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Mr. C

‘M’ is for Meticulous

If you’ve recently travelled with Qantas ​and viewed their inflight entertainment video or flicked through the recent editions of Harpers Bazaar​Belle Magazine, or Gourmet Traveller​, you may have noticed a very familiar face….none other than our very own dapper Creative Director, Tommy McIntosh.  We are proud to announce that Tommy has recently become a brand ambassador for Petaluma Wines in their successful ‘Mr Meticulous’ media campaign.

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This exciting project focusses on simplifying the often-complex world of wine, food and entertaining.  It serves as a helpful guide to hosting the best soirees, intimate dinners & parties, with useful tips on what wine to pour with individual dishes and how to create the ultimate atmosphere for each occasion.

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So remember to cast your eye over this handy booklet and ‘Tommy’s Tips’, whenever you have a planned event coming up, as it may be the difference in making your special occasion turn from something good, to something AMAZING, that will leave your guests counting down the days until your next soiree!

Mr. C

* For more information please visit www.petaluma.com.au

June 25, 2015 × 0 comments

Mr. C

Paradise by Portsea

Every once in a while an event pops up that truly takes your breath away and you have to step back to take it all in.  The recent nuptials of Kim & Matt was without a doubt, one of those most special occasions.
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The beautiful couple decided to celebrate their wedding at their family property in the picturesque coastal town of Portsea, taking full advantage of the sublime natural setting in which it sits.  The luscious green fields and neighbouring ocean backdrop, were the perfect accompaniment to this special day.
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The hardworking crew over at Dann Events had erected a mammoth marquee on top of the property’s tennis court, complete with clear sides, allowing for the beautiful scenery to be in full view from every point.  Inside, the styling centred around three long tables (set for dining), with bright, fun florals and huge draping green foliage ceiling installations, that really stole the show!
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View More: http://sarahwoodphotography.pass.us/jpeg
View More: http://sarahwoodphotography.pass.us/jpeg
The couple had opted for a ‘fun’ theme for their big day, with the main focus being on the ‘celebration’ aspect and for all their guests to interact and ultimately enjoy themselves.  Mr Collins & Head Chef Quinn had incorporated Kim & Matt’s theming requests into their ‘relaxed’ styled menu offering.  The sit-down affair followed the narrative of a shared banquet style experience, allowing all the guests to mingle freely with one another, as they enjoyed the tantalising tastes put on by Quinn and his team.
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View More: http://sarahwoodphotography.pass.us/jpeg
View More: http://sarahwoodphotography.pass.us/jpeg
As the evening progressed, the vibrant marquee really came to life!   The dance floor was set, the DJ began spinning the tunes and a super talented saxophonist took centre stage, with all the guests getting into the groove!  Mr Collins and his dapper gents rolled out an opulent dessert station, overflowing with scrumptious delights and began shaking the TC signature espresso martinis, for all the guests to enjoy.
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View More: http://sarahwoodphotography.pass.us/jpeg
View More: http://sarahwoodphotography.pass.us/jpeg
With the perfect Autumn weather, exquisite coastal backdrop, and the crimson sun setting over the nearby Port Phillip Bay, the wedding of Kim & Matt was most certainly, one of the most memorable occasions we have been lucky to be a part of.
View More: http://sarahwoodphotography.pass.us/jpeg
View More: http://sarahwoodphotography.pass.us/jpeg
Congrats once again guys!
Mr. C
Kim & Matt’s Menu
10 – 04 – 2015

Canapés

Tomato, Parmesan, ricotta, black olive, basil

Huon smoked salmon, wasabi dressing, wakame, sesame

Smoked chicken breast ‘sandwich’

Sher Wagyu beef tatami, shitake puree, potato rosti

Individual Entree

Heirloom carrot terrine, celeriac remoulade

Saki cured ocean trout, wasabi pea, pickled beetroot, squid ink yuzu, dehydrated mandarin

Master-stock braised beef short ribs, charred corn, spring onion salad

Banquette Mains

Crispy zucchini flower, ricotta, faro, mint, pea

Free-range chicken, crumbed chicken sausage, broccoli couscous

Baked trout, yoghurt tahini, coriander, pickled walnut, red onion

Lamb shoulder, pea puree, sheep yoghurt, broad bean, mint

Sides

Green beans, charred broccoli, turmeric cauliflower, currents, chilli, toasted pine nuts, burnt Autumn vegetables, minted labna

