixed beans;butter beans, French beans, broad beans, with freshly milled black pepper on top.

Serving Suggestions:

Serves 4

Curried Rice Salad (hot)

Ingredients:

2 cups cold brown rice (cooked)
1 onion chopped
1 red capsicum chopped
1 green capsicum chopped
1 cup grated carrot
1 cup chopped celery
2 teaspoon fresh ginger grated
2 teaspoons curry powder (or to individual taste)
black pepper to taste

Method:

1.Combine all ingredients in Chinese wok or frypan.

2.Keep ingredients moving so they do bot stick to the base of the pan.

3.Cook for 4-5 minutes. Serve immediately.

Serving Suggestions:

Serves 4-6

Cream of Mushroom & Lemon Soup

Ingredients:

3 medium onions, finely chopped

2 cloves of garlic, crushed

350g chestnut mushrooms

1 lemon, finely zested and segmented

1 tablespoon flour

1 tablespoon light soy sauce

600ml vegetable stock

300ml skimmed milk

1 teaspoon chopped fresh dill

salt and freshly ground black pepper

Method:

In a large non-stick saucepan, dry-fry onions, garlic and mushrooms for 2-3 minutes, seasoning well, until the onions are soft and the mushrooms cook down.

Add the lemon zest, flour and soy sauce and cook for a further minute to ‘cook out’ the flour. Gradually stir in the stock and skimmed milk. Bring to the boil, stirring continuously, then reduce the heat and simmer for 20 minutes.

Season with salt and freshly ground black pepper. Just before serving, stir in the fresh dil

Serving Suggestions:

Serves 4