OUR STORY
Crusta Woodfired Pizza
About Us
THIS IS OUR STORY
We are a mobile & wedding Catering throughout the Byron Shire supplying a selective variety of tasty, authentic international wood fired specialities. We look back on a long history working with woodfired ovens and have been in the catering/ food business for over 15 years. We are passionate about this traditional cooking method, our pizza bases are just right – not too thin, not too thick and come in Regular, Wholemeal or Gluten-Free. We provide our catering services all over northern New South Wales and southern Queensland. Our trailer-mounted pizza oven can cook up to 50 big pizzas an hour.
“Crusta means Bark or Wood in Latin and represents our affinity to natural products and for sustainable living solutions.”
OUR PRODUCTS
We aspire to fuse nutrition with traditional & contemporary trends, using fresh local produce, organic & pesticide free wherever possible. Our produce is hand selected from local farmers, creating minimal food miles, assuring quality and taste and living our passion for delicious, sustainable produce.
OUR CUISINE
Our cuisine style ranges from Italian, Mediterranean, and European to International Wood fired dishes and is suitable for all discerning tastes. We accommodate any special dietary requirements with ease and creativity. We also offer a selection of fresh salads, antipasto platters, and home baked desserts.
OUR SERVICE
We specialise in weddings, but our mobile catering team can cater for backyard parties, office parties, outdoor picnics, corporate functions, Christmas parties, school fundraisers/events, festivals and more. We provide our catering services all over northern New South Wales and southern Queensland. Our trailer-mounted pizza oven can cook up to 50 big pizzas an hour.
” I am passionate about sustainable living, feeding yourself from your own land, good, healthy and creative food.”
THE PIZZA OVEN
We provide our catering services all over northern New South Wales and southern Queensland. Our trailer-mounted pizza oven can cook up to 50 big pizzas an hour.
LOCATION
Since 2010 we call Byron Bay our home and became part of this land. I embrace our fortune to be exposed to many passionate farmers, cheese makers, butchers and food artisans in this area.
PASSION
I love to be part of festive occasions, take pride in my cuisine. I feel very lucky and grateful to work with inspiring chefs and my longterm staff to ensure a trustful and flowing work atmosphere.
FOOD SCENE
Since many years we became a stable part of the local food scene here in Byron Bay with being part of the Writers Festival, Blues Festival and the local Markets. We specialised in Wedding Caterings over the last few years but are open to any occasion or festivity.
About Crusta
MY STORY
I GAINED MY FIRST INTEREST FOR FOOD IN AN EARLY STAGE BUT GOT DEFINED WITH WORKING IN MANY DIFFERENT RESTAURANTS IN GERMANY AND AROUND THE WORLD.
While I lived in Sri Lanka a friend asked me to run his restaurant for a while which opened a new world of creating, presenting and exploring food to me. A manager position in a surf resort followed which finally lead me to a place called Samakanda, a Permaculture Eco Resort. I was in charge of customer relation, the development of the place as well as the food preperation. With the approach to live of the land as much we could, cater for a lot of people and inhance a natural, traditional way of cooking with fire at the same time I build my first clay oven.
Using termite clay, which supposingly is the best material for a high heat resistance, I helped myself with local abandond termite hills which are often used by cobras as their home. For the inner chamber I used fire bricks but rendered the oven with local material, a mix of sand, clay and fibre (stroh).
I was fortunate to get trained on the oven by Rose Gray, the owner of the world famous River Cafe in London, wo spotted Jamie Oliver talents in her restaurant kitchen. The seed for a passion for traditional clay ovens and cooking with fire was planted and got stronger over the years.
After I finished my degree of tourism ecology, I moved to New Zealand, Akaroa and took over a restaurant “ the Pepper Tree” with my partner. With taking on this responsability I finally knew that food will always be a big part of my life. We organized a weekly Farmers Market, Weddings and Concerts in our Restaurant Garden.
Since 2010 I call Byron Bay my home and became part of this land. I embrace our fortune to be exposed to many passionate farmers, cheese makers, butchers and food artisans in this area. I am trying to keep the ingredients regional, organic, fresh and seasonal. I love to be part of festive occasions, take pride in my cuisine. I feel very lucky and grateful to work with inspiring chefs and my long-term staff to ensure a trustful and flowing work atmosphere. Since many years we became a stable part of the local food scene here in Byron Bay with being part of the Writers Festival, Blues Festival and the local Markets. We specialized in Wedding Caterings over the last few years but are open to any occasion or festivity.
I am passionate about sustainable living, feeding yourself from your own land, good, healthy and creative food. I would love to share this passion with you and spoil you with delicacies out of my oven.
