In this post we have referenced some of our favourite tables from our own events in conjunction with work from some of Melbourne's most creative stylists and inspiration we have picked up on from far and away...
A forest inspired wedding in Flinders started with the plates, courtesy of Charlotte Coote Interiors. The bold green retro print bringing up all the green colour throughout the marquee. Stylist Michael Strownix, Where The Grass Is Green created the rather autumnal looking centre pieces using moss, thick beeswax candles, button mushrooms and big white chrysanthemums.
From a favourite blog of ours 1000 Layer Cake, this is a great example of where you can be flamboyant and elegant at the same time! Created by Charlie and Olivia, L.A based floral and event designers, the flowers are wild, bold and bright and cleverly paired with drift wood style table tops and muted crockery. I'ts artistic without being too gaudy and we LOVE it!
Margherita Missoni's bohemian wedding. Obviously the Missoni brand was a major component
and the pattern upon pattern, upon colour upon colour created a gypsy-esque look for their tables that sat low to the ground. Shiny Moroccan glassware paired with colourful crudités dressed the table while guests kick back on pillows and picnic rugs grazing on crudités and Vitello Tonnato.
Winter wedding in Portsea on the Mornington Peninsula. When you only need a light base as the food and flowers will do the talking a great suggestion is to use sheer cheese cloth draped over wood-top tables giving a soft ethereal look, finish with a line of butchers paper down the centre and then dress with colourful foods, Flowers Cecilia Fox, and twinkly fairy lights - what could be more simple!
Given the festiveness of this time of year it would be remiss not to talk about your Christmas table. Instead of pulling out the reindeer salt and pepper shakers and running yards of tinsel down the table choose more interesting tactile pieces to keep your look warm and fun. We stumbled across this this setting on Refinery29 and truth be told its for a wedding! Something about the midnight blue table cloth, set with mismatched patterned Mark Ingram plates and finished with honeycomb napkin rings is both eclectic and stylish and very appropriate for Christmas lunch.
A Christmas we can wholeheartedly relate to is an Australian Christmas - You can create this table choosing tarnished gold or silver cutlery - choose textures like hessian for place mat and raw wood table tops. For something floral choose Australian natives in reds and greens - although they are not the classic Central American poinsettias, they do add a bit more of that down under charm to your table of Christmas cheer!
Finally, a whimsical and somewhat dishevelled Christmas is created by stylist Glen Proebstel. Its probably the most relatable due to the organised chaos that is everyone's Christmas day! Layers of napery, mismatched cutlery, wood, china, Christmas tree candle holders, deer's and reindeers! You can almost see the ham on the way to the table about to get devoured!
Often when setting out to host an event we think only to flowers and carefully thought out decorative pieces to pretty up a space. A common over sight is lighting and often it's all you need to consider to create ambiance, mood, shadows and a little magic to your night!
Our favourite style of lighting has to be fairy lights...yes its been done - but whether lighting a garden path, wrapped around an arbor or simply piled up on the ground they always offer warmth and give your evening that hazy romantic feeling.
This is fairy lights on acid and a majorally tedious job for the poor guy who has to install it, the effect is jaw dropping and could leave quite the impression. These sorts of jobs we leave to our AV guys from WWAVE Audio visual hire.
On a large property choose a stand out landmark to create an effective lighting feature.
For "The grand effect" lighting up rock faces or large walls will create an amazing back drop for any night time event. This was from an event we did this year at Cumberland River caravan park, Lorne. The back drop was married with simple naked festoons strung to guide guests around the park.
At this barn wedding at The Briars, Mt Martha we had dimmable festoon lights wired across the ceiling for an intimate dinner setting.
Circus style festoons hugged the sight-line of this Rope and Pole marquee from the Marquee People. The Ecru liner was filled with a champagne coloured wash to give the feeling of warmth on what was a very wet night in February.
Festoons can not only be raw, a classic and soft look can be made by using paper lantern covers. In a variety of shades, prints and patterns, this is a great and economical style of lighting for filling ceilings and space.
And then of course there are party lights and installation lights...why one disco ball when you can have a
cluster?
For more of a statement piece Neon works a treat!
Then you may choose something completely unique to twinkle up above. This lighting installation is great for saving on ground level space particularly for those tight courtyard cocktail parties on warm balmy nights.
Instead of shlepping down to Flemington with half squashed chicken sandwiches, why not grab your hat and host a party that's off the beaten race - track...
A perfect way to start your party is with a Bourban based beverage ... a Kentucky Derby classic - Mint Julep
Cookes Mint Julep Recipe
2 tablespoons mint syrup (recipe below) Crushed ice 2 tablespoons water 2 ounces good-quality bourbon Fresh mint sprig
Traditionally, Mint Juleps were often served in silver or pewter cups and held only by the bottom and top edges of the cup, this allows frost to form on the outside of the cup. A glass tumbler will not frost on the outside. Prepare the Mint Syrup. Muddle a few mint leaves in the bottom of a Mint Julep Cup (using the back of a spoon to crush mint leaves) until mixture forms a paste.
