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Barry iddles Sorrento Sailing Couta Boat Club Catering

After an amazing 12 years, the time has come for Sorrento Catering to move on from serving the wonderful members of the Sorrento Sailing Couta Boat Club.
Sorrento Catering owner and chef Barry Iddles said catering for the club’s many functions and events over the years had been quite a journey.
“It’s been a wonderful rollercoaster ride, full of twists and turns,” he said.
“With seasons of highs, feeding 4000 people a week in January, to the lows of serving only 50 people a week over winter, we’ve met and served some amazing, incredible people.”
Over the past 12 years, Iddles and the Sorrento Catering team have catered for hundreds of high-quality corporate events and functions, including weddings and special occasions.
“It’s really been a much-loved journey. We’ve been lucky enough to serve some sensational customers, function guests and members as well as brilliant sponsors including KPMG, Mercedes, Talent 2, Ceva, Coastal Living and more,” he said.
“The team has really loved seeing so many happy brides and grooms over the years too, and it really has been our pleasure making their special day one they will never forget.”
Iddles said during his time serving the club, he’d worked with some amazing SSCBC committees and members.
“I’m certainly sad to leave the Sorrento Sailing Couta Boat Club, but it is time the Sorrento Catering team started writing a new chapter with our new business across the bay at 360Q in Queenscliff, the Boon Wurrung Cafe and Tarnuk Room function space at the Royal Botanic Gardens in Cranbourne and we look forward to seeing you there, or at our fabulous Elk restaurant at Falls Creek during the winter months.”
Former SSCBC treasurer and committee member Graham Cunningham said he and his wife Ann had enjoyed working with Barry and the Sorrento Catering team, who he said have been an integral part of club’s success.
“The SSCBC has been a big part of our lives for nearly 25 years,” Cunningham said in a thank you email to Barry.
“From the first time I interviewed you at Bamboo many years ago it has been fun. You and your team have been such a big part of the success of the new clubhouse,” he wrote.
“You have been a big part of our lives for a big amount of that time. From birthday celebrations, to private dinners , employment of children of friends (Jacksons, DeCrespigny) – all adding to the wonderful experience.
“You will be sorely missed, but we realise that life moves on. As they say in the song ‘Thanks for the memories’. Regards and all the best for the future.”

Barry and the Sorrento Catering crew welcome all guests to the new venture at 360Q in Queenscliff, the Boon Wurrung Cafe and Tarnuk Room functions space in the Royal Botanic Gardens Victoria in Cranbourne and to Elk restaurant in Falls Creek. Sorrento Catering will continue to cater for functions all over the Mornington and Bellarine Peninsula and Melbourne including weddings, engagement parties, housewarmings and corporate events. Ask for a quote via email: enquiries@sorrentocatering.com.au

Thank you notes for Barry, Cally and the team:
Congratulations on all your hard work at the Sorrento Sailing Club. Your ability to handle functions with the greatest of ease has been so admirable. Thank you for the wonderful effort you put into Lauren and Ralph’s wedding. They still say it’s the best food at a wedding they’ve ever had!!
Thank you for giving Simon the opportunity to do as much work as he did over the holiday period whilst he was studying. We still think if Simon stops practising medicine he will run a hotel, thanks to you!
We wish you much luck for the next stage of your life.
– Bernadette and David Jackson

Thank you for being so warm, friendly and helpful over the years. Only reflected on Anton’s 30th Birthday the other day and how beautifully you organised everything (he is now 37!!) Time for you to put your feet up for a while and take it easy, you have worked so hard at SSCBC but have made our visits for dinner/lunch more enjoyable.
– Pam Batrouney

Thank you both so much for looking after me for the past 11 years. You have done a remarkable job at SSCBC given the constraints of a part time operation. It has been a most pleasurable part of my life. Best wishes for the future for both of you. We will no doubt cross paths from time to time; so it is not goodbye, but rather thank you.
– Bill Davis

All the best to you for the future Cally.
– David and Christina Scott

It won’t be the same without you both, but am sure your next ventures will be very exciting! Best wishes to you both and thank you for the wonderful hospitality over the years!
– Glenda, Jenn and Tom xxx

Thanks for your outstanding service, you will be missed. See you in your new projects in the future.
– Jane and Richard Brearley

Fare thee Well Barry & Cally. Thanks for all the good times. We will miss all those amazing meals, and lovely chats. Best wishes for the future.
– Prue & Philip Harcourt

