Tasty Bites

Marilyn August 7th, 2006

Bretts’ Executive Chef Alastair McLeod & a grateful Sir Richard Branston

Bretts Wharf Events was the caterer last Saturday night at the Virgin Hanger Party.  3,000 people sat down to a dinner  in Virgin’s new hanger at the Airport – to a three course gourmet meal cooked onsite, with amazing entertainment – that went through to the early hours. Sir Richard Branston and the Premier were there, along with the cream of Brisbane’s business world.

Alastair McLeod, Bretts Executive Chef, gave me these stats to give you some idea of the enormity of the job:

*  6 kitchens, 8 bars, 60 chefs and 230 waitstaff

*  6000 canapes and 750 bottles of Champagne

*  Over 1/4 tonne of strawberries (try hulling that lot!)

*  10 litres of Irish malt whiskey to marinate the strawberries

*  80 litres of Veal jus

*  1.5 tonnes of ice, 2 shipping containers, 7 frigs, 1 golf buggy (for Big Al!)

And it confirmed the generosity of the hospitality industry. Businesses in direct competition to Bretts Wharf (Brisbane Convention Centre, Hilton Hotel, Bardon Conference Centre, Brisbane Club, Hillstone Function Centre and the QTC) all lent a hand with advice, loans of equipment and key staff . Industry heroes like David Pugh (Restaurant Two), PJ McMillan (Armstrong’s Seasalt), Alison Alexander (Masterclass Supremo), Janelle Peacock (F&B Manager Hilton), Rick Stephens (Brisbane Club), Jamie (Cha Cha Char), John MacDonald (Palatable Partners), 3 Cotah lecturers and many others – were there on the night giving invaluable expertise.

 Alastair tells me that as soon as the desserts went out, all power was turned off in the kitchens (66 ovens).  Why?  Because if HUMAN NATURE had started their set before this, they would ‘blow’ the entire venue!!

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