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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Weddings past Sorrento catering

Weddings past with Sorrento Catering have been a joy, we love a happy couple and work alongside all our up and coming newly weds to present a day to remember, here are a selection to understand more about how we work at Sorrento Catering.

Jay and Stine Feb 2014 (feature in toast)
Unique and exclusive waterfront Point Nepean national park on the mornington peninsula was the location for Stine and Jay’s gorgeous February wedding. There ceremony took place on the lawn of the commanding officers house with spectacular ocean views as the backdrop, while the couple had photos, guests enjoyed canapes under the giant fig tree. Dinner was served in a candle lit marquee finishing with a selection of Barry’s gourmet petite desserts. Heartfelt speeches by family and friends was followed with guests dancing the night away.
Our sentiment “Simply gorgeous”

Greta and Adam Jan 2012 (featured in real weddings)
Beach side St Andrews on the Mornington Peninsula was the location for Greta and Adam’s beautiful wedding. Featured in real weddings magazine 10th anniversary special edition. Vintage inspired styling with florals by local sorrento florist hello blossoms made for a romantic coastal wedding celebration. Barrys stunning lemon meringue tartlets were served as the couples wedding cake.
Our sentiment “Absolutely outstanding”

Cindy and Tom (cape schanck)
When Barry was first approached by Cindy and Tom to cater their wedding at the heritage listed property Barragunda in Cape Schanck he knew straight away what the menu should be. The ceremony took place in the perfectly manicured courtyard adjoining the house, post ceremony guests enjoyed Cindy’s signature cocktail and a stunning selection of canapes. A grazing menu was served for lunch in the hanger. Barry created there wedding cake; a classic croquembouche matched perfectly with grazing desserts running along the table for guests to enjoy.
Our sentiment “Impressive to say the least”

If you have a special day and need someone who listens and intuitively matches your expectations alongside your event, then call us and lets work together to express our sentiment on your very special day

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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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Sunday Night Roast Sorrento Catering

Sunday roast night at the club now in its 6th year of being served and it’s becoming more and more popular.
Sunday nights at the club our roast night is a family favorite, whether it’s a quick dinner with family before the drive back to Melbourne after a weekend on the peninsula or casual drinks with friends that turns into dinner. This Winter, saw catch ups with friends enjoying a drinks by the fire in the members bar before sitting down to an enjoyable roast dinner, it doesn’t get much better than this.

Sorrento Catering is looking forward to the coming months with the weather getting sunnier by the day. Sunday roast still continues to be a family favorite, enjoying the comforts and atmosphere of the Sorrento Sailing Couta Boat Club, where the vista is simply stunning and the people are warm and welcoming.

This is a members only event and all member guests are always welcome, for membership enquires or to book your table for Sunday Roast call 5984 8290

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sorrento catering around the world dinners

Around the world dinners at Sorrento Sailing Couta Boat club have quickly established a following with a new around the world adventure each week. Friday nights have become a night to go out and dine in amongst members and their guests, as they explore the taste of the land.

Counties we have explored the culinary delights of have been, Italy with an amazing main course of black linguini with scallops, fish and prawns in a tomato sugo sauce and vanilla cannoli with chocolate sauce for dessert.

Our Brazil night was extremely popular the Entree of Kingfish ceviche with avocado salsa was a huge success, followed by Pork belly w black beans, chorizo and rice for the main. Who could go past the fabulous duck leg cassoulet with beans for our france night finished with a classic dessert of vanilla creme brulee.

To book your table for Friday night Around the world dinners which run through winter
Friday night coming Spring, Summmer 2015 see $30 mains and $10 entree and Desserts
Call 5984 8290 Members Only and their guests always welcome

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peninsula party hire

We work hand in hand with the team at Peninsula party hire, offering our clients a one stop shop.Alleviating all stress from event planning. For the bride or client wishing to host the wedding or event at home in a marquee, being cliff top at Portsea overlooking the bay, on the tennis court or your rambling acreage at Red Hill or Flinders. Barry along with Adam from Peninsula party hire will create the most amazing marquee for you.

For more information go to

Sorrento Catering and Event Management:­ hosting functions with style and impact. Weddings,
Birthdays, Corporate events, Christmas parties, End of financial year parties, Product launches, Melbourne,Sydney, Perth, Brisbane, Adelaide, New York, London, Sorrento, Portsea and the rest of the Mornington Peninsula.

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hurley wedding photos6

Sorrento catering company has been the exclusive caterer at Sorrento Sailing Couta Boat Club for almost a decade. Barry Iddles had moved to the Mornington Peninsula for an ocean view retirement but soon found himself at the club running the dining room and members bar, numerous club sailing and corporate events, A talented chef, event planner and function coordinator to a host of members, guests and companies for their parties & weddings. Sorrento Sailing Couta Boat Club is located directly on the beach with spectacular water views most other venues can only aspire to.

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