Hanrick Curran 30th Anniversary
Culinart Creative Catering was the first port of call for Hanrick Curran to take care of their significant 30thAnniversary company celebrations. Angela Winton, the company’s Business Improvement Consultant and event organiser for the big day, had a clear image in her mind of what she wanted to see on the night: a White Room showcasing some interesting cheeses, a Blue Room displaying a variety of fresh Australian seafood, and a Red Room with cured meats from across the globe. Culinart were also to be accompanied by a Sommelier serving in the Red Room and a Whiskey bar in reception.
Culinart’s Events Team and Executive Chef Jayson Manners worked hand in hand with Angela to put together a tantalising and suitable menu for each of the rooms, sourcing quality produce both locally, interstate and internationally. The White Room included Maffra cloth cheddar aged 18 months, Witches Chase triple cream brie, gorgonzola dolce and Soignon ashed chevre served with fig and walnut log, baby pears and Waji quince paste.