Beverly Sutherland Smith
Beverly Sutherland Smith
Beverly Sutherland Smith

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Small intimate occasions or larger functions, private or corporate, we offer personal and individual menus created especially for each client.
We make everything ourselves so can guarantee the freshest and best seasonal food and will organise your function so you are left free of any stress for your special occasion. We don t have standard packages but can tailor any function to suit your budget and taste, paying close attention to all details. Our staff are experienced and caring and we are known for generous, fresh menus, presented beautifully. Click here to see Beverley's Cookbooks.

One of the most popular kinds of parties at the moment whether it be for a wedding, a casual birthday or cocktail party. These are some of our most requested items for a fingerfood party.


  • Home made tart cases with a caramelized onion filling
  • Tiny pasties of puff pastry rolled around minced chicken and herbs with tomato relish
  • Baby cases filled with Bolognese sauce and topped with Parmesan cheese
  • Thai chicken patties with sweet chilli sauce and mayonnaise dip
  • Croutons with mushrooms, port, onion and cheese topping
  • Turkish bread strips with a roasted capsicum, onion and melted cheese topping
  • Chicken strips crumbed with pistachio nuts with an orange dipping sauce
  • Home made spring rolls with chilli and lemon dipping sauce

  • Asian pork and chicken slice with sweet pickled ginger and coriander sprigs
  • Zucchini and cheese mini muffins made with virgin olive oil
  • Home made smoked salmon pate with lemon topping and capers on French bread
  • Fresh corn patties with some various toppings such as smoked salmon, ham dice, etc.
  • Vegetarian Vietnamese rice paper rolls with a dipping sauce
  • Fillet of beef salad mixed with horseradish and relish in tiny spoons
  • Fresh salmon salad in an Asian green herb sauce in mini cases
  • Small club sandwiches with a variety of different fillings

    Note We bring all platters, decorations, tiny cocktail napkins, etc., if required also heating equipment or small oven which is included in this costing.


    These are created around the best of each season s produce so vary during the year. A few of the menus which have been recently requested are given so you have a guideline:

  • Moulds of Fresh and Smoked Salmon with Avocado and Wasabi Mayonnaise
  • Roasted Moroccan Vegetables served with Marinated Racks of Lamb
  • Layered Ice Cream Fruit Terrine with Confetti of Fresh Fruits, Almond and Green Peppercorn Praline

  • Chestnut and Madeira Soup
  • Fillet of beef on a Root Vegetable Mash with a Mustard and Horseradish Herb Relish
  • White Chocolate Soufflé Cake with Tangerine and Passionfruit Sauce
  • Taillevent Appetiser of Goats Cheese and Tomato Pesto and Tiny Salad with Basil Oil
  • Baby Free Range Chickens Braised in Cider Sauce with Sicilienne Crumb Topping
  • Peach Terrine with Ginger Whiskey Cream

    A Buffet is often a choice for a larger lunch or party when you don t want table service. As examples we offer a selection of seasonal dishes such as:
  • Fillet of Steak sliced in a Green Herb Sauce
  • Basmati and Turmeric Rice Salad with Spices, Topped with Cashew Nuts
  • Tomato and Buffala Mozzarella with Pesto and Fresh Basil
  • Potato Salad in a Lemon and Mint Mayonnaise
  • Roasted Eggplant with Balsamic and Fresh Herbs
  • Stuffed Capsicum with Parmesan and Crumb Crusty Filling
  • Marinated Cucumber with Sweet Chilli Sauce
  • Spinach Salad with Shredded Omelette Topping
  • Small Chicken Patties wrapped in Proscuitto
  • Moroccan Vegetables in a Spicy Sauce
  • Salad of Ocean Trout with Wasabi Mayonnaise and Tomato Mayonnaise
  • Avocado in Lemon Sauce with Toasted Walnuts
  • Chinese Style Fried Beans with a Sweet Sour Sauce

  • All the photos shown here are from Beverley's book: The Seasonal Kitchen

    Click here to contact Beverley

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