Radish Events

A view from our side 😘

Pasta station is one of our favourites atm, with our chefs cooking 2 pastas live at the event, Italian-themed styling, big bowls of Parmigiano and pangratatto 🍝

Featuring our Head Chef Joseph 👨‍🍳

This one at , shot by

❤️ Homemade cherry tomato passata, confit garlic, basil, black olive & fried capers

💛 Creamy cacio e peppe, served with pecorino & garlic pangrattato

An out-of-the-ordinary antipasti grazing for .williamson8 's book tour a few weeks back, at one of our fav venues 🖤

Our take on "poor-man's tart", made with hazelnut meal and topped with wattleseed sugar dust. It's a centrepiece in our Grazing Tables, and also available as a dessert for buffets and brekkies 😉

Cacio e pepe tapioca squares 🧀😍
Crunchy outside, cheesy on the inside. Topped with freshly cracked black pepper and grated Pyengana cheddar from (TAS)

Sushi night at the 🍣 for a very extravagant Bday!
planned with , clicked by

Our Head Chef Joseph and Owner Henri 🖤. This dynamic duo is responsible for ensuring your food tastes like magic 🪄 and your special day is one to remember! 👨‍🍳🧠

That, plus some olives, warm focaccia and a glass of white. Thanks.

Tried thinking of a clever caption here but really just wanted to post a photo of our cool new T-shirts that we're absolutely in love with 😍😂

Thanks ! 🙌

📸 by 💪

Paella 😍 and chef Eun 🧑‍🍳💪, at one of the hottest venues at the minute , for 's celebration

We use all green-listed seafood in our paellas, following the GoodFish Sustainable Seafood guide by . Featured here are King Prawns from Spencer Gulf (SA).

Caramelised cabbage, macadamia tahini, our seaweed seasoning.

📸 Shot by the incredible

Taco station 🌮 up at for the legends Delaicee and Barnewall! Still missing those late summer vibes ☀️

Food stations are super popular with our wedding couples at the moment, and we love it! They are a more casual and interactive approach to the reception.

The current hits are Taco Station, Pasta Bar and Paella. If you're planning your wedding or know a mate who is, feel free to reach out and we can help you figure out how to bring this to life 😘

Port Phillip Bay (VIC) Snapper crudo, betel leaf, seaweed crisp.

Grazing for Max and Amanda's engagement party 🤍 who wisely moved their celebration from its original location at a park due to rain forecast, into their beautiful apartment, and it turned out to be a bright sunny day outside after all 😅
But hey, Murphy's law - if they hadn't changed it, it probably would have rained! Always good to have a solid wet weather plan 😘💪

Loved catering for you two!

🥂 to these legends!! 💪 🖤

HER SACRED: the dream wedding GIVEAWAY is here 📣

We've joined up with .rae and a whole bunch of incredible wedding vendors to stack up a $70,000 wedding giveaway! Yes, you read that right. You could win everything for the perfect Wedding including your gown, styling, catering (from yours truly), jewellery, hair and make up and so much more. Best of all - you’ll have your wedding featured in Hello May and across all participating vendor’s socials! Check out the vendors in the slides above and have a read on the website of what each one is offering.

TO ENTER
1️⃣ Head to the link in our bio and submit your details on the campaign website.
2️⃣ Follow and follow everyone they are following (these are the vendors involved) – each connection brings you one step closer to the dream!
3️⃣ Tag a friend under the original post on who deserves this magical celebration of love!

For Extra Entries
- Share the competition to your stories and tag !
- Tag more friends in each of our account's images related to the giveaway!

Competition Timeline
Closes on March 14 at 11:59 PM
Winner announcement on March 21 at 7 PM

Important Reminders-
Read the Terms and Conditions on our website before submitting your entry.
Keep your profile set to PUBLIC from March 14 to March 21 for verification.

Let the countdown to 'Her Sacred: The Wedding' A Dream Giveaway begin

Don't miss your chance to be part of this extraordinary celebration.

📢 We're hiring!

An Event Coordinator legend who will take care of our wedding and private event clients.

Job description in the Linkedin ad in our bio ☝️

Main responsibilities:
- look after our wedding and private pipelines from start to finish
- develop and manage our relationships with venues and wedding planners
- help us provide even better experiences to our dear couples and private clients

Must:
- be passionate about sustainable / ethical practices
- have experience in the wedding / events industry
- have great comms, organisation and sales skills

If you know someone who might be keen, please help us get the word out =)

We were featured in the Wedding Planning Guide, on sale now! Two pages of our Henri doing a full Catering breakdown for your weddings. A few topics:

❓️how much to allocate for catering
❓️what a standard consultation looks like
❓️how to go about menu development
❓️how to avoid under (and over) catering
❓️what happens with leftover food
❓️and much more...

