When local Jeweller Gems & Jewels wanted to celebrate Danish supplier Ole Lynggaard Copenhagen’s 50th Anniversary, they called on Peter Ford Catering to create a 5 course degustation Danish inspired menu. The jewellery boutique was transformed into an amazing dining room. Surrounded by fine jewellery 40 VIP guests dined on 5 delectable courses matched with local wines. This event took corporate functions to a new level, Peter Ford Catering was delighted to be part of it of the evening. For more information on the jewellery visit www.gemsandjewels.com.au
Buangor Cobb & Co Stables was the setting for this intimate country wedding. Guests strolled over from the local church to the delightful charm of the Cobb & Co Stables. Canapés and bowl dishes complimented the relaxed atmosphere of the day.
From the client -
Thank you so much for catering our wedding! You and your staff were amazing and so attentive!
….And the food was absolutely delicious and perfect! Our guests are still raving.
Thank you also for all of your guidance in the lead up to our big day. We really appreciate all of your help.
We honestly couldn’t have asked for anything more.
THANK YOU!! Louise & Jake
P.S We’d love to see the photo of us with the awesome Paella if you still have it on your phone!”
A lavish marquee on a family farm set the scene for an elegant New Years Eve Wedding. Peter Ford Catering delivered a Table Banquet style menu which complimented and enhanced the tranquil, social ambience of the evening. Every aspect of this wedding was truly individual, a guest from each table was invited to carve the meat and the meal was complete with ice-cream cones for dessert, a perfect option for a warm summer evening.
BLOGGERS and journalists from around Australia are spending the weekend watching Ballarat blossom.
Writers from publications such as Home Life, The Australian and Sunday Style, as well as bloggers from mamamia and Eat and Drink, were invited to spend two days seeing the best Ballarat has to offer in art, culture, food, wine, fashion, shopping, gardens and events.
The journalists were invited as part of the second annual Ballarat Regional Tourism “Ballarat in Bloom” spring-summer marketing campaign.
BRT business development and events manager David McMahon said the event was about showcasing Ballarat to journalists, writers and bloggers from around Australia.
“It’s about changing the myth of Ballarat and really exploring it, not just with events but local attractions as well,” Mr McMahon said.
“It was the second time we’ve done it and it was a raging success in 2012.
“It’s about getting an online platform to spread the word about Ballarat. The value of this PR Ballarat couldn’t buy.”
The writers were split into three groups, including one aimed at food critics, one for families and the third for vintage fashion.
Peter Ford Catering created a menu for the first group, which also visited local producers Inglenook Dairy and Spring Creek Organics.
The families group was entertained by Ballarat’s four main attractions: Sovereign Hill, the Ballarat Wildlife Park, the Museum of Australian Democracy at Eureka and Kryal Castle.Original Article
Just a quick note to say thank you for the fantastic food & service on Saturday. We were bowled over by the professionalism of your staff and do please pass on our gratitude for the splendid way they orchestrated the serving of the food and drink with such a light touch. Thank you also for the time you took to look after Bree & Dennis over the planning and execution of the catering.
Best regards, Liz
THE saying “it takes a village to raise a child” has been taken to heart for Aron Siermans, according to family friend Victoria Armstrong.
“He has just really touched everybody,” Ms Armstrong said.
Aron, now 5, was left without his mother Sharon after she was murdered last April. He is now in the care of his grandparents, John and Denise Siermans.
Friends of the Siermans have banded together to help secure Aron’s financial future with a cocktail fundraiser next weekend.
Ms Armstrong said Sharon was her friend, tenant and employee.
“One of the things that hit me from the victim impact statement from Sharon’s brother was that Sharon would have died not knowing if Aron had lived or died,” Ms Armstrong said.
“We want to make sure John and Denise can continue to bring him up without financial stress.
The fundraiser will be held next Saturday at the Ballaarat Mechanics Institute from 6.30pm, with canapes by Peter Ford Catering and performances by indie singer Emmy Bryce and band 21/20.
More than 100 auction items have also been donated.
All the night’s proceeds will go to The Purple Butterfly Foundation, set up for Aron’s financial future and to raise awareness of internet dating dangers.View Original Article
RESTAURATEURS are capitalising on tourists visiting the city during the summer, while Ballarat locals flock to the coast.
With a number of inner-city restaurants and cafes shutting up shop until the end of this month, clever caterers and cafe owners remain open for business.
Red Peppa co-owner Sheree Allen said her Sturt Street eatery remained open over the summer holidays and only closed on public holidays.
