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A travelling feast: Twentyfour Catering


“Have kit, will travel” is the mantra of Twentyfour Catering. Weddings all over the South Island are a speciality, and owner and chef Chantelle Quinn can conjure the feast of your dreams anywhere, often with just two ovens and a barbeque.

 

“We are very versatile and we have said yes to every location so far.”

Chantelle works closely with couples to ensure logistics work and menus are personalised to each wedding. Chantelle remembers a groom who asked for his grandmother’s adored salted caramel and pistachio cheesecake, so she created it in minis for his guests.

The food is classic French with Kiwi flavours, rustic, often with a lot of protein. Six different meats could feature throughout the reception, which goes down extremely well with rural weddings.

I love seeing a wedding guest in an exquisite dress and fascinator tucking into a lamb cutlet and going back for more.”


 

A travelling feast: Twenty Four Catering


Have kit, will travel” is the mantra of Twentyfour Catering. Weddings all over the South Island are a speciality, and owner and chef Chantelle Quinn can conjure the feast of your dreams anywhere, often with just two ovens and a barbeque. “We are very versatile and we have said yes to every location so far.”

 

Chantelle works closely with couples to ensure logistics work and menus are personalised to each wedding.

Chantelle remembers a groom who asked for his grandmother’s adored salted caramel and pistachio cheesecake, so she created it in minis for his guests.

The food is classic French with Kiwi flavours, rustic, often with a lot of protein. Six different meats could feature throughout the reception, which goes down extremely well with rural weddings. “I love seeing a wedding guest in an exquisite dress and fascinator tucking into a lamb cutlet and going back for more.”


 

Cakes & catering with a twist: Twisted Flour and Sugar


Twisted Flour & Sugar Merchants are a mother and daughter team, Sally and Kate, who create magic in the kitchen, with a pinch of chaos.

 

 

The Twisted ladies specialise in creating bespoke cakes, delicious grazing platters and individualised catering for your special event.

Their spectacular cakes – from dainty treats, eye-catching showstoppers, to stunning, glamorous creations – taste as good as they look. Using only the highest quality ingredients, they use free-range eggs and the best flour, sugar and spices sourced from great merchants, with no nasty additives.

As well as sensational cakes, desserts and canapes, they also offer laid-back, no-fuss catering for your event or workplace.

Their grazing boxes can be made for morning and afternoon teas; lunches; brunch platters; kids’ birthday boxes as well as well as tailor-made options.

They will even prepare, set-up and collect everything required, so there’s no dishes or clean up to worry about. For more information, visit their Facebook page.|

www.facebook.com/twistedflourandsugar


 

A travelling feast: TwentyFour Catering


‘Have kit will travel’ is the mantra of Twentyfour Catering. Weddings all over the South Island are a speciality, and owner and chef Chantelle Quinn can conjure the feast of your dreams anywhere, often with just two ovens and a barbeque.

 

Owner and chef Chantelle Quinn

 

“We are very versatile and we have said yes to every location so far.”

Chantelle works closely with couples to ensure the logistics work and menus are personalised to each wedding.

Chantelle remembers a groom who asked for his grandmother’s adored salted caramel and pistachio cheesecake, so she created it in minis for his guests.

The food is classic French with Kiwi flavours, rustic, often with a lot of protein.

Six different meats could feature throughout the reception, which goes down extremely well with more rural weddings.

“I love seeing a wedding guest in an exquisite dress and fascinator tucking into a lamb cutlet and going back for more!”

TwentyFour Catering Co


 

Out-of-this-world delicious!


For Chantelle Quinn, Director of Twentyfour Catering Co, the course of true love does run smooth. Both New Zealand’s finest produce and the people she cooks it for, occupy equal first place in her heart. “I feel so lucky to do this job,” she says.

 

Chantelle Quinn, Director of Twentyfour Catering Co

 

“The quality of produce, the availability in Canterbury and the extent of free-range options means that, together with our talented team, our results are out-of-this-world delicious.”

A recent free-range plated duck dish has Chantelle’s mouth watering as she remembers it. Having had her own restaurant, she has found her true passion in catering.

“It’s so much more personal; it makes our days special when we go into someone’s house to meet and cook for them. We love the process of getting to know people and having them become completely comfortable with us in their home.”

Catering for private dining is a specialty and, as a small family business, they don’t pre-prepare menu lists.

Instead, Chantelle and her team meet you and talk about your event type, preferences and guest list, creating personalised menus from there.

“Our take on food is Kiwi style with a French influence,” Chantelle says. “We do canapes, small plates, standing events, wedding and corporate events.”

An array of trucks is not their style.

“We are more bespoke – a private kitchen, hire equipment and it’s amazing what we can do with a barbeque,” she says.

With the motto “have kit, will travel” you too can have your own Twentyfour Catering Co food affair.


 

Ramping up for 2022 wedding season


The beginning of a New Year means it’s time to look ahead and start making plans for all those upcoming family celebrations sitting in your diary.

 

 

When it comes to organising a wedding, anniversary, birthday or gathering, it’s important to know you’re booking a venue with people who have proven experience and expertise.

Graham and Liz Jones have been with Rossendale for more than 20 years and operating at the Rossendale Vineyard site for the last 10.

Specialising in weddings, each year they return to work to discover a flurry of bookings following Christmas and New Year’s engagement announcements.

While there is still time to secure your place for 2020, they’re now taking bookings for 2022.

Graham says they offer guests a picturesque, relaxed setting that can accommodate up to 150 guests and there’s plenty of car parking.

“Often, when people book venues, they have to book someone to help organise the event, someone to run the bar and a caterer, but we do it all,” he says.

