Long lunches back on menu


The dessert platter.
Crispy skin gold band snapper with celeriac and lemon mash.
Green apple cremeaux, apple cloud, walnuts and, cider gelee, fennel jam and Granny Smith ice.
Long lunches  back on menu
Long lunches  back on menu
Long lunches  back on menu
Long lunches  back on menu
The dessert platter. Crispy skin gold band snapper with celeriac and lemon mash. Green apple cremeaux, apple cloud, walnuts and, cider gelee, fennel jam and Granny Smith ice.

IT became popular in the 80s, but the tradition of the long lunch is well and truly back and here to stay.

While wheelers and dealers like Laurie Connell and Alan Bond made “business deals” over lunches that turned into dinners, these days they are held to raise money for charities or networking.

This month Perth’s social calendar filled with multiple long lunches lasting well into the evening.

Perth’s Longest Lunch held by the Brightwater Care Group, again pulled out all stops following the success of its inaugural event last year.

Held at the Crown’s Grand Ballroom, more than 800 people attend the event, which featured entertainment, actor Shane Jacobsen as MC as well as a six-course meal prepared with West Australian produce including stand-out entree duck breast, Davidson plum riberries, bunya nut floss, indigenous herbs and flowers, fermented pineapple and matching wines.

With a goal to start a new tradition, the group said they wanted to redefine the concept of networking, creating an event like no other, for a city that has never been afraid to be different.

Further down the road it was a lady’s day out as fast cars, fashion, fine jewellery, food and wine combined as part of the Barbagallo’s Ladies who Lunch event at Fremantle’s Fishing Boat Harbour.

Greeted by Linneys Creative director Justin Linney and some of WA’s most impressive convertibles, women were treated to a long luxurious lunch on the water, while trying on Linneys jewels and listening to fashion juggernaut Manning Cartel duo Cheryl and Vanessa Manning as models walked in their latest collection.

Catered by Heyder and Shears, guests indulged in a five-course menu including crispy skin gold band snapper with celeriac and lemon mash for entrée and seared chicken breast, chilli quinoa cake, char grilled courgette salsa and baby carrots for mains, all paired with Howard Park Wines.

So with everything old, new again, next time you are out, relax and consider a lavish, long lunch.