About

I grew up in a small community in northern New South Wales on the land. My parents had property about 35km's out of the country town of Casino. I remember having chickens, geese, cattle and gardens of different edible produce. Meringue My parents are fantastic cooks, and so were their parents. My memories of rolling pastry with my grandmother, making passionfruit jelly (we had to go pick them first) or baking in the wood ovens are still vivid.

One of the turning points towards a cooking career was that my parents bought a block of land down the road from the farm. The previous owner had established a very significant garden. In two large plots were some of the most extraordinary fruits & vegetables growing that you have ever seen - custard apples, avocados, papaya, varieties of chillies, melons, pumpkins and stone fruit to name just a few!

There was for me (and still is) something special about picking the fragrant, sweet, perfect "wild grown", full of flavour produce that was growing there. When I look back now I see this childhood experience as being one of the major influences on my quest for the quality produce that I use today.

After finishing Year 12 in 1995, I bought a one way ticket to Sydney to pursue a career in Accounting. I gained a place at University that should have meant that the "life plan" had started, but it didn't feel right. There was something missing. I still remember it clearly.. 19th January, 1996, Sydney Morning Herald... Apprentice Chef wanted. Sydney CBD restaurant, 2 hats...
I was successful in gaining the position and started work on my 18th Birthday. I love it and have never looked back! Duck Breast

Working in some of the most renowned restaurants in the world, combining my passion for food and sheer hard work, I have trained alongside some of the best chefs and their protégés in 3, 2 and 1 hat restaurants. I have learnt thousands of recipes and skills to a perfect standard which have ensured that I gained positions of responsibility in extremely successful establishments.

I left the "rat race" in 2004 after deciding that a change was in order. I moved "home" from the 29th floor of a Melbourne CBD apartment to a little cottage in the rolling hills of the Barossa Valley. For two years I was Executive Chef of Saltram Wine Estate.

In 2007, my son was born and so was my own small business "Hand Made Catering". The business was set up to specialise in food & wine matching and to allow me to spend time with my family. I held a "cocktail night" at a local winery early that year and that's where it all started - within 3 weeks I had the diary constantly open and the bookings rolling in.
A combination of superior produce, the ability to be able to create menus that are tailored to client's needs and the skills to deliver have ensured that, with guidance clients can design their own menus around what they want, rather than being told what they are having!

My parents instilled in me honesty, integrity, consistency, hard work and passion. These are the foundations upon which Hand Made Catering is built. My menus, dishes and customer service are a testament to this.
With over fifteen years experience, a guarantee that I will use only the finest produce and my passion for cooking... would you want your culinary experience in anyone else's hands?
Please look through the website. Look at the sample menus that are there, the pictures of food, read the testimonials and ask anything you like. That is why I am here; to make your next event memorable & thoroughly enjoyable.

I look forward to speaking with you soon,

Stuart Oldfield

Hand Made Catering