To mark the opening of an exhibition, this Sydney art gallery hosted a buffet for distinguished guests and local artists. Hussein provided mainly vegetarian hot and cold dishes, salads and desert and worked closely with the event management team who provided tables, chairs, decoration and waiting staff.

Menu

Monkfish, scallop and kingfish pie with potato topping

Cauliflower, potato and pea samosa

Roast yam with chili and fig with balsamic vinegar

Pumpkin with red onion, zatar and tahini dressing

Baby spinach with dates and almond, topped with pitta crisps

Eggplant in cherlmoula with barley, yoghurt and pomegranate seeds

Roast Jerusalem artichoke with sage and lemon

Spicy chick peas with taboule

French beans with green pesto

Sweet slaw

Cauliflower and cumin fritters

Layered tiramisu cake

Hussein charged $3,360 ($42 per head) plus the event management team costs