Peter Rowland Catering has been a shining light in the hospitality arena for over 50 years, delivering total hospitality solutions to some of Melbourne's largest venues, major events and private clients.

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Founded by Peter Rowland OAM in 1962, Peter Rowland Catering has become an intrinsic part of Melbourne’s food culture. The multi-faceted business goes beyond event catering to include retail solutions, hospitality consulting, restaurant, café and venue management. The team of world-class chefs, food designers, stylists, event producers and hospitality managers can deliver any style of event in any location. 

What sets Peter Rowland Catering apart?

We simply relish bringing the art of food, drink and hospitality to life. By staying ahead of current market trends and demands, we can create almost anything our clients desire. Whether it’s a cocktail celebration, lavish banquet or enthralling food installation, our team will set to work creating menus, producing styling, adding creative touches and managing the entire day. We can create a totally personalised gourmet experience where imagination is the only limitation. We can also offer our clients exclusive access to some of Melbourne’s most renowned wedding venues and locations. 

What advice do you have for couples planning a winter wedding?

Winter weddings offer a unique opportunity to celebrate the brisk months of the year. Often venues and suppliers will be more easily available during winter months, which is a big plus when planning. Winter lends itself to light and neutral colour schemes as much as dark and moody palettes. Create a romantic atmosphere using textured fabrics and warm mood lighting, take advantage of the beautiful foliage and flowers in season and all the gorgeous produce and flavours. Winter climates also lend themselves to very dramatic and evocative wedding photos!

Describe the winter dishes you would recommend for a wedding in cooler weather.

Winter produce offers plenty of robust and bold flavours that can add a level of indulgence to your wedding. Making the most of seasonal produce is what will set your menu apart. Whether you are having a cocktail-style or sit down reception, shared menus or à la carte, there are always so many inspiring flavours during the winter months. Some of our favourite dishes include:

-          Local Bass Strait scallop, apple purée, barley miso and crisp prosciutto
-          Yearlingfillet medallion, sticky braised rib, fondant potato, shaved asparagus, onion jam, jus
-          Honey poached pear, mascarpone sabayon, burnt butter crumb, fresh berries

It’s also a great time of year to add a decadent cheese table or dessert station!