Bayleaf Book - Playbill Venues by Bayleaf

E VENT CAT ER I NG by food & wine experts Autumn 2014 playbill

P2 © BAYLEAF 2014

CONTENTS

04 WELCOME 06 THE PEOPLE 09 BAYLEAF FOOD PHILOSOPHY 10 BREAKFASTS & BREAKS 11 CANAPES 13 DINING 16 TASTING 17 BUFFETS 18 BBQ’S 19 CARVERY 20 EATING HOUSES 22 VEGETARIAN 25 PICNICS 26 CONFERENCING 28 SCHOOL FORMALS 30 WARREN TURNBULL COLLECTION 36 BAYLEAF WINE PHILOSOPHY 38 CHRISTOPHER HAYES 39 PLAYBILL WINE COLLECTION 44 LIQUID EXPERIENCES 48 VENUES 50 SUSTAINABILITY 52 APOLLO AND DAPHNE 52 GLOSSARY © BAYLEAF 2014 P3

WELCOME

Bayleaf Catering is a Sydney-based culinary design house offering a sophisticated yet uncomplicated approach to food and wine. Founder, Chris Stubbs, and CEO, Tom Rutherford offer thoughtful, contemporary Australian cuisine balancing classical methods and modern techniques to create an evocative dining experience for every client. Recently appointed Partner Chef, Warren Turnbull compliments the team by offering his bespoke consulting services on request. Turnbull has been afforded many accolades including Chef Hats by Good Food & Travel Guide and SMH, and being ranked in the Top 100 Australian Restaurants by Australian Gourmet Traveller magazine. At Bayleaf, it is understood that an exquisite meal can only be enhanced by the right wine selection, which is why celebrated wine consultant Christopher Hayes devises personalised, carefully matched wine menus across every project. As a dynamic and culinary powerhouse, with over 12 years experience in the Australian catering landscape, Bayleaf prides itself on attention to detail; a uniquely creative approach to all client briefs and budgets; and impeccable quality across every dining experience they design. P4 ÂŠ BAYLEAF 2014

“What an amazing night my friends & I had at the Cure for Life Ball, the food was the best I have ever tasted, thank you for a terrific night & won’t be forgotten.” Cure For Life

“I wanted to express how impressed we were with your professionalism , outstanding quality of catering and your organisation of such a well oiled machine THE EXPERTISE

ensuring that all 900

Sourcing only the finest staff in the industry

guests experienced

ensures Bayleaf consistently sets the benchmark in

exactly what we did in

sophisticated and contemporary event catering.

the menu tasting!” Clubs

With incredible attention to detail and a creative

NSW

approach to every aspect of the dining experience, Bayleaf has the right people in the right places to

“Bayleaf deliver flawlessly

ensure clients receive exceptional service and delivery

every time – their service

every time.

is second to none and

Bayleaf’s strategic partnerships with two of the industries

Warren Turnbull and

most outstanding food and wine experts, Christopher

the team produce fresh,

Hayes and Warren Turnbull affords every client the

innovative and delicious

opportunity for truly unique culinary experiences.

dining experiences

THE TASTE Bayleaf understands that taste is fundamental to any great dining experience. So from the most delicate of seared scallops to the brilliant intensity of the red Spanish jalapeño, the Bayleaf team take great pride in ensuring that the palate is always the priority! Offering a multitude of unique yet carefully considered flavours Bayleaf has designed Sydney’s most impressive, comprehensive and seasonal menu selection imaginable to inspire your guests, offering unsurpassed culinary refinement across every project. THE APPLAUSE Bayleaf’s clients are consistently inspired by an innovative

for any number. Our guests are impressed time and time again and I wouldn’t hesitate in recommending Bayleaf to any prospective client” Chloe Noel de Kerbrech, George P Johnson

One cannot think well, love well, sleep well, if one has not dined well. virginia woolf

and sophisticated approach to food and wine. Their clients are loyal and true advocates of all that they do. © BAYLEAF 2014 P5

THE PEOPLE

TOM RUTHERFORD CHIEF EXECUTIVE OFFICER Rutherford brings a wealth of wisdom, expertise and excitement to the Bayleaf brand. With over 25 years experience as owner and operator of several of Australia’s

CHRIS STUBBS

most impressive hospitality ventures, Tom offers best-in-

MANAGING DIRECTOR

the success of your next event with Bayleaf.

Stubbs is a venerable veteran of the Australian

Commencing early in life at Le Gavroche, London, the

hospitality landscape. With over 20 years experience

flagship restaurant of the Roux brothers, Rutherford

catering for celebrities, rock stars, the Summer

refined his craft as a restaurateur with six years expert

Olympics Games, and some of the largest public events

personal tutelage under Albert Roux himself.

in the world, Chris now finds himself spearheading

Later, Tom founded the Truffle Group Catering

the private and corporate markets with a veracity not

Company where he produced a myriad of innovative

usually seen in this industry.

special events including a decade of Cointreau Balls,

Chris is founder and owner of a very successful

the Sydney Children’s Hospital Gold and Silver dinners

portfolio of companies comprising Bayleaf Catering,

and product launches for Louis Vuitton, Chanel,

Star Grazers Catering, Events Kitchen, Mondo

Hermes, Banque Nationale de Paris and Alan Jones.

Bartenders and Custom Culture Australia.

More recently, Tom retired the Truffle Group brand at

The sheer volume of work these companies deliver

its peak to pursue an opportunity to establish (now)

flawlessly every year speaks for itself in terms of quality,

renowned Liquidity restaurant at the Super Yacht

value for money and the service of incredible food and

Marina in Rozelle Bay, a finalist in the 2001 Restaurant

wine.

of the Year awards.

Chris has a traditional education in hotel management

Rutherford then focused his attentions on FnB,

and in a relatively short amount of time he has lead his

a boutique food and management consultancy

group of companies into a very lucrative position.

launched to work in partnership with event agencies,

Stubbs reputation precedes him; he is an incredibly

restaurant owners, clubs and corporations.

accomplished businessman and disciplined catering

Tom’s partnership with Bayleaf signals a new era for

professional, he demands only the best for his clients

the company with a focus on quality, personalisation

thereby ensuring such standards are adhered to at

of dining experiences and most significantly, the

every level across each of his businesses.

customer journey.

P6 © BAYLEAF 2014

class business insights and is confident in committing to

AMANDA HANKINSON CLIENT RELATIONSHIP & SALES MANAGER Hankinson (pictured bottom left) is an incredibly talented event producer, stylist, event sales manager and all round fabulous person! While her passion lies in simply making her clients Rutherford left, Stubbs right. Hankinson below.

dreams become a reality, her accomplishments in the Australian events industry speak for themselves. Most notably Amanda has produced and delivered several National Association conferences, International Congress’s, hundreds of corporate events and many more intimate occasions at venues across Australia. Hankinson’s expertise in theatre, technical production, creative development, catering and events management create for a holistic approach to every client brief. Amanda’s love for her role combined with her professionalism, industry experience and natural creativity make her the perfect fit for the wider Bayleaf team.

DWIGHT PETERS EXECUTIVE CHEF As part of the highly qualified team at Bayleaf, Dwight Peters brings over 15 years experience as an accomplished Executive Chef. With international experience, Peters was a finalist for chef of the year at the Hotels Association Awards when working at Quay West Hotel, Sydney and has previously worked at Trippas White Group, Amora Jamison and the Shangri-La Hotel, Fiji. In more recent times, Peters has been refining his skills as an Executive Chef for some of Australia’s most renowned boutique catering houses. Dwight brings with him a deep passion and wealth of knowledge about the international food and hospitality landscape and compliments the Bayleaf culinary team with his expertise in fine food. © BAYLEAF 2014 P7

P8 © BAYLEAF 2014

Bayleaf has designed Sydney’s most impressive, seasonal menu selection

BAYLEAF FOOD PHILOSOPHY At Bayleaf, we know that your guest experience involves more than just the service of sensational food, which is why we look at every brief holistically. We seek to inspire the senses with beautifully designed, experiential dining solutions. We understand that an incredible dining experience represents a unique combination of taste, touch, scent, sight and sound. Each impression contributes to a different emotional connection to the food thereby affecting one’s ultimate sensory experience. Your discerning guests have an appetite for discovery, originality and variety, which is why Bayleaf believes that the finest experiences lie not only in the taste but in the overall dining aesthetic. We are committed to engaging at every touch point; from event arrival to departure, Bayleaf offer a uniquely creative approach to your catering requirements. Simply, we dedicate ourselves to these deliverables by using the basic principles of seasonality, sustainability, freshness and taste. It is this unique service offering that truly sets Bayleaf Catering apart: A bespoke, experiential culinary approach combined with uncomplicated cooking and a fervent passion for creating an authentic, exclusive and unsurpassed dining experience for you and your all important guests. © BAYLEAF 2014 P9

BREAKFAST & BREAKS

LIGHT BREAKFAST $25 per person. Minimum 50 guests. Max 2 hour duration. Cold selection standup self service. Petit butter croissant w hanks preserves. Selection of gourmet muffins. Soft egg & honey bacon high top flan. Chilled seasonal fruits & fresh berries w honey yoghurt. Iced lemon & mint water, orange juice.

TABLE SHARE BREAKFAST $35 per person

Fresh brewed coffee, teas & infusions.

REFRESHMENT BREAKS

Minimum 50 guests. Max 3 hour duration. Seated w self help table platters.

BREAKFAST CANAPE

COLD

COFFEE BREAK

$30 per person

Freshly brewed coffee, teas & infusions. $4.00 p/p/break Freshly squeezed orange juice & iced water .$6.00 p/p/break Freshly squeezed orange juice & mineral water. $7.50 p/p/break

SWEET DELICACIES $4.50 p/piece Strawberry yoghurt brulee. {gf} Rhubarb & blueberry frangipane tarts.. Freshly baked danish pastries. Assortment of mini muffins. Bayleaf signature cookies. Strawberries & cream kiss w golden meringue. {gf}

SAVOURY DELICACIES $4.50 p/piece Torched meredith ash goats curd. avocado on homemade organic rye. {veg} {gf} Rare roast beef, guinness mustard & watercress baps. Spiced chicken & tabouli wrap w yoghurt raita. Small milk bagel, creme fraiche & hickory smoked salmon. Goat’s curd, asparagus & thyme high top flan. Peking duck pancakes. Petit butter croissant, smoked turkey, torched fig, millawa blue cheese. Beautifully fresh tramezzinos. Beef cheek pie w creamy foie gras mash. Honey bacon & egg flans w green tomato relish. Black eye pea fritters w spicy prawn & tomato salsa. Aged maffra cheddar & red chard crostata. {veg} Greek lamb cigars w preserved lemon & zaatar yoghurt. Poached chicken, apple & celeriac remoulade éclair.

SANDWICHES $9.50 p/piece Organic sour dough baguette w prawn remoulade, petit cress, cherry tomato & lemon. Petit Sonoma crusty seed baguette w cured trout, mustard greens, Spanish onion & capers. Dark rye loaf classic reuben w pastrami, sour cabbage, thousand island. Crusty french club w kassler bacon, turkey, avocado, tomato, iceberg & cranberry sauce. Italian ciabatta w Parma ham, smoked mozzarella, semi dried tomato & wild rocket. Pumpkin seed bread w grilled mediterranean spring vegetables, petit greens w garlic buffalo yoghurt. Soy & quinoa sour dough w wagyu corn beef, wood roast tomato, dijon, rocket, jarlsberg. P10 © BAYLEAF 2014

Minimum 50 guests, max 2 hour duration. Stand-up waiter service. Buckwheat w fig & cranberry compote. Mini french toast. Canadian maple, passionfruit curd, clotted cream. Small wood smoked ham & provolone croissants. Torched heirloom tomato, opal basil & chèvre high top flan. Smoked Huon river salmon & gruyère frittata w red onion marmalade. Soft scrambled egg & honey bacon tartelette. Sweet corn & brie fritters w avocado salsa. {v} {veg}

PLATED BREAKFAST $35 per person Minimum 50 guests. Max 3 hour duration. Hot individually plated. Soft scrambled eggs w kibbled pepper, chives & a toasted english muffin. {v} {veg} Or Roasted organic quinoa sour dough w soft poached eggs, sauté kale & hollandaise. {v}{veg}

Please add 3 items from the selection below, to complete your plated breakfast. Honey bacon - 1 piece. Roasted field mushrooms - 1 serve. Grilled roma tomatoes - 1 piece. Chicken & tarragon chipolatas - 1 piece. Potato & corn fritters - 2 pieces. Iced lemon & mint water, orange juice, fresh brewed coffee, teas & infusions.

Mixed sweet petit french pastries Freshly baked fruit parchment muffins. Pain au chocolat. Seasonal fruit skewers.

HOT Celeriac hash browns. {v} {veg} Organic chicken & tarragon baby sausages w relish. Maple roast kipfler potato & speck fingers. Small eggs florentines .{v}{veg}{gf} Mineral water & freshly squeezed orange juice. Fresh brewed coffee, teas & infusions.

BUFFET BREAKFAST $35 per person Minimum 50 guests. Max 3 hour duration. Seated w side self help buffet

COLD Mixed sweet petit french pastries. Freshly baked fruit parchment muffins. Pain au chocolat. Shaw river buffalo yoghurt & caramelised quince. Chilled seasonal fruits & fresh berries w honey yoghurt.

HOT Potted eggs benedict. Small continental pork sausages. Streaky bacon rashers. House made potato hash browns, w buttered thyme mushrooms. {veg} {gf} Slow roasted plum tomatoes & spinach florentines. {v} {veg} {gf Mineral water & freshly squeezed orange juice. Fresh brewed coffee, teas & infusions.

CANAPÉ MENU

HANDHELD DINING

COLD

Duck liver cigars, tokay jelly, petit tarragon.

Refreshing vine ripened tomato consommé, fresh water yabby, chervil & gold leaf. {gf} Fresh picked king crab, shaved fennel, radish, baby greens w prawn.

Tuna & wasabi leaf, sesame, ponzu glaze. {gf} Sea trout rillette, spring pea, buttered brioche. Baby figs, serrano ham, mauri taleggio on walnut sour dough. Torched tataki wagyu beef & chestnut mushrooms en croute. House smoked duck, pumpkin custard, nut candy on rye. Peeled and chilled harbour prawns, saffron aioli, fresh lime. {gf} Alaskan crab profiteroles, spring greens. Crisp potato w cured trout, fennel & flying fish roe. Vodka cured cobia, squid wafer, sturgeon caviar, soft herb. Bayleaf’s famous duck pancakes. Steak & frittes, béarnaise sauce. {gf} Cured kingfish, sticky rice, pickled ginger, betel crisp. {gf} House smoked duck, beetroot, nut candy, organic rye, petit greens.

HOT Scallop & lemongrass siu mai, lotus root & soy sauce. {veg} Acaraje’- black eye pea fritter, tomato & shrimp salsa. Porcini broth, smoked potato mousse, fresh western australian black truffles. {gf} Duck fat potato, local john dory w a gremolata crust. {gf} Petit organic chicken, kale & smoked pimento pastry. Snapper & potato pies w a tarragon topper. Sambousek, sweet spiced lamb & pomegranate Lebanese pie, w buffalo yogurt. Croque madam on organic rye. Pissaladiere - garlic, caramelised onion, d’affinois & rosemary. {veg} Beouf daube pithivier & fresh horse radish dust. Small pork belly pie w apple crumb & crackle. Red quinoa & baby peas w jamon & pea shoots. {gf} Homemade char sui BBQ duck spring roll w spiced plum snow.

VEGETARIAN Purple sweet potato & caramelised eschalot croquettes, blue cheese foam. Heirloom tomato, ash smoked mozzarella & baby basil tart. Beetroot macaroons, goat’s curd, chilli crumb. Aged maffra cheddar & red chard crostata parmesan shortbread w cauliflower panna cotta & smoked almonds. Bayleaf’s signature baby figs w subtle gorgonzola & walnut. Heirloom tomato & jannei goats curd crostata, balsamic. Jalapeno poppers w a ricotta & tequila salsa shooter.

1-2 bites per person. 1 portion per person.

Sticky pressed pork belly w pancetta hash & apple salad. {gf}

HOT Organic spatchcock hainanese, pandan rice & candy cashews. {gf} Chunky south coast snapper fingers, mushy peas & duck fat potato chip. Homemade celeriac & persian fetta ravioli, butter poached lobster w stinging nettle. Young zucchini flowers, scallop velvet & squid crunch. King reef barramundi slider, truffled celeriac remoulade w watercress. South american mini chorizo spiced dogs, slaw, salsa criolla & chipotle relish. Steamed petuna salmon, stinging nettle risotto & torched goats curd.{gf} Hand made chicken & rosemary chipolata, dutch cream potato w sweet onion. {gf} Confit beef & ale gourmet pie, tarragon pea crush & a gravy shot. Quesadillas, beef short rib, coriander polenta & shallot salad. {gf} Smoked pork & fennel ‘pluto pups’ w cherry tomato relish. Croque monsieur, tarragon spinach, gruyère, truffle custard.

VEGETARIAN Sautéed potato & confit garlic gnocchi, forest mushrooms & pecorino snow. Jerusalem artichoke & white truffle broth w watercress emulsion. {gf} Oberon black truffle mac & gruyère cheese, tarragon crumb.

4-6 bites per person. 1 portion per person.

SW E ET Liquorice & blueberry zabaglione shots w biscotti crumb. Meringue, passionfruit & vanilla bean gelato pops, dry ice moss. Potted saffron & cardamom brulee w a shortbread praline. Bayleaf infused panna cotta, pistachio &, season’s blossoms. Passionfruit & mascarpone slice. Hand made bayleaf macaroons. {gf} Baked baby pear, honey & lavender tarts. Rhubarb & blueberry frangipane tart, clotted cream. Lemon & passionfruit pots de la crème w short bread grissini. Caramel popping chocolate éclairs. Raspberry & white chocolate cannoli. Banana & treacle ‘jaffa cake’. Raspberry & vanilla bean panna cotta w toffee soil. Bread & butter pudding, & banana custard. Green tea sago pudding w black sesame crumb. {gf}

1-2 bites per person 1 portion per person

2 COURSE HANDHELD CA NAPES

duration

number

cost

1 hour or less 1.5 hours or less 2 hour or less 3 hours or less

6 9 12 15

$30 $35 $40 $45

3 hours or less 4 hours 5 hours 6 hours

cost

4 6 8 10

6 7 8 8

h.held

4 5 5 5

sweet

cost

3 3 4 4

$45 $50 $55 $60

3 COURSE HANDHELD

SW EET CA NA PES

1 hour or less 1.5 hours or less 2 hour or less 3 hours or less

canapes

$20 $25 $30 $35

duration

3 hours or less 4 hours 5 hours 6 hours

canapes

6 7 7 8

h.held

4 5 5 5

sweet

cost

3 3 4 4

$50 $55 $60 $65 © BAYLEAF 2014 P11

P12 © BAYLEAF 2014

DELUXE DINING

PREMIUM DINING

DINING EXTRAS

Recommended staffing ratio 1:20

Recommended staffing ratio 1:15

BRUSCHETTA

ARRIVAL CANAPES

$7.50 per person

Please select any three from the canapé list.

Organic brasserie bread olive & rosemary roll & mamas spelt loaves w morning star extra virgin olive oil, whipped butter, cracked pepper & sea salt.

Selection of handmade artisan rolls & loaves w morning star extra virgin olive oil, caramelised plum balsamic, pepe saya butter, cracked pepper, murray valley pink salt.

Char grilled tomato & basil w Sonoma grissini. {veg} Olive bruschetta w shaved parmesan. {veg}

ENTREE DISHES

CRITERION DINING Recommended staffing ratio 1:25

ARRIVAL CANAPES Please select any three from the canapé list. Crusty artisan sourdough rolls w whipped butter, cracked pepper & sea salt.

ENTREE DISHES Choose one of the following: Heirloom carrot & persian fetta tart, caramelised french shallots, elk, cabernet vinegar & toasted walnuts. {veg} Salmon assiette, smoked, confit & crudo. {gf} Berkshire pork & caramelised fig terrine, gaufrettes & mustard greens. {gf}

Choose one of the following: Seared coffin bay scallops w cauliflower pickle, green apple, & crisp pancetta. {gf} Organic new zealand spring lamb cutlet w celeriac & pea milk foam. {gf} Beetroot & buffalo ricotta cannelloni w basil custard, & walnut crumb. {veg}

MAIN SELECTION Choose one of the following:

MAIN SELECTION

Hereford prime beef fillet w organic garlic gnocchi, parmesan wafer & truffle essence. Duck confit, french bean & smoked speck cassoulet w an orange glaze. {gf} King reef barramundi w squid ink potato, pea emulsion & puffed rice soil. {gf}

Choose one of the following:

DESSERT SELECTION

Truffle roast chicken w potato gratin, & forest mushroom broth. Savannah grass fed sirloin, baked onions, garlic & potato confit w café de paris butter. {gf} Palmers island mullaway w smoked, eggplant, romesco sauce & a goats cheese cigar.

Choose one of the following:

DESSERT SELECTION Choose one of the following: Cloth bound pynganna cheddar, guava paste, handmade crisp breads. Belgian milk chocolate mousse, bitter sweet crumb, raspberries, candy blossoms. New season wild strawberry tarte tatin, passionfruit & meringue gelato.

Potted passionfruit curd w black sesame dacquoise & toasted coconut nest. {gf} Decadent bitter sweet ‘barry’ chocolate torta & fudge gelato, w raspberry snow crisp. Poached red apple tart, almond crumb, wine syrup & bean gelato. Selection of fine australian cheeses, dried muscatels, charcoal lavosh & grissini. Fresh brewed coffee, teas & infusions w handmade chocolate truffles.

ENTREE DISHES Choose one of the following: Queensland squid sautéed w chorizo, kipfler potato & baby zucchini, chilli aioli & lemon. Quinoa crusted yellow fin tuna, bay bugs & soft poached quail egg w ortiz anchovies, tomato & olive vinaigrette. {gf} Sous vide quail, potato ravioli, leek & stinging nettle sauce.

MAIN SELECTION Choose one of the following: Pan roasted blue eye cod, buttered scallop ravioli & kale w rouille & saffron broth. {gf} Grain fed rib eye on the bone w brioche onion, watercress & marrow salad, jus gras. Berkshire pork fillet, green apple tarte tatin, mustard greens & aniseed broth. Junee pasture fed lamb ragout w sweet carrot velvet, butter poached asparagus & rosemary jus.

DESSERT SELECTION Choose one of the following: Frangelico & bitter sweet Valrhona chocolate fondant w sticky fudge cookie. Sour cherry brulee w buckwheat praline, beetroot tuiles & baby mint. Peanut butter & caramel parfait w banana donuts, chocolate cream & peanut popcorn. Selection of fine Australian cheeses & dried muscatels w charcoal lavosh & grissini. Fresh brewed coffee, teas & infusions w handmade chocolate truffles.

Fresh brewed coffee, teas & infusions.

PREMIUM DINING

CRITERION DINING

DELUXE DINING

2 course $55 2 course w canapes $60 3 course $65 3 course w canapes $70

2 course $60 2 course w canapes $65 3 course $75 3 course w canapes $80

2 course $75 2 course w canapes $80 3 course $90 3 course w canapes $95

Alternate Serve 1 course $0 2 courses $6 3 courses $9

A la carte $15 per course

A la carte $18 per course

A la carte $22 per course

$6.00 per person

Olive bruschetta w shaved parmesan {veg} Garlic & herb {veg}

MEZZE (table

platters)

Chilled Deluxe Mezze w cured Italian meats, marinated olives, char-grilled vegetables, Turkish bread & dips. $16 per person Cold Seafood Mezze w pacific & rock oysters, cooked king prawns, smoked salmon, & slipper lobster w lemons, limes, aioli & dipping sauces. $25 per person Iced Pacific Oysters. $5 per oyster Iced Pacific Prawns (3). $7 per person Cold Vegetarian Mezze w olives, char-grilled vegetables, Turkish breads & dips. $12 per person

PALATE CLEANSE SHOTS Grapefruit & gin granita. Campari & orange sorbet. Vodka & lime granita.

FROMAGE $25 per person COLD CANAPES Tuna & wasabi leaf, sesame, ponzu glaze. {gf} Baby figs, serrano ham, mauri taleggio on walnut sour dough Torched tataki wagyu beef & chestnut mushrooms en croute. House smoked duck, pumpkin custard, nut candy on rye. Peeled and chilled harbour prawns, saffron aioli, fresh lime. Crisp potato w cured trout, fennel & flying fish roe. Bayleaf’s famous duck pancakes. Cured kingfish, sticky rice, pickled ginger, betel crisp. {gf}

HOT CANAPES Scallop & lemon grass siu mai, lotus root & soy sauce. Duck fat potato, local john dory w a gremolata crust. {gf} Petit organic chicken, kale & smoked pimento pastry. Pissaladiere - garlic, caramelised onion, d’affinos & rosemary. {veg} Beouf daube pithivier & fresh horse radish dust. Small pork belly pie w apple crumb & crackle.

