Quality Catering Key to Wedding Day Success

Your most memorable day deserves quality catering to match. Your wedding is a chance to share a beautiful celebratory meal with friends and family. Keeping all the guests well fed on exceptional food to remember is one of the key elements to wedding day success so choosing the meal and the right wedding caterers is one of the most important things on your wedding To Do list.

Couples today are looking for food at their wedding that reflects their personalities, their tastes and lifestyles. Often the most memorable weddings are the ones where the bride and groom have an idea of something a little out of the ordinary for their wedding meal. However, working out the details of what that is can be tricky and if you’ve got a catering budget to stick to, it might also be impossible.

wedding catering tauranga












That’s where good wedding caterers come in – with a wealth of experience to draw on, they can provide a fantastic, distinctive, cost-effective wedding menu on a budget. They should ask you lots of questions and offer ideas that will complement the style of celebration you’re looking for. The best caterers should also be able to tell you what sort of menus have been successful at recent weddings.

Many brides and grooms are focused on their day being as relaxed as possible but also want to be good hosts. Great wedding caterers will take a lot of stress, hassle and responsibility out of the day for you, helping to ensure it’s a day of smiles for everyone. So if delicious food and great service is important to you, let Lemongrass Catering take care of your wedding catering in Tauranga so you can concentrate on enjoying this special celebration.

There are many professionals whom you’ll need to assist you with your wedding day, including a videographer, wedding dress and car hire, a florist and other essential services. There are also many businesses selling gift boxes and other gifts whom you should consider as wedding gifts.

Polenta Muffins with King Prawns

August 27th 2016

To prepare you for the silly season I thought it might be time for some canape recipes. Practice, embellish, and enjoy this week’s recipe so when the occasion arises ‘were having a party’ you are good to go with a variety of nibbles to impress with a selection of no fail recipes close at hand.

While I have used prawns as the showstopper easily change the topping for something else.  These muffins can work with basically anything you have on hand. Smoked salmon, Brie, Pepper dews. The muffins are best made on the day and literally take only a few minutes to mix together and cook so no need to stress and less time in the kitchen.

If you have a mini ice cream scoop this makes a really easy job of portioning out your mix into the muffin tins.

Have a great weekend and happy making and bakin, and if all else fails you still have us at Lemongrass Catering to bail you out of a sticky situation.  



Mini polenta muffins with King Prawns

¾ c self-raising flour
2 tbsp. cornflour
½ tsp. baking powder
½ cup polenta
¼ tsp. finely chopped chilli
3 sunblush tomato – finely chopped
2 tbsp. fresh chives – finely chopped
1 tbsp. sugar
2/3 c milk
1 egg
30 g butter, melted

½ tub Cream cheese
1 lemon – zest and juice
Fresh herbs- finely chopped

King Prawns, pepperdews, Brie
Finely chopped fresh herbs

Pre heat oven 180’c.  Lightly grease 2 x mini muffin tins. Sift flour, cornflour, baking powder into bowl, stir in chilli, sun blush tomato, sugar, fresh chives.  Make a well in centre and add wet ingredients. Fold gently with metal spoon until just combined.
Fill muffin tins ¾ full. Bake for12- 15 minutes. Place on cooling rack until required.

In a bowl mix cream, zest and juice of lemon, herbs, to a smooth spooning consistency, pile or pipe  on top of cooled muffin, top with king prawns, and sprinkle with fresh herbs.

Belinda Lombard, owner Lemongrass Catering Company. www.lemongrasscatering.co.nz . Follow us on facebook.com/lemongrass catering. Catering for all your Wedding, Corporate and Private events.


Baklava Recipe

July 16th 2016- Bay of Plenty Times /Flaver Magazine

Some weeks blur into a big old mess!  I didn’t win the lottery!  I got a phone call from the editor to make sure I hadn’t fallen off the side of the earth as my recipe hadn’t made it to her desk for cut off time. My daughter, rolled her eyes at me for the first time, and apparently one day my son will refuse to kiss his mummy goodbye at school …………..but we still have baklava!

This Greek sensation is something that we don’t make all the time as it is one of those sweet treats that either has to be hidden away in the kitchen or we double the mix as the staff, me included do enjoy this sweet treat with a strong coffee.

Don’t be alarmed at pouring the hot syrup, which looks a lot, on top of the cooked baklava, with some time it will all soak in and still have a really good crunch.

If you have some ‘rosewater’ lurking in the cupboard adds a couple of drops to the syrup, and while I used almonds and walnuts, you could just about use any nuts you have in the pantry, pistachio looks very pretty.

Have a wonderful weekend and happy baking.


