Radish Events

Radish Events Boutique Sydney Caterer on a mission to deliver boldly delicious food, with an ethical approach to s At Radish Events, we believe business is a force for good.

We specialise in delivering lip-smacking food to weddings, private parties and corporate events. Through our kickass industry partners, we also provide event planning, staffing, floristry, styling, party hire, installations and more. This means we are committed to doing things differently, thinking creatively and finding more responsible ways to deliver delicious food. We are a BCorp. As you can i

magine, waste is a big issue in our industry. So we’ve decided to tackle our waste streams one by one, and reduce / reuse / recycle the f* out of them. It’s a constant effort, always evolving, and it’s not about being perfect - it’s about moving forward.

“Waste is a failure of the imagination” - Douglas McMaster.

🍤 Spencer Gulf King prawn roll, house cocktail sauce, native pepperberry & davidson plum dust. Served as mini live stati...
08/12/2024

🍤 Spencer Gulf King prawn roll, house cocktail sauce, native pepperberry & davidson plum dust. Served as mini live station or a substantial canapé.

🟢 listed on

Grab-and-go brekkie table, styled up for special events.
06/12/2024

Grab-and-go brekkie table, styled up for special events.

Flourless brownie, NSW macadamia tahini, wattleseed dust, toasted walnuts 🍫
06/12/2024

Flourless brownie, NSW macadamia tahini, wattleseed dust, toasted walnuts 🍫

Would you like some warm smiles with that brekkie station? 😁Chef Dani modeling 🫠
03/12/2024

Would you like some warm smiles with that brekkie station? 😁
Chef Dani modeling 🫠

Spencer Gulf King prawn TOAST, with our sweet chilli jam, housemade focaccia and curly green onions 🍤📸 Jamie Green
03/12/2024

Spencer Gulf King prawn TOAST, with our sweet chilli jam, housemade focaccia and curly green onions 🍤

📸 Jamie Green

Little pockets of memorable moments, themed activations and live interactive cooking - that's what's up! Drop us a line ...
30/11/2024

Little pockets of memorable moments, themed activations and live interactive cooking - that's what's up!

Drop us a line for:
🍝 pasta station
🌮 taco bar
🥘 paella
🥟 dumpling bar
🍤 prawn roll station
🦞 seafood bar

Summer tacos 🌮, pasture-raised pork carnitas style, charred pineapple, white onion. Tortillas charred onsite on a hot gr...
16/11/2024

Summer tacos 🌮, pasture-raised pork carnitas style, charred pineapple, white onion. Tortillas charred onsite on a hot griddle.
Pair with spicy margs and good vibes ☀️

Corn tostadas, guac, iceberg 🥬, and our highly addictive guajillo chilli crunch 🧡
08/11/2024

Corn tostadas, guac, iceberg 🥬, and our highly addictive guajillo chilli crunch 🧡

Issue 40 of is out and guess who's in it? 🙋 Cover photo by
08/10/2024

Issue 40 of is out and guess who's in it? 🙋 

Cover photo by

A view from our side 😘
18/07/2024

A view from our side 😘

Pasta station is one of our favourites atm, with our chefs cooking 2 pastas live at the event, Italian-themed styling, b...
08/07/2024

Pasta station is one of our favourites atm, with our chefs cooking 2 pastas live at the event, Italian-themed styling, big bowls of Parmigiano and pangratatto 🍝

Featuring our Head Chef Joseph 👨‍🍳

This one at , shot by

❤️ Homemade cherry tomato passata, confit garlic, basil, black olive & fried capers

💛 Creamy cacio e peppe, served with pecorino & garlic pangrattato

An out-of-the-ordinary antipasti grazing for .williamson8 's book tour a few weeks back, at one of our fav venues 🖤
04/07/2024

An out-of-the-ordinary antipasti grazing for .williamson8 's book tour a few weeks back, at one of our fav venues 🖤




Our take on "poor-man's tart", made with hazelnut meal and topped with wattleseed sugar dust. It's a centrepiece in our ...
30/06/2024

Our take on "poor-man's tart", made with hazelnut meal and topped with wattleseed sugar dust. It's a centrepiece in our Grazing Tables, and also available as a dessert for buffets and brekkies 😉

Cacio e pepe tapioca squares 🧀😍Crunchy outside, cheesy on the inside. Topped with freshly cracked black pepper and grate...
28/06/2024

Cacio e pepe tapioca squares 🧀😍
Crunchy outside, cheesy on the inside. Topped with freshly cracked black pepper and grated Pyengana cheddar from (TAS)

Sushi night at the 🍣 for a very extravagant Bday! planned with , clicked by
27/06/2024

Sushi night at the 🍣 for a very extravagant Bday!
planned with , clicked by

Our Head Chef Joseph and Owner Henri 🖤. This dynamic duo is responsible for ensuring your food tastes like magic 🪄 and y...
01/05/2024

Our Head Chef Joseph and Owner Henri 🖤. This dynamic duo is responsible for ensuring your food tastes like magic 🪄 and your special day is one to remember! 👨‍🍳🧠

That, plus some olives, warm focaccia and a glass of white. Thanks.
25/04/2024

That, plus some olives, warm focaccia and a glass of white. Thanks.

Tried thinking of a clever caption here but really just wanted to post a photo of our cool new T-shirts that we're absol...
23/04/2024

Tried thinking of a clever caption here but really just wanted to post a photo of our cool new T-shirts that we're absolutely in love with 😍😂

Thanks ! 🙌

📸 by 💪

Address

Shop 5/29 Applebee Street
Sydney, NSW
2044

Opening Hours

Monday 9am - 5pm
Tuesday 9am - 5pm
Wednesday 9am - 5:15pm
Thursday 9am - 5am
Friday 9am - 5pm

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Videos

Talking about our journey to zero waste 👆with the team at Unilever Food Solutions, in support of its Future Menus 2024 Report. Our biz owner Henri does a deep dive into our food waste reduction practices: ♻️ Helps the environment as well as your bottom line ♻️ Key challenges we’ve encountered along the way ♻️ The importance of data collection ♻️ Henri’s best tips to get started ♻️ How we’ve incorporated waste reduction into our dishes You can check out the full Q&A in the link in our IG bio. Thanks to Unilever Food Solutions ANZ for creating a platform for this conversation! #foodtrends2024 #futuremenus2024 #futuremenusANZ #ufs #preppedfortomorrow #ad

These potato skin chips are SO crispy and delicious! A bit of an accidental discovery really, we decided to fry them for staff lunch after making a batch of gnocchi with the "insides" of the potatoes. We've made potato skin crisps before, but the game changer on this one was that we didn't PEEL the skins, but rather we "squeezed" the already cooked potatoes out of their skins, so the skins were still left with a bit of flesh inside. Amazing result. ZERO WASTE IS DELICIOUS 😍

Here's your end-of-year party inspiration. At a recent event for Clifford Chance, we served our Italian themed pasta bar, which included fresh pasta made locally at @spaghetteria.au . @radish_events can provide food, drinks, stylish and staff to make your holiday party a night to remember. Plus, by supporting us, you'll be supporting our partnering small, independent businesses. #SmallBusiness #Events #Style

ABC on our zero waste journey
ABC on our zero waste journey

ABC came to Dan the Man HQ to explore where we're up to on our zero waste journey - check out what they had to say.

Last night's tabletop install for the @margaret__zhang retrospective #unseen collabing with @liveintheprojects and the super talented @jasmine.christie 🍇🍐👌the exhibition is on today at @comberstreetstudios

Its on .. #225F #lowandslow #DTMBBQ #barbecue #sydney all on the @radarhillsmokers #thisishowwedoit

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