The joy of entertaining
Some of us are naturals in the kitchen - Not only can we cook and converse simultaneously, but everything rolls out of our kitchens, effortlessly. We swan about gracefully, multitasking with ease, wine in hand, apron in place. We are the people who take innocuous ingredients and create culinary masterpieces in what seems like seconds - all with a nonchalant flick of the hand and that look that says “Well of course, it’s easy, darling.”
Then there’s the rest of us. Those of us who, for the staff get together, make the dreaded guacamole (for the third time this year) and kid ourselves the hot crab dip will be just a popular as always. We know better than to try a new recipe, if the occasion is even slightly important, and can be found crouched behind kitchen cupboards, coaching ourselves through the timing and execution of the 2nd and 3rd courses. Catering for large numbers is hell for us. Between the supermarket bill and the energy, worry and time required - there has to be a better way.
Enter Taro Scott from Tuckshop. Every other day Taro has standard orders for schools, public and private organizations, small businesses and private homes. “If I’m not doing plates for an entire group, I’m doing a couple of special dishes just to enhance what they already have.”
“It makes all the difference to my line up - I hate to cook, and I’ve little time and Taro always adds a couple of dishes that are conversation stoppers.” Susana Eaton is a regular at Tuckshop.
Taro has a wonderful veggie garden with fresh greens and uses his own delicious chook eggs where available. Basic catering like sandwich platters, fresh baked muffins, fresh pistachio and chocolate biscuits and fruit platters are a cinch. Then, there’s the popular baked ricotta’s with caramelised onion and roasted tomato, spinach and fetta tarts, or risotto balls. Or perhaps a dinner party option - Why not try Seared swordfish fillets for six on garlic and white wine risotto with an eggplant pickle.
The choices are endless and as Taro caters for many weddings too, he is keen to know about your particular occasion, the time of day, and the preferences of your palate, to ensure the food is as personalised as possible.
So the choice is yours - the same old list, with the shopping queue, worry, time off work and another favour asked of your ‘best foodie’ friend OR Harissa crusted lamb loin with lemon cous cous and a yoghurt dressing? Mmm. It’s certainly food for thought.