I packet of Filo pastry
150g  almonds- coarsely chopped in food processor
150 g  walnuts – coarsely chopped in food processor
¼ c caster sugar
1 tsp. cinnamon
¼ tsp. fresh nutmeg
about 250 g – melted butter

1 ½ c sugar
1 c water
¼ c honey
1 lemon rind and juice

Preheat oven to 180°C. 

Combine walnuts, pistachios, sugar and cinnamon in the bowl.

Remove the filo pastry from its packet and lie flat on the work bench. Cover with a dry clean tea towel and then a damp tea towel. (This will keep the filo from drying out while making the baklava.)

Brush a shallow 18 x 28cm cake tin with melted butter.  Take one sheet of filo and brush with butter, place in tin, do this again until you have 6 layers of filo.  Sprinkle half of the nut mix over filo, spread evenly. Add another three sheets of buttered filo, and then other half of the nut mix.   Finish off with 6 more layers of filo pastry. Make sure last piece is buttered.

Using a sharp knife cut through into little squares/diamonds. Bake for 40/45 minutes, or until golden brown.

While cooking make the honey syrup combine honey, sugar, water, lemon rind and juice in a saucepan and stir over high heat until sugar dissolves. Bring to the boil and maintain over medium heat for 10 minutes or until the syrup has thickened slightly.  Remove from heat and allow cooling slightly.

Pour syrup evenly over top of baklava when it comes out of the oven and leave in tin to cool completely. You may need to cut through the baklava with knife to separate pieces.

Belinda Lombard, owner Lemongrass Catering Company. www.lemongrasscatering.co.nz . Follow us on facebook.com/lemongrass catering. Catering for all your Wedding, Corporate and Private events

Fish Curry Recipe

Fish Curry






While fish curry may not rock your socks off, I assured you, you may well be converted, from the ever popular butter chicken.

Cooked in a flash the flavours of this curry make it a tongue tingling experience.   Served with plain rice and if you have time knock up some fresh Nan bread, and this will keep the troops at bay for another day.

Double up on the ‘sauce’ and freeze half for another day. To be honest, like a lot of curries they get better the following day, so this is a great back up. Try making it with chicken, vegetable or sliced pork fillet.

You will notice that I have used frozen Basa fillets, for the main reason that it is staple in the deep freeze, and the Basa Fillets hold their shape in this curry. If using fresh fish, use a firm variety that won’t flake too much.  Check out  lemongrasscatering on Facebook today , and pick up the Nan bread recipe today as well.

Fish curry                                               

2 tbsp. oil
2 tsp. cumin seed
½ tsp. fennel seed
1 small cinnamon stick
1 onion – finely diced
3 garlic cloves
Thumb knob of ginger – peeled and grated
½ – 1 chili – de seeded and finely chopped
¼ cup fresh coriander
1 ½ tbsp. turmeric
1 ½ garam masala
1 tsp. salt
1 tbsp. tamarind puree
1 tbsp. tomato paste
1 tin coconut cream
500 g fish – diced – I used frozen basa fillets
1 tbsp. lemon or lime juice
Boiled eggs, spring onions, coriander  – garnish


Heat a frying pan on medium – low heat. Add cumin, fennel and cinnamon. Cook stirring for 1 to 2 minutes.  Cook 30 seconds.  Add onion. Cook stirring for 3-4 minutes until soft.

Add ginger, garlic, chili and coriander. Cook stirring for 1 – 2 minutes. Add turmeric, garam masala and salt. Cook stirring for 1 minutes. Add tamarind, tomato paste, coconut cream and ¼ c water. Bring to the boil. Reduce heat to low simmer for about 5-6 minutes until slightly thickened.

Add fish. Cook uncovered for about 10- 15 minute. Season with salt and pepper. Stir through lemon juice . Serve with rice .  Garnish with Boiled eggs, spring onion and coriander.

Belinda Lombard, owner Lemongrass Catering.  www.lemongrasscatering.co.nz
‘LIKE’ us on Facebook/lemongrasscatering, to follow what we do during the week

Muslie Slice recipe

muesli slice





Breakfast – Breaking the Fast!  Fast is the key word, morning times can be fast and furious, especially if you have kids, and before you know it, that window of breakfast opportunity is gone, as time, tick, ticks away.

I have taken to Smoothies, granted the parsnip based smoothie I had yesterday, has not been my favourite, but how   I stand on my breakfast pedestal, and feel so very healthy afterwards!!   Smoothies are the ultimate in fast foods, and I have perfected my carrot, apple and pear Smoothies with oats, but one cannot live on liquid alone. Try this muesli slice, which is loaded with goodness, and perfect to accompany your Smoothies on the run.

