OUR FRIENDS | No Biggie Food
Our very good friends at No Biggie Food have been in the industry nearly as long we have, and there isn’t a catering business we could more speak highly of. Their mouth watering creations hit the spot every time, and the passion that goes into each job is undeniable. Read more about the dream team from No Biggie.
WHERE DID THE DREAM BEGIN FOR NO BIGGIE? WHERE DID IT ALL START?
Jesse and I started No Biggie in 2017. We had just arrived back to New Zealand from working and travelling around France and Italy with big dreams of opening a small wine bar, like the ones we’d been frequenting in Paris. We already had the name No Biggie, but we couldn’t find a space locally to save ourselves. That Summer a few of our mates were getting married and asked us to cater their weddings. We gave it a shot and loved it from the get go. From that first season we were basically catering a wedding every weekend.
ANY ADVICE YOU HAVE FOR COUPLES CHOOSING A MENU WITH YOU?
First of all they must come along to our annual group tasting we host each year in September. This is our absolute favourite date in the No Biggie calendar. We put on a huge feast where our clients get to taste an array of dishes. We start off with a selection of canapés, followed by a shared style meal and then dessert. We've also been known to pop a few bottles of bubbly and pass a few beers around. The feedback we've had from our guests is that we've basically made it near impossible for them to choose which options to choose from their menu because they've loved everything.
The next piece of advice I would offer is to give us as much detail as possible about what they're after with their menu. We pride ourselves on writing customised menus for each of our clients based on foods they love and what they want to be eating on their wedding day.
WHAT IS YOUR FAVOURITE DISH FOR THE 24/25 SEASON?
Our most popular dishes this season have been our melt in yo' mouth lamb with pickled red onions, sumac and herbs, plus the Akaroa smoked salmon with caper gremolata. However, my personal favourites are the Summer panzanella and our courgette, mint, currants and hazelnut dressing shared plate.
WHAT IS YOUR FAVOURITE PART OF BEING IN THE INDUSTRY?
I love seeing what the creatives in the industry think up when it comes to designing and styling a space, there’s some serious talent within our industry that always inspires us to push the boundaries with what we offer.
TELL US ABOUT ANY FUTURE GOALS FOR NO BIGGIE
Jesse and I are really proud of the business we’ve created, it’s true to our values about what good food should represent. We're always committed to coming up with new menu ideas for our food loving clients. We've got an exciting trip to Thailand and Vietnam coming up which we're madly researching on places to eat.
