Being invited to a wedding to witness a precious day in a couple’s lives is an honour for any guest. Arriving at the reception venue is a moment full of anticipation, especially when a beautiful meal is promised.

Jaime and Dale chose me to be their wedding photographer for their wedding at Spicer’s Clovelly Estate. Spicers Clovelly Estate was recently voted the Best New Tourism Development at the 2010 Tourism Queensland Awards and I can see why.

So what was on the menu?

First Course; Steamed green and white asparagus,pea puree, prosciutto di parma, hazelnut and lemon emulsion.

Second Course; Mooloolaba spanner crab, melon sous-vide, black pepper and vanilla bean vinaigrette.
Third Course; Seared Harvey bay scallops, glazed duck confit, mango puree, duck ham and toasted cashews.

Fourth Course; Medium rare roasted black angus Sirloin, sautéed mushrooms, pommes puree, lardons and caramelised shallots.

The Long Apron at Spicer’s Clovelly Estate.

Assembly of Fifth Course; Lindt Chocolate & honey mousse, honeycomb, crystallised violet ice cream and cocoa.

Fifth Course; Lindt Chocolate & honey mousse, honeycomb, crystallised violet ice cream and cocoa.

Fifth Course; Lindt Chocolate & honey mousse, honeycomb, crystallised violet ice cream and cocoa.

At the end of the meal, Chef Cameron Matthews and his team were summonsed to the reception room to front the guests… to receive a round of applause for a job well done.

Congratulations Cameron, David and everyone at Spicer’s Clovelly Estate.