An Epic Riverside Celebration
Pop over to Hello May Magazine for the full scoop!
A decade, a toddler and a Spoodle into their relationship and it was time to tie the knot. Lucy and Damien fantasised about a glamorous far off elopement before they settled on the lovely seaside town of Yamba to celebrate their wedding. It was after all part of the fabric of their story; the town where they met and the town where they were engaged, so the perfect locale to wed.
At a picturesque spot on the river, the quirky Riverside Ranch was the winning venue and with the help of talented Sarah from Ivy & Co they created a blissful relaxed Tipi style celebration. Food was a really important factor for them so we designed a delicious menu for the day, with food moments that were sprinkled throughout the celebration.
Photography Aaron Shum
Local prawns, tail on and peeled -
Boozy homemade thousand island dressing
Dill and lemon crème fraiche
Ginger, chilli and black sesame syrup
Little Food- Finger Food
Crispy snapper, spicy salsa, coriander, tequilla mayo, little taco
Lamb filo cigars, harissa yoghurt dipping sauce
Vietnamese rice paper spring rolls, sweet chilli and macadamia, nahm jim dip
Basket of fresh Byron baked dinner rolls, butter
Rocket, witlof and pear salad, lemon dressing
Porcini and wild mushroom risotto, herb crust, frizzled basil –Milanese Parmagiano graters on the table for guests to grate their own
Morrocan carrot salad; black sesame, candied walnut, orange, coriander and parsley, spiced orange dressing
Whole side of ocean trout; beetroot and pernod infusion, baked with a fennel, pistachio and rye crumb, salted lemon sprinkle
Mediterranean slow roast leg of lamb, oregano, lemon and garlic stuffing, tsatziki drizzle, herbed pepper sprinkle
Roast potatoes in duck fat and rosemary
Steamed winter vegetables, lemon and extra virgin olive oil
Create your own waffle cone or gelato cup
Homemade gelatos – Hazelnut Chocolate, French Vanilla & Pistachio
Berry coulis, chocolate sauce, butterscotch sauce, chantilly cream
Homemade chocolate sprinkles, praline, fresh berries
LATE NIGHT SUPPER
Sweet Bangalow leg of ham with a spiced maple & Guinness glaze served hot from the oven, with crusty French bread, mustard & our homemade relish.