Address: | 21A Raglan St, Daylesford VIC 3460, Australia |
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Postal code: | 3460 |
Phone: | 0448 483 616 |
Website: | http://www.spadetoblade.com/ |
Monday: | 9:00 AM – 6:00 PM |
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Tuesday: | 9:00 AM – 6:00 PM |
Wednesday: | 9:00 AM – 6:00 PM |
Thursday: | 9:00 AM – 6:00 PM |
Friday: | 9:00 AM – 6:00 PM |
Saturday: | 9:00 AM – 6:00 PM |
Sunday: | 8:30 AM – 2:30 PM |
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Spade to Blade Catering - - rated 4.9 based on 3 reviews "Absolutely awesome Gary catered for 13 of us Tapas style and we could not fault him or his...
Spade to Blade Catering — — оценка 4.9 на основании 4 отзывов «Absolutely awesome Gary catered for 13 of us Tapas style and we could not fault him or... +61 448 483 616. Contact Spade to Blade Catering on Messenger.
Spade to Blade Catering is based in Daylesford, Victoria. We concentrate on preparing the very best and freshest organically grown foods from the many great farms which surround our district.
Spade to Blade Catering. 20 Followers. • 1 Following. • www.spadetoblade.com. Spade to Blade Catering is based in Daylesford, Victoria. We concentrate on preparing the very best and freshest organically grown foods from the many great far.
Spade to Blade Catering is based in Daylesford, Victoria. We concentrate on preparing the very best and freshest organically grown foods from the many great farms which surround our district. Mostly, the food we put on the plate has travelled no further than 15 kms from its source to our production kitchen.
29,33 km. Spade to Blade Catering.
Director at spade to blade catering. Ballarat Central, VI. spade to blade catering. Georganna Spade Cessna. Sierra Nevada Properties, Licensed Realtor.
Spade to Blade Catering uses the food we grow ourselves and is available from the growers throughout the Daylesford district. It is certified organic whenever possible. We offer a wide range of individually designed menus from fingerfoods through to large scale fully serviced events.
Andrew works as a contracted chef at Spade to Blade Catering in Daylesford, and teaches cookery at Federation University, Ballarat. Andrew's approach to cooking has been described as 'fiercely seasonal'. He achieves this by having a close relationship with local farmers, and a produce driven...