How to Choose the Perfect Menu for Your Corporate Event

Corporate events are more than meetings—they’re opportunities to impress clients, reward employees, and build connections. The right menu sets the tone for success. Here’s how to choose a menu that fits your event and leaves a lasting impression.

1.Understand Your Audience
Consider dietary preferences and cultural backgrounds. Offering vegetarian, vegan, and gluten-free options ensures inclusivity.

2. Match the Event Style
Formal gala? Opt for plated fine dining. Networking event? Choose grazing tables and canapés for easy mingling.

3. Keep It Seasonal
Seasonal menus not only taste better but also support sustainability. Our chefs craft dishes using fresh North Queensland produce for maximum flavour.

4. Balance Variety and Simplicity
Offer enough choices to please everyone without overwhelming guests. A curated selection of mains, sides, and desserts works best.

5. Don’t Forget Drinks
Pair your menu with wine selections, craft beers, or signature cocktails. Beverage service completes the experience.

Pro Tip
Plan for timing. For full-day conferences, include morning tea, lunch, and afternoon refreshments to keep energy levels high.

Planning a corporate event? Let Michels Catering & Events create a menu that impresses. Request a Quote today and make your event unforgettable.

Small Business Is the Backbone of the Economy — So Why Does It Feel Like It’s About to Break?

Last Friday, 22 May, the Townsville Chamber of Commerce hosted Minister for Small Business Steve Minnikin and, thanks to the Chamber, I was one of only two businesses invited to share our story.

The Minister delivered a polished, gregarious speech—exactly what you would expect from a seasoned politician. He spoke confidently, held the room’s attention and mentioned his business background to connect with the audience.

But the question I wanted to ask was this:

When politicians say they have owned businesses, were they really in the trenches?

Were they doing payroll at midnight, chasing debtors, covering staff shortages, managing cash flow, and absorbing rising insurance premiums, wages, superannuation, EFTPOS fees, food costs and fuel prices?

Or were they simply reviewing a balance sheet once a quarter and tracking how their investment was performing?

At the event, we were given the Queensland Government’s “Small and Family Business First Action Statement.” The 12-page booklet says Queensland has 495,000 small businesses and estimates there will be more than 615,000 operating across the state by 2032.

To me, those numbers do not automatically signal success.

Politicians love to say that small business is “the backbone of the economy”, but the phrase has become a cliché.

Small business is not treated that way; it feels more like the government’s cash cow.

If small business were truly treated as the backbone of the economy, many of us would not be operating under this level of pressure just to stay afloat.

One initiative highlighted in the Action Statement was a $10 million Small Business Concierge Service—another government department designed to help businesses navigate “support pathways”.

But is that really what small business owners are asking for?

Another portal? Another phone number? Another scripted conversation with someone who has likely never had to make payroll during a quiet trading week?

Because here is what the booklet left out:

• Around 20% of small businesses fail within their first year
• 40–60% fail within the first three years
• 65–70% fail within five years

Those are the statistics small business owners live with every day.

Most small business owners do not need more departments, paperwork or “pathways to support”.

They need pressure taken off: lower costs, less red tape and fairer tax structures.

They need wage systems that do not require a degree in employment law to interpret.

They need policies that genuinely reflect the realities of running a business in 2026.

As my offsider noted on the day, the wage disparity debate also feels disconnected from operational reality.

An inexperienced 15-year-old waiter who can run three tables, lives at home and has few responsibilities can now cost an employer almost as much as an experienced 25-year-old hospitality worker who can run six tables, manage pressure, solve problems and keep service moving.

So where is the incentive for businesses to take a chance on young people if they are expected to pay almost the same rate for half the productivity?

Are we creating a generation of young people with fewer practical skills because businesses can no longer afford the training burden?

The same issue applies to EFTPOS transaction changes.

Businesses are being pushed ever closer to a cashless economy while also being expected to absorb tens of thousands of dollars in merchant fees each year so customers can earn frequent flyer points and loyalty rewards.

Paying by credit card is convenience businesses offer customers, and customers can still choose to pay cash.

So why should businesses be expected to fully subsidise that convenience?

And to make matters worse, hospitality businesses pay GST on revenue they never actually retain because merchant fees are deducted before the money reaches their account.

For catering and food distribution businesses, the pressure is no longer coming from one direction, it is coming from everywhere at once.

The list is familiar: rising wages, higher operating costs, staffing shortages and compliance demands, all piling on at once. Individually, most of these challenges are manageable. Together, they create constant pressure on margins and cash flow.

In regional Australia, the challenge is even greater.

We compete for a limited pool of skilled workers across multiple industries while trying to maintain service standards, train new staff and remain commercially viable.

For labour-intensive businesses such as catering and food distribution, staff consistency is critical. When stability disappears, productivity drops, service quality suffers and the customer experience declines.

