Serving and Heating Instructions

Boneless Turkey, Charcuterie Stuffing, Orange-Cranberry Sauce (includes a jar of cranberry sauce)

HEATING INSTRUCTIONS 

Boneless turkey with a Christmas sausage stuffing enrobed in crepinette & our housemade cranberry sauce

• Take your turkey from the fridge 60 minutes prior to cooking & leave it out to come up to room temperature  
• Preheat oven to 170 degrees C (fan bake)  
• Take your turkey out of the bag, discard the bag 
• Pat dry the turkey & place in a greased and baking paper-lined roasting dish
• Place dish in the centre of the oven, check after 30-40 minutes 
• To ensure the meat is cooked, the centre should reach an internal temperature of 75 degrees C  
• If you do not have a meat thermometer, cut the turkey in half to test.  If it is not hot enough, return to the oven covered with aluminium foil checking every 5 minutes  
• Once you have achieved your desired cooking temperature leave out to rest for 10-20 minutes before slicing
• Arrange on a serving dish alongside our housemade cranberry sauce

Christmas Banquet Gold | Main Course Only

GLAZED HAM 

HEATING INSTRUCTIONS 

• Take your ham out of the fridge 60-90 minutes before cooking, and leave it out to come up to room temperature  
• Preheat oven to 150 degrees C (fan bake)  
• Take ham out of the bag, discard the bag 
• Pat-dry the ham & place it in a greased oven dish, slather the ham with the enitre jar of glaze
• Place the dish in the centre of the oven, check after 45-60 minutes 
• Once the ham is heated through, increase oven temperature to 200 degrees C (fan bake)
• Every 4-5 minutes, spoon the glaze from the bottom of the pan over the ham until you have reached your desired level of glazed-stickiness
• When satisfied with the glaze, remove it from the oven and let rest whilst you prepare your turkey
• Slice thinly & serve alongside our house mustard & some grilled pineapple
• TIP – select an oven dish that is preferably non-stick & that fits your ham snugly. Too much empty surface area may result in some of the ham glaze sticking to the dish & possibly burning
• TIP – do not leave in the oven too long as the sugars in the glaze will burn
• TIP– your ham can be cooked several hours in advance or the night before

STUFFED TURKEY & CRANBERRY SAUCE

Boneless turkey with a Christmas sausage stuffing enrobed in crepinette & served with our housemade cranberry sauce

• Take your turkey from the fridge 60 minutes prior to cooking & leave it out to come up to room temperature  
• Preheat oven to 170 degrees C (fan bake)  
• Take your turkey out of the bag, discard the bag 
• Pat dry the turkey & place in a greased and baking paper-lined roasting dish
• Place the dish in the centre of the oven, check after 30-40 minutes 
• To ensure the meat is cooked, the centre should reach an internal temperature of 75 degrees C  
• If you do not have a meat thermometer, cut the turkey in half to test.  If it is not hot enough, return to the oven covered with aluminium foil checking every 5 minutes  
• Once you have achieved your desired cooking temperature leave out to rest for 10-20 minutes before slicing
• Arrange on a serving dish alongside our housemade cranberry sauce

POTATO PUREE

A decadent blend of local whipped potatoes & butter, heat just before serving.

• Place bag of whipped potato directly in a pot big enough that the bag may lay flat, fill with water
• Bring to a slow simmer for 10 minutes
• Very carefully remove the bag from the pot and serve the potato in a pre-warmed serving bowl
• Garnish with a sprinkle of fine herbs such as chives, parsley or thyme tips

Heirloom Carrots 

• Pre-heat your oven to 180 degrees C
• Place carrots and butter in a baking paper lined baking dish, place into the centre of pre-heated oven for 20 minutes
• Once the carrots are hot and gained some colour, remove from the oven & add the hazelnuts, serve on your choice of platter or plate either as a hot or cold side-dish.

PRO TIP – once removed from the oven,  add a squeeze of fresh orange or lemon juice before garnishing with hazelnuts.

Cos Salad 

• Pre-heat your oven to 180 degrees C
• Place the parmesan & garlic crumb and crispy pork cheek bacon into separate lined baking dishes, and place into the centre of the preheated oven for 5 minutes or until warm and crisp (leave out to cool for 10 minutes prior to serving)
• Place the pre-washed and pre-cut lettuce onto your choice of platter, and dress generously with the dressing provided.
• Garnish generously with the parmesan & garlic crumb + pork cheek bacon

