Welcome to our blog where we regularly update you on the operations of one of Dubbo's premium events venue and mobile catering services; not to mention our unique Boat House Villa accommodation. 

PREMIUM FUNCTION CENTRE | MOBILE CATERING | BOUTIQUE ACCOMMODATION!


 

How to make a KILLER carrot soup!

How to make a KILLER carrot soup!

By Kelly McCutcheon on 14 August 2017

Put your hand up if you have been doing everything in your power to stay warm this winter?? Our Chef Steph has been been whipping up some amazing soups this Winter keeping our delegates and clients cosy during the cold weather. As our Roasted Carrot Soup with Pistachio Dukkha (GF, DF, V) is always a crowd favourite we thought we would share our recipe!

Roasted Carrot Soup with Pistachio Dukkha (GF, DF, V)

Serves 4

  • 6 to 8 large carrots (about 1 3/4 pounds)
  • 1/4 cup olive oil
  • Salt
  • 6 cups vegetable stock (good quality, not too high in sodium)
  • 1 piece ginger, an inch long, peeled
  • 1 sprig thyme, plus more for garnish
  • 1/2 large sweet onion, chopped
  • 2 large garlic cloves, chopped
  • Freshly ground black pepper

Soup instructions:

  1. Peel and cut the carrots into 1/2-inch rounds. On a rimmed baking sheet, toss the carrots with 2 tablespoons of the olive oil and sprinkle generously with salt. Set an oven rack 6 to 8 inches from the heat source and turn on the broiler. Broil the carrots until they brown and soften, turning them over with a spatula every 5 minutes or so; this should take 15 to 20 minutes.
  2. Meanwhile, bring the stock to a boil, add the ginger and the sprig of thyme and simmer gently for 15 minutes.
  3. Put the onion in a medium stock pot with the remaining olive oil. Brown the onion over medium heat, stirring frequently. Add the garlic, and then add the carrots.
  4. Remove the ginger and thyme from the stock and add the stock to the pot with the onions and carrots. Bring to boil and simmer for 5 to 10 minutes, until the carrots are soft enough to puree.
  5. Use an immersion or a standard blender to puree the mixture until smooth. If the soup seems too thick, add more stock or water and reheat gently. Add salt and pepper to taste. To serve, garnish with chopped fresh thyme.

This soup is an absolute must try, we have all been salivating over it this winter! Did you know that we also serve this soup as a canape? We serve it in small shot glass for guests to enjoy during all functions.

If you have any questions or would like to know the recipe to any other favourites let us know by emailing events@lazyriverestate.com.au and we will do our best to help!!

Until next time!

Kelly

Category: From the Kitchen

How to host a stress-less wedding

By Kelly McCutcheon on 14 July 2017

How to host a Stress-Less Wedding!

Planning your special day is a big deal, so what can you do to help ease the havoc and stress load? Here are a few of our tips to help you host the perfect wedding with as little stress as possible.

  • TIP ONE: Make a Wedding Planning Timeline and Checklist (and stick to it!!)

This will help you stay organised and on top of time! It could include things like 12 months before- setting a date, putting together a guest list, setting your budget and so on. Ticking these things off as you go will show what you’ve accomplished! When booking at Lazy River, we develop your 'on the day' running sheet which helps make the day run smoothly.

  • TIP TWO: Delegate jobs (recommended: pick organised and trustworthy people…)

Don’t make the easy mistake of taking all the weight on your back, that’s what makes you go bananas. Talk to people like your parents, bridesmaids and reliable people and pass on jobs like organising the music for the reception, decorating the venue so you can get a good night’s sleep, and so on… Don't forget- at Lazy River we set the venue for you!!

  • TIP THREE: Choose a venue and photographer (We heard Lazy River goes alright..!)

Choosing the venue can be one of the hardest decisions, (not to be biased but have you seen the set up at Lazy River Estate!!) so allow some time to go venue scouting and decide what’s best for your needs. Try and get a place that includes catering, accommodation and a great location to limit your amount of work. When choosing your venue, also check if a wedding planner is included, because if they are your work load will be massively reduced! Wedding planners know what they are doing and have huge insights into which suppliers to use!!

  • TIP FOUR: Rest up, and enjoy yourself!

Remember, this day is all about you two. Try not to get caught up in the formalities and your schedule, and have fun! My biggest tip, take 10 minutes with your new husband/wife and go somewhere private and take in the day- it goes so quickly, so stop and smell the roses!

Best of luck planning! 

Category: The Office

June and July

June and July

By Kelly McCutcheon on 14 July 2017

Quiet time at Lazy...

Can you believe we are already half way through the year? July is smack bang in the middle of the quiet season out at Lazy River, so we like to keep ourselves busy by doing some housekeeping and planning.

