Specialist Catering


Other styles of catering that we offer

We offer many other styles of catering in addition to our paella catering

If you have any special catering requests other than the ideas below, please let us know and we can tailor a quote to your needs


Please use our contact page to request an information sheet on any of the following styles of catering

Drop off catering.  Free delivery to The Northern Beaches

Tapas, canapes, cocktail food

Platters, food stations, grazing tables

Paella catering



Moroccan tagines

Indian  curries

Thai curries







Pizza (limited numbers, up to 30 people)

Seated Dinner

Suckling pig spit roast (for up to 20-25 people)

Spit roast

Plated desserts


We cater for all styles of events, whatever the occasion, at your home or venue of your choice


Cocktail parties






Melbourne Cup


Christmas parties



Corporate events

Breakfasts & Brunches





Where will we travel to?

Food Stuff is based in Mona Vale and we can cook at your home or hired venue  

We are also happy to travel to events outside of Sydney to anywhere within NSW or Australia.  Venues outside of Sydney may include a travel fee.  If you can provide us with the venue address and details about your event, we can then provide you with a quote

For events being held in public places council approval is generally required


Setting up to cater at your venue

We will usually arrive 2 hours prior to your serving time to set up.  We bring all the equipment along to your venue to cook including trestle tables.

Once you have booked if we can’t establish a suitable place to cook over the phone we are happy to conduct a site visit to discuss the set up for your event.  We usually arrange this the week leading up to the event

Setting up and cleaning down is seamless so you don’t have to worry about a thing….and enjoy your party


What we provide

For $1 per person we can supply disposable palm leaf plates, wooden forks & napkins which are all biodegradable.  We recommend these palm leaf plates as they are substantial and don’t conduct the heat like bamboo, plastic or cardboard.  If you choose this option, we ask that you provide bins for people to dispose of them easily on the day of your event

Costing does not include linen, crockery, cutlery, glassware, beverages, collecting or washing up of plates & cutlery

We provide a chef and assistant (or assistants depending on numbers) to cook and serve buffet style

For cocktail only parties we do recommend that you provide professional wait staff to distribute the food efficiently.  We are happy to recommend a local agency that we often work with.


Enquiry, booking procedure & payments

Please make an enquiry either by phone or via e mail on our contact page giving us a brief overview of your event.  We will then send through to you the required information sheets with prices

If you would like to proceed with your event the next stage is to hold the date with a deposit.  Deposits are 40% of total spend or a minimum of $400 whichever the greater

Please note; Deposits once paid are not transferable and not refundable as we hold that date for you and thereby refuse other bookings

On receipt of the deposit we will send out a booking confirmation to you

Final numbers, final details and balance of payment is due 5 full working days prior to the event. So for example we call you on Monday for a Saturday event

We accept; Visa & Mastercard or you can make payment via eft transfer.  American Express attracts a 3% surcharge.  Cheques are acceptable but need to be banked 7 working days prior to an event





salmon blinis

zucchini rolls

prawn mango tartsFood Stuff Catering


chicken rice paper rolls

cakesFood Stuff Catering

beef spinach curry

strawberry cheese platters

nachos olive salsa guacamole platters

March April 2012 120

salmon avocado

Canapes Food StuffCanapes Food StuffCanapes Food Stuff CateringCanapes Food StuffCatering Food StuffCatering Food StuffCatering Food StuffCatering Food StuffCatering Food StuffFood Stuff Catering Food Stuff CateringFood Stuff Catering



feta mint cucumber salad


















patatas bravas












pf prawns












mark helena tara









oysters debbies







palm leaf plates









lamb with risotto












fig tart







creme catalan





















mark lach cooking