Husband and wife team up to get you married and fed in style. I got to chat with Alan and Sarah Dawes to learn all about elevated micro weddings and elopements with Private Dining weddings on the Sunshine Coast.

Hey guys, tell me how you came up with “Wed & Fed” – the concept and the name?

We seem to have our best ideas when sharing a bottle of wine on a Tuesday night. It was a spur-of-the-moment idea that we should create a package together – Alan had already seen a massive increase in the amount of couples wanting him to cater for more intimate weddings. Then when Sarah came out with the name Wed and Fed – we just knew we were onto something. 

What exactly does Wed and Fed offer? 

Right now we are focusing on what we do best, creating beautifully bespoke ceremonies and incredible fine dining experiences. With our celebrant and chef packages, couples have the option to make their day as private or luxurious as they wish. But, we’re planning on adding full service packages in the near future to make things as simple and stress free for couples – watch this space! 

What constitutes a “micro” wedding and how does it differ from an elopement? 

We like to think of a micro wedding as having all the luxuries and extravagance of a big scale wedding, in a much more intimate setting. A true elopement might see just the couple, the celebrant and a two witnesses – total privacy. But since Covid, I think the lines of micro wedding and elopement are blurring and couples are wanting the relaxed stress free vibes of an elopement, but to still have the experience and feeling that comes with a big celebration. 

How much lead in time do you need to plan and execute a micro wedding? 

One month! Haha. Technically, to get married in Australia, you need to have one month’s notice to lodge the required paperwork. The beauty in Wed and Fed is you can get married at home if you like with an incredible restaurant quality menu. No having to fight for special dates at venues years in advance. 

Are there a lot of venue options to host a micro wedding or elopement with private dining on the Sunshine Coast? 

We find that most of our couples are opting to get married at home or at a beautiful Airbnb, and because they are more intimate, the venue options become endless. As long as there is a oven, stove and running water you can have a beautiful fine dining wedding experience. 

Do couples usually hold their ceremony and reception in one place for a micro wedding?

Mostly yes. Unless the couple have their heart set on having the ceremony on the beach or somewhere very specific. But that’s the beauty of getting married in a more intimate setting is the flexibility to make it what you want. 

What’s the vibe at a micro wedding ceremony? 

Relaxed for sure! Often couples have thrown tradition out the window, they might have spent the morning together and are embracing things that are totally them and maybe a little different. But the stress of entertaining and appeasing 100 guests is gone and the whole day is much more relaxed.  

What’s something that’s trending in your area of weddings at the moment? Or is there something a lot of couples are currently asking for? 

FUN! Life has been stressful enough for a lot of people in the last few years and couples really just want to enjoy their wedding day and have fun doing it. 

Is Private Dining a popular option for wedding receptions? 

Absolutely. We find the couples who find us really care about having an incredible fine dining experience and its definitely growing in popularity as couples are focusing more of their wedding budget on what is really important to them. 

Menu-wise – what’s something you always suggest to couples to take their private dining experience to the next level? 

We try to guide our couples to the menu that is going to suit them. For larger micro weddings (20 people plus) having less courses is going to give them more time to socialise. Whereas our more intimate weddings (where dancing isn’t as important!) we recommend going all out and indulging in our premium 10 course experience with matched wines. 

What’s the fanciest private dining event you’ve ever catered? 

This one definitely goes to Alan. After over 700 events, it’s hard to just pick one. Fine dining on a yacht for five days was pretty special, or an engagement party set amongst the trees, or a stunning wedding at Domic. But catering for a regular client at Boonburrh House in Noosa, where the wine served is around $5k a bottle, is pretty much as fancy as it gets. 

How do you come up with the menus? Is it a collaborative experience with the couple or do you set a seasonal menu..?

We let our couples know that it is a “trust the chef” experience. Of course Alan works with dietary requirements and we’re not going to serve something you hate! But this really is a dining experience like nothing else you will get at a standard wedding. A menu that is crafted with perfect balance, excitement and incredible produce. 

Do you have a favourite dish, Alan? 

