A Taste of Perfection with Olive Catering.

When it comes to creating unforgettable wedding and event experiences, the food is every bit as important as the setting. At Ambrym Estate, we’re proud to collaborate with Natalie Mueller, the creative force behind Olive Catering, one of the region’s most sought-after event caterers.

Renowned for her exquisite menus and attention to detail, Natalie brings a sense of artistry to every occasion. From beautifully styled grazing tables to refined plated dinners, her approach is all about celebrating local produce, fresh flavours, and the joy of gathering.

Whether it’s an intimate celebration or a grand wedding feast, Olive Catering ensures every dish served at Ambrym Estate is as memorable as the moment itself.

1.  How do you work with couples to design a menu that reflects their style and vision for the day?

I like to meet with the couple so I can gauge their 'vibe' I can usually understand more of what they are wanting., their style, and the way they see food.

Often I have couples whose main focus is the food! The high quality that we offer and the creative presentation.

I ask them their all-time favourites and go from there.

2.  Do you offer seasonal or locally sourced ingredients to highlight the region’s produce?

We are very fortunate in central Queensland to have an abundance of beautiful local produce and world class beef! We love to use what s in season at our local markets or within 100 mile!

3.  Can you accommodate a wide range of dietary needs and cultural menu requests?

We are open to discuss our clients dietary needs, we endeavour to provide the best solutions to any dietary requirements.

4.  Do you provide menu tastings, and how far in advance should these be booked?

Most of our brides and groom have attended one of our functions and that is how they have found us, so we don't generally need to do a tasting, we are open to discuss this option.

5.  What catering styles do you offer : plated dining, buffet, grazing tables, or cocktail service,  and how do you recommend choosing the right one?

WE offer all of the above. We generally don't do buffet though as we love to have more control of the presentation that goes on to the plate, or platters. We will discuss the guests coming, gauge the formality level of the wedding, the speeches, the style and the number of guests. 

6.  How do you manage timing and flow on the day to ensure a seamless dining experience for guests?

Deriving from our experience of having done100's of weddings, we know the value of careful preparation and timing. We have a well thought out hunter gatherer system to collect, manage delivery of and equipment and produce days before.

The Day or two before are carefully scripted days of preparation to ensure the freshest of ingredients and produce, and that every element is produced at a perfect timing. There are some elements of a menu that can be prepared the day before and some that must only be done on the day for optimum quality.

On the day we have our time plan which we adhere to but know that we need also to be flexible when things go wrong! We are adaptable, and work closely with event manager and other vendors to help see everything come together perfectly.

7.  How do you approach food presentation to complement the overall aesthetic of the wedding or private event?

We love to have as much information on the styling and overall feel of an event  so we can match the food to this vibe.  Our front of house team  have a few uniform looks from cool and casual to black tie gala look, or having bespoke uniform items such as aprons made to tone into the wedding.

We love using fresh herbs and edible flowers that tone into the theme, as well as local fruit and vegetables.  Quality and Presentation are  our main focus for any event and what our reputation has been built on.  

8.  What advice would you give couples when choosing their catering style, and what current trends are you seeing in wedding and private event dining?

I like to help them establish the perfect reflection of themselves in the day. From favourite foods, to beautiful family dishes that evoke wonderful memories of their lives thus far.  We are happy  to incorporate family produced produce creating a true paddock to plate feel.

Social  Media offers  a wealth of latest trends and is bursting at the seams of copycat items. I like to help create unique wedding food that is a reflection of the two people joining their lives together to create memories for years to come.

I feel this 'trend' is true,  one of authenticity and building close family bonding and traditions.

Private event dining is going ballistic. Guest are choosing beautiful homes and beautiful event centres to host guests and want an amazing array of quality produce presented to perfection. The dinner revolves around the beautifully set table and is the highlight of the evening.

9.  What are some of your favourite all time events you have catered?

 The Morris wedding.. a spectacular event with 250 guests.  John Morris the bride's father was an ex-caterer and had done amazing events in his time so really  expected a lot from us. We worked with a Michelin chef who he flew in from Raffles Singapore  to help design and execute the wedding. To begin there were 6 incredible canapes, a seated lobster entree, and a beautiful beef with foie gras Main followed by an unbelievable dessert buffet set outdoors near the 24 piece Queensland orchestra for dancing and dining the night away.

Rio Tinto 1000 pax Christmas party with oyster bars and prawns  was quite spectacular. Some very special private dinners in clients homes are always close to my heart. Many beautiful weddings, very hard to pick a favourite!

10.  What would be your dream event?

A gorgeous long lunch in an olive grove with beautiful French style fare.  Guests would mull for hours over beautiful duck with cherries, fresh oysters, prawns, creme brulee and finish with some gorgeous cheeses. There would be olives and olive branches galore along with fresh artichokes decorating the tables. Guests would be invited to wear white or beige linen... and be given a panama straw hat! there would be champagne!