Weddings are a wonderful occasion and generally speaking, people are pretty good at knowing the…
Wedding catering has come a long way.
The food served at weddings often gets a bad rap for being dull, but one Canberra caterer promises the food on your special day will be anything but forgettable.
It’s fair to say that over the past few years, TV cooking shows and Instagram have raised people’s expectations when it comes food. Broadbean Catering & Events, the caterers at the National Portrait Gallery and the National Museum of Australia, have been exceeding these expectations for more than eight years at hundreds of weddings with thousands of satisfied guests.
When you’re planning your wedding, you want your friends and family to have a great time. Finding a caterer that can deliver delicious and interesting food along with impeccable service will go a long way to making this a reality.
“People used to not really expect much from their food at big events, but I think people now have higher expectations and caterers really need to step up to meet these,” explains Broadbean Head Chef and Co-owner Vanessa Broadfoot.
Vanessa understands that catering is not just about cooking for the masses with the occasional fussy flower girl or a demanding great aunt.
“I think the developing restaurant scene has seen the birth of a much more food-savvy Canberra and I love having the opportunity to surprise people with great food at their events.”
Vanessa, who trained at The Lobby and worked as the chef for the Australian ambassadors to the UN in New York and Geneva, has catered thousands of events in Canberra and knows that guests expect quality seasonable ingredients paired with interesting flavours that work well together.
“We understand that wedding couples are choosing a menu to their own tastes, the tastes of their guests. I love working with my clients to design custom menus, whether that is based around a specific cuisine or ingredient.
“We put the same thought and care into creating dishes that are suitable for various dietary requests as we do for our usual menu,” says Vanessa.
The styles of weddings people have has also changed a lot recently. The Broadbean team offers sit-down three-course plated menus, share plates, cocktail service with canapés and food stations or a combination of any of these options. Whichever you choose, Broadbean offers a complimentary wedding menu tasting and are only too happy to change things up based on your feedback.
If you prefer to let the experts have free reign, Broadbean offers set menus as well. Some of Vanessa’s favourites include the sesame-seared Yellowfin tuna with wasabi soy dipping sauce, organic roast chicken with a lemon pistachio crumb on soft parmesan polenta and for dessert the Canberra Distillery gin and tonic tart with pistachio praline and mascarpone is not to be missed.
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