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Mr. C

MR. COLLINS ENTERS THE BLOCK!

With building on 2014′s ‘The Block – Fans Vs Faves’ complete, it was time for a VIP soiree to invite a host of media writers, bloggers & past contestants to cast their eyes over the renovations & designs.  Mr. Collins & his team were lucky enough to be the caterers on the night, with Chef Fox heading up the kitchen.

The Tommy Collins crew were certainly in good company, with respected industry names such as; Smeg, Electrolux & The Good Guys, involved with the sponsorship of the evening.  Mr. Collins alongside Chef Fox, prepared the delicious run of roving canapés, followed by fork only main dishes.  The sweet side of things was taken care of by the uber talented Darren Purchese of the Melbourne’s Burch&Purchese Sweet Studio, who whipped up some impressive molecular delights for all the lucky guests.

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The roving canapé service took place downstairs in the common room with the glistening pool making for an awesome backdrop.  Guests were then ushered upstairs into the finished apartments where Mr. & Mrs. Collins (decked out in custom made tradie gear from ‘The Good Guys’ complete with a working tool belt!) offered up a selection of Japanese inspired mains.  Paying homage to Tetsuya’s renowned Ocean Trout creation, Chef Fox replicated the dish immaculately, and judging by the delighted guests, it was ultimately the hero plate of the evening.

It’s fair to say that this event was certainly removed from the normal cocktail/canape service that plays out with most media events.  With tradies, tool belts, room reveals & world class chefs cooking up a storm, one thing’s for sure – we definitely won’t forget an evening on The Block in a hurry!

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.: 18.03.2014 :.

.: Canapès :.

Beetroot terrine, horseradish, balsamic glaze

Kataifi wrapped prawn roll, lemon chervil dressing


.: Fork Only Dishes :.

Quinoa, spring vegetables, raw el hanout

Cardamom pomegranate glazed lamb short ribs, cauliflower veloute, roasted romesco


.: Japanese inspired Fork Only Roving Dishes :.

Tetsuya’s confit of Petuna ocean trout with fennel salad

Peking spiced duck rillettes, pickled onion, almond, chervil

Sher waygu beef tataki, Otway shitake mushrooms

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Mr. C

xo.

September 9, 2014 × 0 comments

Mr. C

Tommy Collins Spring Menu Tasting

It’s official… It’s cold, rainy & slightly miserable. With Spring now officially kicked off (thank goodness!), Head Honcho Michael Fox has been busy in the kitchen, Tommy Collins new Spring menus are now hot off the press.

Drawing inspiration from the vivid colours, scents & aesthetics of Spring (his favourite season to work with) Mr Fox has created an array of delights, focussing on light, clean, fresh flavours.  

Using local produce is paramount to Mr. Collins & Mr. Fox when designing any menu.  With this in mind, we opted for one of Australia’s leading seafood  suppliers to help us create the perfect spring entree.   Petuna Ocean Trout carpaccio makes for a statement on the plate, delicately surrounded by finely shaved fennel, vibrant radishes & a tangy pop of dehydrated mandarins which leave your mouth singing for the next bite!

Using one of our favourites, from the Bellarine Peninsula, Barwon Heads Lamb shines as a new season main, which Mr. Fox states as being “the dish that truly encapsulates the real essence of Spring” with an intelligent twist on the classic flavours of garden fresh peas, mint, Yarra Valley goats curd & Spring leaves.

With Mr. Collins gearing up for loads of amazing events just around the corner and with stunning produce on the plates, all we can say is… ‘We hope you enjoy our new Spring Menus‘.

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September 2, 2014 × 0 comments

Mr. C

MEET ME IN THE APPLE ORCHARD

When Renee & David starting planning their upcoming nuptials, organising the venue was most definitely at the top of their list.  The family orientated couple wanted to involve their loved ones throughout the process, and what better way to do this, than to use the family run fruit & veg packer farm in Shepparton.  Although this was an added bonus of having the property on their doorstep, it wasn’t exactly what you might deem as ‘the perfect wedding venue’.  Packed full to the brim of huge wooden crates, pallets & several fork lifts, the task of transforming this space for the big day was going to be mammoth!

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Let’s face it, tackling mammoth events is The StyleCo’s forte.  The uber talented ladies managed to turn this factory/farm landscape, into one of the most incredible wedding venues, we’ve ever seen.  Wooden crates, pallets & fruit bins were used in abundance throughout the space to create, seating features, pop up bars & temporary walls & entrances.  These rustic timber materials were accented by cascading florals, bright cushions & antique candles.  Inside the massive fruit shed (where the main service took place), an entire pear tree had been replanted from the farm, and was used as a feature backdrop behind the main bar area.

With the advent of ‘family’ being an important facet for the bride & groom, Mr. Collins & his team were keen to incorporate this into their menu for the day.  With an ode to the surroundings, all of the fruit & veg throughout the feast was in fact, foraged from the family’s farm.  Ripe apples handpicked from the trees were turned into Chef Emile’s baked apple tarts on the roving dessert canapés, whilst smoky eggplants pulled from the soil, served as succulent tapas bites on the antipasto station.

