Introducing Cafe Par-Tee

Cafe Par-Tee Now open at the Waikanae Golf Club

PartyPerfect is proud to announce that Cafe Par-Tee is now officially open to the public. 

Cafe Par-Tee is situated at the Waikanae Golf Club, Te Moana Road, Waikanae Beach.

We are open from early, with coffee served from 7am. So for that coffee on the way to work; or that early morning tee-off. We are ready to serve!

Chef Jeanine with Angelique, who styled the interior decor

Cafe Par-Tee's Hours

Monday 7am-3.30

Tuesday 7am-3.30

Wednesday 7am-3.30

Thursday 7am-10am or later as per arrangement

Friday 7am-until late afternoon

Saturday 7am-until late afternoon

Sunday 7am-until late afternoon

Chef Heeni in full swing in the kitchen

Scrambled eggs with Salmon coming up!

Make mine a large latte please...

Kapiti Coffee Company's best roast coming up! Keeping it local at Cafe Par-tee

With PartyPerfect bursting at the seams, we needed more commercial kitchen space. 

It so happened that the Waikanae Golf Club also needed a caterer for the club. 

Seems it was a perfect match...

...and so was born Cafe Par-tee. 

Wellington on a Plate 2015: Surf and Turf: Kapiti Style

PartyPerfect and Visa Wellington on a Plate 2015: Surf and Turf, Kapiti Style

So we are getting closer to the Visa Wellington on a Plate 2015 Event. 

Our third round of being involved with the event, and the excitement is building.

This year we are using (like before) all wild-harvested products. Our meat is going to be wild harvested New Zealand game, in a few of its many offerings available to the professional chef. 

We have been experimenting with various types of game in PartyPerfect's kitchen, and I believe we have stumbled across a real winner. 

The meats we have tasted are just bursting with natural flavour. We can hardly wait to use them in our event!

All of the fish used in the kitchen will again be commercial grade, wild harvested (I.e. not farmed) fish. All of the ingredients (both meat and fish) used are sourced from sustainable sources, harvested humanely and certified by our supplier to meet commercial food standards.

Hunters, Fishers, Bakers, Farmers. 

The event sources its inspiration and contents from the land.

The event blurb reads:

"Local seafood and meat in an unrivalled setting on the south bank of the Waikanae River. Gaze over the land of the origin of the menu: the ocean surrounding Kāpiti Island, the foothills of the Tararua Ranges, the rolling meadows and farms. Sip on wine and ale, liqueur and locally blended coffee while indulging in a menu that captures the essence of the land and sea. PartyPerfect and Kāpiti Business Projects bring guests a feast for the palate and hands-on demos on how to identify, choose, prepare and enjoy the bounty of the Kāpiti Coast. Share the best the district has to offer on a plate. Listen to the lore of locals who have a passion for food, drink, fishing, hunting, baking and farming. A meal to remember and an all-round experience of Kāpiti hospitality."

For tickets and more info click on the link:

Wellington on a Plate: Surf and Turf

Hunters, bakers, fishers, farmers: the best Kāpiti has to offer, captures the land and sea.

WHEN:

Saturday 22 August, 12pm–3.30pm

Saturday 29 August, 12pm–3.30pm

WHERE:

Otaihanga Boating Club - Makora Road

PRICE:

Adult - $99  

Masterchef NZ Winners for the Kapiti Food Fair: Masterclass

NZ Masterchef Winners 2014 offer Masterclass at Kapiti Food Fair 2014

PartyPerfect is very proud to part of the Kapiti Food Fair again this year.

The Food Fair is now an iconic event on the Kapiti Coast calendar.

As a pre-Christmas event, the Fair is an ideal shopping opportunity to buy Christmas gifts. Over a 100 stalls on the day. We will once again showcase the wide array of quality Kapiti and other New Zealand products.

Kapiti is a jealously guarded secret mecca of good food and excellent quality produce.  It is also a wonderful location to stage such an event with Wellington, the cuisine capital, on its doorstep.


We intend to divulge a few of these close kept secrets at the Kapiti Food Fair every year.


 We will be hosting New Zealand Masterchef duo winners 2014 Kasey & Karena. 

Be quick to get tickets for their hands-on Masterclass on Friday 5 December 2014. 

Go to www.kapitifoodfair.net to book.

Breakfast for the Kapiti Soroptomists

Breakfasts for the Kapiti Soroptomists today: 

Women's Suffrage: 121 years on: Celebrating the right of Women to vote, and encouraging women to exercise their right. Women's suffrage in New Zealand was an important political issue in the late 19th century. Of countries currently independent, New Zealand was the first to give women the vote in modern times. 

Women voted for the first time in the election held on 28 November 1893 Elizabeth Yates also became Mayor of Onehunga, the first time such a post had been held by a female anywhere in the British Empire. 

