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Food Fanatics wedding catering
Over the past 12 years, with their shared gastronomic enthusiasm, they have perfected the art of entertaining. Within their dynamic team, Angela and Elaine have employed the most talented young chefs, who bring extra youthful zest to their ever-expanding menu repertoire. Sensitive to the dynamics of every occasion, Food Fanatics tailors each menu, venue and style to enhance the individual theme, budget and wish.Planning with their clients is an exploration into tempting options that combine the shared vision with their food knowledge, travel experience and innovative style. Food Fanatics even has their own herb garden, full of leafy treasures that complement their cooking. The down-toearth approach of creating their abundant herb garden reflects their hands-on and sharing philosophy. Angela and Elaine explain their approach to food as holistic and wholesome, steering away from pseudo and fragmented meals. Food Fanatics works honestly with food. “Ingredients are perfect as they come,” say these Fanatics, “and don’t need to be molecularly reassembled in order to taste good. They simply need to be paired in innovative sensory combinations, cooked well and served fresh.” This approach has clearly been appreciated by the palates and bellies of the 14 000 guests fed by Food Fanatics in 2008.
Think that spilling a little jus or foam on the plate will impress your influential masses? But, come on, this is Cape Town. You’re going to have to do better than that old El Bulli cliché. Count on Food Fanatics for a formal menu that is both inventive and impressive, from the opening amuse bouche (of seared scallop with apple creme fraiche or truffled mushroom cappucino) to main courses (of roast duck with pomegranate molasses on lime mash to wasabi seared beef on watermelon and feta) through decadent desserts (honeycake with caramelised banana and roasted pecans or lavender-infused creme brulee). With larger plated functions, timing and logistical expertise need to combine with the excellence of gourmet food to banquet perfection. Food Fanatics will suggest wine pairings with each dish. So that all you’ll need to do is be the gracious host. Interactive entertaining: Interactive Entertaining Forget the buffet or the seated dinner – interactive cooking is the new squid ink black! Food Fanatics has developed a number of bars over the years – opportunities to socialise with a glass and taste of the most varied and flavourful. Our signature Asian wok bars encompass the fresh clean flavours of the East – lemongrass, ginger, chilli and lime. Experience the undivided attention of the Food Fanatic chefs as they tailor-make your very own fresh, crunchy, sizzling, hot Chinese, Vietnamese or Malaysian-inspired dish, at your instruction and their suggestion. Drawing on a wonderful selection of local and international salmons, Fanatics can offer your next event their unique salmon free-standing and candlelit stations, replete with sashimi hand-sliced by our chefs, or hot smoked, or sesame encrusted salmon. Add local West Coast oysters, presented on ice sculptures and served with the best of local cap classiques. It’s what caviar dreams are made of!
The Food Fanatics stylish roving meals are freshly inspired by each occasion. Small meals and bite-sized treats are served to your networking guests to visually inspire creative engagement. Our elegantly-attired waiters present the spectrum of tastes and flavours in glass, on bamboo, in spoons, noodle boxes or a variety of small bowls. Porcini risotto; tuna and avo nori roll with wasabi syrup; saffron coconut prawn; foie gras viet roll with tamarind; chicken & noodle lakse; olive shortbread with tapenade; and red onion and pepper pissaladire. And someone else will be cleaning up the mess! How’s that for perfection CONTACT US Angela / Elaine |
Fanatical foodies Angela Woodward and Elaine Rousseau
are crazy about cooking, mad about menus. Client-centred
and hard-working, they are the aprons-on owners of Food
Fanatics, with an innovative, modern and fresh approach to
the preparation and styling of the food. And, let’s face it,
cooking without the passion is nothing but pure mixing up
with the bowls! 
A formal dinner proposal: 
Roving canapés: