Events

Events

The Lane Luncheon

VENUE – THE LANE GOLD COAST HQ
STYLE – 9 COURSE OCEANIC INSPIRED LADIES LUNCHEON
FOOD – PROGESSIVE SMALL DISHES
BAR – LYCHEE MARTINIS/ ANISE SOURS/ AVIATION NO 2

When the girls at the LANE approached us to be one of their hand selected caterers on the LANE directory we were, naturally, very honored. Shortly after the girls came back to us and asked if we would consider catering a progressive, sea inspired lunch. In the end what followed was a lavish midday soiree for the girls, 9 courses in total, 14 ladies and lots of very good cocktails!

Canapés
– Baby gem lettuce, Queensland spanner crab, sorrel cream, shellfish mayonnaise
– Galette of salmon and horseradish with tarragon

1st course
Hamachi in cucumber coal, white radishes, apple and buttermilk, dill and samphire

2nd course
Fresh water Balmain bug, salt baked Newrybar carrot, garden nasturtium, almond snow and anise hyssop

3rd course
Reef fish with winter flowers, endive, lemon verbena and textures of asparagus

Pre-desserts
– Whipped chevre and dried winter berries
– Passion fruit and basil Pavlov a’s

Dessert
Winter milk and warm honey with sunflower and chamomile

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STONE AND WOOD FESTIVAL OF THE STONE

VENU – STONE & WOOD BREWREY BYRON BAY
STYLE – RELAXED IN-FORMAL STONE BEER LAUNCH
FOOD – WOOD FIRED PERILLA GRILL/ LOCAL PRODUCE
BAR – STONE & WOOD ON TAP

The second time Anise has catered for the guys at Stone & Wood. This time we were asked to put on a spread for the gang at their festival of the stone. Each year S&W release a very rare and special dark beer called the Stone & Wood “Stone Beer”. Literally dropping scorching stones in with the hops during the brewing, resulting in a caramel and coffee like finish.

Craft beer has made a tremendous surge in the beer world lately and these guys are definitely at the forefront of producing a truly unique beer that has its roots firmly planted in the hills of Byron Bay.

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MERITON SUNDALE TOWER LAUNCH

VENUE – MERITON SUNDALE TOWER SOUTHPORT
STYLE – BLACK-TIE COCKTAIL’S AND CANAPE’S
FOOD – LAVISH CANAPES/ PARILLA GRILL
BAR – WHISKY BAR/ PISCO SOURS/ MOJITO’S/ VERVE CLIQUOT

The 7th tower to be built for the Meriton group. Danika Crawford, head of marketing Meriton and good friend got in touch with Brendon to cater for the launch. Logistically challenging with the Tower still heavily under construction!

Setting up the kitchen in what was to become the main laundry room for the complex we took to it and for all the equipment we couldn’t get to the pool level the crane drivers were happily willing.
Fireworks and champagne the theme of the evening, the canapés and parilla grill were a big hit as well.

 


 

STEPH AND EDS BEACHFRONT ON BROADBEACH RECEPTION

VENUE – PRIVATE BEACHFRONT BLOCK
STYLE – BLACK-TIE CLEAR MARQUEE RECEPTION
FOOD – OYSTER BAR/ SIT DOWN PLATED
BAR – PIMMS/ ESPRESSO MARTINIS/ GIN TONIC/ BELVEDERE VODKA

RAW BAR-
Batemans Bay Oysters shucked to order and served with mignonette dressing & champagne foam
Cooked local king prawns with lemons and a pernod spiked tomato aioli
CANAPE’S-
Scallop tostadas, smoked avocado + salsa fresca
Crispy Bangalow pork belly w chilli, ginger, pineapple relish
Beef empanadas
with soured cream
Saffron and tallegio Arancini
SUBSTANTIAL-
Pork Boas
BREAD-
Bread social sourdough/ served on boards with cultured butter
ALTERNATE DROP ENTRÉE-
Alderwood smoked salmon, almond, apple & marjoram
OR
Loin of Illabo lamb, sheep labneh, eggplant & anise hyssop
ALTERNATE DROP MAIN COURSE-
Roast rib fillet with montpellier butter, kohlrabi and salt baked heirloom carrot
OR
Deep sea cod, heirloom beets, caper, baby sorrel and Jerusalem artichoke puree
LATE NIGHT SLIDERS-
Sesame brioche bun, beef short-rib patty, gruyere cheese, pickle’s, ketchup & American mustard

Stephanie and Ed, the most lovely couple whom had something that was very rare and a big blank canvas to create upon.
When Steph and Ed approached us with the concept of building a beachfront wedding reception on a vacant lot on Hedges avenue with no real running water or power we were, in a nutshell, super excited!

