When catering for a group or organisation, order from Alf’s Cafe. We have put a lot of thoughtful preparation and planning to ensure that you will enjoy the healthy food and drinks at events.

Healthy eating is important for a healthy lifestyle, which is why Alf’s Cafe has excluded serving “Red” category food or drinks at Alfred Hospital meetings, functions or events, whether they are held on-site or off-site.

Wherever possible Alf’s Cafe have made the Catering Menu healthier, ie. “Green Up”, by:

• Using predominantly plant-based foods such as fruit, vegetables, wholegrain breads and cereals
• Moderate amounts of lean meat, skinless chicken, fish and reduced-fat dairy products, ie. reduced-fat milk, cheeses and yogurt
• Use polyunsaturated and monounsaturated fats, ie. olive oil and margine, in preparation of foods
• Foods are either fresh, steamed, stir-fried, lightly grilled, oven-baked or poached
• Excluding the following Red category foods:
• Fried or deep-fried foods, fatty sausages, bacon or salami
• Pies, pasties, sausage rolls, quiches
• Butter, cream
• Croissants, donuts and sweet pastries
• Chocolate, lollies and confectionary products
• Iced or cream filled biscuits, cream cakes
• Soft drinks and other sugary drinks including cordial
• Drinks:
• Always served chilled water
• Freshly squeezed orange juice with all breakfast and lunch packages
• Other choices are sparkling, mineral and soda water
• Tea and coffee options include regular tea, herbal tea, regular and decaffeinated coffee. Served with reduced-fat or skim milk or calcium enriched soy milk in preference to full-fat milk
• Provide only raw sugar and artificial sweetener
• Breakfast: A healthy breakfast is a wonderful start to the day
• Multigrain, wholemeal, rye, hi-fibre or white bread and rolls are served with polyunsaturated or monounsaturated margarine
• Serve condiments and spreads separately and in small amounts
• Serve plain low fat yogurt with fresh fruits in bulk and in individual tubs
• Serve hot dishes, such as scrambled, boiled, poached or omelette with wholegrain bread, grilled vegetables, parsley and cracked pepper
• Cook with minimal fat by using polyunsaturated or monounsaturated oil spray
• Vegetables are grilled, chargrilled or baked
• When baking, trays are lined with baking paper or lightly coated with polyunsaturated or monounsaturated oil spray
• Sandwiches: Alf’s Cafe offers a variety of breads such as wholemeal, wholegrain, soy and linseed, high fibre white varieties, rye, mountain bread, pita bread, fruit and nut breads, focaccias, bagels and enchilada wraps.
• Use only Tick Approved dairy spreads and margarines instead of butter
• Use polyunsaturated or monounsaturated margarines
• Use reduced-salt and reduced fat options spreads
• Use only a small amount of sauces and condiments
• Avoid adding salt to sandwiches
• Fillings
• Use lean skinless chicken, lean ham off the bone, sliced roast beef or turkey breast
• Avoid processed meats such as salami, chicken loaf, cabana and bacon
• Use canned tuna in water in preference to brine or oil
• Use boiled or curried egg
• Use thinly sliced and reduced fat varieties
• Condiments used are chutney, pickles, mustard, capers, homemade low fat mayonnaise, hummus and cranberry sauce
• Salads
• Available with all meals/menu items
• Dressings are all homemade
• Dressings are prepared from ingredients such as polyunsaturated or monounsaturated oils such as canola, sunflower, soybean or olive, balsamic vinegar, lemon juice, and herbs and spices, etc
• Use fruit or vegetable purees or juices as a base for dressings
• Make dressings using low fat or reduced fat natural yogurt
• Dressings and sauces are served separately/on the side
• Homemade mayonnaise is made with vegetable, canola and olive oil
• Hot Dishes
• Soups
• Serve vegetable based soups, broths and consomme
• Serve soups containing legumes, ie. red kidney beans, lentils, split peas, chickpeas and/or noodles
• Use evaporated skim milk rather than cream for a creamy taste and appearance
• Serve with crusty or flat bread
• Only pepper, herbs or curry powder are used to enhance the flavour
• Vegetables
• Vegetables are incorporated into most menu items
• Vegetarian items are included to provide choice for those who do not eat meat
• Vegetables are steamed, microwaved, grilled, roasted, barbecued or stir-fried with minimal oil
• Skin on vegetables is kept if edible or possible
• When baking, trays are lined with baking paper or vegetables are lightly coated in polyunsaturated or monounsaturated oil spray
• Meat
• Use lean cuts (topside, lean mince, rump, lean chops, breast meat or skinless drumsticks) and trim fat prior to cooking
• Choose low fat cooking methods such grilling, barbecuing, roasting, steaming or stir frying
• When marinating, reduced-salt and low-fat ingredients are used
• Serve plenty of vegetables with meat dishes
• Fish
• Use Australian or Atlantic Salmon, Blue-Eye Trevalla, Blue Mackerel, Herring, Yellow Tail Kingfish, Silver Perch, Sea Mullet, Flathead, canned Salmon or Tuna, and seafood including oysters, arrow squid, mussels and scallops
• Use reduced-salt canned fish
• Pasta
• Plenty of vegetable are added to pasta recipes
• Served with a variety of salads
• Use wholemeal, fresh or dried pastas in soups and casseroles
• Prepare tomato or vegetable-based sauces
• White sauces are made with low-fat milk or ricotta
• Use low-fat cheese
• Morning Tea
• Serve plain biscuits containing fruit, vegetables or nuts
• Serve low-fat and wholemeal varieties
• Low-fat based muffin
• Fruit-based scones
• Fresh fruit salad served with reduced-fat yogurt
• Excluded desserts with high saturated fat ingredients such as chocolate, cream and butter
• Use ricotta cheese with a little honey and vanilla to replace whipped cream
• Homemade Finger Food
• All hot and cold finger food are homemade
• Served with non-creamy dipping sauce
• Baked filo pastry triangles are only brushed lightly with polyunsaturated or monounsaturated margarine
• Platters
• Dip Platter
• All dips are homemade and vegetable-based
• Flavour is added by using only herbs and spices such as garlic, chilli, basil, coriander, etc
• Served with crackers and raw vegetables
• Cheese Platter
• Use reduced fat hard cheeses
• Use small amounts of brie, camembert and edam as higher in fat
• Served with wholemeal or wholegrain crackers such as water crackers and reduced salt crispbreads
• Antipasto Platter
• Serve minimum amount of processed meats
• Vegetables are grilled with minimal oil
• Middle Eastern Platter
• Lean cuts of meat are used
• Salads
• All dips are made on the premises using reduced fat yogurt and use the freshest ingredients