Taste of Spring
Wednesday, 8 October 2025
From grazing tables to global flavours: what’s trending for Spring weddings and events
Featuring:
Michelina Lawson, Michelina Lawson Catering, Perth WA Michael Dominici, Sirromet, Mt Cotton QLD
Love is in the air all through Spring, the favourite time of year for couples to celebrate their big day with family and friends. It’s also a prime time for all kinds of family celebrations and corporate events.
This month InSeason spoke with Perth-based chef and caterer Michelina Lawson and Michael Dominici, Executive Chef Sirromet winery at Mount Cotton near Brisbane, about how the event landscape has changed in recent years.
A casual affair
A three-course, sit-down dinner or lunch is no longer the default for many event planners. Michelina says these traditional meals account now for only around half her bookings, with a clear move towards more relaxed, interactive catering styles.
“For around half of my clients I will do a three-course meal, but the rest would be more casual, like canapés, grazing tables, sharing plates, food trucks, tacos, or even pizzas,” she explains. “It’s quite different to what it was three or four years ago.”
Michael couldn’t agree more. “I think the new style of wedding is moving away from ‘do you want chicken or beef?’ he reflects. “In fact, it’s not just weddings, many of our events are going for a more casual food offering, with simple food but with very high quality produce.”
He adds that charcoal pits are a popular feature of outdoor events at Sirromet. “People love the flavours and aromas of meat cooking over charcoal, it’s a trend that isn’t going away.”
“I think the new style of wedding is moving away from ‘do you want chicken or beef?’ he reflects. “In fact, it’s not just weddings, many of our events are going for a more casual food offering, with simple food but with very high quality produce.”
Social grazing
While Michelina believes a budget-conscious preference for backyard and bush weddings has partly fuelled the trend for grazing tables, it’s also because they create a festive atmosphere and a colourful display for photos and social media.
“Yes, grazing tables are all over Instagram!” Michelina chuckles, adding that they look beautiful, but the downside is that there can be wastage. To combat this, she often suggests clients offer individual grazing cups on the table.
“For example, we do a cup with salami, fruit, and cheese – people can walk around and mingle with a drink in one hand and their grazing cup in the other.”
A shared feast
At Tuscan-inspired Sirromet, Michael and his team have also moved with the times. “Most of our wedding planners these days like what we call a Feasting Menu, which is share plates you pass down the table.”
He says this features a first course of antipasto platters, then choice of two hot dishes plus a range of hot and cold sides. “I think it’s a bit more catering-friendly and it means there’s something for everyone.”
“It’s also a great way to break the ice and get to know the other guests,” adding that he enjoyed this style of feast at his own wedding.
Michelina, who has built her company’s reputation on Mediterranean-inspired menus, says in recent times she has offered many other cuisines, reflecting Australia’s multicultural palate.
“People are after Mexican and Tex-Mex foods, Spanish tapas, even Eastern European dishes like Polish pierogies,” she says. “I’ve got a wedding coming up where we’ll be making over 400 pierogi dumplings, although they’re labour intensive it’s for couples who want something a bit different.”
International flavours also connect back to personal stories. Michelina enjoys building menus that reflect the couple’s heritage or favourite foods. “It has to have a story to it,” she says. “Food brings people together to celebrate, but it also represents who they are.”
Hot tips for chefs
“I think the most important thing these days is not to overdo it,” Michael advises. “Times have changed, and we no longer want chefs doing huge amounts of hours, and I don’t think we need to.
“Think about simplicity and go with that – find the best ingredients instead of trying to put too much on the plate.” He adds that using sauce bases then adding your own flair saves labour and time.
Michelina also offers some practical advice. “For outdoor and cocktail-style events, you need to match the menu to the setting, with foods that travel and hold well. Think about timing and conditions.”
She also says it’s important to listen to your clients “Sometimes chefs just want to cook what they want, but you really need to listen. People often prefer something casual and approachable.
“Yes, food is important, but it’s also about bringing people together to celebrate that moment in time.”
“Think about simplicity and go with that – find the best ingredients instead of trying to put too much on the plate.”
Get creative and level up your grazing platter or canapé offering with party pies loaded with indulgent toppings.
- Brie slices topped with salmon pearls
- Tomato sauce, grilled button mushrooms and bacon crumbs
- Sweet chilli jam and cheddar
- BBQ sauce and cornichons wrapped in pastrami strips
- Aioli with anchovies and black pepper
- Slices of cucumber topped with smoked salmon, red onion and dill
Create a platter with a mix of toppings, or encourage guests to build their own!
Party Pies
6 x 560g
Don’t forget the sauce! Everyone loves Heinz ‘Big Red’ Tomato sauce as an accompaniment, whether it’s served alongside a shared platter, as a dip for canapes, or adding colour and flavour to your grazing table.
Smoked and barbequed meats are best partnered with a generous dollop of Heinz BBQ Sauce, adding a slight tartness and more-ish smoky flavour.
Keep a bottle of Heinz Big Red on hand for a range of delicious sauces and dressings, from seafood cocktail sauce and thousand island dressing to sweet & sour and Tex-Mex ketchup for dipping.
Big Red Tomato Sauce
3 x 4L
Featured Products
Beef Lasagne
6 x 2.1kg
Original BBQ Sauce
3 x 2L
Beef Stroganoff
10 x 1.3kg
Caramel Flavoured Syrup
4 x 3L
Butter Chicken
10 x 1.3kg
Chocolate Flavoured Syrup
4 x 3L
Chicken & Mushroom Lasagne
5 x 2.6kg
Maple Flavoured Syrup
4 x 3L
Country Bake
5 x 2.6kg
Strawberry Flavoured Syrup
4 x 3L
Curried Prawns
10 x 1.3kg
Vanilla Flavoured Syrup
4 x 3L
Indian Beef Curry
10 x 1.3kg
Vanilla Flavoured Custard
12 x 1L
Potato Bake
5 x 2.6kg
Soy Sauce
3 x 4L
Premium Mince Beef Lasagne
5 x 2.6kg
Worcestershire Sauce
3 x 4L
Spinach & Ricotta Cannelloni
5 x 2.1kg
Apple Juice
6 x 2L
Spinach & Ricotta Lasagne
6 x 2.1kg
Australian Pineapple Thins in Syrup
3 x 3kg
Thai Green Curry
10 x 1.3kg
Diced Beetroot
3 x 3kg
Tuna Bake
5 x 2.6kg
Orange Juice
6 x 2L
Vegetable Lasagne
5 x 2.6kg
Pineapple Juice
6 x 2L
Beef Lasagne
24 x 220g
Sliced Beetroot
3 x 3kg
Macaroni Cheese Pasta
24 x 200g
Whole Baby Beetroot
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Spaghetti & Meatballs
24 x 200g
Chicken Gravy
7.5kg
Twista Pasta Bolognese
24 x 200g
Rich Brown Gravy
3 x 2.5kg
Aussie Sausage Roll
24 x 125g
Rich Brown Gravy
7.5kg
Chunky Angus Aussie Beef Pie
12 x 175g
Tuna Chunks In Springwater
6 x 1kg
