Flairbar - Food with Flair - Catering Services

Food with Flair

Food with Flair is a division of Flair dedicated to creating modern signature dishes, for the health and lifestyle conscious individual. Headed by Executive chef Brad Ellis, who has a passion for food and a love for life, this young chef uses his innovative culinary creativity, boundless energy and an eye for detail, together with the talents of his kitchen crew to ensure that every meal is an unforgettable moment in time. Brad has a vision of bringing something different to the plate and palate and bringing a whole new way of using out the box thinking and food entertainment.

Food with Flair is taking food enjoyment to the next level, with delicious exciting food and out of this world presentation giving a new meaning to the words “Food Entertainment”. We offer a variety of fashionable dishes, each developed with a passion for flavour and a love for life. Consult with our head chef and have a menu designed specifically for you.

Our catering division offers a wide variety of buffet, a la carte and cocktail menus that can be prepared to perfection by our world class chefs and enjoyed at any time of day, for you and up to 1000 of your guests. We offer a mobile kitchen service that allows us to prepare your food at the function venue, guaranteeing the freshest, highest quality product every time.

The difference between the services Food with Flair catering offers is

Usually catered food is prepared prior to the caterers arrival at the function, it’s then re-heated, garnished and then served.
The problem - the time between the food being prepared and the food being enjoyed is too long, therefore the food quality cannot be at its peak when it arrives on your guests plate.
Our solution – we cook the food from scratch at the function so that it can be served straight out of the oven and onto the client’s plate. (How it should be).

The mobile kitchens are stylishly designed according to similar principles as our mobile bars. The mobile kitchens can be used in and out of the clients view depending on the function requirements. They are constructed out of Perspex and aluminum and are as portable as can be. They are designed to light up different colours and have full branding capabilities.

Our In-View Kitchens – the benefit of having an In-View Kitchen is that it’s a novelty idea and contributes greatly to the level of entertainment at the event. Our chefs will dazzle you and your guests with their skills. The quality of food is improved as it is prepared in front of the guests and all allergy and health issues are reduced to nothing as they can be communicated directly with the chef. This is the future of the catering industry and it’s already in operation.

Convenience: Specialist caterers offer basic bar services and specialist bar services of basic catering. Here at Flair we specialise in both!!!!

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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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