01

Aug

R465 per person excluding VAT

Canape’s passed around on designer plates according to your theme or colour scheme – choose 3 options

Caviar mousse topped with fresh dill served in a silver spoon

Mini parmesan cup filled with whipped brie and red pepper marmalade

Oysters in mini boxes baked with champagne cream topped with chopped dill

Mini sweet potato rosti with boursin cheese, courgette ribbons and balsamic tapioca pearls

Peppered shortbread finished with herb aioli, beef carpaccio and onion marmalade

Panko prawn skewer served with wasabi mayo

Plated starter – (choose 1 option)

Avocado tian topped with hot pan fried prawns with wasabi cream sauce and pickled cucumber

Creamy cauliflower soup with crumbled blue cheese and poached red wine pears garnished with cracked black pepper and a cheese twist

Pan seared scallops served on a carrot and ginger broth

Butternut cheesecake topped with a carrot jam served with a Butternut and feta salad, garnished with candied walnuts, drizzled with a mango chilli dressing and crème fraiche

On the table

Assorted warm artisan bread with a trio of hummus

Optional

Palate cleanser– please choose 1 option

Granny smith apple sorbet, served in a glass and finished with an apple chip and fresh garden mint

Lemon and lime sorbet finished with a drizzled of homemade lemoncello

Luscious lychee sorbet served in elegant bubble glass pots topped with whole lychees in syrup garnished with freshly picked garden mint

Plated main course – if you require a choice main course we will charge R75 per person excluding VAT

Seared and marinated fillet with a red wine balsamic reduction, seasonal spring vegetables and a cauliflower puree

Minted pea puree topped with seared seabass, pan fried asparagus, lemon beurre blanc topped with pea tendrils

Deboned lamb shank with parmesan crumb crust, mini lamb shoulder croquette, gorgonzola mash potatoes, baby stem vegetables

Seared chicken smothered in creamed spinach and artichoke sauce served with baby stem carrots and a bed off pan seared mushrooms

Vegetarian options – we will cater for 10% of the guest

Five herb ravioli with chanterelles, roasted tomato coulis and basil oil

Aubergine rollantini stuffed with 3 cheeses topped with marinara sauce served on baby stem vegetables

Opulent dessert display

Individual pots of tiramisu garnish with chocolate shards

Mini bubble pots with a duo of white and dark chocolate mousse topped with a crunchy almond caramel shard

Bowls of berry salad topped with freshly picked mint

Layered passion fruit mille feuille topped with edible flowers

Piles of homemade cranberry nougat

Orange brulee tart

Cheeseboard display

Cheeseboard – Trio of cheeses with homemade ginger wafers, grapes and sliced oranges

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The annual By Word of Mouth Festive Market & Workshops will be hosted at The Polo Room at the Inanda Club in Sandton on Saturday the 6th and Sunday the 7th of October 2018.
 
The times for the workshops will be announced shortly.
For those visiting the market only, an entrance fee of R70 will be payable at the door.
 
To book your tickets
email Zelda.Nhapi@bywordofmouth.co.za or phone 011 553 7600
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17

Jul

R320 per person excluding VAT

All cutlery and crockery to be included until the end of July

Drink on arrival

Gluwein garnished with cinnamon sticks, star anise and an orange slice

Canapes passed around on designer plates incorporating your colour scheme

Butternut soup sip topped with a swirl of crème fraiche topped with twisted cheese straws

Mini falafel served in a mini glass dish with bamboo skewer presented with a beetroot hummus

Warm stilton fritters skewered with a curly bamboo skewer served with a marinara sauce

Smoked salmon roll with red onion and coriander salsa drizzled with a mustard dressing  

Mini black chicken taco with sour cream, mango and chilli salsa

Marinated beef fillet skewer finished with spicy prego dipping sauce

Mini deconstructed beef wellington served in a mini glass pot topped with a phyllo shard

Something more substantial

Homemade pasta topped with our famous oxtail sauce, parmesan shavings and fresh herbs

Ultimate chicken shawarmas wrapped with in greaseproof paper

Mini silver bucket with goujons of fish, shoestring fries and watercress tartare

 Vegetarian – we will cater for 10% of the guest

Spinach and cheese balls topped with a creamy sage sauce, parmesan shavings and fresh rocket 

