Choosing the Right Wedding Catering Style for Your Big Day Planning your wedding? One of the most important elements your guests will remember is the food. With so many catering styles to choose from, it can be a little overwhelming – but don’t worry, we’ve broken down some popular options to help you choose the perfect fit for your day.
At Simple & Beautiful Catering, we’ve helped couples across Margaret River, Busselton, Dunsborough, and Perth create unforgettable wedding experiences with food that’s both beautiful and satisfying.

1. Casual Stand-Up Weddings: Canapés & Fork BowlsIf you're planning a relaxed, social celebration where guests can mingle freely, a stand-up wedding is a fantastic choice.

• Canapés offer variety and elegance in bite-sized portions – ideal with drinks and conversation.
• Fork bowls are a more substantial option that guests can enjoy without needing to sit down.

One question we’re often asked is: “Will guests feel full with this style?”
Absolutely. Our menu packages are carefully crafted to ensure every guest leaves satisfied and smiling.

2. Relaxed Sit-Down: Beautiful Buffet DiningFor couples who want a more traditional sit-down setting without the formality, buffets are a perfect middle ground.

• Guests enjoy plenty of variety and the comfort of choosing their own portions.
• Buffets are great for large groups and big appetites – seconds (and even thirds) are always welcome!

We also style our buffets to suit your wedding theme – transforming them into eye-catching grazing displays full of colour, texture, and deliciousness.

3. Semi-Formal: Banquet Style SharingLooking for a balance between family-style warmth and seated formality? Our banquet menus are a crowd-pleaser.

• Meals are served to the table in platters and bowls for 8–10 guests to share.
• Choose from three mains and four sides, all beautifully presented and full of flavour.

It’s a wonderful way to encourage connection between guests – no buffet line required.

4. Elegant & Formal: Alternate Drop MenusFor a more traditional and elegant dining experience, the alternate drop is a timeless option.

• Guests are served one of two pre-selected meals (e.g. chicken or beef) alternated between seats.
• We also offer RSVP meal selection options if you'd like guests to choose in advance.

This is ideal for formal weddings, especially when combined with elegant styling and wine service.

Pre-Reception Ideas: Keep Guests Happy Before DinnerDon’t forget about the pre-reception period – often guests arrive hungry after a long day getting ready or travelling.
Consider:

• A grazing table
• Cheese platters
• Canapés and cocktails

This helps set the tone and gives guests something to enjoy while you’re off having photos taken.
We also prepare pre-reception hampers for the bridal party – perfect to enjoy during your photos with a chilled glass of bubbles.

Let’s Make It Simple & BeautifulWherever you're celebrating – from Margaret River vineyards to Bunbury beaches – we’ll help create the perfect catering experience for your day. Every couple is unique, and so is every wedding menu we create.
Get in touch with us today at sandbcatering.com to chat through your vision – we’d love to be part of your celebration.

INGREDIENTS

• 250g pitted dates, chopped
• 1 teaspoon bicarbonate of soda
• 1 1/2 cups boiling water
• 125g butter, softened
• 1 cup brown sugar
• 1 whole vanilla bean (split and seeded) or 1 teaspoon vanilla extract
• 2 large free range eggs
• 1 3/4 cups self-raising flour, sifted

CARAMEL SAUCE

• 1 cup brown sugar
• 300ml thickened cream
• 1/2 teaspoon vanilla extract
• 60g butter

METHOD

• Step 1
  Preheat oven to 180°C. Grease and line the base of a 7cm deep, 22cm (base) cake pan.
• Step 2
  Place dates and bicarbonate of soda into a bowl. Pour over boiling water. Allow to stand for 20 minutes.... then blitz with a stick blender.
• Step 3
  Using an electric mixer, beat butter, sugar and vanilla until pale and creamy. Add eggs, 1 at a time, beating well after each addition. Using a large metal spoon, fold through date mixture and flour until well combined.
• Step 4
  Spoon mixture into prepared cake pan. Bake for 35 to 40 minutes or until a skewer inserted into the centre comes out clean. ...allow to sit for 30 min
• Step 5
  To make the  sauce, combine all ingredients in a saucepan over medium heat. Slowly bring to a simmer. Reduce heat to low. Simmer for 3 minutes.
• Step 6
  Cut pudding into squares or rounds and serve with sauce, toasted walnuts and your choice of berry garnish.