Dessert Buffet

Rocky Road slab

White chocolate & Oreo rice bubbles blocks

Honeycomb sheet

Chocolate dipped truffle lolly pops

Jam filled doughnuts

OCCASION:   K I M  &  M A T T ‘ S  W E D D I N G
VENUE:     P R I V A T E  P R O P E R T Y  P O R T S E A
STYLIST:   S T Y L E D  B Y  L O U I S A  C U R T I S
FLORIST:  L I L A C  A N D  T H E  C A T
MARQUEE/FURNITURE:   D A N N  E V E N T S
CATERING:   T O M M Y  C O L L I N S
WEDDING CAKE:   M I S S  L A D Y B I R D  C A K E S
DJ/SAXOPHONIST:   R U T H E R F O R D  E N T E R T A I N M E N T
June 18, 2015 × 0 comments

Mr. C

Autumn/Winter Menu Launch

Well, Summer has certainly come and gone again.  But before we get all gloom & doom about the colder weather coming through, let’s turn our attention to all the amazing produce & food that coincides with this change in season.Mr Collins & his Head Chef Quinn, have been working tirelessly over the past month to create a new Tommy Collins Autumn/Winter Menu….which we can now proudly present to you!
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In keeping with our company’s ethos regarding sustainability, Chef Quinn primarily focussed on using local ingredients and suppliers for this new menu, with the aim of highlighting all the exceptional produce we have in abundance within Australia and in particular, here in Victoria.
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There was definitely a set out inspired theme for the new design and this was centred around the Australian Outback & Native land.  In particular, Quinn focussed on various indigenous ingredients for the new dishes, which he believes is an important necessity within modern Australian cooking these days.
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He noted that,“in Australia we waste a lot of fertiliser and water in our soils & gardens t grow plants from the other side of the world and that we tend to ignore what is already growing around us.  The future of our own agriculture and water tables depends on us to farm what is drought tolerant, hardy & especially Australian”.
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With all this native land inspiration buzzing around and the creation of some very unique tantalising tastes on the menu, we can honestly say that we are looking forward to these colder months!

 

May 29, 2015 × 0 comments

Mr. C

Melbourne Party Perfection

We were absolutely thrilled when our good friends David & Madeleine recently got engaged and equally as thrilled when they approached us to look after their planned engagement party.  The happy couple both hail from Queensland and will be having their special day up in their home state later this year.  Given that the upcoming nuptials wouldn’t be in our fair city, the couple felt it was only fitting to have the perfect engagement party for all their friends & family down here.  

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Both David & Madeleine wished to have a very ‘Melbourne’ style of event with the chosen venue tying into this theme.  On this note, Mr Collins was able to offer up our exclusive venue Number 10 in Kensington as the ideal location for the special evening.  With it’s infamous cobblestone lane ways and unique warehouse, rustic style interior, this North Melbourne space slotted in perfectly with the couple’s desires.

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When it came to the styling & design on the evening, Mr Collins and his team went to work with a host of native florals & blooms cascading from vintage vessels, to transform the blank warehouse, into a beautifully warm & inviting backdrop.  The hardworking crew at Dann Events provided the stylish furniture and props including Arrow high bars & stools, which finished off the scene perfectly.

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As all the guests entered the venue they were treated to a tantalising menu laid on by Head Chef Quinn and his team, which consisted of roving canapés, substantial bites, ‘dapper dude food’ and an array of exciting dessert creations.  And just incase that wasn’t enough to fill those hungry tums, an opulent antipasto station had been set up, complete with rustic theming, props and plenty of tasty morsels.

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The quirky acoustic band playing in the background, along with beaming smiles all round, cemented that the evening was a huge success and that the happy couple had fulfilled their dream of sharing the ultimate ‘Melbourne’ style party with all their loved ones.

Mr. C

We would like to wish a huge  G O O D  L U C K  to David & his team, Melbourne City FC in the A-League semi-final clash tonight!  G O  C I T Y!!!

