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

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

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

Supporting the locals

Supporting the locals

By Kelly McCutcheon on 22 September 2016

Supporting locals is key! It is the locals that keep the wheel turning at Lazy Rver Estate and in turn we prefer to support local where we can. Paddock to Plate or Flavours on the Farm is a trending event concept seeing small and large local suppliers showcase their produce directly from the farm to the plate in events across the world!

The next Flavours on the Farm luncheon is being held at Lazy River Estate on the banks of the Macquarie River on Sunday 9 October from 11am and is showcasing four suppliers from the region including;

Second Mouse Cheese
Orange, NSW

Second Mouse Cheese

Tickled Pink Pork 
Narromine, NSW

Tickled Pink Pork

Grassland Poultry
Wellington, NSW

Grassland Poultry

Mumblepeg Citrus
Narromine NSW

Mumblepeg Citrus

We first started Flavours on the Farm in 2015 and since have held 5 luncheon showcasing over 10 local suppliers from our region. Each producer has a different story and relationship with their product. Previous suppliers include;

Extraordinary Pork
Dubbo, NSW

Suspicious Squirel
Orange, NSW


The Gourmet Goat Lady
Collie, NSW

Badlands Brewery
Orange, NSW

Little Big Diary Co
Dubbo, NSW

Brigadoon Harvest
Tooraweenah, NSW

 

 

 

Hereford Red Beef
Yeoval, NSW

Black Gate Distillery
Eumungerie, NSW

Curracreek Figs
Dunedoo, NSW

 

Murrungundy Pistachio
Elong Elong, NSW

Midnight Down Preserves
Narromine, NSW
 

There are also a number of key businesses which help provide the goods (and knowledge) we need to bring it all together. Bourke St Butchery, Mick and Pauls Fruit and Vege, Midwest Foods and GH Cole - just to name a few!

Sometimes it is just nice to say THANK YOU. Thank you to all that support us whether is be attending, supplying produce or sharing your knowledge; we appreciate it all!

Tickets to the next luncheon are now onsale! Get it quick to avoid disappointment. Click here to get your tickets now

Categories: Events, From the Kitchen, The Office

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