An attitude of gratitude, a monsoon, and a wedding

I have returned home to a monsoonal Townsville (my backyard is a pool, and the frogs are singing) from a little trip across to Western Aus. I was privilaged to cater an all raw food wedding for my partner Pecks older brother Sean! What an amazing experience!

I learned so much and it honestly felt amazing to touch so many folks positively through sharing food! Raw live food just speaks volumes without you having to preach or song and dance about it, I was approached over and over about the vibrancy, the taste and how much it was like eating "normally"! ("It doesn't taste raw, but there is something about it...")

The majority of the people attending the wedding had never heard of the concept before and were so receptive and open. I have had offers for me to teach Raw to the Porongurup community! Assist with some recipes that can nutrionally support kids with learning problems, one wonderful young lady approached me with such a keen interest in the food that she couldn't wait to try it out on her family!

The menu, in case you are thinking you might like to cater a wedding or perhaps a festival!:

• Live vegie pizza rounds
• Nori Bites, made with a delicious "rice" of cauliflower, cashew and chickpea miso. Filled with sprouts, avocado, curly carrots and soaked wakame. Sprinkled with dulse powder.
  
• Tonnes of dips, raw sunflower almond hoummus, pinenut herb pestos, rich tomato sauces served with gorgeous buckwheat and flax crispy crackers and vege scoops and loads of chopped herbs.
• Abundant fruit platters topped with mint.
  
• Waldorf Salad with creamy Almond Mayo
• Ani Phyo's Curried Rice Salad with a whollyraw twist and lime wedges
  
• Zucchini pasta marinara
• Leafy basil salad with honey mustard dressing
• Felafel, tahini dressing, tabouli and hummus platters
  
• Sunburgers resting on lettuce leaves heaped with hummus, rich tomato sauce, lemon, basil and olive oil
  
• Green Salads
• Very berry Oh my god it is really like cheesecake! cheesecake
• Black forest torte
• Banana kream pie topped with a layer of macadamia kream then a raw berry sorbet on top of that.
  
• Sexy chocolate mousse fruity kream cups for the bridal party.
  

Check out a few foody pics right here:

http://www.facebook.com/profile.php?id=682124743&ref=profile#/photo.php?pid=1864211&op=1&view=album&subj=682124743&aid=80797&auser=578400897&id=578400897&ref=mf

I found that I used up the 2 days leading up to the wedding dehydrating crackers and pizzas and burgers, making all dips and sauces, and pies etc. I found most of the work had to be condensed down into the few hours before and after the wedding ceremony ( before dinner service) as things like nori and salads begged to be made just prior.

Part of the catering that I like most is creating interesting platters that are full of discovery and have vibrant colour, leaping off the platters! It really captivates peoples interest and draws them into trying new things! Thank you to Scott and Viv for the fruity contribution! Thank you to my wonderful wedding wenches in the kitchen Chloe, Donna, Sara, Miles and Terri.

Check out a couple of pics on my facebook (Holly Clark) and no doubt you'll soon be seeing the fruity pies I have been practicing for a really special organics shop to sell . Can't wait, it is gonna be raw bliss all over the place!

Congratulations Sean and Miles, may your union be full of Love, wonder, discovery and always truth! Thank you for so, so much!