For groups of 10 to 30 guests

This class is great for the real "foodies”. Guests are greeted with morning tea or afternoon tea, and from then on, with Ruth Pretty Catering chefs, are cooking for themselves. This can be geared towards lunch or dinner.

Suggested Programmes:

 

Lunch Programme
10.00am
Guests arrive at Springfield House
Morning tea (to include espresso) is served
10.30am Hands on cooking class begins
This is held in the farmhouse kitchen at
Ruth and Paul’s home
Our chefs work with your group to prepare lunch
1.00pm Pre-lunch drinks and passarounds are served
2.00pm Seated for lunch
4.00pm Estimated conclusion and guest departure
Dinner Programme
2.00pm
Guests arrive at Springfield House
Afternoon tea (to include espresso) is served
2.30pm Hands on cooking class begins
This is held in the farmhouse kitchen at Ruth and Paul’s home
Our chefs work with your group to prepare dinner
5.00pm Pre dinner drinks and passarounds are served
6.00pm Seated for dinner
9.00pm Estimated conclusion and guest departure

Price:
$240.00 (excluding GST) per guest

This price includes exclusive use of the Springfield House and Kitchen, a full set of recipes for guests to take home, Lunch/ Dinner Hands on Class led by Ruth Pretty Catering Chefs, and of course your handmade lunch or dinner to relish.

Prices excludes wine and beer. With your proposal we will show you a range of beverages to choose from.


We have a large range of menu options. Contact us on events@ruthpretty.co.nz for menu options to suit your group.

     

Christmas Menus

 

Traditional Christmas with a Twist

Caramelised Chilli Almonds
Little Pumpkin Scones
with Ham and Crab Apple Jelly
Turkey-Filled Beggars’ Purses
 
Hot Roasted Scallops and Prawns with Cognac

Little Flower Pot Bread

Whole Roast Turkey
with Old Fashioned Herb Stuffing,
Trivet Potatoes and Pan Gravy

Parmesan Crumbed Parsnips
Little Pumpkin Gratins
Minted Baby Peas

Bûche de Noël

Caffe L'affare Primo Espresso Coffee,
Loose Leaf Tea, Herbal Tea Infusion


Dreaming of a Green Christmas

Beef Salad Rolls with Mustard Sour Cream Dressing
Feta, Celery and Semi-Dried Tomato Salad
in Parmesan Cheese Tart Cases
Skewered Parmesan Chicken
with Green Goddess Sauce

Spanish-Style Peppers
with Garlic and Sherry Vinegar
Potato Salad with Tzatziki
Garlic Prawns with Chorizo

Roast Duck
with Pomegranate Glaze and Roasted Kumara
Whole Roast Salmon with Caramelised Onion
and Citrus Crème Fraiche
Quinoa and Cranberry Salad
Asparagus with Extra Virgin Olive Oil
Iceberg and Rocket Salad with Ranch Dressing

Almond, Orange and Chocolate Layer Cake

Caffe L'affare Primo Espresso Coffee,
Loose Leaf Tea, Herbal Tea Infusion

 

    

Barbeque Menus

From Good to Great on the Barbecue
 
Farm Raised Venison and Ginger Meatballs
with Citrus Glaze
Tuatua Fritters with Aioli

Herbed Lemon Scallops
Honey and Lemon Marinated Home Smoked
Salmon Fillet with Citrus Cream Fraiche
and Red Onion Pickle

Butterflied Corn-Fed Chicken
with Rosemary and Lemon
Butterflied Leg of Lamb with Rosemary

New Potatoes with Honey Mustard Dressing
and Crunchy Sprinkle
Asparagus Salad with Tomato Caper Vinaigrette
Springfield Garden Salad of Greens
with Herbs and Flowers

Tiramisu

Caffe L'affare Primo Espresso Coffee,
Loose Leaf Tea, Herbal Tea Infusion

Alfresco

Herbed Yoghurt Dip
with Pita Crisps and Toasted Walnuts
Prosciutto Wrapped Dates
stuffed with Preserved Lemon Couscous
Open Sandwiches of Barbecued Halloumi,
Onion Jam and Chargrilled Peppers

Barbecued Scampi Tails with Green Bean Salad
and Sesame Ginger Dressing

Fiorentina Style T-Bone Steak
with Rocket Mayonnaise

Sundried Tomato and Basil Potato Cakes
Summer Vegetable Salad
with Orange, Cumin and Mint Vinaigrette
Stuffed Tomatoes
with Cucumber and Sourdough Bread
Springfield Garden Greens with Walnut Dressing

Jelly Tip Pavlova Roulade

Caffe L'affare Primo Espresso Coffee,
Loose Leaf Tea, Herbal Tea Infusion

 

    

Winter Menus

Out to Impress


Emmental Toasties with Basil Pesto

 Saffron Crepes with Roasted Pumpkin and Cumin

 

Venetian Style Sweet and Sour Gurnard Salad with Citrus

Frenched Lamb Racks

with Lemon and Peppercorn Paste and Lamb Jus

 

Potato and Pancetta Gratin

 Roasted Parsnips
and Shallots with Macadamia Nuts

 Melange of Broccoli, Brussels Sprouts
and Celery with Parsley Oil

 

Passionfruit Creme Brulee with Zespri Green and Gold Kiwifruit Salad with Ginger

 

Caffe L'affare Primo Espresso Coffee,
Loose Leaf Tea, Herbal Tea Infusion


The Big Roast

Prosciutto, Fig and Rocket Rolls

Spinach and Feta Fritters


Coquilles St Jacques

Salt and Pepper Squid with Lemon Drsesing

Garlic Prawns with Chorizo

Coriander, Mint and Yoghurt Flatbreads

 

Roasted Suckling Pig
with Rosemary, Buttery Apple Sauce and Pork Jus

Roast Kumara, Lime and Garlic Salad

Roasted Carrot Salad
with Black Olives, Coriander and Dill

Melange of Winter Vegetables
with Orange Cumin Dressing

 

Raspberry Bubbly Jelly; Choux Pastry Swans with Strawberry Cream; Chocolate Cheesecake Brownie

Caffe L'affare Primo Espresso Coffee,
Loose Leaf Tea, Herbal Tea Infusion