This recipe is forgiving in the fact that you can substitute some of the ingredients. So long as the amounts are the same, change the fruit mix for dried apricots, take out the sunflower seeds and add chocolate pieces.

Fruit and Nut Muesli slice

2 ½ c rolled oats
½ c long thread coconut
¼ c sunflower seeds
¼ c pumpkin seeds
2/3 c  mixed fruit – I used Christmas fruit mix
½ c cashews – chopped
¼  c vegetable oil
3 tbsp. brown sugar
½ c honey – liquid
1 egg – beaten


Preheat oven 140’c. Line a 20 x 30 cm tin with baking paper.  Place all dry ingredients in bowl. Mix all wet ingredients except egg in a small pot. Heat on stove to until sugar dissolves.  Add wet to dry, mix, and add egg. Press mix into baking tin and bake for 40 minutes or until golden brown. Cool and cut into slices.

Belinda Lombard, owner Lemongrass Catering.  www.lemongrasscatering.co.nz
‘LIKE’ us on Facebook/lemongrasscatering, to follow what we do during the week

Lime and Cranberry Cosmo Cakes

lime and cranberry cakes

Lime and Cranberry Cosmo Cakes

185g butter
1 cup of caster sugar
2 cup Self raising flour
3 eggs
½  c milk
1 lime, zest only.
2 tbsp. dried cranberries – finely chopped
1 tbsp. orange zest 


Pre heat oven @ 170’c. Grease baking tins. Cream butter and sugar. Add egg one at a time.  Add lime and orange zest and dried cranberries. Alternate flour and milk. Don’t over mix.  Spoon into baking tins. Bake for 15-20 minutes until golden brown.  Cool 5 minutes and turn out onto cooling rack. When cool ice with water icing, but use lime juice instead of water, add a drop of green colouring (Just a drop!) spoon on top of cakes and decorate with finely sliced cranberry, crushed pistachios and glitter

Walnut Strudel Cupcakes

Walnut strudel cupcakes

Walnut Strudel  Cupcakes

180 g butter – softened ¾ c brown sugar – firmly packed
2 eggs
2 c self-raising flour
2 tsp. instant coffee, mixed with 1 tbsp. boiling water
¾ c milk
1 tsp. vanilla bean extract

100g g walnut pieces
1/4 c brown sugar firmly packed
½ tsp. ground cinnamon
¼ tsp. ground nutmeg


Pre heat oven 180’c.  Line a 12 pan muffin tin with paper cases.  Cream together butter and sugar together until light and fluffy. Add eggs, one at a time, and then add vanilla. Alternate flour with milk, add coffee. Spoon into cases.  Mix walnut pieces, sugar and spices together and pile on top of cupcakes.  Bake for 20 minutes.  Remove from oven. Delicious served warm  with a dollop of lightly whipped cream with a drizzle of runny honey or wait until cold and ice with a coffee water icing.

Apple, Lime and raspberry shortcake

Raspberry and apple slice
Raspberry and apple slice








While ice cream is  for summer, oh, come on……………..ice cream is for all year, and no matter how full you think you are , there is always  room for ice cream.  Autumn puddings hot out of oven but still on the light side of the big winter pudding (that I so love) can only be improved with ice cream.

Originally this recipe was for morning tea, but I really couldn’t resist a small morsel while hot, then the ice cream came out and the whole recipe turned on its side with the addition of a hot raspberry sauce swirled around the side.

While this recipe is the double whammy. Wonderfully light and moist because of the apples, dust with icing sugar, or swirl on some whipped cream topped with more toasted almonds, or drizzle with a very lemony drizzle icing. This multitasking recipe will be a winner, no matter which way up you decide to serve.

Apple, Lime and Raspberry shortcake

150g butter – softened
½ cup caster sugar
2 eggs
1 tsp. vanilla extract
1 ½ cup plain flour
1 tsp. baking powder
1 apple – peeled and sliced thin
½ cup frozen raspberries
½ zest lime
1 tbsp. brown sugar
2-3 tbsp. sliced almonds


Pre heat oven 180’c. Line a 22cm square tin with baking paper.  Cream together butter and sugar. Add vanilla extract. Add eggs in one at time and beat together.  Add flour and baking powder. Mix together. Take ¾ of mix and place in tin and smooth out. Top with sliced apples, scatter raspberries, and zest over lime.  Sprinkle over brown sugar. Top with spoonfuls of remaining mix, and spread out lightly. Top with almonds. Bake in middle of oven for 25 minutes.   

Belinda Lombard, owner Lemongrass Catering.  www.lemongrasscatering.co.nz
‘LIKE’ us on Facebook/lemongrasscatering, to follow what we do during the week


Aubergine Parmigiana

Have you ever noticed that things are always cuter when they are smaller?   This year I have grown baby aubergine, small, glossy, perfectly shaped purple globes.

