Hand Made Catering
Photo Gallery
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 Port Lincoln sea scallops in the 1/2 shell with shaved fennel & orange salad |
 HandMadeCatering tasting plate - crisp oysters, eggplant terrine, grilled quail with pomegranate, smoked tomato & fetta tartlet & sea scallops with fennel salad |
 Fresh, wild mushrooms |
 Seared Port Lincoln sea scallops with crispy pork belly and shaved fresh truffles |
 Slow cooked saddle of lamb, with autumn vegetables, confit garlic oil |
 Fillet of veal with potato roesti, sauce soubise, wild mushroom compote |
 Char gilled tenderloin of Wagyu |
 Slow cooked duck breast, sauteed potatoes, micro herbs with black cherry & five spice sauce |
 Boned quail with green beans, golden beetroot and fresh peas |
 Roasted quail and spatchcock with garlic, lemon & thyme |
 Wood roasted harpuka fillet, steamed zucchini flower, red wine glaze, edible violets |
 Cerviche of kingfish, citrus, rocket and herbed oil dressing |
 Shaved harpuka with tomato, garnet, lime & shallots |
 Charred Atlantic salmon with chorizo sausage, pine nuts, lemon oil & seared beans |
 Crispy skinned pork belly with apple & parsnip slaw, shiso & mache - cauliflower puree |
 Poached veal sweetbreads with popcorn shoots, pork belly, sauteed greens & violets |
 Pot roasted chicken breast, wild mushroom & okra salad |
 Poached veal tongue salad with quails egg, shaved truffles & wild rocket |
 Vanilla meringue with lemon curd, pure cream, candied mandarin with lime syrup |
 Soft centred meringue with seasonal berries and pure cream |
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 Table Setting - one of the stunning table settings we can offer |
 Some of the crew - Leah & 300 baked Belgian chocolate tartlets |