Fancy yourself a bit of a foodie filly? Win the trifecta for culinary skills, canapés and creativity with these top notch catering tips from Ed Dixon, of Melbourne catering company Ed Dixon Food Design, who will be catering at the track this year. You’ll neigh be stuck for ideas again…
1. It’s all about finger foods…
No fine filly likes fumbling with food in a nice frock. “Finger food is the way to go for the races – either trackside or at home,” explains Ed. “With champagne in one hand, select food that can be easily eaten with that other free hand, ensuring it’s no more than a mouthful in size. We love picnic style entertaining for the races. Ensure your food isn’t too messy or sloppy to eat – you’d hate for dirty fingers to be rubbed off onto pretty frocks, or food spilling out of mouths and down dresses. Steer clear of foods that stain too – beetroot relish is a no go.”
2. Think quality!
Yes, you can serve up ready-made food, but for wow factor, invest in a few star quality items to get the tongues wagging. “Race days for us are all about simple high quality produce that tastes delicious,” explains Ed. “A recipe you could easily make at home is Superior Gold Smoked Salmon Rosti (recipe below). The key is to pick the highest quality ingredients available.”
3. Keep your cool
Logistics are never fun, but they are a necessity when it comes to food. “Keep the food in plastic containers in eskies,” advises Ed. “Serve your food on smaller platters or timber boards so there are only a few things out at a time. We do not recommend large platters of cheese, sushi or dips as they often melt and dry out on a long warm day.” Stuck for gear that will do the job? Décor have a great range of wine coolers, cooler bags and match-up systems to keep your food air-tight.
4. Mix it up!
“Compliment food with a cocktail,” suggests Ed. “A warm race day is the perfect opportunity to enjoy a jug of Pimms with some fresh strawberries, orange and cucumbers. The great thing about a cocktail is you can pre-mix it in a big ice tub which can be hidden under the bar in a shady place.” For ease and taste, The Carousel recommends Vodka O ready-made in Pineapple, Cucumber & Mint Big win? Go big with a Tequila Blu Cardamom Mojito (see recipe below) and for bubbles, we love Gooree Park 2012 Sparkling Pinot Noir, $24.
Vodka O ready-made in Pineapple, Cucumber & Mint is an infusion of pineapple, cucumber and mint. Ideal for a sweet and refreshing tipple at the trots.
Tequila Blu Cardamom Mojito and Tequila Blu Vanilla & Grapefruit Old Fashioned. For more great recipes visit here.
Gooree Park 2012 Sparkling Pinot Noir, $24.
5. Ask for help!
“Good help is hard to find, but I think it’s worth finding,” Ed suggests. “Having someone to help run the bar and hand around food means you get to enjoy your day. They could even drive your car home if it is down at the track, how handy! If you don’t know where to find good help, ask cousins, nieces, nephews, or even ask your colleagues if they know anyone interested in some extra money for a few hours work. If you’re trackside and looking for staff to assist at your site, any of the licensed caterers, including Ed Dixon Food Design, will be able to provide staff to serve their food.”
6. Stress less, plan ahead.
“Race days are fun but can be a long day,” Ed warns. “Avoid getting up at the crack of dawn to make the food – think about things you can serve fresh with little preparation. Again, smoked salmon is great on race days, as it can be served on its own requiring little fuss. One of our most popular race day food items is mini smoked salmon brioche rolls with lemon and dill crème fraiche, spinach and baby capers. These can be easily stored in a hamper box and served as is or on a black platter to make the food pop. Another great thing to do is purchase some of the food entirely. Perhaps consider making a few things yourself, and also purchasing a food hamper. There are a few companies including Ed Dixon Food Design who make food hampers specifically for race goers. These hampers don’t just need be enjoyed at the track as they are perfect for races entertaining at home too!”
The Carousel’s tip: make life easier on yourself and buy a few ready-to-go snacks. We are addicted to Tyrrells Crisps, available at Coles.
MAKE IT!
Superior Gold Smoked Salmon Rosti
Impress with the decadence of this dish. Serve for brunch with champagne, for two. Make smaller rostis to give you tasty entertaining morsels.
Makes: 12
Serves: 4 as an Entrée
Preparation Time: 40 minutes
Cook Time: 20 minutes
INGREDIENTS
200 grams Superior Gold Smoked Salmon
700 grams waxy potatoes
1 tablespoon, chopped thyme leaves
60 grams butter, melted
1 egg, beaten
1 tablespoon caster sugar
1/4 cup white vinegar
2 baby cucumber
200 grams mascarpone
1 lemon, rind and juice
1 bunch chives, finely chopped
1 tablespoon chopped dill
METHOD
1. Place potatoes into a pot of cold salted water, bring to the boil, then simmer, cook for 5 mins. Drain and cool.
2. Grate cold potato into a bowl. Add thyme, butter and egg mix well.
3. Heat the sugar and vinegar together, dissolving the sugar. Peel slices of cucumber into a bowl, pour over the pickling liquid. Pickle for 15 mins, drain.
4. Heat enough oil in a pan to cover the base of the pan by 2mm. Gently fry, 1/3 cup measures of potato mix, 3 mins on each side.
5. Mix the mascarpone, lemon rind, juice and chives.
6. Serve rostis topped with mascarpone, salmon and cucumber.
Serve with a Pinot Gris.
What are some of your delicious catering tips? Tell us in the comments below!
