Events & Catering
Real food for big days on the Granite Belt.
Weddings, milestones, work lunches and long-table dinners — catered out of our Stanthorpe kitchen and onto your venue, paddock or backyard.
Granite Belt born
What we cater
From a sixty-head engagement to a four-hundred-head wedding.
If it's a day that matters, we'll feed it properly.
Weddings
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.
Milestone birthdays & engagements
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.
Corporate & community events
Conference lunches, AGMs, training days, footy club presentations, fundraisers. Hot food when the schedule says hot, sandwich platters when it says quick.
Funerals & wakes
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
Pick the format that fits the day.
Plated service
Three courses, formally served. Two mains for alternate-drop plus a vegetarian option. Best for sit-down weddings and gala dinners.
Family-style sharing platters
Big platters down the centre of the table — pass the lamb, pass the salad. Conversational, generous, photographs beautifully. Our most-booked wedding style.
Buffet
Hot mains, sides, salads, sauces, dinner rolls. Self-serve, generous portions, easy to feed a crowd without slowing the run sheet.
Food stations & grazing tables
Antipasto grazing for arrivals. Carving stations for the main event. Dessert towers and coffee carts for the back end.
The food truck
Our wood-fired truck handles paddock weddings, festivals and farm events where there's no kitchen to plug into.
A look at the table
How a Mumma's Tucker booking works
From phone call to plates on the table.
Tell us about the day
Date, headcount, venue, vibe, dietary mix. Send the lot through the form, or ring Jeremy direct.
We send a written quote
Itemised by menu, service style and staffing — no mystery line items. Tasting plates available for weddings of 80+.
Lock the date with a deposit
Twenty per cent secures it. We tweak the menu with you in the lead-up — final numbers confirmed two weeks out.
We turn up early
On-site at least ninety minutes before service. Chefs in whites, front-of-house in blacks, kitchen tidied before we leave.
Dietary requirements, sorted
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.
Venues we know well
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.
Real questions we get asked
How far in advance should I book?
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.
Do you supply staff, plates, linen?
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.
What's your minimum head count?
Twenty for hot catering, ten for grazing platters and drop-off menus.
Can we do a tasting?
For weddings of 80+, yes — by appointment at our Stanthorpe kitchen.
Will you travel outside the Granite Belt?
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
When you book us, you're booking a regional kitchen that takes the day as seriously as you do.
Jeremy still cooks the menu and answers the phone.