Today we wanted to share with you some of our catering work. Recently, we put together a grazing table for the wedding of Lisa & Josh in the Yarra Glen. With guests arriving at the dreamy Alowyn Gardens from 10am and the ceremony running until about 12pm, the grazing table was intended to tied guests over for the long trip back into the city for the reception. Food is always one of the key factors to any wedding: no one likes to go hungry. And if you’re guests are hungry, they probably aren’t going to have a good time.
Given there were no kitchen facilities, the brief was to create a selection of finger food that could be enjoyed at room temperature. We picked a selection of finger food from our catering menu that would be suitable for such an occasion, including pulled BBQ pork sliders with coleslaw; tofu sliders with coriander and carrot for the vegetarians; pea, feta & dill in filo pastry; Chinese pancakes with chicken, cucumber, spring onion & hoi sin; and Thai chicken balls with homemade chilli jam.
In addition to the individual finger food, we also created some elegant fruit platters and cheese boards for people to share. We are loving all the summer fruit available here in Melbourne at the moment: mango, nectarines, watermelon, cantaloupe, strawberries, blueberries, raspberries, pomegranate… it just made for a beautiful platter. The cheese board too was full of our personal favourites including d’Affinois (a French double brie), award-winning blue cheese Shadows of the Blue, a crumbly English cheddar and a creamy Asiago. These were paired with dried fruits, Spanish quince paste, and water crackers.
For more information or to enquire about an event you have coming up, visit our catering page.