Canapes prepared by on-site chef
Food Glorious Food
Oscar Wilde is quoted as saying “I have a simple taste, only the best”. That’s the starting point for the food service at each wedding reception for Simply Wed.
In practice, that means using the best ingredients and having food prepared fresh, with an emphasis on preparing a feast for the eyes as well as the palate.
In the case of the canapes for the reception, and grazing platters for the after parties, on-site chefs are used at each venue.
Champagne is served with the canapes after the ceremony itself, and there’s no need to queue up – its tray service from our wait staff bringing the refreshments to you.
The partners who deliver this high standard are LittleWolf, The Hip Group (Generator), Rothko Restaurant (Sculptureum) and the Turanga Creek kitchen.
Towards the end of the reception, enjoy a piece of divine wedding cake baked by Jackie King at Cake &Co.
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What’s On The Menu
Canapes – A selection of meat, fish and vegetarian
Chef – Always on-site, preparing the food fresh
Champagne – Veuve Clicquot for four venues, Laurent-Perrier at the Sculptureum
Crémant des Alsace – House bubbly at Turanga Creek, a gently sparkling French wine, originally from the Champagne region
Other beverages – A second glass of your choice
Tray Service – Food and Champagne brought to you
Marcel Leydesdorff, LittleWolf General Manager
Starting his career learning on the job, by the age of 25 Marcel had successful head chef stints. His next challenge was owning his own business, and in 2010 he started LittleWolf catering, delivering orders from a small kitchen with a team of three.
Today, Marcel combines his food knowledge with a passion for innovation and developing incredible event experiences: “Designing event concepts lets us be creative. We ask our clients about the experience they want to give their guests, then experiment with different styles of food and presentation and develop a menu that brings their vision to life.”
…Extend The Celebration
If you’d like the celebration to continue after the wedding itself, we’ll organise lunch or dinner at a nearby venue, or for the last wedding of the day you can book the catered after-party. Just let us know what you’d like.
Let Them Eat Cake
The cakes baked for each wedding look amazing, reflecting the latest in wedding style and cake design. But they aren’t just for show. One bite, and you can tell the quality – substantial without being heavy, tasty without being too sweet. That’s a testament to the work of cake baker extraordinaire Jackie King:
“Our emphasis is on using only the best natural ingredients – free range eggs from happy chooks, spelt flour, NZ dairy and chocolate, fresh organic edible flowers, along with our own special blend of gluten-free flour and we make our curds, fillings, macarons and syrups all from scratch.”
And if there’s any cake left at the end of the reception, you’ll definitely be wanting to take that home. Take it from the members of our team who did the sampling.
Cake Maker to the Stars
Jackie King, Cake & Co. Owner
Paul Henry, Hillary Barry, Lee Tamahori, the Shortland Street cast – who hasn’t Jackie made a cake for? Now the Invercargill-born baker is available to put her talents to work for you.
It’s easy to see why she’s been so sought after once you’ve seen and tasted one of her creations. And it’s hard to disagree with her philosophy:
“Life is about indulging – and more often than not, this involves scrummy sweet delectable morsels that ignite all our senses and make us feel decadent.”
Now For The Yum Part – Creating the Cake
Cakes come in the four styles shown below, and are large enough to feed the whole wedding party. Once you’ve decided the look, you can pick from four flavours: Raspberry Chocolate, Lemon Meringue and Thyme, Vanilla or Rich Chocolate.
Semi-nude with whites and greens
Semi-nude with dark red or burgundy theme
Styled in creams or white
With macarons or profiteroles in white, pinks, lilac or blush