Watch video View Photo Gallery

 


 

STONE AND WOOD LAUNCH OF THE FORAGER

VENUE – STONE & WOOD BREWREY BYRON BAY
STYLE – RELAXED IN-FORMAL BBQ/ DIY PLATE
FOOD – WOOD FIRED BBQ/ LOCAL PRODUCE
BAR – STONE & WOOD ON TAP & THE LIMITED RELEASE FORAGER

The launch of Stone & Wood’s Forager beer.
The team at Stone & Wood approached Anise with the launch of their new concept beer wanting something that would tie in with ethos of the beer itself. Foraged local ingredients blended to produce a unique aromatic beer with herbal and floral notes. Taking this idea we put together an early evening dinner of local seafood BBQ’d accompanied by a long table filled with little sauces, salsa’s, leaves, herbs and edible flowers.
Every guest moving over to the “forest floor” and “foraging” their own blend of aromat’s, herbs, salsa’s and edible flowers.

 

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JESS AND MATTS GARDEN WEDDING

VENUE – SECRET GARDEN BYRON BAY
STYLE – COCKTAIL ALFRESCO BBQ
FOOD – OYSTER BAR/ ALFRESCO ARGENTINEAN BBQ/ TOASTED MARSHMALLOWS BAR
BAR – FRESH COCONUTS/ CHAMPAGNE AND OYSTERS/ CRAFT BEER/ WHISKY BAR/ OLD FASHIONED’S

Jess and Matt decided on bringing their friends and family up to Byron Bay for beautiful Byron Bay reception with a twist. Fresh coconuts for the guests on arrival at the ceremony location followed by oysters and champagne to toast after their vows. After the ceremony up at the beautiful Newrybar Downs all the guests were directed back onto the buses, slightly bewildered, but following directions. 15minutes later arriving back in Byron to a beautiful garden wedding decked out with big Persian rugs, low slung table, colorful ground cushions, whisky bar, marshmallow toasting fire and crackling wood fired parrilla grills.

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ARGENTINEAN WEDDING OF NIC AND PAULA


“We just want to take a moment to thank you all for the parts you played in making our celebration so special. All of you did a fantastic job!

In the lead up you all took the time to listen to us and embrace what we wanted to achieve. And then on the day, you were all able to make it run so smoothly for us. We were really able to relax and enjoy the day – well maybe not at the start, but nothing was going to help us there!

More importantly our family and friends felt comfortable, relaxed and well fed!

Brendon & Remy, everyone loved the food! I know my father-in-law wanted to heckle you while you cooked the paella! But everyone raved about the food – you can’t ask for more than that!

So thank you again. It was a wonderful day and a prefect way to celebrate our wedding after 14 years together. We sincerely hope to cross paths with all of you again”.

Cheers
Nic, Paula & Tomas

ps. hope everyone’s ears have recovered from the maracas!

MENU

Raw Bar
Local snapper ceviche w jalapeno and coriander
Gravlax salmon with fennel, lemon and parsley
Chilean crab slider
Grilled jalapeno peppers filled w prawns, coriander + tomato

Crudité
Oyster station
Champagne foam, bloody marry shooter’s, citrus martini, Spanish sherry vinegar, French shallot vinaigrette
Argentinian/ Chilean BBQserved from 2:15pm
Paella station Traditional Spanish Paella cooked outdoors with local seafood, chorizo, and smoked paprika. Accompanied by a lemon + roast garlic aioli

Followed by-
Argentina BBQ and outdoor grill
Rib fillet cooked and sliced of the bone
Salt brine Local Alston Ville organic free-range 1/2 baby chicken
Accompanying sauces of chimichurri/ mustards/ gremolata/ chimichurri rojo
Accompanying salads of – Green onion potato salad/ Tomato, jalapeño + French shallot w coriander and chickpea/ BBQ corncobs in smoked paprika paste & manchego
BBQ served with wood fired sourdough from local artisan bakers Heart Breads
Olive oil/ balsamic and sea salt

Early afternoon desserts
Traditional Spanish and Argentinean cinnamon churros served to guests by Anise staff w man jar dipping sauce
Dessert table of little Pavlova’s

Evening grazing served from 6pm
Pulled pork slider
Maple, coffee and clove glazed ham slice in front of the guest’s w crusty warm baguettes mustards and apricot chutney
Fresh figs alongside cheese for ham