Private Degustation Dinners – A Culinary Experience at HomeWe’ve had the absolute pleasure of catering several private degustation dinner parties recently, and we couldn’t resist sharing a few highlights. These dishes were thoughtfully crafted by our Executive Chef, Ray, who brings passion, creativity, and fine-dining flair to every course.
At Simple & Beautiful Catering, we love designing unique, elegant menus – and degustation-style dinners give us the perfect opportunity to explore bold flavour pairings, seasonal ingredients, and refined presentation. Many of our most loved canapés, buffet items, and banquet dishes have started as experimental creations during private tasting events just like these.

Sample Degustation Menu HighlightsHere are just a few of the standout dishes from recent events:

• Fresh Pea & Saffron Risotto topped with a Pan-Fried Scallop
• Textures of Beetroot – Slow Roasted, Pureed & Pickled, served with House-Made Labna
• Charred Cos Lettuce with Burnt Butter, Broccoli, Fresh Peas & Cashews
• Beef Wellington – Slow-Cooked Beef wrapped in Puff Pastry with Mustard, Mushroom & Spinach
• Tian of Prawn with Avocado, Tomato & a Sweet Hint of Watermelon
• Slow Roasted Vegetables with Candied Walnuts & Balsamic Reduction
• House-Made Pappardelle with Slow Roasted Duck & Red Wine Jus
• Chocolate Five Ways – Macaron, Dark Chocolate Cake, Mousse, Ice Cream & Ganache with Double Cream

Each dish is designed to take guests on a journey – a progression of flavours, textures, and visual beauty that makes dining an experience, not just a meal.

Private Dining with a Personal TouchWe offer private chef experiences across Perth, Bunbury, Margaret River, and the South West, perfect for intimate dinner parties, special occasions, or food lovers looking to indulge at home. Whether it’s a romantic evening for two or a celebration with friends, we tailor every degustation to suit your preferences and dietary needs.

Thinking about hosting your own degustation night? Contact us to discuss our bespoke private dining packages – and let us bring restaurant-quality food into the comfort of your home.

Spice Is Life – And We’re Not Afraid to Use It At Simple & Beautiful Catering, we absolutely love our spices. There’s something magical about the way a single pinch of the right spice can transform a dish from ordinary to unforgettable. From canapés to curries, we use a bold range of spice blends to elevate our catering menus across Perth, Bunbury, Margaret River, and beyond.
My personal obsession with spice began early – I was four years old, cooking my first “masterpiece,” a one-pan mince dish that leaned more on creative expression than culinary technique. Let’s just say my parents’ polite enthusiasm was the real MVP that night.
But the real turning point came years later, when I had the privilege of working with Chef Amit Gupta, who now runs the incredible Cumin Courtyard in Queensland. Under his guidance, I began to understand the true art of spice – not just what you use, but how you use it. Toasting, grinding, making pastes or powders – each method pulls out something completely unique from the same ingredient.

Spices We Love (and Can’t Cook Without)At S&B, our pantry is packed with spices that we use in dishes across our wedding catering, event menus, and private dining experiences. Some of our favourites?

• Cumin – earthy and grounding
• Turmeric – vibrant and healing
• Cardamom – floral and fragrant
• Curry Leaves – aromatic and unmistakably comforting
• Sumac – zesty with a tangy twist
• Cinnamon – warm and sweet
• Black Cumin & Caraway – subtly smoky and complex
• Kashmiri Chilli – mild heat with a brilliant red hue

We use these to add a touch of whimsy, warmth, and authenticity to our dishes – whether it’s a lamb shoulder with cardamom jus, a turmeric-infused canapé, or a cinnamon-spiced dessert that guests are still talking about weeks later.
Whether you're planning a gourmet wedding in Margaret River, a corporate event in Perth, or simply curious about what’s in our spice drawer, we’re always excited to share our love for flavour and fire (just the culinary kind).
Stay tuned – and stay spicy.

