Pure, simplistic perfection. Beginning with an antipasto table filled with local cheeses, imported cured meats, sourdough breads, homemade relishes and chutneys, the tone was set. Guests were not attending a wedding reception; they were having dinner with us, just like they would in our home. They were eating food that we had prepared with love, especially for them. We transported our loved ones to our dining room, where food was shared and stirred excitable conversation. Long banquet tables were littered with our favourite dishes for all to graze upon and enjoy. The closing act was a magnificent dessert table in the form of a ‘bake sale’ complete with a violet-covered, carrot and walnut wedding cake, a gift from my groom.
This was the first wedding we catered together as Violets and Vinegar, but it was not to be our last.
People often ask us how we manage to work together in the kitchen. Who is the ‘Violet’ and who is the ‘Vinegar’? This is indeed debatable and diplomatically we leave the answer up to individual interpretation. Typically though, when we are creating in the kitchen together, it is far cry from the manic scenes of reality TV cooking shows. You won’t find a war-zone of banging pans, sleeves on fire or spaghetti splattered walls. The kitchen is where we are our happiest; we are together and with our first true love, food.