Bloom Providore shows us what the future of food at events might look like… and we like it!

As a small event management agency, we really pride ourselves on the close relationships we build with our clients. We believe, in order to create a seamless event that always hits the brief (and then some), we should become part of our client’s team and they become part of ours – almost like a family. Because of the close bond we create, it’s always exciting to take on new clients and discover they’re not only a joy to work with, but a brand we can really get behind – clients like Bloom Providore.

As Australia’s first gourmet plant protein, Bloom Providore is on a mission to design a sustainable food future – one that is limitlessly good. We loved working with such an interesting, forward-thinking, values-driven brand. “Bloom Providore has an amazing team who are truly passionate and great fun to work with,” explains Kelly Lewis, Founder and Managing Director of Flying Ruby Events. “It was the perfect collaboration with a client who had a very clear vision of the end result from the very start. At the same time, they allowed us to add our creativity and logistical expertise. I love working on these smaller events as we get to really focus on the finer details.”

“Guests entered the space, greeted with cocktails, which we curated with the talented Andrea Gualdi to ensure we had all Australian ingredients,” explains Kelly. “The sweet sound of harpist Jake Meadows played in the background and a selection of Bloom Providore canapes were served for guests to enjoy. We also produced a beautiful layered tablescape, and focused on organic, natural textures. We brought in every single element in the room to make sure we nailed the natural, earthy aesthetic of the brand – from furnishings, cutlery and glassware to plates in various designs to showcase each dish. We introduced partners to the event, like Mr Black coffee liqueur to produce a dessert cocktail. And keeping the focus on sustainability, we produced the menu on Australian native seed paper which guests could take home and plant!”

Of course, the venue needed to be aligned with Bloom Providore’s vision and the Piper Rooms at Ovolo Hotel Woolloomooloo were the perfect choice. “I love working with Ovolo – the brand oozes quirkiness and always offers an incredible food and beverage experience,” says Kelly. Interestingly, the Piper Rooms are the only original part of the Woolloomooloo wharf still left. “As a result, it was the perfect space to use – featuring original, natural wooden floorboards, high ceilings and quite a rustic, industrial approach.”

And then, of course, there was the extraordinary food…

“When it comes to the ‘vegetarian option’ for events, the days of pumpkin and sage risotto are done,” declares Kelly. “Just as non-alcoholic beverage options are becoming a must at events, very quickly we’re seeing a trend where plant-protein options are making their way onto contemporary menus.”

The menu for the Bloom Providore event was, not surprisingly, as innovative as it was delicious. It was overseen by esteemed chef Ian Curley, co-owner and chef at French Saloon and Kirk’s Wine Bar, and Director of restaurant consultancy group Exec Chef. He was joined by four other masterful chefs from around Australia. (Pictured below)

Chef Michael Jackson kicked off proceedings with a Verdue Stuffed Pepper. Bloom Providore was served with banana pepper, eggplant kasundi and poached taro. Next up were Plant-Based Parcels presented by chef Matthew Bentley. The dish comprised of Bloom Providore with cabbage, apple compote, kimchi and sriracha butter emulsion. It was then time for Tortelloni Non Tradizionali, presented by chef Jiwon Do. With Bloom Providore, tortelloni, seasonal vegetables and saffron, it was described as “an Italian spectacle on both the plate and palate”. Finally, chef Isa Raku presented “a tasty spin on a traditional Spanish dish” – Planta Cocido, made up of Bloom Providore, Jerusalem artichokes, cauliflower puree and salsa macha.

So, how did it all go down? Exceptionally well with the many chefs, food writers and industry leaders in the room. “With Bloom Providore, the taste is so similar to eating mince while the texture is far more delicate,” says Kelly. “I was really inspired by the menu and how diverse the meals were. I’d actually love to produce a dinner party using the product, it’s so diverse. I genuinely don’t think anyone would notice it was a non-meat alternative if you didn’t tell them.”

If you’d like Flying Ruby to create a magical event for your brand, contact us HERE.