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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!
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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
May 5, 2015 × 0 comments

Mr. C

An escape to The Greek Islands

When your job is to organise events & weddings for other people, it’s safe to say that when it comes to planning your own special day, every single detail would be covered.  This is certainly true in the case of our good friend Chloe who is a senior Event Planner with The Style Co. and who recently celebrated her magnificent wedding with partner James.  Mr Collins and the team were excited to be involved in this mammoth event, helping to organise the day’s proceedings to make sure it was simply unforgettable.  

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With the nature of her job to locate the best wedding venues across Victoria for her clients, Chloe had the advantage of knowing these spots inside out and had some clear favourites in her mind.  The loved up couple opted for one of Tommy Collins’s exclusive venues, Mantons Creek Estate in Red Hill, with it’s picturesque backdrop and ample event space to cater for the 180 attending guests, it was the perfect choice.

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From the outset, Chloe & James had a vision for this day and a theme they wanted to follow – quite simply, they wanted to encapsulate a Mediterranean getaway (paying special homage to their respective Greek & Maltese heritage) for all their guests.  This vision was certainly carried throughout all aspects of their wedding; from the shared sit-down service of food with succulent meats, fish & lots of fresh tomato style sides & canapés, to the exquisite styling & floristry laid on by Chloe’s comrades over at The Style Co.  The talented team at Dann Events provided all the unique furniture & settings for the day which consisted of various lounges, cocktail bars & ‘chilled out’ seating areas.

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The hard-working crew at The Style Co. worked tirelessly throughout the day to create Chloe’s depiction of a Greek Island scenic backdrop.  Huge drapes of flowing muslin were hung above the outdoor seating arrangements, which worked seamlessly alongside the rural property’s abundance of fragrant olive trees, and rows of ripe vines.  The marquee was a mammoth ‘peg & pole’ style structure (12m x 18m) which sat to the side of the main house of the property and was eloquently styled inside with cascading floral installations and bright popping table blooms.  Guests were treated to a selection of cocktails & canapés on arrival by the bow-tied Tommy Collins crew, before heading into the marquee for a sit-down shared Mediterranean Feast (following our ethical approach to sustainability, head chef Quinn had sourced all local produce & ingredients to create these edible delights).

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As the evening progressed and the sun set over the lush vineyard, the over-head festoon lighting and vibrant dance floor came into play.  With everyone enjoying the Greek festivities of traditional dancing, Mr Collins and his team ensured that every need was catered for, with a fully stocked scotch & cocktail bar and opulent dessert station, accompanied by roving espresso martinis.  And in keeping with the Greek style theme, just as the night was wrapping up, the TC chef’s rolled out succulent chicken souvlaki’s for the journey home.

All the meticulous planning that went into the day’s events was certainly worth it, with Chloe & James’s wedding well and truly earning a spot in Mr Collins’s Wedding Album.

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Mr. C 

 

Chloe & James’s Menu

24 – 01 – 2015

Canapés

Compressed lime scented watermelon, haloumi

Air dried cherry tomato tart, ricotta, dehydrated black olive, parmesan crisp

Tuna tataki, creme fraiche, French breakfast radish, black garlic

Otway Pork kromeski, apple puree

Entree (shared)

Marinated and grilled Quail, grapes, walnuts, chive

Roasted Bug Tails, fennel puree, orange, dill, fennel pollen

Tempura zucchini flowers, Mt Zero faro, mint, peas

Main (shared)

Slow roasted Gippsland beef sirloin, green beans, Yarra Valley Persian feta

Crispy skin Cone Bay Barramundi, grilled local asparagus, fregola

White cut chicken breast, crumbed chicken sausage, celeriac puree, broccoli couscous, currants, pine nuts, crispy chicken skin

12 hour slow roasted Flinders Island Lamb shoulder, green beans, Yarra Valley Persian feta

