Mostly, the food we put on the plate has travelled no further than 15 kms from its source to our production kitchen.
Our regular suppliers are Mt Franklin Organics, Powlett Hill, Captain’s Creek Organics, Mount Prospect Farm, Real Eggs, and Red Beard Bakery amongst others.
We also forage our district for wild foods. We are highly skilled at wild mushroom collection and feature these whenever in season.
Spade to Blade has been catering through Central Victoria since 1993. We are highly experienced food industry professionals.
We offer a wide range of catering to suit most hosts, venues and budgets.
We cater to private parties, wedding services, corporate functions, novelty occasions and remote locations.
The menus we offer are individually tailored to reflect seasonality and the personality of our clients.
Attendees at our events are regularly in the hundreds and sometimes in the thousands. Small, exquisite parties are also available.
Gary Thomas, executive chef of Spade to Blade, was selected as one of 8 delegates from Australia to the World Meeting of Food Communities conference in Turin, November, 2006.
He also writes the recipe column for Earth Garden magazine.
In 2007 Spade to Blade amalgamated with Daylesford Catering. JT Morganti, of Daylesford Catering, brings an additional dimension to the business with his knowledge and commitment to the Swiss Italian heritage of the region.