Dear Cally ,
Thank you for your warm, efficient and very capable service over the last years . You were particularly accommodating with all my grandchildren, nothing ever being too much trouble. I would like to wish you the very best as your life unfolds after SSC, and I do hope you have time to take a well earned rest .
– Rosemary Geer

Thank for all the wonderful occasions you have organised for the Sailing Club and especially my big O birthday party. I will miss you. Best wishes for the next adventure in your futures.
– Jill Fearon

Always a happy and relaxed Sunday evening dinner at the SSC with family. Thank you Cally and Barry. You shall be missed. With thanks and good wishes,
– Janet Gibson

We go back a long way. With your support I arranged a birthday party for Ruth my wife. It was the first function held in the new club house and it was great. We appreciated very much the energy and your professional know-how in providing a high quality catering service for our club often within “a just in time” style of management that is the reality of of club operations. Please accept our good wishes for the future and our sincere thanks.
– Murray and Ruth Homes

Wishing you all the very best and a big Thankyou for looking after the Haysom family so well over the years All the best for your future endeavours.
– Jan Haysom

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He’s catered events for TinaArena, celebrity weddings in New York and worked as a chef for
royal families at a yachting event in Holland – now celebrity chef Barry Iddles is bringing his magic to Queenscliff.

Iddles, the well-known chef, restaurateur and owner of Sorrento Catering, will reopen the
iconic 360 waterfront restaurant on the harbour at Queenscliff on October 8, and has promised it will soon be the most talked-about venue on the coast.

The Hooked on Fish Cafe Bar and Restaurant downstairs will serve breakfast and lunch seven
days and cater for locals, day-trippers on the ferry from Sorrento and tourists.
However, Iddles says the spectacular 360Q and function space on the first floor is set to be the jewel in the crown of function spaces in the region.

Guests can venture up a spiral staircase to an enclosed viewing deck from which they can enjoy magnificent 360-degree views over Queenscliff’s $38 million marina, the township, Port Phillip Heads and the city of Melbourne in the distance.

“There is literally no other venue like it on the coast,” he said.“It’s very exciting to be relaunching this space, which will offer not only amazing food, winesand service from our established and professional team, but also an incredibly unique experience for our guests.”Iddles says the 140-seat venue is suited to all types of functions, and that the viewing area – which is licensed – is a real drawcard. “We think it will make the perfect spot for photos of special occasions, whether it’s a bride and groom, a significant birthday or an engagement party.”

Iddles says the venue’s reputation is speaking for itself, with several weddings already booked for February and March. “It’s amazing that we have had several confirmed bookings and enquiries already, and the venue has not yet launched.
“We can’t wait to open our doors and get to work creating memorable events for our guests.”

Iddles’ function and event management credentials are impressive.
He not only catered for Tina Arena’s family lunch on her wedding day as well as her housewarming party, he created events in New York for two celebrity weddings, catered yachting events for royal families Medemblik in Holland and has worked as chef for numerous weddings at Sorrento

Sailing Couta Boat Club and at private residences on the Mornington Peninsula. He now owns Sorrento Catering, which has the catering rights for the salubrious Sorrento Sailing
Couta Boat Club, 333 in Melbourne, the Tarnuk Room at Australian Gardens in Cranbourne and
Elk Restaurant in the Falls Creek alpine village.

Both Queenscliff restaurants will be under the watchful gaze of head chef Mathew Hallam, who
has cut this teeth with Iddles’ other successful venues over the past 12 months.
The 360 venue, co-owned by famed local vineyard identity Doug Rathbone of Rathbone
Wine Group, which includes Mount Langi Ghiran and Yering Station in its stable, has been closed since 2014.

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360Q – Hooked on Fish and local produce

Celebrity chef Barry Iddles, owner of Sorrento Catering, is launching two venues at the harbour on Saturday 8 October .

Restaurant 360Q on the first floor will be used for functions and weddings. Downstairs the more casual Hooked on Fish Cafe Bar will be open daily for breakfast and lunch, and dinner on Friday and Saturday nights until Christmas then nightly till the end of January.

“The local produce from Queenscliff and the Bellarine region is phenomenal,” said Barry. “Under the watchful gaze of head chef Mathew Hallam, 360Q will showcase the regions wonderful produce offering Portarlington mussels, yum cha lunches, farmer’s markets, weekly community events on the promenade in front of the restaurant and regular winemaker dinners.”

“The harbour area is incredibly beautiful but under utilised,” said Barry. “We will strive to work with the community to invigorate the whole precinct and transform it into a place where locals and tourists can meet and eat wonderful food in a scenic location.”

