Nowadays people are starting to take a good, hard look at what they eat, which has resulted in a surge of vegetarian, vegan and gluten-free diets to consider when catering. Thankfully, almost every menu these days will cater to the needs of the thoughtful eater. However, there is still a stigma that menus for these […]
One of the most crucial things in any kind of event planning is finding the best caterer. Even if you prepare lavish decorations, choose a grand venue and have the perfect presentation, if the food and the service aren’t great, everything else is negated. Choosing the best caterer can be confusing for someone who has […]
Are you finding it hard deciding whether to have a buffet or a sit-down meal for your reception? While it can be tricky, both options can work out well, depending on your needs or preferences. Here we explore the pros and cons of each to help you make the best decision. Buffet Reception Pros […]
Whether you are hosting a corporate function, birthday party, wedding or any other event, having quality food suppliers can make a big difference to the success of the celebration. Going Gourmet has long been Melbourne’s industry leader and offers exceptional catering on the Mornington Peninsula for a variety of functions and events. We offer a […]
Interested in Going Gourmet to cater your WEDDING or EVENT? Why not come along to our New Established Bar in Melbourne to sample our amazing canapes that you could have served at your event? Ever heard of “TRY BEFORE YOU BUY” in the wedding industry???
We are the official catering sponsor of The Property Industry Foundation Charity Sailing Challenge, to raise money for homeless children and youth.
Going Gourmet and our venue Baxter Barn have been featured again this month in another local paper.
Take a look at this great article about Going Gourmet, Baxter Barn and the main charity we support, Wallara.
We were privileged to be part of the lovely Chelsea and Chris Beal’s wedding on the 29th November 2014 at St Leonard’s Yacht Club. We catered for 155 guests on a lovely spring day. The menu incorporated canapés to start, followed by a sit down meal.