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Studio Eat Time Saver, Food Lover and Experience Creator. Dinner Party Guides. Dinner nights people remember. Perth’s home-delivered dinner party experience.

Ebooks, catering & events. Gather your people. I’ll handle the rest.

For groups who want to do something a little different.A laid-back food and w**e experience built around trying differen...
07/10/2026

For groups who want to do something a little different.

A laid-back food and w**e experience built around trying different w**e styles, matched cheeses and all the good bits that make each pairing even better.

Easy, social and fun. Perfect for client communities, team nights, hens, birthdays or a get-together with a twist.

Planning something? Let’s chat.

A grazing table should be beautiful.But it should also be the kind of table people actually want to eat from.Alongside t...
23/09/2026

A grazing table should be beautiful.

But it should also be the kind of table people actually want to eat from.

Alongside the cheeses, charcuterie and all the grazing favourites, there are housemade dishes, dips, breads and extras woven throughout. That’s the bit that makes them feel generous and substantial, rather than just something to pick at.

Made for birthdays, engagements, weddings, launches, celebrations and everything in between.

Planning something special?
Let’s chat.
Fi xx

A grazing table should be beautiful.But it should also be the kind of table people actually want to eat from.Alongside t...
23/09/2026

A grazing table should be beautiful.

But it should also be the kind of table people actually want to eat from.

Alongside the cheeses, charcuterie and all the grazing favourites, there are housemade dishes, dips, breads and extras woven throughout. That’s the bit that makes them feel generous and substantial, rather than just something to pick at.

Made for birthdays, engagements, weddings, launches, celebrations and everything in between.

Planning something special?
Let’s chat.

A little over 12 months ago I decided to completely pivot the business I’d spent over four years building.At 48.Which fe...
10/09/2026

A little over 12 months ago I decided to completely pivot the business I’d spent over four years building.

At 48.

Which felt equal parts exciting and completely bloody terrifying.

There were plenty of moments where I wondered if I’d lost the plot, whether I should just go and get a job, or whether starting again at this age was actually a ridiculous idea.

Turns out, it wasn’t.

I’m still very much figuring it all out, but these are the four things I keep coming back to.

Who you surround yourself with matters.

It’s never too late to change your mind.

Business feels very different when you’re actually in flow with what you’re doing.

And trust your gut, because deep down, you normally know when something doesn’t fit anymore.

The last year has probably taught me more about myself than business.

And if you’re playing along from my last post, this was actually meant to be me having a chat with you on camera.

But apparently I’m still waiting for that perfect moment…

So instead, I spent an hour on Canva making a carousel 😂

Progress, I guess.

What’s something you’ve changed your mind about lately?

Fi xx

Bresaola Carpaccio ❤️ This was one of the dishes I made for a clients bougie night in and it’s made its way to the start...
04/09/2026

Bresaola Carpaccio ❤️

This was one of the dishes I made for a clients bougie night in and it’s made its way to the starters part of nearly every dinner booking since then.

We already had crudo so I didn’t want to do another raw dish. Enter P.Princi Butchers bresaola. The perfect replacement. And to be honest it’s added something a little extra to the dish.

Simple ingredients. Done well. Served alongside some fresh focaccia. A perfect way to start a dinner.

I don’t see this beauty leaving the menu any time soon.

It even made it to the crown for a date night with hubby as per his request. And because I didn’t book Nobu in time. We had dinner in our room. Crazy I know.

Breasola, Rocket, Parmesan Cream, Lemon, Capers

Turns out The Dinner Planner is a little hard to fit into one neat box these days.And I actually really love that.Someti...
02/09/2026

Turns out The Dinner Planner is a little hard to fit into one neat box these days.

And I actually really love that.

Sometimes I’m building a grazing table.

Sometimes I’m cooking a long lunch for a birthday, feeding a retreat for three days or creating an entire dinner party for someone to enjoy at home.

Sometimes I get to dream up something completely different - like a w**e + cheese experience for a room full of people.

And if that wasn’t enough on 16 September, I’m opening the table for the very first Supper Club. An intimate night of shared food, w**e and good conversation.

Different events. Different food. Different people.

But the bit I love about all of them is exactly the same:

Creating really good experiences around food and giving people a reason to gather.

So if you have something coming up - a celebration, dinner, launch, retreat, corporate event or even just the beginnings of an idea - I’d love to hear about it.

You don’t need to have the menu worked out. That’s my favourite part.

Booking enquiries are through the link in my bio, or tell me what you’re planning below.

I get asked this all the time. “Are you a private chef?” Sort of. But also - not really. I created Dinner Club, Delivere...
21/05/2026

I get asked this all the time. “Are you a private chef?”

Sort of. But also - not really.

I created Dinner Club, Delivered to be different. And I’m loving it. I hope you do to.

Fi xx

Ok, so what’s actually stopped you from hosting a dinner party lately? For me I get caught up in thinking I have to do s...
23/04/2026

Ok, so what’s actually stopped you from hosting a dinner party lately?

For me I get caught up in thinking I have to do some sort of elaborate table thanks to all the amazing people on here showcasing stunning designs.

Is it the tablescape, the food, the organising or something else for you?

The reason no one calls a caterer for a group of 6? Because caterers need big numbers to make it worth their while. Priv...
22/04/2026

The reason no one calls a caterer for a group of 6?

Because caterers need big numbers to make it worth their while. Private chefs need big budgets. Restaurants need their table back in 90 minutes.

Dinner Club was designed for exactly the size gathering that fell through the cracks. And for friends that wanted to really enjoy each others company without rushing.

Six friends. Full feast. Delivered. Done.

Who would make up your crew of 6? Tag them and see who wants to start the ritual.

Address

200 Karrinyup Road
Karrinyup, WA
6018

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