For their regional wedding, the beautiful couple Alison & Nick were after a laid-back festival atmosphere – and a menu to match! Preferring the idea of a relaxed, cocktail event, our catering brief was to create a menu that would fit the theme but also ensure guests were well-fed and dietary requirements were catered for.

Here is how the magic happened.
Alison and Nick opted for the perfect pairing of traditional hot and cold canapés, combined with a feature grazing table to keep their guests feasting well into the night! In keeping with the festival theme the grazing table was treated as a ‘buffet style’ dinner, so guests could fill a plate and eat casually amongst the venue’s greenery throughout the evening.

The canapés included light and fresh options such as a scallop ceviche & blue corn tostada and prosciutto with honeydew & gin jelly, which were followed by some more substantial mini-dishes including a sticky brisket taco with pickled green mango & papaya salad.

We love creating grazing masterpieces (and we’ve been doing them since 2001) and this table was no exception! Complete with everything from freshly shucked oysters, a glazed ham on the bone and huge 3kg wheels of cheese – this grazing feast ensured all guests were satisfied and could hit the dance floor!

As the wedding cake was cut, the dessert table was set. Combining the wedding cake with the dessert table is a great way to ensure dessert isn’t forgotten, so that whilst guests are admiring the cake they can also enjoy an array of sweet treats in between their favourite songs! Some of the favourites from the dessert table were the calvados, glazed apple tart tatin with clotted cream and our famous chocolate fudge with crème fraiche & honeycomb.

About Ed Dixon Food Design: EDFD have been bringing wedding dreams to life since 2001. From award winning catering, exclusive venues, styling and staff, we’ve perfected the art of the perfect wedding celebration! This is the biggest day of your life, enjoy the moments and let us take care of the rest.