“It does work a lot in our favour by not closing during this time,” Ms Allen said.
“Ballarat does empty out, most people go to the beach.”
Ms Allen has noticed since 2010 that since tourists were more common customers than locals during summer.
“There’s quite a few tourists around town, most Ballarat locals disappear,” she said.
“But it wouldn’t be our quietest month.”
Caterer Peter Ford is also reaping the benefits of tourism.
The owner of Peter Ford Catering said the catering industry was growing in Ballarat.
“We’re definitely up on last year,” Mr Ford said.
“It’s interesting really with the election (last year) and there (were) more weekends (last) year.”
The former AnsoniA chef said the silly season was the busiest time of year for the catering industry.
“Catering is a growing industry in Ballarat,” Mr Ford said.
“There are more people doing private functions than before.”
Jackson’s & Co head chef Travis Ray agreed it was the trend for people to head out of town in summer.
“I think people head down to the beach … Ballarat goes pretty quiet during January and February,” Mr Ray said.
Mitchell Harris Wines co-owner Craig Mitchell said they had closed their bar over the Christmas period for a chance to prepare themselves for this year.
“This is the only year we will do it though,” Mr Mitchell said.
“We took time out to plan how we could take our business to the next level.”
FOR the record, Peter Ford has no aspirations to be the next celebrity chef.
“I’m too ugly and old,” says Peter, 50, in his characteristic self-mocking style.
MORE: Peter Ford’s DVDs available through videoproduction.com.au/shop or Peter Ford Catering, Ballarat, ph: (03) 5339 2466; peterfordcatering.com
“I’ll never be the next Nigella, she’s too luscious. And Jamie Oliver has that appealing lisp.
“There’s so many chefs in front of cameras, people are sick of them. Who is running restaurants anymore?”
Yet despite his protestations Peter – who runs his eponymous catering company in Ballarat – is happy to be the frontman for a series of DIY DVDs all about cooking.
He started last year with Sausage Making With Peter Ford, progressed to The Whole Hog: Nose to Tail Butchery, and has just completed his third, Preserving, for Fruits, Vegetables and Meats. So why, if he has an aversion to celebrity cooking, do the DVDs?
“I have the type of personality I’ll give anything a go. It’s like I’ll put anything in my mouth for the sake of tasting it.”
In his personal life this philosophy has extended from sailing to motorbiking, and in his sensory life it has extended from eating duck’s tongue to insects and various beastly testicles. While Peter has no background in TV production, he says when he was approached by a production company to produce the DVD series, sold around Australia, he jumped at the chance.
“None of it is rehearsed and I do get nervous and get the giggles and it can take a while to get through it,” he says.
“But once I punch myself in the arm I am capable of delivering one long sentence.”
Self-deprecating as he is, Peter has a sound base from which to spruik his food education DVDs. He was raised in Mornington and left school at 16 to work in a local restaurant. Once he’d decided cooking was to be his career he picked up the Good Food Guide, chose the top three restaurants and applied for an apprenticeship. “The first one I rang was Fanny’s and when
I told them I’d hitchike from Mornington to the train at Frankston and meet them in Toorak they gave me the job because they liked my enthusiasm.”
During these early years Peter would help on his parent’s newly purchased farm in Kyneton, slaughtering chooks and sheep, learning how to butcher a carcass. He then had a long career in the restaurant industry, working overseas and around Melbourne before moving in the late ’80s to Kyneton to raise his four children, with wife, Louise.
While working in central Victoria, he immersed himself in the traditions of kitchen gardens, seasonal and local – trendy now, but unrecognised back then. The family then moved back to Louise’s home town of Ballarat, where Peter established his own catering company in 2000.
While the majority of his work is catering for functions, he also has a sideline in The Real Meal, packaged dinners for busy people, such as handmade potato gnocchi and red Thai duck curry, which use local ingredients and are sold at independent supermarkets.
“When I worked in restaurants I didn’t give caterers much weight. But I was converted. It’s a far more stable job and the beautiful thing is every day I get to create a kitchen somewhere different.’’ Peter says while TV shows such as MasterChef leave “me cold’’, he enjoys the likes of Luke Nguyen’s friendly culinary adventures around Vietnam, or British chef Hugh Fearnley-Whittingstall’s promotion of seasonal, local food.
“Food conservation is so important, the diversity of food. There used to be more than 800 species of corn but now on the main street there’s just four.
“If we don’t keep eating some foods they’ll disappear and we’ll all be eating frozen, canned, chemical meals.”Original Article