Lovely Grub provided nibbles after the marriage celebration at the little church on the Ōnuku Marae before catering a wedding breakfast at the Akaroa Cruising Club.

Sometimes we cater for normality, nice and simple, part of the job! For the last ten days however we have had some more interesting jobs.

See our our recent catering stories:

Butterfly leg of lamb - just right

• Wind at the Brickery
• Meeting old friends at the Mason family reunion
• Bishopdale Tennis Club - 50th celebration
• Stuck at Okains Bay Wedding

A location wedding setup high on the ridge between Little Akaloa and Okains Bay.

It’s been another amazing season catering around New Zealand, including this year, places like Cambridge, Wainuiomata, Tokanui, Twizel, Tapanui and even Slope Point.  But boy it's good to return home and serve the people of Banks Peninsula, at functions like the Diamond Harbour rugby reunion recently. It’s always a pleasure to serve our local's, whether for  weddings, sports functions, celebrations or short-notice bereavements. Some people we have known for many years and and take extra special pride in working with.

Ten separate chocolate cakes iced together, designed by Tony and decorated by Larisa, about to be cut to celebrate the end of 15 years of great NZ trekking.

After fifteen years, travelling the length of New Zealand, Cape Reinga to Slope Point, the Great NZ Trek competed its final leg. It has been a great experience for Lovely Grub to have travelled with many trekkers over the last four years. Read on for our story

What could be better for a 'destination' wedding, than a ceremony on the shores of beautiful Lake Pukaki?

What do destination weddings and performance rowing have in common? Well... nothing really, except Lovely Grub catered for two unrelated events in one effort despite different locations.

How did this work out? Read on and see photos of our working week away..

On good authority, despite the kiwi accent, we were told the sparkling-red uniformed man seated at the head table was in fact the Monegasques Ambassador. He, reportedly, travelled all the way from Monte Carlo to be present at the Banks Peninsula’s Branch of the Vintage Car Club’s celebratory dinner.

In true Monte Carlo fashion, various period cars started out from many distant parts of the South Island to converge on Akaroa.

Keyed fiddle player among a group of musicians at Wellyfest

This trip to Wellyfest was our first trip up past Kaikoura since the road has reopened after the earthquake. Read on and see some more photos of the musicians.

Some of the 800 guests at the National Methodist Conference 2018.

A large unexpected group is ushered past the buffet. We turn, only to see another crowd working their way in. Everytime we turn, there they flow, wave after wave!  The St Andrew’s gynasium was brimming over, well before the official diner time! How will we seat and feed everyone?

Last year the carnival organisers needed to have their licenced VIP area which had 400 guests, operated by a licenced holder who could provide the necessary food. Lovely Grub stepped up using the gull winged trailer to form part of the bar with the kitchen rig turning out the food hot and fresh on location. The large crowd and Lovely Grub rocked the night away to Jordan Luck and his band.

Need a liquor licence……. contact Lovely Grub

It’s not all hard work. There's lots of fun to be had and I, ‘The Boss’ (and others) have recorded a few of the funnier and lovely moments to share with you.

This is what 100 kgs of chicken looks like in roasting dishes.

After eight days of constantly moving location, it was a pleasure to arrive at our rented house in Twizel. It had been a long hot drive from Lawrence with long stops for lunch and coffee at Roxborough and Tarras. Read on to learn what is involved when catering for a rowing regatta.

Thank you cake and letter to Nikki & Co. - makes it all so worthwhile.
Rowing menus are prepared in consultation with many successful rowing coaches including those from Hamilton Boys, Auckland Grammar and St Margot’s.

The food is high in carbohydrate and low in fat. It is also low in sugar and where possible natural fruit sugars are used to do the sweetening. Whole grain flours are generally used in favour of white flour as their energy is released over a longer time.

So, this means no cream for dessert, no bacon with the eggs for breakfast, whole meal rolls instead of white rolls and so on.

