Run by Paul and Tanja Lotter, this chef-led catering outfit tailors menus for everything from intimate multi-course private dinners to large wedding banquets and corporate functions across Rotorua and the Bay of Plenty. Head chef Tanja brings background experience from kitchens in both South Africa and New Zealand, preparing four- to seven-course plated degustations, table-centre family-style sharing platters, buffets, and drop-off finger foods. Event selections span hot and cold canapés, cheese and appetiser grazing platters, mini vegetable quiches, beef sausage rolls with sesame seeds, classic cucumber or sweet chilli egg mayo sandwiches, and sweet finishes such as fruit-topped mini pavlovas or Danish pastries. Dietary adjustments can be accommodated for gluten-free, dairy-free, vegetarian, keto, and pescatarian requirements.
Clients who book them for weddings and private occasions frequently single out the flavour and presentation of the dishes, noting meals that stand out as the highlight of a reception. Based from Otonga Road in Springfield, the kitchen also provides funeral and memorial catering alongside morning teas and work lunches. Our pick in Springfield for a bespoke, chef-prepared dinner party or celebration feast.