Cover art with paintings by
Bloody well done Hello May team, the issue looks awesome.

Our photos by

We do love our pickles 🥒

🥒 They're a great way to preserve veg at their peak, explore different flavours and use them again in different seasons
🥒 Also a great way to use up offcuts and surplus veg
🥒 And they're just delicious, that's the main reason really =)

We use a sea vinegar (top left jar) to make up an awesome crudo dressing, and a homemade vegan ponzu (not in the photo) to make the base dressing for our watermelon tartare.

Didn't expect this one to be one of our most popular dishes, but it makes sense. Charred cabbage wedge, roasted NSW macadamia tahini, house-made furikake seasoning.

Was definitely a hit at our recent lunch hosted by 🍷

📸

How often do you get to cater for a gig with as the live act?? 🤩

Amazing celebration put together by the rockstars at for (also a fellow BCorp!) 🙌

Held at one of our favourite venues, the Cell Block Theater ().

Thank you for having us! 🧑‍🍳🖤

📸 by Peter Morgan

Sometimes you gotta keep it simple. This twice-cooked crispy kipfler potato dish is humble, but it hits the spot every time. Especially on cold days like these. It's comforting, super crispy on the outside and creamy on the inside, and the rosemary / sage / thyme just elevate the whole thing by adding a warm fragrance to the dish.

Ah, and we fry them with the skins. They're tasty and they crisp up beautifully!

We love it when guests come back for seconds or thirds (or even fourth) helpings, and our Taco Station is ranked high on the 'repeat scale'.

Tortillas grilled on the spot, a variety of toppings to choose from, and zero judgement from us if you mix guacamole + refried beans + pico de gallo + pulled pork + salsa roja + pickled cabbage. In fact we love you for it 😂😘

📸 Alex Jack Photography

No boring salads here.

Fresh and still snappy sugar snaps, green beans, Willowbrae fetta, toasted hazies and juicy figs.
Back when it was still spring/summer ☀️

Buffet for the lovely Cat & Alex on their big day =)

📸 .heather

Chef Joseph was definitely in his happy place making this insanely delicious paella for the lovely Drew & Ash at their wedding!

Our food stations have been a popular go-to for couples looking for a more casual approach to their reception. They're fun and interactive as food trucks would be, but with a more elevated and styled look, high quality produce and pro service.

We recommend getting a couple stations plus canapés for a full service - on this epic day we also had a Pasta Bar and a Taco Station, along with glorious weather! ☀️

Thanks again for having us Drew & Ash! ❤️

📸 Alex Jack Photography

Cheeks & tails beef croquette 🐮

Slowly braised pasture-raised beef cheeks and tails, picked off the bones, and turned into an indulgent croquette (crumbed and fried).

You'll find this one in our canapés menu, or as part of our beef platter menu for sit-down dinners 😋

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This is how we make our table snack 🧑‍🍳

This crazy looking fella is our house-made tapioca crisp, sprinkled with our veg off-cut powder, and OhMyGoodness sauce (term coined by our Head Chef who kept forgetting the name "green goddess sauce" lol).

Swipe right to see the process 👉️

1. we collect the offcuts of veggies like leeks, carrots, ginger, and dehydrate them
2. this get blitzed into a powder
3. then we cook, spread and dry tapioca starch into a thin layer, so it looks like a sheet of glass
4. break this into smaller bits and puff it in hot oil
5. sprinkle it with the veg powder
6. finally, we serve it with a dollop (more like a smear) of OhMyGoodness sauce, which is made with tahini and fresh herbs!

We serve these + olives + pickles + focaccia as table snacks on our sit-down events, for guests to enjoy as they get their drinks topped up before dinner. They add a nice bistro vibe and are great conversation starters!

What's your favourite table snack? Let us know below 👇️

📷️

EOFY is approaching and many of our corporate clients are planning some truly fun and engaging events for their staff, and we love being a part of it!

If your planning an event for your company - or would love to see your team organise one - reach out to us! We can help you toss some ideas around 😉

📩 [email protected]

Photos from a recent event at Porsche , captured by 📷️

Our canapés and grazing were a bit too popular at last year 😅

If you haven't called us to talk food for your wedding yet, hit us up 👉️ [email protected] 😘

We get these lovely pastured raised eggs from 🍳🥚, which are delivered in reusable trays, collected by their team in the next delivery.

We love everything about this, and this is the sort of circular system that needs to happen across the board. Thank you 🙌👏💛

Swipe to check out a delicious deviled egg, with browned ras el hanout butter 🧑‍🍳