Barry caters for the Sorrento Yacht Club, 333 in Melbourne, the Tarnuk Room at Australian Gardens in Cranbourne and the Elk Restaurant in Falls Creek where he supported fundraising for children’s ski groups and the vital ski patrol on the mountain.

He has cheffed and managed events over the past 40 years for highflyers including Michael Jackson, Peter Allen and Tina Arena. In 2014 he orchestrated the Skinny Duck fundraiser at St Kilda Town Hall raising $131,000 for Melbourne food charity FareShare thanks to its cheeky spin of Heston Blumenthal’s Fat Duck restaurant. “The highlight of the night was a visit from the famed chef himself,” said Barry.

Barry says it’s his mission to make 360Q the best casual dining and function space in the region – a mission that should bring thousands into the harbour precinct to enjoy the best of the best.

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The Sorrento Catering Company, a locally-based and family owned and operated company, took over the lease of the café in July and their chefs, led by Barry Iddles, are looking forward to the challenge of catering for visitors during the busy spring and summer seasons.

Sorrento Catering make everything on-site at the Boon Wurrung Café and with a focus on local produce and wine, and on providing exceptional food and service, visitors to Cranbourne Gardens are in for a treat.

A new menu has recently been introduced, with gluten free and vegetarian options and with a range of daily specials there is plenty of choice.

The kiosk at the northern end of the Australian Garden, also managed by Sorrento Catering, will be opened every day during spring and summer offering beverages, cakes, pies and sandwiches.

Look out for new menu surprises in the coming months!

Sorrento Catering at the Tarnuk Room

Along with the Boon Wurrung Café, Sorrento Catering Company have also taken over the catering contract for the Tarnuk Room, Cranbourne Gardens function and events centre.

An increasingly popular wedding venue, the Tarnuk Room overlooks the Australian Garden and has a capacity for 150 people at a sit-down dinner or 250 people for a more informal stand-up cocktail party.

For function enquiries or bookings contact, Sorrento Catering Company

M 0400 414 173
E enquiries@sorrentocatering.com.au

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Terii&Jamie (20)

Thinking of a wedding that will have your guests raving?

Sorrento Catering offers and experience that you and your guests will not only find to be healthy and delicious, they will also be entertained as they watch Barry combine all the essentials that make a fantastic Paella.

What a feast Barry put together for Terri and Jamie’s wedding, with antipasto, seafood paella and a spectacular grazing buffet for dinner. Follow the link to see more of this wedding.

Paellas are a perfect choice for that all important evening meal. Your guests will really be blown away as they watch the huge Paella pans on site and serve delicious Paella to your guests, whilst giving the option to choose from the grazing buffet

Barry you did it again!

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Did you know that every year, 2 million Australians will experience hunger? But, over the same period, we’ll also waste 200kg of food for every man, woman and child in the nation.  Doesn’t make sense, does it!

Barry Iddles creator of  Skinny Duck raised $130,986.95 supporting FareShare 30 January this year.  In turn, this creates 260,000 meals for Melbourne’s underprivileged. Children who would normally go to school hungry, will be able to eat, and that’s what feeding our community is about. We are all better people on a full stomach.

Each person on the Skinny Duck Team voluntarily offered themselves for a service on this project and for this reason, it makes Skinny Duck all that more special of an achievement.

Inspired by Heston Blumenthal’s Fat Duck, Skinny Duck is a group of Victorians led by Chef Barry Iddles from Sorrento Catering, who through their passion of food and community spirit are staging a gala fund raising cocktail event to help underprivileged Victorians.

To top off the night Heston Blumenthal donated 2 golden tickets to The Fat Duck to be auctioned, along with a guest appearance. Holding onto such information was a bust, we could not mention it until late the day before the event. The news spread quickly and whilst the event was close to sold out this news tipped us over the edge, to a sold out event.

On the night of Friday 30 January, the inaugural Skinny Duck Cocktail Party was held at the St Kilda Town Hall, and Heston appeared as promised. There was great excitement when he arrived, he was sincere, genuine and down to earth, he remained composed and a true gentlemen through the entire process.

All proceeds from the night were be donated to FareShare, Melbourne based charity aimed at rescuing surplus food from supermarkets, farmers and other businesses to be redistributed as cooked meals.

The cocktail menu will consisted of 14 decadent canapes, (including vegetarian/gluten free), plus beverages. Canapes were prepared by Melbourne’s leading chefs, with the help of our guest celebrities. Together they will be creating specialised dishes for all to try.

