I recently got married (in December) and have been meaning to blog about the amazing food but it’s been a busy year. So here it is finally. Our reception was at the Royal Motor Yacht Club, Point Piper and the catering was done absolutely perfect by Zest. I can highly recommend the team at Zest. Their attention to detail and thoughtfulness ensured a truly memorable night that complemented the day so perfectly. Each course was amazing, especially the desserts which was a highlight for me. We decided to go with roving desserts, which were mini high tea size desserts. This meant everyone got to try 4 different types of desserts. Awesome!
The photos of the canapés and entrée were taken by a professional photographer but since they left after the entrée the photos of the mains and desserts were taken by my lovely sister. Thanks Tinx. You can probably tell the difference but I’m just so glad we got photos of all the food. They bring back so many nice memories.
To start we had roving canapés.
The cornet of beetroot salad with goats curd and baby herbs was a great start. I was warned to be careful so I wouldn’t stain my dress with beetroot.
The Scallop shot with citrus and sake was a taste sensation. This was my favourite canapé. So fresh and fun.
The crispy soft shell crab with lime aioli was extremely morish. I could have eaten the whole platter.
To satisfy my husband’s love for meat he chose the spring rolls with beef fillet and shiitake mushrooms and he claims “they were exquisite. So tender and tasty.”
For entrée everyone had Peeled Crystal Bay prawns with crab and cucumber salad, tomato vinaigrette. There was also a vegetarian option but I didn’t see what it was or get a photo of it.
We had alternating mains. My choice was the roasted Atlantic salmon, Kipfler potato, asparagus spears, citrus salad, orange glaze. It was nice and light and refreshing.
Even though I don’t eat red meat my husband does and he chose the slow roasted grain fed lamb rump, snow peas, kumera puree, tzatziki, pomegranate and molasses jus. There was also a vegetarian option but alas I didn’t get a photo or even see this. I was too caught up in our food and catching up with everyone.
After our first dance, the Bolero, a fun version of “Jai-Ho” and more dancing it was time for the dessert canapés. Our waiter lined up one of each at our table. They were so cute. My favourite was the chocolate delice. Apparently the pastry chef taught Eamon Sullivan to make it for Celebrity Masterchef last year. Although he didn’t make it in a shot glass. I’m pretty sure I had a few of these. They were just so good and after being so healthy in the lead up to the wedding I thought I deserved it.
The lemon meringue tartlets were perfect. Just the right balance of pastry, tangy lemon and meringue. Mmmmmm
I don’t remember the French lavender and blood orange creme caramel. Probably coz I was gorging myself on chocolate delice’s.
And lastly the mini pavlovas with mascarpone, strawberries and passionfruit coulis were incredible. Just the right size but I wish I was more hungry.
So there you have it my long awaited return to blogging. I have still been cooking and have a back log of recipes and daring bakers challenges to post. Hopefully with school holidays coming up in just over 4 weeks I’ll get back into it. Looking forward to meeting a whole bunch of Sydney food bloggers this weekend.
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