The Grounds of Alexandria’s Executive Chef Spills The Berries On Summer Delights

The Bride’s Diary Team were delighted to ask Paul McGrath, Executive Chef of The Grounds of Alexandria, his take on current wedding cake trends (we particularly love number 5)…

Gone are the days of artificial fondant flowers; using a variety of fresh florals to garnish your cake has become increasingly popular. With so many to choose from, clustering different sizes and different colour tones together can really create a beautiful finish.  

2. Naked (or semi-naked)

2. Naked (or semi-naked)

This style of wedding cake has a much more rustic, bare appearance, with only a touch of icing that leaves the sponge underneath semi-exposed. They became quite popular a few years ago, and are still a very trendy choice for brides.

3. Layer Cakes

3. Layer Cakes

While many brides prefer traditional tiered cakes, those after a more contemporary style wedding are opting for layer cakes. They look beautiful with semi-naked icing – and fresh florals too! Create this cake yourself with Paul's own recipe: The Grounds Choclate Cake.

This is an icing trend that creates a really beautiful dripping effect as the icing overspills the cake – it's quite trendy at the moment but won't be around forever.

5. Grazing Table

5. Grazing Table
Catering Garnish Catering, Image Red Berry Photography

Pulling the focal point back from large wedding cakes as a centrepiece, brides are looking towards an abundant dessert grazing table; highlighting a smaller cake amongst a vast offering of different mini desserts for their guests to try.

About Paul McGrath…

Since 2015, Irish-born Paul McGrath has been Executive Chef at The Grounds of Alexandria – bringing top-notch pedigree to its laid-back laneways and gardens.

With fine dining experience in Ireland, UK and France, Paul hit Australian shores in the late 1990s, fast clocking up impressive executive roles across a range of Sydney restaurants and high-end catering businesses including Matt Moran’s MorSol group. In 2006, he opened his own establishment, Bistro Ortolan – a popular chef-hat-winning spot that operated in Leichhardt and later Potts Point.

His approach calls for honest, seasonal food that brings creative flair and fine dining standards to a less formal setting. In particular, he enjoys the collaborative working style at The Grounds, which combines creativity with meticulous attention to detail.

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