VEGETARIAN CANAPES Purple sweet potato & caramelised eshallot croquettes, blue cheese foam. Heirloom tomato, ash smoked mozzarella & baby basil tart. Bayleaf’s signature baby figs w subtle gorgonzola & walnut. © BAYLEAF 2014 P13

DINING

CANAPES Duck liver cigars, tokay jelly & petit tarragon. $4.50 Scallop & lemon grass siu mai, lotus root & soy sauce. $7.50 Acaraje’- black eye pea fritter w tomato & shrimp salsa. $5.50 Tuna & wasabi leaf w sesame & ponzu glaze. {gf} $10.00 Sea trout rillette w spring pea, buttered brioche. $5.50 Purple sweet potato & caramelised eshallot croquettes w blue cheese foam. $4.00 Petit baby figs w serrano ham, mauri taleggio on walnut sour dough. $5.00 Porcini broth & smoked potato mousse w fresh Western Australian black truffles. $6.00 Duck fat potatoes w local john dory & gremolata crust. {gf} $8.50 Small organic chicken, kale, smoked pimento pastry. $4.00 Torched tataki wagyu beef & chestnut mushrooms en croute. $6.50 Heirloom tomato, ash smoked mozzarella & baby basil tart. {v} {veg} $4.00 Snapper & potato pies w a tarragon topper. $7.50 Sambousek sweet spiced lamb & pomegranate lebanese pie w buffalo yogurt. $3.50 House smoked duck w pumpkin custard, nut candy on organic rye & fine cress. {gf} $5.50 Chilled harbour prawns, saffron aioli & fresh lime. $4.00 Aged Maffra cheddar & red chard crostata. $4.00 Alaskan crab profiteroles w spring greens. $7.50 Croque madam on organic rye. $5.50 Pissaladiere of garlic confit & caramelised onion, d’affinois & rosemary. $4.00 Daube de beouf filled pithivier & fresh horseradish dust. $5.00 Parmesan shortbread w cauliflower panna cotta & smoked almonds. {veg} $4.00 Crisp potato w cured trout, fennel & flying fish roe. {gf} $4.50 Bayleaf’s signature baby figs, subtle gorgonzola, walnut. {veg} {gf} $5.00 Vodka cured cobia & squid wafer, sturgeon caviar & soft herb. {gf} $6.00 Heirloom tomato & jannei goats curd crostata, balsamic crystal. {veg} $5.00 Jalapeno poppers w ricotta, tequila salsa shooter. {veg} {gf} $5.00 Small pork belly pie, apple crumb & crackle. $5.00 Red quinoa & baby peas w jamon & pea shoots. {gf} $4.50 Bayleaf’s famous duck pancakes.$4.50 Steak & frittes, béarnaise sauce. {gf} $4.50 Cured kingfish w sticky rice, pickled ginger & betel crisp. $4.50 House smoked duck, beetroot, nut candy on organic rye w petit greens. $5.50 Homemade char sui BBQ duck spring roll w spiced plum snow. $5.00

BREAD SELECTION Crusty artisan sour dough rolls. $3.00 Organic brasserie bread olive & rosemary roll. $3.50 Selection of handmade artisan rolls & loaves. $4.00 P14 © BAYLEAF 2014

ENTREES Heirloom carrot & persian fetta tart, caramelised french shallots, cabernet vinegar, toasted walnuts. {veg} {gf} $12.00 Salmon assiette, smoked, confit & crudo. $16.00 Berkshire pork & caramelised fig terrine w gaufrettes & mustard greens. {gf} $16.00 Seared coffin bay scallops w cauliflower pickle, green apple & crisp pancetta. {gf} $20.00 Organic new zealand spring lamb cutlet w celeriac & pea milk foam. $18.00 Beetroot & buffalo ricotta cannelloni, basil custard & walnut crumb. $18.00 Queensland squid sautéed w chorizo, kipfler potato & baby zucchini, chilli aioli & lemon. $20.00 Quinoa crust yellow fin tuna, bay bugs, soft poached quail egg, ortiz anchovies, tomato & vinaigrette. {gf} $20.00 Sous vide quail, potato ravioli, leek & stinging nettle sauce. $20.00 Vodka cured ocean trout, cucumber salad & avocado puree w lemon splash. {gf} $20.00 Confit organic quail w pumpkin & carrot rosti, smoked eggplant & buffalo garlic yogurt. {gf} $18.00 Blue swimmer crab w sweet corn, avocado & blood orange mayonnaise. {gf}$20.00 Roast almond, fetta & smoked paprika crusted lamb cutlet w carnaroli arancini. $25.00 Roast duck ravioli w spring onion & hoisin, served w pickled cucumber & mandarin essence. $18.00 South coast cuttlefish & green mango salad w nahm jim. {gf} $17.00 Seared scallop, cauliflower puree & raisin salsa. {gf} $19.00 Seared sea scallop, cauliflower panna cotta, trout pearls, parmesan tuille. {gf} $20.00 Salad of warm pressed pig belly, heirloom carrot & celery cress w pear vinaigrette. $22.00 Chicken, quail & prune roulade w sautéed king brown mushrooms, watercress salad. {gf} $16.00 Warm salad of king salmon, kipfler potato & artichokes w lemon & fennel crumble. {gf} $18.00 Raviolo of veal w mushroom sauté, cavolo nero & burnt butter. $18.00 Young quail, trumpet mushrooms & dutch cream potatoes w rhubarb jus. {gf} $17.00

MAINS

DESSERTS

Truffle roast chicken, potato gratin & forest mushroom broth. $25.00 Savannah grass fed sirloin, baked onions, garlic & potato confit w café de paris butter. $30.00 Palmers island mullaway, smoked, eggplant w romesco sauce & goats cheese cigar. $30.00 Hereford prime beef fillet, organic garlic gnocchi, a parmesan wafer & truffle essence. $36.00 Duck confit, french beans & smoked speck cassoulet, orange glaze $36.00 King reef barramundi w squid ink potato, pea emulsion & puffed rice soil. {gf} $36.00 Pan roasted blue eye cod & buttered scallop ravioli w crisp kale, rouille & saffron broth. $38.00 Grain fed beef rib eye, on the bone, brioche, eschallots, watercress & marrow salad, jus gras. $34.00 Berkshire pork fillet, green apple tarte tatin w mustard greens & aniseed broth. $34.00 Junee pasture fed lamb, ragout w a sweet carrot velvet & butter poached asparagus, rosemary jus. $35.00 Roasted baby chicken w a pumpkin & goat’s curd rotolo, jerusalem artichoke, lemon & sage. $30.00 Pan-fried ocean trout w a warm salad of potato, asparagus, quail egg & horseradish cream. $33.00 Confit corn fed chicken w a forest mushroom tarte tatin, white truffle peas & dauphinoise potato. $28.00 Hereford prime beef fillet, calva nero & heirloom carrot w rosti potato & a shiraz reduction. $36.00

Cloth bound pynganna cheddar, guava paste, handmade crisp breads. $15.00 Belgian milk chocolate mousse, bitter sweet crumb, raspberries & candy blossoms. $12.00 New season wild strawberry tarte tatin w passionfruit & meringue gelato. $12.00 Potted passionfruit curd, black sesame dacquoise & toasted coconut nest. {gf} $14.00 Decadent bitter sweet ‘barry’ chocolate torta & fudge gelato & raspberry snow crisp. {gf} $14.00 Poach red apple tart, almond crumb, wine syrup & vanilla bean gelato. {gf} $14.00 Selection of fine australian cheeses w dried muscatels, charcoal lavosh & grissini. $14.00 Frangelico bitter sweet valrhona chocolate fondant & sticky fudge cookie. $18.00 Sour cherry brulee, buckwheat praline w beetroot tuiles & baby mint. $18.00 Peanut butter & caramel parfait w banana donuts, chocolate cream & peanut popcorn. {gf} $18.00 Rich chocolate & caramel tart, pistachio candy & honey ice cream. $18.00 Chocolate & honey mousse on chocolate shortbread w honeycomb. $16.00 Rhubarb frangipane w cherry & white chocolate gelato. $16.00 Citrus panna cotta w warm pimms & orange soup & a vanilla biscuit. {gf} $14.00 Kaffier lime & coconut panna cotta w ginger crisps & syrup. $14.00 Handcrafted green apple & vanilla bean pie w rum & raisin gelato. {gf} $14.00

Pan roasted snapper & baby fennel, brandade w sauce vierge. {gf} $33.00 Wagyu beef cheek, beetroot custard & rich jus w horse radish foam. {gf} $36.00 Rangers valley beef cheek w horseradish skordalia, wild roquette, rich jus & tomato oil. {gf} $32.00 Poached hapuka w prawn & prosciutto bubble & squeak & lemon vierge sauce. {gf} $34.00 Pan fried fillet of beef w butter poached asparagus, pommes galette & pinot noir jus. $36.00 Tamarind roast lamb rack, spiced eggplant caviar w yoghurt broth & marinated labne. {gf} $36.00 Roasted pistachio chicken, creamy white polenta w roasted heirloom carrots & madeira jus. $28.00 Roasted musket duck w pressed binji potato, black cabbage salsa & burnt pineapple glaze. {gf} $33.00 Grilled coral trout w steamed kipfler potato, caper gremolata & crab butter. {gf} $34.00 Cone bay barramundi w puy lentil, winter vegetable ragout & eggplant crisps. {gf} $34.00

Citrus cheese cake w seasons berries & lemon thyme. {gf} $14.00 Classic white chocolate, cherry sherry trifle. $12.00 Valrhona chocolate fondant w caramel sauce & hazelnut sea salt praline. $15.00

SW EET CA NA PES Liquorice & blueberry zabaglione shots w biscotti crumb $4.00 Meringue, passionfruit & vanilla bean gelato pops, dry ice moss {gf} $5.00 Potted saffron & cardamom brulee w a shortbread praline $4.00 Bayleaf infused panna cotta, pistachio &, season’s blossoms {gf} $5.00 Passionfruit & mascarpone slice $4.50 Homemade bayleaf macaroons $5.00 Baked baby pear, honey & lavender tarts $4.00 Rhubarb & blueberry frangipane tart, clotted cream $5.50 Lemon & passionfruit pots de la crème w short bread grissini $5.00 Caramel popping chocolate éclairs $4.50 Raspberry & white chocolate cannoli $4.00 Banana & treacle ‘jaffa cake’ $4.00 Raspberry & vanilla bean panna cotta w toffee soil $4.00 Bread & butter pudding, & banana custard $4.00 Green tea sago pudding w black sesame crumb $4.00

1-2 bites per person 1 portion per person

COFFEE SELECTION Fresh brewed coffee, teas & infusions $4.00 Fresh brewed coffee, teas & infusions w handmade chocolate truffles $5.00 © BAYLEAF 2014 P15

TASTING TASTING THREE $100 per person matching wines $100 per person eight courses

NV Bress Pinot Noir + Chardonnay NV - Yarra Valley Vic Globe artichoke w spring pea & black quinoa salad. {gf} {v} 12 Sandalford Semillon + Sauvignon Blanc - Margaret River WA Queensland squid sautéed w chorizo, kipfler potato & baby zucchini, chilli aioli & lemon. {gf} 12 Twofold Riesling - Clare Valley SA Quail breast, pancetta, sage w confit garlic & rhubarb dust. {gf} 12 Oakridge “Over the Shoulder” Chardonnay - Yarra Valley Vic Pan roasted blue eye cod, buttered scallop ravioli & crisp kale w rouille, saffron broth. {gf} 12 Tamar Ridge Gewurztraminer - Tamar Valley Tas

TASTING ONE $80 per person matching wines $80 per person six courses

NV Eternity Sparkling Cuvee - Victoria regions Duck liver cigars w tokay jelly & petit tarragon. 12 Coriole Chenin Blanc - McLaren Vale SA Globe artichoke, spring pea & black quinoa salsa. {gf} 13 Richland Pinot Grigio - Riverina NSW Textures of green apple. {gf} {v} Organic new zealand spring lamb cutlet w celeriac & pea milk foam. 12 Westend Estate Pinot Noir - Tumberumba NSW Wagyu rump, dry aged sirloin & rangers valley beef fillet, trumpet mushrooms & dutch cream potato, rhubarb jus. {gf} 12 St Hallett Gamekeepers Cabernet Sauvignon - Barossa SA Blueberry bombe alaska. {gf} 12 3 Bridges Botrytis Semillon - Riverina, NSW

TASTING TWO $90 per person matching wines $90 per person seven courses

NV Calabria Prosecco - Veneto, Italy Chilli polenta, whitlof & smoked blood orange w janiae goats curd.

{gf} {veg} 13 Westend Estate Sauvignon Blanc - Marlborough NZ Seared coffin bay scallop, miso & sushi rice w ginger & seaweed crisps. {gf} 12 Westend Estate Riesling - Eden Valley SA Pan roasted blue eye cod, buttered scallop ravioli, crisp kale, rouille & saffron broth. 12 Tussock Pinot Gris - Nelson NZ or 12 St Hallett Rose - Barossa Valley SA Boysenberry & champagne granita. {gf} {v} Wagyu beef cheek w beetroot custard, rich jus & horse radish foam {gf} 12 Rolf Binder Shiraz - Barossa Valley SA Cloth bound pynganna cheddar, guava paste, & handmade crisp breads. 10 Magpie Estate “The Call” Grenache + Mourvedre - Barossa SA Chocolate & honey mousse on chocolate shortbread w honeycomb. 12 3 Bridges Botrytis Semillon - Riverina, NSW P16 © BAYLEAF 2014

Kiwi fruit & vodka sorbet. {gf} {v} Hereford prime beef fillet w organic garlic gnocchi, parmesan wafer & truffle essence. 10 Punt Road Merlot - Yarra Valley Vic Cloth bound pynganna cheddar, guava paste & handmade crisp breads. 10 Margan Family Vineyard Shiraz - Hunter Valley NSW Frangelico & bitter sweet valrhona chocolate fondant w a sticky fudge cookie. 12 3 Bridges Botrytis Semillon - Riverina, NSW

TASTING FOUR $120 per person matching wines $120 per person ten courses

NV Henschke Lenswood Blanc de Noir - Adelaide Hills SA Red quinoa, jerusalem artichoke, vine tomato & pumpkin gel w soft herbs. {gf} 13 Thomas “Six Degrees” Semillon - Hunter NSW Blue swimmer crab w sweetcorn, avocado & blood orange mayonnaise. {gf} 13 Philip Shaw Gardener Pinot Gris - Orange NSW Seared sea scallop, cauliflower panna cotta & trout pearls w a parmesan tuille. {gf} 13 Petaluma Hanlin Hill Riesling - Clare Valley SA Young quail w trumpet mushrooms, dutch cream potato & rhubarb jus. {gf} 12 Sandalford Rose - Margaret River WA King reef barramundi, squid ink potato & pea emulsion w puffed rice. {gf} 12 Bruno Sorg Pinot Blanc - Alsace France Textures of green apple. Tamarind roast lamb rack w spiced eggplant caviar, yoghurt broth & marinated labne. {gf} 10 Pike & Joyce Pinot Noir - Adelaide Hills SA Rangers valley beef cheek w horseradish skordalia, wild roquette w rich jus & tomato oil. 12 Petaluma Hundred Line Cabernet Sauvignon - Coonawarra SA Cloth bound pynganna cheddar, guava paste & handmade crisp breads. 11 Castellare di Castellina Chinati Classico - Tuscany Italy Potted passionfruit curd w black sesame dacquoise & toasted coconut nest. 12 3 Bridges Botrytis Semillon - Riverina, NSW

PREMIUM BUFFET

TABLE & SIDE BUFFETS Bayleaf’s buffet selections are designed to compliment an event in which socialising and interaction are encouraged. All courses are served on large, beautifully presented platters and may be table share or side buffets. Menus may be custom designed by the Bayleaf team or clients may add to their selection from the dining extras menu.

CRITERION BUFFET ARRIVAL CANAPES

A R R I VA L CA NA PE S Please select any three from the canapé list

Organic brasserie bread olive & rosemary roll & mamas spelt loaves w morning star extra virgin olive oil, whipped butter, cracked pepper & sea salt.

E N T R E E DIS H E S Seared coffin bay scallops w cauliflower pickle, green apple, & crisp pancetta. {gf} Organic new zealand spring lamb cutlet w celeriac & pea milk foam. {gf} Beetroot & buffalo ricotta cannelloni w basil custard, & walnut crumb.

M A I N S E L E C T IO N Hereford prime beef fillet w organic garlic gnocchi, parmesan wafer, truffle essence. Duck confit, french bean & smoked speck cassoulet, orange glaze. King reef barramundi w squid ink potato, pea emulsion & puffed rice soil. {gf}

SIDE DISHES Crisp baby endive & elk w blue cheese, garlic ciabatta & smoked speck. Charred cauliflower & sugar peas, fennel crumb. {gf} Roast garlic & thyme dauphinoise potato, heidi gruyère crust. {gf}

DESSERT SELECTION Frangelico & bitter sweet valrhona chocolate fondant w sticky fudge cookie. Sour cherry brulee w buckwheat praline, beetroot tuiles & baby mint Peanut butter & caramel parfait w banana donuts, chocolate cream & peanut popcorn. Selection of fine australian cheeses & dried muscatels w charcoal lavosh & grissini.

Please select any three from the canapé list.

Fresh brewed coffee, teas & infusions w handmade chocolate truffles.

Crusty artisan sourdough rolls w whipped butter, cracked pepper & sea salt

PREMIUM BUFFET

ENTREE DISHES

1 course $45 1 course w canapes $60 2 course $60 2 course w canapes $75 3 course $80 3 course w canapes $95

Heirloom carrot & persian fetta tart, caramelised french shallots, elk, cabernet vinegar & toasted walnuts. {gf} {veg} Salmon assiette, smoked, confit & crudo. {gf} Berkshire pork & caramelised fig terrine, gaufrettes & mustard greens. {gf}

MAIN SELECTION Truffle roast chicken w potato gratin, & forest mushroom broth. Savannah grass fed sirloin, baked onions, garlic & potato confit w café de paris butter. Palmers island mullaway w smoked, eggplant, romesco sauce, & a goats cheese cigar.

SIDE DISHES Petit baby leaf salad, caramelised plum, french shallots. {gf} Roast broccolini & torched pumpkin, honey syrup. {gf} Duck fat kipfler potato, rosemary salt. {gf}

DESSERT SELECTION Cloth bound pynganna cheddar, guava paste, handmade crisp breads. Belgian milk chocolate mousse, bitter sweet crumb, raspberries, candy blossoms. New season wild strawberry tarte tatin, passionfruit & meringue gelato. Fresh brewed coffee, teas & infusions.

CRITERION BUFFET 1 course $35 1 course w canapes $45 2 course $55 2 course w canapes $65 3 course $70 3 course w canapes $85 © BAYLEAF 2014 P17

PLATED BBQ ARRIVAL CANAPES

BBQ

Please select any three from the canapé list

PREMIUM SHARE TABLE MENU TWO ARRIVAL CANAPES

CRITERION SHARE TABLE

BBQ CANAPÉ Pricing based on a minimum of 50 guests. Your guests can enjoy additional items from the dining extras menu.

2-4 bites per canapés. 1 canapé per person. up to a 2 hour duration.

CANAPE STYLE BBQ ONE $25 per person Petit spiced boerewors sausages. Lemon scented calamari. shaslicks w five spice aioli. {gf} BBQ field mushrooms w balsamic & olive oil. {gf} {veg} Smoked pepper chicken sosaties. BBQ zucchini & sweet corn cakes w sweet & sour pimento.

CANAPE STYLE BBQ TWO $35 per person Small chicken & sage sausages. BBQ king prawns w garlic chive butter. {gf} Succulent lamb cutlets w preserved lemon, saffron & thyme. {gf} Half shell scallops w sticky red onions & chorizo. Lamb, chicken & beef churrasco. {gf} Aubergine & haloumi brochettes w salt roast tomatoes. {gf}

CANAPE STYLE BBQ THREE $45 per person BBQ moroccan scampi tails w harrisa, pomegranate & yoghurt. Succulent lamb cutlets w preserved lemon, saffron & thyme. {gf} Angus beef short rib beef, sticky asian flavours. {gf} Warm tofu pockets w lime scented tuna logs. {gf} Half shell scallops w sticky red onions & chorizo.. Char-grilled broccolini & asparagus w truffle oil & parmesan crisps. {gf} Handmade pork & apple sausages. P18 © BAYLEAF 2014

MENU ONE ARRIVAL CANAPES Please select any three from the canapé list. Crusty artisan sour dough rolls, whipped butter, cracked pepper & sea salt.

ENTREE DISHES Heirloom carrot & persian fetta tart, caramelised french shallots, elk, cabernet vinegar & toasted walnuts. {gf} {veg} Salmon assiette, smoked, confit & crudo. {gf} Berkshire pork & caramelised fig terrine, gaufrettes & mustard greens. {gf}

MAIN SELECTION Petit spiced boerewors sausages. Lemon scented calamari shaslicks w five spice aioli. {gf} BBQ field mushrooms w balsamic & olive oil. {gf} Smoked pepper chicken sosaties. BBQ’d zucchini & sweet corn cakes w sweet & sour pimento.

SIDE DISHES Petit baby leaf salad, caramelised plum balsamic, french shallots. {gf} {v} Roast broccolini & torched pumpkin, honey syrup. {gf} {v} Duck fat kipfler potato, rosemary salt. {gf}

Selection of handmade artisan rolls & loaves w morning star extra virgin olive oil, caramelised plum balsamic, pepe saya butter, cracked pepper, murray valley pink salt.

ENTREE DISHES

Please select any three from the canapé list

Please choose one of the following:

Organic brasserie bread olive, rosemary roll & mamas spelt loaves w morning star extra virgin olive oil & whipped butter.

Seared coffin bay scallops w cauliflower pickle, green apple, & crisp pancetta. {gf} Organic new zealand spring lamb cutlet w celeriac & pea milk. Beetroot & buffalo ricotta cannelloni w basil custard, & walnut.

ENTREE DISHES Seared coffin bay scallops w cauliflower pickle, green apple, & crisp pancetta. {gf} Organic new zealand spring lamb cutlet w celeriac & pea milk foam. {gf} Beetroot & buffalo ricotta cannelloni w basil custard, & walnut crumb.

MAIN DISHES Small chicken & sage sausages BBQ king prawns w garlic chive butter. {gf} Succulent lamb cutlets w preserved lemon, saffron & thyme. {gf} Half shell scallops w sticky red onions & chorizo. {gf} Lamb, chicken & beef churrasco.

{gf}

SIDE DISHES Crisp baby endive & elk w blue cheese, garlic ciabatta & smoked speck. {gf} {v} Charred cauliflower & sugar peas, fennel crumb. {gf} {v} Roast garlic & thyme dauphinoise potato, heidi gruyère crust. {gf}

DESSERT SELECTION

MAIN DISHES Please choose one of the following: Hereford prime beef fillet w organic garlic gnocchi, parmesan wafer & truffle essence. {gf} Duck confit, french bean & smoked speck cassoulet w an orange glaze. {gf} King reef barramundi w squid ink potato, pea emulsion & puffed rice soil. {gf}

SIDE DISHES Please choose two of the following: Crisp baby endive & elk w blue cheese, garlic ciabatta & smoked speck. {gf} {v} Charred cauliflower & sugar peas, fennel crumb. {gf} {v} Roast garlic & thyme dauphinoise potato, heidi gruyere crust. {gf}

DESSERT SELECTION Please choose one of the following:

Cloth bound pynganna cheddar, guava paste, handmade crisp breads. Belgian milk chocolate mousse, bitter sweet crumb, raspberries, candy blossoms. New season wild strawberry tarte tatin, passionfruit & meringue gelato.

Potted passionfruit curd w black sesame dacquoise & toasted coconut nest. Decadent bitter sweet ‘barry’ chocolate torta & fudge gelato, w raspberry snow crisp. Poached red apple tart, almond crumb, wine syrup & bean gelato. Selection of fine australian cheeses, dried muscatels, charcoal lavosh & grissini.

Frangelico & bitter sweet valrhona chocolate fondant w sticky fudge cookie. Sour cherry brulee w buckwheat praline, beetroot tuiles & baby mint. Peanut butter & caramel parfait w banana donuts, chocolate cream & peanut popcorn. Selection of fine australian cheeses & dried muscatels w charcoal lavosh & grissini.

Freshly brewed coffee, teas & infusions.

Fresh brewed coffee, teas & infusions w handmade chocolate truffles.

BBQ ONE

BBQ TWO

PLATED BBQ

1 course $25 1 course w canapes $35 2 course $40 2 course w canapes $55 3 course $60 3 course w canapes $75

1 course $30 1 course w canapes $45 2 course $50 2 course w canapes $65 3 course $70 3 course w canapes $85

1 course $35 1 course w canapes $50 2 course $55 2 course w canapes $70 3 course $75 -3 course w canapes $90

DESSERT SELECTION

DINING EXTRAS BRUSCHETTA

CARVERY

$7.50 per person

PREMIUM SHARE TABLE ARRIVAL CANAPES Please select any three from the canapé list

CRITERION SHARE TABLE ARRIVAL CANAPES

BUFFET CANAPÉ

Please select any three from the canapé list.

Please add to any of these menus from the dining extras menu. Up to a 2 hour duration. Stand-up menus are fork style meals. Please consider the addition of sweet & savory canapés to our stand-up menus from the canapés menu page.

Crusty artisan sour dough rolls w whipped butter, cracked pepper & sea salt.

STAND UP STYLE CARVERY ONE $25 per person

MAIN DISHES Wagyu beef sosaties, apricots & onions charred w sweet corn pop. Succulent rosemary roast lamb w parsnip puree, crisp ecshallots, calvados jus. {gf} Tuscan roast spatchcock, smoked new season potatoes, salsa verde. {gf}

SIDE DISHES Petit baby leaf salad, caramelized plum, french shallots. {gf} {v} Roast broccolini & torched pumpkin, honey syrup. {gf} {v} Duck fat kipfler potato, rosemary salt. {gf}

STAND UP STYLE CARVERY TWO $35 per person

MAIN DISHES Steamed sea bass w sweet leek mash, gordal olive & flat leaf parsley salsa. {gf} Sumac crust lamb rump roasted w chicken pea & saffron ragout, roast garlic crisps, fresh mint.{gf} Whole roasted pumpkin, ricotta & portobello mushroom bastilla.

SIDE DISHES Crisp baby endive & elk w blue cheese, garlic ciabatta & smoked speck. {gf} {v} Charred cauliflower and sugar peas, fennel crumb. {v} Roast garlic & thyme dauphinoise potato, heidi gruyère crust. {gf}

ENTREE DISHES Heirloom carrot & persian fetta tart, caramelised french shallots, elk, cabernet vinegar & toasted walnuts. {gf} {v} Salmon assiette, smoked, confit & crudo. {gf} Berkshire pork & caramelised fig terrine, gaufrettes & mustard greens. {gf}

MAIN DISHES Wagyu beef sosaties, apricots, onions charred w sweet corn pop. Succulent rosemary roast lamb w parsnip puree, crisp ecshallots, calvados jus. Tuscan roast spatchcock, smoked new season potatoes, salsa verde. {gf}

SIDE DISHES Baby leaf salad, caramelised plum french shallots. {gf} {v} Roast broccolini & torched pumpkin, honey syrup. {gf} {v} Duck fat kipfler potato, rosemary salt. {gf}

Organic brasserie bread olive & rosemary roll & mamas spelt loaves w morning star extra virgin olive oil, whipped butter, cracked pepper & sea salt.

