I've been a chef for over 30 years, it has become me, cooking is a passion close to my heart.
Food is something that brings us all together and the function it is held around earmarks a special time in our lives. For me when I cater, the experience is always personal and meaningful to me, and nothing pleases me more then to see plates empty, and a smile on the guests face. I'm here to make sure your event is memorable not just for the company, and the celebration, but for the food.
My specialty is seafood and modern Australian cuisine but I am well versed in all aspects and many cultures of cookery. I have traveled through Europe sampling Italian, French and Spanish and like to mix all of these influences into a constantly evolving rotation of seasonal dishes. Cooking to season and using fresh ingredients is important to me so I can help you with designing a menu to suit the part of the year your event is to be held.
My philosophy on cooking is the use of seasonal fresh produce and keeping the meal simple and the palate well balanced. A main should complement an entree and so on, including the ideas for alcohol or drinks to be served. I have sourced local producers whose meats and produce are of the finest quality, to add depth to this beautiful region - the Southern Highlands. I use old and new school methods and treat cooking as both an art and a science combined.
To speak to me about your ideas please call 0439 767 177
Bon Appetit!
Kurt Krause
Food is something that brings us all together and the function it is held around earmarks a special time in our lives. For me when I cater, the experience is always personal and meaningful to me, and nothing pleases me more then to see plates empty, and a smile on the guests face. I'm here to make sure your event is memorable not just for the company, and the celebration, but for the food.
My specialty is seafood and modern Australian cuisine but I am well versed in all aspects and many cultures of cookery. I have traveled through Europe sampling Italian, French and Spanish and like to mix all of these influences into a constantly evolving rotation of seasonal dishes. Cooking to season and using fresh ingredients is important to me so I can help you with designing a menu to suit the part of the year your event is to be held.
My philosophy on cooking is the use of seasonal fresh produce and keeping the meal simple and the palate well balanced. A main should complement an entree and so on, including the ideas for alcohol or drinks to be served. I have sourced local producers whose meats and produce are of the finest quality, to add depth to this beautiful region - the Southern Highlands. I use old and new school methods and treat cooking as both an art and a science combined.
To speak to me about your ideas please call 0439 767 177
Bon Appetit!
Kurt Krause