A few weekends ago I had the absolute pleasure of not only catering to a very intimate evening at The Pottery Studio in Nambour but being a part of their very first 'Wheel Throwing" class... It was an absolute cracker of a time. These guys have created such a simple but affective way to tune out and zone in to your creative side. It is easily one of the coasts bests activities going at the moment. Gab is such a calm and ardent teacher who gives you confidence in what you are doing, even if it is far from a masterpiece. We got dirty, we stuffed up, there was clay and water flying everywhere and we laughed, alot. I can speak on behalf of everyone who attended that we will all be going back and doing it again. Thank you guys so much for the opportunity to create, graze, drink wine and be merry

I would be lying if I said when the call came through requesting a graze for Lulu Lemons Silent Yoga night at Mercedes Benz Sunshine Coast that I thought it was a crank call.

I was hesitant to even give out all relative information, thinking to myself.. Is this some sort of a scam? So when the calls and messages added up and the realisation hit me that I would be catering to two global companies my heart exploded with joy.. and nerves.

It was such an honour. The Silent Yoga looked amazing, there were so many amazing healthy, fit and strong influencers and business owners.

I had Ella O'shea of Yukari Botanicals do an amazing instalment on our copper table arbour which really brought the grazing table to life.

Nestled in the quiet town of Eudlo on the Sunshine Coast only a 15 minute drive off The Bruce Highway lies this rustic 19** look barn. Logwods. With its Timber rolling doors, high ceilings, exposed timber beams and the perfectly rusted recycled tin walling it makes for the most elegant venue, perfect for a party of any description. . Its Open day was warm but the four way doors allowed for a constant breeze to keep us cool. There was a stellar line up of creatives who sacrificed their Saturday to showcase their amazing work. From The mind blowing cake artistry of Wild Child Cakes, Stunning Floral of Yukari Botanical, Amazing wedding stationary and signage from The Frankie Collective, Raw edible art from Rose Bed and Finch. A pop up caravan styled bar by Hanalei Trading Co and many talented photographers... such asShae from Estella Photography, Angela from Angelacannavo Photography and Luke Goings who is behind all of the images attached below.

It was so loveley to talk to industry creatives about their drives, ideas and even get to know them on a personal level. A seven degree of separation between myself and Beth from I heart Ceremonies was found. There was a few "How do I know you's" as well as lots of laughs and advice.

The Style shoot looked effortlessly dreamy as the models strolled through the stunning grounds which are abundant in Protea & Pandanus trees.

I look forward to getting out to the venue again wether it be to create one of my Grazing Tables or be apart of another event .Thanks to James & Jaz for opening the barn doors.

Hair and makeup by Sunshine Brides and Taslee Manigh makeup . Dress by Wolf & Bone Bridal.

ON LOCATION - Only the dreamiest location in all of Queensland. Picture this, White sandy beach, Blue water, hundreds of starfish a shipwreck (YES) you this is a real wedding and a giant teepee tent! We were so luck to have been asked to cater to a wedding of 100 on the stunning Moreton Island on November the 1st. It was HOT it was sandy (my calves are still recovering) but oh my god was it magic.

The stunning Bride and her Groom chose this location as its a family favourite and what can I say it did not dissapoint.

Our table was centre stage under the amazing tent and with such a beautiful backdrop, it really was a wedding in Paradise. We catered to the masses with Four huge 2 kilo blocks of scumptious cheese, a smoked cheddar, a milld blue, everyones fave, "brie stack" and some soft gooey Goats.

Take a look at the lineup... Did I say Magic?

I was so stoked when an enquiry came in for a whopping 160 people - With special requests to spread their goodies over a monster 12metres! At first I was thinking "No bloody way can I pull this off, my first wedding, how stressful! enough is that" Then I just had to have faith in myself, something all new business owners face in the short few months of kicking off.. Rachel the Bride had special requests such as 'no stinky cheese, added preserves sweet and savoury, croissants as an extra, six personalised salads and celery and carrot sticks to cater for her vegan friends. We also had to accomodate for 10 gluten free people... safe to say my nerves were over the top..

Anyway I won't bore you with the details, but...WE NAILED IT!

A special thank-you to my amazing partner and my sister in law for agreeing to be delegated by me for a few hours.

Here are some photos :)

So simple, So Tasty - A crowd pleaser and perfectly matched to our recent Mexican themed grazing table..

I've had so many people asking me for this recipe and I'll start by saying, I completely winged the first time I made it and I couldn't be more stoked.

Basically all you need is;

Baking Tray

Nutri Bullet / Blender

Tomatoes - I used a mix of Roma and Cherry as they are always stocked in my fridge.

