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30/07/2011
The Mexican Garden now offers exciting Tuesday promotions - currently kids eat free! Receive a free child's meal with every adult meal purchased.
02/01/2012
We at the Singing Chef are excited about our first theme night in the our new eatery and function centre.
We're going Greek. It's a great summertime cuisine and because you love the tasting and trying of all the little dishes we are letting you have TEN DIFFERENT TASTES
Our Faboulouse Greek Mezze Feast is only $35 per person - download menuhere
Bookings are already well advance so get in now while we have space.
Look forward to seeing you.
CHEF JOHN
08/12/11
Wow it’s been a while since I had five minutes to let you all know what ‘s been happening. Everything at the World Kitchen is moving along well now. We are now licensed!!! Yay!
We have lots of nice folks visiting us for lunch and dinner. Our Breakfast service has been suspended weekdays over December partly because we are still short staffed and partly because we are so so busy with functions and parties that there isn’t enough time to get everything done.
We are still open Tuesday to Friday for coffee and cake or toast from 8 or for group breakfast bookings but are sticking with our weekend breakfasts as they are so popular. In the New Year once the parties have quietened I am sure we’ll get back to cooking those sweetcorn fritters you love so much.
Our cake display has been overflowing lately as Nirvana our Israeli dynamo keeps wowing us with her pastries and cheesecakes.
Our draft beer finally got switched on Wednesday so we can offer you Peroni Bruers and Blue Tongue on draft for the summer.
Otherwise excited about our New Years Indian Bollywood Party for the great costumes and dynamite show we hope to see. The group from Perth coming down put on a heck of a show and what with our renowned Curry wonder Saleshni from Grillboy tempting us with her delectable delights it’s sure to be a winner.
Finally our Greek Theme is in the planning but nevertheless we are mad excited about our first theme night in six months since moving to the World Kitchen. It will be a feast from the gods.
See You Soon!
Chef JOHN
18/10/2011
Well we’re finally finished our first week and we are proud to be able to say we survived. We are still short staffed and no end of ads has brought us a good barista or a couple of wait staff but we will continue to search for great people.
Our kitchen team is bedding in nicely and some amazing cakes were put out this week with Ashleigh’s white chocolate truffle the crowd favourite. Johnny’s Oriental Pork Belly with Vietnamese Caramel sauce rice and ginger beans sold our Friday so will have to make some more this week.
We are open from Tuesday to Sunday from 8am and Tuesday to Saturday Nights from 6pm. Menus>>>
5/10/2011
Our first function in our beautiful new Waters Edge function room was a great success.
To quote our happy customer "Thanks again for a wonderful event." More >>>
29/08/11
We are proud to be associated with Yahava Coffee from Margaret River and Vasse. This innovative roaster and supplier will become our central partner in bringing you beautiful coffee from around the world at all of the Singing Chef’s Bunbury locations. Take away coffee, chocolate, frappe’s and international teas will also support our fantastic line up of beautiful beverages.
2/8/2011
Preliminary interviews now being held with expressions of interest to be emailed in confidence to our website. Currently we need wait staff day and evenings and some Saturdays. We will recruit for the World Kitchen in September and will need Breakfast Chefs, Pastry Chef, Grill Chef, Asian Chef, Apprentice Chefs, Baristas, Wait Staff, Function Staff, Cleaners, Dishwashers. Please email your resume to jobs@thesingingchef.com.au
1/8/2011
Well the rumour mill in Bunbury about our opening has been busy whirring. The truth about the new restaurant on the waterfront is that we will be in open in October!!! The kitchen should be firing on all cylinders in September and we will work on catering. The new menu will be tested and tweaked and will feature street food from around the world served in small portions for sharing as well as some classic Aussie favourites with a twist. The delay in opening the function room and restaurant is purely down to shipping lead times. We won’t have our plates or our chairs or tables in this global world of manufacturing until late September. See you all soon.
29/07/2011
Master class number one finishes with a pledge to have more. After a successful Mexican master class the overall census from attendees was “When’s the next one!” chilli expert Heather from Karrimah Farm (www.karrimah.com.au) was wonderful in her knowledge of all things Mexican and showed how easy it is to make tasty authentic food in your own home. We’ll keep you posted on the next one!
Winner 2011 Best Caterer Regional Western Australia Restaurant and Catering AustraliaThe Singing Chef is one of Bunbury's most respected outside catering companies - we're proud of our reputation, and while our greatest reward is in seeing our happy customers returning again and again, it's nice to get an award as well!
Regardless of the occasion or the size of the guest list, planning and hosting an event can be a daunting task. A seemingly endless stream of 'to do' lists and last-minute jobs can seem overwhelming even for the most seasoned host.
Fortunately, a bit of insider's knowledge is all that's needed to create a memorable function which runs smoothly and allows everyone to enjoy themselves more>>>
From the prawn cocktails and fondue sets of the '70s to the tiny sculpture on a huge white plate that passed for dinner in the 90's, fashion in food changes constantly. The Singing Chef is about timeless, honest food and not trends, but just in case you wondered what's coming up for 2011...
The Pie’s the Limit: Move over cupcake, make way for pie, as pies in all sizes move from the state fair to seriously craveable fare. Decadence is endless with everything from savory, sweet, individual deep-fried pies, bite-sized minis and even pies blended into shakes.
Shrink Wrapped: Traditional meals are going way of the fun-size snack. Smaller portions are perfect for smaller wallets and eating on the run. Look closely for mini pizzas and bagels, two-bite hot dogs, mini tacos or burritos, cake truffles, even pot roasts and pot pies, all downsized. Small is big.
Talk Dirty to Me: In search of simplicity and pure flavors, chefs are abandoning sauce. Instead, they are using powders, crumbles, dustings and “dirt” crafted from cookie crumbs, dried mushroom powder, dehydrated beets, etc.
Fire it Up: Extending way beyond wood-fired pizza, restaurants all over are roasting vegetables directly in embers and slow-roasting whole animals or large cuts of meat over wood-burning fires.
Source: www.restaurant-hospitality.com read the whole article>>>