Pete and Pam recently got back from their trip around Europe, and might I add they are both looking nice and brown! Kel just missed their return, as she has also ducked off to Europe, and Steph to Byron Bay, leaving the rest of us to freeze in Dubbo’s beautiful winter weather…

A few weeks ago we launched our new Pop up Picnic external catering which has been really successful! We offer 4 different picnics; a lunchbox picnic, ploughman’s picnic, antipasto picnic and a sweet tooth picnic. You can order these on our website, and we will deliver them to you upon request.

The boys have been working hard outside over the past few months landscaping and making the estate look great. All the vines have been pruned in time for the spring growth, and a number of new trees have been planted around the entrance of the estate and others near the lake. We cannot wait for the rain to come and make the estate beautifully green again!

As well as this, Head Chef Steph has been keeping herself busy planning and testing the new menu for 2018! She has redesigned the menu totally and has included some super creative dishes. I would know, because I was lucky enough to be the taste tester and sampler!! They were all so delicious that I can’t choose a favourite to recommend, so be prepared for your tastebuds to be tantalised…!

And the girls in the office have been working as hard as ever in preparation for the upcoming spring wedding season (which will be hectic!). There have been many meetings with brides to be over the past few weeks, planning and finalising all the finishing touches for their big day.

That’s just a brief outline of the past few weeks out at Lazy; stay tuned for upcoming blog posts of our spring season where things get crazy!

By the way, my names Tori and I am currently stepping in for Kel whilst she is away. I’m a uni student studying media at UTS in Sydney, and I am making sure all the social media is kept up to date and monitoring Kelly’s crazy influx of emails.

Hope you enjoyed the blog and bye for now!

 

 

Category: The Office

From the kitchen

From the kitchen

By Stephanie Hendriks on 7 February 2017

The New Year began with a wedding very close to the hearts of the entire Lazy River team. We all shed a tear as our stunning function coordinator Kelly Reynolds walked down the aisle on the river bank of the Estate to her soulmate Bert McCutcheon.  Approximately 190 guests turned out to bear witness to this magical day and all 190 enjoyed themselves thoroughly well into the night. We wish them all the happiness in the world for the future.

After recovering from the wedding of the year the kitchen has jumped straight into preparing for the year ahead. First on our list is Valentine’s Day which has us extremely excited. This week we’ve written, cooked and eaten the colourful menu and couldn’t be happier with the results. Featuring dishes like salmon with orange juice jelly and white chocolate panacotta with coconut dust this dinner is one not to miss. Another one of our events that always gets us excited is Flavours on the Farm. The first for this year will be a dinner on a Friday night in March and I’m currently busy scribbling down a list of potential farmers. This is one of my favourite events for the year, working so closely with our suppliers and preparing their produce for them to eat is an amazing feeling. The smile doesn’t leave my face for the entire day at this event and I always go home with sore cheeks.

Be prepared for what else is to come as these are just the beginning of a long list of events we are hosting this year, others include a Mother’s Day luncheon, the Red Hot Summer Tour featuring John Farnham and the ever popular market days.

I look forward to seeing you here at Lazy River Estate in 2017

Category: From the Kitchen

2016 from the Kitchen

2016 from the Kitchen

By Kelly McCutcheon on 20 January 2017

I know you haven’t heard from me in a very long time now so I better fill you in with a quick recap on the end of 2016 before we jump into 2017.

September was extremely busy for us filled with beautiful weddings and lots of corporate catering. It began with our Father’s Day luncheon which filled the house with smiles, laughter and multiple chargrilled delicacies. The kitchen team had a blast putting together the buffet of black pepper and lime chicken, barbequed prawns with avocado, along with mouth watering chargrilled vegetables. The light and tranquil mood radiated throughout the function centre, both front and back of house. My main offsider Maddie shined that day, doing an outstanding job putting all the finishing touches on the dishes, whilst our senior waitress, Hannah ensured the buffet was full to the brim the entire luncheon. At the end of the day all the staff were happy with the leftover strawberry and chocolate pizzas to gorge themselves on.

Later in the month, Lazy River also hosted a busy weekend catering for the Mothers of St Joseph’s College students. They enjoyed an outdoor banquet at the Dundullimal Homestead feasting on rump roasts from Hereford Red and cheese platters filled with Second Mouse Cheese Co’s finest produce.

November saw WOMDOMNOM participants camp on the river bank at Lazy River as they kayaked from Wellington to Narromine. The weary travellers, famished from their long day all came back for seconds and thirds from the barbecue buffet we provided. The day itself became a great day for all of us being intriguing and exciting, as we met and conversed with many of the kayakers. 

In the last month for 2016 we were extremely busy as per usual for that time of year, with Christmas parties and events, which are always enjoyable to cater. Christmas food is fun food and the festive spirit bounced around the kitchen while we played with fresh berries, redcurrants, and locally grown and smoked Christmas hams. It got all our staff excited for our own Christmas party, which we love to hold every year for all the staff.

That wraps up 2016 and now we’re reenergised and looking forward to another amazing year here in the Lazy River kitchen.

Cheers, Chef Stephanie

Category: From the Kitchen

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