There is a growing gap between policy and operational reality, no matter how well-intentioned these changes may be.

It increasingly feels as though small business is expected to absorb every economic shift while remaining competitive, profitable and resilient all at once.

But when small business carries too much of that load, the impact is not confined to the business owner, it flows through the broader economy.

At some point, the question is no longer how much more small business can absorb.

It is how much more it should be expected to absorb.

Creative Cocktail Ideas for Your Next Celebration

Nothing elevates an event like a signature cocktail. Whether you’re hosting a wedding, corporate function, or private party in Townsville, the right drinks can set the tone and impress your guests. Here are five creative cocktail ideas that will make your next celebration unforgettable.

1. Tropical North Queensland Spritz
Celebrate local flavours with a refreshing spritz made from passionfruit, lime, and sparkling wine, garnished with fresh mint. Perfect for outdoor summer events.

2. Mango Mojito Twist
Give the classic mojito a tropical upgrade by adding fresh mango puree. It’s vibrant, sweet, and ideal for beachside or garden parties.

3. Gin & Bush Botanicals
Highlight Australian botanicals with a gin cocktail infused with lemon myrtle and finger lime. A sophisticated choice for corporate events.

4. Coconut Espresso Martini
Combine creamy coconut with rich espresso for a decadent twist on the beloved martini. Guests will love this indulgent treat.

5. Zero-Proof Elegance
Non-alcoholic cocktails are trending. Try a cucumber and elderflower cooler for a refreshing, inclusive option that everyone can enjoy.

Pro Tip
Pair cocktails with matching canapés for a complete sensory experience. Our team can design a menu that complements your drink selection perfectly.

Ready to wow your guests with custom cocktails? Contact us today to explore our full beverage packages and mixology services.

10 Expert Tips for Planning a Stress-Free Wedding Reception

Your wedding day should be magical—not stressful. At Michels Catering & Events, we’ve helped hundreds of couples create unforgettable celebrations. Here are 10 expert tips to make your wedding reception seamless and stress-free.

1. Start Early
Book your venue and catering as soon as possible, especially during peak wedding season in Townsville. Early planning means better availability and peace of mind.

2. Set a Realistic Budget
Work with your caterer to create a menu that fits your budget without compromising quality. We offer flexible packages to suit every couple.

3. Choose a Theme
A clear theme helps guide decisions on décor, menu, and entertainment. Whether it’s rustic chic or modern elegance, consistency creates impact.

4. Personalize Your Menu
Include dishes that reflect your story—your favourite cuisine, family recipes, or cultural traditions. Our chefs love creating bespoke menus.

5. Consider Dietary Needs
Plan for vegetarian, vegan, and allergy-friendly options. It’s thoughtful and ensures every guest feels included.

6. Create a Timeline
Work with your event manager to schedule everything—from speeches to cake cutting—so the day flows smoothly.

7. Think About Drinks
Signature cocktails and curated wine pairings add a personal touch. We offer full bar services to keep the celebration flowing.

8. Plan for Weather
If your reception is outdoors, have a backup plan for rain. We can help with marquee hire and contingency planning.

9. Delegate
Don’t try to do everything yourself. Assign tasks to trusted friends or hire a professional event coordinator.

10. Enjoy the Moment
The most important tip? Relax and savour every second. With Michels Catering & Events handling the details, you can focus on what matters—celebrating your love.

Planning your dream wedding? Contact us today to create a reception that’s stress-free, stylish, and unforgettable.

Top Catering Trends for 2026: What’s Hot in North Queensland

The catering industry is evolving faster than ever, and 2026 is shaping up to be a year of bold flavours, sustainable practices, and unforgettable experiences. Whether you’re planning a wedding, corporate event, or private celebration in Townsville, staying ahead of these trends will make your event truly stand out.

1. Sustainability Takes Centre Stage

Eco-conscious catering is no longer optional... it’s expected. Guests want menus that feature locally sourced, seasonal ingredients and minimal waste. At Michels Catering & Events, we partner with North Queensland farmers to deliver fresh, sustainable dishes that taste as good as they feel

2. Interactive Food Experiences

Gone are the days of static buffets. In 2026, live cooking stations, grazing tables, and chef-led experiences are trending. These interactive setups not only wow guests but also create Instagram-worthy moments.

3. Plant-Based Menus Go Mainstream

Plant-based options are no longer niche… they’re a must-have. From vegan canapés to hearty plant-based mains, offering inclusive menus ensures every guest feels catered for.

4. Global Flavors with Local Flair

Fusion cuisine is booming. Think Asian-inspired seafood with tropical North Queensland produce or Mediterranean dishes infused with local herbs. Guests love adventurous flavours that tell a story.

