Celebrating Autumn Dinner

Friday night was such a great success celebrating the food of Autumn.

We kicked the dinner off with a lovely piece of infinity walnut bread with goats cheese and my honey roasted pear.

Second course was a recipe given to me by my brother, the famous Andy Logue - figs with Gorgonzola and prosciutto baked in cream. OMG!!

Main course was a roasted scotch fillet from Cape Grim. Tender and succulent with a mountain of forest mushrooms on top and a lovely red wine jus.

Then for dessert I served a classic apple pie with crumble topping, vanilla bean ice cream and cinnamon anglaise.

What a night!

Roll on celebrating winter, I say! :)

Happy eating,
Simmone x

The Party Season

The party season is in full swing and the team at Simmone Logue know how to get down and deliver delicious and innovative food to the private, corporate, and conference catering audience in Sydney.

Here we keep it fresh and simple with beautiful little Sydney rock oysters with a shallot and red wine vinegar dressing.

Salt and pepper squid in cute little tin buckets.

....and my favourite; the delicately cured salmon with dill mayonnaise served in a shortcrust tart case.

If you are requiring a caterer for a private home event, Simmone Logue and her team are the best little foodie fairies, slipping into your kitchen, creating effortless and delicious food with ease and panache. Besides delivering gorgeous food, we are also experts in delivering a great range of local imported beers, wines and champagnes cold to your door with ice buckets, glassware, and top bar service people.

The best bit? We do the washing up too.

Happy eating,
Simmone x