Fish and chips, but not as you’d expect it. Pommes allumette, cooked in duck fat. Panfried barramundi and butter made from leek tops (yes those bits that usually go in the bin!) It’s got that homely feel of eating classic fish and chips, but in a mind-blowing new way. I love playing with the concept of food and expectations. 

Sarah, what’s your favourite dish that Alan makes? 

Wagyu cooked in blue cheese is a total winner for me. 

What’s it like working together as a married couple yourselves? 

We’ve actually worked together since we moved to Australia in 2013. It’s all we’ve known. We’re used to keeping our work and personal life separate and because we share the same passions it never feels like work. Together we’ve got over 20 years experience in weddings and hospitality, its not just work, its a lifestyle. 

Don’t Sleep on Getting Wed and Fed 

Alan and Sarah are almost fully booked for 2025. So if you’re interested in a Micro Wedding or Elopement with Private Dining Experience for 2026 and beyond, head over to their website and book in for an obligation-free chat about your upcoming wedding or engagement party. 

The post Micro Weddings with Private Dining | Q&A with Wed and Fed appeared first on The Bride's Tree.

Every member of the Senaratne Family is – or has been at one time – involved in the family mobile catering business, Journey Street Food. The husband and wife team employ their children to work alongside them in the kitchen and as servers for all the weddings they cater here on the Sunshine Coast. 

The joy they share in the process of making and sharing food is abundantly clear in their dishes, which are as visually delightful as they are delicious. Their menus reflect their love of travel and adventure, with loads of flavour, colour and fun.

Ruby has been so kind as to share some of hers and her husband Channa’s food journey, and local Sunshine Coast secrets with us today… 

That everyone loved the food! That we were really easy and flexible to work with. Many of our previous clients become our friends.

Images by Bonnie Jenkins, Ben Sowry, Jordan Merry + Elle-May Watson

Get in touch with Ruby + Channa to get your wedding catering quote today…

The post Ruby + Channa Serante | A-List Vendor Profile appeared first on The Bride's Tree.

Here lies a feast of literal proportions, as well as one to satisfy visually. The colourful Mediterranean-ispired spread by Journey Street Food was designed for an engagement celebration. A celebratory colour palette was enhanced with flowers by Heavenly Blooms and a relaxed backyard setting, transformed for the twilight feast.

Images by Ben Sowry 

The post Family Feast Style Catering appeared first on The Bride's Tree.

Your wedding morning will be filled with so much excitement: hair and makeup, flower deliveries, getting dressed and having photos taken.  Taking time out for yourself and your bridal party to eat will likely be the one thing that slipped your mind.

Our tip: Don’t skip brunch!  There’s a good chance you won’t have another chance to eat until you arrive at your reception venue, so you’re going to need energy for the big day ahead.

We have teamed up with Sunshine Coast catering legends, Journey Street Food to give one bride and her bridal party a scrumptious brunch platter.  

But, there’s a catch!  

You can only enter if you’re a member of our Sunshine Coast Brides’ Tribe Facebook group.

My friend, if you’re not already a member, this is your official invitation to come join our Sunshine Coast Brides’ Tribe, filled with almost 800 couples who are interested in planning a Sunshine Coast wedding.  

What makes this group so special?

We’re often told by brides-to-be that it’s their favourite Facebook group, because NO businesses are permitted to join.  You have to be engaged and planning a wedding in the Sunshine Coast region to join.  

This means no being haggled or stalked by well meaning business owners who are only interested in pushing their services.  Instead, you’ll have free access to wedding planning tips and the opportunity to ask for expert advice from Jen and Sal,  co-founders of The Bride’s Tree.  

How much does it cost to join?

It’s FREE!

The Prize

One lucky bridal party will win a brunch platter from Journey Street Food, valued at $150.  The prize includes delivery to you anywhere on the Sunshine Coast, Sunshine Coast Hinterland or Noosa regions.

How To Enter

STEP 1: You must be a member of our free Sunshine Coast Brides’ Tribe Facebook Group.  Click here to join.

STEP 2: Fill out the below entry form.