Dessert passed around for guest to help themselves

Pear with gingerbread and white chocolate mug crumble topped with homemade vanilla crème anglaise

Mini orange and chocolate cake with caramelized orange zest

 

 

 

 

 

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26

Jun

Assorted hummus including:

Beetroot hummus
Butternut hummus
Kale, spinach and pine nut hummus sweet potato and turmeric hummus

 

Carrot, orange, ginger and walnut dip

Pomegranate and aubergine salad with harissa and sundried tomatoes

Heirloom tomato and olive salad with z’atar drizzled with a buttermilk dressing

Black eye bean salad with diced peppers, spring onion dill and parsley

Quinoa pattie with pomegranate molasses and yoghurt

Roasted portabella mushroom with pine nuts and halloumi

Zucchini fritters with tzatziki

Served with homemade flat breads

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18

Jun

Special winter plated menu @ R400 per person excluding VAT

Cutlery and crockery included in the menu – valid until 31 July.

On arrival included in the menu price

Gluwein garnished with cinnamon sticks, star anise and an orange slice

Served with:

Warm cheese gougers

 Plated Starter – please select 1 option

Panko asparagus with charred orange segments, hollandaise and baby rocket leaves

Trio of slow roasted pork belly served on a mustard mash and drizzled with rich apple sauce

Butternut pancakes with a lentil and chickpea ragout topped with a burnt sage butter sauce, parmesan shavings and fresh rocket

Homemade butternut and mushroom ravioli topped with sage cream sauce, garnished with toasted pine nuts, basil pesto and parmesan shavings

Courgette and mint soup served with a swirl of herbed crème fraiche topped with a large bread shard topped with freeze dried flowers, pearls and micro mint leaves

Creamy cauliflower soup with crumbled blue cheese and poached red wine pears garnished with cracked black pepper topped with a cheese twist

 Plated Main course – please select 1 option – (if you require a choice main course we will charge an additional R75 per person excluding VAT)

Homemade fettucini pasta topped with oxtail sauce, parmesan and fresh herbs served in a fluted white triangular bowl

Deboned lamb shank served on mustard mash potatoes and sautéed wild mushrooms, accompanied by roasted winter vegetables, carrot puree, topped with phyllo pastry shard

Moroccan fish served on a spread off hummus, herbed cous-cous topped with green tahini and matbucha and fresh coriander leaves

Marinated beef fillet served with cauliflower puree, ratatouille vegetables drizzled with a bordelaise jus topped with battered onion rings

Caprese stuffed balsamic chicken breast served on lyonnaise potatoes, drizzled with a balsamic reduction, pan fried asparagus topped with deep-fried basil, sundried tomato oil

Vegetarian – we will cater for 10% of the guest

Pan-fried polenta topped with wild mushroom ragout, slow roasted vine tomatoes drizzled with a basil pesto dressing

Stuffed sweet potato with chickpeas topped with broccoli pesto served on pan fried mushrooms, sautéed asparagus

Plated Dessert – please select 1 option

Individual apple tarte tatin served with honeycomb, cinnamon ice cream drizzled with caramel sauce topped with thinly sliced dried apple disc

Caramelized banana crepe soufflé with mint crème anglaise topped with spun sugar

Red wine poached pears served in a fluted plated with mascarpone cream topped with cinnamon sticks, freshly picked mint and pistachio crumbs

 

 

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16

Apr

Join By Word of Mouth (voted Johannesburg’s Best Caterer for 18 consecutive years in a row) for their 4th annual Wedding Trend Showcase at the Polo Room on Sunday, the 20th of May.

Not only will the Wedding Trend Showcase exhibit the latest in wedding trends and culinary delights, but also re-create these trends in an elegant, timeless manner with elements that will appeal to every bride. A curation of 13 internationally inspired wedding décor designs; 6 bespoke wedding cakes as well as an exquisite display of tailor-made menu choices. Attendees can indulge in By Word of Mouth’s extraordinary tasting stations and wine bar as they make their choices for their own wedding day.

