Following on from our recent new Corporate Boardroom Catering Menu post last week, we have another menu item to show.

Beetroot Salad

Three types of roasted beetroot – Baby Beetroot, Golden Beetroot and Target Beetroot, served with goats curd, radish and Beetroot crisps.

Topped with dried olive soil and edible flowers

Further to our new Corporate Boardroom menu post last week, we are today highlighting the Kingfish Sashimi.

The cured, lime caught, Kingfish is served with Black Garlic, sesame seeds, and watercress.

Our full Corporate Boardroom Catering menu can be found here.

Our fruit and vegetable suppliers at Sydney Markets keep us up to date with what is in season.  We also like to check Sydney Markets website for what’s in season.

Most stone fruits are in season,  Summer through Autumn.

Plums are just coming to the end of their season.  So we thought we would extend the season by making Plum Paste for use on our Corporate Catering cheese platters.

We also like to use the Plum Paste for individual cheese platters for our Boardroom Catering clients in Sydney.

Our Plum Paste is lightly spiced with cinnamon and takes about 90 minutes for the brew to set.

Here we show the paste creation.  Still a bit of time to go yet.

It seems everyone is talking about the Smashed Avocado Generation (SAG).

Apparently, our Deputy Prime Minister’s favourite RM William’s is offering new gold boots to fit perfectly with the SAG.

According to the SMH, the sharemarket is also offering ETF’s for the Smashed Avocado Gen’ers.

And mortgage broker SoFi is offering a month’s worth of Smashed Avocados on Toast if clients purchase a home with a SoFi mortgage.

In case you are wondering how many Smashed Avocado meals it takes to purchase a house in Australia’s capital cities. The corporate world has the answer to that.  It is the Smashed Avocado Index.

Here at Avocado Group, we think of smashed avocado as, well, smashed avocados.

We have noticed a few of our corporate catering clients are increasingly requesting our smashed avocado, poached egg with roasted Roma tomatoes for conference morning tea.

We are more than happy to oblige.

One of our favorite Sydney restaurants is moving to Melbourne.

Sepia Restaurant in Sussex Street has been at the top of the Sydney food scene for the past eight years.

Good Food reports today that Chef Martin Benn and Front of House manager Vicki Wild will be teaming up with Chris Lucas in Melbourne early next year.

Sepia has been awarded the coveted Restaurant of the Year award, four times.

There have been many great items on the Sepia menu over the years, none better than Forest Floor (pictured).

This dish was first introduced the year after the restaurant opened and has been a staple on the menu ever since.  Some readers will remember the dish from when Benn appeared on Masterchef in season eight.

Mitch Lienhard has been named the 2016 S.Pellegrino Young Chef of the Year at a gala event in Milan.

The San Francisco-based chef’s signature dish, “roasted duck with spiced orange and yam”, beat out 20 finalists from across the globe as the best Young Chef in the world.

“It’s really exciting,” Lienhard said, commenting on his big win. “I feel like I’ve prepared for this moment, but I don’t feel like I’ve prepared for this moment. I’m ecstatic.”

His winning dish was a reminder of his home state of Michigan, with aromas of burning leaves and maple.

More information at Goodfood.com.au  Photo: World’s 50 Best