Beth and Mark's Wedding

A very hot day in the Byron Bay hinterland did not hinder Beth and Mark, a couple in their 60s to enjoy their warm and friendly wedding / family gathering.

We served a 3 course meal using the bountiful produce from around Byron Bay, the ocean, the paddock and the garden.  The menu is below.

MENU

Canape:
Salmon and chive fritters

Tartlet with smoked chicken & mango, peanut coriander

Veg tempura served with soy basil or lime aioli

Entree:
Warm prawn salad served with spring vegetables
Stir fried calamari with chilli salad

Mains:
Braised barramundi and ratatouille
Wine beef with soft polenta and blue cheese 

Dessert:
Mixed berry tart served with vanilla ice cream 

David and Jess' Wedding

After a rainy morning, on 7th March 2014, it was a wonderful surprise for the sun to come out in time for David and Jess to enjoy their wedding.  They had come all the way from New Zealand to enjoy some Byron sun!  This was a cosy, intimate wedding with a sweet laid back couple and family.  A fun day enjoying the good weather was had by all.

Canapé

Charred Scallop served with broad beans ,goat fetta and pancetta

Haloumi parcels served with capsicum salsa

Lamb burghul kibble (cracked wheat) served w/ green tahina sauce

Main

Asparagus, ruby grapefruit, and green leaves in tamarind palm sugar sauce

Rocket, baby carrot, walnut and fetta in harissa passion fruit dressing

quinoa royal with caramelised figs, and roasted pumpkin

Roasted beef with chimichuri dressing

Deep ocean fish in pomegranate + herb dressing

Sweets/ dessert

Flourless almond and Orange mini cakes served w/ passion fruit + Caramelised figs

Moroccan churros  served with  orange caramel sauce