Oldies but Goldies

Oldies but Goldies feature image - shutterstock_26426623

As we roll into another new year I find myself thinking about things I can add to the Chairman of the Breadboard repertoire. ‘New’ dishes are all very well and good – they help zhoosh-up a menu and get the creative juices flowing – but I sometimes think that ‘new’ and ‘innovative’ are overrated. This happens when, as each new year come and then goes, I see some old favourites remaining as popular as ever.

As it happens, I glean a great deal of pleasure from preparing and serving these ‘oldies but goldies’ for reasons that are very close to my heart. And what could be closer to a girl’s heart than her mother, right?

It’ll be no surprise to hear that my mum was an entertainer and homestyle cook of some repute. She left me with volumes of recipe books that I dip into all the time for Chairman of the Breadboard catering. I guess the apple doesn’t fall far from the tree because Mum was also a chronic over-caterer, a habit I just cannot seem to shake! Some of her best recipes are also the ones I get asked to include on menus for returning customers, such as:

Chicken CanneloniChicken Cannelloni, a creamy elegant main meal dish that’s a joy for me to make and a staple in my repertoire year in and year out. It’s a great way to use leftover BBQ chicken meat and combined with a luscious French mustard, cream & parmesan laced sauce (weight watchers of course!) it is super easy to make and universally enjoyed.



Arancini balls with spicy tomato relishSpicy Tomato Relish is always a smash-hit particularly when served with the Arancini balls. It’s uses can be varied, from the best salsa for Nachos you have ever tasted, to a sensational base for a chicken pasta – just ask my adult nephews who have independently created this dish! Their grandmother would be proud.




Prawn&Mango saladA very Queensland Salad with prawns, mango, macadamias and snow peas.  One of my Sydney-based clients (who’s a Brisbane girl) has served this salad at her Christmas functions three years running.  Must remind her of home.  It certainly reminds me of my dear mum.




Yours in good food and great events,


Melbourne Cup Grazing

Melbourne Cup Grazing

I’ve always wanted to do a grazing plate that stretches the length of the dinner table – and last year’s Melbourne Cup presented the ideal opportunity to give it a go.

Meet Karon McGrath, partner in boutique advertising agency, Tibet Advertising in Chippendale, Sydney.  When Karon commissioned Chairman of the Breadboard to cater a Melbourne Cup lunch for her clients, I suggested a grazing plate as an option – no horsey pun intended!

“Kellee’s suggestion was a good one not only for the horseracing theme but because we wanted to hold the lunch in Tibet’s boardroom which only has one long table,” said Karon. “Apart from looking sumptuous, the grazing plate stretched from one end of the table to the other which meant every guest had easy access to the food.”

That also extends to guests with special dietary needs.  We had three vegetarians in the group and they were all within easy reach of delicious fare. In fact, a grazing plate is the ideal way to cater for many different dietary needs without making a big deal out of it.

Karon certainly let me have my head with the whole grazing plate thing and I’m pleased to say that both of us were thrilled with the result.


“Our guests thought it was an innovative idea for a lunch, very well executed, which really fits Tibet Adverting’s business image,” said Karon.  “I never worried about the food because when you’re using Kellee, you just don’t need to.  The spread was incredible and the lunch, which started just before the big race, kicked on well into the evening. Our clients loved it.”

Seem like my work here is done.

Yours in good food and great events,



Call Kellee _ Shutterstock Call Kellee : 0412 577 323



Email Kellee pic_Shutterstock Email Kellee : kellee@thebreadboard.com.au



Connect with Kellee and Chairman of the Breadboard – LinkedIn, Facebook and Pinterest.



A Business Family Christmas

A Business Family Christmas image

For most small business-people I know, Christmas and what to do about it elicits a groan of roast turkey-sized proportions. But a mate of mine in Sydney seems to have hit a sweet-spot when it comes to doing something understated, elegant yet significant at Christmas time for loyal employees and suppliers.

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Good Housekeeping

Since I started Chairman of the Breadboard I’ve been truly blessed with my clientele.  They are people I genuinely enjoy working with who understand that the Breadboard team will always go the extra mile to make an event successful and special. I get a lot of repeat business and referrals and for that I am truly grateful.

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The Tartan 50th

Because the backstories to the events I cater are so interesting, I decided it’s high time I shared a few of these ‘tales from the table’ with you, highlighting a featured dish that went down a treat with guests at the do in question. The first in this series is from a Scottish-themed 50th birthday party of all things. Why the tartan trend? Well, you’ll have to read on to find out…

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The Surprise Wedding

Chairman of the Breadboard recently catered a surprise wedding. Yep – you heard right.  The nuptials were a surprise to all the guests apart from the bride and groom, the party organiser (in this case the bride-to-be’s sister), me and my helpers on the day.

I’m not sure how long the lady who engaged us as the caterer at this event (originally billed as an engagement party) had been in on the secret. My guess is a lot sooner than we were told about it, which was pretty much at the last minute.

