New Zealand Weddings - - PLANNING -

Nick Honey­man, head chef at Auck­land’s Paris But­ter

Oys­ters and cray­fish, along with coun­try ter­rines and veni­son carpac­cio and parme­san. Then a whole salt-crusted baked fish, a Mor­ro­can lamb shoul­der roast, or eye fil­lets ac­com­pa­nied by warm and cold sal­ads. Desserts: crème caramels, caramelised figs or choco­late mousse ti­ramisu. Kate Fay, head chef at Cibo A de­gus­ta­tion is the ul­ti­mate in­dul­gence, but a three­course menu (with a few op­tions per course) is a great al­ter­na­tive. Sea­sonal, pre­mium in­gre­di­ents (think white­bait and oys­ter) make an event feel spe­cial. Dessert plat­ters mean guests can dance, but keep re­turn­ing to in­dulge in more. Ben Bayly, Masterchef judge What­ever I serve, I’d be sure guests had three op­tions per course – it’s an easy way to show you’ve gone the ex­tra mile. The en­tree and main course would each have a meat, fish and veg­e­tar­ian op­tion, while desserts would in­clude a soufflé, a choco­late dish or a se­lec­tion of hand-crafted New Zealand cheeses. Volker Mare­cek, ex­ec­u­tive chef at The Lang­ham Auck­land I’d serve a fish starter and a choice of beef and chicken for the main course. I love cele­riac – I’d in­clude it baked with a 24-hour slow­cooked beef short rib, crispy shal­lots and truf­fle potato purée. For dessert, it’d be a buf­fet with a choco­late foun­tain and wed­ding cake.

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