Thursday, February 3, 2011

Getting To Know... Ed Dixon Food Design

What’s your favourite part of your job?
In 2011 Ed Dixon Food Design is celebrating ten years!
I look back and think of all of the amazing parties, weddings and corporate events we have catered for and the highlight has been all of the wonderful people we have met along the way.

What are you reading at the moment?
I have a collection of new design and food books that I plan to take on holidays next week to Pambula. My husband and son will be treated to me testing out a few new recipes but mostly I look forward to simply devouring the beautiful food and design photography!

FAVOURITE FOOD TITLE: I’m most impressed by ‘Plenty’ by Yotam Ottolenghi.  It’s entirely vego and he references the fact that we should all consider eating meat a privilege.  That resonated strongly with me.
FAVOURITE DESIGN TITLE: Todd Selby’s ‘The Selby is in Your Place’. If you have not seen the website you must visit

What are you lusting after at the moment?
We have amazing treats here at our EDFD Abbotsford headquarters.  Every day we are challenged not to eat too many.  Our brownie recipe has not changed for ten years and we have a recent addition of gorgeous French macarons.
Oh....and I would also really love a painting by Gemma Smith.

Top three songs on your play list?

What is your favourite moment during a wedding?
As an event manager – when everyone hits the dance floor with big smiles, a belly full of delicious food ready to relax and celebrate.

Who inspires you?  
A wonderful group of top notch industry partners that we work with every day to produce beautiful events –

Just to name a few!


Favourite Cocktail?
Serving a cocktail or a fruity punch is a great way to kick off any event. From the EDFD cocktail menu I love - Red Tracksuit (vodka, Aperol, Italian blood orange, twist of lime).

What does it take to impress you?
A creative new idea

What is the best piece of advice you were ever given?
Be prepared

Favourite way to spend a Sunday?
Enjoying a long lunch in my garden with friends and family; dining on salads made from home-grown herbs, fruit and vegetables and pizzas fresh from our outdoor wood fired oven.

Black Tie or Casual?
Somewhere in-between.  At EDFD we are seeing a trend towards combining formality and fun. It’s not just about choosing a dress code; the style of your wedding menu has a huge influence on the overall mood.  We are increasingly customising menus so guests are only seated for the main course.  Canapés, entree and dessert are all served canapé style complimented by grazing tables of delicious cheeses, tapas and sweets.

Your suggestion for a new name for ‘Hens party’
Our chef who hosts our Hen’s Cooking Classes hears all kinds of names for Hen’s Parties.  Almost all of which I can’t repeat!

Your favourite hostess gift to give?
A bunch of peonies – I’ve never met a bride who doesn’t love peonies. 

What’s the best gift you have ever received?
My son Lofty and soon after his birth a beautiful Missoni bath robe.

Three words that describe you best.
Design obsessed, kooky, driven

Thanks so much for sharing with us today Ed. We are very much looking forward to having you at the Portobello Bride Boutique Wedding Market in Melbourne on March 26 and 27!

To find our even more about Ed and her team visit:
Website | Store

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