case study

Kalbar BQ

Our Brief

With strong ties and a solid reputation in the Kalbar and Scenic Rim community as trusted event caterers for numerous wedding venues and community events, Cuisine on Cue was the natural choice to cater the Kalbar-BQ, a highlight of the Scenic Rim’s Eat Local Month . This gourmet country long table lunch demanded a menu that showcased the very best produce of the Scenic Rim, cooked over fire and smoke.

Our Approach

Eager to collaborate again with the exceptional producers of the Scenic Rim, the team embarked on crafting a menu that would celebrate local produce with every bite. They sourced dairy, meat, milk, vegetables, and grains locally, showcasing Kalbar and its neighbouring communities in every dish, from canapes to desserts. 

With the Kalbar Progress Association team and volunteers managing the bar and assisting with food service, Cuisine on Cue focused on preparation, cooking, plating, and orchestrating the logistics of the food service, ensuring the highest quality flavour and presentation. 

Local Vendors

Our Menu

Canapes

Goats cheese, pickled figs, thyme wafer, apricot salsa (v gf)

Smoked chicken, hummus, butternut gloss, charcoal cup

Red pepper arancini, basil, red pimento jam (gf df vg)

Pork, caramelised apple, pea puree, butter puff

Entree

Chicken croquette, cauliflower cream, rosella notes, sunflower crumble (gf)

Pressed lamb, cumin scented yam, pickled figs, tomato jus (gf df)

Dietary – Local young carrot, cashew nut curd, buckwheat kasha, carrot velouté (gf vg)

Main

Pork belly, potato pavé, roasted pear, red cabbage, apple gloss

Braised beef, pumpkin gnocchi, butternut mousse, marrow jus

Dietary: Green pea risotto, rice pea wafer, pea tips, pea oil (gf v vgo)

Dessert

Milk chocolate sponge, drunken cherry, cherry cream whip (v)

Myrtle pavlova, strawberry curd, red fruit coulis (gf v)

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our menus

Event Experience

On a cool winter’s day, 120 guests gathered to enjoy the elevated BBQ experience within the rustic-themed Kalbar School of Arts Hall, adorned with long tables. 

Upon arrival, guests were treated to live entertainment by local musicians, canapes, and an outdoor bar, while the Cuisine on Cue team partnered with the Shank Brothers on the BBQ, perfecting the smoking, and grilling of the meal. Shared platters of the BBQ’d delights were served with much excitement and celebration of local produce.

The Kalbar-BQ was a great success, receiving rave reviews from both guests and event organisers alike who called it a stand-out event from the Eat Local Month line up. Attendees were impressed by the quality of the cuisine and the innovative way the local produce was highlighted. Event organiers commended Cuisine on Cue for their professionalism in working with the volunteers from the Kalbar Progress Association and their collaboration with the Shank Brothers.

The event is a passion project for the Cuisine on Cue team, collaborating with experts and crafting a menu to showcase the incredible quality produce of the hardworking and talented producers of the Scenic Rim.

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