Today Wedding & Event Management Services  is featuring an interview with Ian Perry & Penny Stratford from the great new Limestone Coast business Seasoned Catering. With over 45 years of culinary expertise between them, this highly talented duo could be the perfect choice for your next wedding or event.

Ian – What makes you different from other caterers?

We like to tailor our menus to suit our client’s needs and will work in with the location of the event. We pride ourselves on being a versatile catering business that puts the client first. We like to visit the clients in their home to discuss their event and only work on one event on the day giving our clients absolute exclusivity.

Penny – How long have you been in business and in catering in general?

I have been in the catering industry since I was 17 years of age working part time while I was studying Business Management (Hospitality and Tourism) at University. Locally I have worked at The Gallery in Robe, with caterer Kirsty Mann and at the Naracoorte Caves. I have front of house experience gained by working at both the MCG in Melbourne and the Tennis Centre.

Seasoned Catering team - Ian Perry & Penny Stratford

Ian – can you make a specialised menu for your client e.g. what about a family recipe, organic menu?

Actually our first function was an all organic menu so we are very adaptable to our client’s dietary needs. We can also create and develop amazing menus to match our local wines also and have prior experience in this field by working closely with both Rymill & Hollick Wines and many Beefsteak & Burgundy groups. 

 Ian – What are some of your speciality dishes?

One of my speciality dishes that I am extremely proud of is my ‘Sugar cured ocean trout with fennel panacotta’ and one of my favourite desserts is ‘Chocolate Chestnut terrine with chocolate almond soil and Amaretto icecream’. I also love working with Pork belly and duck.

Ian's signature dish of twice cooked pork belly, roast carrot and carrot puree, apple salad, caraway crisp and apple glaze

Penny – Do you provide staff and what other services do you include?

We will provide the food, assist the client to source the best staff for service and will hire any crockery, cutlery or glassware. No request is too big!

Penny and Ian –  What is your most favorite location where you have catered/worked at?  

Penny: Catering for royalty at a polo match in Cirencester, England

Ian: Buckingham Palace where I was invited for a short term contract and had the pleasure of cooking for most of the royal family including Princess Beatrice as she was growing up. Also I worked in Bermuda at a private resort for three years which was the most fantastic location with great fishing and fresh local produce!

Seasoned Catering's Chocolate macadamia brownie with salted chocolate ganache

To eat is a necessity, but to create a memorable event based on fabulous food is an art.” I so agree with that quote!

Thanks Ian and Penny for sharing your time with me and I wish you continued success with your business for many years to come!

Wedding & Event Management Services had the opportunity to interview creative cake decorator – Mandy Lynn. Mandy not only makes delicious looking cakes with the most splendid looking details but you can tell this cake decorator is truly passionate about everything she does. Mandy’s love for baking and design has turned her passion into a successful home based business. To learn a little more about Mandy Lynn, Cake Decorator we asked her the following questions:

Mandy how long have you been a cake decorator and how did you get started in your business?

I have been cake decorating for 8 years. I have always had a passion for cooking as a child. I grew up baking with my family and it has just grown from there. I had some initial training with Chris Henness (All Occasion Cakes) and I am a member of the Mount Gambier Cake Decorators Association which gives me the opportunity of networking with other like minded cake decorators and allows me access to inspiring guest speakers and training workshops. Everything beyond this is self taught.

What got you started in wedding cakes?

My friend was getting married and she asked me to make her wedding cake and I havent stopped since. I am lucky I don’t have to advertise because all my bookings are word of mouth.

Two of your favourite wedding cakes that you have made?

The first one would be three mudcakes – a dark chocolate layer followed by a white chocolate layer then finished with a brown and white stripe on the top layer. The whole cake was surrounded by one piece of white chocolate and topped with a quirky couple cake topper. My second favourite would be three suitcases made with a caramel chocolate mudcake layer, a chocolate and white chocolate mudcake layer and then finished off with the top layer being a traditional fruit cake. This was so different and really fun for me to make.

What cakes and flavours  do you offer your clients?

Traditional fruit cake, sponge cake, black forest cake and cupcakes with my speciality being mud cakes in delectable flavours like cherry ripe, chocmint, caramel, white chocolate and chocolate. I am open to any suggestions, love a challenge and any of my recipes can be adapted to dietary requirements and taste.

What are some of the 2011 trends you are seeing?

People are being more adventurous in their choices which is fantastic. There are bolder colours coming through – purples, blacks and a resurgence back to traditional sugar flowers. I have access to the latest cake toppers, diamantes and pearls so I can provide the bride-to-be with the latest styles and trends.

What is one piece of advice you have for brides to be?

I offer great customer service and deliver a top-quality product. Couples can book a design consultation with me to ensure they get the wedding cake they are looking for.  Brides often have very clear ideas of what they want while others need some help with the design. My advice is for couples to contact me as soon as they have set the wedding date or at least 6-8 months before their wedding. This allows me as much time as possible to plan and design their dream wedding cake after the first initial meeting. I offer follow up meetings with the client and tastings so that I get exactly the right flavour for their special day.

For all your cake needs contact Mandy Lynn today. Mandy offers personalised flexible service throughout the Limestone Coast region and a delivery service within 150kms from Mount Gambier.

Thanks Mandy for sharing your time with us and we have learnt so much about you and your passion for cake decorating. To contact Mandy for your dream wedding cake phone 0418 815 017 today!

Thank you to The Knot for sharing this clip - http://www.theknot.com.au/wedding-videos?id=zy83248d