Perfect Pairings: Rib-Eye & Cullen Mangan Red BlendThis week, we’re shining a spotlight on one of our favourite indulgent pairings – a rich, flavour-packed dish served with a bold local wine that brings every bite to life. It’s the kind of meal that makes your eyes close with the first mouthful… #droolworthy.
Our dish of the moment? Reverse-Seared Rib-Eye served with twice-cooked hand-cut chips, béarnaise, red wine jus, and a fresh hit of watercress. This plate is all about balance – silky fat, charred edges, and deep, savoury notes.
To complement it, we’ve chosen the Cullen Mangan Vineyard Merlot Malbec Petit Verdot – a beautifully balanced, fruit-driven wine from one of Margaret River’s most respected producers. With rich plum, cherry, and spice flavours backed by soft tannins, it pairs perfectly with the natural richness of the rib-eye.

Why It WorksWhen you're working with a premium cut of beef like rib-eye – especially one with good marbling – you need a wine with structure and depth to stand up to it. This red blend delivers in spades, enhancing the dish without overpowering it. It's a match made in catering heaven, and a perfect example of how thoughtful food and wine pairings can elevate your entire dining experience.
Whether you're planning a private dinner, a special event, or simply want to impress at your next gathering, this pairing is sure to be a crowd-pleaser.
Bon appétit!

Ocean Trout for the Win – A Summer Dish That’s Simple, Beautiful & Seriously DeliciousSome dishes shout for attention. Others just smile, glow in the afternoon sun, and quietly steal the show. This is one of those dishes. Light, elegant, and full of flavour, it’s Simple & Beautiful in every sense – and perfect for summer entertaining, garden lunches, or impressing your in-laws without breaking a sweat.
This cured ocean trout recipe is our go-to when we want to keep things classy without turning the kitchen into a war zone. Serve it up with a crisp white wine, a shady spot, and your best smug smile.

Ingredients

• 1200g fresh skinless ocean trout (no pressure – just get the best you can)
  
• 150g sea salt
  
• 150g caster sugar
  
• 1 cup dill, chopped
  
• 1 cup crème fraîche
  
• 2½ tbsp horseradish, minced (the good stuff – not from a tube if you can help it)
  
• ½ tsp lemon juice
  
• Radishes & micro herbs to garnish
  
• White pepper, to taste
  

MethodStep 1: Remove the line of bones from the trout with tweezers. Yes, it’s fiddly. Yes, it’s worth it.
Step 2: Mix sea salt, sugar and dill in a bowl. Smells amazing already, doesn’t it?
Step 3: Grab two trays the length of the trout. Spread half the cure mix in one tray, lay the trout on top, and cover with the rest.
Step 4: Cover with cling film, place the second tray on top, weigh it down with something sturdy (books, tins, small dumbbells?), and pop in the fridge to cure for 8 hours.
Step 5: Stir together crème fraîche, horseradish and lemon juice. Season with white pepper, refrigerate, and feel proud of yourself.
Step 6: After curing, gently wipe the salt from the trout with a damp cloth (don’t rinse – this isn’t a shower).
Step 7: Slice thinly across the grain and serve with shaved radish, micro herbs, lemon slices, and that dreamy horseradish crème.

There you have it – a dish worthy of applause (or at least a second helping).Whether you're catering a garden wedding, a summer soiree, or just want to feel like you’re on a cooking show in your own kitchen, this cured ocean trout dish is guaranteed to impress – without the stress.
You bring the wine. We’ll bring the trout.

The Return of the Wedding Banquet – A Feast to ShareThere are many beautiful styles of wedding catering, but one that continues to capture hearts (and appetites) is the banquet-style feast. Recently, we've seen a rise in couples choosing this abundant, family-style service – and it's easy to see why.
At Simple & Beautiful Catering, we love creating banquet menus that celebrate togetherness. Inspired by traditional feasts of the past, banquet-style dining invites guests to share generous platters of beautifully prepared food, passing dishes around the table and enjoying seconds without hesitation. It brings warmth, connection, and a relaxed elegance to any celebration.

