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.
Is this what you have been waiting for….. I think it is….
Here are our wedding photographs…. Timothy O and I were married on Friday the 20th of July at Spicers Peak Lodge on the Scenic Rim in Queensland in the most idyllic of locations. There is so much I want to say and people who I wish to thank, I’m not sure if I will be able to fit it into just one post. I may have to split it up… this way we can go on the journey together and not miss any of the little details… you know I love the details!
We asked our dear friend photographer Nikole Ramsay to shoot our wedding for us. Nikole and I met many years ago in London. As many of you know Nikole and I collaborate regularly as a photographer and props stylist team, so it felt like a natural choice to ask Nikole. You can see more of her work here and here… for now don’t go anywhere, make yourself comfortable and enjoy our wedding. For us it was the most incredible day brimmed with love, joy and pure ecstatic happiness.
We invited 30 of our closest friends to our lunch time wedding at Spicers Peak Lodge two hours out of Brisbane. We chose Spicers Peak Lodge as it was where Timothy O proposed to me and also because Spicers Peak Lodge offered such flexibility in hosting our unique wedding. They never said ‘no’ once to any of our requests… and there were many many requests. Nothing was ever a problem, not even me redecorating the lodge the day before with two ute loads, a trailer and two cars’ worth of propping. The staff shared the journey with us like it was there own. Incredible.
We came up with three options for our guests; stay for two nights – being the night before the wedding and the night of the wedding or stay for the night of the wedding and party into the evening or just come for the day.
I designed our invitations with much thought and love, incorporating the dusty pinks and faded browns of the landscape of the Scenic Rim region. Just before I sent them to print I thought they needed a little ‘lift’, a bit of ‘perk’. I asked Sydney handwriting connoisseur Aleksandra Schutz to write our names in her trademark flirty font. Instant ‘perk’!
Being a destination wedding there was a little travel involved, so we sent out a playlist in the mail in advance to all of our guests with some of our favourite music to listen to on the drive out.
We also asked those staying for the night of the wedding to learn the words to ‘Sea of Love’ sung by Phil Phillips included in the playlist…. our guests didn’t know it at the time, however it was to be our bridal song and they were going to have to sing all the words out loud! Nothing like an activity to do while road tripping! As we drove past sun faded pastures and clusters of iconic silver gum trees we listened to The Rolling Stones, Andrew Bird, Nick Cave, The Dirty Three, Evenings, Johnny Cash and more. It was such a great way to get the show on the road and to wash the city off.
Once we arrived there was plenty of set up work. I’ll share the ‘behind the scenes’ shots later. Fast forward to the morning of the wedding!
Pin holes for the family, with our girls feathers.
I asked Anneliese Gomez of Hacienda Flowers to do our flowers which were absolutely perfect. (I loved them so much I didn’t want to leave them to go on our honeymoon!) The pin holes were made from our girls chicken feathers – of course, thank you Bettina, Gigi and Coco (Nigella’s black feathers didn’t work). We had the most bursting extra large wreath imaginable, as well as some beautiful vase arrangements. Dusty pink and blush roses, parrot tulips, pepperberry, wax and pink blushing brides… the whole gang were there. So beautiful.
Our rings in a birds nest which Timothy O found a few months back.
Something borrowed… from my very thoughtful friend Sally Ogilvie from Studio Sixty. This was a gift from Sally’s sister to Sally on her wedding day. I felt very special and honoured when Sally offered it to me to wear.
Something Blue…. I teamed Sally’s pin with my Country Women’s Association pin… not that I’m part of the CWA… maybe one day if I get better at making scones.
The fabulous makeup artist Jacqlyn Nelson from Mecca Cosmetica doing my make up.
A gift to my father from Timothy O; his wedding tie and monogrammed pocket square from The Cloakroom.
My girlfriend and hairdresser Sonya Alexander helping me do my veil.
The trellis that our friends and family ingeniously helped erect the afternoon before.
The old piano we found and made into a sound system and signing table.
Jo Betz our endearing marriage celebrant who guided us through so much preparation work with such positivity! Love your work Jo!
We decided to have a ‘Ring Blessing'; it was a great opportunity to take some time to look around and really take in the moment. Our rings were in a little nest which our gorgeous friend Catherine passed around to each of our guests to hold and to take a moment.