food presentation


I believe food is enjoyed at least 3 times. Firstly the anticipation, secondly the presentation and thirdly the consumption. 

Anticipation of food enjoyment is driven mainly by expectations and hunger, and can be heightened by smell. Heating or preparing aromatic food at the site of your event will increase the anticipation for your guests. The relevance of our smell is less obvious, but we need it to enjoy food, which becomes apparent when we have a cold and can not taste what we're eating. 

The importance of presentation, I think is much easier to control. If food is aesthetically pleasing, this helps the other senses start to anticipate an enjoyable experience. My platters and garnishes are tastefully underplayed to emphasise the main event - the food!
herbed pikelets with creme fraise, pear & chives
tuna bites in crispy bread cases
mini chicken parmesan pies
parmesan puff twists
zucchini and haloumi fritters with greek yoghurt and lemon
tartlets w homemade basil, tomato & bocconcini
corn fritters
crunchy Thai chicken and peanut balls
gyoza
spinach, ricotta and fresh herb triangles
caramalised red onion and feta tartlets
satay chicken skewers
fig and gorgonzola tartlets
Peking duck pancakes
chicken & herb risotto balls w mozzarella centres
salt & pepper squid w sweet chilli aioli
crab with lime and chilli
Vietnamese coconut chicken pancakes
mediteranean roast vegetables cubes
antipasto platter
Malaysian beef curry
mini choc-hazelnut mousse
tri-colour chocolate strawberries
mini coconut creme caramel
kahlua hot chocolate shots

sassy bites cocktail food

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