Being a small business on the Sunshine Coast is an amazing feeling. We, Penfolds Catering, support local and being local, they support us. We have “Tips On Serving Fresh Local Food At Your Sunshine Coast Wedding!” for any couples looking to hold their wedding along this beautiful coastline and or luscious hinterland.

Image: Jaime Kinsella Photography

There is an abundance of local suppliers producing everything from feijoas, figs, dragon fruits, zucchini, and pineapples. You can then head to the hinterland where you can find buffalo cheeses, macadamias and finger limes. Then strolling down the coast to find Mooloolaba prawns, sand crab and snapper. Small fruit and vegetable suppliers have a hand in helping smaller farms situated around the coast, and this is an easy opportunity for anyone to get their hands on anything farmed right here on the coast. Plus, as these ingredients don’t have far to travel, this means they are packed with flavour and stay fresh for longer. We are always being complimented on how tasty and fresh the salad was or how delicious and flavoursome the canapes are. This is mainly due to using fresh and local produce and allowing the ingredients to speak for themselves!

Image: Amy Higg Photography

Any great wedding supplier will know what is in season and what should be on the menu, this is a key to delivering a great meal. We recommend to couples getting married who are looking at menu options to try to keep grounded. When you have 150 guests seated for a three-course dinner under the stars, think about the majority and the style of the wedding. Keeping more options on the table with lighter, flavoursome starters, then seafood, chicken or beef, or vegetarian, as the main course.

A few favourites on our current menu are tempura zucchini flowers, with Woombye fetta, fresh watermelon, sweet basil, candied walnut, and fig vincotto. Another favourite is grilled wagyu rump, fermented black garlic crust, chive & cultured cream mashed potato, with steamed Gympie beans, thyme & red wine jus. These menu items have been praised through the summer months, not only with the use of local produce but for the outstanding flavours both dishes provide while not being over the top.

Images: Penfolds Catering 

Local and sustainable seafood is huge on the coast. Our local fisheries are just down at Mooloolaba. When you hear of the Sunshine Coast you think of lush beaches, surf and seafood, and we’re lucky enough to have the wharf just down the road where the boats arrive. The seafood is fresh!

Image: Jaime Kinsella Photography

Seafood at weddings is a big hit. You could start with oyster bars with champagne, then to a sit-down menu with line-caught snapper that’s light & delicate and takes on flavours. Perfect for that special day. We are always in communication with our suppliers on what’s happening out on the water, what’s coming in, what’s not, and what we should be forwarded to our clients.

Images: Jaime Kinsella Photography / Bayleigh Vedelago Photography

Just remember if you are thinking about any seafood on your menu, talk to your venue or caterer and ask them if they are using the fresh produce and/or local. Keeping all your seafood ice cold is extremely important, especially when you are up in the Hinterland on a hot summer’s day. A perfectly chilled prawn or oyster goes down a treat with an ice-cold beer, wine, or glass of bubbles!

About Penfolds Catering: Penfolds Catering is a family-owned and operated off-site mobile catering business built on a commitment to quality. Our team serves the greater Sunshine Coast with catering services and we remain extremely passionate about serving our clients always putting the customer first. It’s our goal to consistently meet the needs of our customers and ensure that satisfaction is guaranteed in our services.

Header Image: Jac Lee Photography