Leiths Diploma in Food & Wine Open Evening 7 June 2022 Join us in person for our professional courses open evening, from Diploma to Part-time & Short Pro courses. Tues 7 June.
Click here to sign up.

DEC - 19 DEC - Kiwi & Roo's Top Tips for Hosting a Memorable Event

/ Categories Alumni, Advent Calendar / Author:

DEC - 19 DEC - Kiwi & Roo's Top Tips for Hosting a Memorable Event

Leiths graduate, Lara Lee Wood, has since embarked upon a wonderful food journey. Taking inspiration from her Australian-Indonesian heritage, Lara co-founded Kiwi & Roo; bringing Antipodean cuisine to London with their popular street food, supperclubs and private catering company. As part of our advent calendar this year, we've been lucky enough to receive Kiwi & Roo's top tips for hosting a memorable event, as well as their much-loved recipe for Anzac biscuits, an Australian classic.

Kiwi & Roo’s Tip for Hosting a Memorable Event

Our food showcases the flavours of our homelands, with Australian, New Zealand and Asian inspired menus, and to make our events memorable we love to put our spin on them. Here are our tips to making your event a memorable one:

  • Be bold, be bright, be you
  • Make it personal
  • Celebrate your heritage

We love to decorate our supperclubs with colour and pieces of our homeland to create an atmosphere that really represents who we are. We decorate our tables with branches of eucalyptus alongside beautiful jars of Australiana inspired floral decorations. Depending on the venue, we can also create ceiling-hung floral installations that float above guests as they dine. We play music softly in the background that reminds us of home, and really try to create a unique space filled with Kiwi & Roo characteristics that guests couldn’t find anywhere else.

Every place setting has our guest’s name, an elegantly designed menu and foliage attached with a small wooden peg. On their seat are little goodie bags that they can take home with them. The bags are branded with our colourful Kiwi & Roo logo, and inside are treats from Australia and New Zealand, from Tim Tams to Minties to little cans of Yeastie Boys, a NZ owned craft beer. One of our favourite gifts for our guests are our homemade Anzac biscuits, which are a much beloved treat back at home.

We are really proud of where we come from. We love to bring the joy of our favourite food memories into our supperclubs. Whether it is whipped NZ marmite butter served with our sourdough, or our chicken salt dusted potato scallops served with sumac and coffee rubbed racks of lamb or our chocolate Milo ice cream sandwiches for dessert – we try to recreate those happy flavours from our childhood into our supperclubs. In more formal settings we really celebrate produce from home, whether it is a yuzu and soy marinated Hiramasa Kingfish sashimi with pickled jalapeno or our signature soy and ginger marinated Australian sirloin with chimichurri, chilli jam, aioli and pickles. I am half Indonesian so a favourite amongst our guests are my charred Balinese marinated chicken satay skewers glazed with kecap manis and served with a spice-infused peanut sauce. It combines the Australian barbecue with Indonesian flavours and really represents who I am as a chef.

About Kiwi & Roo:

Founded three years ago by Australian Lara Lee and New Zealand born Fiona Hannah, Kiwi & Roo are an event catering company based in East London. Their menus celebrate the bold, fresh Antipodean flavours of their homeland. From canapes, bowl food and elegant tasting menus, their delicious food has been served to high profile guests and venues that include the royal family, the Australian prime minister, the Natural History Museum and the Royal Academy of Arts. They also holds supper clubs that celebrate their heritage with both Australian, New Zealand and Asian flavours all over London.

Recipe for Kiwi & Roo's Anzac Biscuits

For years Australians have debated over how they like their Anzac cookies; should they be chewy or crunchy? London based Antipodean catering, supperclub and street food duo Kiwi & Roo, puts the argument at rest with this versatile recipe that can be taken either way.

This easy recipe is one that can be made with young families and adults alike, and is the perfect treat to celebrate this coming Australia Day here in the UK.

Preparation time: 20 minutes Cooking time: 15 minutes


150g of unsalted butter

1 tablespoon of golden syrup

100g of caster sugar

60g of desiccated coconut

60g of rolled oats

125g of plain flour, sifted

1 teaspoon of bicarbonate soda

1 tablespoon of hot water

Large pinch of salt


1. Pre-heat the oven to 180 degrees C (160 degrees fan). Melt the butter with golden syrup in a saucepan over a medium heat until completely melted. Set aside.

2. Sift the flour into a large mixing bowl and add the sugar, coconut and oats with a large pinch of salt. Mix the bicarbonate soda and hot water together in a cup and add to the butter. It will froth and rise a little. Add the butter mixture to the dry ingredients and stir together until well combined.

3. Scoop a heaped teaspoon of the biscuit dough and roll it into a ball. Place it onto a baking tray lined with baking parchment, and repeat until all the dough has been used, with a space of about 5cm between each ball. You may need 2 or 3 trays but you can cook them in batches. Flatten the top of each dough ball with the back of a spoon, and then place in the oven, preferably on one of the higher shelves. For a chewy result, bake the biscuits until they are a light golden brown, for approximately 7-9 minutes. For a crunchy result, bake the biscuits until they are a medium golden brown, for about 10-12 minutes.

4. Once baked, remove from the oven and let the biscuits firm up on the tray for 5 minutes. Allow to cool on a wire rack and then store in an airtight container for up to 2 weeks.

Recipe by Lara Lee Wood and Fiona Hannah of Kiwi & Roo

To read more about Lara Lee Wood's story, head to her #MadeAtLeiths article - a very inspiring read!


Loading course information...