Tommy Collins. Photo: Madeline Kate.
Let's do (wedding) brunch
Tommy Collins by Atlantic Group says 'I do' before midday
Words: Damien Woolnough
Photography: Madeline Kate/Simon Shiff
14th June 2018
The wedding brunch and cocktail weddings are just some of the trends that Tommy Collins by Atlantic Group is seeing on the horizon.
The morning after. Photo: Simon Shiff.
Having worked wonders at the Portsea Polo and Diner en Blanc, Tommy Collins knows how to throw a party.
We got the inside running on how to make your wedding werk.
Tell us about the wedding breakfast trend?
Australians are brunch obsessed, so it's no surprise that we’ve seen this trickle into weddings. We're seeing both wedding brunch receptions, as well as post-wedding bottomless brunches.
A daytime degustation works perfectly, from brunch to lunch to afternoon aperitifs and sunsets.
Post-wedding brunches are the perfect opportunity to debrief, plus keep the good times rolling. Everyone has a weak spot for a brunch spread, plus a drinks list including French press coffee or French champagne, mimosas, Bloody Marys and espresso martinis are always winners.
What’s the best thing about winter weddings?
Winter weddings in Australia mean honeymoons in a European summer - a win-win situation.
Australian winter produce is wonderful too - think Flinders Island Crayfish or Barwon Lamb, Tasmanian cheeses, pinots from Yarra Valley and Chardonnay from Red Hill - so yet another reason to celebrate your special day in winter.
How can grooms incorporate personal touches in the menu?
Adding takes on dishes from their first date, proposal dinner and any other landmark occasions adds a personal touch - it helps tell the story of the couple and what makes them unique.
Sharing these stories on the menu is always enjoyed by guests too.
Photo: Simon Schiff.
What are the food trends to look out for?
A trend I love is the cocktail-style wedding with a pop-up style restaurant. Traditional seated weddings can be limiting when it comes to engaging with your guests, so this type of event is slightly less formal.
An open bar with flowing champagne and cocktails, lots of interaction, and then rotating sittings at a casual dining space.
What is your pet food hate?
My pet food hate is definitely wasting food. It’s okay to over-cater if the leftovers are being saved for the following day or given to charity.
I’m all for going all out, but it’s important to have a plan for what you intend to do with excess