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Lifestyle : Party Planning 2011
1HERSA1 F019 Open the door to the Marana Auditorium. Imagine the venue lled with your event a dance, piano recital or full production show. Now get on the phone and secure your dates for 2013 before somebody else does. email@example.com Ph: 9330 6082 The Marana Auditorium is located in The Hurstville Entertainment Centre 16 Macmahon St, Hurstville NSW 2220 EVENTS AND CORPORATE FUNCTIONS Looking for an outstanding Sydney venue for your next celebratory event, themed party or corporate function? Then it’s time to explore the unique range of options offered by Argyle Events – many of which are set within a superbly restored series of 18th century sandstone buildings known as the Argyle Precinct, in the heart of The Rocks. * Set menus from $37 per person * 20 to 2500 guests * Walking distance to CBD leading hotels and public transport Phone 02 9259 5600 Email firstname.lastname@example.org LIGHTING, AUDIO, VISION Ph: 02 9516 3488 AG4572728AA-161011 CANAPES It’s important to make a good first impression when it comes to food and drink. Shelly Horton spoke to chef David Allison from Stix Catering for some never-fail ideas on tasty and impressive canapes, and to mixologist Mark Ward from Yakusan for a few great summer cocktail recipes to start your party on the right foot. Strawberry and fig sticks with Kahlua mascarpone Ǡ 2 punnets of strawberries Ǡ 10 figs Ǡ 100ml Kahlua Ǡ 200g mascarpone Ǡ 20 wooden skewers Trim strawberries and cut in half. Trim stalk of fig and cut in quarters. Alternately skewer fig and strawberry. Mix Kahlua and mascarpone and drizzle over strawberry and fig sticks before serving or serve on the side of plate to accompany. Makes 20 THE SUN-HERALD SUNDAY, OCTOBER 16, 2011 19 party planning Lemon Sgroppino Ǡ 240ml chilled prosecco (Italian sparkling white wine) Ǡ 2 tbsp chilled vodka Ǡ 1⁄3 cup frozen lemon sorbet COCKTAILS Pour the prosecco and vodka into two champagne flutes, dividing equally. Spoon a scoop of sorbet into each flute. Garnish and serve immediately. Passionfruit Swizzle Ǡ 180ml golden rum Ǡ 40ml lemon juice Ǡ 60ml peach liqueur Ǡ 20ml sugar syrup Ǡ 120ml passionfruit pulp Place all ingredients in a shaker filled with crushed ice, then stir. Pour into four highball glasses, top with extra crushed ice and garnish with half a passionfruit. Chipped ice For a simple way to impress your friends, freeze water in a medium oven tray, pop it out of the tray and place it on a board to serve with Baileys, Frangelico or spirits of your choice. Use an ice pick to chip off ice shards. It’s a simple yet very effective piece of entertainment at the end of the night. Fennel, walnut, avocado and smoked ocean trout salad Ǡ 3 heads of baby fennel Ǡ 3 avocados Ǡ 100g walnuts Ǡ 1⁄2 head iceberg lettuce Ǡ 100ml mayonnaise Ǡ 200ml french vinaigrette Ǡ 500g smoked ocean trout Ǡ salt and pepper to taste Ǡ 3 pink grapefruit, sliced Trim fennel and shave very thin on a mandoline. Peel and dice avocado. Toast walnuts and season. Tear lettuce. Mix mayonnaise and vinaigrette together. Tear slices of ocean trout. Gently fold all ingredients together and season well. Drizzle dressing over and serve in a nice glass. Makes 10 Honey-mustard poached chicken sandwiches Ǡ 2L chicken stock Ǡ 4 x 200g chicken breasts, trimmed of fat Ǡ 80g French wholegrain mustard Ǡ 120g whole-egg mayonnaise Ǡ 30g honey Ǡ salt and pepper to taste Ǡ 1 bunch chervil, chopped Ǡ 1 loaf white bread, sliced thickly Bring 2 litres of chicken stock to a simmer in a pot. Add chicken breasts to simmering stock and poach for 15 minutes on low heat. Stir occasionally to make sure chicken cooks evenly. Remove chicken and refrigerate. When chilled, dice chicken into small pieces and add to other ingredients. Mix well and season to taste. Chop chervil and add to mix. Spread about 80 grams of chicken mix onto bread to make a sandwich. Trim crusts off and cut into squares. (Makes 8 sandwiches or 32 quarters) SPECIAL REPORT
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