The Brief

Organising a wedding is stressful enough as it is, now imagine organising a hometown wedding all the way from Taiwan! Rachel and Richard did exactly that, and to keep things simpler and more manageable, opted for a home wedding in the leafy suburb of Claremont. The couple wanted to steer clear of a formal dining affair with strict timelines and seating plans, and requested a menu that guests could easily help themselves to.

The Big Day

We worked on a diverse rotation of food items for the ‘starter’, ‘main’ and ‘dessert’ sections of the food service. First up was a cheese and cured meat platter, complete with preserves, pates, fresh fruit, farm breads, olives and nut. This was shortly followed by a selection of canapes:

Seared fillet, onion marmalade and parmesan bruschetta
Smoked salmon, dill crème fraiche and caper crostini
Texan style chicken skewers with a gorgonzola dressing
Cumin and potato samosas with a coriander chutney

After speeches, we started with our bowl food, which are mini portions of our favourite main dishes. They’re small, tasty and can be eaten whilst standing, making them very popular for corporate events. We included them on a wedding menu for the first time and they were a terrific success! We opted for one warm dish and a fresh summer – a butter chicken curry with crispy onions, basmati and fresh coriander, and a pear, brie and almond salad with pomegranate and a balsamic glaze.

The Result

The cheese and cured meat platter served alongside the canapes for starters, coupled with the bowl food for mains, worked superbly well for a less formal approach to wedding food. The constant refresh of dishes kept guests engaged and intrigued, which maintained a relaxed and festive atmosphere throughout the evening.