Every girls dream is to have a fairy tale wedding. On Sunday my cousin’s wish came true as she walked down the aisle to marry her Prince Charming. The sky was clear and the backdrop of Sydney harbour overlooking the wildlife at Taronga Zoo made it a perfect afternoon.

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The string quartet played lively music as the newly weds and bridal party led the way to the reception. Centerpieces of exotic flowers with strings of glass baubles hanging from their branches illuminated each table. Packets of rock candy tied with blue ribbons caught my eye and as I looked closer they were embedded with Nicholas <3 Lauren. A little silver elephant held my name card indicating where I was to sit to enjoy a three course meal with my friends and family.

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Celebrity Chef Sean Connolly and Restaurant Associate Sebastian Letaud prepared the wedding breakfast. The entrees consisted of a local marinated goat’s feta with saffron pickled pear, marinated beets and avocado with spiced macadamia nuts alternating with the crispy duck salad with gem lettuce, pink grapefruit and pomegranate, drizzled with a chardonnay vinaigrette. The duck was cooked to perfection, very tender and falling off the bone. I liked how it did not have a strong gamy flavour but was disappointed when the skin was not crispy. Crunchy slices of cos lettuce scattered with grapefruit and pomegranate seeds lifted the dish, giving it body, vibrancy and pops of tartness. I thought that all the ingredients worked beautifully together. The feta entree was without a doubt a knock out. The cheese was extremely fresh and punchy which gave a lovely distinct flavour to the dish. Finding the hidden avocado underneath was a nice surprise. 

Local marinated goat’s feta with saffron pickled pear, marinated beets and avocado with spiced macadamia nuts

Local marinated goat’s feta with saffron pickled pear, marinated beets and avocado with spiced macadamia nuts

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Crispy duck salad with gem lettuce, pink grapefruit and pomegranate, drizzled with a chardonnay vinaigrette.

Crispy duck salad with gem lettuce, pink grapefruit and pomegranate, drizzled with a chardonnay vinaigrette

Jazz music played as the bride and groom entered taking their seats in front of centre stage. Louis Armstrong’s classic ‘What a wonderful world’ was sung and tears filled my eyes as I remembered sitting on my poppy’s lap as a kid and listening to our favourite song together. I felt his presence even though he couldn’t be there with us on Laurens special day.

Pure Angus beef tenderloin with portobello mushroom, potato fondant, hollandaise and beef jus,

Pure Angus beef tenderloin with portobello mushroom, potato fondant, hollandaise and beef jus

"Baharat” spiced corn fed chicken breast with warm chickpea, chat potato and herb salad with citrus crème and fraiche dressing

“Baharat” spiced corn fed chicken breast with warm chickpea, chat potato and herb salad with citrus crème and fraiche dressing

The mains included a pure Angus beef tenderloin with portobello mushroom, potato fondant, hollandaise and beef jus, alternating with a “baharat” spiced corn fed chicken breast with warm chickpea, chat potato and herb salad with citrus crème and fraiche dressing. The chicken was mouth watering and worked well with the soft chickpeas and herbed potatoes. Looking at other people’s plates I would have to say that the portions of beef were not as precise and I was lucky to get a fairly generous serve. I particularly liked the creamy sauce that was smooth, full of flavor and not too rich. 

Pear tart tatin with caramel sauce and cinnamon ice cream

Pear tart tatin with caramel sauce and cinnamon ice cream

Chocolate baileys mousse with espresso centre, crushed toffee pistachios and caramel sauce

Chocolate baileys mousse with espresso centre, crushed toffee pistachios and caramel sauce

The 360 degree view of the harbour was amazing, making Taronga’s venue the ultimate spot to have a wedding. Desserts were soon served consisting of a pear tart tatin with caramel sauce and cinnamon ice cream alternating with a white chocolate baileys mousse with espresso centre, crushed toffee pistachios and caramel sauce. Delicious!! 

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The wedding cake looked elegant with pretty white roses wrapped around the two tiers. It was a moist chocolate cake with a light butter cream icing. Speeches were made and together the couple cut their cake as we all raised our glasses to celebrate this glorious occasion. We said our goodbyes, wished Lauren and Nick a safe trip to Vegas and waved as the prince drove his princess off on a yellow Harley.

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missemzyy xox

June 14, 2013

Missemzyy

0 Comments

  1. Mary Nesbitt

    June 14, 2013

    Soooo well written Em ! How do you become a food critic and end up on Masterchef?????

    Sent from my iPad

  2. Tea with Erika

    June 16, 2013

    That must have been a lovely wedding party! So much attention to detail! Hope they live a long and happy life together!

  3. Sue Spooner

    June 26, 2013

    Thank you Missemzyy for such a lovely description of my nephew’s marriage ceremony (well actually the wedding feast) to the beautiful Lauren. I was stuck here in England eating baked beans on toast! The meal sounds amazing and you describe the food well along with the ambience of the celebration. Whatever will you say when you go eat at The Quay which I did last January – a must do, but save up. Hope to read more from you. Sue

    • missemzyy

      July 1, 2013

      Thanks Sue for your kind words!! I am very excited as mum and dad are taking me to The Quay for my 18 birthday!! Looking forward to try the snow egg! The support is much appreciated xx

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