The Caterer - A Sydney Company

17/09/2020

The lemon. Lemon and vanilla parfait with a raspberry curd centre and macadamia crumble. This exquisite dessert was custom designed for a very special client and a gorgeous event.

10/07/2020

EVENT / Throw back to the stunning dinner we did for a very special client at The State Theatre. Beef tenderloin with Jerusalem artichoke, eschallot purée, Bordelaise & freshly shaved black truffle.

08/07/2020

Truffles. Did you know there are some incredible truffle producers right here in NSW? is a small farm in Bredbo producing incredible black truffles. Only available in the cooler months, we love having the opportunity to incorporate these beauties into our dishes.

25/12/2019

Wishing you all a Merry Christmas and happy holidays from The Caterer Sydney team. Thank you for all of your love and support in 2019!

18/12/2019

DESSERT GRAZING TABLE / One of our signature dessert tables at a recent event at Fleet Steps.
@ Fleet Steps

10/12/2019

SUMMER STYLING / “Creating a fun, summer table is a case study in colour contrast. Blue is opposite orange on the colour wheel, which makes warm hued foods "pop"...” True blue summer styling tips by for
Table scape styled by the talented
Ceramics & resins by
Florals by

29/11/2019

EVENT / A traditional and vegetarian Paella ready for a Christmas function tonight 👌

28/11/2019

DESSERT / A decadent raspberry & rosewater Pavlova 🌹

26/11/2019

CANAPÉS / Rye caraway crisp, parmesan cream, prosciutto & fried rosemary�/ Chickpea crisp, spanner crab, lime, compressed cucumber & coriander / Blini, crème fraiche & caviar

14/11/2019

EVENT / Brunch carts offer a touch of fun to those early morning meetings 🥐

17/09/2019

We are looking for a superstar event supervisor! This role is absolutely pivotal in our business and is the key link between our office team, chefs and clients. You are the face of our business and proud to represent our team.

A minimum two years experience in catering and events is required but there is plenty of room to grow & develop in this dynamic role.

Some weekend work is required but our client base is predominantly corporate so most of the work is from Monday to Friday.

Drivers Licence is a must.

This is a full time position so full working rights are essential. Only applicants with full working rights will be contacted.

If you are interested in hearing more about the above role please send through your current CV to [email protected]

29/05/2019

TEAM / Meet Jess & Kittisak. Responsible for food preparation, they are the kitchen's engine room and keep things running smoothly with a smile.
Image I

15/05/2019

TEAM / Meet our second sous chef Antonella. With a background in the Argentinian military she ensures that the kitchen runs like clockwork. Antonella has the most amazing demeanour and handles the pressures of her role with grace and a smile.
Image I

10/05/2019

EDITORIAL / So grateful to be part of Good Food's article this week, 'The buffet is back: How to style a table spread. Read about how the contemporary buffet has elevated the trestle table to a work of art via the link in our bio ❤️🙏
Words I
Images I
Style direction I
As seen in

27/04/2019

THE TEAM / Meet our sous chef Garan...
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Not only is Garan incredibly talented, with an exceptional eye for detail, he's also one of the funniest and most entertaining people we've ever met. Garan has shared his passion for gardening with us by creating our incredible vegetable garden which we use on a daily basis.
Image I

09/04/2019

THE TEAM / Here , our team is made up of so many incredible people, each of whom adds something unique. We're really excited to let you know that each week we'll be profiling a one of these amazing people.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Meet Kinder: the King of Clean. Every good chef understands that kitchen hands are the backbone of the kitchen. Any lapse can have detrimental consequences to daily production and Kinder's fastidious approach is legendary. He also initiated our daily juice program: all our leftover produce is utilised to create delicious juices each morning, keeping us strong and healthy. Next to The Caterer's founder, Kinder is the longest standing member of the team!
Image I
🙏

20/03/2019

BAKED / The incredible doing amazing things with this layered lemon, vanilla and yoghurt cake with limoncello curd and almond buttercream. All topped with torched Italian meringue and handmade marzipan fruits 😍 ❤️

11/03/2019

EVENT / Honoured to be part of such a stunning event with and 🙏

28/02/2019

DESSERT / Pandan panna cotta w/ strawberries & crumble 🍓
⠀⠀⠀⠀⠀⠀⠀⠀⠀

14/02/2019

ENTRÉE / Prosciutto di San Daniele w/ autumn fig purée, fresh persimmon, fried polenta & purple basil.

10/02/2019

SUMMER / Heirloom tomatoes, summer stone fruit, buffalo mozzarella & basil 👌
#

10/02/2019

07/02/2019

GRAZING TABLE / When styling a grazing table, no matter how big or small, the key points to remember are 1) Come up with a theme and stick to it (contemporary, rustic, boho etc) and make sure your florals, foliage and props complement the style, 2) Add pops of colour and intersperse with greenery and fresh florals for texture, 3) Add interest to your board by using different heights with props such as wooden boxes or raised serving platters.

28/01/2019

EVENT / Yellowfin tuna w/ pickled daikon & puffed rice canapés for a long weekend summer garden party 👌

25/01/2019

CANAPÉS / Two of our signatures... Beetroot crackers w/ smoked goats curd, beetroot gel, candied orange & basil
and Squid ink crackers w/ kingfish tartare, saffron pickled baby carrots & coriander

28/12/2018

EVENTS / Celebrating a Sydney summer with a long table lunch at Fleet Steps.
Event production l
Chairs, linen, glassware I
Crockery I
Florals I

29/11/2018

EVENT/ What a spectacular event to have catered! We are honoured to have been part of the Rise 2018 Gala Dinner for the NSW Bar Association at The Cutaway
Image |

23/11/2018

EVENTS / Setting up for a formal dining experience as part of the recent Intelligence Conference

12/11/2018

SPRING / Asparagus, broad bean, radish & sugar snap salad tossed with ricotta, mint and pea tendrils.