Our Philosophy

From its very inception, the ANISE philosophy has always been fine food and service. At our outset, we wanted to deliver the highest of quality in each detail. Everything from the food to its service. Over the years we have constantly refined what we do. We have had our, twists and turns, failures and successes. In all of these moments, one thing has always stayed our primary focus, make it delicious, make it beautiful! On our path toward today we have taken all that has worked, and not worked, and used these lessons to constantly evolve and re-invent each movement, every dish, it’s beginnings and its end. The principals that are woven into our DNA are those that have become innate in our approach. Each of these considerations lay in the fundamentals of our food. To look past primarily accepting something to be good only on its merit of taste. Questioning each dishes architecture equal in taste, texture, temperature and flavour composition to find a destination as close to its best version and then ask, what can we do to be better…

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Return

Everything ultimately comes full circle. Our approaches can, and will, change over time. Our paths to conclusion reorganise and reorientate themselves. In the most simplistic version of feeding people our end destinations will always return to their original shores. Not just resting in a particular space for long, as a part of our creativity, is as important as the realisation that where you began is ultimately part of your final destination. Nourishing and satiating those around us with a plate of food can be complex in meaning, yet, In a yield of truths, this act can hold nothing more complex than simply returns of joy between people.

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Nature

Being connected to food as it comes out of the ground is nourishment in its purest form. Slowing ourselves down in the kitchen had to become as important, if not paramount, as cooking itself. Understanding that each ingredient has had its own journey and looking at the journey of those ingredients with more discernment had to become our focus. If we wanted to cook dishes that truly meant something, knowing a carrot is good was not enough. Knowing where it came from and how it was cared for was far more compelling and meaningful. Choosing to talk to, and work with, local farmers and growers, asking questions and being informed gives something more tangible and purposeful to our kitchen and better informs the way we cook.

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Create

An ethos to constantly create has always been one of our great pleasures. The fulfillment in looking for something better of ourselves and how we cook. A search that extends beyond the dishes we develop into a tapestry of connection and what we want to say with our food to those we are fortunate to be sharing it with.
Developing our ideas alongside those who are looking with us, and how we create those ideas, is an important part of our awareness in what we do. Implementing both knowledge and experience while constructing new answers to old questions. Creating, for us, is to remain open, to embrace new techniques, new attitudes and new ways to look constructively at how to be better so we can think more freely.

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Thought

In the smallest details lay some of the biggest considerations. Our greatest successes have often sprung from the smallest of beginnings. A simple thought, a beautiful gesture, a warm and tender feeling. Little intricacies that give birth to our passions, our ideals ,and sometimes, if not always, our most humble desire to give.
It’s here where we try to be most present, in the thought, the intricately small moment where we give space to a single beginning and its future. What makes a beautiful dish, is it delicious and what parts make it so.
Can it work, can it be reproduced at its destination, does it make you want more, and will it create joy and intrigue. Giving time to the thought of what we want to achieve at the end by stopping at the smallest part of where we decide to begin.

Our Philosophy

From its very inception, the ANISE philosophy has always been fine food and service. At our outset, we wanted to deliver the highest of quality in each detail. Everything from the food to its service. Over the years we have constantly refined what we do. We have had our, twists and turns, failures and successes. In all of these moments, one thing has always stayed our primary focus, make it delicious, make it beautiful! On our path toward today we have taken all that has worked, and not worked, and used these lessons to constantly evolve and re-invent each movement, every dish, it’s beginnings and its end. The principals that are woven into our DNA are those that have become innate in our approach. Each of these considerations lay in the fundamentals of our food. To look past primarily accepting something to be good only on its merit of taste. Questioning each dishes architecture equal in taste, texture, temperature and flavour composition to find a destination as close to its best version and then ask, what can we do to be better…

Anise

Return

Everything ultimately comes full circle. Our approaches can, and will, change over time. Our paths to conclusion reorganise and reorientate themselves. In the most simplistic version of feeding people our end destinations will always return to their original shores. Not just resting in a particular space for long, as a part of our creativity, is as important as the realisation that where you began is ultimately part of your final destination. Nourishing and satiating those around us with a plate of food can be complex in meaning, yet, In a yield of truths, this act can hold nothing more complex than simply returns of joy between people.

Nature

Being connected to food as it comes out of the ground is nourishment in its purest form. Slowing ourselves down in the kitchen had to become as important, if not paramount, as cooking itself. Understanding that each ingredient has had its own journey and looking at the journey of those ingredients with more discernment had to become our focus. If we wanted to cook dishes that truly meant something, knowing a carrot is good was not enough. Knowing where it came from and how it was cared for was far more compelling and meaningful. Choosing to talk to, and work with, local farmers and growers, asking questions and being informed gives something more tangible and purposeful to our kitchen and better informs the way we cook.

Thought

In the smallest details lay some of the biggest considerations. Our greatest successes have often sprung from the smallest of beginnings. A simple thought, a beautiful gesture, a warm and tender feeling. Little intricacies that give birth to our passions, our ideals ,and sometimes, if not always, our most humble desire to give.
It’s here where we try to be most present, in the thought, the intricately small moment where we give space to a single beginning and its future. What makes a beautiful dish, is it delicious and what parts make it so.
Can it work, can it be reproduced at its destination, does it make you want more, and will it create joy and intrigue. Giving time to the thought of what we want to achieve at the end by stopping at the smallest part of where we decide to begin.

Create

An ethos to constantly create has always been one of our great pleasures. The fulfillment in looking for something better of ourselves and how we cook. A search that extends beyond the dishes we develop into a tapestry of connection and what we want to say with our food to those we are fortunate to be sharing it with.
Developing our ideas alongside those who are looking with us, and how we create those ideas, is an important part of our awareness in what we do. Implementing both knowledge and experience while constructing new answers to old questions. Creating, for us, is to remain open, to embrace new techniques, new attitudes and new ways to look constructively at how to be better so we can think more freely.

"Best girls lunch ever, thank you for coming to Sydney to cook for us” xxx

Nadia Fairfax - Fairfax Journal

About

Anise has been catering events in the Byron Bay region since 2012.  From humble beginnings we have grown to become one of Byron’s most successful, innovative and respected caterers. A story that saw its beginnings in a little garage cooking for friends and family in between our real cooking jobs. The Anise name built its reputation on personalised events with creativity and professionalism, elevating the local catering scene and becoming one of the best received caterers between Yamba, Byron Bay and Noosa.

Client Login

Anise client gateway and event dashboard launching early 2021.