Three months ago I had the best day ever….it was the day that Nick and I got married and had an awesome party with all our family and friends.
We had the wedding on my family’s beautiful sheep and cattle farm in the tiny town of Walcha. It was a serious operation with a lot of love, dedication and creative flair from everyone involved. My super clever dad who is a farmer and a sculptor worked tirelessly to design and build the marquee using fallen timber from our property & recycled grain cover sheets, along with many of the other elements of the wedding, including the bar, the ‘long drop’ toilets and the gent’s urinal for the reception, and the bench seating and ‘altar’ at our bush chapel, and the wedding night teepee.
The details of the wedding were pulled together by mum and I with the help from all of our family and many friends along the way, with everything from pouring soy wax candles, dip-dying napkins, making table runners and drying and tying flower posies to name just a few. It was amazing watching everything fall into place after months of imagining what you thought it might look like.
I was constantly being asked if I was going to be doing the catering for my wedding….!!???! Considering I wanted to actually be at my own wedding I was definitely not going to be stuck in the kitchen! I recruited the amazing Katrina from Relish Catering who I worked with to create our perfect wedding menu…and she sure did deliver the goods!
Choosing the food was a lot of fun. We started with delicious canapes and cocktails in the garden after the ceremony. When everyone moved to the marquee for the reception we had an entrée of tapas style share platters. As we are on a sheep farm, we wanted the main to be lamb, so we created the dish of a middle eastern style rack of lamb on a bed of pearl couscous with tabouli & marinated feta. Amazing. Dessert was roaming dessert canapes, including the most delicious portugese tarts.
However, I did still want to add my own touch to the food so I took control of the deliciously indulgent cheese table which was spilling with Australian & imported cheeses including my favorite; a beautiful blue cheese with an amazing truffle honey drizzled all over it, all accompanied by fresh figs, dates, honeycomb, nuts, crackers and more. Accompanied with dessert wine on the side…the cheese table was a massive hit with the partyers later in the night!
We of course had the cake too, lovingly created by alex from miss marion bakes, who was also one of my beautiful bridesmaids. The base cake was a seriously moist & delicious white chocolate, raspberry & olive cake, topped with a gorgeous moroccan lemon, orange blossom & yoghurt cake. Yum!
There were so many little touches that contributed to creating the ‘vibe of the thing’. We had our beautiful letterpress invitations created by Erin from the collector’s room. My dress was made by the amazing Amanda Garrett. Our totally sexy cars were on loan from a close family friend…the perfect backdrop to dress up a farm wedding. The mis-matched bridesmaid dresses, the gorgeous flowers and so much more…..
When the drought broke the day before the wedding, our worries about heat and dust had turned into serious mud & leakage problems. Stresses were high with the idea of our beautiful outdoor bush ceremony being washed out. Luck was on our side though. The stormy skies obediently waited & worked wonders for our talented photographer Cass from Loop the Loop, before unleashing the drought-breaking rain when we were safely inside the reception marquee later in the night, when everyone was too busy dancing to even notice.
For more photos from Cass, and the story from another angle, head on over to the gorgeous Hello May to see the feature they did on our wedding this week!
all photos: Loop the Loop Photography