The Polo Room, 1 Forrest road, Inanda club, Sandton at 10:30am till 3:30pm. Tickets are at R220 per person. To book your tickets email Zelda.nhapi@bywordofmouth.co.za or phone 011 553 7600.

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06

Mar

Officially open for business on 1st March 2018.

Delicious homestyle meals, from our kitchen to yours.

Karen Short, industry disrupter and founder of the celebrated catering brand By Word of Mouth, introduces her latest pioneering venture, Frozen for You.

QUALITY

Our generous homestyle meals are made with quality ingredients and the best local produce.

CONVENIENCE

We take the stress out of cooking, saving you time and the cost of preparing meals from scratch.

ONLINE

With just a few clicks we can fill up your freezer for weeks in advance, for just about any occasion. For more information visit our online store at: www.frozenforyou.co.za

DELIVERY

For added convenience, we deliver to certain areas in Johannesburg. For more information please visit our website.

SHOP

Visit our flagship store Dainfern Square, Shop 54, Corner of William Nicol and Broadacres Drive, Fourways, Johannesburg.

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22

Jan

Retail Sales Supervisor and Retail Sales Assistant for immediate start:

By Word of Mouth is seeking a passionate and experienced Retail Sales Supervisor and Retail Sales Assistant to join our dynamic team.  The roles will be based in the Fourways, Johannesburg area.

For a full job description and more information, please contact: catherine.fowler@bywordofmouth.co.za

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20

Nov

INGREDIENTS

750g large potatoes

100g medium onions

1 egg

½ teaspoon Maldon salt

½ teaspoon black pepper

Olive oil

METHOD

1. Simmer the potatoes in their skins in salted water until they are half cooked. Cool completely and then peel

2. Grate into large shreds and add the finely chopped onion, egg and seasoning

3. Heat the olive oil in a large pan and place metal rings (5cm) into the pan

4. Place the potato mixture into each metal ring and press down to shape the potato into a flat disc

5. Remove the ring and turn the potato cake to cook the other side

6. Drain on paper towel

7. The rosti will need to be finished off in the oven for 6 minutes at 170 degrees.

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27

Sep

Tailor made Harvest buffet menu @ R430 per person excluding VAT

Drink on arrival @ R12 per person excluding VAT – (all beverages and alcohol to come from the bar)

Passion fruit Margarita served in an orange water glass with a salt rim and fresh lime wedges

 Or

Watermelon cooler garnish with fresh mint, watermelon wedge and coloured straw – (non-alcoholic)

Canape on arrival served on designer plates according to your colour scheme

Chinese spoon topped with tuna topped with wasabi cream, soy pearls, pickled ginger and nori dust

Mini parmesan lace cup with avocado and feta mousse topped with onion marmalade

Mini puff pastry round with a truffle cream, fillet mignon topped with spicy tomato chutney

We will do an opulent harvest table with different levelled plinths, with lots of fresh herbs on the display incorporating your colour scheme on the display

Thinly sliced balsamic fillet topped with a chimichurri sauce and roasted vine tomatoes

Oriental chicken salad topped with crispy noodles and spring onions

Soy and ginger salmon topped with crisp celery, thinly sliced radishes and cucumber ribbons

Accompanied by:

Baby spinach salad with dried cranberries, candied pecan nuts, mushrooms drizzled with a Dijon mustard dressing

Rustic butternut wedges and corn salad topped, avocado, pumpkin seeds drizzled with balsamic vinaigrette

Crunchy oriental slaw topped with toasted almonds and thinly sliced scallions

Iceberg lettuce wedges topped with creamy gorgonzola dressing and beetroot micro herbs

Wooden boards with sliced artisan breads served hummus, basil pesto, mushroom pate and butter on wooden boards

Desserts

We will do a dessert display using different levelled stands incorporating your colour scheme on the display

Frozen lemon cake topped with mini meringue kisses and edible flowers

Beautiful Tiramisu cake topped with chocolate shards, fresh berries and mint

Large martini glasses filled with fresh berries

Caramelised brie served with homemade biscuits including cumin biscuits and cheese biscuits served with fresh strawberries

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