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Not every event is held in a venue with all the services supplied under one roof, like catering and food and beverage service. Sometimes you want to start from scratch and build your event from the ground up, and thinking about the type of food service you want, is paramount in the design and layout of your event space.

This should be decided first, before you even book your furniture and in some cases the venue – you might need to bring in your own kitchen facilities and everything that comes with that. The environment should also be considered – indoor, outdoor, marquee, on a boat or a series of concession stands and food trucks… or out in the country with no facilities like water and power for kilometres.

Below are my trusted caterers that I use, when I need to start from scratch, and in my case, these would be outside the city limits, in regional areas, where we do have to think outside the square and deal with the weather under extreme circumstances.


Gema Group began as a humble Australian owned family business back in 1984 and today still encourages this culture of family that promotes respect, trust and integrity as we do business. With dedication and strength at our core, Gema Group has been delivering amazing event experiences for over 35 years.

With the capacity to cater for anything from intimate indoor events to large scale outdoor festivals, sporting events and stadiums, we have a reputation for flexibility, efficiency, professionalism and passion.


We are foodies and we are passionate about all thing’s deliciousness! Our focus is on fresh, local and sustainable produce crafted into sophisticated, stylish and succulent menus.

Harvest & Soul can provide a full range of catering in any location, from the office boardroom or warehouse to the trendiest or most traditional of venues Australia wide.

With over 20 years’ experience in the hospitality, venues and events industries, we have the experience and know-how to ensure any event or conference is seamlessly organised and perfectly executed.

Our catering menus include options for canapes and finger food, seated breakfast, lunches and dinners, buffets and our awe-inspiring grazing tables! We also have a Team of bar and cocktail mixologists to create stunning cocktails for your party!

We cater exclusively to a range of prestigious Australian venues as well as setting the standard for as required business and private catering.

HARVEST NEWRYBAR (Byron Bay and surrounds)


Locally owned, Harvest opened in the historic village of Newrybar, (NSW North Coast) in 2007. The Queenslander styled restaurant has grown over the years to include a bakery with 116-year-old wood-fired oven, and artisan delicatessen with adjacent edible garden. Showcasing the diversity of the wonderful local region Harvest Newrybar creates fabulous fresh food sourced from local artisan producers and the restaurants own gardens. SUSTAINABILITY

Harvest offers a comprehensive dining and offsite experience, giving visitors the opportunity to learn about sustainability and delicious seasonally prepared food. Solar panels, green waste compost and grey water facilities have been installed to support this ethos.

WENDLAND & AARLI CATERING (Broome and surrounds)

Delivering imaginative restaurant-quality food at a variety of venues in and around Broome, The Aarli / Wendland Event team prides itself on ensuring ‘food’ is the centrepiece each and every time.

Our expertise ensures your experience is delivered with contemporary flair, innovation and imagination. We provide an exemplary service without exception. Our willingness to cook outside the square in conjunction with an eye for detail, and a drive for amazing service, creates outstanding food at every occasion.

Our team is passionate, professional, personable and fun. We relish on bringing the art of food, drink and hospitality to life….. The Aarli and Wendland Events teams share a passion for imaginative menus and event co-ordination, allowing us to deliver memorable, creative and vibrant experiences for all our clients.

The Team at Gema Group have supplied a delicious recipe for you to try at home;

Sichuan sliced pork with garlic and chilli sauce - serves 4


· 500 gm lean pork belly, skin on

· 2 tbsp Shaoxing rice wine

· 10 gm piece ginger, crushed

· 2 tbsp chopped spring onion or coriander

Garlic and chilli sauce

· 1 tbsp finely chopped garlic

· 1 spring onion, finely chopped

· 1 long red or green chilli, finely chopped

· 2 tbsp Sichuan dark soy sauce or regular dark soy sauce

· 1 tbsp clear rice vinegar, or to taste

· ¼ tsp ground Sichuan peppercorns

· 2 tsp chilli oil, or to taste


· 1

Place pork in a large saucepan and cover with cold water. Bring to the boil, reduce heat and simmer for 5 minutes, then drain and rinse pork and pan. Return pork to the pan, add Shaoxing rice wine and ginger, season with salt, cover with cold water and bring to the boil. Reduce heat to a bare simmer and cook until pork is just tender (20-30 minutes; to test, insert a knife into the thickest part – if the juices run clear, it is cooked). Turn off the heat and leave the pork too steep for 15 minutes.

· 2

Remove the pork from the poaching liquid (reserve for another use), cool completely, then cover with plastic wrap and refrigerate overnight to firm up.

· 3

For the garlic and chilli sauce, mix all the ingredients in a bowl.

· 4

To serve, slice rind off the pork, then slice pork across the grain into paper-thin slices, arrange on a serving plate, pour a little sauce over and scatter with spring onion or coriander

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