Now I know that aubergines are not to every ones tastes, but with some clever cookery skills and the crispy parmesan topping, it will prove to be a tasty side or main dish. Take out the cheese you have a dish for vegan taste buds as well.

To be honest there was a method to my madness with this recipe, that I had a left over French bread stick , that you know I if you don’t eat it on the day it really is never that great the next , so waste not want not!!
So I took inspiration with a classic recipe ‘parmigiana’.  Traditionally made   with a meat ‘schnitzel’ coated in breadcrumbs, topped with a tomato sauce, mozzarella and parmesan.

This week’s recipe could be a 5 a day vegetarian recipe, that although prodimately made with aubergines, can be adapted to whatever vegetable you on hand.  Try a pumpkin and spinach; swap the mozzarella with mascarpone for an instant creamy version.

Enjoy your cooking and have a great week.

Aubergine Parmigiana-esk

1 kilo baby aubergines
1 onion – finely diced
1 red pepper – diced chunky
1 clove garlic – finely chopped

1 tin tomatoes
2 tbsp. tomato paste
1 tsp. balsamic vinegar
¼ cup red wine or water
1 tbsp. sugar
1 tsp. oregano

Left over French bread – 1/3 stick
Grated parmesan
250g mozzarella
Olive oil


Cut aubergines in halves or quarters- depending on size. Place in colander and sprinkle with salt, leave for 30 minutes to draw out liquid from the aubergines.  Rinse off with water and pat dry with paper towels.  Drizzle over olive oil and toss through. Heat a grill plate or use the BBQ, and grill the cut sides. (You can get away with skipping this part, if short on time). Meanwhile, make the quick tomato sauce.

In a pan, heat with a drizzle of olive oil, sauté onion for 3- 4 minutes, add pepper, cook for two minutes, and then add garlic, cook for one minute and then add in tin of tomatoes, tomato paste, red wine or water, vinegar and sugar. Bring to boil and reduce to medium heat and cook for 10 minutes. Season with salt and pepper.  You made need to add a splash more water, if sauce becomes too thick.

Place aubergines in a greased baking dish, pour over tomato sauce. Dice up the mozzarella and scatter on top, sprinkle with parmesan and then top with tour up pieces of French bread. Drizzle over top with some olive oil and sprinkle with more parmesan. Bake at 180’c for 20-30 minutes. Serve with your favourite cut of meat or serve with a summer salad.




The Bay News Recipes

Belinda is the weekly recipe writer for the Bay of Plenty Times free paper, The Bay News.  Since January 2011, she has providing the recipe for the paper along with all the photos.

Kiwi Koeksisters
America has the doughnut. New Zealand the Lamington. English has Scones. Australia………tried to steal our Pavlova and South Africa has koeksisters.  Similar to a doughnut, deep fried and then dropped into thick cold spiced syrup.

Already I can hear the South Africans……………….these are not koeksisters, they are not big enough, they are not plaited…………but wait, they might just  be better than  Ouma’s!!! My Husband is South Africana and although he complains about these short finger koekies, he always manages to somehow eat another and another, and then blames the kids!!

Traditional koeksisters are three pieces of dough plated together, but I have come up with a great alternative bite size treat, that is quicker to cook and is perfect with a cuppa or for little hands, but don’t forget the napkins.

Koeksister are a basic staple in South Africa at any birthday, special event, and generally there is a member of the family which is their specially.  It is important to make the syrup the day before so that it is very cold for dunking in the hot koeksister when they come out of the fryer.

Kiwi Koeksisters

2 cups plain flour
½ tsp. salt
2 tbsp. baking powder
4 tbsp. butter
1 egg
½ cup water
Oil for frying
1 kg sugar – yes one kilo!
1 ½ cups water
½ tsp. ground ginger
I lemon sliced


Make syrup the day before and leave in fridge.  Put syrup ingredients into pot and bring to boil, turn down and continue to simmer till all the sugar has dissolved and you have thick syrup. Place in containers, lightly cover with cling film and place in fridge when cool.


Sift flour, salt, baking powder and rub in butter to resemble breadcrumbs.  Add egg and water a little at a time to form soft, but not sticky dough.  Knead to a ball and place in bowl and cover, leave for 1 ½ – 2 hours to rest.  Place dough on bench and roll out till about 1 ½ cm thick.  Cut into fingers and fry in hot oil till golden brown.  Take out of fryer and drain and then immediately dunk into the cold sugar syrup and lift out and place on a dish. The syrup soaks into the koeksisters; any excess syrup can be poured back over.  Place in a suitable container. They last several days if left covered in the fridge.