A celebration of Women’s Suffrage Day and to raise awareness about the importance of enrolling and voting. Cooked breakfast for 50 Speaker Judith Fyfe. Judith is a well known media personality(Fair Go), author, oral historian and forensic lawyer.

PartyPerfect's Muesli, yoghurt, coddled eggs on the menu

Wellington on a Plate 2014: Ocean to table: Kapiti Style

Wellington on a Plate: Ocean to Table: Kapiti Style

PartyPerfect Collaborated with a group of like-minded individuals to bring an unique Kapiti-flavoured seafood event to the table.

The Venue: The Otaihanga Boating Club on the banks of the Waikanae River, Kapiti, New Zealand

Sunny days, with Whitebait fishermen at work on the opposite bank.

We had 2 events, on the two successive last Saturdays of August.Seafood was the theme, seafood was the star. All the delights from Kapiti's waters (and some from the land too) We tried to make use of the abundance of local food from the Wellington-Kapiti-Horowhenua region.

Our Press Release:

Ocean to Table Kapiti Style: Well & truly served

Visa Wellington on a Plate, Ocean to Table Kapiti Style served up two magnificent events in Kapiti on 23 & 30 August by presenting two wonderful seafood immersion experiences.

“What more could you want for a great lunch time event, says Jeanine van Kradenburg of PartyPerfect Catering – two full houses of 60 appreciative diners, sun shining on the banks of the Waikanae River and the bounty of both land and sea from right Kapiti’s doorstep onto the table and being served”.

Seafood is fickle by nature. Unlike the first, the sea did not allow us ot serve up smoked eel at the second event due to lack of availability. Freshly caught and smoked Kahawai was offered instead – it was moist and beautiful and so easy to prepare using a standard smoker.  Saturday also saw the crab dish changed to a light crab salad (rather than a seafood broth) given the second lunch was on a very sunny day,  This salad accentuated  the subtle flavour of the Waikanae Paddle crab.

The menu also included Thai-style Mussels, fresh Oysters on ice, New Zealand Scallops, Kaimoana Trifle, Tuatara beer, Ohau Wines, Kapiti Artisan Bakehouse breads and hero of the day, a whole baked Blue Moki for each table.  Limoncello Cake with berry compote & Soprano Limoncello, Dancing Goat cold extraction coffee from the Kapiti Coffee Company and Divine KapiTea concluded the day.

Each lunch included demonstrations on how to smoke fish, prepare mussels, the Seafood 101 on Kapiti fish varieties and how to look for freshness, sharpening your knives by BCE Catering Equipment and filleting fish by Starfish Kapiti.  Artel Gallery’s rockpool theming also enhanced the venue.

Ocean to Table Kapiti Style pulled a team of talented people together to share their love of the ocean in the form of education and top quality culinary fare.  “It was a memorable day out and one that truly showcased what Kapiti is well known for in its fish”, says Helene Judge of Kapiti Business Projects.

For further information, contact:

Jeanine van Kradenburg, PartyPerfect Catering,  jeaninevk@xtra.co.nz

Helene Judge, Kapiti Business Projects, helene@kapitibusinessprojects.co.nz

Saturday 23 August:

Blue Moki freshly caught off the Makara Coast near Kapiti. Prepped and ready for the oven.

Chef Heeni hard at wortk

Oysters shucked, and ready to go on ice. You can almost taste the ocean!

Ready to serve

Master of Ceremonies, Bob, with his beanie, looking every part the "'Old Salt"

Guests start pouring in

The decks overlooking the river are opened up

Dave Brown supplied artistic decoration, as did Artel Gallery's Maud Heath

 

Soprano Limoncello supplied the welcome cocktails

Helene Judge of Kapiti Business Projects welcoming the gusts

Bob and Maude

Neil Thompson of BCE Catering demonstrating knife sharpening skills 

...and sharing his knowledge on blades and their care

Succulent Waikanae Paddle Crab on baby rocket

Skilled hands from Esther and Tai make things look easy

Final touches, and the Moki's ready for the table

Mark from Starfish demonstrating his skills as fishmonger

Experienced hands making it appear dead easy

The afternooon is rounded off with Dancing Goat Cold process coffee and Divine KapiTea

The kitchen staff came out to answer questions

Executive chef Jeanine enthusiastically explains what went into the menu

The First Event (Saturday 23 August)

Chefs Tai and Heeni with the first of the Blue Moki

Catch of the Day

Beautiful Smoked Eel

Courtesy of the skills of Les Mullin of Whakarongotai Marae in Waikanae

Moki with Salsa Verde this time

Jeanine's famous Limoncello Cake, with a Berry Compote and Soprano Limoncello

Warwick (Kapiti Coffee Company) 

Demonstrating the Cold Drip Process used in Dancing Goat Cofees

The event also made the local paper: (clicky): 

PartyPerfect in the Kapiti News