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Vissionaire Estate, Lilly Pilli, Byron Bay 2013

We just wanted to write a quick email to say a big THANK YOU for your amazing food at both our wedding and recovery BBQ last week. It was absolutely beautiful and many guests have been raving about the food! This doesn’t often happen at a wedding…
Also, all you staff were so fantastic to both Brendan and I, as well as all of our guests. Anise catering was a big part of the best wedding ever!! I couldn’t recommend you more highly.
Thanks again

Roving canapés
Duck and cucumber pancakes
Spanner crab, lemongrass, ginger and soy in beetle leaf with trout roe
Bangalow pork belly with ginger, pineapple and chilli chutney

Satellite Stations
Japan Tappan
Mixed sushi served on mirrors with fresh locally caught sashimi grade tuna, salmon, kingfish and oysters served with a finger lime dressing and champagne foam.
Teppanyaki style grill with locally reared beef and lamb served with spicy miso sauce, shiso salsa and Japanese style dressing.

Dumpling Station
Bamboo steamers set over simmering woks filled with ginger prawn dumplings, pork gyozas, spring onion buns and organic free-range chicken dumplings.
Gluten free tamari, home made sweet chilli and hot chilli + pickled ginger w coriander leaves + crispy shallots

Main Affair
Crispy fried whole baby snapper, tamarind dressing and aromatic salad
BBQ Chinese style baby chicken, bean sprouts and bamboo
Roast Eye fillet with green bean, yellow tomato, ginger and holly basil

Mains served with sweet potato puree, wok steamed greens with ginger and soy, glass noodle salad

Sweet Station
Flourless chocolate cake with almond cream, praline and mandarin
Lemon Verbena curd and crisp meringue tart with fresh raspberries

Petit fours selections
Whisky chocolate truffles
Salted caramels
Hibiscus vanilla marshmallow

 


 

Emma Abbot’s 40th Birthday celebration, Byron View Farm 2013

Firstly – My utmost thanks, congratulations and appreciation to and your team. From the moment Karen referred us to you and ‘said – relax you’re in good hands’ – I did – and let you do your thing. Now for a uptight control freak from Melbourne that wasn’t my normal game plan – but you never let me down – in fact you excelled. Your energy, enthusiasm and passion for what you do was infections – you are clearly very talented – but beyond that you deliver it in a way that makes everyone feel at ease and engage knowing that you have the people and events interests at heart and will go the extra mine to ensure that it’s a success for all.
The food – Brendo just superb!!! We were very lucky to have you on board, I can still remember the taste’s and aroma’s – from the whole snapper (mind blowing) to the mini lamb burgers (I’d fly back up just for one more).
The bar – Remy {legend} what can I say, made with love, served with passion and devoured with gusto!!
To Annie, Lawrence and the rest of the crew thank you so much – your professionalism and open personalities really made the night.

Friday evening on Wategos Beach

Canapés
Thai prawns in rice paper with nam jim dipper
Spanner crab with trout roe, crispy shallot, lemongrass and ginger
Yellow fin tuna with fresh wasabi, lime and soy
Mini Thai beef salads served in bamboo boats
Mini Lamb burgers with tatkizi
Mini hot dogs with relish and caramelized onion
BBQ prawn skewers with lemon and parsley

Saturday night at Byron View Farm

Cocktails
Lemongrass and chilli margarita, Lychee martini, pear and basil caprioskas, vodka mules

Canapé Thai street stall
Pork and prawn egg nets
Spanner crab on beetle leaves with lemongrass, crispy shallot and trout roe
Fried ginger scallops with XO sauce
Crispy pork belly with caramel vinegar and pineapple
San choy boa
Mini sweet and sour fish burgers

Yum Char bar of crispy wontons, steamed dumplings and vegetarian spring rolls

Sit down Thai Banquette

Main course table
Crispy whole baby snapper with tamarind dressing, coriander and sticky noodles
Green papaya salad with under ripe mango, crispy salt and pepper prawns and nouc cham dressing
Whole Eye fillet with Thai vermicelli noodles and lime palm sugar dressing
Corn fed organic yellow Thai chicken curry with baby corn, tofu, apple eggplant and kaffir lime

Ice cream bar
Traditional vanilla / Coconut / Peanut butter / Honeycomb / Mango and Vietnamese mint*
Ice cream bar served with toasted coconut, chilli chocolate sauce and freeze dried pineapple