Christmas Party top tips

  1. Start Early: Start as early as possible as there will be waiting time on responses from guests plus the earlier the start the more chance of securing the preferred venue and entertainment.

 

  1. Set the Date: At the Christmas party, you’ll want as many employees to show up as possible. Again, start early and spread the word. Send out a mass email with some suggested dates and pick the date that fits with the majority. Make sure it’s a date that fits with the boss.

 

  1. The Budget: Find out what kind of budget it is and this will set out everything from the kind of venue to what you can serve. Ask the boss for a quote and stick to it. If it’s a more formal get together at a fancy venue then it’s not out of the question to get the employees to chip in, within reason of course. Just make sure it’s something everyone can afford.

 

  1. Find a Venue:Again, the earlier find the venue, the better. Every corporate office will be planning similar Christmas party all at the same time, so begin early to secure a preferred destination.

 

Budget will pretty much decide what kind of venue to get, whether it’s a fancy restaurant, hall or even in the office.

 

  1. The Menu: This part is relatively easy the venue is a restaurant, if not hire a caterer to plan the menu and know everyone’s dietary needs, ensuring everyone has something to eat.

 

For a more formal sit down meal rather than a buffet or cocktail style event, it’s a good idea to have some kind of seating arrangement. Mix it up and get people to mingle with others as well as making them feel comfortable with members of their own team.

 

  1. Alcohol:Some company Christmas parties go entirely without alcohol these days, ensuring a happy and safe environment, however if serving alcohol, plan in advance what will be served and how it will be paid for.

 

Budget will decide if it’s a free bar or cash only bar. It’s a great idea and a nice touch to offer taxi vouchers to those drinking to ensure everyone stays safe.

Fun oyster facts

Study up and be ready for that next trivia night!

1. There are over 50 species of oyster but only 5 are eaten, 3 of which are produced in Australia – Pacific, Sydney Rock and Angasi.

2. New South Wales produces over 70 million oysters annually. In 2014, thee Morrison shucked over 50,000 oysters during Oyster Festival alone!

3. Eating 4 oysters per day gives you a complete daily supply of copper, iodine, magnesium, manganese, phosphorus and zinc.

4. It is said that Casanova, the great 18th century Italian lover, believed in starting the day by eating 50 oysters.

Introducing the Black Dog!

Our own Sean Connolly has teamed up with The Black Dog Institute to create the ‘Black Dog’, aimed to raise funds and awareness of the charity.

The Black Dog, a uniquely designed hot dog by Sean is made from a blood sausage, placed inside a charcoal bun.  Sean was inspired by Essex-born and Denmark-based chef Paul Cunningham and his ‘Black Dog Project.

The Black Dog Institute is a not-for-profit organisation and world leader in the diagnosis, treatment and prevention of mental illnesses such as depression and bipolar disorder. The Institute is also at the forefront of suicide prevention and e-health tools and treatments. The Morrison will donate $3 from each Black Dog sold at the Parlour Burger to support the Institute’s work.

“The Black Dog Institute is a charity that is close to my heart. It was chosen because I have lost friends to depression and I want to give something back to the Institute that looks after our family and friends” says Sean Connolly.

The Black Dog will cost $11 each and will be available at the Parlour Burger from August

Shuck it to me!

Oyster Festival has taken Sydney by storm, so if you’re a mad mollusc fan and want to keep the dream alive beyond August, here’s how to easily shuck the little suckers at home:

1. Break the hinge and twist open

2. Detach the muscle from the top shell

3. Lift the top shell

4. Loosen the oyster

5. SLURP & ENJOY

 

illustrations: Joe McKendry

HOLY COW!

Valued Patrons,

The popularity of Aussie meat overseas, coupled with the falling Aussie dollar, has led to a sharp increase in the price of meat. Some beef cuts have spiked by as much as 50 per cent in the past six months.  While this is great news for our farmers, it is forcing us to look at prices for affected dishes.

We have been taking a hit on our margins for the past few months but constant increases have forced us to raise the price on some of our dishes. Prices are being increased only on affected meat products, namely beef, pork and lamb. Chicken and seafood products will remain at current prices.

If you’d like to read more on the issue click on the links below.  Please feel free to contact us with any questions info@themorrison.com.au

http://www.smh.com.au/business/retail/sausage-and-steak-lose-sizzle-as-beef-prices-bite-20150709-gi8q5p.html

http://www.news.com.au/lifestyle/food/sky-rocketing-cattle-prices-will-soon-affect-the-cost-of-our-pub-steak/story-fneuz8wn-1227440400144