Christmas Banquet Platinum | Grazing Box | Seafood | Main Course | Dessert

GLAZED HAM 

HEATING INSTRUCTIONS 

• Take your ham out of the fridge 60-90 minutes before cooking, and leave it out to come up to room temperature  
• Preheat oven to 150 degrees C (fan bake)  
• Take ham out of the bag, discard the bag 
• Pat-dry the ham & place it in a greased oven dish, slather the ham with the enitre jar of glaze
• Place the dish in the centre of the oven, check after 45-60 minutes 
• Once the ham is heated through, increase oven temperature to 200 degrees C (fan bake)
• Every 4-5 minutes, spoon the glaze from the bottom of the pan over the ham until you have reached your desired level of glazed-stickiness
• When satisfied with the glaze, remove it from the oven and let rest whilst you prepare your turkey
• Slice thinly & serve alongside our house mustard & some grilled pineapple
• TIP – select an oven dish that is preferably non-stick & that fits your ham snugly. Too much empty surface area may result in some of the ham glaze sticking to the dish & possibly burning
• TIP – do not leave in the oven too long as the sugars in the glaze will burn
• TIP– your ham can be cooked several hours in advance or the night before

STUFFED TURKEY & CRANBERRY SAUCE

Boneless turkey with a Christmas sausage stuffing enrobed in crepinette & served with our housemade cranberry sauce

• Take your turkey from the fridge 60 minutes prior to cooking & leave it out to come up to room temperature  
• Preheat oven to 170 degrees C (fan bake)  
• Take your turkey out of the bag, discard the bag 
• Pat dry the turkey & place in a greased and baking paper-lined roasting dish
• Place the dish in the centre of the oven, check after 30-40 minutes 
• To ensure the meat is cooked, the centre should reach an internal temperature of 75 degrees C  
• If you do not have a meat thermometer, cut the turkey in half to test.  If it is not hot enough, return to the oven covered with aluminium foil checking every 5 minutes  
• Once you have achieved your desired cooking temperature leave out to rest for 10-20 minutes before slicing
• Arrange on a serving dish alongside our housemade cranberry sauce

POTATO PUREE

A decadent blend of local whipped potatoes & butter, heat just before serving.

• Place bag of whipped potato directly in a pot big enough that the bag may lay flat, fill with water
• Bring to a slow simmer for 10 minutes
• Very carefully remove the bag from the pot and serve the potato in a pre-warmed serving bowl
• Garnish with a sprinkle of fine herbs such as chives, parsley or thyme tips

Heirloom Carrots 

• Pre-heat your oven to 180 degreesC
• Place carrots and butter in a baking paper lined baking dish, place into the centre of pre-heated oven for 20 minutes
• Once the carrots are hot and gained some colour, remove from the oven & add the hazelnuts, serve on your choice of platter or plate either as a hot or cold side-dish.

PRO TIP – once removed from the oven,  add a squeeze of fresh orange or lemon juice before garnishing with hazelnuts.

Cos Salad 

• Pre-heat your oven to 180 degrees C
• Place the parmesan & garlic crumb and crispy pork cheek bacon into separate lined baking dishes, and place into the centre of the preheated oven for 5 minutes or until warm and crisp (leave out to cool for 10 minutes prior to serving)
• Place the pre-washed and pre-cut lettuce onto your choice of platter, and dress generously with the dressing provided.
• Garnish generously with the parmesan & garlic crumb + pork cheek bacon

Italian Dark Chocolate Christmas Pudding

• Remove the pudding from the fridge 40-minutes prior to serving
• Run a butter knife around the edge of the pudding to release it from its mould
• Select a platter larger than the pudding itself and place it over the top of the pudding mould, then swiftly rotate the pudding mould and your tray 180 degrees to turn the pudding out directly onto your platter – before lifting the mould away from the pudding, allow 10 seconds for the pudding to 100% release itself
• If the pudding has formed cracks during the turning out process, gently press the pudding back together
• Garnish with the white chocolate crumble & cherries, serve immediately

PRO TIP – ensure that your platter has a lipped edge to avoid the sauce from running off it. If you have any high-quality flaked sea salt, add a sprinkle to your pudding for that extra flavour punch.

Christmas Day Catering Banquet Seafood + Main Course

GLAZED HAM & GRAIN MUSTARD

HEATING INSTRUCTIONS 

• Take your ham out of the fridge 60-90 minutes before cooking, and leave it out to come up to room temperature  
• Preheat oven to 150 degrees C (fan bake)  
• Take ham out of the bag, discard the bag 
• Pat-dry the ham & place it in a greased oven dish, slather the ham with the jar of glaze
• Place the dish in the centre of the oven, check after 45-60 minutes 
• Once the ham is heated through, increase oven temperature to 200 degrees C (fan bake)
• Every 4-5 minutes, spoon the glaze from the bottom of the pan over the ham until you have reached your desired level of glazed-stickiness
• When satisfied with the glaze, remove it from the oven and let rest whilst you prepare your turkey
• Slice thinly & serve alongside our house mustard & some grilled pineapple
• TIP – select an oven dish that is preferably non-stick & that fits your ham snugly. Too much empty surface area may result in some of the ham glaze sticking to the dish & possibly burning
• TIP – do not leave in the oven too long as the sugars in the glaze will burn
• TIP– your ham can be cooked several hours in advance or the night before

