wedding menu Archives

In Advice

Should you serve a buffet or plated meal at your reception?

February 23, 2026 No Comments

One of the most difficult parts of planning your wedding food is deciding whether you want a buffet or plated meal. We’ve laid out the pros and cons so you can easily decide what’s best for you.

A PLATED MEAL

The facts

A plated meal is the more traditional meal option, where your guests are each served three courses, plus canapés before the reception. Caterers will usually give guests an option of two to three main meals (with a vegetarian option as one of them).

The pros

All of your guests get their food at the same time. Since you know what everyone is eating, caterers will only buy for that amount of people, which makes it a more cost-effective option. You can also plan the entertainment – dancing, speeches and any surprises – in-between each course.

The cons

It needs more waitstaff, which can get expensive (if your wedding package includes servers, however, this won’t be a concern). And more than likely, you and your partner will choose options based on what you love to eat, which may not appeal to everyone.

A BUFFET

The facts

Self-serve stations are set up. You can also hire servers to stand behind each warmer and dish up for the guests, which tends to be more hygienic and controlled. It is the non-traditional, more casual catering option.

The pros

Fewer servers will be needed and you can cut catering costs. You will also be able to serve more food options – which is a good idea, considering all the allergies, diets and intolerances guests may have. It encourages guests to mingle and chat, creating a relaxing atmosphere before party time.

The cons

Whether tables take turns heading up to the buffet or a long line forms, your guests will have to queue and wait for their food. If the buffet is not included in your catering package, you will have to rent the tables, linen, serving platters and warmers, which can be costly. People will always dish up more if they serve themselves, and caterers know this – the extra food purchased will beef up your catering bill. Guests milling around carrying plates laden with food may not bring the sense of elegance to the occasion that most couples would like.

ALSO SEE: Wedding ceremony tips to know before you walk down the aisle

Wedding ceremony tips to know before you walk down the aisle

Feature image: Unsplash

In Food

Pork and mushroom vol-au-vents for the perfect wedding canapés

February 9, 2026 No Comments

Looking for the perfect cocktail-hour starter while you and your new spouse step away for your photoshoot? These pork-and-mushroom vol-au-vents are an elegant wedding canapé option that keeps guests satisfied and the celebration flowing.

Serves: 4

Prep Time: 45 minutes

Cooking Time: 3.5 hours

Total Time: 4 hours 15 minutes

Ingredients

Pork filling

200 g boneless, skinless pork shoulder
3 garlic cloves, finely grated
2 tsp fresh thyme
1 tsp salt
1 tsp pepper
1/2 tsp nutmeg
1 tbsp olive oil
1 cup chicken stock
100 g brown mushrooms, finely chopped
1 tbsp brandy
1/2 cup cream
30 g grated Parmesan

Vol-au-vent cases

2 x 400 g rolls of frozen puff pastry, thawed
2 tbsp olive oil
1 egg yolk
1 tbsp milk

Bacon crumble

100 g streaky bacon

You’ll need

1 x 4 cm diameter cookie cutter
1 x 1.5 cm diameter cookie cutter
1 tbsp chopped chives to serve

Method

Pork filling

Preheat the oven to 180ºC.
Place the pork shoulder into a deep oven tray. Mix the garlic, thyme, salt, pepper, nutmeg, and olive oil in a small bowl. Rub this spice mixture all over the pork and pour the chicken stock into the tray. Cover the tray with foil and place into the oven.
Roast the pork for 3 hours, or until pull-apart tender.
When the pork is roasted, remove it from the oven, pour the juices into a jug, and reserve. Use two forks to shred the pork.
Heat a medium-sized saucepan and add the olive oil. Add the chopped mushrooms and fry until browned and caramelised.
Deglaze the pan with the brandy and cook for 1 minute. Add the roasting juices to the mushrooms and bring to a boil, then reduce to a simmer and add the cream.
Add the Parmesan cheese and simmer for about 3 minutes, then add the shredded pork and heat through. Taste and adjust the seasoning with salt and pepper.

Vol au vent cases

Line a baking tray with baking paper.
Unroll one roll of pastry and leave it on the plastic it was rolled in. Using the 4 cm cookie cutter, cut out 25 circles (or as many as it yields), then place these pastry circles upside down on the prepared baking sheet.
Beat the egg yolk and milk together, and then brush the circles with this mixture – take care not to brush too close to or around the sides of the circles, as this can cause the pastry not to rise properly.
Unroll the second sheet of pastry and keep it on the plastic it was rolled in; cut the same amount of circles. You will end up with a doughnut-shaped ring of pastry.
Lift these, turn them upside down and place them on top of the original circles that you have already egg washed. This will form the sides of your ring-shaped piece of pastry.
Using a fork, prick the bottom pastry in the centre hole of the ring layer to prevent it from puffin up during baking. Brush the top of the ring circles with egg wash, but again, be careful not to get it on the sides, otherwise, your vol-au-vents may not rise properly.
Note: The circles that were removed from the centre of the pastry rings, as well as any leftover pastry, can be egg washed and cooked separately. The round centre pieces can serve as ‘hats’ for the vol-au-vents, should you choose to use them.
Place the tray into the oven for 15 to 20 minutes, or until the vol-au-vents are well-risen and golden. Remove the pastry cases from the oven and allow them to cool.

