Wedding Catering Inspiration

Duck Confit

Duck ConfitMy all time favourite dish to cook….and to eat! Duck confit!

Secret recipe! Don’t ask or I will have to kill you!Duck Confit | bon appétit Bon appetit!


The French love oysters. Throughout history, oysters have been rumoured to be aphrodisiacs! While Nico has no proof of that, he knows the act of sharing oysters he prepares with your beloved will indeed be a beautiful sensuous experience!!!

Pictured above is Te Matuku oysters with balsamic vinegar and fried leek julienne.

Star Anise and Ginger Mussel Fritters

Mussel fritters

Croquembouche wedding cake

Croquembouche wedding cake is a traditional French wedding cake. It translates to “crunch in the mouth”. This says it all! You get the hard caramel crunch as a first hit, then, the softness of the choux and crème patissiêre comes to smooth it all! A real winner.

I put this one together last week-end at a very entertaining dinner party in Palm Beach, in Waiheke Island, for a 50th birthday bash.

I hope you enjoyed it David, Happy birthday again!Croquembouche wedding cake

It’s Choux Time!

Mini croc en bouche with chocolate sauce and berry coulis…

3 fillings for the choux: Bailey’s, Chocolate and café Patissiére.

This was the dessert at Batch last week end, Urban Escargot catered for the “Waiheke Island Artist in Residence” Fundraiser. Fantastic venue, great company, Awesome wine, even the sun came out for a few minutes!

Here is a before shot:


Here is a middle shot!Choux galoreChoux Galore!!!

Choux Recipe (Easy as!):

100gr butter, 250 ml water, a pinch of salt, a pinch of sugar.

Bring to the boil, then add 1 cup of flour stirring energetically with a wooden spoon on low heat for 3 minutes.

Off the heat incorporate 4 eggs one by one still stirring with your wooden spoon.

Pipe on a tray, cook in the oven for 25 minutes at 180C.