ENTREE DISHES Seared coffin bay scallops w cauliflower pickle, green apple, & crisp pancetta. {gf} Organic new zealand spring lamb cutlet w celeriac & pea milk foam. {gf} Beetroot & buffalo ricotta cannelloni w basil custard, & walnut. {veg}

MAIN DISHES Steamed sea bass w sweet leek mash, gordal olive & flat leaf parsley salsa. {gf} Sumac crust lamb rump roasted w chick pea & saffron ragout, roast garlic crisps, fresh mint.{gf} Whole roasted pumpkin, ricotta & portobello mushroom bastilla.

SIDE DISHES Crisp baby endive & elk w blue cheese, garlic ciabatta & smoked speck. {gf} Charred cauliflower & sugar peas, fennel crumb. {gf} {v} Roast garlic & thyme dauphinoise potato, heidi gruyère crust. {gf}

{veg}

DESSERT SELECTION Potted passionfruit curd w black sesame dacquoise & toasted coconut nest. Decadent bitter sweet ‘barry’ chocolate torta & fudge gelato, w raspberry snow crisp. Poached red apple tart, almond crumb, wine syrup & bean gelato. {gf} Selection of fine australian cheeses, dried muscatels, charcoal lavosh & grissini.

Fresh brewed coffee, teas & infusions.

Fresh brewed coffee, teas & infusions w handmade chocolate truffles.

CRITERION BUFFET CARVERY SHARE

PREMIUM BUFFET CARVERY SHARE

1 course $25 1 course w canapes $35 2 course $40 2 course w canapes $55 3 course $60 3 course w canapes $75

1 course $30 1 course w canapes $45 2 course $50 2 course w canapes $65 3 course $70 3 course w canapes $85

Char grilled tomato & basil w Sonoma grissini. {veg} Olive bruschetta w shaved parmesan. {veg}

$6.00 per person

Olive bruschetta w shaved parmesan {veg} Garlic & herb {veg}

MEZZE (table

platters)

PALATE CLEANSE SHOTS Grapefruit & gin granita. Campari & orange sorbet. Vodka & lime granita.

EATING HOUSES

Bayleaf’s interactive food stations offer a chic alternative to a traditional buffet style service and are the perfect addition to a traditional cocktail party menu. These stations are beautifully presented, each featuring a different cuisine to encourage guests to graze on foods that they otherwise might never have sampled.

CHUR BURGER $15 per person Bring the Chur burger to your guest’s next event dining experience. The signature burger of partner chef Warren Turnbull and hailed as the best burger in Sydney by SMH, Bayleaf is the only caterer able to offer the Chur burger as part of it’s extensive menu selection. Juicy and delicious… Chuuuur(s) !!

CARVING TROLLEYS $14 per person Bring the party to the people with mobile trolleys that come to your guests at their table. Items may include; Roasted lamb. Roast beef. Glazed ham. Roasted butternut. Flavours of citrus, pesto, yoghurt and chutneys. Breads and dampers.

CARVING HEAVEN $13 per person Offering guests a selection of succulent meats, this station may include beef, ham, turkey, lamb, pumpkin and pork all served with dressings, sauces and salads to make an amazing meal. Select from baguettes, baps, sour dough rolls or light rye to complete.

MEXICAN ROTISSERIE $16 per person Experience the Mexican love for soft corn tortillas accompanied by spicy pulled suckling pig from the wood fired rotisserie Served with classic Mexican sides of Pico de Gallo, shredded cheeses, avocado, jalapenos and more. P20 © BAYLEAF 2014

SPIT ROASTED TUNA $16 per person

TORTILLA TASTING $15 per person

DUMPLING HOUSE $9 per person Fresh, exciting and bursting with flavour! Bayleaf dumplings are served in authentic bamboo steamer baskets and lend a touch of the oriental to any event. A multitude of options to choose from, these are also ideal for vegetarians.

SUSHI TRAIN $POA per person An industrial sized conveyor belt stretches an incredible 50 metres across the floor. Long benches are positioned either side of the belt which travels at the speed of a traditional sushi train carrying a stunning array of European and Japanese appetizer style food items as it passes by.

Offer your guests a little contemporary Mexican. Bayleaf chef’s will serve six inch soft shell corn tortillas accompanied by coriander, cabbage and spring onion with: Roasted duck with spicy mole, lime and marinated red onion Or Marinated fish, chipotle and radish. Or Pinto beans, guacamole, pico de gallo and queso cream. (V)”

MOROCCAN BAZAAR $12 per person This themed station is a feast for all the senses – from the incredible smells to the authentic look and feel of the service using Tagines from Bayleaf’s oversized paella pans. The station may include lamb meatballs, falafels v, chicken meatballs, served in aromatic tomato & saffron sauce with dried fruit spiced cous cous.

BRAZILIAN BBQ

LIVE ROTISSERIE

$19 per person

$12 per person

A traditional Brazilian Churrasco! This is the destination for juicy BBQ pork, beef, chicken and giant king prawns marinated authentically the Brazilian way and cooked over Bayleafs coal BBQ, served with homemade Chimi churri, salsa criolla and jalapeño aioli. Selections may include: Feijoada – Braised black beans, orange & spiced pork sausage, cooked in our open pans Pao de Queijo - BBQ Brazilian cheese breads Baskets of fried chucky polenta and potato chips BBQ baby zucchinis and peppers Galinhada - Slow cooked organic chicken, green onions, sweet corn and cilantro with turmeric rice, cooked ‘live’ in our open pans Colourful, authentic Brazilian salad boxes Sweet potato, bean and quinoa

Live carving by one of Bayleafs skillful executive chefs offers visual culinary craftsmanship for your guests to enjoy! Whole suckling pigs, roasted beef fillet, organic chickens straight from the oven, served with all the accompaniments, roasted carrots, parsnips, gravy, apple sauce, mustards.

CHAMPAGNE OYSTER BAR $20 per person Adding a little old world sophistication to your event, Bayleafs live oyster shucking station combined with the elegance of French or Australian bubbles all served on a gigantic slab of ice makes for a unique guest experience.

THE JAPANESE GARDEN $18 per person Watch our sushi master work his way around beautiful soft shell crab spider rolls, slicing the freshest fish available and serving with all the trimmings; seaweed salad, wasabi, pickled ginger, edamame.

POULET RÔTI $11 per person The French do chicken well. Bayleaf chefs will serve stunning coal roasted chickens presented in a traditional French style with fresh baguette, Aioli and crisp lettuce.

TEPPANYAKI $30 per person The Teppanyaki experience offers a little bit of Japanese delicacy and sophistication to any event. Ten guests are seated at a Teppanyaki grill. The Teppanyaki specialist chef begins with a prawn and snow pea shoots finished with ponzu, followed by teriyaki chicken and the famous teppan egg rice show. An impressive “thank you” written in salt concludes the 30 minute experience and the guests then rotate. .

Food that inspires. This station includes a whole & majestic slow roasted tuna over smoky walnut and coconut husks until beautifully rare with japanese, mediterranean and with Pacific flavours to accompany.

DOWN UNDER $23 per person This themed station is reflective of the Australian outback. From paddock to plate. Think an outline of gum trees, wire fences, timber boxes, windmill, rusty signs and the wafting smell of BBQ smoke. Selections may include: Northern rivers grain-fed Lamb cutlet served 2 ways. Tasmanian saffron, preserved lemon, sweet roasted garlic. Hereford prime beef tenderloin, shaved fresh Oberon black truffles, Dutch cream potato, Jus Gras

TABLESHARE $31 per person A novel concept for those willing to think outside the box. Tableshare encourages guests to enter a private dinning space as part of a larger event. Once seated,two main courses and two sides are served in the centre of the table of ten guests. Guests then depart and another round begins – just like a round robin! Perfect for a VIP area or just part of the party.

CAFE HEAVEN $POA per person

THE CHARCUTERIE

Your personalised cafe menu of 3-5 items, ordered at the table from the waiter and delivered back to you in minutes, like this: Salmon assiette, smoked, confit & crudo. Duck confit, french bean & smoked speck cassoulet. Frangelico & bitter sweet Valrhona chocolate fondant w sticky fudge cookie.

$13 per person

FRENCH HIGH TEA

Let your guests enjoy the rustic experience of watching gorgeous whole hams carved off the bone served with a selection of mustards & chutney, farmhouse terrine, blood orange pate, prosciutto, duck and complimentary accompaniments.

$18 per person

VEGE PATCH $13 per person This is one for the vegetarians. Bayleaf chef’s will hand roll gnocchi amidst clouds of flour. The station will include whole parmesan wheels, potato sacks, whole pumpkins, potted vegetables and herbs. Offerings may include: Handmade potato & confit garlic Gnocchi Truss tomato & petit basil sauce Or Sauté fresh water yabby with sage and burnt butter Wild forest mushrooms cooked in our oversized pans Wood ear, shitake, nameko, chestnut, oyster, shitake and Swiss brown mushrooms with caramelized French shallots and beautiful fresh herbs

MASH MARTINIS $12 per person This one is for those looking to impress with unique food stations! Let Bayleafs artisanal chefs pipe mash potatointo a martini glass, with your choice of toppings including spicy chorizo sausage, bacon pieces, sour cream, grated cheese, sautéed mushrooms, chives, BBQ chicken and spinach, lobster cream & mushroom sauce.

Create a stunning French salon de thé at your next event. Mountains of themed ‘mini’s’ may include: Mini Bayleaf macaroon tower. Pissaladiere - garlic, caramelised onion, d’affinois and rosemary. Croque Madam on organic rye. Alaskan crab profiteroles, spring greens. Beouf daube pithivier. Petit gateau opéra. Strawberry short cake.

MEXICANA CANDYLAND $18 per person A Southern Candy crush. Get your guests sugar high with an amazing display including churros chocolate fountain, giant lolly pops, cupcakes, tortas, hand rolled donuts, boil and soft lollies and much more!

FANTASY LAND CASTLE CAKE $POA per person A colossal cake measuring an immense three metres in height by two metres in diameter is concealed in a vaulted ceiling above your guests, unbeknown to them. At the conclusion of main course, at an appropriate time, the cake is ‘revealed’ by being dropped into the centre of the room to an incredible fanfare and applause from the audience and waitstaff alike. Huge bowls of strawberries and cream are bought in and Dames et Messieurs, your dessert is served! Guests feel like Alice in Wonderland and celebrate accordingly…What a party! © BAYLEAF 2014 P21

VEGETARIAN FIRST COURSE Butternut squash soufflé w wild roquette, harrisa & french shallots. $12.00 Globe artichoke, spring pea & black quinoa salad. {gf} {v} $13.00 Petit heirloom tomato tarte tatin w plum balsamic & jannai goat’s curd. $15.00 Pumpkin & carrot rosti, smoked eggplant w sumac yoghurt dressing. {gf} {v} $14.00 Mille feuille of forest mushrooms, sautéed zucchini flowers & mushroom essence. {gf} {v} $16.00 Roasted summer vegetable salad w buratta, orange vinaigrette & macadamia nuts. {v} $15.00 Zucchini & preserved lemon mascarpone roulade w baby vegetables & spring cress. {gf} $14.00 Roasted fig & gorgonzola, braised whitlof salad, mulled wine syrup w toasted walnuts. {gf} {v} $16.00 Beetroot, orange & horseradish gratin w yarra valley fetta, baby rocket leaves. {gf} $16.00

MAIN COURSE Zucchini, red pepper & eggplant cannelloni, torched persian fetta & carrot emulsion. {gf} $25.00 Hand rolled potato & garlic gnocchi, courgette flowers, ricotta, tomato essence. $25.00 Potato gnocchi w pumpkin veloute, fresh yarra valley goats curd, pine nuts & parmesan curls. $25.00 Pea & tarragon cappellacci, parsnip, pine nut & sultana buerre noisette. {gf} $25.00 Japanese eggplant & sweet corn polenta roulade, vine tomato sauce, cauliflower gratin, baby basil. {gf} $25.00 Leek & ricotta cannelloni w vine tomato sauce, celery cress & parmesan. $25.00 Saffron & chick pea hotpot, seasons vegetables, polenta & garlic chip. {gf} {v} $25.00 Quinoa stuffed vine tomato w saffron & tomato broth & torched silken tofu crust. {gf} {v} $25.00 Silken tofu & shiitake mushroom ragout pillows, aniseed broth, baby asian vegetables & crisp straw mushrooms. {gf} {v} $26.00

VEGETABLE SIDES Roasted dutch cream potatoes, rosemary sea salt. {gf} $7.00 Roast baby broccoli, hazelnut lemon crunch. {gf} {v} $$7.00 Heirloom baby carrots, leatherwood honey butter. {gf} $7.00 French potato gratin, cheese crust. {gf} $7.00 Petit endive & cress salad, caramelised plum balsamic, french shallots. {gf} {v} $7.00 Roast broccoli & torched pumpkin w honey syrup. {gf} {v} $7.00 Crispy duck fat kipfler potatoes. {gf} $7.00 Crisp young endive & elk w blue cheese, garlic ciabatta & crisp shallot. {gf} $7.00 Charred cauliflower & sugar peas, fennel crumb. {v} $8.00 Steamed snow peas & green beans w lemon & garlic. {gf} {v} $8.00 Lobster mash w chive butter. {gf} $12.00 Roquette, pear & parmesan salad & balsamic dressing. {gf} $6.00 Avocado, cucumber & baby cos w vincotto dressing. {gf} {v} $8.00 Hand cut fat chips w home made tomato relish & seeded mustard aioli. {gf} {v} $7.00 P22 © BAYLEAF 2014

There is no love sincerer than the love of food. george bernard shaw

P24 ÂŠ BAYLEAF 2014

PICNICS & LUNCH BOXES

BOX THREE $45 per person Please choose one from each section

BOX TWO $20 per person Please choose one from each section

BOX ONE $15 per person Please choose one from each section Artisan seeded baguette w wood smoked ham off the bone, beetroot slaw, rocket & avocado. Roasted chicken breast, lettuce, red peppers, alfalfa & mayonnaise on seeded grain loaf. House roasted beef, tomato onion jam, lettuce & herb mayonnaise on rustic white loaf. Free range egg, rocket, spring onion on crusty baguette. Deli style packet of crisps. Sweet chocolate bar. Coconut & raspberry friands.{gf} Organic fruit & seed bar. ({gf} Homemade fruit & nut granola slice. {gf} White chocolate & macadamia nut cookies. Chocolate & banana home made muffin. Homemade date & rolled oat cookies. Queensland bananas. Juicy navel oranges. Large sweet mandarins. Crispy granny smith apple.

Petit Sonoma crusty seed baguette w cured trout, mustard greens, spanish onion & capers. Dark rye loaf, classic reuben, pastrami, sour cabbage w thousand island. Pumpkin seed bread, grilled mediterranean spring vegetables, small greens w garlic buffalo yoghurt. Italian ciabatta w shaved parma ham, smoked mozzarella, semi dried tomato, artichokes & wild roquette. Tuna salad, roquette, shaved eschallots, & celery, red peppers & tasty cheese on turkish. Curry chicken, lettuce, tomato, mango, coconut & tzatziki on seed crusty roll. Shredded thai beef salad w crisp noodle, peppers & lime leaves. Fresh asian green salad w pickled cucumber & nahm jihm dressing. {gf} {v} Trussed tomato, fetta & basil crush salad, vincotto glaze. Spiced moroccan cous cous w lemon balsamic beans & grilled zucchini. {gf} Roast baby fennel, cherry tomato & herbed bocconcini w mixed leaves. {gf} Chickpea, roquette, boiled egg & shaved parmesan. {gf} Queensland bananas. Juicy navel oranges. Large sweet mandarins. Crisp granny smith apples. Soft white peaches. Ripe packham pears. Sweet chocolate bars. Deli style packet of crisps. Gluten free raspberry & coconut friands. Organic fruit & seed bar {gf}{nf} Homemade date & rolled oat cookies. Chocolate & banana handmade muffin.

Soy & quinoa sour dough, wagyu corn beef, wood roast tomato, dijon, rocket & jarlsberg. Poached lobster & celeriac remoulade on seeded artisan baguette topped w caviar & baby cress. King prawn remoulade, young cress, cherry tomato & lemon on french baguette. Marinated lamb, olives, cos lettuce, cucumber, fetta & tzatziki mayonnaise on turkish. Smoked chicken, roman lettuce, bacon, parmesan, croutons & caesar dressing on a linseed roll. Orrecchiette w pink salmon, chives, avocado & mascarpone mayonnaise. Pumpkin & bean salad w crumbed haloumi, apple balsamic. {veg} Seared yellow fin tuna nicoise salad w green olive dressing. Lime & coconut rice noodles w poached ginger chicken & crisp shallot. {veg} Fresh picked crab & pomegranate salad w fresh citrus & spring leaves {gf} {v} Queensland ladies finger bananas. Beautiful fresh mixed berries. Large sweet mandarins. Soft white peaches. Small red & green grapes. Cured trout & baby beetroot salad w goat’s cheese & balsamic plum. {gf} {veg} Fresh shelled crystal bay prawns w papaya & lime dressing. {gf} Duck & pear rillettes w crisp petite garlic croutes. Organic roasted barossa chicken w salsa verde. Potted chocolate & beetroot mousse, chocolate shavings. Boysenberry & ricotta cheese cake w peanut brittle. {gf} Popping chocolate éclairs w king island caramel cream. Potted lemon & vanilla syllabub, shortbread grissini. Decadent chocolate dipped strawberries. {gf} Seasonal fruit & berry salad, fresh mint, pistachio praline. {gf} Belgian chocolate rocky road brownies, fresh seasonal blossoms. Petite crème caramels w fresh berries. Raspberry & burn honey cream cannolis. © BAYLEAF 2014 P25

NOT JUST ANOTHER CONFERENCE

Bayleaf understand that conference catering should be approached with innovation and respect in mind. Conferences offer far more than the engagement in significant business conversations. In fact, Bayleaf believe they present an opportunity for guests not only to network but also to learn about one anotherâ&#x20AC;&#x2122;s businesses and what better way to do so than over impressive, shared dining experiences? Bayleaf offer conference menu selections that span the entire criterion of requirements from intimate boardroom luncheons to largescale style buffet setups. Bayleaf conference menus are extremely cost effective and seek to compliment your key business objectives.

P26 ÂŠ BAYLEAF 2014

CONFERENCE MENUS

CONFERENCE PACKAGE TWO $69 per person

CONFERENCE PACKAGE ONE $59 per person

Maximum 8 hours between 7am – 5.30pm. Minimum guests 50.

ON ARRIVAL Fresh brewed coffee, teas & infusions. Iced lemon & mint water, orange juice. Crisp apple basket.

MORNING TEA Fresh brewed coffee, teas & infusions. Iced lemon & mint water, orange juice. Mixed sweet petit french pastries.

WORKING LUNCH – stand up Selection of any two sandwiches w fruit, tea & coffee Organic sourdough baguette w king prawn remoulade, young cress, cherry tomato, lemon. Petit sonoma crusty seed baguette w cured trout, mustard greens, spanish onion & capers. Dark rye loaf classic reuben, pastrami, sour cabbage, thousand island. Manhattan club w kassler bacon, turkey, avocado, tomato, iceberg & cranberry sauce. Italian ciabatta w parma ham, smoked mozzarella, semi dried tomato & wild rocket. Pumpkin seed bread w grilled mediterranean spring vegetables, petit greens w garlic buffalo yoghurt. {veg} Soy & quinoa sour dough w wagyu corn beef, wood roast tomato, dijon, rocket, jarlsberg.

Maximum 8 hours between 7am – 5.30pm. Minimum guests 50.

CONFERENCE COCKTAIL

ON ARRIVAL

$25 per person

Fresh brewed coffee, teas & infusions. Mineral water & freshly squeezed orange juice. Selection of seasonal fruits & fresh berries.

1 hour duration, available only w conference package. Criterion beverage selection sparkling, white wine, red wine, local beer & light beer, soft drinks & fruit juice, plus a selection of 5 canapés.

MORNING TEA Fresh brewed coffee, teas & infusions. Mineral water & freshly. squeezed orange juice. Mixed sweet petit French pastries.

WORKING BUFFET LUNCH – seated Selection of any three below Oberon black truffle mac & gruyere cheese, tarragon crumb. {veg} Organic spatchcock hainanese style, pandan rice, candy cashews. Chunky south coast snapper fingers, mushy peas, duck fat potato chip. Homemade celeriac & persian fetta ravioli, butter poached lobster & stinging nettle. {veg} Young zucchini flower, scallop velvet & squid crunch. Refreshing vine ripened tomato consommé, fresh water yabby, chervil & gold leaf. Fresh picked king crab, shaved fennel, radish, baby greens & prawn.

SIDE DISHES Selection of any two from below. Baby leaf salad, caramelised plum balsamic, french shallots. Roast broccolini & torched pumpkin, honey syrup. Duck fat kipfler potato, rosemary salt. Sebago chips & aioli.

Fresh brewed coffee, teas & infusions. Iced lemon & mint water, orange juice.

Selection of seasonal fruits & fresh berries. Mineral water & freshly squeezed orange juice. Fresh brewed coffee, teas & infusions.

AFTERNOON TEA

Liquorice & blueberry zabaglione shots w biscotti crumb.

Fresh brewed coffee, teas & infusions. Iced lemon & mint water, orange juice.

Fresh brewed coffee, teas & infusions. Mineral water & freshly squeezed orange juice.

CANAPES 1-2 bites Duck liver cigars, tokay jelly & young tarragon. {gf} Scallop & lemon grass siu mai, lotus root w soy sauce. {gf} Acaraje’- black eye pea fritter, tomato & shrimp salsa. {gf} Tuna & wasabi leaf, sesame & ponzu glaze. {gf} Sea trout rillette, spring pea on buttered brioche. Purple sweet potato & caramelised eshallot croquettes & blue cheese foam. {veg} Baby figs, serrano ham, mauri taleggio on walnut sour dough. Porcini broth, smoked potato mousse w fresh western australian black truffles. {gf} {v} Duck fat potato, local john dory & gremolata crust. Torched tataki wagyu beef & chestnut mushrooms en croute. Heirloom tomato, ash smoked mozzarella & baby basil tart. {veg} Snapper & potato pies w a tarragon topper. Sambousik, sweet spiced lamb & pomegranate lebanese pie w buffalo yogurt. House smoked duck, pumpkin custard, nut candy, organic rye & spring cress. Harbour prawns, saffron aioli & fresh lime. Aged maffra cheddar & red chard crostata. {veg} Alaskan crab profiteroles w spring greens.

SAVOURY DELICACIES $4.50 p/piece 2-4 bites Torched meredith ash goats curd. avocado on homemade organic rye. {veg} Rare roast beef, guinness mustard & watercress baps. Spiced chicken & tabouli wrap w yoghurt railta. Small milk bagel, crème fraiche & hickory smoked salmon. Goats curd, asparagus & thyme high top flan. {veg} Peking duck pancakes. Petit butter croissant, smoked turkey, torched fig, millawa blue cheese. Beautiful fresh tramezzinos. Beef cheek pie w creamy foie gras mash. Honey bacon & egg flans w green tomato relish. Black eye pea fritters w spicy prawn & tomato salsa. {veg} Aged maffra cheddar & red chard crostata. {veg} Greek lamb cigars w preserved lemon & zaatar yoghurt. Poached chicken, apple & celeriac remoulade éclair.

EXTRA BITS $4.50 p/piece Sweet delicacies 1-3 bites Mixed sweet petit french pastries. Freshly baked fruit parchment muffins. Strawberry yoghurt brulee. {gf} Fresh tropical seasonal fruits. Passionfruit & mandarin shots w mint coulis. Chocolate opera bites w gold leaf. Bayleaf signature cookies. Strawberries & cream kiss w golden meringue. {gf} © BAYLEAF 2014 P27

SCHOOL FORMALS

Bayleaf’s school formal menus are designed so that each course is served on elegantly presented platters down the centre of the table encouraging students and their partners to help themselves. Participation and conversation are widely encouraged as part of the sharing process and these menus may be added to using the dining extras selections. Also on offer are a variety of dining options including a la carte for the ultimate of high end dining experience for your guests.

FORMAL EXTRAS 6 canapes from our canapé menu $11.50 per person virgin cocktails from $10 p|cocktail photobooth from $1100 chair covers w sash from $5 p|chair dance band from $1200 dj from $600 mc from $800 plated menu alternate drop

(per course) 1 course $0 2 courses $6 3 courses $9

P28 © BAYLEAF 2014

DINING EXTRAS

SCHOOL FORMALS

BRUSCHETTA $7.50 per person Char grilled tomato & basil w Sonoma grissini. {veg} Olive bruschetta w shaved parmesan. {veg}

PLATED MEALS $165 per person

ARRIVAL CANAPES Select any three from the canapé list.

INCLUSIONS: 4.5 hour non alcoholic Beverage package, 2 bottle of red & 2 bottles of white wine for teachers per 100 guests, 5 free teacher places per 100 guests, table centre piece, DJ, security.

Minimum of 300 guests. Please add to any of these menus from the dining extras menu.

CRITERION TABLE SHARE $140 per person Crusty artisan sourdough rolls w whipped butter, cracked pepper & sea salt.

ENTREE DISHES Heirloom carrot & persian fetta tart, caramelised french shallots, elk, cabernet vinegar & toasted walnuts. {veg} Salmon assiette, smoked, confit & crudo. {gf} Berkshire pork & caramelised fig terrine, gaufrettes & mustard greens. {gf}

MAIN SELECTION Truffle roast chicken w potato gratin, & forest mushroom. {gf} Savannah grass fed sirloin, baked onions, garlic & potato confit w café de paris butter. {gf} Palmers island mullaway w smoked, eggplant, romesco sauce, & goats cheese cigar.

SIDE DISHES Petit baby leaf salad, caramelised plum, french shallots. {v} Roast broccolini & torched pumpkin, honey syrup. {gf} {v} Duck fat kipfler potato, rosemary. salt

PREMIUM TABLE SHARE $150 per person

ARRIVAL CANAPES Organic brasserie bread olive & rosemary roll & mamas spelt loaves w morning star extra virgin olive oil, whipped butter, cracked pepper & sea salt.

