Customise Your Menu

Q: We have ordered a DIY pack. What else do we have to do?

A: You have made your self-catering service easy, the food does not have to be taken out of the eski until you are ready to heat and serve.

Most of your order is on oven disposable trays all lined up with all of the variety, ready to heat and platter. The food that is packed in bags is for you to heat after you have used up all the trays pre- done for you. Thirty minutes PRIOR to guests arrival turn your oven on 220 then back down to 180 when you start cooking. (These temperatures are based on fan forced ovens). All seafood will be marked on each tray.

  1. On the top shelf put one tray of pastries.
  2. On the second shelf put one tray of mixed Asian.
  3. If you have three shelves or on the bottom shelf put one of the square foil containers, these will have our bites or wands in them.

The food will take 10 – 12 minutes depending on your oven while heating start preparation of your platters for serving. You will need three to six depending on the size of your menu. Allocate one for Asian, one for Pastries, and one for pizzas or seafood.

PLATTERS & SAUCES:

ASIAN: is accompanied with sweet and sour, hot chilli and sweet chilli, MIX the soya sauce in with the sweet chilli. Add a bowl to the Asian platter for the dimsims and stab tooth picks for easy service, (do this for meatballs on other platters too). The HOT Thai fish cakes and crab bites can be served with the Asian platters.

PASTRIES: can take longer to cook but be careful with pies that they are not too hot as they can burn the mouths of your hungry guests. A pastry platter can include our pies, sausage rolls, quiches, puffs, fillios. The sauces provided is a mix of tomato and b.b.q blended together, you can also add the spicy mustard in dollops and swirl with a toothpick, or serve it separate.

BITES, BALLS AND WANDS: these can be served with the pastries or pizzas or on a separate platter served with the same sauces as pastries.

PIZZAS: Pizzas are both vegetarian and supreme, please pre- spray the tray prior as they do stick put these into the oven while you are serving the other platters they don’t take long and need no sauce, its best to separate them on the platter for the vegetarian guests.

SEAFOOD: If you have a Classic Menu with seafood the Crab Claws take the longest to cook so do them first and 7 minutes later add the scallops or / and HOT Thai chilli fish cakes as they only take 10 minutes. Crumbed Crab Claws and Scallops have the accompanied sauce of Tartare and Seafood.

TIPS:

Don’t heat up all the food straight away it should last for two hours. Food that comes back on platters should not be reheated again for health and safety reasons.

If you have sushi then serve it in TWO lots over the first hour.

Any unserved sushi must remained refrigerated at all times.