STEP 3: Read the terms and conditions. By submitting the below form, you are agreeing to the terms and conditions here.

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Images by Rebecca Colefax.

Please note: Images are an example of a platter that is possible, however Journey Street Food may provide an alternate platter with different inclusions, to the same dollar value of $150.  This can be discussed with Journey Street Food when your order is placed.

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Brent Colautti kicked off his catering career after many years managing bars and restaurants. Just a few years later, his catering business has grown to employ 30 people, who have been part of 400 weddings and counting. Their custom-designed kitchen on wheels takes them to both indoor and outdoor weddings and events from the Sunshine Coast to Byron Bay – they see the travel as one of the perks of the job! 

From their stylish food van, they create restaurant-quality food, customising their menus to suit the occasion, whether it be a travelling feast, banquet, sit-down meal, grazing table – any dining style, and within your budget. Any and all dietary requirements can be accommodated and best of all, they don’t stop at the food. The Something for Catering team includes some seriously talented mixologists and they offer a carefully curated beer, wine and spirits list to take care of all your wedding beverages. 

Brent has taken his business to impressive heights, and we heard all about it. Read on to learn more about the man behind the business and what Something for Catering is all about… 

You have a completely free day to hang out on the Sunshine Coast. Get out about! Where are you going, what are you doing and who are you with?

I’m 100% with my fiancé Aimee and two young children, Arlo and Halle. We are going to the farmers markets, beach, parks or camping in one of the many beautiful spots on the coast. If I’m not with them I’m bar hopping or eating out with Aimee and/or my friends.

Tell us something people might not know about you… 

I’m not married! June 29th 2019 I can for the first time say ” well at my wedding”…..

Contact Brent and the team today – mention this article to receive a free 1-hour consult regarding your wedding catering and beverage list. No obligations.

Images credits: Profile Magazine, Tay + Francis Photography, Janneke Storm, Bonnie Jenkins

The post Brent Colautti | A-List Vendor Profile appeared first on The Bride's Tree.

Here lies a feast of literal proportions, as well as one to satisfy visually. The colourful Mediterranean-ispired spread by Journey Street Food was designed for an engagement celebration. A celebratory colour palette was enhanced with flowers by Heavenly Blooms and a relaxed backyard setting, transformed for the twilight feast.

Images by Ben Sowry 

The post Backyard Engagement Dinner | Sunshine Coast Mediterranean Catering appeared first on The Bride's Tree.

Recently, Jenny and I were treated to a beautiful beachside feast prepared by the one and only Michael Capelli, business owner and chef from Sunshine Coast catering company, Capelli Foods. Prepared on location at Mooloolaba Spit, the fresh and colourful canape`s and main course were designed using local seafood from Walker Seafoods Australia, and wild edible foraged delicacies. 

I had a good chat with Michael and learned all about his food philosophies and special unique touches when designing his seasonal menus. 

Images by Terri Hanlon Photography

What makes local Sunshine Coast seafood the best? 

The Seafood we use in our menus is always local and so fresh. You can go down to the Spit (wharf) in Mooloolaba, and watch the boats come in and see the fisherman take their haul from the trawlers.

What’s your favourite Spring/Summer seafood dish? 

A bit of a favourite is Mooloolaba prawns with an asparagus and rocket salad with mango salsa.

What inspires you in designing a menu? 

Seasonal fresh produce determine our menus all year round.

Tell me about the foraged bits you use in your cooking.

We would love to take the credit for this but it all belongs to Nick from Wild Forage Australia. He supplies many chefs, restaurants throughout the Sunshine Coast and beyond. Products like Sea Celery, Society Garlic Flowers, Sea Purslane, Watercress Flowers, Radish Flowers and the list goes on! 

What essential elements make the perfect meal? 

Chocolate…no,no! People are so conscious of healthy eating so we ensure our menus are of a balanced diet and of course locally sourced.

Do you have any events coming up where people might be able to sample your food? 

We just had a pop up restaurant  to a secret location with a six-course degustation, which was resounding success with rave reviews from attendees! So you will have to keep on our social media for the next pop up early in 2019. 