ENTREE DISHES Seared coffin bay scallops w cauliflower pickle, green apple, & crisp pancetta. {gf} Organic new zealand spring lamb cutlet w celeriac & pea milk foam. {gf} Beetroot & buffalo ricotta cannelloni w basil custard, & walnut crumb.

MAIN SELECTION Hereford prime beef fillet w organic garlic gnocchi, parmesan wafer & truffle essence. Duck confit, french bean & smoked speck cassoulet w an orange glaze. {gf} King reef barramundi w squid ink potato, pea emulsion & puffed rice soil.

SIDE DISHES Crisp baby endive & elk w blue cheese, garlic ciabatta & smoked speck .{gf} Charred cauliflower & sugar peas, fennel crumb. Roast garlic & thyme dauphinoise potato, heidi gruyère. {gf}

Selection of handmade artisan rolls & loaves w morning star extra virgin olive oil, caramelised plum balsamic, pepe saya butter, cracked pepper, murray valley pink salt.

ENTREE DISHES Choose one of the following: Queensland squid sautéed w chorizo, kipfler potato, baby zucchini, chilli aioli & lemon. {gf} Quinoa crust yellowfin tuna, bay beans, soft poached quail egg, ortiz anchovies, tomato & olive vinaigrette. Sous vide quail, potato ravioli, leek & stinging nettle sauce. {gf}

MAIN DISHES Choose one of the following: Pan roasted blue eye cod, buttered scallop ravioli, crisp kale, rouille, saffron broth. Grain fed rib eye on the bone, brioche onion, watercress & marrow salad, jus gras. Berkshire pork fillet, green apple tarte tatin, mustard greens, aniseed broth. Junee pasture fed lamb, ragout, sweet carrot velvet, butter poached asparagus, rosemary jus.

SIDE DISHES Crisp baby endive & elk w blue cheese, garlic ciabatta & smoked speck. Charred cauliflower & sugar peas, fennel crumb. Roast garlic & thyme dauphinoise potato, heidi gruyère crust.

DESSERT SELECTION

Choose one of the following:

Frangelico & bitter sweet valrhona chocolate fondant w sticky fudge cookie. Sour cherry brulee w buckwheat praline, beetroot tuiles & baby mint. Peanut butter & caramel parfait, banana donuts, chocolate cream, peanut popcorn. Selection of australian cheeses, dried muscatels, charcoal lavosh & grissini.

Fresh brewed coffee, teas & infusions w handmade chocolate truffles.

$6.00 per person

Olive bruschetta w shaved parmesan {veg} Garlic & herb {veg}

MEZZE (table

platters)

PALATE CLEANSE SHOTS Grapefruit & gin granita. Campari & orange sorbet. Vodka & lime granita.

One of

Sydney’s most talented chefs myffy rigby, food editor, time out sydney

P30 © BAYLEAF 2014

WARREN TURNBULL

THE PARTNER (IN CUISINE) More than just a business relationship, Warren Turnbull and Bayleaf’s partnership is a strategic collaboration established to provide a deluxe, exclusive and customised consulting service as part of a limited edition menu selection for those with a more refined palate or looking to seriously impress their guests. More and more, guests are experiencing and are excited by restaurant quality food at events and weddings – it is precisely this offering that Turnbull brings to the table for Bayleaf.

Recently appointed Partner Chef of note, Warren Turnbull contributes to the Bayleaf team by offering his bespoke consulting services to clients from January 2014. Turnbull has been afforded many accolades including Chef Hats by Good Food & Travel Guide and SMH, and

Signature chef Turnbull ensures that Bayleaf offers that extra ‘je ne sais quoi’ that others cannot. He attends the initial consultation and tasting, will be present in the kitchen on the day of the event and will speak to your guests about the menu on request.

being ranked in the Top 100 Australian Restaurants by

Many well-known chefs in Sydney work for other catering

Australian Gourmet Traveller magazine.

companies however only Bayleaf can assert an exclusive

A New Zealand native, Turnbull trained in Auckland and

arrangement.

two years later moved to London for work. Two years

So let Warren and the Bayleaf team create a memorable

later, he arrived in Australia and famously worked as

and thrilling best-in-class dining experience for you and

Head Chef alongside Liam Tomlin in one of Sydney’s

your guests.

most respected kitchens; Banc, located in Sydney’s Martin Place. Australians have such passion and appreciation for Turnbulls’ culinary prowess that many have followed his career since 2005 when he established the highly celebrated restaurant Assiette. Today, Turnbull is considered an innovator in Sydney’s cheap eats culture having founded Mexico Food and Liquor and more recently Chur Burger, both of which have proven as stalwarts in a fickle marketplace. Fortuitously, Turnbull also compliments what is a very dynamic team at Bayleaf Catering; With over 12 years experience in the Australian hospitality landscape, Bayleaf prides itself on attention to detail; a uniquely creative approach to all client briefs and budgets; and impeccable quality across every dining experience. © BAYLEAF 2014 P31

WARREN TURNBULL TASTING

This menu is designed with a passion for impressive food and sophisticated service in mind. Uniquely designed by Turnbull, each course is served on elegantly presented platters down the centre of the table encouraging guests to help themselves. Participation and conversation are widely encouraged as part of the sharing process! Also on offer are a variety of dining options including a la carte for the ultimate of high end dining experience for your guests.

TASTING THREE | EIGHT COURSES six courses $130 per person matching wines $130 per person NV Andre Jacquart Brut Experience Blanc de Blanc 1er Cru Champagne France Mushroom & truffle consommé w mushroom & parmesan palmiers. {gf} {veg} Pellegrino Marsala Vergine Soleras Riserva – Siciliy, Italy Open raviolo of alaskan crab & cucumber, caviar & fennel. 13 Thomas “Six Degrees” Semillon - Hunter NSW

TASTING ONE | SIX COURSES six courses $100 per person matching wines $100 per person Open raviolo of alaskan crab & cucumber, caviar & fennel. 13 Thomas “Six Degrees” Semillon - Hunter NSW Jannei goats curd, baby beetroot, vincotta gel, cereal & basil powder. {veg} 13 Alan & Veitch Sauvignon Blanc - Adelaide Hills SA Duck & fig terrine, duck parfait, heirloom carrots & hazelnut vinaigrette. 11 Knappstein “Three” - Clare Valley SA Confit ora king salmon, pickled prawn & dill emulsion. {gf} 12 Domaine Les Gres Rose - Cotes de Provence France Pedro ximenez glazed beef cheek, roasted beef tenderloin, cauliflower, prune & charred leek. {gf} 11 Camilee Cayran Cotes-du-Rhône “La Pas de la Baume” - Rhône France

Jannei goats curd, baby beetroot, vincotta gel, cereal & basil powder. {veg} 12 Jonathan & Didier Pabiot Pouilly Fume - Pouilly-sur-Loire France Duck & fig terrine, duck parfait, heirloom carrots & hazelnut vinaigrette. 12 Feudi San Gregorio Greco di Tufo - Campania Italy Confit ora king salmon, pickled prawn & dill emulsion. {gf} 12 Domaine Les Gres Rose - Cotes de Provence France Pedro ximenez glazed beef cheek, roasted beef tenderloin, cauliflower, prune & charred leek. {gf} 12 Domaine des Entrefaux Crozes-Hermitage - Rhone France Coconut panna cotta w mango jelly & lychee granita. {gf} {v} 3 Bridges Botrytis Semillon - Riverina, NSW Mixed berry salad & consommé, yogurt sorbet, meringue & mint coulis. {gf} Westend “Francesco” Grand Liqueur Muscat - Riverina, NSW

TASTING FOUR | TEN COURSES six courses $160 per person matching wines $160 per person

Open raviolo of alaskan crab & cucumber, caviar & fennel. 13 Thomas “Six Degrees” Semillon - Hunter NSW

06 Andre Jacquart Millesime Grand Cru - Champagne France Mushroom & truffle consommé w mushroom & parmesan palmiers. Pellegrino Marsala Vergine Soleras Riserva – Siciliy, Italy Open raviolo of Alaskan crab & cucumber, caviar & fennel. 12 J-P & B Drouin Chablis - Chablis France Sashimi of kingfish, wasabi cream, radish, edamame & freeze-dried soy sauce. 11 Domaine Laurent Barth Pinot Gris - Alsace France

Jannei goats curd, baby beetroot, vincotta gel, cereal & basil powder. {veg} 13 Alan & Veitch Sauvignon Blanc - Adelaide Hills SA Duck & fig terrine, duck parfait, heirloom carrots & hazelnut vinaigrette. 11 Knappstein “Three” - Clare Valley SA

Confit ora king salmon, pickled prawn & dill emulsion. {gf} 12 Domaine Les Gres Rose - Cotes de Provence France Pedro ximenez glazed beef cheek, roasted beef tenderloin, cauliflower, prune & charred leek. {gf} 11 Camilee Cayran Cotes-du-Rhone “La Pas de la Baume” - Rhone France Coconut panna cotta w mango jelly & lychee granita. {gf} 3 Bridges Botrytis Semillon - Riverina, NSW

Confit ora king salmon, pickled prawn & dill emulsion. {gf} NV Ayala Brut Rose – Champagne, France Pedro ximenez glazed beef cheek, roasted beef tenderloin, cauliflower, prune & charred leek. pyengana, pear chutney, fruit bread. 11 Castellare di Castellina Chinati Classico - Tuscany Italy Coconut panna cotta w mango jelly & lychee granita. 3 Bridges Botrytis Semillon - Riverina, NSW

Mixed berry salad & consommé, yogurt sorbet, meringue & mint coulis. {gf} 3 Bridges Botrytis Semillon - Riverina, NSW

Mixed berry salad & consommé, yogurt sorbet, meringue & mint coulis. {gf} Westend “Francesco” Grand Liqueur Muscat - Riverina, NSW

Mixed berry salad & consommé, yogurt sorbet, meringue & mint coulis. {gf} 3 Bridges Botrytis Semillon - Riverina, NSW

TASTING TWO | SEVEN COURSES six courses $110 per person matching wines $110 per person

P32 © BAYLEAF 2014

WARREN TURNBULL

HAND HELD DINING (4-6 bites per person) (1 portion per person)

SAVOURY CANAPES (1-2 bites per canapés) (1 canapé per person) Oysters, vietnamese dressing & coriander. {gf} Goat’s curd & honey rosemary profiteroles. {veg} Tostada w ceviche of snapper, tomato & jalapeno. {gf} Steak tartare, aioli, en croute . Soy marinated tuna w wasabi panna cotta & pickled daikon. {gf} Smoked eel pate w flatbread & green onion salsa. Chicken liver parfait w pedro ximinez raisins & fruit bread. Thai scented crab salad & betel leaf. {gf} Rice paper prawn cocktail. {gf} Crispy quail eggs & tarragon mayonnaise. {gf} Tomato tart fine w persian fetta & olive powder. {veg} Salt cod croquettes w saffron aioli. Mussel & scallop fritters w spiced remoulade. Pork cromesqui & salted apple caramel. Asian style oxtail potstickers w orange kewpie. Truffle cheese on toast. {veg} Spiced hush puppies, avocado puree & chilli gel. Chickpea fritters, cumin mayonnaise & beetroot puree. {gf}

Smoked salmon terrine w pickled cucumbers. {gf} Confit tuna mayonnaise, nicoise salad. Soft shell taco, brisket, miso mayonnaise & chilli. Soft shell taco, tempura prawn, chipotle mayonnaise. Mussel fritter slider, dill pickled cucumber & spiced remoulade. {gf} Chur beef burger slider, mustard mayo, pickle & tomato relish. Crispy pork belly, chilli caramel, compressed watermelon salad. {gf} Bisque risotto, grilled prawn wrapped in pancetta. Seared scallops, pea puree & mint emulsion. {gf} Mushroom raviolo, sage buerre noisette & pinenuts. Chicken satay, puffed rice, peanut sauce. Truffled creamed polenta. Ras el hanout lamb shoulder, minted cous cous & pomegranate yogurt.

SWEET CANAPES (1-2 bites per person) (1 canapé per person) Chocolate brownie w hazelnut chantilly. Vanilla panna cotta w peach & raspberry. {gf} Mini banofee pies. Madeleine’s w orange curd. {gf} White chocolate & lemon truffles. {gf} Cinnamon donuts w vanilla cream & raspberry jam. Banana spring rolls w chocolate sauce. Strawberry meringues w blueberries. {gf} Chocolate & peanut butter trifle. Mini pancake skewers. Fruit tartlets.

CA NAPES duration

1 hour or less 1.5 hours or less 2 hour or less 3 hours or less

number

cost

6 9 12 15

$40 $50 $60 $70

2 COURSE HANDHELD duration

3 hours or less 4 hours 5 hours 6 hours

canapes

6 7 8 8

h.held

4 5 5 5

sweet

cost

3 3 4 4

$70 $75 $80 $85

3 COURSE HANDHELD duration

3 hours or less 4 hours 5 hours 6 hours

canapes

6 7 7 8

h.held

4 5 5 5

sweet

cost

3 3 4 4

$80 $85 $90 $95

SW EET CA NA PES cost

1 hour or less 1.5 hours or less 2 hour or less 3 hours or less

4 6 8 10

$30 $35 $40 $45 © BAYLEAF 2014 P33

WARREN TURNBULL PREMIUM DINING DELUXE DINING Recommended staffing ratio 1:15

ARRIVAL CANAPES Please select any four from the canapé list

CRITERION DINING

Organic brasserie bread olive & rosemary roll.

Recommended staffing ratio 1:18

ENTREE DISHES

ARRIVAL CANAPES

Sashimi of kingfish, wasabi panna cotta, radish salad, edamame & freeze-dried soy sauce. {gf} Cured ora king salmon, pickled prawn, fennel, orange & dill emulsion. {gf} Crispy confit chicken wings, seared scallops, chilli creamed corn & coriander. {gf}

Please select any three from the canapé list. Crusty artisan sourdough rolls.

ENTREE DISHES Choose one of the following: Spiced baby carrots, black quinoa salad, garden herbs & honey labne. {gf} {v} Coconut marinated snapper ceviche, heirloom tomato’s, avocado puree & taro crisps. Pork croquette w caper mayonnaise & pickled vegetables.

MAIN SELECTION Choose one of the following: Ricotta gnocchi, summer greens, truffle parmesan cream. Slow roasted lamb rump, peas, olives, marinated fetta & mint gel. Sumac crusted salmon fillet, moghrabieh, fennel & orange. {gf}

Choose one of the following:

MAIN SELECTION Choose one of the following: Mushroom crusted veal fillet & a croustillant of veal shoulder w forestiere garnish, soubise. {gf} Gingerbread spiced pork belly w heirloom carrots, quinoa & salted caramel puree. Darne of ocean trout w zucchini puree, olives & heirloom tomato salad. {gf}

DESSERT SELECTION

Recommended staffing ratio 1:10

ARRIVAL CANAPES Please select any five from the canapé list. Selection of handmade artisan rolls & loafs.

ENTREE DISHES Choose one of the following: Crab & cucumber cannelloni, seaweed salad, lime mayonnaise, caviar & puffed rice. Duck & fig terrine, duck parfait, heirloom carrots & hazelnut vinaigrette. {gf} Jannei goats curd, baby beetroot, vincotta gel, cereal & basil powder.

MAIN SELECTION Choose one of the following: Pan-fried barramundi w miso glazed eggplant, spinach, daikon & mint salsa. {gf} Pedro ximenez glazed beef cheek & roast beef tenderloin, cauliflower, prune & charred leek. {gf} Ballotine of quail & foie gras w prosciutto, succotash & corn puree.

DESSERT SELECTION Choose one of the following:

Banana crème brulèe, dark chocolate ice cream. {gf} Citrus & passionfruit terrine, crème fraiche sorbet. {gf} White chocolate parfait, fig carpaccio & cinnamon donuts. Selection of australian cheeses, pear chutney, apple butter & fruit toast.

Mixed berry salad & consommé w yogurt sorbet, meringue & mint emulsion. {gf} Honeycomb parfait w buerre noisette powder & fennel ice cream. {gf} Chocolate delice w salted caramel ice cream. Selection of australian cheeses w pear chutney, apple butter & fruit toast.

Fresh brewed coffee, teas & infusions

Fresh brewed coffee, teas & infusions w handmade chocolate truffles.

CRITERION DINING

DELUXE DINING

PREMIUM DINING

2 course $70 2 course w canapes $85 3 course $90 3 course w canapes $105

2 course $80 2 course w canapes $95 3 course $100 3 course w canapes $115

2 course $90 2 course w canapes $105 3 course $110 3 course w canapes $125

Alternate Serve 1 course $0 2 courses $6 3 courses $9

A la carte $25 per course

A la carte $30 per course

A la carte $35 per course

DESSERT SELECTION Choose one of the following: Eton mess, strawberry sorbet, freeze dried berries. {gf} Coconut panna cotta, passionfruit curd & lychee sorbet Pyengana, pear chutney, fruit bread.

P34 © BAYLEAF 2014

Choose one of the following:

SHARE TABLE CRITERION SIDES $7 per person Cucumber salad, asian flavours {gf} {v}. Spiced, honey glazed baby carrots. {gf} {v} Iceberg w buttermilk dressing.

SHARE TABLE PREMIUM SIDES $10 per person Grilled asparagus, garlic butter, pangrattato. Heirloom tomato salad, olive crumb, basil. {gf} {v} Parmesan & truffle encrusted roast potatoes {veg}

PICNIC LUNCH BOXES BOX ONE $35 per person (minimum 30 guests) Gazpacho. {gf} {v} Chicken caesar salad roll. Glazed ham off the bone. Dill potato salad. {gf} Green leaves buttermilk dressing. Chocolate & peanut butter trifle.

BOX TWO $50 per person (minimum 30 guests) Bacon, egg & tomato pie. Escabeche of prawns. {gf} Smoked salmon scotch. egg Spicy carrot quinoa salad. {gf} {v} Compressed watermelon fetta salad. {gf} {v} Strawberry meringues w blueberries. Madeleine’s w orange curd.

Ask not what you can do for your country. Ask what’s for lunch. orson welles PREMIUM TABLE BUFFET Recommended staffing ratio 1:15

ARRIVAL CANAPES Please select any three from the canapé list Organic brasserie bread olive & rosemary roll.

DELUXE TABLE BUFFET Recommended staffing ratio 1:20

ARRIVAL CANAPES Please select any three from the canapé list. Crusty artisan sourdough rolls.

ENTREE DISHES Spiced baby carrots & black quinoa salad, garden herbs & honey labne. {gf} {v} Coconut marinated snapper ceviche, heirloom tomato’s, avocado puree & taro crisps. Pork croquette w caper mayonnaise & pickled vegetables.

MAIN DISHES Ricotta gnocchi, summer greens, truffle parmesan cream. {veg} Slow roasted lamb rump w peas, olives, marinated fetta & mint gel. Sumac crusted salmon fillet, moghrabieh, fennel & orange.

SIDE DISHES Cucumber salad, asian flavours. Spiced, honey glazed baby carrots. {gf}

ENTREE DISHES Sashimi of kingfish, wasabi panna cotta, radish salad, edamame & freeze-dried soy sauce. {gf} Cured ora king salmon, pickled prawn, fennel, orange & dill emulsion. {gf} Crispy confit chicken wings, seared scallops, chilli creamed corn & coriander.

MAIN DISHES Mushroom-crusted veal fillet & croustillant of veal shoulder w forestiere garnish & soubise. {gf} Gingerbread spiced pork belly w heirloom carrots, quinoa, salted caramel puree. Darne of ocean trout w zucchini puree, olives & a heirloom tomato salad. {gf}

SIDE DISHES Grilled asparagus, garlic butter, pangrattato. {gf} Heirloom tomato salad, olive crumb, basil. {gf} Parmesan & truffle encrusted roast potatoes.

DESSERT SELECTION

Fresh brewed coffee, teas & infusions.

Banana crème brulèe, dark chocolate ice cream. {gf} Citrus & passionfruit terrine, crème fraiche sorbet. {gf} White chocolate parfait, fig carpaccio & cinnamon donuts. Selection of Australian cheeses, pear chutney, apple butter, fruit toast. Fresh brewed coffee, teas & infusions w handmade. chocolate truffles.

DELUXE TABLE BUFFET

PREMIUM TABLE BUFFET

2 course $70 2 course w canapés $80 3 course $85 3 course w canapés $95

2 course $80 2 course w canapés $95 3 course $100 3 course w canapés $115

Iceberg w buttermilk dressing. {v}

DESSERT SELECTION Eton mess, strawberry sorbet & freeze dried berries. {gf} Coconut panna cotta, passionfruit curd & lychee sorbet. {gf} Pyengana, pear chutney, fruit bread.

Bayleaf’s wine list spans from the modest and boutique, to the indulgent and iconic

BAYLEAF WINE PHILOSOPHY Bayleaf’s wine philosophy is driven by a belief in the intrinsic relationship between wine and food: A mutually beneficial relationship that is both complementary and inspiring. The Bayleaf team believe in providing a dining experience that is greater than the sum of its parts which is why we commit to the service of quality wine and the development of a culture that supports this. Our carefully constructed wine list spans from the modest and boutique, to the indulgent and iconic with a focus on varietal and regional expression. It is the unique ability of Christopher Hayes to effectively and creatively match wine to each course of Bayleaf’s extensive menu that allows them to fully realise their philosophy. Hayes believes that the consumption of wine is a voyage of exploration, discovery and enjoyment. And it is most enjoyed when accompanied by wonderful food. © BAYLEAF 2014 P37

CHRISTOPHER HAYES

Christopher Hayes, celebrated wine expert and exclusive consultant to Bayleaf Catering believes that an exquisite meal can only be enhanced by the right wine selection, which is why he has been chosen as part of the integral team to match carefully selected wines across every menu. Starting early in life working in the family cellars in his mid-teens, Hayes experienced his first vintage at his brother-in-law’s winery at seventeen. Later he founded Hayes Fine Wines and since then has traveled the world crafting stories of his epicurean food and wine experiences featured in publications ranging from the Wine & Spirit Buying Guide to Vogue Entertaining. Hayes was the brains-trust behind The retreat Restaurant, Barrenjoey House and Perry’s - where Neil Perry first found acclaim; The restaurants won a total of five chefs hats in the SMH Goof Food Guide that same year. Hayes launched his own highly successful website in 2002 reviewing fine food and wine across Australia and since then has been engaged internationally to travel the world reviewing restaurants as his primary profession. Christopher joins the Bayleaf team with a passion for creating a synergy between the food and wine and wholly believes one cannot exist without the other, which makes him the perfect compliment to Turnbull and the wider team. P38 © BAYLEAF 2014

Christopher Hayes has a passion for creating a synergy between the food and wine

PLAYBILL WINE COLLECTIONS Wine vintages, prices & some wines may change, pricing is based on a person charge. Package duration is calculated on event duration for confirmed number of guests attending. Choosing 2 whites, 2 reds or 2 beers - $6 per person. Please select 1 white, 1 red, 1 sparkling & 1 mid or full strength beer.

Minimum numbers 50 guests.