 

David & Madeleine Menu

28 – 02 – 15


Cold Canapés

Compressed tomato cornet, parmesan mousse, balsamic flakes

Smoked chicken breast ‘crisp chicken sandwich’


Hot Canapés

Angel hair potato wrapped king prawn, chipotle mayo

Lamb & pistachio Kofte, pomegranate, parsley yoghurt


Substantial

Falafel, pickled cabbage, chilli tahini yoghurt

Mountain pepper squid, lemon aspen


Dapper Dude Food

K.F.C  (Korean fried chicken) fermented chilli sauce, pickled daikon

Collins Wagyu beef burger, Beechwood smoked bacon, cheddar, dijon


Antipasto Station

Marinated olives, pickled vegetables, sherry glazed mushrooms

Roasted eggplant, peppers & grilled zucchini

Lightly smoked, cured Petuna Ocean Trout

Duck liver parfait, sage butter, cornichons

Sliced Sopressa & San Danielle prosciutto

Local & imported cheeses


Desserts

Chocolate-sea salt macaron

Espresso ‘Gateau Opera’

Passionfruit & mango Verrine, coconut snow

Explosive dark chocolate & cherry ripe popsicle 

OCCASION:     D A V I D  &  M A D E L E I N E ‘ S  E N G A G E M E N T

VENUE:        N U M B E R  1 0

STYLING & FLOWERS:          T O M M Y  C O L L I N S

PHOTOGRAPHY:         A L E K S A N D A R  J A S O N  P H O T O G R A P H Y

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

FURNITURE:       D A N N  E V E N T S

May 7, 2015 × 0 comments

Mr. C

Belle Magazine Art Dinner

We are proud to announce our recent consecutive collaboration with Belle Magazine for their much anticipated ‘Art Dinner’ to celebrate the colourful works of New Zealand artist Samuel Tupou.  The stunning space of MARS Gallery in Windsor was the perfect venue to host the event, creating an awesome backdrop for both the art pieces and for the innovative feast laid on by Mr Collins and his team.
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The evening was a joint celebration of both the vibrant print artwork on display and the pinnacle 10 year operation of MARS Gallery.  Inside the stunning venue, the crisp white walls and accents complimented Samuel’s colourful depictions of werewolves, buffalos & skulls perfectly.
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With Belle’s heralded design editor Steve Cordony in charge of the styling & design for the space, the guests certainly weren’t disappointed with the results.  Eloquent white linen adorned the long table configurations, with wire Arrow chairs and perfectly placed bronze cutlery.  Renowned Melbourne Florist, Fleur McHargwas again at the helm for this Belle event, occupying the simple white styling and tables with an array of bright planter vessels and opulent zinnia flowers, which worked seamlessly alongside the vivid wall art.
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Tommy Collins Head Chef Quinn created an innovative menu to coincide with all the unique aspects of the evening, with succulent sake cured ocean trout and ribbon vegetable plates perfectly presented to the happy guests.  The precision of each element placed on the plates, alongside the colourful, ripe produce , ensured that each of Quinn’s dishes was a piece of art in itself.
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With plenty of smiling faces all round, this consecutive Belle Art Dinner was undoubtedly a big success and we can’t wait until the next one!
Mr. C
To see a full run-down of how the evening played out, be sure to pick up the latest copy of Belle Magazine available now.
Belle Art Dinner Menu
13 – 02 – 2015
Canapés
Tomato, parmesan, balsamic flakes
Smoked chicken breast ‘sandwich’
Almond macaron, duck parfait, sherry gel
Entree – individual
Local, artisan sourdough, handmade smoked butter
Ocean trout, yuzu, wasabi pea puree
(Vegetarian option – heirloom carrot terrine, celeriac, black oil)
Main – shared
Free range chicken & corn
Sher Wagyu, eggplant, pomme puree, zucchini, chilli, mint
(Vegetarian option – grilled asparagus, fried poached egg, gnocchi, hazelnuts, chard)
Dessert
‘Strawberry Shortcake’, pea mousse, short-bread, ice cream
OCCASION:   B E L L E  A R T  D I N N E R
VENUE:    M A R S  G A L L E R Y  W I N D S O R
STYLING & DESIGN:     S T E V E  C O R D O N Y   (B E L L E  M A G A Z I N E)
FLORISTRY:    F L E U R  M c H A R G
PHOTOGRAPHY:     S E A N  F E N N E S S Y
CATERING:    T O M M Y  C O L L I N S
FURNITURE:       D A N N  E V E N T S
May 5, 2015 × 0 comments