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Ever constant in the Tommy Collins family, is the core aspect of sustainability which we endeavour to reach on a daily basis.  With this in mind, Chef Emile utilised all the best local produce within the area to accommodate the vast menu of delights – sourcing, Lamb from Barwon Heads, Ox Cheek from Gippsland, Pork from Western Plains & Mozzarella from Shaw River.

The relaxed/fun vibe was present throughout the entirety of the food service & menus, with the initial roving canapés moving onto a deluxe antipasto station, followed by shared mains at the table.  The food service was capped off by a stunning array of desserts, offered up by the stylish Tommy Collins crew.

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Who would have thought that a fruit packing shed out in country Shepparton, would in fact make for one of the most spectacular wedding venues of the year?!  Thanks Renee & Dave for allowing us to be a part of this awesome day & for foraging in your fields!

Renee & David Menu  Saturday 12th April

.: CANAPES :.

Beetroot terrine, horseradish, balsamic glaze

Pork kromeski, apple puree

Red wine glazed Ox cheek, 4 onions


.: SMALL PLATE :.

Roasted bug tail, fennel puree, pollen


.: ANTIPASTO STATION :.

Roasted eggplant, peppers & grilled zucchini

Lightly smoked, Petuna Ocean Trout

Duck liver parfait, sage butter, cornichons

Hand stretched buffalo mozzarella

Sliced sopressa & San Danielle Prosciutto

Individual bread rolls, with name tags


.: SHARED MAINS :.

Baked Ora King Salmon, walnut taratoor, coriander & sumac

12 hr slow roast Barwon lamb shoulder on confit root vegetables


.: DESSERTS :.

Mandarin Madeline, spearmint buttercream

Goose egg meringue

Tapioca, pear, coconut trifle

Baked apple tart

Dark chocolate & hazelnut slice

 

OCCASION:                R E N E E  &  D A V I D ‘ S  W E D D I N G . 

WHERE:                        S H E P P A R T O N  F R U I T  P R E S E R V I N G  C O.

STYLING:                     T H E  S T Y L E  C O.

HIRING:                         P L A C E  S E T T I N G S.

PHOTOGRAPHY:     L O V E  K A T I E  +  S A R A H.

CATERING:                 T O M M Y  C O L L I N S.

Mr. C
xo

August 29, 2014 × 0 comments

Mr. C

Mr Meticulous Masterclass presents: Ōra King Salmon X Tommy Collins

Following the success of the Hopkins River Beef Masterclass, Tommy Collins is proud to launch ‘Mr. Meticulous Presents’ kicking things off with supplier Ōra King Salmon. Come join Head Chef, Michael Fox for an interactive food  experience in all that is King salmon with wines by Petaluma and bow ties by Mr. Collins. Held over two consecutive evenings (Wednesday 3rd & Thursday 4th September) at Hawk & Hunter this is one night not to be missed. Head to Eventbrite for tickets. See you around the table.

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xo 

Mr. Collins 

August 22, 2014 × 0 comments

Mr. C

FOOD Vs FASHION

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Food Vs Fashion.

Wagyu Vs Wool.

Paisley Vs Pork Belly.

Our impeccably styled comrades over at Oscar Hunt, recently opened a new showcase studio in the heart of Melbourne’s bustling Hardware Lane – this is something that most definitely needed to be celebrated! Mr Collins teamed up with the gurus of tailoring to hold a spectacular 5 course client luncheon in honour of the new space.

Head chef Mr Fox had designed the chic menu to coincide with the stylish studio space & bespoke tailored suits on display, in this epic ‘Food vs Fashion’ battle.

As the guests arrived through the elevator doors out onto the open plan studio, they were met by a dapper Mr Collins (dressed in an OH custom made 3 piece) with a signature Tom Collins cocktail in hand. As the Westwinds gin flowed, the roving canapé service ensued. The succulent pork kromeski with it’s tangy apple puree, seemed the best fitting bite to lead onto the sit down affair.

The classic interior of walnut dashed wood, leather armchairs & smoky charcoal walls, made for a remarkable backdrop. Throughout the gentleman’s soiree, Mr Fox focussed on exceptional local produce to help every dish make a statement. Ora King Salmon, Western Plains pork belly & Sher Wagyu beef, were just some of the fantastic produce used within the menu.

If you like to mix fine cuisine with fine fashion, be sure to keep your eye on Mr Collins, as he has more exciting collaborations up his tailored sleeve!

 

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Oscar Hunt Menu

4th of July 2014

.: CANAPES : .

Smoked chicken breast ‘sandwich’
Almond macaron, duck parfait, sherry gel
Pork kromeski, apple

.:  AMUSE BOUCHE :.

Mushroom Cappuccino, chestnut crisp

.: ENTREE :.

Sher Wagyu tataki, shitake puree, radish, kohlrabi, soy caramel

.: MAIN :.

Ora King Salmon, baby beetroot, ruby grapefruit, chard

Slow roast Western Plains pork belly, savoy cabbage, bacon, apple puree

.: SIDES :.

Baby iceberg, red onion, sesame, parmesan, tarragon dressing

Roasted kipfler potatoes, garlic, rosemary

.: DESSERT :.

Dark chocolate fondant, hazelnut & blood orange ice-cream

Mr. C

 

xox
August 14, 2014 × 0 comments