GREETINGS

We are excited with the new developments at BFC with the launch of our new house menus for both sit down and canapé occasions. Over the past few months these have been put to the test with rave reviews and have been accepted very favourably by our clients.

You will find these menus come with a reduced price tag, reflecting a ‘back to basics' design using only in season, simply prepared ingredients but of course you will be receiving the same personal level of service and quality as our Belinda Franks catering menus.

Both menus will be running concurrently to cater for everybody’s needs and budgets. Not only has the food menu had a transformation but there is a great new selection of wines in three price ranges selected by Master of Wine Rob Geddes.

One of the most memorable events we have ever done has been for Ken Unsworth in memory of his late wife Elizabeth. Held on Cockatoo Island and taking many months to prepare It featured sculpture, music, fine food and dancing for a night no-one will ever forget . There was no need for speeches as the every detail had been planned by Ken with Elizabeth in mind . The venue and sculptures were to remain for one month but have been extended for two. Take the ferry out this weekend , you must see it .

Also out of the kitchen is the first of our range of products from Executive chef Richard Purdue. If you have wondered how we achieve some of our trademark tastes give them a try...They also make wonderful gifts and watch out as we expand this line over the next few months.

Please read on for all our other news …

Belinda Franks
www.belindafranks.com.au

NEW HOUSE MENUS - New for for 2009 with the aim to be light on the budget and strong on value and taste.

FOOD TRENDS FOR 2009 – New directions, guest participation and interaction

KEN UNSWORTH – Memorial evening on Cockatoo Island

CINERENT 2009- Cinerent 2009 winds up for another year but put it in the diary for next 2010

BFC PRODUCTS RELEASE– Take home some our trademark tastes or send as gifts to your friends.

LEADER OF THE PACK - courtesy of foodService magazine December / January 2009

NEW WINE LIST – Rob Geddes and the team have been working overtime to select the new wine menu for 2009

An extraordinary event to honour Elisabeth Unsworth. The invitation gives a hint of something very special. it reads, "by accepting this invitation and the following conditions you are entering into a sacred contract with Elisabeth and Ken".

Guests enjoyed an unforgettable evening: black tie; four-course banquet by Belinda Franks in the Grand Ballroom; four major installations; dancing to a 19-piece orchestra; a recital by the violinist Mark Berriman; two performances by a modern dance troupe; a chamber orchestra and a wind quartet; and songs from the Namibian-born crooner Natalie Gamsu.

2009 brings forth a revised set of fabulous menu options tailored specifically for our changing times. The aim was to be light on the budget but strong on value and taste.

Richard and the team had a difficult challenge. To reduce the price by at least 20% and yet deliver a vibrant exciting menu full of delicious tastes and flavours. We think we have succeeded and to prove it are happy to provide you with a complimentary tasting for your next event. Join us in the board room for a taste experience.

Call Jeremy or email him at Jeremy@belindafranks.com.au

FOOD TRENDS FOR 2009

2009 will demand there be direction and relevance for both the event and the food that is served. We will continue with our strategy to engage our clients by producing food that both delights and captivates them.
Guest participation, where you can interact, be instructed and be part of the process will continue to be popular in 2009.

BFC was asked by Great Southern Events to design a menu reflecting the food trends of 2009 for their client party held at Lion Gate Lodge, Botanic Gardens last month.

The background themes of an English/Raj colonial garden party encouraged us to use this and evolve four garden table settings each with it’s own colour and taste theme.

One of our favourites was inside the lodge.

Fuschia Setting
Hot smokey scented room featuring fuschia orchids, Persian weaves, fresh pomegranates and deep red grapes in ornate pewter bowls and spices in gold shimmer glasses.

Spiced shortbread, crispy garam masala fish, and tea smoked quail.

Peach and hibiscus tea and sparkling ginger and lychee spritzer.

Lucite green
Clean, clear, subtle, sea green with striking exotics. Chilled green pea soup, crab cakes, potted shrimp, glazed oyster tart and Ouzo on ice.

Salmon Rose
Fine bone china, summer sunset and African spice .

Almond soup, laksa quail egg, rabbit pie and Sweet hot tea

Lavender
Olive greens, wisteria, violet grey, celery branch with Green tea chocolate, rose ice cream cone and Cherry syrup on shaved ice

Cinerent 2009

Of course I must mention the St. George outdoor cinema as one of the "must do" events of summer. This is the opening night of 38 evenings of fantastic movies, wonderful food and the best views in the world .

We provided two comprehensive menus, changing over halfway through the season, to keep the taste buds tickled for the many regular movie goers addicted to this incredible event.

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BFC PRODUCTS

In answer to the many requests for recipes and flavours from customers over the years we have embarked on an exciting project this year to manufacture a range of high quality products from the BFC kitchen. Under the expert guidance of executive chef Richard Purdue the range is actually made in house using the same high quality produce that is in every BFC product.

These products are low volume hand made and capture the essence and flavours essential for an exquisite meal and they may just provide that taste you are looking for. We have started with a range of four products, Tomato Jam, Toasted Granola, Pickled Baby Beetroot and Saffron Fennel, with plans to expand this over the coming months.

Items are available individually as a gift pack and can be ordered on our site. Orders over $70.00 freight free to the Sydney Metro area.

For tips or help in using these products contact Richard at richard@belindafranks.com.au

LEADER OF THE PACK

First came the Grand dame and now promoted to the Queen of catering, we are bowing and scraping at every turn ...

Bestowed on Belinda by foodService magazine in the December January edition it details Belinda's 25 year journey in the food industry.

foodService Magazine

To complement these new tastes we teamed up with Master of Wine, Rob Geddes and spent many hours putting our palates to the test to come up with a range of three groups of wines to suite your event .

Grouped as Premium, Prestige and Epicurean, they range from selected local wines grown in sustainable vineyards to the best of the best from the international stable.

Rob is the author of two books on wine, most recently "Australian Wine Vintages 'The Gold Book'” and former owner and Managing Director of WineStream, Australia’s only
wine specialist public relations firm.