Here is part two of our recent wedding. If you missed part one here it is. If you would like to hear a bit more about our wedding you can visit wedding photographer Nikole Ramsay’s blog post or have a look at Nikole’s Facebook page here.
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 Wines of course. Many of you may know how much I love Logan 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!
Our huge wreath filled to the brim with beauty from Hacienda Flowers.
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.
Special blanket embroidery from Sally O
The blue grass band The Company.
Everybody singing along to ‘Sea of Love‘, our bridal dance.
The End. xx
KARA’ S FAVOURITES
Shop the Storyvisit the shop