Pinch of Salt

Pinch of Pepper

1 Fresh Long Chilli

1 handful of Coriander

The juice of one Lime

1 Tablespoon Olive Oil ]

1/2 a medium red onion

Method: (Seriously you probably don't even need one but I'll write it for good measure)

Preheat Oven to 180 degrees celcius

Cut all tomatoes in half and cover the base of the baking tray

Toss all of the tomatoes in Olive Oil

Finely chop the Coriander, Chilli and mix

Toss in diced red onion

Add Salt & Pepper

Drizzle the lime juice all over

Place the finished tray into the oven until the tomatoes roast and wilt.

Let cool ****(Don't miss this step if you are using a Nutri-bullet or the likes as heat causes pressure to build up which can result in burns)

Once cooled combine mix and blend - I added a splash of water to help the mix get moving.

Voila - Cool, Dress with Corriander and serve with corn chips!

You will love it!

I was lucky enough to travel through Mexico for 2 months on my own in 2013. I fell in love with all of it, the smell, the sound of tone deaf street performers, the heat, the food and the culture. I constantly have flash backs of different towns and places and I remember feeling overwhelmed with joy as I explored through markets trying to communicate in my best broken Spanish.

Just the other day while I sit at home on the Sunshine Coast I opened an old USB and re discovered a few photos that made my heart sing. I thought were so fitting for where I am with Grazing Acres. I remember the smell of meat and the women swatting the flies away while the meat hung drying in the heat, oh so gruesomely. The lack of Hygiene made for nerves at every meal, but the taste soon took control and I would forget what I had seen only hours previously.

I love how taste can evoke such strong feelings, how smell can take you back to a time and a place and a memory has the power to completely take over what you are doing.

Grazing tables and platters are such amazing ways of creating a busy atmosphere and keeping momentum at an event. I love seeing people share foods rather than sit in one spot, you find yourself talking to a complete stranger about olives and bread - bonding over one of the greatest things on earth. FOOD!

A massive shout out to Lila from The Social Sisters for putting together an empowering event for young women of the Sunshine Coast at Pacific Land Rover in Maroochydore. It was so nice to meet loads of like-minded, independent and driven women who are giving their entrepreneurial dreams a good nudge. I left feeling so inspired and confident that all it takes is that one little step each day to get you where you need to be as a small business owner.

We had some amazing speeches, one in particular was spoken by @wholeheartedstudios who had the ability to have me passionately nodding and agreeing to her statements and giggling at the #fails that are inevitable in start ups and putting yourself out there.

I am so grateful for the opportunity to have been able to put on a spread for so many awesome chica's. I was so humbled at the amazing response I had and the influx of praise, I can't wait for the next one.

For those of you who were lucky enough to join us at our first ever wellness breaky, THANK - YOU!

It was a morning dedicated to your guts and it was incredible. The sun was out in full force, there was not a cloud in the sky and the talented Clare from @nomoreasparagus taught us some gut healing yoga and the beautiful Tess from @authenticspoon who gave us loads of insight about eating the right foods to maintain a healthy gut... and well you guessed it, we supplied the grazing board for the 30 women and the dozen or so kiddie winkles that were there enjoying the spring Saturday morning.

We were so lucky to have some amazing contributors to our goodie bags and we also had some absolutely amazing prizes up for grabs. The main prize was a two day pass to the immersion course held by Natural Instinct Healing of Ubud in Bali. Where the winner was able to spend two days getting in touch with her spirtiual side, eating vegan foods, doing lots of meditation and chanting and releasing all that bad energy.. I won't lie, I wish I could have won...

We are so excited to hold yet another even once the New Years kicks off and everything settles down from the festive season.

Alright, alright, Its time we brought out the big guns...We all know a thing or two about your average platter cheese's but do you know, Manchego?

This delicious fruity, yet tangy Spanish cheese is a real table taker. A sheep's milk cheese, which is produced from a combination of pasteurised and unpasteurised milk from the Manchega sheep. Much like Champagne this semi-soft cheese is exclusive to the region of La Mancha and boy, do I wish I could high five all the farmers from this region because, My Gosh! it is delicious!

Manchego has a very distinctive inedible, zig zag rind which comes from the (once seagrass basket) moulds that it ages in. The age of the cheese reflects its taste and texture, ranging from 2 months to 2 years there are four categories, Fresco, Semi-Curado, Curado & Veijo.

Hot tip - Pair it with fig, eat it on its own or with some fresh bread. This bad boy is one to whip out when you want to impress your guests.

*Manchego is available with any of our Grazing Boards, just ask.