Your reception will play quite a large role in your wedding day, and in turn the food served at your reception will help create the atmosphere and tone of your special event! 
To help you plan for this very important part of your day we will be profiling chefs at  reception venues across Australia - and where better to start than Emporium Hotel Brisbane.
 
Emporium's Head Chef, Peter Lunn is by all accounts quite an amazing guy and has lead an exciting life travelling all over the world to many spiritual places, which has in turn influenced his cooking style. Shown to the left is his exquisite Moroccan Spiced Chicken Breast with Roast Vegetable Cous Cous and Minted Yoghurt Dressing. 

Peter shares his influences with us:
Work: 
What do you do?
Head Chef at the Emporium Hotel, a flagship 5 star boutique hotel in the Valley. It’s a dynamic, multipurpose kitchen, serving the hotel, cocktail bar and catering for corporate events, weddings and seminars.
What do you like about what you do?
The off the wall characters I’ve worked with, the increasing multiculturalism of food, using great ingredients and the way a busy service sorts the wheat from the chaff.
Home:
Where do you live?
In Wavell Heights, with my soon to be in-laws, a cat, fish, metamorphosing tadpoles and a vegetable garden. 
What do you enjoy about that suburb?
It’s a leafy, hilly suburb close enough to bike to the city, with backyards sanctuaries, no big shopping complexes, its like a glimpse of what Brisbane was doing decades ago. Great city views too.
Play:
What do you like to do in your spare time? 
Try to play Indian Classical Music on the sitar.  It’s such a profound form of music and also a wonderful paradoxof relaxation and stimulation.
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