Crêpes Recipe by Black Pearl Catering

For 15 crêpes

Preparation 10 minutes

Ingredients

• 300g plain flour
• 3 eggs
• 2 tbsp of oil
• 50g melted butter
• 600ml milk

Method

• In a salad bowl, place half of the flour and add the eggs one by one, then add the milk.
• Mix slowly and add the rest of the flour to form a very soft and silky mixture
• Add the melted butter and oil
• Let stand for an hour.
• Then the dough is ready to cook!

Tip of the Chef : add a 2 tbsp of cold water to make the dough even lighter…

BON APPETIT!

During her “Kings Park” exhibition, West Australian artist Rowena Keall Walsh invites you to her long table to attend a three-course sit-down dinner, with guest speaker, eminent botanist, Professor Kingsley Dixon.

Immerse yourself in the gallery vibe amongst Rowena’s paintings.
Savour food prepared by Black Pearl Catering with essences of the Australian bush, paired with Rockcliffe boutique wines.

Friday the 7^th of September 2018, 6h30pm drinks, for 8pm dinner served

Cullity Gallery, School of Design, University of Western Australia.

Corner Clifton Str & Stirling Hwy, Nedlands

$130 per person – paired with  wines

$95 per person – without wine

MENU

Canapés

• Emu chorizo & sea scallops mini kebabs
• Shark Bay tiger prawns with lemon aspen drizzle
• Grilled lamb cutlets with bush tomato relish
• Avocado & goat cheese crostini with finger lime caviar

Entrée (choose one of the following)

• Pan-fried trout with saltbush dukkha served on a bed of thinly sliced Jerusalem artichokes & flat beans
• Pan-fried chicken fillet with saltbush dukkha served on a bed of thinly sliced Jerusalem artichokes & flat beans
• Braised aubergines with saltbush dukkha served on a bed of thinly sliced Jerusalem artichokes & flat beans – v

Main (choose one of the following)

• Grilled Harvey beef tenderloin with pepperberry jus served with new potatoes & celeriac purée topped with shredded Manjimup Truffle
• Crispy skinned barramundi with lemon myrtle beurre blanc served with new potatoes & celeriac purée topped with shredded Manjimup Truffle
• Lemon Myrtle roasted vegetables risotto with shredded Manjimup Truffle – v

Dessert

• Wattleseed infused crème brûlée served with macadamia biscotti

Other informations

This event is for 18+

Smart casual attire

Strictly no BYO

Minimum seats availability.

Refund policy: tickets are transferable but non-refundable.

Select your entree and main items at time of booking.

We will cater for special dietary requirements upon written request at time of booking.

These delicious biscuits are a perfect adding for your next high tea party.

Click here for morning and afternoon tea menus selection.

Roasted Pumpkin Velouté Recipe

Soup, Glorious Soup!

Tell me. Are you like me? The minute the wind, rain and cold weather appears, I just feel like soup, soup, and more soup... It is the best comfort food I can think about. It feels like home or a cuddle, safe, reenergising and warm...

This Velouté and its smooth and velvety texture is the perfect start to our cooler time to come… Ginger, coriander and cumin are acting like a protection to our body and immune system.

Enjoy with no moderation and let us know of your special touch to add to this golden beauty.

For 4-6 person   -   Preparation: 20 minutes   -   Cooking: 30 minutes

Ingredients

1 whole pumpkin peeled & diced

1 big onion, peeled & sliced

1 medium carrot, peeled & diced

1 medium sweet potato peeled & diced

1 medium potato peeled & diced

2 tablespoon Extra Virgin Olive Oil

1 teaspoon Sea Salt

¼teaspoon grounded Black Pepper

1 tablespoon butter

4 garlic cloves chopped

1 tablespoon fresh ginger grated

1 teaspoon cumin

1 teaspoon coriander

1 litre chicken stock

1 teaspoon of honey

150ml fresh cream

½cup of fresh coriander chopped

Pine nuts to decorate

Ingredients for Ginger Cream (mix all)

50ml fresh cream

3 tablespoon of milk

1 tablespoon of honey

2 teaspoon of freshly grated ginger

A pinch of sea salt

METHOD

Preheat oven @ 200 degrés.

Cover a tray with baking paper

Place diced pumpkin, onion, sweet potato & carrot on the tray

Drizzle with olive oil, salt and pepper

Mix lightly.Roast for 20 minutes until vegetables are golden

While vegetables are roasting, melt butter & 1 tbsp of olive oil in a large pan, on medium heat

Add crushed garlic, grated ginger, coriander & cumin

Cook for a minute stirring continually

Add chicken stock, potato, honey, roasted vegetables

Bring to the boil, then reduce the heat to medium

Gently cook uncovered for 15 to 20 minutes, until potatoes are tender

Mix with a hand mixer until smooth creamy texture(this is like velvet…)

Season to your taste

Add the fresh cream and mix again

Serve with ginger cream(above), coriander freshly chopped and Pine Nuts

BON APPÉTIT !!

 Gaëlle Isabelle Morival

Gaëlle brings the classic “French chic” in coordinating all events with style and elegance.

Born in Paris, she was brought up in a culture where food and the sense of gathering for meals, was not only a necessity to connect, but a real art of living.

Rich memories of sharing meals with her large family around the Long table in their summer home of St Malo, and also with friends while studying in Paris, is a feeling she loves to recreate and convey to her clients.

Gaëlle migrated from France to Australia in 1999 with her young family and pursued her career in sales & marketing to further joined her long time passion for the hospitality industry in 2004. Cooking in various commercial kitchen in Perth and selling fine food products, made her understand chefs’ minds and work closely with them.

Her professional and delicate approach makes her the perfect Maitre d’.

Expert in listening to her client’s needs, she ensures their function runs smoothly with subtlety, allure and finesse from the beginning to the end, so they can relax, trusting details are thoroughly overlooked, while enjoying their guests.

Eric Barlette

Eric, born in Carcassonne, South of France, was trained from a very young age, as an apprentice, by the most renowned French chefs in the heart of Paris.

He has worked in several Michelin star establishments where he acquired his rigor and learnt precision for the profession. He then pursued his career in the hospitality industry as Private Chef for prestigious families all over the world including Africa, London, the Caribbean, New York, Cyprus, Jordan and Australia.

After working as the Executive Chef for the Royal Family (Queen Rania & King Abdullah) in Amman, Jordan, for two years, he decided to call Australia “home” and settled in Perth in 2006 with his family where he brought his absolute passion and enthusiasm for food.

Despite his exceptional experiences, Eric remains very personable and with a great and cheeky sense of humor.

His leadership attitude, impeccable presentation and organisational skills imply he is very comfortable cooking for intimate dinning to large functions.

Eric understands that cooking is an accumulation of details to achieve simplicity with good taste.