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The canapés at any function can serve a variety of purposes. Not only do they give the guests a fi rst glimpse of what sort of an amazing spectacle they will enjoy over the course of the day or evening but, as Jacques Reymond says, they assist in keeping the guests “distracted yet entertained” while other formalities, such as the bridal party taking photos, are taking place.
Shannon Bennett of Vue De Monde says that guests often are famished and in need of a pep-up after the formal part of the day. “Very often people haven’t eaten for quite a few hours and with their first drink in hand it is really important to give them something to eat”. Bennett also believes that “the canapés welcome people to the event — they set the scene”.
Pleasing Everyone
When selecting canapés for your wedding it’s important to know your crowd and, as Jacques puts it, “please everyone”. While catering for a large range of tastes seems like a daunting task, canapés allow freedom, as people can decline something they aren’t fond of or that doesn’t fit with their dietary requirements.
“It’s best to cater for a large number of palates by providing a variety of different options,” Justin Wise advises. “From seafood to meat and a mix of vegetarian, incorporating a cross-section of fl avours will ensure your guests will enjoy what’s on offer.”
It’s important to communicate with your chef or caterer and inform them of the cultural background and the palates of your guests. “Some couples really want to show their guests something different,” Shannon explains, “while others will want to play it safe.”
Size Matters
All four chefs agree that small, bite-size portions are the most suitable for weddings. “[The canapés] have to be easy to eat and comfortable for the guests so they don’t hold back on trying them,” explains Shannon.
Guests will be conscious of overeating and becoming too full if a main meal follows a selection of canapés; however, they will want to try all that’s on offer. “Mini quiches, gougères, oysters, tuna tartar and salmon are always popular,” Jacques says. Justin likes to plate up black olive, heirloom tomato and feta cornettos that he says are a little different but encompass flavours the guests are sure to really enjoy.
A Cocktail Wedding
A cocktail-style wedding is a great alternative for a couple who want to keep the day more casual or host more guests in a smaller space. “It also allows fl uid movement for guests and makes it easier for the bride and groom to mingle,” adds Shannon.
However, when choosing this alternative, the quantity or size of canapés must be increased so guests eventually receive as much food as they would if they were eating a sit-down dinner. “You must ensure you have several substantial canapés so guests end up eating the equivalent of a full meal,” says Shannon. “Also include some kind of offering such as a cheese table where people who would like more food can help themselves.”
“It’s a great idea to ensure that larger grazing-style items are served to add substance to the menu,” Justin says. Additionally, ensure that with every subsequent drink there’s always something available to nibble on. He says that this style of wedding is ideal for couples looking for an informal or non-traditional style of wedding.
Justin Wise, head chef at The Point, Albert Park
The Point, Albert Park, has received two Chef’s Hats in the past two years running. Head chef Justin Wise shares with us one of his favourite wedding canapés recipes
Ike Jime Spiked Snapper, Finger Lime and Nuoc Nam Dressing
Makes 20 portions
Ingredients:
Dressing:
For the dressing, take the ginger, coriander roots, chillies, salt, palm sugar and garlic and place in a mortar and pestle. Beat and grind the ingredients until you have a paste. Once achieved, loosen with the lime juice, fish sauce, and rice vinegar. Taste it, you should be able to taste a good balance of spicy, sweet, sour and salty flavours.
Method:
George Calombaris, head chef of The Press Club
We asked George Calombaris to share his favourite wedding canapé recipe with us. “I love the flavour of salt and vinegar,” he says. “It’s a childhood favourite for me and I’m sure for many people. A great canapé is about a flavour bomb. It must be a big bang in the mouth and excite the senses.”
Salt-and-vinegar potato glass
Makes 10 portions
Ingredients:
Method:
By Charlotte Parsons
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