This past weekend was packed with incredible events, amazing people, and unforgettable food! With only one more event to go before I fully dedicate myself to the golf club, I was thrilled to cater two special gatherings that celebrated community, business milestones, and the rich flavors of native ingredients.

We recently catered a beautiful private luncheon at a client’s home in Nhill. It was such a lovely gathering with a delightful menu and wonderful guests. I still have that moment, every time I get in the car to leave, where I think, What have I forgotten?!

Saturday marked our first open lunch of the season at home, and as always, the unpredictability of the weather kept me on my toes. One thing I certainly hadn't missed about hosting home lunches is keeping an eye on the forecast!

It was such a pleasure to cater for a women’s business event at the beautiful Little Desert Lodge. Nestled in the heart of nature, the lodge offers a unique experience with its stunning surroundings, abundant wildlife, and a deep connection to the land.

Last weekend, I found myself with a golden opportunity—a spontaneous night in Melbourne. A dear friend was in town for an appointment, and since we hadn’t been able to celebrate her birthday last month,

We Love to Travel for Events to Work with Fabulous People and Feed Amazing Customers. This is our second event working with Black and Ginger Wines. The first time I had their wine was at The Bunyip in Cavendish, and I loved it straight away.

One week into Fitzroy Crossing, I’m sitting on the deck of the residence where I’m staying. The weather is a beautiful 25°C, and it’s still before noon. It’s refreshing to have a day off and take in the ambiance of FX.

Have you tried kangaroo before? I did years ago, savoring a kangaroo fillet at a restaurant, and it was a revelation. The meat had a unique gamey aftertaste, which, when balanced with the right accompaniments on the plate, created a perfect harmony of flavors.

I have been fortunate to be able to cook with the Murray students, based in Stawell. I did two cooking classes: one for high school students and one for primary students. The high school students came to Dimboola where we ventured to the Dalki Garringa Nursery.

A huge shout-out to my incredible team and friends who helped make this weekend's event a success. Coordinating a three-course alternative drop for 219 guests on Saturday night in Dimboola, followed by a cooking demonstration for the Heritage Harvest Weekend at Sovereign Hill Ballarat on Sunday, required meticulous planning and weeks of preparation.

We are thrilled to announce that our winter lunches this year have a new venue. We have moved from the VRI Hall in Dimboola to the Bowling Club! It's wonderful to utilise another local venue and showcase all the beauty that Dimboola has to offer.