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I still pinch myself that this is my job. I get

I still pinch myself that this is my job.

I get to create experiences that bring people together around a table, introduce them to amazing food and wine and watch a room full of people laugh, chat and discover something new together. 🥰

When Lauren from @bikebarfitness asked if I could create a cheese masterclass for her community, I dove right in.

I knew I didn’t want to do an ordinary cheeseboard masterclass. If that’s all you want then Pinterest has about a million ideas 😉

It had to be a cheese and wine night. 🍷🧀 What a fab way to start the weekend.

We explored the absolutely divine @gibsonwines and paired each wine with a carefully chosen cheese, talked about why they worked together, and then built each pairing with something a little extra (not just a water cracker).

Guests discovered wines they’d never tried before. Cheeses they wouldn’t normally pick up.

These are the kind of evenings that fill my cup 🥰

A huge thank you for Lauren and the bike bar community for having me. What a fun room to spend an evening with.

If you want to try out the combinations I put together, I’ve included the cheese & wine menu for you 🥂

I get to creste the magic before everyone arrives.

I get to creste the magic before everyone arrives.

Because a beautiful table is where the best celebrations begin. 🥂

#grazingtableperth #perthcatering #foodlover #perthsmallbusinesses

Let me paint you a picture. It’s a Saturday nigh

Let me paint you a picture.

It’s a Saturday night. Eight of you around a table. Someone’s told the same story three times and everyone’s laughing anyway. The food’s been passed around so many times the dishes are warm from being held. Nobody’s looked at their phone in two hours.

You remember thinking: “We have to do this more often.”

And then... life. Work. Kids. The group chat went quiet. Six months passed.

That’s the dinner party gap. And it’s not because people don’t want connection — it’s because someone always has to do the work, and eventually, nobody wants to be that person.

Dinner Club, Delivered closes that gap.

I do the planning. I do the cooking. I pack it up and deliver it Friday afternoon. The host does 20 minutes of finishing, serves it, and sits down.

And now? Nobody has to be “that person” forever. You rotate. You make it a thing.

Perth’s first Dinner Club experience, delivered. Current menu: An Italian Affair.

Tell me — when was the last time you had a dinner like that?

Mine was too long ago. So this post has been a little reminder to myself to book that night in. Although pretty sure I’ll do all the cooking (not that I’m too mad about it)
xx Fi

#dinnerpartyperth #perthfood #connectioniseverything #perthcaterer

OMG she’s live and she is beautiful. Thanks so muc

OMG she’s live and she is beautiful. Thanks so much to the lovely Sam from @whitemousedesign for doing your special thing. I LOVE it 🥰

If you’re looking to book a Dinner Club, Grazing Table, Event Catering or Retreat/Holiday Catering head to the website and fill out the booking form to chat. I look forward to being your event to life.

xx Fi

#perthfood #dinnerpartyfood #pertheventcatering #grazingtablesperth

Saying yes became my thing this year. And hones

Saying yes became my thing this year.

And honestly, it’s changed everything.
Every brief that comes my way is a chance to create something I’ve never done before. Someone brings me an idea, sometimes half-formed, sometimes just a feeling, and my brain lights up. I get to figure it out. I get to build something epic.

So I’m adding new offerings as you come to me with them.

Because that’s where the magic happens.

When someone’s got a vision and the courage to make it real, and I get to be the person who brings it to life.

This is me living my best life.

Creating experiences that matter. For people who care enough to make moments special.

I got a brief last week that honestly made my day. Nine women staying at Mandoon Estate. The host wanted to spoil them. No kitchen access. Limited space. Everything had to be room temperature.

And I was all over it.

This is the stuff I actually love. When someone hands you constraints and says make it special. That’s when the creative thinking starts.

The bougie wine bar night in featured:

🍸Oysters 3 ways (dirty martini, finger lime + chives, lemon)
🥂Kingfish ceviche with grapefruit, pickled fennel, dill + chive oil
🍷Bresola carpaccio
🍸Whipped feta, slow-roasted tomatoes
🥂Roasted grapes, burrata + vin cotto
🍷Chargrilled zucchini, mint + lemon
🍸Whipped ricotta, honey-roasted carrots + dukkah
🥂Charcuterie, house-made focaccia, charred baguette, crackers
🍫Chocolate mousse, raspberries

Thanks @elsa_mitchell_ for choosing me to take care of you and your MHQ gals. I loved being a part of it.

If you’ve got a vision, let’s bring it to life.

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