CRITERION SPARKLING NV Deakin - Azahara Sparkling Murray Downs, Vistoria fresh | clean | simple

BEER Tooheys New Pure Blonde Carlton draught Hahn premium light

NON ALCOHOLIC Ice Lemon & Mint Water Juices & Sodas

RED 12 Domaines Ott Domaniers Rose - Provence, France delicate grenache blend | mountain spices | fragrant | dry 10 Riposte “The Sabre” Pinot Noir - Adelaide Hills, SA Beaujolais | soft berry fruit | spice | flesh | lovely 11 Keith Tulloch Shiraz + Viognier - Hunter, NSW fragrant Hunter shiraz with a twist | soft & fleshy 11 Two Hands Sexy Beast, Cabernet Sauvignon - McLaren Vale, SA Two Hands make ripe wines | rich | soft tannins 12 Giant Steps Sexton Vineyard Merlot - Yarra Valley, Victoria mulberry + plum | rich & structured | svelte 11 La Linea Tempranillo - Adelaide Hills SA red fruit | charming & elegant

Seated $20 $25 $30 $35 $40 $45

Cocktail $18 $22 $28 $32 $38 $42

PREMIUM

SPARKLING

RED

BEER

Hahn premium lager Steinlager Classic Hahn premium light James Boag’s premium light

NON ALCOHOLIC

Juices & Sodas San Pellegrino light sparkling (Italy) Fiji still

Juices & Sodas San Pellegrino light sparkling (Italy) Mt Franklin spring (Australia)

DELUXE Hours 1 2 3 4 5 6

Seated $30 $38 $45 $53 $60 $68

Cocktail $25 $32 $39 $46 $55 $62

WHITE

Little Creature pale ale Stella Artois James Boag’s premium Cascade premium lager Hahn premium light James Boag’s premium light

BEER

CRITERION Hours 1 2 3 4 5 6

CHRISTOPHER HAYES COLLECTION

PREMIUM Hours 1 2 3 4 5 6

Seated $50 $60 $70 $80 $90 $100

Cocktail $40 $50 $60 $70 $80 $90

BEER Kirin Ichiban James Squire 150 Lashes pale ale Pacifico Cascade premium lager Hahn premium light James Boag’s premium light

NON ALCOHOLIC Juices & Sodas San Pellegrino light sparkling Fiji still

HAYES COLLECTION Hours 1 2 3 4 5 6

$50

CHAMPAGNES NV Champagne CanardDuchene “Authentic” Champagne, France apple | hint musk | mineral & chalk | toast

$120

NV Louis Roederer Brut Premier - Champagne, France white stone fruit | lemon honey | long palate

$150

RIESLING 12 Crabtree Wines Hilltop Vineyard Riesling - Clare Valley, SA classic vintage | lemon blossom | apples | crisp

$49

$60

11 Reichsgraf von Kesselstatt Kaseler Riesling Trocken Ruwer, Germany “trocken” dry | fragrant white flowers | spice $70

SAUVIGNON BLANC SEMILLON 12 Plantagenet Hazard Hill Semillon Sauvignon Blanc Great Southern, WA lemon semillon | spicy sauvignon | steely | dry $40 12 McHenry Hohnen Semillon + Sauvignon Blanc - Margaret River, WA complex blend | backbone | length $45 11 Hollick “Across the Track” Sauvignon Blanc + Sauvignon + Semillon – Coonawarra, SA sauvignon adds spice & interest | intriguing $50

$69

12 Te Mata Cape Crest Sauvignon Blanc - Hawkes Bay, NZ restrained | complex fruit | oak spice $85 11 Domaine Christian Salmon Sancerre - Loire Valley, France pure | crystalline | dry $89

$50

13 Alta Pinot Grigio - Adelaide Hills, SA cooler fruit | pear William | white florals $60 13 The Edge Pinot Gris – Martinborough, NZ rich | textured palate | dry $70

$50

$45

The discovery of a wine is of greater moment than the discovery of a constellation. The universe is too full of stars benjamin franklin

PLAYBILL WINE LIST DESSERT, ROSE & RED WINES NON ALCOHOLIC WINE Ariel Blanc $35 Ariel Rouge $35 Rose River Vol de Nuit Sparkling Cuvée $30

11 Cullen Cabernet Sauvignon + Merlot - Margaret River, WA Margaret River classic | pristine fruit | judicious oak $90 10 Chapel Hill “The Chosen Gorge” Cabernet - McLaren Vale, SA ripe berry cabernet | integrated oak | velvet $110 09 Hollick Ravenswood Cabernet Sauvignon – Coonawarra, SA intense Coonawarra old vine cab $150

OTHER REDS 12 Tar & Roses Sangiovese – Heathcote, Victoria cherry & spice | sweet & savoury fruit | juicy $55 11 La Linea Tempranillo Adelaide Hills, SA red fruits | charming & elegant $65 11 Two Hands “Brave Faces” GSM – Barossa, SA ripe grenache base | rich & textured | flesh & tannins $75 10 Ramos Pinto Duas Quintas – Douro, Portugal touriga blend | loaded with spice & dark fruits

CHAMPAGNE TOWERS

10 Pasion de Bobal – Alicante, Spain bobal variety | spicy | juicy | soft tannins $60

APERITIFS

FRENCH REDS

Any three of the following, 30ml per serve

$60

11 Domaine de Renjarde “Pure Garrigue” - Cotes-du-Rhone, France grenache + shiraz | mountain herbs | silky $50 11 Louis Jadot “Combe aux Jacques” Beaujolais Villages – Beaujolais, France gamay | soft & fleshy | acid structure | juicy & quaffable $65 10 Domaine Bertagna “Les Croix Blanches” – Bourgogne, France value Burgundian pinot noir | strawberry & underbrush | attractive $65 09 Chateaux Haut-Beausejour Saint-Estephe, France stunning vintage | classic minor chateau performs in these vintages $120 09 Louis Jadot ChambolleMusigny – Bourgogne, France charming | feminine pinot | long & lingering $150

CRITERION SPARKLING minimum of 300 glasses Criterion Sparkling

from $15 per person Deluxe Sparkling

from $20 per person French Champagne

from $31 per person

$10 per person per hour

Amaretto $8 Baileys $8 Calvados $8 Chambord $10 Cointreau $8 Drambuie $8 Frangelico $8 Galliano $8 Galliano Sambuca $8 Grand Marnier $10 Kahlua $8 Rinquinquin a la Peche $8 Tia Maria $8

SPIRITS Any five of the following, 30ml per serve

CRITERION SPIRITS $12 per person per hour Smirnoff Vodka St Remy Brandy Johnnie Walker Red Gordon’s Gin Jim Beam Bourbon Bacardi Rum Bundaberg Rum

PREMIUM SPIRITS $15 per person per hour Belvedere Vodka Bombay Sapphire Gin Malibu Southern Comfort Johnnie Walker Black Mt Gay Rum Havana Club Rum Jose Cuervo Tequila © BAYLEAF 2014 P41

WATER COLLECTION

PLAYBILL BEVERAGE LIST BEER | CIDER | ALCO POPS LOCAL BEER Boag’s draught $7 Hahn super dry $7 James Boag’s classic blonde $7 Tooheys extra dry $7 Tooheys New $7 Pure Blonde $7 Carlton draught $7

PREMIUM BEER Hahn premium $7 James Boag’s premium $7 James Squire ‘150 Lashes’ pale ale $8 Little Creatures pale ale $9 Coopers pale ale $9 Crown lager $8 Vale ale $10 Cascade premium lager $8 Hahn premium lager $9 Blue tongue lager $7

LIGHT BEER

Hahn premium light $6 James Boag’s premium light $6

MEDIUM BEER

Hahn Super dry 3.5 $7 XXXX Gold $7

IMPORTED BEER Beck’s $9 Budweiser $9 Corona $9 Guinness draught $10 Heineken $9 Pacifico $9 Steinlager classic $9 Stella Artois $9 Peroni Nastro Azzuro $8 Corona $8 Heinekin $8 CIDER James Squire orchard crush (Apple) $18 Tooheys 5 Seeds crisp apple $8 Tooheys 5 Seeds cloudy apple $8 Tooheys 5 Seeds pear cider $8

GINGER BEER

Stones alcoholic ginger beer $8 Franks alcoholic ginger beer $20 Bundeburg ginger beer $10

ALCO POPS Smirnoff $10 Cruiser $10

$12

COCKTAIL PARTY priced per person

50 guests

100 guests

San Pellegrino light sparkling (Italy) $8.00 San Pellegrino light sparkling (Italy) $5.00 Schweppes natural mineral water (Australia) $7.00 Schweppes sparkling table water (Australia) $4.00 Perrier (France) $9.00 Antipodes sparkling (New Zealand) $8.00 Voss sparkling (Norway) $14.00 Cape Grim mineral (Tasmania, Australia) $14.00 Cloud Juice spring (King island, Australia) $17.00 Coolridge still water (Australia)

$7.00

Coolridge still water (Australia)

$4.00

Fiji still (Fiji) $9.00 Ice Lemon & Minted water $7.00

JUICE COLLECTION $11 per litre Orange Pineapple Apple Guava Grapefruit Tomato

SMOOTHIES & CRUSH $11 per smoothie Banana & Mango Coconut, Lime & Pineapple Crush Banana, Apple & Yoghurt Cranberry Raspberry & Banana Mint, Celery & Cucumber Crush

any three mondo cocktails

$45

$30

any three deluxe cocktails

$55

$35

any three virgin cocktails

$45

$25

NONALCOHOLIC CRITERION $8 per person per hour San Pellegrino light sparkling (Italy) Mt Franklin spring (Australia) Pineapple juice Orange juice Apple juice Cranberry juice Coke Lemonade

PREMIUM $12 per person per hour San Pellegrino light sparkling (Italy] Fiji still (Fiji] Pineapple juice Apple juice Cranberry juice Ginger beer Iced tea (peach, mint, peach tea, lime) Coke Citron presse

Wine is a voyage of exploration, discovery and enjoyment

LIQUID EXPERIENCES

WINES Cotes-de-Rhone blanc Cotes-de-Rhone Crozes-Hermitage & Hermitage St Joseph & Cornas Cote-Rotie Muscat de Beaumes-de-Venise

LOIRE

CHEESE AND WINE Experience a carefully considered selection of great European and Australian cheeses paired with unique wines designed by Christopher Hayes and the team. Let the Bayleaf experts tell your guests the food and wine story of your chosen region.

REGIONAL ITALIAN CHEESE & WINE EXPERIENCE Experience amazing Italian cheeses including Testun, Taleggio, Parmegiana Reggiano, Pecorino, Canestrato, paired with some of their finest regional wines such as Barolo, Chianti, Montepulciano d’Abbruzzo and the exotic red wines from the slopes of Mount Etna. Join us for a truly authentic Italian gastronomic journey with Hayes and the team.

REGIONAL FRENCH CHEESE & WINE EXPERIENCE Christopher Hayes invites your guests on a French culinary experience like no other. Pairing unexpected fromages with some fabulous French wines, this is an opportunity for some deep insight into the enigmatic French food and wine culture. NORMANDY : Camembert & artisinal Cidre JURA : Comte & vin jaune HAUT LOIRE : Sancerre & Chavignol BOURGOGNE : White Burgundy & Epoisses ALSACE : Munster & Gewurztraminer

REGIONAL WINES OF THE WORLD Select from any region of the world and the Bayleaf team will design a custom experience to tell the regional food and wine story of this destination. Such renowned areas may include Bordeaux, Yarra, Napa, Alsace,the Rhone etc. Hayes and P44 © BAYLEAF 2014

the team will in turn carefully select the wines to match the selected menu items. Italy : Piemonte or Tuscany Spain : various areas with the theme of the Tempranillo variety Note Bordeaux and Burgundy selections may increase some costs however will also prove an incredible experience for your guests, especially those with purist tastes of the single producer, single vintage variety.

ALSACE This region consistently proves one of the most beautiful to visit. The town of Colmar produces outstanding white varietals and increasingly good pinot noir. From steely dry whites through to luscious botrytiseffected wines of intensity and complexity, this is the land of the living when it comes to dynamic wine experiences. Indulgent, paired food selections may include local choucroute, trout and foie gras. WINES Riesling Pinot Gris Gewurztraminer Riesling – Vendange Tardive or SGN Pinot Noir

RHONE As the home to the world famous shiraz grape variety, the Rhone is a very exciting area where viticultural and winemaking developments of the last decade have seriously raised the profile of the region. This is in fact where Hermitage and Cote-Rotie produce shiraz of the very highest standard. Additionally this is the ancestral viticultural home of the white varieties marsanne, roussanne and viognier, producing fragrant dry whites, while Muscat de Beaumes-de-Venise is a classic sweet wine of this part of France. Food selections will include a multitude of sunny flavours from the Mediterranean.

The Loire flows over 1,000 kilometres from the southeastern province of the Ardeche across France to meet the Atlantic near Nantes. The area mostly produces single variety wines such as sauvignon blanc, melon de Bourgogne, chenin blanc, gamay, pinot noir and cabernet franc. This is a highly developed viticultural region with outstanding wines coming from all districts. Food selections may include a goats cheese tart for the Sancerre, game bird for the gamay or pinot, veal rib for the Chinon and oysters or shellfish for Muscadet. WINES Muscadet Sancerre / Pouilly-Fume Vouvray / Montlouis Chinon / St Nicolas de Bourgeuil Saumur-Champigny Anjou/Saumur Gamay or Pinot Noir

UNIQUE VINEYARDS TASTING Experience a carefully considered selection of unique, albeit known vineyards paired with delicious regional fare. You are invited to select 5 wines from the regions below.

McWILLIAMS MOUNT PLEASANT “MAURICE O’SHEA” Maurice O’Shea crafted red wines in the Hunter Valley throughout the middle of last century, drawing what were then the best vineyards in the Hunter Valley. O’Shea’s mastery of sourcing the fruit, picking optimally and blending produced wines of amazing elegance and longevity. These wines are now some of myths and legend and spoken of with bated breath by any who had the opportunity to try them. He very often gave them names of friends and family with whites Elizabeth and Anne remaining on current vintages of white wines while Richard, Robert and Frederick gracing some of his most famous reds. Some individual vineyard names – such as Old Hill and Old Paddock (called O.P. & O.H.

then) – remain, Rosehill has replaced “Robert” whence it was sourced. Now, in the best vintages the best wine parcels are reserved to honour the name of the man who honoured others with his wines. This experience will be complemented with shellfish or delicate white fish for the Anne, and robust red meats with the reds. WINES Mt Pleasant Anne Semillon 5 X Mt Pleasant Maurice O’Shea

HENSCHKE VARIOUS VINEYARDS Henschke’s Hill of Grace is the only red that challenges Grange in the hierarchy of red wines in Australia with similar heritage, although reaching the pinnacle of consistent quality somewhat later. Unlike Grange Hill of Grace is a single vineyard wine from the Eden Valley above the Barossa. Henschke makes sother shirazbased single vineyard wines that live somewhat under the shadow of Hill of Grace but are wines of exemplary quality. This experience will be accompanied dark game bird and delicious red meats. WINES Henschke Johanne Ida Selma Lenswood Blanc de Noir MD Henschke Hill of Grace Henschke Hill of Roses Henschke Mount Edelstone Henschke Tappa Pass Henschke Keyneton Euphonium Henschke Johann’s Garden Henschke Muscat of Tappa Pass Other options include: Moss Wood Cabernet Sauvignon Mount Mary Quintet Jasper’s Hill Georgia’s Paddock Giaconda Chardonnay & Pinot Noir

VITEK VODKA

Penfolds Grange is Australia’s icon red wine – renowned internationally

Vodka offers a unique alternative to wine as a valid partner to great food. Some of the worlds best vodkas are produced by Vitek Czernuszyn, a master of his craft who creates artisanal vodkas from around the world. Vitek has partnered with Bayleaf to offer small, intimate experiences for your guests using fresh produce infused into vodka to create a palate of exotic tastes, intensified by the alchemy of distillation. The dining experience commences with a seated meal followed by a vodka master class covering its origin, how it’s made, what distinguishes a good vodka from a bad vodka and how to consume it. The master-class offers back-to-back tastings of 4 major brands Grey Goose, Kettle1, Belvedere and of course Vitek to demonstrate the notes that define this age-old spirit. entrees

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Accompanied by a small shot of Neat vodka Oysters with a tiny dab of caviar. Herring marinated in oil, garlic and bay leaves served on a slither of black Pumpernickel bread (very Polish) Gravlax cured in vodka, salt, sugar, and dill , served on a thin slice of potatoes boiled in chicken stock with a streak of mustard sauce Guests commence with a mouthful of food, to fill the palate with a salty taste and the vodka is used to cleans that saltiness – and it works with every mouthful. main course

PENFOLDS GRANGE TASTING Bayleaf has designed the most decadent of wine and food tastings – that of the Grange variety. Hayes and the team requests that you select 5 of any of the great vintages and allow the experts tell your guests the story of each of the wines. “Penfolds Grange is an Australian First Growth with a history, prestige and lasting quality that interconnects with the great wines of Bordeaux. For many wine collectors and observers it remains a defining modern wine.” First produced in 1951, it was made covertly for several vintages when the company hierarchy considered it unviable, but its quality eventually proved persuasive, and it has been produced in every vintage since. It is Australia’s icon red wine – renowned internationally – and a wine of indisputable quality and stature. This exceptional tasting experience will be complemented by food paired with each wine when served from youngest to oldest. To start, would be a simple small piece of Wagyu followed by meats/dishes that become softer and earthier then moving to venison, pigeon, casserole, etc. The experience would be finished with a cooked cheese dish.

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Medallion of venison with a sauce that contains the strawberry vodka and a VERY cold strawberry | almond martini A ginger, bay leaf, lemon grass, thai style chicken curry with a leeches/ lemon grass martini Salmon cured in rose | almond | lime vodka served on a light sweet raisin cous cous with a rose martini With the main courses, guests are encouraged to sip the martini first to prepare the palate for the top notes that then continue into the meal. deserts

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Passion fruit soufflé with a passion fruit/vanilla martini Tiramisu with a half shot of coffee | vanilla vodka spilt onto the slice – like a cake affogato – this is sublime Chocolate lava cake with a subtle chocolate | chili vodka sauce inside. Finally, coffee is served with hollow balls of dark chocolate syringe injected with coffee vodka – experience a taste explosion to conclude the evening!

WINES 2010 Penfolds Yattarna Chardonnay 2008 Penfolds Grange An outstanding hot vintage producing a deeply concentrated Grange 2004 Penfolds Grange A mild summer and warm Indian summer perfect for an elegant, richly textured Grange 1998 Penfolds Grange An exceptional vintage producing an opulent, concentrated Grange 1990 Penfolds Grange A perfect growing season for a very famous Grange vintage 1986 Penfolds Grange Hermitage Another warm, dry, near perfect vintage, now mature but with years to go Penfolds Great-Grandfather Tawny © BAYLEAF 2014 P45

THE PEOPLE Bayleaf consistently sets the highest standards in Sydney for its hospitality staffing. Every team member is subject to rigorous training and are both appropriately qualified, equipped and display of the finest standards of presentation. Staff uniforms are of course infinitely flexible from the conservative to the outrageous, Bayleaf will work with you to design a service experience that compliments your event objectives. Staffing ratios are always negotiable however usually present as follows: Breakfasts 1:20 Lunches 1:20 Dinners 1:15 Cocktails 1:25

THE EQUIPMENT Bayleaf commit to offering the best value in hire tables, chairs, linens, crockery, glassware and kitchen equipment available. We have agreements in place with preferred suppliers to ensure our clients receive the best quality equipment at a heavily negotiated discount. These costs are reflected in your quote as separate to the per head food and wine estimate. THE VENUE Bayleaf have an extensive network of industry and venue relationships throughout Sydney and the wider regional area. From the simplest of requirements to the seemingly unobtainable, Bayleaf know of a space that is right for your event. From boutique wedding venues to large scale conference environments, Bayleaf will have a unique solution that to your ultimate challenge. From Christmas parties to corporate cocktail parties, Bayleaf commit to designing a personalised experience for your guests which will both impress and inspire. Water views, unique environments, warehouses, intimate venues, blank canvasses, CBD locations, prestigious or exclusive spaces – Bayleaf know them ALL and are the inside traders when it comes to venues you never thought existed…. P46 © BAYLEAF 2014

VENUES

PLAYBILL VENUES, MOORE PARK The Hordern Pavilion and Royal Hall of Industries are ideally situated within the Moore Park precinct next to Fox Studios Australia and the Entertainment Quarter, where entertainment, action, shopping and sports combine.

P48 ÂŠ BAYLEAF 2014

ROYAL HALL OF INDUSTRIES Affectionately remembered by Sydneysiders as the Showbag Pavilion, the Royal Hall of Industries is majestic, its grand and most impressively its rich in history. Boasting a striking vaulted ceiling and magnificent cathedral windows, this beautifully restored venue is proudly reminiscent of it’s past glory. Today it hosts many of Sydney’s prestigious special events, offering a blank canvas where one is limited only by imagination. Feasts, fashion, fairs and festivals.

RHI

4000 2500

HORDERN PAVILION The Hordern Pavilion has long been one of Sydney’s favourite entertainment venues. Frank Sinatra, Coldplay, Justin Timberlake, Nirvana and even The Jackson Five... it all happened here! Set in the Moore Park Precinct, the Hordern’s historic facade disguises a versatile venue packed with potential. Many millions of people have been through it’s doors - to dance, to sing, to dine and even do business. Live music, film premieres, gala dinners, product launches such as the Rolling Stone re-launch, award nights such a Dally Ms and Astra Awards as well as exhibitions like Life InStyle and Masterchef Live.

Hordern

Bayleaf uses local & organic produce where possible ENVIRONMENTAL POLICY Bayleaf is reducing the waste we generate from our activities. We implement event specific waste plans which we tailor for each function – factors vary depending on the location, type of service & number of guests. Contact the Bayleaf team for some ‘Green Options’ for your function. The initiatives we are taking comprise of the following: BEST PRACTICE The team at Bayleaf has a strong commitment to ensure our business activities are carried out in the most sustainable way possible, whilst striving to have a minimum impact on our environment. We use recyclable supplies across all facets of our business. From our office in Alexandria which has energy saving lighting on timers, recycled office supplies & water saving devices installed in the washrooms to our commercial kitchen that offers surplus food to be delivered to not-for-profit organisations such as Oz Harvest, for redistribution to people in need. SUSTAINABLE PRODUCE A careful analysis of our produce & suppliers has allowed us to assess the sustainability of the menu items we offer. We have been guided by the Australian Sustainable Seafood Guide as to the fish & crustacean dishes we offer to our clients. Although we occasionally use a local organic baker, most of our breads & 90% of our menu items are made from scratch in our kitchen. This means we control the ingredients used in our food products. WASTE MANAGEMENT Receptacles for cardboard/paper, general waste & glass/ plastic are used to separate our kitchen & office waste. All the disposable products we use are either 100% biodegradable or recyclable. All oils used on site or at events are recycled. CARBON NEUTRAL We offer our clients the option to make their event carbon neutral. We used a local Green Energy Provider (www.todae. com.au) based in Glebe to assess the services provided & we purchase carbon credits to offset the carbon created to provide the catering at the event. In turn, clean energy is produced from Australian made wind power which reduces the carbon foot print of the event. LOCAL PRODUCE Bayleaf uses local & organic produce where possible & financially viable. However, if an interstate or overseas product is more sustainable, we will choose this product. Our location in Alexandria is an asset in this regard as there are many neighboring suppliers of high quality, Australian produce. P50 © BAYLEAF 2014

Her skin turned into bark, her hair became leaves, and her arms were transformed into branches. She stopped running as her feet became rooted to the ground.

ÂŠ BAYLEAF 2014 P51

GLOSSARY FOOD Acarajé is a dish made from peeled black-eyed peas formed into a ball & then deep-fried in dendê. It is found in the Nigerian and Brazilian cuisines. Aioli is a provençal traditional sauce made of garlic, olive oil, lemon juice, & usually egg yolks. There are many variations, such as the addition of mustard. It is usually served at room temperature. Alaskan King Crab fishing is carried out during the fall months in the waters off the coast of Alaska and the Aleutian Islands. The commercial harvest is performed during a very short season. Alaskan crab fishing is very dangerous, and the fatality rate among the fishermen is about 80 times the fatality rate of the average worker. Aniseed, anise, also called aniseed, is a flowering plant in the family Apiaceae native to the eastern Mediterranean region & Southwest Asia. Its flavor has similarities with some other spices, such as star anise, fennel, & liquorice. Arancini or arancine are fried rice balls coated with breadcrumbs, said to have originated in Sicily in the 10th century. Arancini are usually filled with ragù, tomato sauce, mozzarella, &/or peas. Arugala has a pungent, peppery flavor that is exceptionally strong for a leafy green. It is frequently used in salads, often mixed with other greens in a mesclun. It is also used raw with pasta or meats in northern Italy & in western Slovenia. Assiette, a prepared dish of food, French for “plate, course of a meal.” Aubergine or Eggplant is a species of nightshade commonly known in British English as aubergine & also known as melongene, garden egg, or guinea squash. It is known in South Asia, Southeast Asia & South Africa as brinjal. Baguette is “a long thin loaf of French bread” that is commonly made from basic lean dough (the dough, though not the shape, is defined by French law). It is distinguishable by its length & crisp crust. P52 © BAYLEAF 2014

