Sunshine Coast & Noosa, QLD
This rocket, apple, parmesan, and walnut salad is one of the most popular cold sides on our Premium catering menu, and it’s not hard to see why. Peppery rocket, crisp apple, salty parmesan, and toasted walnuts in a honey balsamic dressing. You can have it on the table in about 10 minutes, and it looks […]
This crunchy apple slaw is a quick, easy side that comes together in about 15 minutes. Green and purple cabbage, julienned carrot and apple, spring onion — all dressed with a very light coating of good-quality aioli that adds just enough zing without making it creamy. It’s a slaw that stays crunchy, looks great on
To light a charcoal spit roast, fill a chimney starter with quality lump charcoal, light a fire starter underneath, and wait until the top coals are covered in a grey ash coat — roughly 20–30 minutes. Then tip them into your charcoal tray and spread evenly. That’s the process. Done right, you’ll have consistent, manageable
The right spit roast internal temperature is 50–55°C for beef, 55–60°C for lamb, and 60°C for pork. Beef at 50°C is medium-rare — pink, juicy, where most people want it — though some prefer it a touch rarer, and that’s personal preference. Lamb needs a little more heat than beef; too rare and it can
Catering in Noosa is something we’ve been doing since 2014 — hinterland weddings, Noosaville birthday parties, corporate events in Noosa Heads, and plenty of backyard gatherings in between. We cook real charcoal spit roast from scratch at your venue, handle everything from setup to cleanup, and leave you free to actually enjoy your event. If
How to marinate meat for a spit roast comes down to three things: acid to tenderise, fat to carry flavour and protect the meat during the cook, and enough time for it all to actually work. A good marinade doesn’t need to be complicated. Get those three elements right, and the long charcoal cook does
Introduction Carving is the moment of truth for any spit roast. You can manage the charcoal like a pro and hit your target temperature to the exact degree, but if the carving is off, all that effort goes to waste. Slice it incorrectly, and even the most expensive cut can end up feeling chewy, messy,
Introduction Rotisserie lamb is one of those rare meats that somehow manages to get even better the next day. The flavours have a chance to settle, the texture softens up, and it becomes incredibly versatile for round two. Don’t tell the Sunday roast purists, but we think the leftovers are half the fun! The absolute