Why Couples Love Banquet-Style CateringThere’s something timeless about sitting down to a shared meal with the people you love. Whether it's tender seared Angus sirloin, slow-cooked lamb, or grilled seasonal vegetables, the joy of helping yourself to a little extra is all part of the charm.
Banquet menus offer variety, generosity, and the ability to cater for different tastes and dietary preferences – all while encouraging conversation and a festive atmosphere. From long rustic tables in a vineyard to refined indoor receptions, banquet catering suits a wide range of wedding venues across Perth, Margaret River, and the South West.

Our Banquets Are Made for SharingWe make sure there's always plenty to go around – because great food is best when it’s shared (and even better when there's enough for seconds!). With a focus on seasonal produce, vibrant flavours, and thoughtful presentation, our banquet menus are designed to delight every guest.

Planning your big day? Let’s create a wedding banquet that’s memorable, meaningful, and beautifully delicious. Contact us to learn more about our banquet packages or view a sample menu.

So the key to a great low key party is simplicity...it's simple to throw a party... We mean literally, keep it simple.
From low key birthday celebrations to a impromptu weekend soiree with friends. The trick is to not worry to much about the event itself and just hit the basics really well. The basics are generally what people remember from a party anyway, great food, good music, great wine and most importantly great company! 

Great food: this is going to be an excellent exercise into what we love to do...sourcing the best produce - Go and grab some fabulous seasonal goodies and some well reviewed, tried and tested artisan delicacies for a kick ass tasting board or even your very own grazing table. This style of party food is a great set 'n forget way to keep all your guests well fed, you can even chuck some delicious  pastries in the oven and put these out to make sure everyone gets enough food. 

Drinks: this is another important one, you want to ensure everyone has something to drink so it can be best to provide beer, wine and soft drink and ask guests to bring other items if they wish. 

Great tunes: You may love renditions of chamber music, but your guests may not, so just pick a good radio station or  stream some chilled party music station for a no fuss approach to good vibes.

Setup: Standing functions are fine and a great way to mingle with everyone, but is a good idea to make sure to have atleast a few different spots for guests to take a break and  after Aunty Judy cuts that rug, she's going to need a breather.

We're on the downhill run to summer now, so start some planning, have fun with some quirky themes and make a space on the bookcase for that greatest host trophy!

This week we're going to take a quick look at a  wine pairing we did recently. The dish was a grilled fillet of Barramundi with red curry broth and julienne garnish.
A couple pointers on this one are the subtleness of the fish and not wanting to be overpowered, but also the heat coming through the spice component of the sauce. 
My personal preference  is for a  chardonnay with a little bit of weight and definitely a clean finish. Finding one with lemongrass, citrus notes will  help balance out those flavours and pair wonderfully with the crisp freshness of the julienne garnish.
Also a brisk Riesling with some lime & lemonyess (not a word?) can help cool those spicey mouthfuls.
We hope you  have a wonderful weekend!

​Ingredients
1 kg minced chicken
1 tbsp chilli powder
1 tbsp sumac
1/2 tsp salt
1 egg
1 cup bread crumbs
1/3 cup milk
1/2 cup smokey BBQ sauce, divided into two portions
1 red capsicum, cored and minced

Jullienne Vegetables
Baby Cos leaves
lime cheeks or quarters
sesame seeds
​greek yogurt

Method
Pre-heat oven to 180 deg Celsius.
In a small bowl, mix together the minced chicken, chili powder, sumac, salt, egg, bread crumbs, milk, 1/4 cup of the BBQ sauce and minced red capsicum until thoroughly combined.
Grab a small handful of the meat mixture and form a meatball that is about 1 1/2 inches in size. 
Pan fry until brown, then finish in a  medium oven for 8-10 min.
Brush remaining 1/4 cup BBQ sauce on top of the meatballs, and allow to rest for 5 min.
assemble your baby cos lettuce cups on a platter, with a sprinkling of the julienne veg mix. Place the meatballs on top with a drizzle of yogurt, pinch of sumac, sesame seeds and a squeeze of lime.
Call me to tell me how damn delicious this is!