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CynthandCo__

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Australia
Sydney, NSW
CynthandCo__

Luxe Catering, Private + Corporate Events
📍Sydney
📧[email protected]
0410250333 This was followed by working at Centennial Parklands Restaurant.

Name - Cynthia Noonan 
Location - Sydney, Australia
Birth Country - Ghana, Accra. Have lived in Australia for 35yrs

 Background: I have always wanted to be a chef. I arrived in Australia for the first time in 1986, and learned to write and speak English, as English was my second language. I completed a Certificate III in Commercial Cookery at Ryde Tafe in 1999, while working as a first year appre

ntice at The Pig & The Olive in Potts Point. I enjoyed this learning experience and received good feedback. This led to a bunch of roles around Sydney, including my first Head Chef role at the Hyde Park Barracks Cafe. I spent the next five years working at the Park Royal and the Holiday Inn near Sydney Airport and Crowne Plaza in Coogee. These roles were a great development opportunity for me. Later on I studied at Macquarie University and achieved my degree in Early Childhood Teaching. I have been working in various Childhood Teaching positions. Present: I wanted to get back to a bustling restaurant environment and it's been the perfect time to start my own business, with the hospitality scene coming back to life. I like the creativity and cooking style that Centennial Parklands and Hyde Park Barracks Cafe are known for and look forward to the warmer months ahead. Like many people around the world, the pandemic has given me time to reflect on what is important in life. For me, that means spending more time at home, something that I didn't realise I was missing out on being at work while my children were young, but something that I have really cherished over these past months.

25/01/2025

Crispy Chicken Schnitzel

Chicken Schnitzel is a constant in our lives. Juicy chicken breast breaded in flavoursome Panko bread crumbs and fried until golden has got to be one of life’s simplest pleasures. And it’s one our customers indulge in quite often. Not only is it one of the easiest recipes, it’s also one of the recipes you KNOW will be a crowd pleaser. Every. Single. Time. We like to flavour the breadcrumbs and flour with herbs and spices but even just seasoned with salt and pepper, this recipe will be a hit. .catering

15/01/2025

Strawberry Salad

🍓 With fresh sweet strawberries, basil and chèvre which goes with both sweet and savoury flavours, this salad is a perfect summertime (or anytime!) staple. It’s light, refreshing, and becoming an increasingly popular salad. However, what really sets this particular strawberry salad apart from the crowd is its champagne vinaigrette dressing.

🍃 The dressing sounds fancy and tastes exquisite, but it’s actually surprisingly simple to mix together and prepare. The salad dressing is prepared first, as that gives it extra time for the flavours to really meld together. .catering

04/01/2025

Gin cured King fish, cucumber, pickled green chilli & apple dressing

If you’re still planning your Australia Day menu and tired of the go-to fish and chips or baked salmon, we’ve got just a deliciously light and refreshing dish to pair with your favourite G&T.

An elevated entrée, or as part of a smorgasbord of nibbles, cured Kingfish is a delicate and refreshing dish to kick off your meal. .catering

27/12/2024

Fritto Misto

🦐 Italian Fritto Misto with calamari, shrimp and white fish is the most delicious appetiser and fuss- dress lunch served with lemon aioli for dipping.

🐟Fritto misto is an Italian dish of various foods like vegetables, seafood, and herbs fried in a very light batter. This dish is perfect for preparing ahead of time and frying for guests as they arrive and get settled with drinks like Prosecco. It’s easily fried in batches so the fritto misto is always warm for you and your guests. Sprinkle it with salt immediately after frying and try serving with a delicious garlic aioli. Smoked sea salt is a delicious addition instead of regular salt. If you’d like to spice things up a bit, adding one tablespoon of Calabrian chilli of paste to the batter. .catering

15/12/2024

BURRATA BRUSCHETTA

🍅 Burrata bruschetta - a perfect and delicious appetiser for your summer garden party, picnic or weeknight meal. It comes together quickly and combines creamy burrata cheese, fresh tomatoes and basil. What’s not to love?

🍃 It’s absolutely delicious is what it is! The term “bruschetta” actually refers to the toasted or grilled slices of bread (not the topping!) which are often brushed with olive oil and rubbed with garlic. Many different toppings can then be added to this Italian appetiser.

