Our Story
Our Values
We follow seasons, not trends.
To provide fresh, great quality catering with a minimal carbon footprint, we will always support Australian growers and producers ahead of imported food. We love creating new menus around seasonality to take advantage of produce at the peak of flavour and texture.
And put simply, food that’s local and in season just tastes better.
Our Mission
Great catering tailored to your requirements
Our skilled professional team aim to provide catering that’s perfect for your event with deliciously creative cuisine, flawless service and great value. Our goal is to gain trust and develop long-lasting client relationships leading to repeat and referred business.
The Team
Lisa, Owner/Chef
Scottish-born of full Italian background, I grew up in the back shop of my family’s fish & chip shops, absorbing the ethos of good food, hard work, and respect for every customer.
Now, with many years professional cooking experience across many cuisines and venues, from delivering a marinara pizza to the table of Sir Billy Connolly in Glasgow to catering vegan yoga retreats on the Central Coast, I bring those same principles to my own clients today.
Jodie
With her background in Food & Beverage Management on Hayman Island plus years of international and local experience across a range of venues, Jodie is the consummate professional in every aspect of hospitality. Ready to jump into any role, her cocktails and mixology skills are the stuff of legend.
When not teaching at TAFE, you can usually find her travelling the globe!
Maggie, Red Squirrel Pooch
Maggie’s role is to prevent meat scraps or raw bones ending up in landfill, a role she takes very, very seriously. A diligent worker, Maggie is a failed explosive detection military dog who charms the socks off everyone.