Now she's finding now she can't keep up with the demand.
"It's good, but I also have other ventures on the side. I really love catering - that's my passion," she said.
Modern twists on traditional kai
The company was started following the tragic death of her late husband Wayne, who had given her the encouragement to get it going.
Now business is booming.
"We were self-employed at the time, we had two kids, and I pretty much got thrown in the deep end, becoming a solo parent. I didn't want to be a statistic and get a benefit. I wanted to try and do it on my own. The only way I knew to carry on getting an income was through cooking," she said
She prides herself on modern twists on traditional foods. She's also observing a change in the kai that whanau want at their hui at marae. They are moving away from traditional hangi style hakari, to more Asian and European-influenced food options. She fuses traditional methods and flavours with more modern and international flavours.
"I like doing different thing and encourage whanau to try different things. The main thing is, if people enjoy the kai, I carry on cooking"