In this appetiser, we are topping it with creamy burrata cheese and a fresh marinated cherry tomato basil mixture. It’s a match made in heaven. .catering

05/12/2024

Lemon Curd Tartlets

🍋 LEMON CURD TARTLET - Bright and luxurious homemade lemon curd is poured into buttery shortcrust in this classic lemon dessert. It’s tart, sweet, crunchy, and creamy. It’s the perfect bite when served with black tea or coffee for dessert.

🍃 The lemon curd is whisked together on the stovetop, strained through a fine-mesh sieve to remove lumps, and poured into the par-baked crust. It’s then baked to help the curd set up completely. Serve topped with freshly whipped lemon cream or even fresh berries and a little powdered sugar. .catering

02/11/2024

Greek Yogurt with Granola, Figs & Berries

🍒 A perfect autumnal start to the day for weekends and weekdays alike. Enjoy a bowl of Greek yoghurt with granola and fresh berries and figs! You will love this satisfying and customised breakfast bowl loaded with nutrition, flavour, and texture.

🥛This yogurt bowl is one of our favourite healthy breakfasts. Creamy yogurt is loaded with fresh berries and figs, homemade granola, and nuts, and a maple syrup drizzle. It’s a delicious breakfast that can be enjoyed during a relaxing weekend, a casual brunch, or even on the go.

🍓 The combination of flavors and textures is exciting as well. The creaminess of the yogurt is contrasted by the crunchiness of the granola. The slightly sour taste of the yogurt is balanced by the sweetness of the berries and figs makes each bite a flavour experience. .catering

19/10/2024

Fattoush Salad

🌿 There are a few traditional Lebanese salads that belong in most every chef’s rotation: tabbouleh salad, Lebanese salata, and the darling of our own table and plate, authentic Lebanese Fattoush salad; an essential in Middle Eastern cuisine

🍋This Middle Eastern salad is made with a wonderful variety–lettuce plus fresh vegetables and herbs. Dressed with a unique dressing that is sweet-and-sour, bright with sumac spice, pomegranate molasses, and lemon. Total upgrade from a traditional lemon vinaigrette. Finish with a crush of crisp homemade Lebanese bread and a shower of fresh herbs.

🥬 Fattoush is so addictive that you will, in the face of enormous, epic Lebanese feasts of own making, edge out the other goodness so you can fill your plate half with Fattoush. It should be the first thing on your order. The rest is just a supporting cast!! With a little chicken or kofta skewer alongside, we have all you need to feast and feast. (Salad skeptics, I’m looking at you.) I hope you try this salad. I think you’ll love it! .catering

07/10/2024

Lamb & oregano cutlets with sumac yoghurt

If you are going to have a kind of fancy dinner at home, even on a whim, you will most often turn to lamb cutlets in some form!

🐑 If you love lamb, you get it! So much flavour, for so little work. Whether it is cutlet, a rack of lamb, or cutting the rack into chops or lollipops, this cut of meat can be fancy or casual, high end, or perfect for a relaxed bbq.

🍃 Here is one of the best ways you can imagine to combine lamb with all sorts of Middle Eastern flavours.
For some reason, when I think lamb, I go directly to Greek, Middle Eastern, Iranian, Indian cuisines for inspiration. This dish today combines the best of all those amazing flavours and ingredients.

🍊 SUMAC - Sumac is a well used spice in Middle Eastern food. It comes from dried ground berries from the wild sumac flower, which grows well in subtropical and temperate regions through out the world. This beautiful spice is a wine red, with a tangy, hint of citrus flavour. Used as a traditional herbal medicine for centuries, it is a rich source of antioxidants. This less known spice is definitely worth a try for its flavour and potential health benefits too!

🍋 Perfect with yoghurt, as a dressing and can be used instead of lemon or zest. Sumac also works well with fish, chicken and vegetables. One of the most common uses for sumac is in the spice blend called za’atar. .catering

29/09/2024

POLENTA

🌽 Creamy polenta, enriched with a little butter and Parmigiano-Reggiano cheese, is one of my favourite Italian comfort foods. A blend of medium and finely ground cornmeal creates the best texture. I love to top it with ragu or serve it alongside roasted chicken.

🧈 Polenta is cooked cornmeal, but in reality it’s so much more than that. As the weather shifts and spring gives us sunnier days and cool, rainy nights, a warm bowl of rich, creamy polenta makes for a welcome addition to lighter, fresher springtime meals.

