Mistere- Corporate Catering, Gold Coast

Corporate Catering on the Gold Coast comes in many forms, we paired up for another amazing co-collaboration with Decinda and her magic team at Sugar & Spice Events to help launch the Luxury Gold Coast Hinterland Retreat Mistere. A truly stunning, uniquely Australian location, perched in the rainforest above Murwillumbah. Peace and tranquility are the cornerstone of this magnificent site, sprinkled with the soothing sounds of babbling creeks and birdsong.

The brief for this intimate event was for a lavish Rainforest Feast featuring local and indigenous foods, we designed a corporate catering menu to reflect the stunning location and showcase local ingredients. Decinda and her team created a Rainforest Wonderland, guests dropped at a secret location at the top of the property made their way down to the waterhole, guided and entertained along the way by a troop of performers channeling rainforest creatures, a la Cirque de Soleil. The first stop, a refreshment station, Ink Gin cocktails and a Rainforest Grazing table. Moving on to a special raised platform built by the waterhole for a Rainforest Feast. The theme continued with table runners of moss and pebbles, with menu beautifully scribbed onto giant leaves. The night was capped with a private performance by James Reyne…Corporate Catering on the Gold Coast next level!

CORPORATE CATERING GOLD COAST MENU INSPIRATION

ON ARRIVAL

• Dragonfruit palate cleanser on arrival.

• Ink Gin cocktail

RAINFOREST STYLED GRAZING TABLE

• An abundant spread with local oysters with fingerlime, Tasmanian trout gravalax cured with

beetroot, pink pepper and Ink Gin, Herb and rainforest derived dips, crudité, native dukkah,

marinated fetta, warmed spiced olives, macadamia and preserved lemon butter, chilli parmesan

and sumac polenta fingers

• Seed and nut activated lavosh, and bush spice pita shards, ficelle toasts and crackers

CANAPES

• Coffin bay Oysters with Ink gin & cucumber dressing, finger lime

• Nasturtium wraps with poached chicken, celeriac remoulade, honey roasted macadamia,

• Mini Kangaroo wellingtons wrapped in pancetta, puff pastry cases, bush plum pate

• Baby bruschetta of bunya nut pine pesto, bocconcini, heirloom baby tomatoes, Australian extra

virgin olive oil drizzle

THE FEAST

• Wattle seed bush damper made with Stone & wood ale, served with wattle seed and seaweed

butter

• Wild mushrooms fried with sage & thyme, gorgonzola, truffle parmesan, crispy sage, macadamia

pastry

• Endemic local leaves, sprouts & herbs, radish, white balsamic dressing

• Roll your owns; Yamba prawns with betel leaves, green mango, spiced peanuts, served with a lemon

myrtle and lemongrass aioli dipping sauce

• Everything goes salad with farmers markets’s seasonal best raw vegetables, palm hearts, bamboo,

lotus root, fruits, nuts, edible flowers

• Rainforest duck; twice cooked crispy duck, sour cherry master stock braise, pickled native hibiscus,

local lychee, lilly pilly

• Local Goonengerry dutch cream baby potatoes tossed with local herbs, citrus zest, pink pepper, a

little butter

• Warrigal greens sauteed with baby kale, lambs ears, sesame and ginger

DESSERT;

• Triple chocolate and macadamia brownies with Davidson plum, served with 6Tumbulgum

golden rum cream, plum syrup

What’s

Sarah DeNardi