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. 

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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. 

The post The Wanderers Wedding Menu appeared first on The Bride's Tree.