Bacon crumble

Turn the oven to the grill setting. Lay the bacon on a baking sheet and place it into the oven for 8 to 10 minutes to cook until crispy. Alternatively, cook in an air fryer. Let it cool slightly, then chop to a fine crumb.

To assemble

Add 1 to 2 teaspoons of the pork and mushroom mixture to each vol-au-vent to fill. Sprinkle bacon crumbs over the top of each vol-au-vent and garnish with chopped chives. Serve immediately.

ALSO SEE:Signature cocktails to serve at your wedding

Signature cocktails to serve at your wedding

Recipe and feature image: SA Pork

In Drinks

Signature cocktails to serve at your wedding

February 2, 2026 No Comments

Signature cocktails don’t necessarily have to be something invented from scratch. It can simply be one delicious drink for you to serve your guests all night long, with a few personal touches and add-ons, of course.

THE CLASSIC MOJITO

Mojitos are perfect as a simple starter and are an easy choice with its neutral flavours of mint, lime and gin. Spice things up by adding your favourites herbs and spices, or serve a fruity option.

RED WINE SANGRIA

A little sweet and the perfect summer drink, sangria is a delicious option that is affordable to serve as well. Make it before the time with your and your partner’s favourite summer fruits, a dry red and some fresh fruit juice.

MARGARITAS

This classy drink is another easy (and super affordable) option to have. Grab some tequila, lime, oranges and water and mix it up for a fun, summery cocktail. Even better? Set out a bunch of yummy ingredients to create a margarita-making station for your guests.

FRENCH 75

If you want to keep things really simple but still fun, opt for your usual quality champagne and add a dash of gin, lemon juice and sugar. You can also add some fruits and herbs to garnish, depending on whether you are going for a winter or summer theme. We love taking inspiration from a Bellini by adding a teaspoon of fresh fruit puree to the bottom of each glass. Guests who prefer a sweet drink will appreciate this touch.

WATERMELON PUNCH BOWLS

Having a punch bowl at your wedding says that you are a fun and laid-back couple who enjoy the summertime. First, choose your spirit. We recommend something with a more neutral flavour, like vodka or can. Add watermelon pieces, water, mint, lime and watermelon puree and you have a delicious and refreshing beverage for your guests!

A HOT IRISH COFFEE

For an autumn or winter wedding, a delicious and warm cocktail is an excellent way to treat your guests. If you want to make the Irish Coffee sweeter, replace the whiskey with Kahlua, or serve each to give your guests the option. If it’s really cold, Kahlua hot choccie goes down really well too!

ALSO SEE: Interactive Wedding Food & Drink Stations: Elevate Your South African Reception

Interactive Wedding Food & Drink Stations: Elevate Your South African Reception

Images: Pinterest

Feature image: Pexels

In Advice

Pros and cons of a family-style wedding menu

January 7, 2020 No Comments

Food can truly make or break a wedding. After an emotional ceremony and posing for pictures, all your guests want to do is fuel up on some good food before partying the night away.

There are many ways you can serve up your food on your wedding day, and it’s important to pick the right style for you. Whether its a buffet, a plated meal or family-style, each serving style comes with its own pros and cons. Let’s dive into the family-style wedding menu.

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A family-style wedding menu has all the foods placed in the centre of each reception table. Generally, there are two or three entrees and a variety of sides. Guests then take it in turn to dish up for themselves from the platters. This serving style combines the best of buffet and plated meals.

Pros:

Everyone gets their food together:

With buffet meals, guests have to line up in their table groupings to get their food. With a family-style meal, the food is placed on every table so the need to line up and wait is eliminated. You also don’t require waitstaff to be constantly up and down balancing multiple plates to serve food in a timely matter, thus also reducing the risk of accidents.

Wider variety of options:

With a plated service, guests would have to pre-select their entree. With a family-style meal, however, all options are available and your guests can pick whatever they want. This saves having to keep track of who wants what and eliminates the risk of someone receiving the wrong meal.

It’s a conversation starter:

Seating guests that don’t know each other around a table can lead to awkward moments. With a family-style meal, there is something to talk about, even if it is just, “Could you please pass the potatoes?”. Beyond this, a family-style meal creates a more casual atmosphere than a formal plated meal, enabling your guests to feel more relaxed and open to chatting.

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Cons:

It can be costly:

Your guests might take more than one entree or dish up even more than they would have at a buffet where servers control portion sizes. As such, you might have to over-cater to must make sure there is enough food on each table. You will also need more serving platters and utensils to serve up the food on each table.

Takes up space:

Having all the dishes on the table can take up a considerable amount of space, and can leave it looking cluttered. You might also have to compromise on decor items like a large centrepiece to have enough room for the food, which can take away from your wedding look.

Feature image: Unsplash