It’s been a bit busy around here over the last few days… zipping here, zipping there….. I just found out that our wedding is appearing in this coming months’ Country Style Magazine….. can’t wait to see it….. incase you missed our wedding on the blog a while back… ten months ago, wow, that has gone fast… you can see part one here and part two here … and if you are super keen our honeymoon here.…
Here it is… Honeymoon in Pictures! After finally arriving into beautiful Queenstown en route from Christchurch …long story…due to poor visibility we had to be redirected into Christchurch mid flight, which then entailed an eight hour coach ride from Christchurch to Queenstown… yes eight hours on a coach with literally a whole plane load of people… apparently this happens a lot …and here we were thinking that we would just ‘pop’ over to NZ for our honeymoon and not worry about losing time on a long haul flight… let’s just say we could of gone to New York…..we were greeted with the most incredible view. Everything looked like glass. The mountains, the air, the lake… couldn’t believe the beauty and perfection of it all. We picked up our hire car Corolla and hit the icy tracks to Glenorchy to our first destination Blanket Bay.
So much beauty everywhere; even the wild grasses captivated me.
The lodge at Blanket Bay encompasses the most breathtaking views of the area.
If only it was summertime to indulge in a swim on the lake and jump off the pier into the depths.
Timothy O caught a cold so he tuckered in to the lemon and honey with hot water… which meant I did too…. I didn’t want to miss out on the delicious looking concoction.
After staying at Blanket Bay for three days we drove to Moeraki, with the single purpose…. to dine at Fleur’s Place.
As the day turned overcast and the sea winds bellowed, our table upstairs felt very low fi and comforting; Timothy O and I arrived early and left late. After reading Fleur’s book it was so special to be able to share her special restaurant and be in her space.
After Moeraki we drove up to Kaikoura to stay at Hapuku Lodge in one of their tree houses. I didn’t realise at the time though Hapuku Lodge is also a deer farm!
If you look carefully you can see Timothy O waving… silliness.
The tree houses at Hapuku would have to be the most considered environment we have ever stayed. On one side of the tree house there was the sprawling deer farm with snow capped mountains and on the other was an olive grove with views of the South Pacific Ocean. The level of comfort was extraordinary. The pillows, the mattress, the mattress topper, the sheets, the duvet… I could keep going… I pulled that bed apart after the first nights sleep to find out who could make such delicious bedding!
Whenever I am staying for an extended length of time anywhere I like to personalise the room. Timothy O and I foraged around the area and came back with lots of foliage on a morning walk.
Picnics by the sea.
Picnics in the olive grove.
And then there was Annie the deer…. the most heart melting animal you could ever cross. She greeted us with her long batting eyelashes and lots of licks…. and in return we gave her little apples, pats and cuddles.
Some of the local mobile industries… Frankie would fit right in!
By the time we arrived at The Bay of Many Coves the weather had taken a bit of a turn which set in for our entire stay. We tried bush walking… it got dangerously slippery… we kayaked…. until it rained… we read…. we looked at the sea…. then we discovered Hannes…. Hannes Bareiter, the German chef at The Bay of Many Coves. For the whole duration of our stay we literally counted down the minutes until we could experience Hannes’ cuisine. Each night we would just let him decide what we would have, complete free reign! Timothy O and I have wined and dined ourselves all over the world and with out doubt Hannes’ sensibility and approach to food was so refreshing and striking.
Then we said goodbye to New Zealand….
And arrived home just in time to celebrate Timothy O’s birthday.
We decided upon a long European style lunch for our reception. I’m such a sucker for a long table filled with friends and family, so having our reception like this was an absolute priority.
To decorate the table we decided upon fresh lemons and limes on branches. The fragrance so fresh. My mother and I collected buckets and buckets of lemons and limes from the little local church community garden at the end of our street, while Timothy O gathered more citrus from our ‘super farmer friend’ Mr Scott – thank you Mr Scott.
The amazing Rick who has a sign writing business called Frank Creates painted the lunch menu and wine selection for our long lunch. Rick also did the sign writing on Frankie our caravan last year (click here for a refresher). Rick always seems to know exactly what I’m after… and he is a very cool guy with great taste.
Our lunch was accompanied by Logan Winesof course. Many of you may know how much I loveLogan Wines; everything from the tasting notes all the way down to the wine label is done with such craftsmanship and quality. Having Logan Wines there was like having old friends at the table.
We found this wonderful drinks dispenser from Dunlin Home and thought that a little ‘refresher’ would be a good idea to welcome guests into the reception area. The restaurant manager Mitch Jones from Spicers Peak Lodge came up with an absolute pearl of a cocktail for our guests.
Being a winter wedding outdoors we were afraid people would feel the chill, so I came up with the idea to give guests a wool lap blankets to keep themselves warm and to take home. I really should not have worried as it was a sparkling winters day, I think sunscreen was more in order!
Again, my girlfriend Sally Ogilvie from Studio Sixty came to the rescue and lovingly blanket stitched all the lap blankets for us, extremely time consuming and repetitive, what dedication…look at those stitches! - thank you so much Sally and apologies for the finger sprains!
It was so emotional looking around the table watching our friends and family enjoying themselves with one another.
The lunch (and all the food for that matter) which chef Ash Martin and his team at Spicers Peak Lodge prepared for our guests was outrageously perfect and completely complimented the surroundings. Leading up to the wedding we met with Ash to talk about the lunch concept. Timothy O and I are big supporters of fresh and local produce and when we told Ash this he was completely on board, sourced such a high standard of produce and took it to another level. It was such a relief to be able to collaborate with Ash and his wife Andrea about this concept and for them to both be such avid supporters themselves.
For our ‘wedding bomboniere’ for our guests we created a fresh produce table to pick a bag to take home with them. Again, chef Ash was behind this concept 100% and found some great local produce for us. Some of the produce he sourced was actually the first crop from some of the flood affected farmers who endured the devastating 2011 Queensland floods which occured 18 months ago.
We included wedding photographs of our parents and grandparents.
I decorated the lodge with bundles and bundles of shed deer antler.
Our wedding cake made by Flour and Chocolate . I found this 1950’s wedding ornament about 12 years ago (when hardly no one was doing so called ‘vintage’, let alone ‘vintage weddings’) and I never had the heart to get rid of it.