“We have a team of chefs, a wedding coordinator on-site every day and dedicated staff, so you’re always dealing with one person. That consistency and communication is so important.”

The in-house catering team is highly experienced, serving fresh, delicious food that caters to all dietary requirements.

“It’s quite a big venue, but we’ll do anything from two to 200 people,” Graham says.

“We have a lot of loyal customers who come back and book all their family events and occasions with us.”

Phone 03 322 7780 for a no obligation chat to discuss your options today.


 

Creative Catering


Family business Twentyfour Catering Co has a strong commitment to providing a personal experience for every client, ensuring the highest quality cuisine and service.

 

 

From catering for everything –from an intimate anniversary dinner to a corporate event or grand wedding of over 200 guests – no event, size or location is too challenging.

Owner/executive chef Chantelle Quinn works closely with clients to ensure their event features the tastiest fare, all with that trademark exemplary service she is well-known for.

While previously running a restaurant and coming ninth in the third season of MasterChef New Zealand, starting a catering company was a natural progression for Chantelle.

After being asked to cater for a wedding seven years ago, her services became so sought-after that she started focusing purely on catering, quickly building a loyal following of return clients.

“We meet with our clients and create a menu perfectly tailored to their event and unique preferences. We don’t just turn up and serve food, we ensure all bases are covered and every event runs smoothly.”

Using the freshest and best local produce, the company specialise in classic New Zealand fare.

Whether you’re after beautiful canapés or a three-course menu for your wedding, birthday lunch or corporate event, TwentyFour Catering can create a truly sublime feast bespoke to you, using locally sourced, natural ingredients.

Check out their sample menus at www.twentyfourcatering.co.nz or phone Chantelle on 027 356 1212.


 

A sumptuous spread: Purple Weka Cafe and Bar


It’s nearly the end of the decade – time to shout the team a well-earned Purple Weka spread.

 

 

Purple Weka Café and Bar is open and humming at 6am, so people can park outside the door to grab their catering order for get togethers in the boardroom or tradies’ toolbox shouts. It’s a great little licensed venue for functions too, seating up to 50.

Hands-on owner and foodie Stu has 20 years’ experience in the industry. He creates the best, from antipasto platters, egg ‘n’ bacon slices and sumptuous club sandwiches through to decadent scones with jam and cream. Purple Weka sells jars of its own homemade jam and marmalade too – a sweet as Christmas pressie!

Just like the café, it’s always wholesome, homestyle cooking for the popular catering service, Stu says. Around 36 hours’ notice is appreciated, but you can always ask.

Stu knows his customers and has high-protein fixes for an energy injection, like berry and banana high-protein shakes and a peanut butter and dark chocolate protein slice. Saintly yet sinful!

Those in the know also head for Purple Weka’s whitebait sammies at this time of year, which, subject to availability, are always a sell-out. It’s served Kiwi-style only – that’s between soft white bread with a squeeze of lemon.

To arrange catering – no order too large or too small – or to pre-order fabulous takeaway coffee, phone 03 366 0258, or visit www.purplewekacafe.co.nz for the catering menu. Pop down to Purple Weka on Fitzgerald Avenue, which is open seven days a week, if you haven’t already.

 

 


 

Second-to-none nosh: Gorgeous Food


The lead-up to Christmas can be a stressful time, especially if you’re having to provide food – be it for large home gatherings, work dos, Christmas parties, or for any of those end-of-year happenings where people need to be fed.

 

 

 

Gorgeous Food provides a pick-up catering service that’s second-to-none. Their catering menu provides freshly baked, mouth-watering goodies to satisfy every palate, including those with special dietary requirements.

When it comes to sandwiches, these guys are legends. From standard, club or ladies’ sandwiches (ideal for that Christmas Croquet Club knees-up) through to rolls, wraps and paninis, they’ve got it covered.

Fancy savouring something savoury? Then their selection of mini sausage rolls and pies, mini frittatas, cocktail quiches, marinated chicken nibbles, corn fritters, sushi and vegetarian Vietnamese rolls pack a mighty tasty mouthful!

Sweet-toothed folk can feast on scrumptious muffins, friands, cinnamon cream oysters and in-house specialty Gorgeous Slices, while date and cinnamon or double cheese and chives scones are hard to resist. If bikkies are your preference, then afghans, passion moments and gypsy creams make for tantalising treats!

Their quality service doesn’t stop here, for Gorgeous Food also offer made-to-order spicy carrot cake, banana cake and chocolate mud cake, as well as family quiches and family pies.

With many menu items also made gluten-free, there’s nothing left to do but kick back and enjoy your Christmas do!

Find them at 66-68 Springs Road, Wigram. Open Monday to Friday, 6am-3:30pm, Saturday 7am-1:30pm. For catering/kitchen, phone 03 344 6044 or visit www.gorgeousfood.co.nz/catering.

 

 


 

Catering to the crowds: Halswell Bakery


Whether you’re hosting an event or planning a picnic for Cup Day, the talented team at Halswell Bakery can provide fresh, delicious catering to suit any requirements.

From tasty club sandwich platters, bacon and egg slices, mini quiches and savouries to yummy birthday cakes, donuts and sweet treats, everything is freshly handmade on-site. They are renowned for their delicious pies, and steak and cheese is a best seller, says owner Ruth Buckley. “We make everything from scratch, including the pastry, and all our fresh meat and vegetables are sourced locally.”

With a focus on fast, friendly and efficient service, the team encourage customers to bring in reusable cups for a discount on their delicious Three Llamas coffee, made by the talented baristas. “Minimising our impact on the environment is really important to me, and we go by the motto ‘simply delicious and deliciously simple’ – we don’t do fancy – just good, tasty, wholesome food.”