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Wedding fare can be fairly predictable, but this was not the case with this French country themed wedding in the Noosa hinterland. The long trestle tables on the verandah were decorated with bunches of wild flowers in jam jars, lavender sprigs and crusty baguettes.

On the wet and windy afternoon, the guests were greeted with platters of hot hors d’oeuvres; bite-sized smoked chicken and asparagus quiches with crisp, buttery pastry, tender strips of salt and pepper squid with a zesty lemon curd and lime dipping sauce, and tiny goats’ curd tartlets topped with a caramelized onion relish and fresh baby rocket.

Once everyone was seated, out came huge bowls of salad paysenne with homemade tarragon vinaigrette, followed by platters of golden roast chickens with quince paste and brie, tender beef fillets in a cracked peppercorn crust, crispy fried duck potatoes, and a provence style roasted vegetable medley.

What would a french wedding be without a selection of French patisserie; a mille feuille au chocolat topped with a wisp of gold leaf, petit four a la fraise with sweet juicy strawberries, pear almondine …. and a macaron cromquembouche wedding cake – a delicate pastel tower of lavender, pistachio, raspberry and chocolate macarons.

Published by nickymstone Aug 23, 2011
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