Gourmet Dining's Domestic Bliss

Newcastle Herald

Wednesday May 26, 2004

Jacqui Jones

CONCERNED about the growing trend of time-poor Australians missing out on meals with the family and increasingly resorting to take-away foods, Kate Hanks decided to take action.

The award-winning executive chef, formerly with the Accor Hotel Group and Hunter Region resorts, has joined a new venture, the Gourmet Saint catering service.

In-home gourmet meals are prepared for clients for a period of 10 to 14 days, or as a one-off for special occasions like dinner parties.

Mrs Hanks visits clients' homes to discuss menus so the end result reflects personal tastes and any specific dietary requirements for vegetarians, diabetics, or those wanting low-fat meals.

She purchases all necessary ingredients, prepares the meals in the client's kitchen (making sure to clean up afterwards) and refrigerates or freezes restaurant quality meals that only require heating when it's time to eat.

The service for special functions includes preparation of food that can be served to guests by the host, or Mrs Hanks can stay and deliver the meals to the table.

The service has been operating in the Newcastle, Port Stephens and Lake Macquarie areas since March. Gourmet Saint founder Mark Taylor decided to take the business to the eastern seaboard after starting up in Perth three years ago.

Looking for capable chefs to run the new services, he selected Mrs Hanks based on the reputation she gained as executive chef at Novotel Opal Cove Resort.

Mrs Hanks said she has so far had a good response from business people and the elderly.

The 10-day menu service costs $250 plus food costs, rates for 14 days on application.

Prices for in-home functions depend on numbers and the range of services provided.

Inquiries, 49871417 or www.gourmetsaint.com.au.Industry saddened

THE Hunter hospitality industry received some sad news recently; Terry Power died after he suffered a cardiac arrest at his home on May 14.

Family and friends attended his funeral on May 19.

The 43-year-old had been actively involved in Hunter hospitality and tourism for a number of years.

He worked as a restaurant and functions manager at establishments including the Madison, Bay Views and the Blackbutt Hotel.

Mr Power also had a background in horticulture and was recently supplying wheat grass to New Zealand Natural in Charlestown Square.

He provided tourism training to young people in the Hunter during the early 1990s.

Former Bay Views owner Greg Hopper said Mr Power had incredible ability and flair.

``He always did that bit extra and something unique."

He would have touched many lives in making weddings, birthdays and special occasions great events for people of the Hunter, Mr Hopper said.Degustation

THIS Saturday Terroir Restaurant and Wine Bar will hold a special dinner for Hungerford Hill's Cellar One club members.

Interested members of the public are also welcome to attend.

The eight-course degustation, $95, will feature a range of dishes, all matched with Hungerford Hill wines.

Executive chef Darren Ho will prepare the food and winemaker Phillip John will discuss the wines and vintages.

To make a booking you can phone 49987666.

© 2004 Newcastle Herald

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