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Choose from the Canape menu or for all dinner parties or long table events please contact us for a bespoke quote.

Taste Budds Canape Catering Menu



pork belly, Bravo apple sauce, crackle (gf)
chorizo, Oak Valley hazelnut romesco, date (gf)
mini yorkshire pudding, slow braised beef brisket, horseradish cream
mini sausage, mustard mash, onion jam (gf)
chicken satay skewers (gf)
asparagus, halloumi, pancetta bundles, balsamic (seasonal) (gf)


smoked salmon, chive sour cream, egg crepe roll, caviar (gf)
lemon myrtle fish goujon, desert lime aioli
buckwheat pancakes, blue swimmer crab, lemon aioli, chives (gf)
chermoula prawn skewers (gf)
snapper ceviche, raspberry, lime, chilli (gf)
local scallop, creamy cauliflower, sage brown butter (gf)
thai fish cakes, dipping sauce (gf)

fresh natural oysters (choose toppings) (gf)

– shallot vinegar
– cucumber, watermelon, rice vinegar, coriander
– thai sweet and sour
– soy, sesame, lime

crumbed oysters (choose toppings)

– proper tartare sauce
– wasabi and pickled ginger aioli


homemade potato crisps, gherkin cream cheese, onion jam (gf)
potato, leek, Somerset hill cheddar croquette, truffle aioli
ricotta and native thyme stuffed mushrooms (gf)
potato and silverbeet tortilla, garlic aioli (gf)
spiced sweet potato cakes, cumin and mint yogurt cheese (gf)


mini onion bhaji, mint and coriander chutney
lupin falafel, smokey eggplant hummus (gf)
almond cracker, cashew cheese, grilled eggplant (gf)
crispy fried tempe, peanut satay dip (gf)
turmeric, coconut roasted cauliflower, chickpea pancake, roast garlic hummus (gf)

Sweet Canapes

polenta and apple cake, wattleseed cream (gf)
cold lemon souffle pots (gf)
chocolate mousse pots (gf)
salted caramel chocolate brownie, ganache
Eton mess – berries, thick whipped Bannister Downs cream, meringue (gf)
Carnarvon mess – bananas, thick whipped Bannister Downs cream, caramel sauce, wattle seed meringue
orange and almond cake (gf)
chocolate and hazelnut truffles (gf)

Substantial Canapés

slow cooked lamb tagine with dates, jewelled couscous
slow cooked pork shoulder, ratatouille, creamy mash (gf)
little beef burger, brioche bun, beetroot relish, smoked cheese
little chicken burger, brioche bun, crispy lettuce, curried aioli
mushroom and chickpea burger, brioche bun, smoked paprika aioli
halloumi burger, brioche bun, roast pumpkin, cashew cheese, chilli jam
pork, apple and chestnut sausage roll, onion jam
lamb kofta, homemade flatbread, tzatziki
meat paella – chicken, chorizo, pork (gf)
seafood paella – squid, prawns, white fish, vongole, mussels (gf)
mushroom risotto, truffle oil, parmesan (gf)
roast chicken, sweet potato, thyme risotto (gf)
Note: gluten free grains, breads and buns are available on request



10 x bites per person (choose 5 x canape choices) – $60 a head plus GST
12 x bites per person (choose 6 x canape choices) – $65 a head plus GST
14 x bites per person (choose 7 x canape choices) – $70 a head plus GST

Canapes and Substantial Canapes

10 x canape bites plus 1 x substantial
(choose 5 x canape choices and 1 x substantial choice) – $75 a head plus GST
12 x canape bites plus 2 x substantial
(choose 6 x canape choices and 2 x substantial choice) – $90 a head plus GST


Chefs – $55 per hour plus GST (5 hr minimum)
Events Manager – $55 per hour plus GST (5 hr minimum) (for larger events)
Front of House Staff and Kitchen Hands – $50 per hour plus GST (5 hr minimum)

We will quote you on staff once you have chosen your menu and we have all the information we need on the event so we can ensure your guests are taken care of.

Corporate Team Building with a Difference!

Option 1

Mystery Box Challenge - Cook & Dine

A 2 hour cooking challenge where you turn fresh, surplus food into nourishing meals for visitors of Tranby Homeless Centre with a team building event full of fun, rivalry and a whole lotta heart.

Here’s the rundown:

  • Teams cook Masterchef style for 2 hours, making as much food as possible.
  • Then, sit, eat, drink, and listen with bated breath to find out the winning team.
  • Then pack up the rest of the food to warm and fill the bellies of those in need.
  • Prizes for the winning team
  • 4 hour session
  • $200 per head plus GST
  • Sit down meal and drink (BYO) alcohol

Tranby Homeless Centre has up to 180 homeless drop in every day for food and showers.

Option 2

Mystery Box Challenge – Just the Cooking!

Here’s the rundown:

  • Teams cook Masterchef style for 2 hours, making as much food as possible and then pack it up in tubs, labelled with love ready to be delivered to Tranby Engagement Hub. (Note – this is just to cook, no eating involved).
  • Prizes for the winning team
  • 3 hour session
  • $170 per head plus GST
  • Drinks (BYO) alcohol
Option 3

Hands On Cooking Class

Enjoy a team building cooking class with a cuisine of your choice

  • Teams are assisted to learn cooking skills and cook recipes from fresh produce.
  • Teams have sit down meal and enjoy the meals they created
  • Choose from… Italian, Dim Sum, Indian, Greek, Bush Tucker, Spanish, French, Thai, Japanese and many more
  • 4 hour session
  • $200 per head plus GST
  • Drinks (BYO) alcohol

Cooking Demos

Sophie and her chefs are available for cooking demonstrations and regularly cook at shopping centres around the city as well as on stage at food events around the state.

