We can’t wait to watch the new season of The Wedding Bashers – set to air later this year – especially since we heard that local kitchen queen Zola Nene will be the wedding food expert on the show.
Zola recently kept audiences entertained with her clever critiques and bubbly personality as a judge on the The Great SA Bake Off, alongside Tjaart Walraven.
Do you need some insider advice on what to serve on that special day? Zola has you covered with her list of what she thinks is a definite ‘do’, and what can be left off the table…
Zola’s wedding food ‘do’s‘
Make sure the cake matches the theme
Be conscious of the feel of the wedding as a whole and avoid having a cake that’s an anomaly. It’s important to maintain your specific theme in every area of the event. Rather go with what fits than follow the cake trends blindly.
Stick to what you like
When it comes to food, it’s almost impossible to please everyone. There are so many diets and preferences these days that you’ll drive yourself crazy trying to accommodate every taste. In the end, this is your day so all that matters is that you’re happy.
Cut down on costs and serve the cake as the dessert
Often, the cake is actually ignored because it’s served at the end of the night when people are already full. Why not make it more of a focus by bringing it out right after the ceremony in the ‘cocktail hour’ or making it the final course of the meal? If you’ve spent money on it, it’s worth celebrating!
Family-style dining is a huge trend
Set up harvest tables with easy meals like stews or lamb shank. This gets the conversation flowing between the guests and will also help you save on costs.
Zola’s wedding food ‘don’ts’
‘Buffet’ is a dirty word for me
That style of dining at a wedding is my ultimate pet-hate. Nothing kills the merry atmosphere quicker than asking guests to queue for their food – and then serving that food in horrible stainless-steel trays. We can all do better than that.
Never serve warm bubbly
It often happens that the bubbly is placed on tables with the rest of the decorations, and by the time the speeches are over it’s turned flat and is room-temperature. Invest in ice buckets or wait until the last moment to have the bubbly brought out.
There’s no need to have drinks flowing all night
Weddings are expensive enough, and you’ll find guests don’t mind paying for their own drinks from the bar. Feel free to offer a welcome drink and something to toast with but, beyond that, it’s up to the individual. It also prevents people getting carried away and dancing on tables until 2am!
- By Features Editor Stephanie van der Plank