Balsamic Vinegar is a vinegar originating from Italy, increasingly popular throughout the world. The original, costly, traditional balsamic vinegar, is made from a reduction of cooked white Trebbiano grape juice, & used as a condiment. Banoffee Pie is an English dessert pie made from bananas, cream & toffee from boiled condensed milk, either on a pastry base or one made from crumbled biscuits & butter. Some versions of the recipe also include chocolate, coffee or both. Bap is a small, often round loaf of bread served as a meal accompaniment. Baps are traditionally made in Scotland are not sweet, unlike the Irish version. Barramundi or Asian seabass The species is widely distributed in the Indo-West Pacific region from the Persian Gulf, through Southeast Asia to Papua New Guinea & Northern Australia. Bastilla is a traditional Moroccan dish inherited from the Andalus, an elaborate meat pie traditionally made of squab (fledgling pigeons). As squabs are often hard to get, shredded chicken is more often used today. Pastilla can also use fish or offal as a filling. Pastilla is generally served as a starter at the beginning of special meals. Bay Bugs or flathead lobster, while the official Australian name is Bay Lobster. In Australia, it is more widely known as the Moreton Bay bug after Moreton Bay, a location in Queensland. In Singapore, both the flathead lobster & true crayfish are confusingly called crayfish. Bay leaf, fresh or dried bay leaves are used in cooking for their distinctive flavor & fragrance. The leaves are often used to flavor soups, stews, braises & pâtés in Mediterranean cuisine. The fresh leaves are very mild & do not develop their full flavor until several weeks after picking & drying. Beouf French for Beef. Berkshire Pork, prized for juiciness, flavour & tenderness,

is pink-hued & heavily marbled. Its high fat content makes it suitable for long cooking & hightemperature cooking. Betel Leaf is the leaf of a vine belonging to the Piperaceae family, which includes pepper & kava. It is valued both as a mild stimulant & for its medicinal properties. Betel leaf is mostly consumed in Asia & elsewhere in the world by some Asian emigrants, as betel quid or paan. With or without tobacco, is an addictive psycho-stimulating & euphoria-inducing formulation with adverse health effects. Binji Potato, Bintje is an early yellow-fleshed heirloom potato developed in the early 1900’s by a Dutch botanist Black Cabbage is considered to be closer to wild cabbage than most domesticated forms, kale, Cavolo nero (also known as black cabbage, Tuscan Cabbage, Tuscan Kale. Black-eyed Pea or black-eyed bean, a legume, is a subspecies of the cowpea, grown around the world for its medium-sized, edible bean. The common commercial one is called the California Blackeye, it is palecolored with a prominent black spot. A common variation of the black-eyed pea is the purple hull pea, it is usually green with a prominent purple or pink spot. Blood Orange is a variety of orange with crimson, almostblood-colored flesh. The fruit is smaller than an average orange, its skin is usually pitted, but can be smooth. The distinctive dark flesh color is due to the presence of anthocyanins, a family of antioxidant pigments common to many flowers & fruit, but uncommon in citrus fruits. The flesh develops its characteristic maroon color when the fruit develops with low temperatures during the night. Boerewors is a type of sausage popular in South African cuisine. The name is derived from the Afrikaans words boer (“farmer”) & wors (“sausage”). Boerewors must contain at least 90 percent meat - always containing beef, as well as lamb or pork or a mixture of lamb & pork. The other 10% is made up of spices & other ingredients. Brandade is an emulsion of salt cod & olive oil eaten in winter with bread or potatoes. In French it is sometimes called Brandade de Morue & in Spanish it can be called Brandada de bacalao. Bread & Butter Pudding is a traditional dessert popular in British cuisine. It is made by layering slices of buttered bread scattered with raisins in an oven dish into which an egg & milk mixture, commonly seasoned with nutmeg, is poured. Brisket is a cut of meat from the breast or lower chest of beef or

veal. The beef brisket is one of the nine beef primal cuts, though the precise definition of the cut differs internationally. Broccolini is a green vegetable similar to broccoli but with smaller florets & longer, thin stalks. Often misidentified as young broccoli, it is a hybrid of broccoli & kai-lan. Brochettes, in cooking, en brochette refers to food cooked, & sometimes served, on brochettes, or skewers. The French term generally applies to French cuisine, while other terms like shish kebab, satay, or souvlaki. Broth is a liquid food preparation, typically consisting of either water or an already flavored stock, in which bones, meat, fish, cereal grains, or vegetables have been simmered. Brûlée, also known as crème brulèe, burnt cream, crema catalana, or trinity cream is a dessert consisting of a rich custard base topped with a contrasting layer of hard caramel. It is normally served at room temperature. Bruschetta is an antipasto from Italy consisting of grilled bread rubbed with garlic & topped with tomatoes, olive oil, salt & pepper. Bubble & squeak is a traditional English dish made with the shallow-fried leftover vegetables from a roast dinner. The main ingredients are potato & cabbage, but carrots, peas, brussels sprouts, or any other leftover vegetables can be added. Buckwheat, energizing & nutritious, is available throughout the year & can be served as an alternative to rice or made into porridge. While many people think that buckwheat is a cereal grain, it is actually a fruit seed that is related to rhubarb & sorrel making it a suitable substitute for grains for people who are sensitive to wheat or other grains that contain protein glutens. Buckwheat flowers are very fragrant & are attractive to bees that use them to produce a special, strongly flavored, dark honey. Burger or hamburger is a sandwich consisting of one or more cooked patties of ground meat usually placed inside a sliced hamburger bun. Beurre Noisette literally hazelnut butter, loosely brown butter, is frequently used in French pastry production. It can also be used as a warm sauce to accompany many foods, such as winter vegetables, pasta, fish, omelettes, & chicken. Unsalted butter is melted over low heat & allowed to separate into butterfat & milk solids. The milk solids naturally sink to the bottom of the pan & if left over gentle heat, will begin to brown. As the milk solids reach a

toasty hazelnut color, the pan is removed from the heat. Buttermilk refers to a number of dairy drinks. Originally, buttermilk was the liquid left behind after churning butter out of cream. This type of buttermilk is known as traditional buttermilk. Butternut Squash, also known in Australia & New Zealand as butternut pumpkin, is a type of winter squash. It has a sweet, nutty taste similar to that of a pumpkin. It has yellow skin & orange fleshy pulp. Cabernet Vinegar made from Cabernet Sauvignon grapes. Excellent with salads or as a subtle, zesty addition to any sauce or reduction. Caesar Salad is a salad of cos lettuce & croutons dressed with parmesan cheese, lemon juice, olive oil, egg, Worcestershire sauce, garlic & black pepper. It is often prepared tableside. Café de Paris Butter, quite distinct from the classic Café de Paris sauce are various compound butters commonly referred to as Café de Paris butter. These typically contain a mixture of herbs, spices, & other condiments such as mustard, marjoram, dill, rosemary, tarragon, paprika, capers, chives, curry powder, parsley, shallot, garlic, Worcestershire sauce, & anchovies, all whipped into the butter. The resulting compound butter is shaped into a roll using aluminium foil & chilled. When the dish is served, a piece of the butter is sliced off & allowed to melt on the hot meat. Calvados Is an apple brandy from the French region of Lower Normandy. Candy blossoms hand crafted edible works of art. Cannelloni are a cylindrical type of pasta generally served baked with a filling & covered by a sauce. Some types of cannelloni need to be boiled beforehand, while for others, it is enough to use a more dilute sauce or filling. Cannoli are Sicilian pastry desserts. The singular is cannolo, meaning “little tube”, with the etymology stemming from the Latin “canna”, or reed. Cannoli originated in Sicily & are a staple of Sicilian cuisine. Cappellacci is a traditional filling for cappellacci, stuffed pastas that are folded and twisted like tortellini but slightly larger. Caramel Candy is a soft, dense, chewy candy made by boiling a mixture of milk or cream, sugar(s), butter, & vanilla flavoring. The sugar(s) are heated separately to reach 170 °C (340 °F), caramelising them before the other ingredients are added caramelised is the browning of sugar, a process used extensively in cooking for the resulting nutty flavor & brown

color. As the process occurs, volatile chemicals are released, producing the characteristic caramel flavor. Cardamom recognised by their small seed pods, triangular in cross-section & spindle-shaped, with a thin, papery, outer shell & small black seeds. It is the world’s third most expensive spice by weight, outstripped in market value only by saffron & vanilla. Carnaroli is a medium-grained rice grown in the Vercelli province of northern Italy. Carnaroli is traditionally used for making risotto, differing from the more common arborio rice due to its higher starch content & firmer texture, as well as having a longer grain. Carnaroli rice keeps its shape better than other forms of rice during the slow cooking required for making risotto due to higher quantities of amylose present within. It is often described as being “the king of rices” Perfect for making Arancini. Carpaccio is a dish of raw meat or fish, thinly sliced or pounded thin & served mainly as an appetizer. Cassoulet is a rich, slow-cooked casserole originating in the south of France, containing meat, pork skin & white beans. The dish is named after its traditional cooking vessel, the cassole, a deep, round, earthenware pot with slanting sides. Cauliflower Pickle is a great condiment to serve with any meal or with sandwiches. Caviar, traditionally the term caviar refers only to roe from wild sturgeon in the Caspian & Black Sea (Beluga, Ossetra & Sevruga caviars). Depending on the country, caviar may also be used to describe the roe of other fish such as salmon, steelhead trout, trout, lumpfish, whitefish, & other species of sturgeon. Caviar d’Aubergine, eggplant directly over a grill or gas flame & roast, When black peeled & ground with aromates & flavourings, also known a caviar d’aubergine. Cavolo Nero, generations of Italians have appreciated cavolo nero as a versatile yet tasty vegetable. A member of the brassica family along with kale, cavolo nero is a popular ingredient in many classic Italian meals from soups to vegetable dishes. Celeriac, also called turniprooted celery or knob celery, is a variety of celery cultivated for its edible roots, hypocotyl, & shoots; these are sometimes collectively called celery root. Celeriac is a root vegetable. Chantilly, whipped cream is cream that has been beaten by a mixer, whisk, or fork until it is light & fluffy. Whipped cream is often sweetened & sometimes flavored with vanilla, & is often

called Chantilly cream or crème Chantilly. Char siu is a popular way to flavor & prepare barbecued pork in Cantonese cuisine. It is classified as a type of siu mei, Cantonese roasted meat. Charcoal Lavosh Traditional flatbread, made with a sprinkle of coconut charcoal powder to give it a fabulous black colour. Chestnut Mushrooms, also known as brown cap mushrooms, chestnut mushrooms have a strong taste & look like a darker version of the button mushroom. They have pink to dark brown gills. Chevre is French for Goat’s cheese i.e. cheeses made out of goat’s milk. They are popular among elderly & children who are more likely to show low tolerance to cow’s milk. Also, goat cheeses are lower in fat, & higher in vitamin A & potassium. Goat cheeses have a unique, tart, earthy flavor that sets them apart from cow cheeses. Chimichurri or chimmichurri is a green sauce used for grilled meat, originally from Argentina. Chipolata is a type of fresh sausage, believed to have been created in France, similar to Italian sausage but often prepared as a relatively thin & short breakfast-style sausage, often grilled rather than fried. Chipotle, or chilpotle, which comes from the Nahuatl word chilpoctli, is a smoke-dried jalapeño. It is a chili used primarily in Mexican & Mexicaninspired cuisines, such as Mexican-American & Tex-Mex. Chocolate Truffles is a type of chocolate confectionery, traditionally made with a chocolate ganache centre coated in chocolate, icing sugar, cocoa powder or chopped toasted nuts, usually in a spherical, conical, or curved shape. Chorizo or chouriço is a term originating from the Iberian Peninsula encompassing several types of pork sausages. Chorizo can be a fresh sausage, in which case it must be cooked before eating. Chur Kiwi for thanks, cool, sweet etc, ‘that was choice eh bro!’ Chur....! Churrasco is a Portuguese & Spanish term referring to beef or grilled meat more generally, differing across Latin America & Europe, but a prominent feature in the cuisine of Uruguay, Brazil, Bolivia, Argentina, Chile, Colombia, Guatemala, Nicaragua & other Latin American countries. A churrascaria is a restaurant serving grilled meat, many offering as much as one can eat: the waiters move around the restaurant with the skewers, slicing meat onto the client’s

plate. This serving style is called espeto corrido or rodízio & it’s quite popular in Brazil. Churros sometimes referred to as a Spanish doughnut, is a frieddough pastry—predominantly choux—based snack. Churros are popular in Spain, France, the Philippines, Portugal, Latin America & the United States. Ciabatta is an Italian white bread made from wheat flour & yeast, created in 1982 by a baker in Adria, Veneto, Italy in response to popularity of French baguettes. Ciabatta is somewhat elongated, broad & flat & is baked in many variations. Cilantro Coriander, also known as cilantro, Chinese parsley or dhania, is an annual herb in the family Apiaceae. Coriander is native to regions spanning from southern Europe & North Africa to southwestern Asia. It is a soft plant growing to 50 cm tall clotted cream. Clotted Cream is a thick cream made by indirectly heating fullcream cow’s milk using steam or a water bath & then leaving it in shallow pans to cool slowly. During this time, the cream content rises to the surface & forms ‘clots’ or ‘clouts’. Cobia is a species of perciform marine fish, the only representative of the genus Rachycentron. Other common names include black kingfish, black salmon, ling, lemonfish, crabeater, prodigal son & aruan tasek.

There is no love sincerer than the love of food. george bernard shaw

Cone Bay is located in northeast Western Australia. Cone Bay opens out into the Indian Ocean. Confit is a generic term for various kinds of food that have been cooked in oil or sugar water. Sealed & stored in a cool, dark place, confit can last for several months. Consommé, in cooking, a consommé is a type of clear soup made from richly flavored stock or bouillon that has been clarified, a process which uses egg whites to remove fat & sediment. Cookie, in the United States & Canada a cookie is a small, flat, baked treat, usually containing flour, eggs, sugar & either butter or cooking oil, & often including ingredients such as raisins, oats, or chocolate chips. Coral Trout, leopard coral grouper, or leopard coral trout is a species of fish in the Serranidae family. Native to the western Pacific Ocean, its natural habitat includes open seas & coral reefs. Coral trout are the favourite target fish for all sectors of the fishery because they are a good food fish & command high market prices locally & overseas. Corned Beef is a salt-cured beef product. The term comes from the treatment of the meat with large grained rock salt, also called “corns” of salt. Coulis is a form of thick sauce made from puréed & strained vegetables or fruits. A vegetable coulis is commonly used on meat & vegetable dishes & it can also be used as a base for soups or other sauces. Crackling, pork rind is the skin of a pig. Pork rind is a common ingredient of sausages, which helps to improve their consistency. Fried or roasted pork rind & fat is also a snack. Cranberry sauce or cranberry jelly is a sauce or relish made out of cranberries, commonly associated with Thanksgiving dinner in North America & Christmas dinner in the United Kingdom. Crayfish, also called crawfish, crawdads, freshwater lobsters, or mudbugs are freshwater crustaceans resembling small lobsters, to which they are related. Taxonomically, they are members of the superfamilies Astacoidea & Parastacoidea. Crème Brûlée, also known as burnt cream, crema catalana, or Trinity cream is a dessert consisting of a rich custard base topped with a contrasting layer of hard caramel. It is normally served at room temperature. Crème Fraîche is a soured cream containing 30–45% butterfat & having a pH of around 4.5. It is soured with bacterial culture, but is less sour than U.S. style sour cream, & has a lower viscosity & a higher fat content. P54 © BAYLEAF 2014

Croissant is a buttery flaky viennoiserie pastry named for its well known crescent shape. croissants & other viennoiserie are made of a layered yeastleavened dough. Cromesqui is a small savoury (like a croquette) make with a salpicon enclosed in caul fat and then deep-fried in batter, breadcrumbs or in Poland wrapped in a thin pancake. Sometimes known as kromesky. Croque Madam served with a fried egg or poached egg on top is known as a croque-madame (or in parts of Normandy a croque-à-cheval). Croque Monsieur is a is a grilled ham & cheese sandwich. It originated in French cafés & bars as a quick snack. Typically, Emmental or Gruyère cheese is used. The name is based on the verb croquer & the word monsieur. Croquette is a small breadcrumbed fried food roll containing, usually as main ingredients, mashed potatoes & or ground meat, shellfish, fish, cheese, vegetables. Crostata is an Italian baked tart & a form of pie. It has been known by various names throughout Italy, including coppi in Naples & sfogliate in Lombardy. Croustillant crispy, crunchy. Crudo, in Italian, “crudo” means “raw”. In Italian cuisine this word can be used with a lot of food. “Pesce crudo” means “raw fish”, “carne cruda” means “raw meat”. Crumpet is a griddle cake made from flour & yeast. It is eaten mainly in the United Kingdom. Crystal Bay Prawns is Australia’s oldest & largest prawn seafarming operation. The company employs over 50 people & can produce more than 1,500 tonnes per annum. They have two farms & a processing facility at Cardwell & a hatchery at Flying Fish Point, far north Queensland. Cupcake is a small cake designed to serve one person, which may be baked in a small thin paper or aluminium cup. As with larger cakes, icing & other cake decorations, such as sprinkles, may be applied. Curds are a dairy product obtained by curdling milk with rennet or an edible acidic substance such as lemon juice or vinegar & then draining off the liquid portion. Curing is any of various food preservation & flavoring processes, especially of meat or fish, by the addition of a combination of salt, nitrates or sugar. Cured fish refers to fish which has been cured by subjecting it to fermentation, pickling, smoking, or some combination of these before it is eaten. These

food preservation processes can include salt, nitrates or sugar. It can involve smoking & flavoring the fish, & may include cooking it. The earliest form of curing fish was dehydration. Other methods such as smoking fish or saltcuring also go back for hundreds of years. Cuttlefish are marine animals of the order Sepiida. They belong to the class Cephalopoda, which also includes squid, octopuses, & nautiluses. ‘Cuttle’ is a reference to their unique internal shell, the cuttlebone. D’Affinois, Fromager d’Affinois is a French double-cream soft cheese made from cow’s milk. It is produced by the Fromagerie Guilloteau company. Fromager d’Affinois is similar to Brie in production, appearance & flavour. Dacquoise is a dessert cake made with layers of almond & hazelnut meringue & whipped cream or buttercream. It takes its name from the feminine form of the French word dacquois, meaning ‘of Dax’, a town in southwestern France. Daikon, mooli, or white radish is a mild-flavoured, very large, white East Asian radish with a wide variety of culinary uses. Despite often being associated with Japan, it was originally cultivated in continental Asia. Daube is a classic Provençal stew made with inexpensive beef braised in wine, vegetables, garlic, & herbes de Provence, & traditionally cooked in a daubière, a braising pan. Gratin Dauphinois is a traditional regional French dish based on potatoes & crème fraîche from the historic Dauphiné region in south-east France. Delice means delight in English. Dendê or Palm oil is an edible vegetable oil derived from the mesocarp of the fruit of the oil palms, primarily the African oil palm. Dijon Mustard originated in 1856, when Jean Naigeon of Dijon substituted verjuice, the acidic “green” juice of unripe grapes, for vinegar in the traditional mustard recipe. Most mustards from Dijon today contain white wine rather than verjuice. Donuts, the two most common types are the toroidal ring doughnut & the filled doughnut which is injected with fruit preserves, cream, custard, or other sweet fillings. A small spherical piece of dough may be cooked as a doughnut hole. Duck fat potato are potatoes roasted or fried in duck fat. They are widely recognised as the crispiest, tastiest & the best in the world.

Dumplings are cooked balls of dough. They are based on flour, potatoes or bread & may include meat, fish, vegetables, or sweets. They may be cooked by boiling, steaming, simmering, frying, or baking. They may have a filling or there may be other ingredients mixed into the dough. Dumplings may be sweet or savoury. Dutch Cream Potato A waxy potato that is an old Dutch variety with a lovely yellow flesh that’s creamy & makes a beautiful potato salad & are also ideal for frying. Eclair is an oblong pastry made with choux dough filled with a cream & topped with icing. The dough which is the same as that used for profiterole, is typically piped into an oblong shape with a pastry bag & baked until it is crisp & hollow inside. Once cool, the pastry then is filled with a vanilla, coffee or chocolate flavoured custard (crème pâtissière), or with whipped cream, or chiboust cream & then iced with fondant icing. Edamame or edamame bean is a preparation of immature soybeans in the pod, found in the cuisine of China, Japan, Indonesia & Hawaii. The pods are boiled or steamed & served with salt. Eggplant is a species of nightshade commonly known in British English as aubergine & also known as melongene, garden egg, or guinea squash. It is known in South Asia, Southeast Asia & South Africa as brinjal. Eggs Benedict is an American breakfast dish that consists of two halves of an English muffin, topped with ham or bacon, poached eggs & Hollandaise sauce.

Avoid fruit and nuts. You are what you eat. jim davis

Elk, mustard ‘Golden Streaks’ ‘Green Elk’, Wasabi Greens, Elk Leaves ‘Golden Streaks’ is a very attractive plant with finely serrated, bright golden-green leaves. Emulsion, two liquids can form different types of emulsions. As an example, oil & water can form, first, an oil-in-water emulsion, wherein the oil is the dispersed phase & water is the dispersion medium. Second, they can form a water-in-oil emulsion, wherein water is the dispersed phase & oil is the external phase. Multiple emulsions are also possible, including a “water-in-oil-in-water” emulsion & an “oil-in-water-inoil” emulsion. En Croute in culinary terms, refers to food that has been wrapped in pastry dough then baked inside the oven. English Muffin is a small, round, flat type of yeast-leavened bread which is commonly served split horizontally, toasted, & buttered. They are commonly eaten in the United States & the rest of the English-speaking world. Escabeche is the name for a number of dishes in Mediterranean & Latin American cuisines which can refer to a dish of either poached or fried fish (escabeche of chicken, rabbit or pork is common in Spain) marinated in an acidic mixture before serving, the marinade, or a marinated salad of various vegetables. Influences of the dish appear as far as Asia-Pacific with adjustments to local food staples. It is usually served cold after marinating in a refrigerator overnight or longer. The acid in the marinade is usually vinegar, but can also include citrus juice. Eschalot are used in fresh cooking in addition to being pickled. Finely sliced, deep-fried shallots are used as a condiment in Asian cuisine, often served with porridge. As a species of Allium, shallots taste somewhat like a common onion, but have a milder flavour. Like onions & garlic, when sliced, raw shallots release substances that irritate the eye, resulting in production of tears. Eton Mess is a traditional English dessert consisting of a mixture of strawberries, pieces of meringue, & cream, which is traditionally served at Eton College’s annual cricket game against the pupils of Harrow School. Falafel is a deep-fried ball or patty made from ground chickpeas, fava beans, or both. Falafel is a traditional Middle Eastern food, usually served in a pita, which acts as a pocket, or wrapped in a flatbread known as lafa; “falafel” also frequently refers to a wrapped sandwich that is prepared in this way. The falafel balls are topped with salads, pickled vegetables, hot sauce & drizzled with tahini-

based sauces. Falafel balls may also be eaten alone as a snack or served as part of a meze. Fennel is a highly aromatic & flavorful herb with culinary & medicinal uses. Feta is a white-brined curd cheese made in Greece, the Balkans & Asia Minor. It is a crumbly aged cheese, commonly produced in blocks, & has a slightly grainy texture. Feta is used as a table cheese, as well as in salads (e.g. the Greek salad) & pastries. Flatbread is a simple bread made with flour, water & salt, then thoroughly rolled into flattened dough. Many flatbreads are unleavened. Florentine is an Italian pastry made from setting nuts & candied cherries into a caramel disc, which is then often coated on the bottom with chocolate. Other types of candied fruit are used as well. Foie Gras is a food product made of the liver of a duck or goose that has been specially fattened. By French law, foie gras is defined as the liver of a duck or goose fattened by force-feeding corn with a gavage, although in Spain & other counties outside of France it is occasionally produced using natural feeding. Forestiere, meat or poultry with a garnish of mushrooms, ham or bacon, & fried potatoes. Frangelico is a brand of noisette (hazelnut) & herb-flavored liqueur (coloured with caramel coloring) which is produced in Canale, Italy. It is 20% alcohol by volume, 40 proof. Formerly, it was 24% alcohol by volume, 48 proof. Frangipane is a filling made from or flavored with almonds. This filling can be used in a variety of ways including cakes, tarts & other assorted pastries. Freeze-dried is a dehydration process typically used to preserve a perishable material or make the material more convenient for transport. Freezedrying works by freezing the material & then reducing the surrounding pressure to allow the frozen water in the material to sublimate directly from the solid phase to the gas phase. French Beans, green beans, also known as string bean, snap bean in the northeastern & western United States, or ejotes in Mexico, are the unripe fruit of various cultivars of the common bean. Frittata is an egg-based Italian dish similar to an omelette or crustless quiche, enriched with additional ingredients such as meats, cheeses, vegetables or pasta. Fritter is a name applied to a wide variety of fried foods, usually consisting of a portion of batter or breading which has been filled with bits of meat, seafood, fruit, or other ingredients.

Frittes, French fries (American English) or chips, fries, finger chips or French-fried potatoes are batons of deep-fried potato. Americans & most Canadians refer to any elongated pieces of fried potatoes as fries, while in the United Kingdom, Australia, Ireland & New Zealand, long, thinly cut slices of fried potatoes are sometimes called fries to distinguish them from the more thickly cut strips called chips. Fudge is a type of Western confectionery, which is usually soft, sweet & rich. It is made by mixing sugar, butter, & milk, heating it to the soft-ball stage at 240 °F (116 °C) & then beating the mixture while it cools so that it acquires a smooth, creamy consistency. The product is sold in a variety of flavours & fruits with nuts are sometimes added. Galinhada is a stew of rice with chicken, which is a typical Brazilian dish in the states of Minas Gerais & Goiás. The name comes from galinha, Portuguese for “chicken”. Gaufrettes is a waffle leavened batter or dough cooked between two plates, patterned to give a characteristic size, shape & surface impression. Gazpacho is a tomato-based vegetable soup, traditionally served cold. Originating in the southern Spanish region of Andalusia. Gazpacho is widely consumed in Spanish cuisine, as well as in neighboring Portugal, where it is known as gaspacho. Gazpacho is mostly consumed during the summer months due to its refreshing qualities & cold serving temperature. Gelato is the Italian word for ice cream, derived from the Latin word “gelātus”. In English this word commonly refers to varieties of ice cream made in a traditional Italian style. Gingerbread is a sweet foodproduct flavored with ginger & typically using honey or molasses rather than just sugar. Gingerbread foods vary, ranging from a soft, moist loaf cake to something close to a ginger biscuit. Glaze in cooking is a coating of a glossy, often sweet, sometimes savoury, substance applied to food typically by dipping, dripping, or with a brush. Egg whites & basic icings are both used as glazes. Globe Artichokes are a variety of of thistle species cultivated as a food. The edible portion of the plant consists of the flower buds before the flowers come into bloom. Gnocchi are various thick, soft pastas that may be made from semolina, wheat flour, egg, cheese, potato & breadcrumbs or similar ingredients.

Goats Curd is made by allowing raw milk to naturally curdle & then draining & pressing the curds. Cow’s milk & goat’s milk have similar overall fat contents. However, the higher proportion of medium-chain fatty acids such as caproic, caprylic & capric acid in goat’s milk contributes to the characteristic tart flavor of goat’s milk cheese. Goiabada is a popular dessert throughout the Portuguesespeaking countries of the world, dating back to the colonial days in Brazil, where guavas were used as a substitute for the quinces used to make marmelada (quince cheese). Gordal Olive The name Gordal (“the fat one”) is due to its shape (rounded) & to its weight (over 6 gr.) Its production area is mainly in the province of Seville (Andalusia), which is why this olive is also called “Gordal Sevillana”. Ganache is a glaze, icing, sauce, or filling for pastries made from chocolate and cream. Ganache is normally made by heating cream, then pouring it over chopped chocolate of any kind. Gorgonzola is a veined Italian blue cheese, made from unskimmed cow’s milk. It can be buttery or firm, crumbly & quite salty, with a “bite” from its blue veining. Granita is a semi-frozen dessert made from sugar, water & various flavorings. Originally from Sicily, although available all over Italy, it is related to sorbet & Italian ice. Granola is a breakfast food & snack food consisting of rolled oats, nuts, honey, & sometimes puffed rice, that is usually baked until crisp. Gremolata or gremolada is a chopped herb condiment typically made of lemon zest, garlic & parsley. It is a traditional accompaniment to the Milanese braised veal shank dish ossobuco alla milanese. Grissini are generally pencilsized sticks of crisp, dry bread originating in Turin & the surrounding area in Italy. They are originally thought to have been created in the 14th century, although according to a local tradition, they were invented by a baker in Lanzo Torinese (northern Italy) in 1679. Gruyère is a hard yellow cheese, named after the town of Gruyères in Switzerland, & originated in the cantons of Fribourg, Vaud, Neuchâtel, Jura, & Berne. Guacamole is an avocadobased dip that originated with the Aztecs in Mexico. In addition to its use in modern Mexican cuisine it has also become part of American cuisine as a dip, condiment & salad ingredient.

