Two days after we arrived from Argentina, I catered for the Riversdale Ladies' Golf Day. So I hopped off the plane and straight into the kitchen.
I catered for 50 ladies. The menu had to be non-profitable so I kept it easy and light. We started off with a healthy breakfast to give the golfers energy for the day. After playing 9 holes the ladies came in for tea and cupcakes and then we served lunch after prize-giving.
Home-made granola and yogurt with honey
Mini vetkoekies with curried mince and cheese and jam
Beef Cannelloni with a roasted tomato sauce
Chicken pieces with orange and cinnamon
Broccoli, bacon and avocado salad with honey mustard dressing
Garden peas, red pepper and goats cheese salad with balsamic dressing
Roasted baby potatoes, butternut and red onion with egyptian dukkah
Double Chocolate Brownie
Marinated strawberry compote with mini meringues topped with vanilla ice cream
The flowers were picked in local gardens and were arranged beautifully by my mom.
Each guest received a wonderful gift and a piece of vacuum packed cheese from the local cheese suppliers.
I believe the day was a success and a great thanks to all the organizers, sponsours, staff and my cute little cousins that volunteered to serve our guests!