STUFFED TURKEY & CRANBERRY SAUCE

Boneless turkey with a Christmas sausage stuffing enrobed in crepinette & served with our housemade cranberry sauce

• Take your turkey from the fridge 60 minutes prior to cooking & leave it out to come up to room temperature  
• Preheat oven to 170 degrees C (fan bake)  
• Take your turkey out of the bag, discard the bag 
• Pat dry the turkey & place in a greased and baking paper-lined roasting dish
• Place the dish in the centre of the oven, check after 30-40 minutes 
• To ensure the meat is cooked, the centre should reach an internal temperature of 75 degrees C  
• If you do not have a meat thermometer, cut the turkey in half to test.  If it is not hot enough, return to the oven covered with aluminium foil checking every 5 minutes  
• Once you have achieved your desired cooking temperature leave out to rest for 10-20 minutes before slicing
• Arrange on a serving dish alongside our housemade cranberry sauce

POTATO PUREE

A decadent blend of local whipped potatoes & butter, heat just before serving.

• Place bag of whipped potato directly in a pot big enough that the bag may lay flat, fill with water
• Bring to a slow simmer for 10 minutes
• Very carefully remove the bag from the pot and serve the potato in a pre-warmed serving bowl
• Garnish with a sprinkle of fine herbs such as chives, parsley or thyme tips

Seasonal Greens 

Your greens have been re-blanched and dressed with olive oil & sea salt, we recommend serving these cold and crunchy as a salad with lashings of roasted sesame sauce. If your heart is set on hot veggies, then place the greens into rapidly boiling water for 20-30 seconds strain and serve immediately. Garnish with roasted sesame seeds or chives if you have them available.

Italian Dark Chocolate Christmas Pudding

Italian Dark Chocolate Christmas Pudding

• Remove the pudding from the fridge 40 minutes before serving
• Run a butter knife around the edge of the pudding to release it from its mould
• Select a platter larger than the pudding itself and place it over the top of the pudding mould, then swiftly rotate the pudding mould and your tray 180 degrees to turn the pudding out directly onto your platter – before lifting the mould away from the pudding, allow 10 seconds for the pudding to 100% release itself
• If the pudding has formed cracks during the turning out process, gently press the pudding back together
• Garnish with the white chocolate crumble & cherries, serve immediately

PRO TIP – ensure that your platter has a lipped edge to avoid the sauce from running off it. If you have high-quality flaked sea salt, add a sprinkle to your pudding for that extra flavour punch.

Italian Date Night (working title)

Treat yourselves to a cosy, delicious night in with our homemade lasagne for two, layered with rich slow-cooked sauce, velvety white wine sauce, and fresh pasta made from scratch, right here is Brisbane. Paired with a delicious, freshly baked garlic and rosemary focaccia, this meal is the perfect combination of comfort and romance.

Ready to heat and serve, no stress, no prep, just pure enjoyment.

Whether it’s your weekly ritual or a special surprise, this is the kind of date night you’ll want to make a tradition.

Pre-scored Iron Bark Smoked Ham, Brown Sugar Glaze & House Mustard (2-2.5kg, boneless & pre-scored, includes jar of glaze & mustard)

HEATING INSTRUCTIONS 

• Take your ham out of the fridge 60-90 minutes before cooking, leave it out to come up to room temperature  
• Preheat oven to 150 degrees C (fan bake)  
• Take ham out of the bag, discard the bag 
• Pat-dry the ham & place in a greased oven dish, slather the ham with the jar of glaze
• Place the dish in the centre of the oven, check after 45-60 minutes 
• Once the ham is heated through, increase oven temperature to 200 degrees C (fan bake)
• Every 4-5 minutes, spoon the glaze from the bottom of the pan over the ham until you have reached your desired level of glazed-stickiness
• When satisfied with the glaze, remove from the oven and let rest whilst you prepare your turkey
• Slice thinly & serve alongside our house-mustard & some grilled pineapple
• TIP – select an oven dish that is preferably non-stick & that fits your ham snugly. Too much empty surface area may result in some of the ham glaze sticking to the dish & possibly burning
• TIP – do not leave in the oven too long as the sugars in the glaze will burn
• TIP– your ham can be cooked several hours in advance or the night before

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