Planning for a wedding can be stressful, but deciding what to feed your guests should not be. Chef Mandisa Ramathe, owner and founder of Chef M’s Palate Catering, shares her expertise and inspiration for creating memorable wedding menus.
Starting with a harvest table and welcome drinks is something you can never go wrong with. “Fill the table with assorted canapés, fruits, snacks and little paper boats for serving so guests can snack and interact,” she says.
When designing wedding menus, she says the trick is to focus on honouring the bride and groom’s cultural backgrounds by thoughtfully blending their cuisines and flavours.
How can couples incorporate South African or Free State flavours into their menu?
In South Africa, we are known for a classic oxtail potjie/stew and our traditional milk tart or malva pudding to top it all off. Incorporating favourite snacks such as biltong onto the harvest table, adding chutney to the mains, and using Cape Malay spices for red meat dishes with fluffy dumplings for your winter menu will make your guests happy.
How important is a tasting session, and how far in advance should it happen?
Food tasting at least two months before your wedding date is important, because just as seasons change, so too can a client change their mind due to different opinions and social trends. Knowing what the client wants is the only way the chef can fully meet their needs.
Do you have tips for pairing drinks with the courses for a wedding reception?
When pairing food with drinks, don’t be afraid to try pairing it with whiskey. As much as gin and wine pairings are the most popular, you may be missing out on the flavours of Irish whiskey paired with honey-glazed smoked salmon.
How can couples create an impressive menu without breaking the bank?
A menu that won’t break the bank but still keeps things classy is a selection of charcuterie boards as a starter with bruschetta and garden sprouts for colour. Your main meal can be a red wine slow-braised short rib stew, silky mashed potatoes, wild mushroom sauce, honey-glazed carrots and green vegetables like broccoli or creamy spinach.
Chef’s choice for canapés to serve during cocktail hour
Smoked salmon crostini
* Toasted French bread slices
* Herbed cream cheese
* Smoked salmon
* Capers and dill
* Pickled onions
Prosciutto and ricotta cheese
* Toasted French bread
* Ricotta cheese
* Fresh rocket leaves
* Sliced prosciutto
* A drizzle olive oil
Fresh tomato bruschetta
*Toasted French bread
* Balsamic-glazed cherry tomatoes
* Fresh basil
* Mozzarella balls for garnish
COMPILED BY GYPSEENIA LION
