Deborah Saunders

Born ‘a long time ago’ Deborah is a very experienced, versatile, award winning culinary professional. Catering, large-scale presentations, displays and food styling are some of the many hats she has worn. She has worked extensively in restaurants, front and back of house and in event, corporate and boardroom catering, not to mention teaching at tertiary level and in adult education. Deborah’s skills in the art of food presentation have earned her awards at Melbourne’s International Food Festival for her demonstrating technique, table decoration and desserts.

Deborah is known as the Culinary Wizard of Culinary Wizardry Pty Ltd - a pair of extremely talented, creative and innovative individuals who thrive on challenging projects. Deborah and husband Glen Saunders form a dynamic team, which combines food and graphics in many extraordinary ways. Culinary Wizardry Pty Ltd offer a range of services including catering, chocolate production and graphic design. They also produce and market their famous Chocolate Salami - a luscious combination of chewy chocolate, Turkish delight, honeycomb and marshmallows with not a trace of meat! This product might sound strange but tastes delicious.

Deborah’s Catering is of a very individual style and ranges from elegant, sophisticated and stylish to practical, simple and popular. Trend setting and jet setting are all part of Deborah’s friendly service which includes orchestrating functions around her home town of Melbourne, regional Victoria, interstate and overseas. Wherever she goes, Deborah is always on the lookout for fresh asparagus, which is one of her favourite vegetables. Here is what she has to say about asparagus:

“I love to embrace the seasons and there is nothing more special than leaping into spring - with asparagus as a feature on my menus. Because I'm a simple girl at heart I love the simplicity of asparagus - it's easy to prepare and cook, it has great universal appeal and it tops my list for flavour and nutritious qualities.

I feel a welcoming sense of change to the seasons when the first signs of those tantalizing green spears appear in the market. On goes the thinking cap for special ways to incorporate it into my catering. Will it be wok-charred with sesame, steamed and scented with herbs and oils, or just blanched quickly and sprinkled with some seasoned salt flakes? Any way is perfection! My main hint with asparagus is not to fuss. It is a simple vegetable that requires little effort to make it great eating.”

For more information about Deborah Saunders, go to www.culinarywizard.com.au.

Recipes

Asparagus with Garlic & Sesame
Asparagus Risotto with Orange, Parmesan & Yarra Walnuts
Roasted Peking Duck on a bed of Wok Fried Black Cabbage & Asparagus with Blood Orange Salsa
Fresh Asparagus with Honey Macadamia Mayonnaise

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