Elke and Michael approached us with the vision of their wedding day already in place. The venue – a farm in Hermon, Riebiek Kasteel, provided the perfect backdrop for their country wedding. Being a working farm of a relative, ‘Melkie’ as the duo are affectionately known, were able to work with a space to create a truly unique wedding without limitations. However for us, this meant working with a space with absolutely no kitchen facilities – clearly a challenge when catering for 130 plus hungry guests! Rising to the task, we worked with Elke and Michael to create a menu that included their requested meats of roast lamb and rump steak, sides and starter platters. Our focus was to ensure that the menu selection would compliment the country theme and could be deliciously prepared despite the lack of kitchen facilities.
The Big Day
The selected menu required a combination of on and off site cooking. The apricot, rosemary and garlic infused roasted lamb was cooked in Cape Town ‘just right’ to accommodate for reheating without loosing its succulent texture. Later, on arrival at the venue, we set up our satellite kitchen and started with the preparation of the sides – baby potatoes, crunchy Mediterranean veg and a bright and colourful Tuscan bread salad. The starter platters were assembled on site and included a selection of cheeses, cured meats, biltong, homemade liver pate, snoek pate, onion marmalade, preserved fig and last but definitely not least our grilled, three cheese chili poppers wrapped in bacon. These were prepared on a half drum braai, giving them an unbelievable smokey flavour. On this same half drum, Chef Matt prepared over 130 rump steaks on the spot and just in time to be served juicy and warm. The rump was paired with a freshly prepared, three pepper and brandy sauce.
Compliments to the chef from guests, a handshake from the groom and a hug from the bride made us confident that we’d delivered! Here’s what the beautiful bride had to say:
The Flying pan exceeded our expectations when it came to our big day.
The pressure was on when we explained that we were getting married on a farm with no kitchen and that Michael’s family grew up in the restaurant business.
Being faced with so many challenges, Matt and Bridget really went the extra mile.
Complying with our strict budget, the food was absolutely delicious; portion sizes were more than fair, and through the hustle and bustle, we found comfort in their friendly and professional service.
Thank you so much. Our wedding would not have been perfect without The Flying Pan team, their extraordinary service and of course their delectable cuisine. -Elke
Find more info on our wedding catering service or contact us with your requirements.