Then fill the Mint Julep Cup 1/2 full with crushed ice. Add prepared Mint Syrup, water and bourbon. Stir until the silver cup is frosted on the outside. To serve, garnish with a fresh sprig of mint.
In a medium saucepan, combine sugar and water. Boil for 5 minutes, without stirring. Remove from heat and pour over a handful of mint leaves and gently crush the mint with a spoon. Refrigerate syrup mixture overnight in a closed jar. Remove mint leaves and continue to refrigerate. This syrup mixture will keep for several weeks.
Or refresh with a scoop of lemon sorbet topped up with prosecco...
To make your bar work lighter with a BIG group we recommend large cocktail pitchers served with a ladle - Above is a Lime and cucumber spritz
There is no reason you can't create a tongue in cheek version of the races in your back yard... We love chicken sandwiches with toasted walnuts, chives and lemon mayo
Open sandwiches work brilliantly, the key is colour and cohesive flavour combinations...above is a Danish invention we LOVE!The varieties are endless; we love smoked trout, creme fraiche, eggs mimosa and
chopped chives. Another brilliant combination is pumpernickel bread, d'affinois, fresh figs and walnut oil
Often when catering we forget about seasonal salads and jump straight into carb loaded finger food. Don't dismiss a lovely fresh salad for Spring soirees. We recommend serving them in jam jars with a bamboo fork or setting up a quaint salad bar on the back deck.
You could create a classic picnic lunch in the back yard with wine boxes and linen napkins, potted duck or potted prawns with french baguette...
No Spring party is complete without an abundance of roses...
Kari Herer's creations have prompted us to think about how this would look as a table center piece for the sophisticated spring lunch. Create this yourself with large reams of butchers paper, pick up some stencils and visit the flower market.
Just for fun; why not lay lawn through your house, make inside your outside... or go a step further...like Anna Schuleit
We're taking vendor dining from the street to events, it's brilliant for late night supper or festival themed weddings and events... We create our own and collaborate with some of Melbournes best meals on wheels!
The Taco Truck
We have used Rafael Rashid's truck for supper at a wild wedding at the Cumberland River Caravan Park, Lorne
AirStream Espresso Bar, above our staff hanging out of the caravan made 100's of perfect espresso martinis at a wedding whilst revellers hit the dancefloor!
Let's face it a party starts at the bar and builds from there ... in winter we serve warm cocktails in both temperature and spice and in summer we love to play with seasonal fruits and frozen granitas. It takes a lot of work to create a perfect and functional bar on a green site but we LOVE doing it...
Campari and Soda with fresh orange, classic G & T's served in Plumm glassware from Place Settings
A vintage trestle, flowers, a good bar tender and homemade pimms served in honey jars - garnished with blood orange.
Pink Grapefruit Margarita in bulb tumbler with sea salt rim and 70's lime wheel
Very classy, uber classic - James Bond would approve of this champagne tower...
With the racing carnival ahead, we are creating our own bitters using spirng citrus; oranges, blood oranges, blood limes, grape fruit, lemons and myer lemons
We are big supporters of local craft beer, Forest Brewery supplied us with 5 kegs of their best for the Warrambeen Weddings we catered...
Who would have thought that burnt sugar could have such a profound olfactory effect? It really does make you think of France and whilst most of us are not in France, but in Melbourne, freezing our limbs off its nice to tuck into one of the simplest and most classic of all dessert recipes. Here are some of our favourites from all over...
Crema catalan sobre sable breto i el japo The difference between creme brulee and crema catalan is the addition of zest (orange or lemon) and cinnamon. It's also burnt with an iron or under a grill rather than with the flame of a torch.
This is the creme brulee recipe we traditionally use. Its a classic and has been lovingly illustrated by the girls from Yolk.
The Creme Brulee Cart
It pains us that this sweet mover is located in San Francisco and not in our streets...
Antipasto
is a plate of the best quality ingredients with very little done to
change it or embellish its nature. Each item on the plate or board
needs to work harmoniously with the other, everything is seasoned
properly and served with charred bread, rubbed with garlic and olive
oil. We have come across many different ways of enjoying this Italian
staple...all of which require a tumbler of wine!
The plate above from a wedding we catered at The Briars, consists of a perfect ball of burrata from La Latteria, Mount Zero Olives, dressed cannellini beans and charcuterie, thinly sliced prosciutto, one of my favourite places to find a good selection is at Delicatess at the Prahran Market.
Socks on, knife in hand and ready for a long lazy graze until late in the day when the cheese is riper and there are only small morsels of salted meat left. This certainly is a Pleasing Aesthetic...
At a very wet and wintery wedding we catered on the Mornington Peninsula, diners entered the marquee to find large wooden boards with wild olives, sopressa salami, golden and purple heirloom carrots, lemon dressed rocket, and torn burrata.
Antipasto and cheese boards and all general grazing table need a perfect grissini...We made spindally home made olive and rosemary grossini which looked amazing under the dim lighting.
