Laissez-faire Catering and Indigiearth present first-ever Indigenous degustation for Sydney events

Laissez-faire Catering and Indigiearth present first-ever Indigenous degustation for Sydney events


Sydney based culinary and events experts, Laissez-faire Catering, is bringing corporate event hosts the first-ever Indigenous degustation menu to The Calyx.

Uniting with leading supplier of modern Australian native products, Indigiearth, Laissez-faire Catering has co-crafted the menu exclusively for this stunning venue in the heart of the Royal Botanic Garden Sydney.

Sara Flaksbard, general manager, of Laissez-faire Catering said winning the contract to be the sole caterers at The Calyx for 10 years, meant being inventive and embracing what the venue represents.

“We’re absolutely thrilled to be able to delight the guests of The Calyx and allow them to experience the wonderful world of Australian native ingredients.

“We wanted to provide something truly unique for The Calyx, a food experience in harmony with the beautiful organic space. It’s the perfect location to fuse gastronomy of native flavours and produce with the venue’s stunning flora life,” said Flaksbard.

Founder of Mudgee’s award-winning Indigiearth, Sharon Winsor, joins forces with Laissez-faire Catering chefs to create the magical fusion of flavours incorporating Indigenous vegetables, meats, spices, and herbs to deliver a unique menu for each event.

“This is such a fantastic opportunity to showcase Australian Indigenous food and it’s a privilege to be involved. Not only do I get to share knowledge with other chefs, but I have the opportunity to inspire a new way of approaching menu collaborations and creations by including Indigenous philosophy,” said Winsor.

Event planners will be able to select a full Indigenous degustation menu or tailor their cuisine to include individual native flavours mixed in with Western tastes.

Carla Armanet, Royal Botanic Gardens and Domain Trust director experiences, partnerships & engagement, reflected on the exciting revival of The Calyx.

“Working with Sara and the team at Laissez-faire has already been amazing. Their reputation for quality and flair impressed us greatly, and we look forward to serving our guests fresh, seasonal, locally sourced and innovative food,” said Armanet.

The Calyx, located in the heart of Sydney has a capacity of 400 and boasts contemporary architecture, a large-scale living green wall, and indoor and outdoor event space options.

As well as catering for the venue’s functions, Laissez-faire Catering will also manage the café within The Calyx which is set to re-open in July with a new kitchen and refreshed on-trend décor.

Entrepreneur Nathan Dalah, co-founder of the hugely popular Fishbowl, Side Room and Fish Shop, will collaborate with Laissez-faire Catering to bring his food flair and curate a botanically inspired concept, to be reborn as ‘Leaf Department’.

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