2017 was our 18th year in business at Wine & Dine’m, and what a year it’s been.

We rebranded and launched a new website. Keep an eye out for our fleet of newly branded vehicles.

We welcomed our new Head Chef Lincoln Hoole, who comes with a wealth of experience, catering the most prestigious events in Australia. Lincoln’s fresh approach to the delivery and overall experience of events has reinvigorated our team’s passion for pushing the boundaries.

We had the pleasure of delivering a number of events alongside some of our favourite celebrity chefs.

We launched My Kitchen Rules with Colin, Manu and Pete at Lightspace, delivering a paddock to plate feast. We teamed with Colin for a 4 course sit down dinner on a rooftop and assisted a Masterchef in delivering a dining experience for 400 people in a marquee.

Our venue Baedeker officially opened its doors. Named after travel book publisher Karl Baedeker, the bar encompasses the 1800’s travel journals, through décor, ambience, wine selection and food.

We catered for over 980 hungry horses (humans) on Melbourne Cup with enough Flemington potato salad that if laid end to end, would keep Usain Bolt running for a good minute and a half.

And speaking of Usain Bolt, in 2018 we are excited to be looking after the world’s media events for the Commonwealth Games being held in the sunny Gold Coast.

We helped raise much needed funds for assistance dogs at the 21st annual Loaves and Fishes Luncheon and celebrated an iconic builder’s 105th birthday with the largest mirror ball we’ve ever seen, aloft with 1600 of their closest friends!

Australia voted YES and so we look forward to sharing the love with even more couples in 2018. It’s already shaping up to be a year of fun as we continue to see non-traditional venues like Tipis and star-gazing marquees growing in popularity.

Our friends at the Mini Farm Project have successfully converted an underutilised space into an urban farm in Camp Hill, which has been land shared by Timber Tots Child Care Centre.  Working with the kitchen at Wine & Dine’m Headquarters, Nick and his volunteers have turned kitchen waste into over a tonne of compost. They have produced and donated over 120 kilos of produce for Caboolture Community Action.

They now have 38 garden beds which will be ready to sow in late January.

That was some year, but we couldn’t have done it without the support of our brilliant team and suppliers.

Here’s to 2018!

Chef Lincoln working his magic.

Colin enjoying a delicious meal prepared by our team at the My Kitchen Rules launch event.

Baedeker’s worldy, eclectic space remains true to it’s historic architecture.

The Mini Farm Project’s latest land-share site.