Adam d’Sylva – Coda
Jacques Reymond – Jacques Reymond, International Restaurant
Tony Twitchett – Taxi
Scott Pickett – Estelle & Saint Crispin
Daniel Wilson – Huxtable

The entertainment line-up included:

Music from Melbourne’s own Henry Wagons and Dukes of Debonaire
plus appearances from our guest celebrities including the very funny Dave O’Neil.

We are looking forward to Skinny Duck 2016 and hope that you will join us for a sit down event, that will rise above this years efforts. I’d like to thank Barry Iddles of Sorrento Catering  for asking me to be a part of the Skinny Duck team and participate in such a worthy cause.

If you’d like to donate, to Fareshare, please click here

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Well, yes, the prestigious Yachting Australia Club of the Year award is certainly a distinguished ‘badge’ to be given. There are, however, many marks that go into attaining this highest of praises.

The Sorrento Sailing Couta Boat Club (SSCBC) may not wax on lyrical about the many things it
does so well, but its already esteemed profile just got a whole lot bigger.
When Commodore Andrew Plympton took the reins a while ago, he wanted to enhance the club’s
reputation and also put in place thoroughly modern systems to carry it forward. First was the
highly qualified and respected former Olympic coach, Adrian Finglas, to be the Sailing Operations Manager. The latter has done so well that the Victorian Institute of Sport even noticed and now share his talents with their Development Squad.

This in turn allowed the SSCBC to employ the very experienced Adam Hawkins to run the
multitude of craft in the club’s fleet. Ben Fels has been able to come on board, part time, to look after Sailing Administration, which includes a lot of documentation.
New Club Captain, Drew Marget, got a team together and they set about offering more amenable
and desirable water time to both male and female sailors of all ages. There can be no doubt thatthe high level of member retention, combined with the batch of new members, and a gender
balance that stands out industry wide, will both appreciate these new waterborne activities and are also some of the reasons for the award itself.

New faces on that committee, Sally Law and Scott Llewellyn have had immediate impacts with
Women on Water and the new pathway from learning to sail and club racing being highlights.
Constituent Pieces.
So whilst of all of this is of critical importance, they are but just some of the marks we mentioned earlier. Great events, the efforts of both past and existing members, officials, volunteers and staff,along with a truly engaging community spirit are what afford a club that marque of Club of the Year.
Speaking with SSCBC’s General Manager, Phil Hall, we got to unravel some of the activities and modi operandi that have made it all possible. “I have lived and worked on the Mornington
Peninsula for the past 30 years. It is a beautiful place to be. For the last eight years I have been the General Manager here at SSCBC and for the 10 years before that I was at the Mornington Golf Club. This current post has got to be the best job I have ever had! The people, the place itself, events and smiles just make it so worthwhile.”

“The best part about my job is the people that I deal with on a day-to-day basis. We understand that the members are at the club to relax and enjoy being with family and friends. It brings great satisfaction to be able to facilitate these enjoyable times.”
“This award to be shared by the whole place. It is the people at the club that deserve the
recognition of the award. There are so many that give so willingly of their time to make this a great place to be. I sincerely hope that they also feel richly rewarded when they contribute to such a great place”, enthused Hall.

On or off?
At a place like the SSCBC one could easily be forgiven for struggling to determine which one is better – on or off the water. Whether it’s the challenges of tide and wind out on the glorious racecourses that stretch from Rye to Point Nepean or the golden sands, majestic views and conviviality of the clubhouse proper.

Hard choice indeed, so we won’t go there, but Hall may be able to help us out. “During the off season we have been working hard on our policies and procedures and have migrated to cloud based platforms. This includes many things like member bookings and information sheets.”
“Yet you know, I’m really pleased to have all the activity happening back on the water. Our focusfor this season, with no major regattas being conducted, is club activity. We have Tackers, Sail and Play, coaching programs with our new pathway, then dinghy and Couta Boat racing. It is great to be back in operation for the real joy is talking with people, and the best part is the members.” The club’s Opening Day was on November 7, 2015, which is kind of fitting, seeing as they won the award the very night before. Speaking about the club during his Address on the day, the great John Bertrand AM was clear about the family orientation being one of the best aspects of the place, and you could see how true it was, for he had his Grandson there with him. Bertrand said afterwards, “The SSCBC is one of the most impressive family orientated sailing clubs I have ever had the pleasure of being involved in. The initial design brief for the new clubhouse was simple…’kids had to feel comfortable with sand between their toes’! In other words, a totally user-friendly sailing club. And I think they nailed it!”

