#Wedding Food

[hohomeimei]

It’s wedding season

Location- Earth to Table Farm

[mosqitofood]

[haveyoueatenthisfood]

[philly-meg]

Wedding Bites

Still dreaming of these fresh and flavorful salmon cones from JAM Catering. They were love at first bite, if you are planning a wedding consider exploring JAM Catering as a food option!

[patience-hope-strength-courage]

Taken: 26/11/2022 - Such a lovely wedding we attended in The Lake District and the food was incredible! ⛰

[majianguo]

Enjoying the food at the Balinese wedding party, unfortunately most of the food contained pork but there was some fried eel to help myself to.

[gloriouscaterers]

Planning a wedding, corporate event, or any other special occasion in Bhubaneswar? Glorious Caterers can take the stress out of catering, allowing you to focus on the other important details of your event. With over a decade of experience, they've built a reputation for excellence, providing delicious food, exceptional service, and a commitment to making your event a success.

[pinkfairiesteaparty]

[xshinina]

*Married life playing in the background

This idea was probably funnier in my head

[bigflavourscateringcompany]

Expert Event Catering Services in Melbourne for Memorable Occasions

When it comes to exceptional event catering in Melbourne, trust the expertise and experience of Big Flavours – Catering Company. Our team of culinary professionals is dedicated to creating unforgettable experiences through our bespoke catering services. Whether it's a corporate event, wedding, or special celebration, we pride ourselves on delivering exceptional food and service that will leave a lasting impression on your guests.

At Big Flavours, we understand that every occasion is unique, and that's why we offer a wide range of menu options to suit your preferences and dietary requirements. From elegant canapes to sumptuous buffets and formal sit-down dinners, we tailor our offerings to match the theme and style of your event.

Using only the finest ingredients sourced locally, we ensure that every dish is crafted with precision and attention to detail. Our talented chefs combine passion and creativity to deliver a culinary masterpiece that will delight even the most discerning palates.

In addition to our delectable cuisine, our dedicated team of event planners and waitstaff work tirelessly to ensure that every aspect of your event runs smoothly. From setup to cleanup, we take care of it all, allowing you to relax and enjoy your special occasion.

Make your next event truly memorable with the expert event catering services offered by Big Flavours – Catering Company in Melbourne. Contact us today to discuss your requirements and let us create a culinary experience that will exceed your expectations.

[mosqitofood]

[spaghetti666salamander]

Spagoot to go

[its-munirh]

[majianguo]

I'm not sure why my wife took this picture, I guess that she wanted proof that I like siomay at weddings. Overall the food at Ferrel's wedding was pretty good.

[justanothercookery]

Katy and Harry’s wedding

Saturday 6 May 2023

I catered my brother and sister-in-law’s wedding in November 2016. It’s taken me this long to agree to another one. But Katy was at my brother’s wedding and we love her and her wonderful husband dearly, so offering to cook for 80 people was my gift to them. I am so pleased that I said I would.

The theory behind the menu was to offer everyone, whether an omnivore, pescatarian, vegetarian, or vegan, a similar dining experience. With hindsight, I would have offered fewer choices, and maybe more cold options, but there were no disasters and I managed to change into a red dress and dance until the disco stopped when service ended.

Main courses - roughly for 25 people each

Chicken with artichokes, potatoes, and rosemary

Cannellini beans with artichokes, potatoes, and rosemary

Lentil salad with either roast lamb, feta, or vegan equivalent

Chana masala

Goan fish curry

New potatoes, plain rice, asparagus

Desserts - roughly for 30 people each

Peach trifle

Lemon meringue roulade

Vegan chocolate mousse

Notes from a very hot kitchen

The Goan fish curry was a cinch to make. I prepared the base the day before the wedding. At the venue, I heated it through with the coconut milk and then dropped in the salmon to poach it before decanting it straight to chafing dishes.

I cooked the lentils with garlic, onions, red wine, and stock, then made up the salad with red onions, tomatoes, cucumbers, mint, parsley, and dill, together with pomegranate seeds and pomegranate molasses. It was dressed with olive oil, lemon juice, and red wine vinegar. 

The two lamb legs were butterflied by Carter Street butchers in Fordham. I marinated them in a mint salsa verde for 24 hours, and then roasted them at 200º Celsius for 15 minutes on each side before wrapping them in tin foil and leaving them to rest for at least 30 minutes before carving. I am now a firm advocate for butterflying, and will ask the butcher to teach me how to do it. A butterflied joint cooks faster and is far simpler to carve.

The lemon meringue roulade was an adapted Mary Berry recipe, found everywhere from the BBC website to the Sainsbury’s magazine. 

I made two of them. Each used 6 egg whites and 320 grams of caster sugar, spread into a 33 by 23cm baking sheet, and cooked for 10 minutes at 180º Celsius followed by a further 10 minutes at 140º Celsius. I made these the day before the wedding and rolled them just before service. Here, I spread them with a pint of softly whipped cream and dolloped on most of a jar of top quality lemon curd. I splashed some lemon curd over the top of the roulades and scattered raspberries around them. 

The vegan chocolate mousse was made using Elmlea Plant double, and to a recipe adapted from one on the Elmlea website.

1.5 litres Elmlea Plant Double

525 grams vegan dark chocolate

150 grams caster sugar

Bring one quarter of the plant cream to the boil with the sugar, whisking as you heat it. Off of the heat, melt in the chocolate. Pour in the remaining cream and whisk it until it forms a light and fluffy mousse. Leave it to cool and serve with blueberries.

I could barely stand yesterday (but somehow still managed to make baked green rice for 14) and just felt so ridiculously proud of myself. No, I won’t do it again in a hurry–this sort of catering is reserved specifically for people whom I love beyond words–but I have a clearer idea of how to go about doing it. Which means that if the right person asks, yes, of course I will.