This does not always win us prizes with individuals but proof in our strategy is that Lovely Grub fuelled 4 of the 8 rowing eights in the 2018 Maadi Cup final for Boys. We also catered for St Margot’s who made the girls final as well.

There are times when doing extremely long hours, taking special care to look after special food requirements while catering for several hundreds of guests, you wonder if anyone actually cares.

Some Nelson rowing girls asked to borrow some oil and a few other ingredients. They were baking a cake! Not a problem as there are often birthdays happening and the request is quite common.  After dinner, that night, our staff were presented with a vegan gluten-free cake and a lovely letter of thanks.

Living proof they care!

Positioning the white truck at Matangi Station was tricky as the lay of the ground offered only one spot after the recent heavy rain. And we were to get only get one shot at it. Once in position, trek staff begin erecting the marquee for 330 guests

15,739 meals, eighteen 4.30 am starts, nine staff - these guys really rock, and four trucks, just for two jobs.

Working half in darkness and sleeping in lots of different places makes 27 days is a long time to be away from home, friends and family. There is no supermarket at the end of the street either, so all supplies must be right on hand in our kitchen fleet. Full credit goes to the staff at Bidfood Dunedin and Timaru for the time and patience spent in packing and delivering our precious supplies - eight times! - to some of central Otago’s more remote backcountry stations.

Read on about our first part: the 2018 The Great New Zealand Trek.

This wedding had strong Cook Island connections so amazing dancing and drumming entertainment were a treat along with a big hit with Taro in coconut milk. Right from our first arrival we were greeted by many family and friends who assisted our set-up in many ways. Their warmth was evident all night and we love going the extra mile when everyone makes it so easy.

A 'toolbox' breakfast awaits Downer staff working on the Southern Motorway extension project near Templeton

This type of catering has become very popular recently as a way of rewarding workers for getting up that extra bit earlier to attend health and safety briefings and other workplace presentations.

We provided 2 of these breakfasts for Downer staff in December - 2 teams of 120. Again, our ability to cater on site and on time with a smile in the early hours helped brighten the day.

Our seamless arrangements on-site and flexibility, often at short notice are valuable to managers needing to maintain work schedules. In this case we were able to provide a truck within 6 hours, overnight.

Jordon Luck reaches the climax of "Why does love do this to me"

The Kaipoi Carnival was next to kick our summer catering programme into a higher gear, rocking with the Shadow Puppoets and Jordan Luck.  A few days earlier, we were serving Denver leg venison with juniper berry, thyme and black pepper jus, at the Canterbury West Coast Deer Farmers annual velvet awards. Later we served breakfasts for two 'toolbox' meetings Downer and a 90 th. birthday celebration luncheon at Charteris Bay.

When planning a Mexican themed wedding, we called upon our friends from abroad. One of our staff had been living in the southern USA and Mexico for a brief period and made friends with a Mexican chef named Robert. We had a few skype calls during which he generously gave us some recipes. With his tuition and some practice, we managed to produce an amazing meal which was enjoyed by 100 guests in an old woolshed in North Canterbury.

“Scones in her eyes” won the days for the Alliance Group at the Christchurch A and P Show

A busy November for Lovely Grub

We packed-out for seventeen days and 3 separate functions this month, starting with 3 days catering for 180 shooters at the South Island Down-the-line Champs at MacLeans Island. We needed to live on site at the Canterbury Clay Target Clubs range.

When completed, we relocated to Canterbury Park and set up for the corporate hospitality of the Alliance Group at the Christchurch A and P Show - we catered 835 lunches plus numerous morning and afternoon teas. We worked alongside chef Graham Hawkes who was doing sample tastings for the Alliance Group clients. Their rural clients enjoyed freshly prepared scones every morning with their tea and expresso coffee.