Guava Paste or Goiabada is a popular dessert throughout the Portuguese-speaking countries of the world, dating back to the colonial days in Brazil, where guavas were used as a substitute for the quinces used to make marmelada (quince cheese). Hainanese cuisine is derived from the cooking styles of the peoples of Hainan province in China, such as the Li, Miao & Hui minorities, apart from the Han Chinese. The food is lighter, less oily & more mildly seasoned than that of the Chinese mainland. Seafood predominates the menu, as shrimp, crab, & freshwater & ocean fish are widely available. Halloumi or hallumi is a Cypriot semi-hard, unripened brined cheese made from a mixture of goat’s & sheep’s milk, & sometimes also cow’s milk. It has a high melting point so can easily be fried or grilled. Hanks Preserves was founded by Hank Doudeswell in 1993. An experienced chef, Hank started making his own rich orange marmalade for breakfast customers in the inner city Sydney restaurant in which he was working. Hapuka is a firm white fleshed heavy-bodied, square-tailed fish, with a base colour that varies from silvery-blue to pinkishbrown. Very similar to bass groper. Hash Browns or hashed browns are a simple preparation in which potato pieces are pan-fried after being shredded, julienned, diced, or riced. Heirloom Vegetables An heirloom plant, heirloom variety, heritage fruit (Australia & New Zealand), or (especially in the UK) heirloom vegetable is an old cultivar that is “still maintained by gardeners & farmers particularly in isolated or ethnic communities”. These may have been commonly grown during earlier periods in human history, but are not used in modern large-scale agriculture. Honeycomb is a mass of hexagonal wax cells built by honey bees in their nests to contain their larvae & stores of honey & pollen. Beekeepers may remove the entire honeycomb to harvest honey. This golden honeycomb is a sweet treat to make at home with the kids - as long as you supervise closely! Kids enjoy seeing it froth & bubble to triple its size during cooking. Horseradish is a perennial plant of the Brassicaceae family. The plant is probably native to southeastern Europe & western Asia. It is now popular around the world. Hot Mustard is used for mustards prepared to bring out the natural piquancy of the

mustard seeds. This is enhanced by using pungent black or brown mustard seeds rather than the white mustard seeds used to make mild mustards. Hush Puppies are finger-shaped dumplings of cornmeal that are deep-fried & traditionally served with fried catfish. Also know as corn dodgers. Jaffa Orange also the Shamouti orange, is a sweet, almost seedless orange variety with a tough skin. As it produces very little juice & has a tendency towards delayed bitterness, it is unsuitable for juice production, although it does store well. Jalapeño is a medium-sized chili pepper. A mature jalapeño fruit is 2–3½ inches long & is commonly picked & consumed while still green, but occasionally it is allowed to fully ripen & turn crimson red. Jalapeño poppers was initially used as a trademark by Anchor Foods of Appleton, Wisconsin for their brand of cheese-stuffed jalapeños. Jamón is the Spanish word for ham. In English it refers to certain types of dry-cured ham from Spain. There are two types, jamón serrano & jamón ibérico. Jannei make & sell fresh gourmet goat cheese straight from the farm. 100% Australian goats cheese. Jarlsberg is a mild cow’s-milk cheese with large irregular holes or what are commonly referred to as “eyes”, originating in Jarlsberg, Norway. Jerusalem Artichoke also called sunroot, sunchoke, earth apple or topinambour, is a species of sunflower native to eastern North America. John Dory also known as St Pierre or Peter’s Fish, with a laterally compressed olive-yellow body which has a large dark spot (said to the thumb print of St Peter), and long spines on the dorsal fin. Kale or borecole is a vegetable with green or purple leaves, in which the central leaves do not form a head. It is considered to be closer to wild cabbage than most domesticated forms. Kassler or Kasseler in German cuisine is the name given to a salted & slightly smoked cut of pork. It can be either hot or cold smoked. Pork necks & loins are the most often used cuts although ribs, shoulders & bellies can also be used. Kewpie (Q.P.) is the most popular brand of Japanese mayonnaise. King crabs also called stone crabs, are a super family of crablike decapod crustaceans chiefly found in cold seas. Because of their large size & the taste of their meat, many species are widely caught, the most common being the red king crab.

Kipfler Potatoes are small, elongated potatoes. They have yellow-brown skin & yellow flesh. Kipfler potatoes have a waxy texture & are perfect boiled or steamed for salads. They’re available all year round. Labne is a yogurt which has been strained to remove its whey, resulting in a relatively thick consistency all while preserving the yogurt’s distinctive, sour taste. Ladies Finger Bananas are shorter & more plump than regular Cavendish bananas. Their skin is bright yellow & their flesh is creamy-white. Lavender is an incredibly versatile herb as an enhancement to both the flavor & appearance of food. Lemon Thyme is a perennial plant with glossy green diamond shaped leaves & pale lilac-pink flowers in Spring & Summer. It has a very definite lemon smell & flavour along with the herby flavour of regular thyme. Lemongrass is a genus of about 45 species of grasses, native to warm temperate & tropical regions. It is a tall perennial grass. Liquorice or licorice is the root of Glycyrrhiza glabra from which a somewhat sweet flavor can be extracted. The liquorice plant is a legume that is native to southern Europe & parts of Asia. Lobster is a large marine crustacean with a cylindrical body, stalked eyes, and the first of its five pairs of limbs modified as pincers. Lobster Mash is mashed potatoes with chopped lobster or crayfish. Lotus Root is a nutrient rich under-water rhizome of plant lotus. The root is one of the popular ingredients in Japanese & Chinese cuisine. Lychee is the sole member of the genus Litchi in the soapberry family, Sapindaceae. It is a tropical & subtropical fruit tree native to the Guangdong & Fujian provinces of China & is now cultivated in many parts of the world. Flying Fish Roe or Tobiko is most widely known for its use in creating certain types of sushi. The eggs are small, ranging from 0.5 mm - 0.8 mm. Macadamia is a genus of four species of trees indigenous to Australia & constituting part of the plant family Proteaceae. They grow naturally in north eastern New South Wales & Central & South Eastern Queensland. Macaroon or macaron is a type of light, baked confection, described as meringue-like cookies depending on their consistency. The original macaroon was a “small sweet cake consisting largely of ground almonds similar to Italian

amaretti and is now popular with many infused flavours. Madeira is a fortified Portuguese wine made in the Madeira Islands. Madeleine’s or petite madeleine is a traditional small cake from Commercy & Liverdun, two communes of the Lorraine region in northeastern France. Maffra Cheddar is an incredibly popular cheddar handmade near the town of Maffra in Gippsland. It has a medium bite perfectly balanced by a rich, creamy note to finish. Marmalade is a fruit preserve made from the juice & peel of citrus fruits boiled with sugar & water. Marrow or bone marrow is the flexible tissue interior to bone or a Squash, a variety of plant which is called “marrow” in British English. Mascarpone is an Italian cheese made from cream, coagulated by the addition of citric acid or acetic acid. After denaturation, the whey is removed without pressing or aging. Mauri Cheese, apart from the excellence of Lombard milk, the genuineness of Mauri cheeses is also guaranteed by the unique maturing process that benefits from another gift of the territory: the Lanche, the natural caves of Valsassina. These caves provide the perfect microclimate for maturing cheese. Mayonnaise often abbreviated as mayo, is a thick creamy, French sauce often used as a condiment. It is a stable emulsion of oil, egg yolks & either vinegar or lemon juice, with many options for embellishment with other herbs & spices. Meringue, is a type of dessert made from whipped egg whites & sugar & occasionally an acid such as cream of tartar or a small amount of vinegar. Mezze is a selection of small dishes served in the Middle East & the Balkans. In Levantine & Caucasian cuisines & in parts of the Balkans, mezze is served at the beginning of all large-scale meals. Moghrabieh is a traditional Lebanese dish also used in Syria, Jordan & Israel. Usually the centrepiece of a special meal for family & close friends, it is also a very homely dish which is highlighted by its traditional aromatic spices which are found in most Lebanese Namliyeh (pantries). Mole is the generic name for a number of sauces originally used in Mexican cuisine, as well as for dishes based on these sauces. Outside of Mexico, it often refers specifically to mole poblano. In contemporary Mexico, the term is used for a number of sauces, some quite dissimilar, including

black, red, yellow, green, almendrado, & pipián. Mousse is a prepared food that incorporates air bubbles to give it a light & airy texture. It can range from light & fluffy to creamy & thick, depending on preparation techniques. A mousse may be sweet or savory. Mozzarella is a cheese, originally from southern Italy, traditionally made from Italian buffalo & later cow’s milk by the pasta filata method. Muffin typically refers to an individual sized quick bread product which can be sweet or savory. The typical American muffin is similar to a cupcake in size & cooking methods. Muscatel raisins are muscatel grapes dried on the vine. Not only are they tasty, they look beautiful & taste great on a cheese platter. Mustard is a condiment made from the seeds of a mustard plant. The whole, ground, cracked, or bruised mustard seeds are mixed with water, salt, lemon juice, or other liquids & sometimes other flavorings Mustard Greens are the leaves of the mustard plant used in salads. Nahm Jim is a classic Thai dressing which is hot, sour & tangy. It is excellent over grilled meat or fish, or tossed in salads. Opera Cake is a French type of cake. It is made with layers of almond sponge cake (known as Joconde in French) soaked in coffee syrup, layered with ganache & coffee buttercream, & covered in a chocolate glaze. According to Larousse Gastronomique “Opéra gateau is an elaborate almond sponge cake with a coffee & chocolate filling & icing. The cake was popularized by the French pâtisserie house Dalloyau. Orecchiette is a kind of homemade pasta typical of Puglia or Apulia, a region of southern Italy. Its name comes from its shape, which reminds one of a small ear. Ortiz Anchovies are delicious plump anchovies caught off the Cantabrian coast of Northern Spain. They are cured in salt for five months before being hand filleted & packed. Pacific Oysters or Japanese oyster or Miyagi oyster, is an oyster native to the Pacific coast of Asia. It has become an introduced species in North America, Australia, Europe, & New Zealand. Packham Pears are also referred to as Packham’s Triumph pears as they were first grown in NSW in 1897 by Sam Packham & are now exported around the world. Packham pears have a white, juicy & sweet flesh, with light yellow skin when ripe.

Pain au Chocolat also called a chocolatine in the south of France & in French Canada, is a viennoiserie sweet roll consisting of a cuboid-shaped piece of yeast-leavened laminated dough, similar in texture to a puff pastry, with one or two pieces of dark chocolate in the centre. Pain au chocolat is made of the same layered dough as a croissant. Palmiers are a French pastry in a palm shape or a butterfly shape, sometimes called palm leaves, elephant ears, french hearts, shoe-soles or glasses. Pancetta is Italian bacon made of pork belly meat that is salt cured & spiced with black pepper & sometimes other spices. Pandan Leaves are used widely in Southeast Asian cooking as a flavoring. The characteristic aroma of pandan is caused by the aroma compound 2-acetyl1-pyrroline, which gives white bread, jasmine rice & basmati rice (as well as bread flowers Vallaris glabra) their typical smell. The plant is rare in the wild but is widely cultivated. It is an upright, green plant with fan-shaped sprays of long, narrow, blade-like leaves & woody aerial roots. Panna Cotta is an Italian dessert made by simmering together cream, milk & sugar, mixing this with gelatin & letting it cool until set. Pao de Queijo, cheese buns, cheese breads, pão de queijo or chipá are a variety of small, baked, cheese-flavored rolls, a popular snack & breakfast food in Brazil. Parchment paper and bakery release paper are cellulose-based papers that are used in baking as a disposable non-stick surface. Both are also called bakery paper or baking paper. Parfait refers to a frozen dessert made from a base of sugar syrup, egg & cream. A parfait contains enough fat, sugar, alcohol & air to allow it to be made by stirring infrequently while freezing. In the UK parfait refers to a very smooth meat paste (or pâté) usually made from liver (chicken or duck) & flavoured with liqueurs. In the United States, parfait refers to either the traditional Frenchstyle dessert or a popular variant, the American parfait, made by layering parfait cream, ice cream & flavored gelatins in a tall, clear glass & topping the creation with whipped cream, fruit & liqueurs. Parmesan or ParmigianoReggiano is called Parmesan in English after the French name. It is a hard, granular cheese, cooked but not pressed, named after the producing areas which comprise the provinces of Parma, Reggio Emilia, Bologna & Modena. Parsnip is a root vegetable closely related to the carrot & parsley. It is a biennial plant usually grown as an annual.

Pâté is a mixture of cooked ground meat and fat minced into a spreadable paste. Common additions include vegetables, herbs, spices & either wine or cognac, armagnac or brandy. Patilla is a traditional Moroccan dish inherited from the Andalus, an elaborate meat pie traditionally made of squab (fledgling pigeons). As squabs are often hard to get, shredded chicken is more often used today; patilla can also use fish or offal as a filling. Patilla is generally served as a starter at the beginning of special meals. Pea Milk Foam is pea, cream & milk sauce whipped into a foam. Pea Shoots are the delicate spiralling vines (shoots) and uppermost leaves of a young pea plant. Tender in texture, the shoots provide a sweet flavour that is a cross between the taste of peas and spinach with a hint of watercress. Peanut Brittle is a type of confection, consisting of flat broken pieces of hard sugar candy embedded with nuts such as pecans, almonds, or peanuts. Pecorino is the name of a family of hard Italian cheeses made from ewe’s milk. The word derives from Italian pecora meaning ‘sheep’, which in turn is from the Latin pecus meaning livestock. Pedro Ximenez is the name of a white Spanish wine grape variety grown in several Spanish wine regions but most notably in the Denominación de Origen (DO) of Montilla-Moriles. Here it is used to produce a varietal wine, an intensely sweet, dark, dessert sherry. It is made by drying the grapes under the hot sun, concentrating the sweetness, which are then used to create a thick, black liquid with a strong taste of raisins & molasses that is fortified & aged. Persian Fetta is a deliciously creamy & soft cow’s milk fetta that is marinated in a blend of olive oil & infused with garlic, herbs & spices. Pesto is a sauce originating in Genoa in the Liguria region of northern Italy & traditionally consists of crushed garlic, basil, & pine nuts blended with olive oil. Petuna Salmon, Peter & Una’s work pioneering Petuna Ocean Trout & Petuna Atlantic Salmon in aquaculture has been recognised with an Order of Australia Medal. Pico de Gallo also called salsa fresca in Mexican cuisine, is a fresh, uncooked salad made from chopped tomato, white onion, & chilis. Pikelet is a type of pancake found in Australia & New-Zealand. Pikelet is also an alternative name for crumpet which is a savoury bread found in the UK and eaten hot & freshly-toasted.

“ooey, gooey, deliciousness...” What does that even mean? blogger

Pimento or known as a cherry pepper is a variety of large, red, heart-shaped chili pepper that measures 3 to 4 inches long & 2 to 3 inches wide. The flesh of the pimiento is sweet, succulent & more aromatic than that of the red bell pepper. Pinto Beans are a variety of common beans. They are the most common bean in the United States & Northwestern Mexico & are most often eaten whole in broth or mashed & refried. Either whole or mashed, it is a common filling for burritos. Pissaladiere is a focaccia dish made in the Italian region of Liguria, especially in the province of Imperia & adjacent districts in Southern France like Nice, Marseille & Toulon. Pithivier is a round enclosed pie made by baking two disks of puff pastry, with filling stuffed in between. Polenta is cornmeal boiled into a porridge & eaten directly or baked, fried or grilled. When cooked, it has a warm jellylike soft inside with a crunchy outside. The term is of Italian origin, derived from the Latin for hulled & crushed grain.

Pomegranate is a fruit-bearing deciduous shrub or small tree growing between 5–8 meters tall. The pomegranate is widely considered to have originated in Iran & has been cultivated since ancient times. Pommes Gaufrettes or waffle fries are crisps obtained by quarter-turning the potato before each next slide over a grater & deep-frying just once. Ponzu is a citrus-based sauce commonly used in Japanese cuisine. It is tart with a thin watery consistency & a dark brown color. Porcini commonly known as penny bun, porcino or cep, is a basidiomycete fungus, & a type of species from the genus Boletus. Widely distributed in the Northern Hemisphere across Europe, Asia & North America. It does not occur naturally in the Southern Hemisphere, although it has been introduced to Southern Africa, Australia & New Zealand. Portobello mushrooms are large crimini mushrooms with a firm, meaty texture & delicate flavor. They can be cooked in a number of ways & can served alone or as a side dish. Pots de la Crème is a loose French dessert custard dating to the 17th century. The name means “pot of custard” or “pot of creme”, which also refers to the porcelain cups in which the dessert is served. Potstickers are a type of dumpling commonly eaten across Eastern, Central & Western Asia. Though commonly considered part of Chinese cuisine, jiaozi are also commonly eaten in many other Asian countries. Potted (of meat or fish) preserved in a sealed pot or jar. Praline can refer to confections made from nuts & sugar syrup, whether in whole pieces or a ground powder or to any chocolate cookie containing the ground powder or nuts. Preserved Lemon is a condiment. Diced, quartered, halved, or whole, lemons are pickled in a brine of water, lemon juice, and salt; occasionally spices are included as well. The pickle is allowed to ferment at room temperature for weeks or months before it is used. The pulp of the preserved lemon can be used in stews and sauces, but it is the peel (zest and pith together) that is most valued. The flavour is mildly tart but intensely lemony. Profiteroles, cream puff or choux à la crème is a French dessert choux pastry ball filled with whipped cream, pastry cream, custard or ice cream. Prosciutto is a dry-cured ham that is usually thinly sliced & served uncooked. This style is P58 © BAYLEAF 2014

called prosciutto crudo in Italy & is distinguished from cooked ham. Provolone is an Italian cheese that originated in Casilli near Vesuvius, where it is still produced in shapes varying from 10 to 15 cm long pear, sausage, or cone shapes. Provolone-type cheeses are also produced in other countries. Puffed Rice is a type of puffed grain made from rice; usually made by heating rice kernels under high pressure in the presence of steam, though the method of manufacture varies widely. Puy Lentil is a lentil cultivated from the Lens esculenta puyensis variety. The “Le Puy green lentil” is protected throughout the European Union according to its Protected Designation of Origin & in France as an AOC. Pyengana comes from “The Pyengana Dairy Company” which makes award winning traditional cheeses in Pyengana, north east Tasmania. Pyengana is an Aboriginal word meaning the meeting of two rivers and the Pyengana Dairy Company sits in this lush river valley flavoured by dairy farmers. Quail is a collective name for several genera of mid-sized birds. Many of the common larger species are farm-raised for table food or egg consumption & are hunted on game farms or in the wild. Quesadillas is made from flour or corn and filled with a savory mixture containing cheese and other ingredients, then folded in half to form a half-moon shape. Queso, chile con queso, sometimes described simply as queso, is an appetizer or side dish of melted cheese & chili pepper typically served in TexMex restaurants as a sauce for nachos. Quince is a hard, acid pearshaped fruit used in preserves or as flavouring. Quinoa (keen-wah) is a superhero of the grain family. It is a plant of the goosefoot family found in the Andes, where it was widely cultivated for its edible starchy seeds. Quinoa comes in three different colours white, red and black. A nutritious alternative to rice, couscous as it is high in protein and lacks gluten. Ras el Hanout or Rass el hanout is a spice mix from North Africa. The name is Arabic for “head of the shop” & implies a mixture of the best spices the seller has to offer. Ravioli is a traditional type of Italian cuisine. A type of filled pasta composed of a filling sealed between two layers of thin egg pasta dough & served either in broth or with a pasta sauce.

Raviolo is a single, large parcel of pasta with a filling, served with a sauce. Red Chard which can also be green. It is a leafy vegetable. Chard has been bred to have highly nutritious leaves and is considered to be one of the most healthy vegetables. Relish is a cooked, pickled, chopped vegetable or fruit food item typically used as a condiment in particular to enhance a staple. It originated in India & has since become popular throughout the world. Remoulade is a salad or seafood dressing made with hard-boiled egg yolks, oil, vinegar & flavoured with mustard, capers, and herbs Reuben sandwich is a hot sandwich of corned beef, Swiss cheese with Russian dressing, & sauerkraut. These are grilled between slices of rye bread. Several variants exist. Rhubarb is a species of plant in the family Polygonaceae. They are herbaceous perennials growing from short, thick rhizomes. They have large leaves that are somewhat triangular, with long fleshy petioles. Rice Noodles are noodles made from rice flour & water. Ricotta is an Italian whey cheese made from sheep milk whey left over from the production of cheese. Rillettes are a preparation of meat similar to pâté. Originally made with pork, the meat is cubed or chopped, salted heavily & cooked slowly in fat until it is tender enough to be easily shredded & cooled with enough of the fat to form a paste. They are normally used as spread on bread or toast & served at room temperature. Rocket has a pungent, peppery flavor that is exceptionally strong for a leafy green. It is frequently used in salads, often mixed with other greens in a mesclun. It is also used raw with pasta or meats. Roma Tomato are also known as Italian tomatoes or Italian plum tomatoes. Romesco is a nut & red pepperbased sauce from Tarragona, Catalonia, Spain. It is typically made from any mixture of roasted or raw almonds, pine nuts, hazelnuts, roasted garlic, olive or sunflower oil and peppers. Roquette or rocket has a pungent, peppery flavor that is exceptionally strong for a leafy green frequently used in salads. It is also used raw with pasta or meats. Rösti Potato is a Swiss dish consisting mainly of potatoes. It was originally a common breakfast eaten by farmers in the canton of Bern Today it is eaten all over the world.

Rouille is a sauce that consists of olive oil with breadcrumbs, garlic, saffron & chili peppers. It is served as a garnish with fish, fish soup & notably, bouillabaisse. Roulade originates from the French word “rouler” meaning “to roll”. Typically, a roulade is a European dish consisting of a slice of meat rolled around a filling, such as cheese, vegetables, or other meats. Rump is a cut of beef, lamb or veal from the rump or the buttocks. Rye Bread is a type of bread made with various proportions of flour from rye grain. It can be light or dark in color, depending on the type of flour used & the addition of coloring agents & is typically denser than bread made from wheat flour. It is higher in fiber than white bread & is often darker in color & stronger in flavor. Rye bread has notable health benefits when compared to white bread. Sago is a starch extracted in the spongy centre, or pith of various tropical palm stems especially Metroxylon sagu. It is a major staple food for the lowland peoples of New Guinea & the Moluccas, where it is called saksak, rabia & sagu. Sago Pudding is a sweet pudding made by boiling sago with either water or milk & adding sugar & sometimes additional flavourings. It is made in many cultures with varying styles & may be produced in a variety of ways. Salsa is the Spanish term for sauce, & in English-speaking countries usually refers to the often tomato-based, hot sauces typical of Mexican cuisine, particularly those used as dips. Salsa Criolla is the perfect accompaniment to many dishes. The lime juice is what makes this onion salsa/relish special. It adds a bright flavor that sweetens the onions & livens up everything else on the plate. Salt Roasting, meat, fish or vegetables on a roasting pan of rock salt. Sambousek is one of these words that is very widely used but it doesn’t have a specific meaning. In essence it is meat filled pies served as a starter, part of mezze spread or a side dish. Every one uses the word to refer to a different type of these pies, most commonly fried but could be baked. Sashimi is a Japanese delicacy consisting of fresh raw meat of fish sliced into thin pieces. Sauce Vierge is a French sauce made from olive oil, lemon juice, chopped tomato & chopped basil. Frequently crushed coriander seed is added & variations may include the addition of other herbs such as chervil, chives, parsley, etc.

Do vegetarians eat animal crackers? unknown

Sea Bass is a primarily oceangoing fish that sometimes enters brackish & fresh waters. It is also known as the sea dace. Highly regarded as a table fish. Sea Salt, gourmets believe sea salt tastes better & has a better texture than ordinary table salt. In applications that retain sea salt’s coarser texture, it can provide a different mouth feel & may change flavor due to its different rate of dissolution. Sesame is a flowering plant in the genus Sesamum. Numerous wild relatives occur in Africa & a smaller number in India. It is widely naturalized in tropical regions around the world & is cultivated for its edible seeds, which grow in pods. Shashlyk meaning skewered meat, was originally made of lamb (to some extent pork or beef) depending on local preferences & religious observances. These skewers of meat are either all meat, all fat, or alternating pieces of meat, fat, & vegetables such as bell pepper, onion, mushroom & tomato. Shooter is just that, a shot of intensity like a freshly shucked oyster with its juices or “liquor” in an ice-cold shot of vodka with a squeeze of lemon. Shortbread is a type of biscuit which is traditionally made from one part white sugar, two parts butter, & three parts flour. Shucking is to remove the outer covering of something, such as the husk of a grain of maize, a pea pod, or an oyster shell. Shumai also spelled as ‘siu mai‘ or ‘shaomai’, is a type of traditional Chinese dumpling served as dim sum.

Skordalia or skordhalia/skorthalia is a thick puree in Greek cuisine made by combining crushed garlic with a bulky base, which may be a purée of potatoes, walnuts or almonds. Slaw or coleslaw is a salad consisting primarily of shredded raw cabbage dressed most commonly with mayonnaise or buttermilk. It may also include vinegar & seasonings. Slider is a small sandwich, typically served in a bun. The term primarily refers to small hamburgers, but can also cover any small sandwich served on a slider roll. Slipper Lobster is a flathead lobster, while the official Australian name is Bay lobster, it is more widely known as the Moreton Bay bug after Moreton Bay, a location in Queensland. Smoked Eggplant is cooked directly over a grill or gas flame & roasted. When black it is peeled & ground with aromates & flavourings, also known a caviar d’aubergine. Smoked Pimento is a naturally smoked Spanish paprika, made from smoked pimentos. It has a lovely deep smoked flavour & aroma almost reminiscent of smoky bacon. Snow Pea Shoots are excellent for eating raw or stir-fried, snow pea sprouts are popular in Asian cuisine. So, their crispness is right at home in these Vietnamesestyle recipe ideas. Soft Herb or Fines Herbes are leafy & tender & often used fresh, not cooked. Basil, parsley, chervil & chives are all examples of soft herbs. Sonoma Bakery is a Sydney artisan sourdough bakery. Sorbet is a frozen dessert, or savoury dish made from water with flavouring. Sosatie is a traditional South African dish of meat (usually lamb or mutton) cooked on skewers. The term derives from sate ‘skewered meat’ & saus ‘spicy sauce’. It is of Cape Malay origin, used in Afrikaans, the primary language of the Cape Malays. The word has gained greater circulation in South Africa. Marinated cubed meat (usually lamb) is skewered & barbecued shish-kebab style. Soubise is an onion sauce based on Béchamel sauce, with the addition of onion purée. Soubise sauce was originally a slowcooked onion & rice mixture used on roasted meats, game, poultry & vegetables. Sourdough is a bread product made by a long fermentation of dough using naturally occurring lactobacilli & yeasts. In comparison with breads made quickly with cultivated yeast, it usually has a mildly sour taste because of the lactic acid produced by the lactobacilli.

