General-Lee Catering | Caterer

General-Lee Catering

Phone: +61 428 342 717

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25.01.2022 Off we go to a suprise 50th birthday party. Bring on hot and cold canapés, mini burger sliders, lemon tart with crispy meringue and a moist vanilla birthday cake .

24.01.2022 Tonight I took home 3 silver medals for the finals competition in Melbourne

22.01.2022 Do not hesitate to leave some reviews for general-lee catering. Every review helps. Cheers

13.01.2022 On Sunday 16th June, We went off to north Brisbane to do a catering job for some very inspiring clients. The clients completed a daring 50km bike ride supporting M.S also raising over $4000 combined. To ease the worry of catering, we were hired to put on a buffet lunch which consisted of pulled lamb shoulder with roast vegetables and red wine jus. Cajun spiced bbq chicken with mesclun salad. To finish off, 3 types of tarts - caramel, lemon meringue and chocolate mousse, carrot cake macarons and coconut friands. All in all, a fantastic outcome for both partys. Id like to thank Harry mills and Rodney turnbull for their ongoing support .

11.01.2022 It was an absolute delight to cater for Noels 70th birthday party. With 5 hot and cold canapés and 3 substantial canapes, the food just kept rolling out. The clients sunk their tastebuds into a variety of different textures and flavours with up most detailing to the eye. Some foods discovered on the night included josedale beef sirloin, Adelaide hills brie, Fraser coast prawns with laksa, chèvre and spinach filo pasties and a classic coffin bay oyster done three ways (natural, Kilpatrick and Mornay). Overall, a fun filled night with a happy client and a happy General-Lee Catering team. Also, here are some photos of the night

08.01.2022 Last nights suprise 50th birthday was splendid yet another happy client. Thank you for your support and making General-lee Catering all that it is.

05.01.2022 It was an absolute delight to cater for Noel’s 70th birthday party. With 5 hot and cold canapés and 3 substantial canapes, the food just kept rolling out. The clients sunk their tastebuds into a variety of different textures and flavours with up most detailing to the eye. Some foods discovered on the night included josedale beef sirloin, Adelaide hills brie, Fraser coast prawns with laksa, chèvre and spinach filo pasties and a classic coffin bay oyster done three ways (natural, Kilpatrick and Mornay). Overall, a fun filled night with a happy client and a happy General-Lee Catering team. Also, here are some photos of the night