🧀 With this traditional Italian recipe, we like starting with cold water and using two different grinds of cornmeal, I’ve acquired over my years as a chef.

♨️ This method takes just a little extra time and attention. But, with just a few ingredients and simple techniques, it makes the richest, most luxuriously creamy polenta just like an Italian. .catering

14/09/2024

Poached eggs, hummus, halloumi, cherry tomatoes, avocado & dukkah

🥚 Feeling easy like Sunday morning, thanks Lionel Richie, and thanks early morning walks, which seems to have some kind of calmative effect on me so that when I finish, I can float off ready for the day ahead.

🥑Yesterday as I was in my backyard (flopped out lying on my back), trying to be present and in the moment etc etc I was feeling super relaxed and fabulous, but also sneakily planning to make this today. Thank God no-one else can see inside your head when you’re lying there, I feel like everyone else around me is wafting around on a cloud while I’m thinking about food. Never mind!

🍅 Do you need a description for this breakfast – probably not – you can see what it is. A piece of delicious focaccia toast topped with garlicky hummus, halloumi, avocado, cherry tomatoes, a perfectly poached eggs and a sprinkling of dukkah. Where to start in my rave about this perfect breakfast – I love the crunch of the toast, earthiness of the hummus, smooth avocado, the silkiness of the egg and the texture of the spicy, nutty dukkah…totally delicious. Wherever you are, southern hemisphere with gentle spring kicking in, or northern in the midst of freezing, grim snow or rain, this is sure to set you right for your Sunday morning. .catering

08/09/2024

Antipasto Platter

🍋 I love a big beautiful spread for when friends and family come to visit. If you know me, though, you know I’m not settling for the standard cheese and charcuterie board. I go for a bold, colourful platter that’s packed with so many flavours and textures.

🍃 My goal when I’m building a party platter is to make it borderline overwhelming to decide where to start. That bounty and generosity embodies the Mediterranean lifestyle’s signature spirit of hospitality that I’m so passionate about!

🫒 This antipasto platter features my top recommendations for building an Italian-inspired platter. From polenta fries, marinated black olives and marinated artichokes to creamy burrata, salty Italian cured meats, toasted almonds, smoky roasted cherry tomatoes, beetroot, carrot, parsnip & fresh fennel salad, and creamy lemon dressing for drizzling, there are so delicious combinations waiting to be discovered. .catering

02/09/2024

XO Mussels

♨️ Steamed mussels with XO sauce is a delicious and flavourful dish that combines the natural sweetness of fresh mussels with the umami-rich XO sauce. The mussels are steamed to perfection, allowing them to retain their tender texture while absorbing the aromatic flavours of the sauce. The XO sauce, made from dried seafood, chilli peppers, and spices, adds a spicy and savoury kick to the dish. This dish is perfect as an appetiser or main course and is sure to impress your guests with its bold flavours.

🥢 XO SAUCE - XO sauce has become a staple in southern Cantonese cooking, particularly in Hong Kong and Guangdong province. Although the sauce is named after the popular and expensive cognac XO, the liquor is not part of the recipe. In Hong Kong, the term XO is slang for something that is high quality and considered a luxury; XO sauce has even been nicknamed “caviar of the Orient.” .catering

13/08/2024

Fish Taco & Beef Birria

🌮 FISH TACOS - A twist on your favourite Mexican snacks. Flathead, cabbage, charred pineapple, mayo + red salsa tacos are the perfect way to mix up your Taco Tuesday or weeknight meal situation. They’re cool, creamy, and crunchy. The fish is blacken in the oven, then served with tangy Baja sauce and crisp cabbage slaw. A squeeze of lime juice finishes off the tacos with just the right zing for a taste of brightness.

🍋‍🟩 It may seem like there are many parts to this Taco, but don’t fear as it all comes together quickly. The sauce and slaw can be made up a few days ahead of time

BIRRIA - is a traditional Mexican dish that originates in the states of Jalisco, Aguascalientes, and Zacatecas. It starts with a braised meat, traditionally in some regions goat or lamb, in other regions, beef. The meat goes in the tortillas, and they're served with the braising liquid, called consomé (not to be confused with a classic French consommé). Birria tacos are a very common breakfast remedy for a hangover, but of course they are delicious any time of the day. .catering

04/08/2024

Field Mushrooms, Eggs & Salsa Verde

Looking for a delicious breakfast or dinner party entree? Try this twist on the old favourite: mushrooms on toast

🍄‍🟫 FIELD MUSHROOMS - Australian has a great variety of mushrooms and there are many dishes with mushrooms to be found around the country. Mushrooms are delicious simply sautéed with poblano peppers, mole and adobe sauce are also good partners, perfect for a vegetarian meal. Here we have used the versatile salsa verde, garnish and added mozzarella, eggs, pangritata & millet loaf for extra colour and crunch.

