Terra Firma Fire Dining

Event catering without boundaries

Terra Firma Fire Dining is an exclusive catering experience like no other.

Perfect for weddings, celebrations, corporate events and brand activations.  

Your guests will be treated to an open fire pit installation with delicious local produce slowly roasting over the hot coals. This humble style of dining embraces back to basic cooking techniques, using only fire and the best local ingredients. 

But this is more than just your average barbecue. Your menu will push the boundaries of what you thought was possible to cook with just an open flame. 


The combination of the delicious aromas and the ability to interact with the Chefs at work make for an unforgettable show. 

At the heart of every dining concept is the incredible produce of the Sunshine Coast with seasonal menus and fresh ingredients sourced directly from local suppliers. 

What better way to put the wow factor in your next event than allowing two award winning chefs to create your perfect dining experience. 

Terra Firma Dining is based on the beautiful Sunshine Coast and is able to service events from Byron Bay to Bundaberg. 






Charly's love of good produce bought him to the Sunshine Coast a year ago where he started TERRA FIRMA FIRE DINING: a unique dining experience very inspired by the South American barbecue culture: Asado,  where they cooked all proteins and vegetables hanging over the open fire.

For Charly cooking over the open fire is all about gathering your guests around the fire pit in the beautiful Australian outdoors, and enjoy delicious locally sourced produce slowly cooked over the flame.

......"Let's go back in time to introduce myself ".....

Having spent his childhood fishing and growing organic veggies with his Grandfather and cooking with his Mum on the family property on the West Coast of France,

Chef Charles-Etienne Prétet always knew his life would revolve around good food and fresh produce and fire cooking

The Parisian Chef Charly started his career 18 years ago in the most prestigious hospitality groups of the French Capital,

At the age of 25, he opened his first fine dining restaurant, CUISTANCE, next to the LOUVRES. The restaurant has been awarded by the famous Gault et Millau - Guide Puldowski and Guide Lebey at the time.

After getting married to a beautiful Australian dancer from the Famous MOULIN ROUGE in Paris, they decided

to move back in Australia where they opened their dream restaurant THE FRENCH PANTREE in the little town of Yamba, in the beautiful region of Northern NSW.

Chef Charly has been awarded 1 Chef Hat in 2018-2019-2020 by the notorious AUSTRALIAN FOOD GUIDE.



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