While I love cooking at home I also cater on a professional basis. A couple of weeks ago I had the opportunity to cater a wedding for a lovely couple on the Mornington Peninsula. The weather while not great still couldn't dampen a great day. Given the location and the laid back personalities of my clients I prepared a buffet with a mediterranean feel to it. I had no idea at the time that I was cooking for a number of foodies, with a number of the guests being chefs, I did think it odd when one of the guests asked me "Did you make the pastry for the lemon tart?" as most guests don't normally ask those type of questions, it's usually this is lovely and can I have more cream. I'm glad I didn't know this before they started eating as I think any cook in that position would be a little overawed! The lunch went well, but the hit of the day was a mud cake or should I say a mud brick served with a raspberry coulis, to say it was rich would be an understatement but it worked. The groom's mother turned out to be a pastry chef, so you can imagine my delight when she announced through her son, as she only spoke Spanish, that it was cooked to perfection. The feedback was interesting, with the most common being, it was of a high quality, well cooked and not fussy, although the wine reduction sauce while not fussy took me forever! It was a joy cooking for people who knew what they were eating and appreciated it. I wonder if the times are changing, is there any need for food to be plated up with a slide rule and compass. When I was younger I did the obligatory home dinner parties with elaborate menus which looking back were unnecessary, I can even remember serving fondue, and it's back. I should have kept the 10 fondue sets I received as wedding presents.
What next, the return of shoulder pads!
Next blog will address the chocolate mud brick, how to make it and more importantly how to eat it, I found a fork and spoon working in together is the best approach.