Friday 26 June - Christmas in July(ish)

Recently I decided to become more proactive at work and to join the Social Committee. This was of course was fueled with wanting to have a Mid-Winter Christmas dinner, something that I had become accustomed to from my time working in Auckland. Little did I know that I wasn’t joining the Social Committee, but rather making one from scratch on account of all the previous members quitting. So that’s how I became the President of the Social Committee (and the sole member for a while).

Beef Broccolini 'Meat Carrot'

 But being the sole member has its perks, I had full reign over where and what everyone was going to eat at the dinner.

I managed to get a booking in at a Restaurant in Northbridge called Bonsai. Then I locked in a 16 course tasting menu for everyone. The items sounded delicious and I was told that the restaurant was excellent so needless to say I was very excited. I worked out a budget with one of the practice directors and off we went. This budget was of course blown by about a thousand dollars - he insisted that we had an unrestricted open bar and assured me that since partners were invited everyone would be on their best behaviour. I do recall thinking, as I looked around the room while people were pouring sake out of novelty sized bottles that this was probably not a good move, however everyone had a great time (I think) so who am I question the decision.

The Tempura Barrumundi

 Anyway, back to the 16 courses, which were (in order of arrival) Crispy Chicken Salad, Tuna Tataki, Wagyu Beef Tataki, Fresh Sashimi Spoons, Prawn Kushi Yaki, Pan Fried Scallops, Beef Asparagus, Fried Chicken Tosazu, Tempura Barramundi, Oyster Panko, Creamy Prawn Springrolls (I was truly drink at this course), Chilli Crab Claws, Takoyaki, Crispy Skinned Duck, Teriyaki Chicken, Teriyaki Wagyu Sirloin.

Sashimi spoons

 Unfortunately, being an open bar I couldn’t really critique each dish and as the night went on everything tasted like the best thing I’ve ever eaten, until of course I becoming so full that I was force feeding myself food so I didn’t feel I was missing out (I know food FOMO).

Tuna, going fast

 However, I would have to say the standout dish for me was the Chilli Crab Claws, although the scallops come in a very close second.

I thoroughly enjoyed the evening and all the stress of late RSVPs and pullouts was worth it. I had a few great drunken conversations with my bosses and colleagues which were hilarious. Everyone I spoke to on the night thanked me for organising such a great event (which was an added bonus). Hopefully the next event I organise would be equally as appreciated.

Pan fried scallops, butter...mmmm...

Beef Asparagus

Some chicken stuff, almost the end

Chilli crab claws...YUM

Thursday 12th May: Inlite NZ Launch Party

The Oysters

When it comes to good catering it seems that lighting companies are pretty awesome at it. Earlier this year we had a presentation from a lighting company, called Modus, about how they are bringing in We-Ef lighting products. When they came to show us their products they bought us lunch as well. It was good. There were chicken skewers, mini quesadillas, mini pies and a whole heap of other stuff. To top that off they bought desert too…little chocolate cakes and other sweet stuff. Bringing lunch is one but bringing desert for that free lunch is a whole new level.

Another lighting company called InLite (http://www.inlite.com.au/), had a launch party last Thursday for the launch of their New Zealand branch. We found out about it when one of my colleagues used their products for a project. One of InLite’s representatives came to our office to explain about what they could do for us, at the same time he dropped off a stack of invitations. On a side note, the guy was called Chris Watt…he was destined to work for a lighting company with a last name like that.

Filo Parcel

The event took place at Bubble, a bar on the Viaduct Harbour and following in the footsteps of other lighting companies there were canapés. As a few of my colleagues and I arrived at the opening, we were greeted by a tray of champagne flutes filled with Veuve Clicquot and we knew it was gonna be a good night.

Moments later I got my first canapé, a fresh oyster served with a tangy relish. It was delicious; the relish gave the oyster a sweet citrus flavour that was so much better than a simple squeeze of lemon juice. It was so good that by the end of the night I had eaten at least five of those.

After eating the oyster I caught up with my work friends and we then realised that this event was open bar. We decided to take it easy and just get what was on tap…Speight’s Summit Lager. However, one of my work colleagues decided he would reach the peak of this Summit and get trollied. But, he claims that no matter how much he drinks, drinking a can of coke just before he sleeps ensures that he will not be hung over the next day.

Later on (but before my work mate got drunk), I caught up with a few of my friends that I went to University with. We sat at a pretty sweet table where we were in the direct line of waiters bringing out fresh nibbles from the kitchen.

Next on the menu was deep fried filo parcels with a ricotta cheese filling. They were pretty tasty; however, it may have been because the dipping sauce it came with was really good. The same sauce was dished out with deep fried calamari. I am a fan of battered calamari so I guess I was already partial to giving the calamari a good review.

All the deep fried food had to be washed down with another glass of Summit Beer. I can’t decide whether Summit is actually a good beer or that the fact that it was free made it good, I guess I have to have a bought one to figure that out.

Meatballs

Being all refreshed I was ready for another round, this started with meat balls with a spicy tomato sauce. Usually meat balls are really good but I was kinda of disappointed at these one, they were dry, but because I was starving by the time they came I did eat four of five meat balls. Next was chicken skewers, these on the other hand were surprisingly good. The chicken was tender and juicy and the aioli that came with it topped it off.

All in all I think the event was a success and the catering was generally of a very high quality and me and my friends managed to convince one of the waitresses to just drop whole plates of nibbles at our table instead of walking around with the platter. 

Open bar is always a plus, and being greeted with champagne is a double plus. 

I hope the next event will be equally good or better.