Netes Eats

03/10/2026

UP NEXT…

I’ve been a little quiet on the page lately while I’ve been away working, but we’ve got a big one coming up.

When I get home, it’s straight back into the kitchen for our next wedding 107 guests and a 5-canapé menu.

Really looking forward to getting back into it, bringing the menu together and sharing some of the behind-the-scenes prep along the way.

Then it’s wedding day.

EVERY BITE TELLS A STORY.

26/08/2026

Weeknight dinner 🔥

I was craving Korean BBQ.

A table full of marinated meats, fresh veg, mushrooms, pickles, lettuce wraps and dipping sauces charcoal grill in the middle and everyone cooks as they go.

Definitely beats a normal Tuesday night dinner.

25/08/2026

Course Six

Dessert 🍫

Dark chocolate tart, salted caramel & macadamia praline.

Rich, indulgent and the perfect way to close out our six-course private dining experience.

Six courses. One table. One story.

Every bite tells a story.

25/08/2026

21/08/2026

Course Four

Main

Chargrilled beef fillet, potato fondant, celeriac purée, charred leek, baby carrots, broccolini & rich red w**e jus.

Every bite tells a story.

20/08/2026

Course Three,

Entrée

Handmade wild mushroom & duck raviolo.

Brown butter, crispy sage, roasted garlic and rich duck jus.

Deep, earthy flavours. One of my favourites from the night.

Every bite tells a story.

17/08/2026

Behind the scenes of a six-course private dining experience from prep to plate

17/08/2026

The story of a recent six-course dinner.

From the first bite to the last, each course was designed to build on the one before it.

A menu created around beautiful ingredients, bold flavours and the experience of having restaurant-style dining brought to the table.

Six courses. One evening. One story.

Every bite tells a story.

19/07/2026

A little behind-the-scenes…

Over the last few months, I’ve been spending a lot of time planning the future of Netes Eats.

I’ve been asking myself a lot of questions…

How can I create even better experiences?

How can I reach more people?

How can I take Netes Eats to the next level?

The truth is, building a small business isn’t just about cooking good food. It’s about taking risks, making big decisions and believing in something you’ve worked hard to build.

I’m not ready to share everything just yet, but I can say that something pretty exciting is in the works.

If it all comes together, it’ll be the biggest investment I’ve made in Netes Eats since starting the business.

I thought it might be fun to bring everyone along for the journey, the wins, the challenges, the decisions and everything in between.

Thanks to everyone who has supported Netes Eats so far. Whether you’ve booked me, shared a post, recommended me to a friend or simply followed along, I genuinely appreciate it.

Here’s to the next chapter.

Every Bite Tells A Story.

16/07/2026

LEMON MYRTLE FRIED CROCODILE

A little different.

Lightly fried crocodile seasoned with lemon myrtle, served with a finger lime and citrus aioli.

Cross between salt and pepper squid popcorn chicken.

EVERY BITE TELLS A STORY.