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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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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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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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Barry_Heston_Marcus

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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Breakfast Elk

Here is an article written for ski press, featuring our very own Barry Iddles of Sorrento Catering.
Published: August 7, 2014 – 2:44PM

Save at the snow: the trick to getting stuff cheap (or free!)

Anyone who has been to the snow understands the difference between Australian dollars and snow dollars (the dollars you lose above the snow line simply by breathing). For every breath, another dollar is spent, or so it seems as the cost of everything at the snows goes up with altitude.

This accounts for why two chocolate-coated coffee beans served up on the side of my latte at Kareela Hutte at Thredbo gave me such joy last weekend. It sure is nice to get something extra when handing over the big bucks.

Barry Iddles, the name behind The Elk restaurant at Falls Creek knows the power of something for nothing. The complimentary marshmallow jar on his restaurant bar is regularly raided for fluffy white and pink puffs of sugar, and gelatine goodness to roast over the centrepiece fire. It is a nice touch from a man who knows how to convert the feel good factor into a dollar-profit.

At the beginning of the season before there was snow – those first three weeks of nail-biting terror – he offered free drinks for an hour every Sunday night at his bar. The trick was to only put on one bar man to serve everyone in that hour.

The promotion was announced on Facebook and brought in the ski patrollers, the lifties and locals and those no dollars turned into serious snow dollars from a hundred meals for those who then chose to stay on for dinner. Good will and value for money can create a loyal following for those who regularly feel ripped off by sub par fodder with a pointy end of the plane price.

I paid $16 for an average hot dog served by a sour-faced seasonaire in a bar that stank of stale sweat and parmesan cheese at Falls Creek recently. Did I go back? No.

Did I return to Elk in the same village? Yes, for two nights running. The lamb shank and mash on a Monday got me in, the marshmallows made me feel loved and the food and service made me stay.

North American resorts know this. Beaver Creek is famous for the hot (and free) fresh made cookies served up at the base of the lifts every afternoon to thigh-burned skiers and boarders. Deer Valley’s British Racing Car green-clad ski concierge picks up your skis and carries them for you to the lifts each morning. No tips required.

Aspen has free apple ciders, muesli bars and other treats across the mountain, and the Little Nell at the base of the ski lifts randomly serves up free bar canapes on surprise days. The results are the same, a feeling of being wanted and that the mountain is happy to have you here. Who doesn’t want to give back more dollars to those who welcome you?

Some Australian resorts are taking note but you have to know where and when. You can quench your sugar cravings at Charlotte pass every Friday with free fairy floss and every Monday with free snow cones. Nice.

The Thredbo Alpine Hotel offers a free $18 food voucher for the Pub and Bistro with free soft drink all night for designated drivers. A smart move to keep the Jindabyne based crowd happy.

Mount Buller even feeds your kids for free at the Kooroora Hotel between 5pm and 6pm on Thursdays (so long as you are dining with them) and the Mount Buller Chalet offers complimentary platters of bar snacks at Apres during daily happy hour.

But what of skiing and boarding you say? That still costs, but not necessarily as it’s all about how you work it.

Get bang for your snow buck after dark. Skiers and boarders at Perisher can night ride for free with a valid lift pass on Tuesday and Saturday nights and those with a three or more day lift pass even get free lift access from midday the day prior so arrive early.

Falls Creek has free first-timer Freestyle Fridays with free terrain park instruction, a bbq and a beginner snowboard given away every Friday. So you could walk away with a new trick, a full belly and a new kit for nothing. Plus mums ski for free if their kids are in a snowsport lesson and they get to join a Coffee Club lesson.

At Hotham skiing is free from 1pm the day before your five or more day lift pass, and if you get up early then you’ll get extra runs at first tracks on Wednesday to Friday at 7.30am (free for anyone with a lift pass).

It pays to be a kid across the ditch as Mount Hutt and The Remarkables both offer free skiing for kids who are 10-years and under throughout the season. Treble Cone has free helmet rental for kids when renting skis and boards, and free lift passes for beginners accessing the Home Basin and beginner areas for the first time.

In Queenstown Browns Ski Shop provides free helmet hire for kids and free drop off and pick up of equipment from your hotel, and if you are feeling peckish on a Tuesday night then stock up on free hot chips at the Bobby Bingo Night at the Boiler Room each week.

In the States they call it service, in Australia I’d call it business. A bit of love with free stuff or a smile goes a long way in making those snow dollars worth it.

Where have you felt the most loved at the snow

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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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Sally Wright

Sally Wright started 25 years when she was a chef working in Barry’s kitchen team In the days when she created the famous Artistic catering. Sally always had a passion for styling & presentation.

Years later after her extensive overseas travels, involving studying floristry in New York, Sally arrived back in Australia to start her own flower studio in Toorak. Sally has created some spectacular florals for our clients at the Sorrento Sailing Couta Boat Club, Point Nepean National Park and a host of celebrations in private residences.

We recommend Sally Wright flower studio to all our clients who are wanting professional personal touch with friendly service and spectacular florals for engagements, weddings, birthday celebrations or any occasion.

They refer to themselves as small, yet dedicated & enthusiastic floral design studio with big ideas! Based in Melbourne, Australia, we also concentrate our services to the Yarra Valley & Mornington peninsula. Creating clean, stylish, up to the minute floral designs for your wedding, home or office is very important to us & we love, love, love to bring big smiles to your day!They don’t take a lot of clients, as we like to have the luxury of really enjoying their clients, so if they do work with you, they are going to go the distance.
Explore our photo galleries or simply contact them by calling 9824 2665.
For more information go to
www.sallywrightflowerstudio.com/

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white wedding

Thinking of a white wedding? then look no further than elk at falls

Elk Restaurant is set in the heart of the Falls Creek village. With a beautiful 360 degree fire place, rustic timber walls, great food and excellent service, you can’t go wrong for a fabulous night out.
Elk Restaurant boasts a unique alpine ambience with delicious modern Australian cuisine.

Not just being content as an incredibly stylish restaurant, Elk has a bar and entertainment balcony with panoramic views, which is the perfect place to relax, check snow conditions, have a drink and bask in the alpine sun.

Elk Falls Creek is open for breakfast, lunch and dinner every day during the ski season. Elk restaurant is also available for private functions.

For more information go to
www.elkatfalls.com.au

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