I can’t say I blame them for late notice, though. It seems any time one mentions the words ‘bridal’, ‘wedding’ or ‘marriage’ the price of everything jumps by at least 30 percent. And the fact that this was to be a wedding instead of an engagement party really didn’t change the menu or the serving scenario at all. All we had to do was keep mum and not spoil the surprise for the guests.

It went off without a hitch – the guests were suitably taken aback yet delighted at the surprise and the happy couple were clearly more interested in getting married than staging an expensive, stressful wedding. And as I watched the brief but love-filled ceremony I was reminded of Billy Crystal’s line from the movie When Harry Met Sally:

“I came here tonight because when you realize you want to spend the rest of your life with somebody, you want the rest of your life to start as soon as possible.”

Here’s to more surprise weddings, I say.

Christmas is coming…Again!

20161001 CoB Xmas pic 4

I know it’s only the end of September and you’ll probably be annoyed at me for saying it but Christmas is heading our way again, at speed.

Whenever someone says, “Christmas is coming”, I always think of Ferdinand the duck from the movie Babe, who frequently yelled, “Christmas is carnage!” from the roof of the barn in the lead up to the festive season. While most of us aren’t actually being sized-up for inclusion in the Christmas dinner table spread as poor Ferdinand was, many of us are the little black ducks that get handed the task of organising the office Christmas party. Right about now you’re probably thinking the description ‘carnage’ doesn’t quite cover it!

I am here to tell you, dear friends, that with a little forward planning carnage at Christmas can definitely be avoided. Here’s a few tips from the Chairman of the Breadboard to show you how:

  1. If you’re planning to book a venue of some kind to accommodate a number of people – do it now. Trust me by mid-October, all the good ones will be gone.
  2. If the whole idea of trying to find a venue (and the associated costs of hiring) leaves you cold, why not consider a catered event in a private home, or in a park or picnic area outdoors? This way you’ll have more control over food choices, décor, theming and, most importantly, the cost. You’d be amazed what can be achieved with a marquee and party equipment hire these days. This approach to Christmas functions is taking off so again, it’s best to get in early and start booking public spaces and hire equipment now to avoid disappointment.
  3. And as it’s such a frantic time of year for pretty much everyone, perhaps you might consider alternatives to holding lunchtime, evening or weekend events. One great idea is a Christmas breakfast! Guests love the timing of such functions because it doesn’t cut into the work day or precious weekend time during the festive season.
  4. Another great idea is to organise a festive platter of assorted sweeties and seasonal fruit to be delivered to your client’s workplace for them to enjoy with their colleagues. It’s a wonderful way to say ‘thank you’ for their business throughout the year and I guarantee, your clients will be thrilled!

I’d love to help you duck the ‘carnage’ and put the ‘cheer’ back into Christmas – particularly if you’ve been tasked with the organisation of the staff function or client gifts. Call or drop me an email and we can talk it over.

Yours in good food and great events,


Call Kellee _ Shutterstock Call Kellee : 0412 577 323



Email Kellee pic_Shutterstock Email Kellee : kellee@thebreadboard.com.au



Connect with Kellee and Chairman of the Breadboard – LinkedIn, Facebook and Pinterest.



Treacle Tart

Preparation Time – 10 minutes (the day/night before baking) 10 minutes (assembly on the day of cooking)
Cooking Time – approximately 45 minutes


  • 1 Egg
  • 150 ml of Thickened Cream
  • 1 cup of Golden Syrup, warmed slightly (microwave for 30 seconds)
  • 1 1/2 cups of Fresh Breadcrumbs, finely processed
  • 1/2 cup of Almond Meal
  • 1 Lemon, juice and zest
  • 1-2 sheets of Shortcrust pastry, (depending on size of tin) – 1/2 packet of Careme Vanilla bean shortcrust may also be used.


  • Whisk egg and cream together in a medium size bowl.
  • Whisk warmed golden syrup into egg mixture, along with bread crumbs, almond meal and lemon zest and juice. Cover and refrigerate overnight.
  • Line tart tin (with a removable base) with pastry.
  • Pour treacle filling into the pastry case and place in preheated oven (180°C). Cook for 50 mins.
  • Cool a little in tin before removing, and serving with either fresh cream or vanilla ice cream.

 Serves 8-10

The Hundred Foot Journey

I watched that movie The Hundred Foot Journey again on the weekend, marvelling as I always do that food brings people together more often than it drives them apart.

I saw something else this time too – the young Indian chef’s (Hassan’s) willingness to break with tradition, not just those of his family and homeland but the almost sacred traditions of French cuisine as well.

The best example of this to my mind is the exchange between Hassan and Helen Mirren’s character, Madame Mallory, the stitched up restaurateur bent on obtaining two Michelin stars.

Madame Mallory: What is this flavour that is fighting against the chicken?
Hassan: I added some spices for flavour to the sauce, and coriander for garnish and freshness.
Madame Mallory: But why change a recipe that is 200 years old?
Hassan: Because, madam, maybe 200 years is long enough.

Long enough indeed. And with that, Madame Mallory turns away as if no other explanation is necessary.

Relive the moment here.


Yours in good food and great events.