Farm-To-Table Long Lunch
Gather your loved ones around the table for a share-style long lunch that brings people together over locally-sourced, seasonal food.
Designed to be shared, each dish arrives at the table in generous platters - think rustic, colourful, and overflowing with local goodness.
From ethically raised meats and heirloom vegetables to creamy cheeses and garden herbs, this is a perfect offering for birthdays, reunions, or simply an afternoon of good food and great company.
What’s Included
✔️ Seasonal farm-to-table share menu
✔️ Private chef service in your home or accommodation
✔️ All ingredients, tableware, linens & plating included
✔️ Setup, service & clean-up handled for you
✔️ Menu design tailored to dietary needs & preferences
✔️ Thoughtful storytelling behind each dish and ingredient
✔️ Customisation available on request
Example Dishes
Proteins
Slow-cooked beef brisket with red wine jus, horseradish cream & fresh herbs
Herb-roasted free-range chicken with garlic, lemon & garden herbs and macadamia gremolata
Sides & Salads
Crispy smashed potatoes with rosemary salt & caramelised onion
Roasted rainbow carrots with honey, tahini & native dukkah
Grilled zucchini & green bean salad with ricotta, toasted almonds & lemon-garlic vinaigrette
Beetroot ribbon salad with creamy cumin-yogurt dressing, orange segments & honey-apple cider glaze
Condiments & Extras:
Ghee-roasted nuts & seeds
Apple-infused, lightly spiced sauerkraut
House-made mayonnaise crafted from local free-range eggs
FAQs
-
Once your date is confirmed, I’ll check in to understand your preferences, dietary needs, and any must-haves. Then I’ll send through a custom, seasonal menu just for you for approval/edits. On the day, I’ll arrive with everything needed, cook in your kitchen, plate each course beautifully, and leave your space spotless.
-
The Farm-to Table Long Lunch offering is suitable for groups between 8 and 25 guests.
-
I’m based in Byron Bay and travel across the Northern Rivers — including Ewingsdale, Bangalow, Suffolk Park, and the surrounding hinterland.
If you're just outside the region, feel free to get in touch and I’ll see what’s possible.
-
Fridays and Saturdays tend to book out 2–3 months ahead, so the earlier the better.
Midweek bookings can often be secured with 2–3 weeks’ notice — but feel free to get in touch even if it’s sooner.
-
Absolutely, the kitchen will be cleaned spotlessly before I leave. You or your guests won’t need to lift a finger - I'll take care of all things food related.
-
Yes — not only are they welcome, they’re my specialty. From gluten-free to low FODMAP, vegan, paleo, and everything in between, I’ll work with you to create meals that are both deeply nourishing and tailored to your needs.
-
Think fine-dining meets wholesome, seasonal wholefoods. I specialise in deeply nourishing dishes that don’t compromise on flavour or beauty — perfect for special occasions with a healthful twist.
-
I don’t provide or serve alcohol, as I’m not licensed to do so (yet)— but you’re very welcome to organise your own.
I’m happy to work the menu around your wine selections if you’d like a little pairing guidance.