Before we start talking food, we must comment on the incredible work that Shane and Tori put into their own wedding. A do it yourself of epic proportion, a family farm in the Klein Karoo, consisting of a huge barn (with no electricity) and a vastness that the Karoo is known for, was converted into a temporary wedding venue and accommodation (in glamping tents) for over 100 guests. Of course the environment posed a huge challenge for delivering on their wedding menu, which consisted of a harvest table, plated starter, plated mains and a midnight snack of braai broodjies (not to mentioned the on-the-run breakfast buns for guests in the morning):

Starters

Pesto Gnocchi with roasted tomatoes and shaved parmesan

Mains

Charred beef fillet (medium rare), served with a pan roasted new potatoes, creamy sautéed spinach and tender stem broccoli, served with a three pepper and cognac sauce
Kale, feta and walnut stuffed mushrooms served with a pan roasted new potatoes, creamy sautéed spinach and tender stem broccoli (V)

The harvest table was a real bounty in the middle of the Klein Karoo and looked stunning with the use of rustic elements, local flora, and select silverware from the farmhouse. The starters, according to Tori, was the best gnocchi she had ever had (quite an accolade)! We think the magic came from the homemade pesto.

The mains was the biggest challenge of the evening, as our grill for the plus 100 fillets was two braai drums outside, plus the steaks were to be cooked medium rare. But, always up to a challenge, Head Chef Matt and grilled up a storm and delivered the mains on target.

Comments from the bride and groom was “we don’t know how you did it”!