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!
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.
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.
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.