Who was your caterer and why did you choose them?
Monique Guterres and her wonderfully team at Seaweed Cuisine catered our wedding to absolute perfection. Immediately after the reception, a selection of canapes were served on the lawn alongside a rustic antipasto table brimming with local cheeses, cured meats and homemade dips. For the reception, we feasted on a three course meal served family-style with dishes including local Bangalow Pork, Tasmanian tarator trout and Vinno Cotto beef sirloin. Guests enjoyed full bar service throughout the day and night.
Our signature cocktails were an apple cinammon martini and bitter peach bellini. In terms of wine, we chose a pinot grigio and pinot noir to match the array of flavours in the meal. We also had a champagne tower which we filled with our favourite Italian prosecco and served or the toast. For supper, we served woodfired pizzas and espresso martinis.
Read more about Kathleen and James wedding and see beautiful photos on the Hampton Event blog .