About Us
Our Philosophy
Our world-class culinary team and beverage specialists create inventive produce-led menus that reflect our local, sustainable, seasonal philosophy. We custom design each and every event based on our clients requests, the only limitations to your event is your imagination.
Our Chef
Jane Strode has cooking in her blood. At nine years old, Jane helped her mother Ronda prepare food for her busy catering business in Western Australia. This is where her love affair with food and feeding people began.
Her apprenticeship at Neil Perry’s famous Rockpool in 1996 gave Jane a strong understanding of technique, exceptional quality, and embracing the unconventional that she prides and stays true to this day.
On completion Jane moved to Melbourne and worked at Langton’s Restaurant and Wine Bar where she met her (now late) husband Jeremy Strode, and the couple moved back to Sydney in 2002 to run MG Garage.
They opened their own restaurant Bistrode together in 2005 and during that time Jane and Jeremy contributed recipes to the SMH Good Living for 5 years whilst Jane also contributed recipes to House and Garden for 3 years. Bistrode was sold after seven years and moved to the CBD Hotel where Jane ran the pastry section. On the side Jane also ran the Kitchen Garden Project at her son’s primary school for 5 years.
Since then, Jane worked as Head Chef at two Good Co., Executive Chef at Dean & Nancy on 22 and as Head Pastry Chef at the SFS & SCG. This has led her to the most creative role of her career and back to her catering roots as Head Chef of Cocktails & Canapes.
Our Team
Our team is made up of specialists in their fields, from culinary experts to award-winning beverage consultants, event designers who bring dreams to life and event managers who oversee every aspect from consultation to delivery. Putting together a dream team for your event has never been easier.