5. Elevated Beverage Experiences

Signature cocktails, craft beers, and curated wine pairings are trending. Add a mixology station for a personalized touch that guests will rave about.

Ready to incorporate these trends into your next event? Request a Quote or call us today to start planning with Michels Catering & Events—the leaders in innovative, sustainable catering in North Queensland.

ENJOY. SHARE. CELEBRATE. COLLABORATE

What The Beep Is Kosher Salt?

Why Chefs Prefer Kosher Salt (And Why You Might Too)

If you’ve ever seen “kosher salt” in a recipe and wondered what makes it different, it mostly comes down to texture and control. Kosher salt has larger, lighter flakes that are easy to pick up and sprinkle evenly, which is why it’s a staple in many professional kitchens.

Where the name comes from:

It was traditionally used in the koshering process — drawing out blood from meat in line with Jewish dietary practices. Today, the term mainly refers to the flake size and style, rather than religious certification.

Why chefs like it:

• Coarse flakes are easy to pinch and season with accuracy

• Dissolves quickly and evenly

• Clean flavour, without additives like iodine or anti-caking agents

There are many brands on the shelf, but I use Melach — it has consistent flake size, a clean flavour, and is easy to find in Australian supermarkets.

The takeaway:

Whether you’re cooking pasta, seasoning meat, baking, or finishing a dish, kosher salt offers clean flavour and great control — which is why it’s a favourite for both home cooks and chefs.

ENJOY. SHARE. CELEBRATE. COLLABORATE

Creamy, Dreamy Italian Cheeses: Mozzarella, Burrata, Stracciatella & How to Pair Them

Few things rival the creamy, delicate indulgence of Italian fresh cheeses. If you’ve ever been confused by terms like Mozzarella, Burrata, or Stracciatella, you’re not alone. These soft cheeses may look similar, but each has its own texture, flavour, and perfect pairing.

Let’s break down the delicious differences — plus, how to serve them to impress your guests or treat yourself!

 Mozzarella

The most well-known of the bunch, traditional Mozzarella di Bufala (made from water buffalo milk) or Fior di Latte (made from cow’s milk) is a fresh, stretched-curd cheese with a delicate, milky flavour and a firm, elastic texture.

How to Eat It:

• Slice onto Caprese salads with tomatoes, basil, olive oil, and cracked pepper

• Melt over pizza or toasties

• Tear over pasta or warm roasted vegetables

Great Pairings:

• Fresh tomatoes, basil, oregano

• Olive oil, balsamic vinegar

• Prosciutto or cured meats

• Crusty bread

Wine Pairing:

• Pinot Grigio – Crisp, dry, and citrusy, it cuts through the creaminess and complements tomatoes beautifully

• Young Chianti – Light, fruity reds with low tannin won’t overpower the delicate cheese

 Burrata

Often mistaken for simple mozzarella, Burrata is next-level indulgence. On the outside, it's a delicate mozzarella pouch. But slice it open, and you'll discover a creamy, dreamy filling made of Stracciatella (shredded mozzarella) mixed with fresh cream.

How to Eat It:

• Place whole on a platter, slice open at the table for dramatic effect

• Drizzle with olive oil and sea salt, serve with crusty bread

• Add to pizzas or pastas after cooking for a rich, creamy finish

• Pair with grilled stone fruit or tomatoes for a luxe salad

Great Pairings:

• Prosciutto, bresaola, or smoked salmon

• Roasted peaches, figs, or nectarines

• Basil, rocket, or micro herbs

Wine Pairing:

• Sparkling Wine– Light bubbles and citrus notes balance the richness

• Chardonnay (unoaked) – Smooth, creamy with bright acidity to refresh the palate

Stracciatella

The luscious, creamy centre of Burrata — also available on its own! Stracciatella is silky strands of fresh mozzarella soaked in cream, made for spooning, spreading, or dolloping over almost anything.

• How to Eat It:
  Dollop generously onto grilled sourdough or focaccia

•  Spoon over roasted pumpkin, zucchini, or chargrilled eggplant

• Swirl through warm pasta or risotto for extra silkiness

• Add to pizzas after baking for a luxurious creamy finish

Great Pairings:

• Grilled vegetables, olive oil, and chilli flakes

• Truffle oil, cracked pepper, or lemon zest

• Fresh herbs like dill, basil, or mint

 Wine Pairing:

• Fiano – A beautifully textured Southern Italian white with floral and nutty notes that enhance the richness without overpowering

• Vermentino – Crisp, slightly saline with citrus zest, cutting through the cream while adding complexity

Other Fresh Cheeses to Explore

• Bocconcini: Small bite-sized mozzarella balls, perfect for salads, antipasto platters, or skewers with cherry tomatoes and basil.

• Ricotta: Soft, fluffy, mild cheese used in both sweet and savoury dishes — think stuffed pastas, lasagna, or spread on toast with honey.