Sous Vide cooking is a culinary technique in which food is first vacuum sealed then immersed in a water bath & cooked at a very precise consistent low temperature. The cooking time is longer than other methods for the same food, but the cooking temperature is much lower. Spanish Onion are red onions, sometimes called Spanish onions which have purplish red skin & white flesh tinged with red. These onions tend to be medium to large in size & can have a mild to sweet flavour, but after being stored for a short time can become quite pungent. They are often consumed raw, grilled or lightly cooked with other foods, or added as colour to salads. They tend to lose their redness when cooked. Spatchcock is a young chicken. A spatchcock, otherwise known as ‘spattlecock’, is poultry or game that has been prepared for roasting or grilling by removing the backbone, & sometimes the sternum of the bird & flattening it out before cooking. The preparation of a bird in such a manner for cooking may also be known as butterflying the bird. The term “spatchcock” is used when the backbone is removed, whether or not the sternum is removed. Speck is made exclusively with the best & leanest legs of pork. During the smoking process that fat content would not only tend to become too strong, but also turn rancid. Spelt Loaves are made with a high protein wheat flour that has a distinctive flavour & texture. Spider Roll is a type of maki sushi which includes breaded or battered deep-fried soft shell crab & other ingredients such as cucumber, avocado, daikon sprouts or lettuce & spicy mayonnaise, rolled inside nori & sushi rice. Spinach Florentine is a dish of spinach, but cooked using a style that originated from Florence in Italy. Dishes cooked in the Florentine style will be accompanied by a creamy sauce & the recipe for Sspinach florentine in particular calls for flour, mustard, milk, nutmeg & about three different types of cheese. Sticky Rice is a type of rice grown mainly in Southeast & East Asia which has opaque grains. With a very low amylose content, it is especially sticky when cooked. Stinging Nettle or nettle, is a herbaceous perennial flowering plant native to Europe, Asia, Northern Africa & North America It is the best-known member of the nettle genus Urtica. Sturgeon is one of the oldest families of bony fish in existence, sturgeon are native

to subtropical, temperate & subArctic rivers, lakes & coastlines of Eurasia & North America. They are distinctive for their elongated bodies, lack of scales & occasional great size: sturgeons ranging from 7–12 feet (2-3½ m) in length are common & some species grow up to 18 feet (5.5 m). Several species of sturgeons are harvested for their roe, which is made into caviar, a luxury food which makes some sturgeons pound for pound the most valuable of all harvested fish. Succotash is a food dish consisting primarily of corn & lima beans or other shell beans. Other ingredients may be added including tomatoes & green or sweet red peppers. Suckling Pig is a piglet fed on its mother’s milk. In culinary contexts, a suckling pig is slaughtered between the ages of two & six weeks. It is traditionally cooked whole, often roasted, in various cuisines. Sugar Peas also known as sugar snaps or snap peas are a cultivar group of edible-podded peas that differ from snow peas in that their pods are round as opposed to flat. The name mangetout (French for “eat all”) can apply both to snap peas & snow peas. Sydney Rock Oysters are native to Australia & sometimes called western rock oysters if farmed in Albany, Western Australia. They can be distinguished from Pacifics by their triangularshaped, smoother shells & the pale edge (mantle) of their actual meat. They are generally also smaller (6-8cm) & milder tasting than Pacifics. Tabbouleh is a Levantine Arab salad traditionally made of bulgur, tomatoes, cucumbers, parsley, mint, onion, garlic, olive oil, lemon juice & salt. There are other variations such as using couscous instead of bulgur. Traditionally served as part of a mezze in the Arab world. Tabbouleh was adopted by Cypriots, variations of it are made by Turks & Armenians & it has become a popular ethnic food in western cultures. Taco is a traditional Mexican dish composed of a corn or wheat tortilla folded or rolled around a filling. Tajines are slow-cooked savory stews, typically made with sliced meat, poultry, or fish together with vegetables or fruit. Spices, nuts & dried fruits are also used. Common spices include ginger, cumin, turmeric, cinnamon & saffron. Paprika & chili are used in vegetable tajine. The sweet & sour combination is common in tajine dishes like lamb with dates & spices. Tajines are served with couscous or bread.

Taleggio is a semi-soft washed rind, smear-ripened Italian cheese that is named after Val Taleggio. The cheese has a thin crust & a strong aroma, but its flavor is comparatively mild with an unusual fruity tang. Tarragon has narrow long green leaves. Its taste is delicate & aniseed-like & numbs the tongue slightly when a fresh leaf is chewed. Tarragon is available all year round & pairs well with beef, chicken & fish dishes. Tarte Tatin is an upside-down tart in which the fruits are caramelized in butter & sugar before the tart is baked. Tartelettes is the French word for ‘tartlets’ or ‘little tarts’. Tataki also called tosa-mi, is a manner of preparing fish or meat in Japanese cuisine. The meat or fish is seared over a hot flame or in a pan, briefly marinated in vinegar, sliced thinly & seasoned with ginger. Tempura is a Japanese dish of seafood or vegetables that have been battered & deep fried. Tenderloin a beef tenderloin, known as an eye fillet in New Zealand & Australia, fillet in South Africa & the UK, filet in France & Germany. It is cut from the loin of beef. Terrine is a French forcemeat loaf similar to a pâté, made with more coarsely chopped ingredients. Terrines are usually served cold or at room temperature. Tokay is a wine produced in the Tokaj wine region (also TokajHegyalja wine region of Hungary. Torta is a sandwich served on an oblong 15 cm firm, crusty white sandwich roll, served with fillings such as avocado, jalapeño, tomato, and onion. The dish is popular throughout Mexico, and is also available anywhere. In Northern Mexico, the torta is very frequently called “lonche” by influence of the English “lunch”, as it may be eaten during lunch break. Tramezzino is a triangular sandwich constructed from two slices of soft white bread with the crusts removed. Tramezzini are popular & inexpensive snack sandwiches available at many Italian bars throughout the day. Trifle is an English dessert made from thick custard, fruit, sponge cake, fruit juice or jelly & whipped cream. These ingredients are usually arranged in layers. Trout Pearls are a delicacy consisting of salt-cured fish-eggs. It is also known as caviar. Caviar is considered a delicacy and is eaten as a garnish or a spread. Truffleis a strong-smelling underground fungus that resembles an irregular, roughskinned potato, growing chiefly in broadleaved woodland on calcareous soils. It is considered P60 © BAYLEAF 2014

a culinary delicacy and found, especially in France, with the aid of trained dogs or pigs. Trumpet Mushrooms are trumpet shaped edible mushroom native to the Mediterranean, Middle East & North Africa. They are also grown in many parts of Asia. Truss Tomatoes are ripened on their vine & packaged directly into punnets with the stem still attached. They have bright red skin, juicy flesh & intense flavour. Tuile is a thin, crisp, sweet or savory wafer made of dough or cheese. Originally from France, ‘tuile’ means tile in French & is named after the shape of French roof tiles. Tuna Nicoise Salad is a French composed salad, much like our American Cobb salad, but with tuna, green beans, & potatoes, instead of chicken, bacon & avocado. Salad Niçoise hails from Nice. Turmeric is a rhizomatous herbaceous perennial plant of the ginger family, Zingiberaceae. It is native to tropical Tamilnadu, in southeast India & needs temperatures between 20 °C & 30 °C & a considerable amount of annual rainfall to thrive. Tzatziki is one of Greece’s most famous dips. It utilises ingredients which are plentiful in that country. We’re talking thick, creamy sheep’s milk yoghurt, crisp cooling cucumbers & loads of garlic. It’s commonly used in souvlaki that are served in many restaurants & often comes out as a starter. Valrhona Chocolate is a French luxury chocolate manufacturer based in the small town of Tain-l’Hermitage in Hermitage, a wine-growing district near Lyon. Vanilla Bean are long, greenishyellow seed pods of the tropical orchid plant, vanilla planifolia. Before the plant flowers, the pods are picked, unripe, and cured until they’re dark brown. The process takes up to six months. To obtain pure vanilla extract, cured vanilla beans are steeped in alcohol. Vanilla is one of the most popular flavourings in the world. It is used in flavouring most desserts, including ice cream, custard, cake, candy, and pudding. Vanilla is also used to enhance the flavour of beverages and sauces. Verjuice is a sour juice obtained from crab apples, unripe grapes, or other fruit, used in cooking and formerly in medicine. Vinaigrette is an emulsion of vinegar & a form of oil, such as soybean oil, canola oil, olive oil, corn oil, sunflower oil, safflower oil, peanut oil, or grape seed oil, & flavored with herbs, spices & other ingredients.

Vincotto is a dark, sweet dense condiment produced artisanally in the Puglia/Apulia region of southeastern Italy. Wafer is a crisp, sweet, very thin, flat & dry biscuit often used to decorate ice cream. Wafers can also be made into cookies with cream flavoring sandwiched between them. Wagyu refers to several breeds of cattle. The most desired of which is genetically predisposed to intense marbling & to producing a high percentage of oleaginous unsaturated fat. Walnut Crumb is a crumb mixture made with walnuts, butter, sugar & flour. Wasabi is a plant. The plant grows naturally along stream beds in mountain river valleys in Japan. Wasabi is generally sold either as a root which is very finely grated before use, as dried powder in large quantities, or as a ready-to-use paste in tubes. Watercress with the botanical name Nasturtium officinale, is a fast-growing, aquatic or semi-aquatic, perennial plant native to Europe & Asia & one of the oldest known leaf vegetables consumed by humans, noteworthy for a peppery, tangy flavour. White Truffle or ‘trifola d’Alba’ comes from the Langhe & Montferrat area of the Piedmont region in Northern Italy & most famously in the countryside around the cities of Alba & Asti. The flesh is pale cream or brown with white marbling. Italian white truffles are very highly esteemed. Whitlof is a variety of salad green that is equally good raw or cooked. It’s related to radicchio, and has similarly crisp leaves to that vegetable. Its leaves are tightly packed and white in colour, with pale green tips. They have a crisp texture and delicate, slightly bitter flavour. Available all year round, witlof is good in salads, served as edible containers for finger food, or cooked in vegetable dishes. Whole-Grain Mustard also known as granary mustard, the seeds are mixed whole with other ingredients. Different flavors & strengths can be achieved through different blends of mustard seed species. Wild Strawberry is a common creeping plant that grows in forests, fields, lawns, forest edges, roadsides, & stream sides. It can grow up to six inches tall & its leaves are split into three leaflets. Wood Ear Mushrooms also known as jelly ear or by a number of other common names, is a species of edible Auriculariales fungus found worldwide. Yabbies are a type of inland freshwater crayfish found in Australia.

Yellow Mustard is the most commonly used mustard in the United States & Canada is sold as ‘yellow mustard’. A very mild prepared mustard colored bright-yellow by turmeric, it was introduced in 1904 by George J. French as ‘cream salad mustard’. Yellow mustard is regularly added to hot dogs, sandwiches, pretzels & hamburgers. It is also an ingredient of many potato salads, barbecue sauces, & salad dressings. Zaatar Yoghurt is a Middle Eastern spice blend that has a slight citrus note that goes well with vegetables. Zabaglione or Zabaione, is an Italian dessert or sometimes a beverage, made with egg yolks, sugar & a sweet wine. The dessert version is a light custard, whipped to incorporate a large amount of air. Zucchini or courgette is a summer squash which can reach nearly a meter in length, but which is usually harvested at half that size or less. Along with certain other squashes & pumpkins. It belongs to the species cucurbita pepo. Zucchine Flowers or courgette flowers are the flower of the zucchini/courgette plant. The flowers have a subtle flavour, reminiscent of young zucchinis, and can be eaten raw. The flowers are also frequently stuffed and cooked as a delicacy.

Tell me what you eat, and I will tell you what you are. anthelme brillat-savarin

BEVERAGE Armagnac More rustic than Cognac often with broader flavour profiles, Armagnac embodies the spirit of Gascony in more ways than one. Arneis Piemontese white variety producing aromatic dry white wines. Barbera The “second” grape of Piemonte produces rich, dark red wines with high acidity and grippy tannins that soften under the Australian sun for rips, soft reds. Beaujolais The most southerly region of greater Burgundy stretching from south of Macon to just north of Lyon. Mostly red wine produced exclusively from gamay grapes with emphasis on the fruit; wines are more serious nowadays than the frivolous days of the Beaujolais-Nouveau party festival. Blanc de Blanc Usually used on Champagne and sparkling wines meaning white wine from exclusively white grapes. Blanc de Noir White wine (usually Champagne and sparkling) made from red grapes, pinots in the cae of Champagne. Bobal Surprisingly the second most grown grape variety of Spain; it produces deepcoloured fruity, fleshy red wines. Botrytis “Botrytis Cinerea”, or noble rot, is a benevolent fungus that dehydrates & concentrates grapes for the production of intense, sweet dessert wines. Bourgogne Generic classification for wines of Burgundy: pinot noir for red, chardonnay for white unless specified as Aligote the other allowed white variety that must be labeled varietally. Brouilly The largest of the villages of the 10 Beaujolais that are labeled by their name (without reference to Beaujolais); plump, fruity wines that evolve quickly and can be drunk young. Brut Refers to dry sparkling wine, technically less that 12gm of residual sweetness. Cabernet Franc Perhaps the little brother to cabernet sauvignon, “Franc” is more fragrant and shines in St Emilion, the middle Loire Valley, Margaret River & Orange (NSW). Cabernet Sauvignon The “king” of Bordeaux grape varieties; grown extensively around the vinous globe, often producing excellent wines of great longevity. Calvados Apple brandy produced in lower Normandy; Calvados Domfrontais includes a minimum of 30% pears giving a fruitier spirit.

Chablis Wines from the most northerly commune of Burgundy: usually flinty dry wines made from chardonnay, the premier and grand cru wines achieve the depth and structure of the famous white Burgundies further south-east. Chambolle-Musigny By reputation one of the finest red wine communes of the Cotede-Nuits, the northern part of Burgundy’s Cote d’Or; elegant yet powerful pinot noirs of subtlety and grace. Champagne The wine from the defined region surrounding the towns of Reims and Epernay in France. The sparkling wines are produced from chardonnay, pinot noir & pinot meunier either blended or solo. Several other varieties (such as pinot blanc) are allowed but rarely used. Champagne Rose “Pink” Champagne made with the inclusion, or addition, of red wine. Usually more expensive, not necessarily better, but with aromas and flavours of the red fruit. Chardonnay The white grape of Burgundy, Chablis & Champagne; usually oakmatured, it produces textural white wines often of very high quality. Chassagne-Montrachet One of two villages (and wine regions) attached to the supreme Montrachet vineyard. Produces excellent white and very good red wines. Chenin Blanc The noble grape of the Loire Valley producing dry to luxuriously sweet wines from Vouvray, Montlouis & Quarts de Chaume. Successful but usually underrated in Australia. Chinati Classico The heart of the greater Chianti area in Tuscany generally producing finer wines from sangiovese blended with minor portions of other allowed grape varieties. Chinon Cabernet franc-based red wines from Chinon just south of Tours on the Loire River; these wines can be charming young but achieve surprising, and advantage, longevity. Cognac The region of southwestern France and the spirit that is produced there. Major houses dominate the market but boutique produces offer greater value. Cotes de Provence The wine region in the hills above the Mediterranean in south-eastern France producing white, red and most famously rose wines of note. These are pale but character roses made from Grenache, Syrah, Mourvedre, Cinsaut & Tibouren. Cotes-du-Rhone The largest, and most southerly, region of the Rhône Valley producing reds from 21 allowed grape varieties

(grenache supported by shiraz & mourvedre) and whites from 8 (grenache blanc but increasingly marsanne, roussanne & viognier). Cremant de Bourgogne Sparkling wine produced across the area of greater Burgundy from Chablis almost to Lyon; allowed grape varieties are chardonnay, pinot noir, Gamay, Pinot Gris, Aligoté, melon, pinot blanc & sacy. Made in the Champagne method. Crozes-Hermitage The northern side of the Hermitage hill in the central Rhone Valley produces elegant and fragrant red wines exclusively from shiraz grapes. Dolcetto Literally “little sweet one”, an Italian grape variety usually producing fleshy, sweetfruited red wines with good acidity. Fiano Southern Italian variety that has created excitement in Australian … mostly misguided but there are some good wines. Franciacorta Italy’s Champagne district on the southern slopes of Lago d’Iseo in Lombardy; sparkling wines are produced from chardonnay, pinot nero and pinot bianco with similar ageing requirements to Champagne. Gevrey-Chambertin has more grand cru vineyards than any other Burgundy region, earning it an enviable reputation for fine pnot noir. Gewurztraminer (Gewurz) traminer shows floral and spicy white wines that are perfect with Asian foods. Ignorantly too often overlooked. Grand Cru Meaning “great growth” this term usually indicates wines from vineyards classified as high quality; used extensively across the AC wine regions of France. Greco di Tufo White wine from s Campania in southern Italy made from Greco - a variety of ancestral Greek origins. The aromatic wines evoke stone fruits and crushed herbs. Grenache is the Rhone Valley’s “support” player, grenache appears as Garnacha in Spain and Cannonau in Sardinia in major roles. The backbone of the port industry in Australia for decades it is now highly appreciated in dry red blends, usually with shiraz & mourvedre. Gruner Veltliner Exciting grape variety from Austria that produces wines from simple zesty quaffers to profound age-worthy classics; promising examples are now available from coller Australian regions. Langhe The larger wine area south of Turin in Piemonte; in includes the famous vineyards of Barolo and Barbaresco but is a broader appellation for wines from the area. Late Bottled Vintage Port Originally destined for vintage

port, LBV spends longer in barrel (usually 4 - 6 years) and, while having much of the character of Vintage Port, can be drunk younger. Late Disgorged Champagne and sparkling wines that are kept on their lees for an extended period before disgorging; this develops complexity while retaining freshness on release. Liqueur Muscat Fortified muscat grapes aged for years in large old oak barrels. Internationally deservedly famous. Macon-Villages The wine region surrounding Macon in the Burgundy wine region; produces many excellent, medium- to fullbodied whites from chardonnay grapes. Wines from specific villages are usually superior. Madeira The islands off the coast of Portugal produce four styles of aged fortified wine from dry to richly sweet; age usually indicates quality. Malbec Originally from Bordeaux, malbec has found homes in Argentina and, to a lesser extent, Australia where it is mostly blended with cabernetor, occasionally, shiraz. Dark fruits with wintergreen notes. Malmsey The richest of the Madeira styles, made from malmsey (alt. for malvasia) grapes. Malt Whisky Whisky made from the fermented mash of malted grain with the added “single malt” if one source; Scotland & Ireland are the traditional source but Australia now offers some fine examples. Marsala Fortified wines from the western tip of the island of Sicily from Grillo, Inzolia, & Catarratto grapes; wines can vary from dry to rich and sweet, young to lone aged. Often mistakenly considered as cooking wine, these can be beautiful aperitif or digestive wines. Marsanne Originally a Rhône valley varietal that produces honeyed dry white wines there & in various areas of Australia, notably the Goulburn valley in Victoria. Merlot Usually the support act for Cabernet Sauvignon, it occasionally shines on its own for its flesh and structure. Montepulciano The second most planted red grape of Italy with growing popularity internationally; it produces a fleshy, plum and spice-infused red wine that is perfect for hearty meat dishes. Montepulciano d’Abbruzzo Montepulciano wine from the Abbruzzo region of southeastern Italy: juicy fruits, felsh and fine tannins make a great food wine. Moscato A delicate, sweet, frizzante white or pink wine made from muscat grapes. © BAYLEAF 2014 P61

Mourvedre Rhone Valley support act & the leading light of Bandol, Mourvedre is a dark, deepflavoured wine often blended with shiraz and grenache. Muscadelle The third and relatively minor grape variety of the Bordeaux region, it is mostly used to produce Tokay (now Topaque) in Australia and occasionally labelled as such. Muscadet Floral dry white produced from Melon de Bourgogne grapes in the region around the mouth of the Loire near Nantes. Wines can have increasing richness and complexity Muscat Literally a fruity - grapey - variety that produces various wine styles. Labeled “muscat”, in Australia it normally refers to sweet fortified wines from the variety that are rich and luscious and considered some of the finest fortified wines in the world. Nebbiolo The classic grape variety for Piemontese red wines, most notably Barolo & Barbaresco, it produces more accessable “Langhe” wines. Rarely successful outside Italy. Pinot Blanc The true sister of pinot noir; found mostly in Alsace, northern Italy (as pinot bianco) and Austria (as weissburgunder) it is also allowed in Champagne and Burgundy. It produces a rich and textural white wine often treated like chardonnay. Pinot Grigio / Pinot Gris Alternately named gris or grigio supposedly indicating richer and lighter styles of dry, pearflavoured, minerally dry white wine. Pinot Noir The red grape of Burgundy that produces usually elegant, fragrant, berry-flavoured red wines. Pouilly-Fuisse The most famous village of the Maconnais: chardonnay wines that can achieve depth and complexity rivalling wines from the Cote d’Or to the immediate north. Pouilly-Fume Sauvignon blanc wines from the eastern Loire Valley that give this variety its claim to vinincultural stardom. Prosecco A light Italian sparkling wine from the north-eastern provinces of Veneto and Friuli; unusually - as it is not the official grape name - the name is used for similar wines made in Australia. Riesling The noble grape of Alsace, Germany and Austria migrated to Australia with great success especially in the Clare and Eden Valleys and the Great Southern Western Australia, and more recently in Tasmania and the Canberra wine region. Rose Pink wine made either from slight red wine skin contact or from bleeding juice off red wine (called “saignee”); very

occasionally made from a blend of white and red wines. Rosso di Montepulciano South of Chianti on the southern borders of Tuscany, Rosso di Montepulciano is produced from a clone of sangiovese as the “second” wine of Vino Nobile. Roussanne Another Rhone Valley varietal often blended with marsanne to which it adds pear and herbal aromas and flavours. Saint-Estephe The most northerly of the Medoc communes of Bordeaux; cabernet sauvignonbased wines with sturdy character and tannic backbone that evolves well in bottle. Sancerre With neighboring Pouilly-Fume Sancerrre produces the world’s finest sauvignon blanc; wines of mineral intensity. Sangiovese The most widelygrown grape variety in Italy but most renowned for Chianti (along with Brunello and Vino Nobile); now grown extensively outside Italy and increasingly successfully in Australia. Sangiovese di Romagna Sangiovese has the added descriptive when grown in Emilia-Romagna but produces ripe, savoury reds with perhaps a rustic edge. Sauvignon Blanc produces racy dry wines on the Loire (Sancerre & Pouilly-fume), Bordeaux dry whites and is a support player in Sauternes. It has been an international success in blends from Margaret River and solo especially in the Adelaide but is most renowned in New Zealand where it produces everything from very good to horrid dry whites. Savagnin Mistakenly imported as albarino, this grape hails from the Jura in eastern France. Closely related to gewurztraminer it is aromatic, textural and fresh … a mistake worth making! Semillon The base of great Sauternes and, to a lesser extent, Bordeaux blanc, semillon has made a home in the Hunter Valley (and a lesser extent in Margaret River and Barossa Valley) with long-lived dry whites, and botrytis-effected sweet wines in other areas. SGN Fully termed “selection de grains nobles” - meaning selection of botrytis-effected grapes - to produce luscious rich and sweet wines. Shiraz The Rhone Valley’s ruling grape - at it’s zenith in Hermitage and Cote Rotie - shiraz makes excellent wines in Australia from juicy, quaffable wines to the world-renowned Penfolds Grange and Henschke Hill of Grace and many others. Soave Predominately garganegabased white wine from the veneto region of northern Italy; the wines are distinctive with “classico” wines showing more character and quality.

Solera The system (literally a set of barrels or containers) of progressively ageing wines; the end result is a blend of youth and age - freshness and rich complexity - that shows the best of the style of wine. Used for tawny, topaque, sherry, madeira, marsala, etc. Tawny Originally labelled “tawny port”, international legal requirements mean “port” must be deleted from the label. Tempranillo Spain’s major quality grape variety that is looking very promising in Australia. It shows bright red fruit flavours and can produce wines from juicy quaffers to intense, rich reds deserving years in the cellar. Topaque Previously called “Tokay” this is the new Australian name for fortified wines made from the muscadelle grape variety. Can be superb and some of Australia’s finest fortifieds. Touriga is the leading light of Portugal’s red and port wines, usually the major part of the blend or the single variety. Grown in Australia for many decades it is one of the exciting emerging varieties for red wine. Trocken The German descriptive for wines fermented dry. Valpolicella Wine region on the eastern shore of Lake Garda producing reed wine from Corvina Veronese, Rondinella & Molinara grapes for soft, rich red wines. Vendange Tardive “VT” means late harvest - wines produced from grapes allowed to overripen and partially dehydrate, concentrated their sugars and changing the flavours, and produce rich rather than overtly sweet wines. Verdejo Often confused with verdelho, this is a widely-planted Spanish white grape variety that produces aromatic, herbal-fruity wines of medium body. Verdelho Portuguese grape variety most famous for the semi-dry wines of Madeira. Performs well in warmer Australian areas producing a fleshy dry white with honeysuckle aromas and dry finish. Vermentino Indigenous to Sardinia and the Tuscan & Ligurian coastal regions, this aromatic white variety holds good acidity and is showing great promise in Australia. Vin Mousseaux Literally “sparkling wine” and a generic term when a higher appellation does not exist. Vintage Port Fortified red wine from the Douro River region of Portugal made only in certain, quality vintages, and bottled after less than 30 months in oak casks. Wines to age sometimes for decades. Viognier Redolent of stone fruit,

particularly apricot, viognier can be overly exotic solo but adds a lot to blends; a small - even tiny - amount can be advantage to shiraz wines, too much can be disastrous. Vouvray Dry to luscious white wines produced from chenin blanc in the region surrounding the village of Vouvray on the middle Loire River east of Tours. Vouvray Day on 14th February is the truly romantic replacement for Valentine’s Day … with their excellent sparking wines.

I cook with wine, sometimes I even add it to the food w.c. fields

Ask not what you can do for your country, ask what’s for lunch? orson welles

Since Apollo could no longer take her as his wife, he vowed to tend her as his tree and promised that her leaves would decorate the heads of leaders as crowns. Apollo also used his powers of eternal youth and immortality to render her ever green. apollo and daphne

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