Frequently Asked Questions

Q. Are you a registered & insured? And do you run your business from a registered kitchen?

A. Great question... Yes we certainly are registered and insured in the ACT. Our Registration number is (0186/18) . We run from a certified high risk commercial kitchen so we can create everything from sushi to sausage rolls. 

 

Q. What is the cut-off for orders?

A. For next day delivery, orders must be placed online by 3pm daily. 

 

Q. Do you deliver on Weekends or public holidays?

A. We delivery on Saturdays between 11am-4pm. We are unable to deliver on public holidays. 

 

Q. Can I request a specific delivery time?

A. We will do our best to deliver by your request time however we cannot guarantee. Give us a call to discuss. Otherwise we recommend picking up your order rather than delivery. Our commercial kitchen in located in Conder, ACT.

 

Q. Can I order a grazer to eat the following day?

A. We make all our grazers fresh, same day to order. They have a 3 days shelf life as long as kept refrigerated. So yes, you can but they are certainly best eaten on the day of purchase. We recommend removing crackers prior to refrigeration as they can tend to go a bit soft due to condensation

  

Q. Can I customise my order? 

A. Whilst we offer a large range online, if there is something that you need specifically omitted due to dietaries, allergies or just general dislikes ( like olives.. ewww..) just get in touch to discuss. 

 

Q. How long does it take you to set up at an event?

A. Onsite set-up is for Grazing Tables and Canapé station only. It can take anywhere from 45min to 90min. We transport all our produce under cold transport to ensure food safety standards are adhered to during food set up.

 

Q. How long can I graze on the food? 

A. Oh we love this one... Ever heard of the 2/4 rule?

  • Food held between 5°C and 60°C for less than 2 hours can be used, sold or put back in the refrigerator to use later.
  • Food held between 5°C and 60°C for 2-4 hours can still be used or sold, but can’t be put back in the fridge.
  • Food held between 5°C and 60°C for 4 hours or more must be thrown away

So basically the timer starts the second the cold produce is unrefrigerated.