Michael Capelli runs a catering business called Capelli Foods. Contact Michael to book his catering team for your wedding, engagement party or personal chef experience for a bridal shower, hen’s night or buck’s party. You can keep up to date with the Capelli’s team on Instagram and Facebook. 

The post Beachside Feast + Chat with Michael Capelli appeared first on The Bride's Tree.

Fiesta de Amor Menu

170720_Journey Street Food from Ruby Channa Senaratne on Vimeo.

Fresh flowers, figs and berries adorn the two-tiered naked cake with added shine in a touch of edible gold leaf

Thank you for supporting our A-list Vendors – wedding caterer and florist… 

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The most pressing question we ask every bride whose real wedding we publish on this here blog and in our magazine is “What were your top priorities when planning your wedding?” And one of the most frequent responses is, “The food had to be amazing.” Brides and grooms, we hear you – food is top of your list. So we are going to be rolling out some foodie articles that will have you salivating, starting with this sample menu from one of our favourite Sunshine Coast caterers, Capelli Foods. 

Capelli’s designed a menu, which would be deliciously fresh and visually vibrant for a Spring wedding on the Sunshine Coast. Seafood teamed with seasonal fruit, an Asian tasting plate, and satisfying comfort food, all presented as a fine dining experience. The best part is the caterers at Capelli Foods will cater your wedding, hen’s or buck’s party, engagement party, or bridal shower in your home or at your venue. Tipi and marquee weddings are where the Capelli crew spend much of the wedding season, creating delectable dishes designed especially for each couple. 

Get ready to be wowed, friends. Below one some seriously toothsome menu… 

Asian Tasting Plate

Miso Salmon bite with a Ponzu Pipette

Tempura oyster on crispy rice noodles

Ceviche Hiramasu Kingfish

Dashi broth

Pork rillettes with Kim chi, Poached Pear, Cucumber jelly and Kim chi cream Moreton Bay Bug with Avocado Mousse. Lime Finger Caviar and peachesDe-constructed Venison Wellington, with Mushroom Duxelle and Sautéed spinach, Beetroot Jelly and Capelli red wine Jus Waldorf Salad with Mini Duck Burger and Gorgonzola Dolce  

Thank you for supporting our A-List Vendor, who created this delicious wedding food menu… 

Learn more about… Capelli Foods

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Our Gypsy Wanderers styled shoot in our latest magazine was not only mystifyingly beautiful, but delish. Get ready for food envy, my friends. Caterers, Capelli Foods, have really outdone themselves this time…

Menu

Antipasto Share Platter

Cured meats, olives, Artichokes, Cheeses, Nuts, Dried Apricots & Figs, Crusty Bread, Crackers

Canapes

Chicken Roulade with Romesco

Eye Fillet on Crostini with Salsa Verde

Smoked Salmon with Dill and Horseradish Cream

Reception Share Plates 

Bendele Farm organic chicken breast filled with parmesen, lemon and fresh herbs and wrapped in proscuitto

Quinoa,  red capsicum, orange segments and mint salad

Beetroot salad with green beans, goat’s cheese, sesame seeds

Fraser Island King Prawns, fresh lemon, aioli

Cumin crusted roasted pumpkin, fennel and Red oak

Rocket, pear and parmesan salad

The Dream Team

Photography: Roy Byrne Photography

Styling: Lovebird Weddings

Florals: Poppy Lane Flowers by Design

Catering: Capelli Foods

Makeup: Sally Townsend Makeup Artistry

Hair: Sass & Niki’s Wedding Hair

Dresses: Judy Copley Bridal

Grooms’ Fashion: Number 19 Boutique

Accessories: Gypsy Stone 

Fashion styling: Lizz Pennings

Celebrant: Suzanne Riley

Kombi: Noosa Old Skool Kombis

Cushions and throws: Sapien Arts

Models: Ashlee Jensen, Luke Ross, Kirra Calleja, Callum , Moriah Overell, Dane Bayliss. And Mackenzie, the Chow Chow dog. 

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