• Scamorza: A semi-soft, smoked mozzarella-like cheese — melts beautifully and adds smoky depth to grilled sandwiches or pizzas.  Good luck finding this, if you do let me know.

Perfect Entertaining Idea: The Ultimate Fresh Cheese Platter

• Burrata centrepiece, sliced open for wow-factor

• Stracciatella served in a small bowl with olive oil and herbs

• Mozzarella slices with tomato, basil, and balsamic

• Crusty sourdough or focaccia
  Prosciutto, grilled veggies, and marinated olives

• A drizzle of truffle honey or fig jam on the side

In Short:
While these cheeses share roots in Italy’s rich dairy traditions, their textures and uses vary — from the firm, stretchiness of Mozzarella to the indulgent creaminess of Burrata and Stracciatella.

Whichever you choose, keep it simple: good bread, seasonal produce, a drizzle of olive oil, and you’ve got yourself an effortless gourmet moment.

Crème Anglaise vs Crème Pâtissière (and Friends): A Guide to Classic French Custards

When it comes to French desserts, it’s easy to get lost in the creamy, dreamy world of custards. Names like crème anglaise, crème pâtissière, and crème diplomate pop up all over pastry menus — but what exactly is the difference between them?

Let’s break down the custard family tree and settle the mystery once and for all.

Crème Anglaise — The Pouring Custard
Light, silky, and perfect for drizzling.
Crème anglaise is the refined, French cousin of the classic pouring custard. Made from egg yolks, sugar, and milk (sometimes cream), it’s gently cooked until it thickens just enough to coat the back of a spoon — but never sets firm.
Best for:
✔ Pouring over cakes, tarts, or crumbles
✔ A base for homemade ice cream
✔ Classic desserts like Sticky Date Pudding

Think of it as the grown-up version of the custard your Nan used to pour over apple pie — smoother, silkier, and a little more elegant.

Crème Pâtissière — The Pastry Cream
Thicker, firmer, and made for filling.
Crème pâtissière is the sturdier, more dependable sibling in the custard family. Thickened with cornflour (or plain flour) and cooked to a gentle boil, it holds its shape beautifully. Rich with vanilla, often finished with butter, it’s a staple in every patisserie.
Best for:
✔ Filling éclairs, profiteroles, or choux buns
✔ Inside fruit tarts
✔ Layered into mille-feuille or Vanilla Slice

Crème Diplomate — The Lightened One
A fluffier, airier pastry cream.
Take your trusty crème pâtissière, fold in freshly whipped cream (sometimes stabilised with gelatin), and voilà — you have crème diplomate. Lighter in texture but still pipeable, it gives you that creamy richness without the weight.
Best for:
✔ Modern fruit tarts
✔ Layered trifles or parfaits
✔ Delicate cream puffs

It’s the pastry cream’s more refined, party-ready cousin.

Crème Chiboust — The Airy Showstopper
A fusion of pastry cream and Italian meringue.
Crème chiboust combines crème pâtissière with whipped egg whites or glossy Italian meringue. The result? A luxurious, mousse-like texture that’s light, airy, and usually set with a touch of gelatin for stability.
Best for:
✔ Cream-filled sponge cakes or fruit flans
✔ Set moulded desserts
✔ Impressive layered creations

This one takes a little more skill but is guaranteed to wow your dinner guests.

Crème Caramel — The Baked, Inverted Custard
Silky, set, and finished with golden caramel.
Crème caramel is where custard meets caramel in perfect harmony. Similar to crème anglaise in ingredients, it’s baked gently in a water bath until set. Once cooled, it's flipped to reveal a shimmering layer of golden caramel sauce.
Best for:
✔ Classic plated desserts
✔ An elegant, make-ahead dinner party finale

Timeless, sophisticated, and universally loved.

Crème Brûlée — The One with the Crack
Rich custard hiding beneath a glassy, caramelised top.
Crème brûlée is dessert theatre at its finest. Another baked custard, similar in base to crème anglaise, but its claim to fame? That satisfying, torched sugar crust — the ‘brûlée’ (meaning ‘burnt’ in French) — that cracks under your spoon.
Best for:
✔ Elegant dinner parties
✔ When you want drama, creaminess, and crunch in one spoonful

Silky underneath, crackly on top — pure dessert perfection.

Whether you’re pouring silky anglaise over dessert, piping rich pâtissière into éclairs, or cracking into a brûlée, there’s a custard for every occasion. Master one, and you’re halfway to mastering them all — it’s all about patience, precision, and perfect timing.

A word of warning: My mother-in-law was a custard queen — so naturally, mine is never quite good enough for some people… namely, a certain spoilt baby boy who shall remain unnamed. You know how it goes.

Check out our website for the recipes😊

Bon appétit, and happy custard-making!