🌿 SALSA VERDE - This bright green sauce made from parsley, olive oil, and garlic is thick and rich, with a briny kick thanks to anchovies and capers. Poached egg helps emulsify the sauce, and adds a savory depth that’s hard to beat. It’s delicious with poached and simmered meats, eggs, and on sandwiches. .catering

28/07/2024

Pork and fennel sausage rolls

🫔 Sausage rolls are the hand-held treats everyone loves. Children, adults — no matter who you are, there’s just something about the flaky puff pastry that can be eaten with one hand and dipped in your favourite sauce that’s universally loved in its various forms. And there are so. Many. Versions.

In my house, my teenagers just adore this meal, but finding one that pleases everyone, includes some extra veg and is still crispy all over has been a challenge.

After much tinkering with the recipe, I’ve found what I think is the best meat sausage roll of all time (vegetarian options are a whole other delicious situation, for another time).

In this Australian lunchtime staple, fennel- and herb-spiked ground meat makes a heady filling for crisp and buttery puff pastry. The original recipe, created by Paul Allam from Bourke Street Bakery, calls for ground pork. But ground chicken, turkey or plant-based meat will also work. These are best served while still warm from the oven, but they’re nearly as delicious at room temperature. Store any leftovers in the refrigerator and reheat before serving.

This homemade sausage rolls recipe uses the classic combination of pork and fennel, because fennel and pork are great mates! .catering

20/07/2024

Salt & Pepper Squid

🦑 Isaiah loves a cheeky salt and pepper squid now and then. It’s a crowd favourite at our place. But if you really love your squid, then it’s time to up the ante with this fragrant twist from Cynth&Co_. It’s an ideal starter for a dinner party, or as one of the many dishes you can include in an Asian banquet.

🍃 But what makes our battered squid so different from the OG? Well, for one thing, ours calls for makrut lime leaf powder in the batter, an ingredient used in a lot of Southeast Asian cooking.

🍋‍🟩 The makrut lime makes it incredibly fragrant and gives it more of a Southeast Asian twist on the classic Chinese-style salt and pepper squid. They can sometimes be tricky to find, but they freeze well, and just need a quick five-minute defrost before using so you can make this dish all year round.

♨️ The trick to making this dish a winner is to use fresh squid and score it finely so that the batter has something to stick to and so the squid curls up into that beautiful shape upon frying. We also recommends using a wok, if you have one, for the best flavour and results. 👌🏾.catering

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Sydney, NSW
2024

Opening Hours

Monday	9am - 11:45pm
Wednesday	9am - 11:45pm
Thursday	9am - 11:45pm

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Pastitsio If you’re looking for a warm, comforting, and hearty dish that’s perfect for any season, look no further than our authentic Pastitsio. This Greek lasagna with a luscious bechamel topping is a true crowd-pleaser. Whether you have childhood memories of savoring this dish or you’re new to its delightful flavours, it’s worth giving it a try. Pastitsio, pronounced pahs-TEET-see-oh, is a beloved Greek dish that has a special place in the hearts of many. It’s a true comfort food, often enjoyed at family gatherings, celebrations, and festive occasions. While it’s a fantastic dish year-round, it’s particularly comforting during the colder months when you’re craving something warm and satisfying. @cynthandco.catering

Raspberry Chocolate Mousse & Biscotti 🍫 This raspberry chocolate mousse is the perfect dessert for special occasions. The fluffy chocolate mousse is smooth and light in texture. It’s swirled with homemade raspberry compote, then topped with almond biscotti that offer contrasting flavours and textures. 🥚 It’s a French-style dark chocolate mousse, so it’s made with egg yolks and whisked egg whites. This is vital to bringing light and mousse-y texture. The mousse is with dark chocolate and raspberry compote. 🍃 The raspberry compote is a sauce made from whole fresh raspberries. We can make a strained raspberry coulis, if you don’t want the texture of the seeds. @cynthandco.catering