Michelle joins us from NSW, where she grew up in Bega or as she calls it, the valley of the cheese! Her parents are from Switzerland, where she travelled to often, which gave her a love of food and travel. She’s only been in Perth a month, but she already feels that Chica is her home away from home.

Michelle has quite a background in the hospitality industry, her last job was working as a stewardess on a 200ft yacht, (around the Caribbean!!) where she cooked and served the guests and owners. Before that, Michelle was a food and beverage supervisor at a luxury boutique hotel on Hamilton Island. We’re just worried that she’ll miss the fantastic lifestyle of the rich and famous! But we’re assured that Michelle will use her extensive experience at Chica to make us proud and to make your function as successful as possible.

Now when you call to book a function, make sure you say a big hello to Michelle!

Greek Feta and Yoghurt Dip

Yield – 1L

250g fetta cheese (crumbled)
250g ricotta cheese
20mL (2 Tbsp) olive oil
30g (3 cloves) garlic
36g lemon juice
1g (¼ tsp) cayenne pepper
185g (¾ cup) Greek-style yoghurt

Puree all ingredients until smooth and Enjoy!

Serve with Pita Bread! Yum!

Like our page www.facebook.com/chica-catering for your chance to win. If it’s not you, it may be one of your friends who you will have to persuade to share it with you!

Good luck and don’t forget to suggest Chica Catering to your Facebook friends!

Looking snazzy!

Accepting our award!

We’d also like to congratulate our 100^th Facebook friend, Jessica Marques. Jessica has won $150 to spend at Chica catering just for liking our Facebook page, how easy is that? If you haven’t checked out our page, head to http://www.facebook.com/pages/Chica-Catering and like our page. You never know, you could be next to receive a $150 gift!

Good luck!

Check out the photos from one of our previous buffet functions.

Delicious roast beef being expertly carved by chef, Guy.

Crispy, tasty yorkshire puddings! Yuuuuum!

After our plated entrée of bruschetta, we served lamb and pork with steamed vegetables, dinner rolls, our delicious gravy and mouth watering crackling! Guests were invited to choose the meat they preferred (or a little of both) and watch our talented head chef, Guy, carve slices of perfectly cooked meat for them. We then finished off the night with two choices of delicious cake.

Take the challenge of cooking up a Sunday roast off your hands and let us do all the hard work for you. We clean up the dishes and even take out the trash! Check out http://www.chicacatering.com.au/our-menus/ for a list of options and prices.

Until next time…

Photographs by Jade Frost – contact us for further details.

Yield – 24cm x 30cm dish (approximately)

Ingredients

200g milk cooking chocolate, chopped
200g butter, chopped
1/3 cup baking cocoa
1 ½ cups caster sugar
3 eggs
½ cup plain flour, sifted
¼ cup SR flour
180g White chocolate, chopped roughly
1 cup nuts, chopped roughly

Method

1. Preheat oven to 170 degrees. Grease and line baking dish with baking paper.
2. Combine milk chocolate and butter in a heatproof and microwave friendly bowl. Microwave, until entirely melted, approximately 1-1.5 minutes on high. Do not overheat.Place mixture into kitchen aid mixer (using the paddle attachment) and stir until smooth.
3. Stir cocoa and sugar into warm chocolate mixture.
4. Add eggs, 1 at a time, mixing well after each addition. Stir in flours. Gently stir in white chocolate and nuts.
5. Spread mixture into prepared pan. Bake for 30 minutes, or until a skewer inserted into the centre comes out slightly sticky. Allow to cool completely in pan.

Serve slightly warm with vanilla icecream or completely cooled as a slice on its own!

Ingredients
2kg Chicken Drummettes
Milk to cover
450g plain flour
15g salt
7.5g ground chilli
4g ground white pepper
25g 5 spice
Oil for frying

Method

1. Place chicken pieces into a container and cover with milk. Leave to soak for at least 2hrs but preferably 24hrs.
2. Whilst waiting for chicken to soak, sift flour and then add all the other dry ingredients. Combine ingredients thoroughly.
3. Heat oil in deep fryer or deep pot to 180 degrees. You need enough oil to submerge the chicken pieces. Also pre-heat oven to 180 degrees and line a baking tray with baking paper.
4. Take the chicken pieces out of the milk and allow to drain for a few minutes to get rid of excess milk.
5. Dust chicken pieces in seasoned flour mix and allow to rest for 2-3 minutes. Deep fry until golden brown. Place on baking tray and continue to cook for 15-20 minutes.
6. Serve while hot!

Great as a finger food or with fried rice as a main course.

Each year, the Restaurant & Catering Association conducts the ‘Savour Australia’ Restaurant & Catering Awards for Excellence throughout Australia. Noted as the most dependable and authoritative guide to Australia’s best restaurants and caterers, Savour Australia know how to put on a good awards night.

We’re so proud that our efforts are being rewarded and this is the second time we’ve taken out the award for this category. Check out the ad we had in the West Australian!

Keep checking our blog as we’ll be posting professional photos from the night soon!