Your Gourmet Catering has been providing stunning food and flawless service in the Gold Coast area for 15 years. Over those years they have built a reputation for being friendly, attentive and very good at what they do – cooking and serving food that makes people happy. The food and service is often the biggest expense their clients will have when planning their wedding and they want it to be perfect. They take that to heart and pull out all the stops to make sure every event big or small is magical.
Your Gourmet Catering is committed to catering only one event per week so that every client has their full attention and devotion when they need it most. Head Chef and Owner, Leela Anna Brett, is at every event personally, and is in the kitchen overseeing every stage of the preparations in the days leading up to each event. Taking on only one event per week and limiting the number of events they cater means that every single wedding or event gets their “A” team. Cooking for weddings and events is more than just a job to them and catering one event per week means they get it perfect every single time, essential when their business is being there for people on the most important day of their lives.
Head Chef and Owner
Leela Anna Brett has more than 20 years experience working at some of the finest hotels and restaurants in the world. She has lived in America, Mexico, India, UK and Australia and travelled extensively. Each country she has lived in and each job has taught her lessons that make her approach what it is – extremely hands on, perfectionist and passionate.
Leela has worked at The Four Seasons in Santa Barbara, The Four Seasons in Sydney, The Herb Farm in Washington, Hugos in Bondi Beach and Kings Cross and Fins in Byron Bay.
What sets The Collective Catering apart is your ability to customise your own menu to offer your guests a mix of one cuisine or five. Never a dull party with so much choice. The Collective are known for putting on the best parties and love creating amazing memories in their venue; now, they can create everlasting memories in your venue. Bringing the variety of The Collective’s amazing five restaurants with five different cuisines to suit the tastes of all your guests for your next cocktail party, wedding celebration or corporate event.
You can create the perfect menu for your occasion and choose it to be served as canapes for a standing event or plated for formal sit down dinner soiree. With menus starting from $65 per head based. They can cater from 40 to 300.
One of the Gold Coast’s most sought-after catering and event companies. If you’ve been looking for a professional catering service with an eye for detail and a relentless commitment to service, Fresh Food Friday have you covered. They are the tailored experience you’ve been craving; they’re not churning out ‘one size fits all’ events and menus. Nor are they running everything out of their home kitchen. You decide how much (or how little) involvement you want in organizing and managing your special occasion and Fresh Food Friday take it from there. It’s a perfect approach – tailored to deliver the remarkable event you’re after.
Large or small, all events managed by Fresh Food Friday imbued a fierce commitment to our core values:
Service Excellence – Proactive event design and delivery with their client’s wishes at the heart of all they do.
Dedication – Driven by pride and passion, they’re committed to making every event in their care a standout success.
Trustworthiness – They consider their events a partnership. And working with Fresh Food Friday means you’ve selected a partner who refuses to compromise on quality. Your dream plus their execution, – it’s a winning combination.
Imaginative, creative, vibrant, colourful, forward-thinking and perfectly executed are all the trademarks the team set at Anise. Nothing missing, simply well-thought through food, full of flavour, beautifully presented and served with a smile. It’s because they don’t compromise that their food tastes as wonderful as it is presented, and by taking no shortcuts; your guests can be assured of beautifully crafted flavours and equal eye for detail.
Regardless if you are looking for a casual Argentinean Asado, a private stand-up cocktail party or elegant and formal sit-down dinner for 20, 200 or a 2000 person gala event. Anise brings restaurant quality food and service far surpassing your expectations.
Keeping a mindfulness about how we impact our environment is something we take quite seriously. Ensuring that everything we do we approach with sense of responsibility. All food scraps created are collected and given to local farmers for both composting and feeding their animals. Any disposable ware we use we ensure they are 100% natural and biodegradable. Right down to making an effort to get all of our staff car pooling to events to cut down on transport needs.
With our 20+ years in the industry and 5+ plus years of those purely in delivering artisan catered weddings and events they have fine tuned everything it is that we do to ensure an exceptional experience to you and your guests. We are here for you, to tailor a menu specific to your loves, needs and budget. Scene-stealing food, attention to detail and a flexible, yet no-nonsense approach, is the sort of exemplary service you can expect.
Catering is the 100 Mile Table ‘thing’. They love all events big and small, on site or off and pride themselves on carrying the ball across the line each and every time with the quality of their food and service. When they are not at a catering gig, they hold the occasional 100 Mile Table pop-up lunch or dinner anywhere from a paddock or a warehouse to a barn or a private home.
A chef for over 25 years, Sarah’s background stretches from The Bayswater Brasserie and Bather’s Pavilion in Sydney, to a recent 14 year stint with the Rockpool Group, as a chef, in marketing, media liaison, website and social media management.
With a Business Studies degree in marketing, Jeremy worked extensively with vineyards and wine brands in New Zealand including a term as Operations Manager for Stonyridge Vineyard on Waiheke Island. After a couple of years in London Jeremy joined the Hipgroup in Auckland which owned and operated 10 of Aucklands most awarded cafes and restaurants.