Granite Belt born
Events & Catering
Weddings, milestones, work lunches and long-table dinners — catered out of our Stanthorpe kitchen and onto your venue, paddock or backyard.
What we cater
If it's a day that matters, we'll feed it properly.
Plated three-course, family-style sharing platters, or full buffet — your call. We work with your venue's kitchen, or we bring our own. We're across the Granite Belt's wineries, country halls and farm venues, and we've already done the dance with most of them.
Forty up, sixty up, a long lunch for the in-laws. Casual or proper, sit-down or roaming — built around the headcount and the budget.
Conference lunches, AGMs, training days, footy club presentations, fundraisers. Hot food when the schedule says hot, sandwich platters when it says quick.
Quiet, capable catering when families don't have the bandwidth to think about food. Sandwiches, sausage rolls, slices, tea and coffee — set up and packed down so you can be present.
Menu styles
Three courses, formally served. Two mains for alternate-drop plus a vegetarian option. Best for sit-down weddings and gala dinners.
Big platters down the centre of the table — pass the lamb, pass the salad. Conversational, generous, photographs beautifully. Our most-booked wedding style.
Hot mains, sides, salads, sauces, dinner rolls. Self-serve, generous portions, easy to feed a crowd without slowing the run sheet.
Antipasto grazing for arrivals. Carving stations for the main event. Dessert towers and coffee carts for the back end.
Our wood-fired truck handles paddock weddings, festivals and farm events where there's no kitchen to plug into.
How a Mumma's Tucker booking works
Date, headcount, venue, vibe, dietary mix. Send the lot through the form, or ring Jeremy direct.
Itemised by menu, service style and staffing — no mystery line items. Tasting plates available for weddings of 80+.
Twenty per cent secures it. We tweak the menu with you in the lead-up — final numbers confirmed two weeks out.
On-site at least ninety minutes before service. Chefs in whites, front-of-house in blacks, kitchen tidied before we leave.
Coeliac. Vegetarian. Vegan. Halal where we can source it. Nut-free, dairy-free, soft-food. Tell us the list, we'll build the menu around it.
Nobody at your table eats a bread roll while everyone else has a feast — that's the rule.
Granite Belt regulars and farm favourites — and the dozens of places in between.
If your venue isn't on the list, ask. We've probably been there or know who has.
Weddings: lock us in 6–12 months out for peak season (March–May, September–November). Off-season and shorter-notice events, ring us — we'll find a way.
Yes to staff. Plates, cutlery, glassware and linen we can arrange through our hire partners and add to your quote — or work alongside what your venue already has.
Twenty for hot catering, ten for grazing platters and drop-off menus.
For weddings of 80+, yes — by appointment at our Stanthorpe kitchen.
Yes. Toowoomba, Warwick, Tenterfield and the surrounds are inside our usual run. Anywhere further, we'll quote travel honestly.
From our kitchen to your big day
Jeremy still cooks the menu and answers the phone.
Granite Belt born