WhiteHeat

WhiteHeat Catering from Street Feast to Soiree

Nice clean bit of meaty red mullet, the sauce is a mix of really well sautéed onions and chorizo, reduced red wine, ligh...
16/06/2024

Nice clean bit of meaty red mullet, the sauce is a mix of really well sautéed onions and chorizo, reduced red wine, light fish stock. Once blended finish lemon and a really decent merlot vinegar. Parsley, crispy capers and preserved lemon. I’d mustered over this dish over for ages I swear till I actually had chance to bang it together. I wanted to create something that reminded me of a banging meal I had on holiday once, if you know what I mean. Vibrant, rustic classic tekkers and fresh as hell.

Bombay mussels…
04/06/2024

Bombay mussels…

04/06/2024
Drama drama… 😂👨‍🍳
14/05/2024

Drama drama… 😂👨‍🍳

Wishing back to those big summery flavour bombs with the flames at helm, flickering the fat back as flames magnetise bac...
01/11/2023

Wishing back to those big summery flavour bombs with the flames at helm, flickering the fat back as flames magnetise back up at food that perches above. Darker days are reflecting and refractive, in an attempt to brew the new. However! I truly love what stews, ramen and brown shaded plates of grub brings, there’s something special in how the tones of nature touch the plates.


This wedding season has absolutely flown by! Gauging bridge between building and cooking has laid really well out 2nd ye...
03/09/2023

This wedding season has absolutely flown by! Gauging bridge between building and cooking has laid really well out 2nd year round, they’re such different entities that mentally, they slot well together. One side a dusty deconstruction/reconstruction of aggregate and timber and the other a clean creative party providing platform. One product last hours the other decades. Love them both for whole host of reasons but the cooking side would not possible without these pillars of gastronomical construction. They’ve been with me for a whooooole variety of challenges, but obvs I love em and we work dazzlingly well together. May the journey continue…

A firm favourite… Achiote Chicken. After years of flipping chicken over the bbq this is the marinade that hits the hot s...
12/07/2023

A firm favourite… Achiote Chicken. After years of flipping chicken over the bbq this is the marinade that hits the hot spots of my heart. 😋🤌Complex depth of the achiote paste blended with a few extra flavours some of them are cider vinegar, light brown sugar that really bring that full flavour that hits the palette in all the right ways. Critically I use local logs of generally birch & oak from the Twigger’s

The freshest of canapés… Red Mullet Ceviche & Spiced Aubergine. Here I squeezed lemons, limes & oranges along with sea s...
12/07/2023

The freshest of canapés… Red Mullet Ceviche & Spiced Aubergine. Here I squeezed lemons, limes & oranges along with sea salt, sugar, fish sauce & Korean chill flakes to make this extra spesh. 🐠 😋 Then for the aubergine this was bbq’d then added to slow roast shallots, garlic & garam masala.

A dam tasty humble fluke on the stove. Beef suet, masa flour, jalapeños, thyme and San Miguel dumpling. Oven fried in Yo...
19/03/2023

A dam tasty humble fluke on the stove. Beef suet, masa flour, jalapeños, thyme and San Miguel dumpling. Oven fried in Yorkie moulds. Keeper this one 🥹

Korean fried cauliflower… 🌶🇰🇷I loved this one as soon as young Blakey  pulled it out his repertoire. Rumour has it he sp...
06/08/2022

Korean fried cauliflower… 🌶🇰🇷I loved this one as soon as young Blakey pulled it out his repertoire. Rumour has it he specifically worked in a restaurant in NZ just to get his greasy mits on this recipe. The 3 stages of marination, dredge and sauce are so pumped with flavour. It even got a mention in last year and more importantly by many punters that it’s a pure winner. I will continue to quest to ensure the consumption of this dish far and wide. 🤙🥹.
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Can't get better than reading this first thing on a Monday morning 😍🔥
01/08/2022

Can't get better than reading this first thing on a Monday morning 😍🔥

We had an epic day in the sun Saturday and comments like this such pop the cherry 🍒 on top. Thanks 🙏❤️🙏 ..              ...
18/07/2022

We had an epic day in the sun Saturday and comments like this such pop the cherry 🍒 on top. Thanks 🙏❤️🙏 ..