Lovely Grub providing barrister coffee

After 3 days at the show we relocated back to the gun club for 3 days of the NSSA Sket tournament, followed by 6 days of the National Sket Championships. We were treated to some excellent shooting when the New Zealand Team challenged the Australian Team. Of the 130 shooters attending about 40 were from Australia. It was a real pleasure to cater for many of the guests who we have come to know very well over our 12 year relationship with the Canterbury Clay Target Club.

After 19 days away, we, with our truck and trailer finally returned to base.

Prize giving during Torpedo Spring Challenge 2017

Torpedo Spring Challenge - Geraldine

It was immediately obvious upon receiving the enquiry, that the logistics of service were going to be as important as providing a high-quality meal. The stipulation was to cater for 1700 competitors, including 130 special diets, in one and a half hours.

We put together a plan including a menu and layout drawings to which Jodie said “Yes”. We supplied: a choice of salmon, vegetarian or bacon frittata; three flavours of muffins and a homemade muesli cup with yoghurt; and a piece of fruit.  Competitors moved on with their tray-loads to the drinks marquee for coffee or orange juice.

As the breakfast was to be eaten while standing during prize giving, trays, that could be easily carried and eaten from, were considered essential. We chose a design with a two-cup holder and a flat surface for placing food, a serviette and a spork for eating the muesli.

‘Go Geraldine‘, put us onto the local high school, who were fundraising for a trip to Cambodia, to provide peak serving time staff - a win-win for all parties!

Lovely Grub, provided the food service and drinks marquees via Hire Pool. We were on location directing the setup from the Wednesday till the final pack up on Sunday.

Along with the competitors, we noticed and greatly appreciated the assistance and hospitality shown to us by the Geraldine community. Whether it was for small items, advice from the supermarket or just getting our ‘fixes’ from the coffee shop, everyone was so helpful.

Read on for more photos

Lovely Grub and the Great New Zealand Trek

If you wish to learn about location catering this is the story to read.

This story started some seven years ago when Gavin heard this trek that was travelling from Cape Reinga to the Bluff, 8 days per year. He pitched three years running for the job in the North Island and gained a meeting with the trek principals during the last North Island leg.

Lovely Grub had just returned from 12 days at Twizel catering for Maadi Cup rowers when Judy, Pat and Gavin packed a new set of clean clothes and headed off for a 3 day road trip to Martinborough to learn about how to service the trek in the coming years. It was a fun trip combining work with pleasure - as is our way. (Lots of wine tasting and some sightseeing along the way). We believe what sets us apart from other caterers is the way we enjoy what we do. Being part of our client’s collaboration to make their event a success is another thrill.

It was to be another two years before we were successful in securing the first trek.  Read on for photos and accounts of the last two years

Working in amazing places

While we travel to many indoor venues with all the bells and whistles, we are equally at home in the great outdoors working from our fully-equipped and self-sustaining mobile kitchen fleet.

Follow on for photos of our gear and some of the amazing places we have worked at...

Helen taking in the view from deer park during the L.O.R.D. shoot

Rewarding work

Travelling to amazing places, seeing great things and meeting wonderful people - the rewards for dedicated effort in providing meals throughout New Zealand.

NICE PEOPLE IN NICE PLACES

Just on two years ago, Michelle at Farmers Mutual called asking if Lovely Grub could do their corporate catering at the regional finals of their Young Farmer of the Year competition in Timaru.

Catering for Samsonite TV commercial crew at Castle Hill

Korean commerical shoot for Altlantic Salmon

The final TV commercial

Lovely Grub's Autumn

Dow's confidence is in the drum and in Lovely Grub. Dow's big benefit from having Lovely Grub is that they get to carry on business with their targeted clients, uninterrupted and with confidence in the high level of food and service offered by Lovely Grub. Read on as to how you also can benefit from our service. Others to have benefited from Lovely Grub this autumn are:

• Southern R P C
• Craw Family Reunion
• Diamond Way Buddhists
• Canterbury University biological science field trip students
• Variety Bash 2013 - The Children's Charity Tour
• Canterbury District Lions Club Convention 2013