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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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Longview Vineyard 3

Longview Winery winemaker Peter Saturno is heading to a much higher elevation than his vineyard in the picture-postcard Adelaide Hills when he showcases his wines at elk Restaurant in the heart of Falls Creek Alpine Resort on August 27.

From 400 metres above sea level to a lofty 1585 metres above sea level to take part in a five-course winemakers dinner is a significant journey from the South Eastern Ridge of the Mt Lofty Ranges.

Whilst the alpine resort is known for its snow-covered slopes (and quality apres ski establishments) it does not have a vineyard.

The restaurateur owner of elk Barry Iddles (who relocates from Sorrento each winter) has invited the award-winning cool-climate winery to pair its red and white wines with an array of dishes prepared by the chefs at the popular restaurant.

Participants in the winemaker dinner will encounter interesting outcomes from the efforts of two brothers who relocated from New York to their native South Australia.

Longview wines are all from a single estate and therefore much of the work to provide depth and character is completed in the vineyard. Each block is serviced differently, in order to build complex flavour profiles which are then fermented separately and blended to make the wine of any one vintage.

For bookings 5758 3673
#Elkatfalls

Five- course Longview Wines dinner $80 including wines

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2012 w.wagtail brut served on arrival

light canape of parmesan gougeres filled w a lime scented waldorf salad

Queenie 2013 Pinot Grigio

triple cream tart w pear & quince, a petit salad w citrus dressing

2010 devils elbow cabernet sauvignon

duck leg sausage w creamy mash & cherry sauce

2010 yakka shiraz

beef short ribs in mexican mole sauce

2013 epitome late harvest riesling

warm granny smith apple crumble w salted caramel sauce

For bookings contact elk Restaurant 03 5758 3673

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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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Located in Red Hill on the Mornington Peninsula, Victoria. Established in 1989, there winery has built an enviable reputation for producing wines that not only reflect their cool climate Mornington Peninsula origins but also reveal clear personality, depth and life.

Darling Park specialise in hosting intimate events. We cater for wedding ceremonies and receptions, birthdays or corporate functions. Our cellar door accommodates celebrations of up to 40 guests (seated) or 60 guests (cocktail), or a vineyard marquee for larger functions (up to 120 guests) can be arranged. Contact us here to request our wedding package, or to contact our events team.

Darling Park provides an idyllic environment in which you can enjoy both the wine and the landscape it is sourced from. Their picturesque cellar door and surrounds provide the perfect backdrop to good wine, good food, events and conversation.

For more information visit their site
www.darlingparkwinery.com

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