Wedding tastings…
26/03/2022

Wedding tastings…



Another little bit of private cheffery for a very grand 30th. 🏰🥬🥩Cheers to Andrew for the glowing review (swipe across) ...
13/02/2022

Another little bit of private cheffery for a very grand 30th. 🏰🥬🥩Cheers to Andrew for the glowing review (swipe across) 😉😻

Vegetarian Ragu           🍄🧄🌶
23/01/2022

Vegetarian Ragu

🍄🧄🌶

Chorizo & cornbread stuffed quail, sweet pot mash, shallot & gravy 🥘🧑‍🍳
03/01/2022

Chorizo & cornbread stuffed quail, sweet pot mash, shallot & gravy 🥘🧑‍🍳



STP, candied pecans, bourbon salted caramel sauce & clotted cream.
03/01/2022

STP, candied pecans, bourbon salted caramel sauce & clotted cream.

Street feast Platter...•Smoked short rib bao, pickled cucumber, gochujang mayo•Sweet potato starch noodle with raw veg &...
21/12/2021

Street feast Platter...

•Smoked short rib bao, pickled cucumber, gochujang mayo
•Sweet potato starch noodle with raw veg & a black rice dressing
•Korean fried okra
•Sweet coconut & lemongrass rice



The Makhani Carrot! A lot of love goes into this donkey snack 🥕🥕... the carrot gets a spiced pickle cooking liquor that’...
17/12/2021

The Makhani Carrot!

A lot of love goes into this donkey snack 🥕🥕... the carrot gets a spiced pickle cooking liquor that’s popped all together in sous vide for a couple of hours @ 80•c Then chucked straight onto a bed of charcoals. Then to balance the holy carrot we create the almighty Makhani sauce from the with could be described as barrel of sweet spicy goodness. As you can see otherwise is the classic carrot combos of yogurt, cashew and coriander.



I love this dish, as it’s pork belly and it’s got detail where you don’t initially realise until you consume it...Wood o...
14/12/2021

I love this dish, as it’s pork belly and it’s got detail where you don’t initially realise until you consume it...

Wood oven roasted belly (pre 24h brined), ash baked onions finished in a Sherry vinegar caramel, bramley apple ketchup then the fired desiree potato topped with a nice thick salsa verde



Cheers for the pic .hartz.photography shame you don’t like lamb 😆
04/10/2021

Cheers for the pic .hartz.photography shame you don’t like lamb 😆

Super tasty local chalk stream trout off the River Wylye from  . To get a trout this large takes nearly 2 years 😮😅
03/10/2021

Super tasty local chalk stream trout off the River Wylye from . To get a trout this large takes nearly 2 years 😮😅

Dreamy team for lovely  and her new man. Ginny was a dream bride to work with! We also had the joy of cooking over a  ri...
01/10/2021

Dreamy team for lovely and her new man. Ginny was a dream bride to work with! We also had the joy of cooking over a rig 😍😍

A little flashback to the final  weekender Marston Park] where we had one of those pinch yourself moments-of having true...
01/10/2021

A little flashback to the final weekender Marston Park] where we had one of those pinch yourself moments-of having true bbq big dogs cooking alongside us. and Then further that watching play a super intimate set was unbelievably epic. Watching and being a component of Marston Park] from humble beginnings has very much blown my tiny mind.

❤️

So this happening next weekend for round 2.... Me and the lads (Walshy and ) are going to be joined by a big dog from th...
07/08/2021

So this happening next weekend for round 2....

Me and the lads (Walshy and ) are going to be joined by a big dog from the big smoke for an of cause fire lead Saturday night smoke out. Then on Sunday we are gunna knock out a Sunday Lunch from 2 till 5.

Right it's been a while but here's a little bit of what we've been up to in the grill
07/08/2021

Right it's been a while but here's a little bit of what we've been up to in the grill

A little massage for the ego but the real credit goes to Jack Walsh (the shire horse behind scenes), Charlie and his lov...
30/06/2021

A little massage for the ego but the real credit goes to Jack Walsh (the shire horse behind scenes), Charlie and his lovely lake and Fenna the impractical genius

Lamb al asador - once fully cooked after 7/8 hours we carved then left rest in a touch of white miso, chicken stock & or...
22/06/2021

Lamb al asador - once fully cooked after 7/8 hours we carved then left rest in a touch of white miso, chicken stock & orange sauce...

.man

Shortrib braised in master stock for 14 hours, slapped over a mix of well seasoned logs then popped in a   with a light ...
22/06/2021

Shortrib braised in master stock for 14 hours, slapped over a mix of well seasoned logs then popped in a with a light glaze and rice wine and soy pickled cucumber.

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