With summer in full swing, our calendars are filled with outdoor parties, braais, picnics, weddings and many other events revolving around eating and entertaining. If we’re not careful, feeding the crowds can become expensive. Here’s where Sandwich Baron founder and CEO Sally J’Arlette-Joy steps in to give advice on how to plan our menus in order to ensure fresh and tasty foods, without value for money getting lost in the excitement.

Party planning
With many years of catering experience under her belt, Sally knows that sandwich platters – like the ones that Sandwich Baron are known for – are the best way to go. Here’s what she says you should consider when planning your dinner party: ‘The time of day you will be entertaining is a huge determining factor for what you should prepare. There is nothing worse than going to a children’s party at lunchtime and only getting a few finger delicacies to eat.  If you’re scheduling a function at one of the principal meal times, people expect a full meal.’

She advises that you schedule your function according to the following table, which demonstrates at which times you can get away with serving light snacks such as platters: From 7 am to 9:30 am, a full breakfast would be the appropriate food. From 10 am to 11:30 am light snacks would suffice. Between 12 and 1:30 pm provide a full lunch, while light snacks would be best thereafter until 5 pm. A full dinner is customary between 5 pm and 8 pm and following with light snacks and desserts would be proper.

Sally recommends their Anytime Platter for light snacks in between meals, while the Breakfast Platter is the perfect option for a more substantial bite in the morning. For later in the day, other grazing options include the Cheese and Biscuit Platter, Chicken Platter and Cocktail Platter. The evening calls for something heartier, therefore you should go for the Henry III Platter, Just Sausage Roll Platter, Munch Platter or the Rib & Chicken Platter. Also keep in mind the times of day that people tend to eat and drink more and plan accordingly in line with your budget.

Variety is key
Sally suggests that you keep in mind that it is better to have a bigger variety available, as people tend to eat less of each and be satisfied with smaller bites. This is especially so with desserts, where it is wise to have smaller portions.

No matter what the celebration, Sally believes that party food can still be fresh, healthy and nutritious with plenty to deliver when it comes to flavour. Also note that Sandwich Baron recently launched Banting options which widens the variety of platters to choose from.

 
Sandwich Baron is a sandwich franchise which focuses on producing fresh snacks and sandwiches to order as well as corporate and private catering. Visit their Facebook page (@SandwichBaron), Twitter (@SandwichBaron) or website for more.

Source: Chef’s Advice
Photography: Robert Owen-Whal

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What we really love about this recipe is that it can easily be adapted to cook in your potjie on the beach, at the braai – wherever your fancy takes you. And a South African summer just isn’t the same without at least one seafood get-together.

SERVES 4 // COOKING TIME 20 min

INGREDIENTS
1 tbsp olive oil
2 onions, peeled and finely chopped
2 carrots, peeled and finely chopped
1 stalk celery, finely chopped
2 cloves garlic, peeled and crushed
2 tbsp thyme leaves
800g fresh mussels, cleaned
330 ml cider
1 ciabatta
1 cup cream
Juice of 1 lemon, plus extra wedges to serve
Salt and peppe
Parsley, to garnish

METHOD
1. Preheat oven to 180°C.
2. Heat the oil in a large pot over low heat. Add the onions, carrots, celery, garlic and thyme. Fry until the vegetables are soft but not coloured, about 5 minutes.
3. Add the mussels and cider. Cover the pot and steam for about 7 minutes, until all the mussels have opened. If a few don’t open, toss them.
4. Heat the ciabatta in the oven for 10 minutes.
5. Remove the mussels from the pot with a slotted spoon and set aside. Strain the cooking liquid, keeping the flavoured cider and discarding the vegetables.
6. Turn up the heat to medium and bring the cider to a simmer. Remove from the heat, add the cream and lemon juice and season.
7. Pour this sauce over the mussels, garnish with parsley and serve with warm ciabatta and lemon wedges.

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