Sides

Red Hill heirloom tamatoes, black olive oil, Shaw River buffalo mozzarella

Charred fig, rocket, walnut

Triple cooked Rye potatoes, rosemary, sea-salt

Dessert Station

Passionfruit, vanilla meringue, raspberries, cream

Pistachio, white chocolate, strawberry, basil

Loukoumades, honey, walnut

Peanut butter cheesecake, chocolate cookie

Ouzo flavoured blood orange tartlets

Supper

Mini Souvlaki’s, marinated chicken, chips, mustard aioli, onion, parsley

OCCASION:      C H L O E  &  J A M E S’ S  W E D D I N G

VENUE:         M A N T O N S  C R E E K  W I N E R Y

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

PHOTOGRAPHY:        E R I N  &  T A R A   P H O T O G R A P H Y 

MARQUEE:       T H E  M A R Q U E E  P E O P L E

FURNITURE:       D A N N  E V E N T S

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

BRIDAL DRESS:        S T E V E N  K H A L I L

GROOM’S SUIT:        O S C A R  H U N T

April 17, 2015 × 0 comments

Mr. C

The Bride in the Bush

What do you get when you take an AFL player, a National Netball player and the Victorian bushland on New Years Eve?  The answer is simply….one of the most incredibly fun weddings that we’ve been lucky enough to be a part of!
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When Shae & Mitch approached us to cater for their wedding last New Year’s Eve, we were more than a little excited!  The sports mad couple were living in Perth WA both playing for their respective teams, but wished to have their special day here in Mitch’s home of Victoria.  Growing up in rural farmlands outside of Ballarat, Mitch’s family home with it’s surrounding picturesque landscape, seemed to be a fitting venue for this super relaxed, fun couple.
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The theme set for the big day, was a ‘hippy styled music festival’ with the simple intention of everyone being able to be relaxed and happy.  And the talented team over at Sooti Events certainly ensured that this brief was carried out throughout the day with their stunning styling, theming & signage.  When it came to the eclectic furniture and food props, the consummate professionals at Place Settings made sure everything was in perfect keeping with the designed brief.  In keeping with the unique design of the day, the bride & groom pulled off an ‘effortlessly chic’ style, in both their outfits.  Shae radiated beauty in a stunning bridal dress by Pallas Couture, whilst Mitch & his groomsmen were decked out in custom made suits with matching country-style hats by Past Present The Label.
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Given the relaxed nature of the New Year’s Eve wedding, Shae & Mitch opted to steer away from a sit-down service style of food, and to go with roving canapés, followed by a selection of Food Stations.  With a Mexican Taco Bar, Pizzeria and Fish & Chip Station all set up for the excited guests to ensure that everyone was catered for, there was certainly no one going hungry!
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With a rustic bush landscape, stunning bright florals, specially designed Tipi Tents, custom-made Food Stations and the one of the happiest wedding crowds ever, Shae & Mitch most certainly made this day, one to remember!
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Mr. C

Shae & Mitch Menu

31 – 12 – 14

Canapés

Tomato, parmesan, ricotta, black olive, basil

Crumbed scallop & prawn boudin

Lamb belly, crushed peas, mint oil

 

Substantial Canapés

Falafel, pickled cabbage, chilli tahini yoghurt

Crispy buttermilk chicken burger, Kansas City BBQ aioli

 

Food Stations

The Chippie

Beer battered market fish

Pomme Frites

Mountain pepper squid, lemon myrtle aioli

Malt vinegar, tartare, lemon

Pickled onions

 

Taco Bar

Soft shell beef tacos

Corn & black turtle bean salsa

Habanero sauce, chipotle relish

With sides

 

Pizzeria

Fior di latte, napoli, soppressa, red capsicum, basil

Buffalo mozzarella, napoli, San Danielle, basil

Fior di latte, pumpkin, gorgonzola, pine nuts, rocket, vincotto

 

Supper

Collins Wagyu beef burger, beechwood smoked bacon, cheddar, relish

Rosemary salted fries in cones

 

OCCASION:       S H A E  &  M I T C H ‘ S  W E D D I N G

VENUE:         P R I V A T E  P R O P E R T Y  B A L L A R A T

STYLING:      S O O T I  E V E N T S

FLOWERS:      B A D L A N D S  &  C O.

PHOTOGRAPHY:       S H E  T A K E S  P I C T U R E S  H E  M A K E S  F I L M S

TIPI HIRE:      T I P I K A T A

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

April 7, 2015 × 0 comments

Mr. C

MKR Launch Dinner

It is one of the highest rating and most talked about shows on television here in Australia, with it’s two trusted chef/presenters at the helm, Manu Feildel & Pete Evans, My Kitchen Rules is never short of culinary entertainment!  So it’s only natural that we were very excited here at Tommy Collins HQ to be working alongside the show for their official launch of the 2015 series.

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The chosen venue for the much anticipated launch dinner, was an uber cool, open plan large warehouse on the edge of the CBD, in Cremorne.  The size & layout of the venue was perfect for accommodating a sit-down dinner for 150 guests, which actually consisted of a mammoth ‘snake’ style table configuration, weaving across the entire floor, allowing all the guests to see one another.  It’s fair to say that this was a rather impressive setting for guests to see as they made their entrance into the stylish warehouse.

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The talented ladies over at Style Co. were behind the stunning seating arrangement, florals and design on the evening, with some show-stopping signage & installations on display – with the stylish furniture & various pieces being provided by the hard working team at Dann Events.

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Guests were treated to an array of delicious canapés and cocktails on arrival, before being seated for the shared banquette mains, desserts & cheese.  The unique table setting and designed menu allowed for an interactive dining experience and certainly made, for an unforgettable evening!

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Mr. C


MKR Launch Dinner

27 – 01 – 15

Canapes

Watermelon, fetta, lime

Beetroot macaron, goats cheese, horseradish

Nero Crisp, salmon, creme cheese, pickled onion

Pork kromeski, textures of apple puree

Fork Only

Confit Ora King Salmon, celery, radish

Masterstock braised beef short ribs, charred corn, spring onion salad

Main (shared banquette)

White cut chicken breast, crumbed chicken sausage, celeriac puree, broccoli couscous, currants, pine nuts

12 hour Slow roast Flinders Island lamb shoulder, quinoa, pomegranate, tomato, Persian fetta


Sides

Heirloom tomatoes, black olive oil, Shaw River buffalo mozzarella, basil 

Leafy green salad, citrus, buttermilk dressing

Thrice cooked chips, rosemary, sea salt


Dessert

Passionfruit, vanilla meringue, raspberries, cream

Pistachio, white chocolate, strawberry, basil

Selection of local & imported cheeses, with quince, lavosh & berries


Cocktail (on arrival)

Silver Mercedes – vodka, lemon sorbet, agave, topped with champagne, garnished with rose petals

 

 

 

 

March 6, 2015 × 0 comments