Cooking Classes

After closing the Studio on Lord Street in Highgate at the end of 2019, Sophie now runs online and in person classes through the Class Bento platform.


Team Building

‘We were lucky to experience a Taste Budds cooking experience as a team building activity. Our staff team from Ronald McDonald House were able to cook a mystery meal not only for ourselves but we were able to provide over 100 meals for the homeless.

We were divided into teams and given a mystery box of food to then come up with recipes to cook. We were guided by qualified and extremely helpful chefs. A competitive, fun, rewarding, and humbling experience all in one.’

Helen Barns - Ronald McDonald House


‘I was very pleased with how my birthday party went on the weekend. All my guests were very impressed with the food and were asking for your details. I especially loved the scallops, crab tartlets and croquettes. Your staff were excellent too. They assisted beautifully to help set up and then made sure that they served to all groups. My family were very happy with the service as they were sitting outside and your staff ensured they were well looked after too.

From start to finish, you and your staff were very easy to deal with and nothing appeared to be too much trouble. Booking, food suggestions, set up on the day and the food itself exceeded my expectations. I will not hesitate to book with you again in the future and will certainly be recommending you to my friends.

Thank you for making my birthday so easy and such an enjoyable afternoon.’

Jane Taylor

Team Building

Everyone is still raving about the experience and I had two people reply to my Instagram story wanting to book in (one being my mum), so expect a few more bookings to come your way!

We have zero negative feedback, only positive. Dave remarked that he loved how casual and relaxed Sophie and the cooking challenge was. I personally loved that we used food on its last legs and that you don’t need super fresh of perfect looking produce to make a delicious meal. It was a great time all round and we all agreed that we’ll be doing it again.

Cassie MacArthur - Steadyrack


“Sophie Budd is recognised as one of WA’s top Chef Caterers, her dedication to her work is inspiring. I have worked with Sophie for decades collaborating on many events where we always showcased and promoted West Australian produce. Sophie loves nothing better than taking her specialised team to regional areas, always working closely with farmers, fishermen and small artisan food manufactures. Sophie also is involved with many not-for-profit organisations doing masterclasses, demos and team builders and is a great mentor to many people, young and old who decide to take the path into hospitality. Her food is as vibrant as herself and she is very much
respected by her peers in WA’s Hospitality and Tourism Industries.”

Don Hancey - WA Food Ambassador


“Chef Sophie Budd is an exceptionally organised and talented chef. Her attention to detail and
care is next to none. Working with her is always a great pleasure with no task being too difficult.
Knowing that she is taking care of your event gives you a sense of comfort and security. With Chef
Sophie you’re in good hands.”

Guy Grossi, Grossi Restaurants

About Sophie Budd

From Cornwall to the Kimberley, Sophie Budd has cooked with celebrity chefs and for rock stars and established herself as an authority on minimising food waste and cooking with a conscience.

Sophie trained in the UK and was making her mark on the food scene even before graduating culinary college. She won a national cooking competition, and at 16, worked in the kitchen of much-loved TV chef Rick Stein where she peeled, shucked and filleted her way through some of the UK’s best seafood.

After college she worked at Michelin starred restaurant Pennypots; cooked for Queen drummer Roger Taylor from UK to Mallorca on his 125ft superyacht, Tigerlily; had her first head chef role at 21 in a busy 16th century inn on the Roseland Peninsula; and subsequent head chef roles in London before returning to Cornwall to work as chef de partie at Jamie Oliver’s soon-to-open
Fifteen Cornwall.

It was at Fifteen that Sophie found a purpose and passion for food. She became the pasta, gnocchi, and risotto chef, cooking alongside Genarro Contaldo, learning everything she could and falling in love with Italian food and produce. Jamie taught Sophie that being a great chef was one thing but being able to teach was another skill set entirely.

She learnt a kitchen could transform people and provide them with a new purpose. Seeing nine of the 21 underprivileged youth from Fifteen graduate and enter the world as great chefs motivated her to continue combining food and teaching.

These days, Sophie’s heart is divided between the UK and Australia. What was intended as a working holiday to WA in 2007 became a permanent move, and ‘Taste Budds Cooking Studio’ was born.

Over eight years, thousands of kids, adults, friends and corporate groups have cooked together at Taste Budds, learning to create a variety of cuisines. Sophie and her team have also catered for some amazing gigs, cooking backstage for Adele, Fleetwood Mac, Sting and Paul Simon. Cooking alongside legend Antonio Carluccio at Rick Hart’s showroom and Marco Pierre White at Western Australia Gourmet Escape are career highlights.

Taste Budds has been a mobile business since 2019, allowing Sophie to accept invitations to food festivals and events in some of Western Australia’s most spectacular locations. She’s now a sought-after celebrity chef in her own right, and WA has claimed her as their own.

Sophie loves creating meaningful team building cooking experiences through Taste Budds, teaching groups to turn bruised or ugly fruit and veg rescued from supermarkets into delicious meals, feeding community members in need at Tranby Homeless Centre in Northbridge.

Expect to see Sophie pop up at Australia’s most iconic food festivals feeding, entertaining, and showcasing the incredible local produce WA and Australia has to offer and bringing communities together with food.

Sophie is an ambassador for Beta Spuds and Chef Ambassador for Hart & Co.

Warm, authentic, and brimming with talent, Sophie Budd makes every event truly memorable.