About

Naka means “delicious” in Shona.

Naka began in my home kitchen, with the help of my amazing domestic goddess, Zivetzia. I’m a self-taught home cook who learned by watching countless hours of MasterChef and thinking, “If they can do it, I can give it a try.” Many dinner parties and lunches later, the seed for Naka was planted.

In 2018, we sadly lost Zivetzia. Her spirit remains deeply woven into the heart of Naka. We carry the name in remembrance of the incredible woman she was.

Naka started with our now-famous pizza bases and Napolitana sauce, and quickly grew into full-scale production and event catering. What began as a team of two has blossomed into the thriving business we are today.

Our ethos is simple: to serve food that tastes delicious, made with the freshest ingredients, love, and passion from our kitchen.

From intimate shoots of six to large functions of 150, no event is too big or too small. We strive to make each one as special as the last.

Anthea Leppington - owner of Naka Catering