Mr. C

Mr Meticulous Masterclass presents: Ora King Salmon

Following on from the success of the Hopkins Beef Masterclass, Mr Collins promised to bring the Tommy Collins faithful another interactive dining sensation, and he didn’t let us down!  Collaborating with the talented fish heads at Ora King Salmon, alongside Chef Fox, Mr Collins rolled out another dining hit with a special ode to the  premium produce.  The event was run over the course of two evenings and held at the same venue of Ripponlea’s Hawk & Hunter cafe.  The 30 lucky guests were treated to matching wines for each course from the award winning label, Petaluma, with Melbourne rep Nicky Gameau on hand to offer her expertise on each drop.
The crisp vintage 2010 Croser was on offer as everyone arrived, marrying up with Chef Fox’s light canapés centred around the succulent salmon base.  From here, Mr Collins & Chef Fox began their formal introduction to the evening, running through the order of festivities with the intrigued guests.  With the group split up into two sides, one was ushered into the Tommy Collins production kitchen for an interactive session with our Head Chef.  Knife skills, pin-boning, filleting & correct cooking methods were just some of the techniques run through in the masterclass – with all the guests having the opportunity to try their own hand at each of these skills.  The remaining half of the group stayed in the main area of the venue where they were giving a short insight into the chosen matching wines from Petaluma by Nicky Gameau.  At the half way mark, the two groups swapped positions.


With the interactive element of the evening successfully complete, it was time for Chef Fox to begin the food service.  As the guests were seated at the crisp white linen tables, Mr Collins and his trusted team served up a light, fresh entree with matching Chardonnay.  Next up was a citrus infused main dish with accompanying Riesling, followed by an Almond Milk berry dessert served alongside a sparkling Rose.


With new fish skills in tow, pleasantly full bellies and happy smiles all round, it’s fair to say that the Ora King Salmon Masterclass was a roaring success!

Keep your eyes peeled for more Tommy Collins Masterclasses coming soon…

Ora King Salmon Masterclass Menu


Crumpet, creme fraiche, smoked salmon gravlax

Potato and dill latke, smoked salmon mousse

Croser Piccadilly Valley Vintage 2010


Confit salmon, cucumber, radish, cauliflower

White Label Adelaide Hills Chardonnay 2013


Roasted salmon, fennel, blood orange, pollen

Yellow Label Hanlin Hill Clare Valley Riesling 2013


Almond Milk, raspberries

Croser Adelaide Hills NV Rose

October 16, 2014 × 0 comments

Mr. C

Mr. Meticulous Masterclass Presents: Flinders Island X Tommy Collins

Following the success of the inaugural Mr. Meticulous Masterclass Presents with supplier Ōra King Salmon Tommy Collins is proud to be collaborating with James Madden from Flinders Island

Come join chefs Emile Avramides and Michael Fox for an interactive food experience that celebrates produce from the Island. Including; canapés on arrival followed by a three course sit-down meal with matching Petaluma wines. Held over two consecutive evenings (Tuesday 28th & Wednesday 29th October) at Hawk & HunterHead to Eventbrite for tickets. See you around the table.

Final Invite- Flinders Island-1

October 6, 2014 × 0 comments

Mr. C


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.


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!


.: 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


Mr. C


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‘.

Tommy_Collins_Spring_Summer_Tasting_02Tommy_Collins_Spring_Summer_Tasting_04 Tommy_Collins_Spring_Summer_Tasting_05

September 2, 2014 × 0 comments

Mr. C


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


Beetroot terrine, horseradish, balsamic glaze

Pork kromeski, apple puree

Red wine glazed Ox cheek, 4 onions


Roasted bug tail, fennel puree, pollen


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


Baked Ora King Salmon, walnut taratoor, coriander & sumac

12 hr slow roast Barwon lamb shoulder on confit root vegetables


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

August 29, 2014 × 0 comments