Flairbar - Services

Services

Our highly skilled team of event organisers have structured systematic operational procedures which have been implemented successfully at over 1000 functions. Our internally trained team of personnel, undergo regular training and evaluations in order to maintain our superior level of service. Flair Bar prides itself on our hands on approach, appreciation for detail and we recognise that it’s the minor details which characterise our elevated service standard.

With our extensive experience, Flair Bar understands what is required in terms of efficient planning, and implementation to ensure effective organisation and management of large scale events, this includes multiple bar set up, large scale stock handling, mass staff organization and high volume cash bar systems. The result: events that is memorable for their well-thought out operation, for their thoughtful touches.

The Services Flair Provides:

Executive Mobile Bar Service

Drink Concepts

Staffing with Flair

Flair Bartender Institute (FBI)

Illusions with Flair

Consulting with Flair

Flairs Extra Services

Flair Mini Gallery

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Bengali-Style Vegetable Curry Wraps

Serves 4 Ingredients: Wholemeal Brown Chapatti bread: - 500g (2 cups) Wholemeal Flour - 1 tsp salt - 5 tsp olive oil - 45 ml water Chunky Spinach paste: - 225 g baby spinach - 45 g Coriander leaves - 6 large garlic cloves - 1 bulb of ginger - 6 Tbsp roasted nuts of your choice - 3 Tbsp lemon juice to taste - 1 Tbsp olive oil - 2-3 green chillies - Salt and pepper to taste Bengali style aubergines and mushrooms: - 400 g Aubergines thinly sliced - Pinch Turmeric - ½ tsp red chilli powder - 2 Tbsp olive oil - Salt to taste - 120g thinly sliced mushrooms Red Pepper Humus: - 1 can Chickpeas rinsed - 1 Can Char grilled peppers or two fresh peppers grilled and skins peeled off - 1 tsp Paprika - 1 tsp lime juice - 150g low fat cream cheese - 2 tsp crushed garlic Method: 1) Place the sliced aubergines, mushrooms, turmeric, red chilli powder, olive oil and salt in a bowl, and gently mix well 2) Place on a lightly greased/sprayed baking pan and grill at 180 ‘ c for 5 min on each side or till crispy and golden brown 3) In the meanwhile, to make the paste, add the spinach, coriander, garlic, lemon juice, and chillies into a blender, and blend for a few seconds giving a chunky texture 4) Place olive oil, spinach and nuts into a pan and fry on a moderate to high heat for 2-3 min, and add salt and pepper to taste 5) For the Humus, add chickpeas, peppers, cream cheese and rest of ingredients into a blender and blend well for a smooth texture 6) To make the bread, sieve the flour and salt into a bowl, make a well in the middle and add the water and olive oil gradually and mix till a soft dough forms 7) Roll out the dough into four pizza like portions until the dough is 2-3mm thin 8) Place a portion onto a lightly oiled pan and fry for 30 seconds on each side or until golden brown 9) To assemble the wrap, portion the aubergines, mushrooms and spinach paste into four, and place in the middle of each wrap, roll the wrap tightly folding each open side 10) Slice the wrap in half diagonally and serve on a plate with Asian greens and some of the red pepper humus

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Chilli Mojito

How to prepare: Take 8 fresh mint leaves, and 1/4 of red chilli (no pips) with 2 lime wedges and add 12,5ml of Flairs sweet cane syrup (Substitute = 2 tablespoons of sugar) muddle lightly to extract the juices and flavours. Add 37.5 ml (1.5shots) of white rum. Add crushed ice and top up with lemonade. Add fresh whole chilli for garnish.

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