“In addition, the club has demonstrated the capacity to host absolute world-class regattas,
namely the 29’er and 49’er world championships (’07) and more recently the International Moth
class world championship (’15). People from around the globe are still talking about the incredible
facilities, the hospitality and the sailing conditions. Who could ask for more?”
“My congratulations to everyone involved in having the SSCBC anointed national ‘Sailing Club of the Year’. A very fitting result”, Bertrand finished by saying.
The next day, the annual Past Commodores’ Lunch was held for the 24 former and current senior
Flag Officers. 18 of them are still actively involved in racing and volunteering at the SSCBC – still giving because it is their nature!
Tell it like it is.
Others have been able to be very apt in both their applause and appreciation. Perhaps one of the highlights of Opening Day was the plaque presented to Commodore Plympton by Richard Jackson,
the Victorian President of the International Moth Association, in recognition of the successful World Championship the club hosted earlier in the year.
As tremendous as that is, it may not be the best or most notable. Hall details for us, “That regatta was held at the busiest time of year. We had over 40 Moth sailors from around the globe billeted at homes – many thanks to those members for going above and beyond. So many sailors said how pleasant and enjoyable their digs really were, so we can only say thank you to those families, for it would not have happened without you.” Christopher Rast was one of those billeted sailors, and he took to Social Media to comment after hearing of the SSCBC’s win, “Our best regards and thanks to the Sorrento Sailing Couta Boat Club for hosting an amazing event. The club, its members and all of the volunteers did an impeccable
job. You totally earned this award and I hope the next Moth Worlds will live up to the task!”

Easy to say, generally harder to define.
Now community spirit could be a bit like the term, after sales service. Many apply it, but not that often is it truly discernable. The sad burning down of Sorrento’s iconic, The Baths, was felt by many, from owners to locals and most identifiably by wedding parties. Some of the latter were booked in for the very next weekend.
The Baths owners, James Gibson and Helene Johnson, had no problem expressing their
sentiments; “We would like to extend our sincerest gratitude to the committee, staff and
members for your tremendous support at this difficult time. The speed of response was fantastic and the couples were extremely grateful for this. We were in attendance for Friday night’s wedding to ensure that there was minimal impact to members and they were all extremely supportive and understanding.”
Phil Hall sums up the general feeling of feedback from the members who have to go without their dining room, commenting, “So many have said that they’re more than delighted to be helping out, so it really isn’t an inconvenience at all.”

Weddings, Parties, Anything!
So then it is not surprising that another long term and dedicated local, with over nine years
association with the club, has been the one to bear the brunt of this increased activity. Hall says of him, “He truly appreciated that the brides were all put in a very difficult place, so he was there offering support within a few hours. He’s a true professional and just gets the job done. Four days after the fire his team was delivering the same menu and wines as was meant to be on offer at The Baths. He’s also offered all The Baths staff employment until that operation is back up and running.”

The man referred to is Barry Iddles, who is in charge of Food and Beverage at the SSCBC. He said, “Our focus is on providing great quality service and food for members. We’re about impact and individuality – food with a bit of a wow factor, for presentation and taste do go hand in hand!”
Iddles is not one to talk about himself so much, but to give you an idea of the effort involved, in January, the 125-seater Dining Room will do two to two and a half turns a night. Then for the prestigious KPMG Couta Boat Classic, the team will prepare lunch for 550 souls. There are 12 on staff for the bulk of the year and this blossoms to 60 staff for the manic month. Many of that increase this year will be the former staff from The Baths.
So there is all of that going on and he still managed to take on eight of the weddings that had been booked in down the road. Yet it is not the end of Iddles’ community mindedness. There are things like the Probus Hospice, who hold a regular monthly meeting, some of which are held at the club, and five of the peninsula’s 44 groups are coming for their Christmas celebrations. Iddles also runs ‘Skinny Duck’, which is a charity for the homeless. Their last event raised $250,000, which creates 500,000 meals for the needy through FareShare.

That makes for an encapsulation of the club on the side of the cliff with the killer view,
distinguished and large membership, active sailing program, and now accolade it deserves.
Friendship amongst members, staff, volunteers and sponsors is a hallmark of the SSCBC. KPMG,
Mercedes-Benz of Brighton and Mornington, Gant, Zhik and Panerai Watches are all part of the
latter category.

So set your mark and take up Finglas’ mantra to ‘just get people out on the water’ and come
check out sailing for yourself. Do hurry though, for the SSCBC’s learn to sail programs are always full. Last season the club had 281 participants enjoy their first nautical adventure, and that was
just in the junior program.

Prepared by John Curnow, © November 2015

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