Max & Issy
Flinders Wedding
An indulgent shared banquet Luncheon with paired France Soir wines, created a feast like no other for this relaxed country wedding. Two long tables with simple white linen, olive plates and Lotus Flowers from the properties damn featured under a 30 meter clear marquee under a canopy of macrocarpa trees.
The extensive Mediterranean menu featured burrata with heirloom tomatoes, pickled purple asparagus, squash crudo, rainbow chard and charred red peppers. Sliced rare tuna with nicoise condiments - Ortiz anchovies, green beans, parsley and shallots salad, classis Caesar dressing. Sumptuous charcuterie plates with prosciutto, mortadella and air dried eye fillet.
A classic lasagne (now known as Max’s Wedding Lasagne, a regular on the Cookes Food at Home menu) with beef ragout, béchamel, buffalo mozzarella and very crispy top was a stand-out main. Charred baby chicken with lemon cheeks, chili and tarragon salt, grilled barramundi fillets with lemon cheeks and a bounty of side were also served.
Event Suppliers
Food & Event Direction: Cookes Food
Music & Entertainment: Rutherford Entertainment
Hire: Harry the Hirer
Marquee: The Marquee People
Lighting Installation: Pro Light and Sound
Special Pieces: Styled By Louisa Curtis, The Design Depot & Place Settings
Linen: Table Art
Flowers & Greenery: Michael Strownix
Custom Dessert: Pidapipo Gelateria