Bree & Brendan
This beautiful Northern QLD celebration is intimate and stunning. The backdrop is a hidden location, quiet, away from the hustle and bustle of the city and so beautiful for Bree and Brendan.
Bree tells their story. “Brendan & I worked together for 6 plus years before we started dating. We had both secretly fancied each other for a long time but neither of us were forth coming in saying so which is why it took so long. Our boss played cupid, running back and forth between us, telling us what the other said, trying to get us together. It worked! ”
The beautiful photography today is by Marina Locke Photography . I love Marina’s capture of light and her beautiful captures of the love, moments and details of the day.
Bree’s colourful bouquet consisted of “David Austin roses, assorted cottage flowers & assorted herbs. We both love cooking & gardening so the addition of herbs personalised our flower arrangements.”
All Strings Attached traveled to entertain the guests, Bree remembers “Band members Emily, Nick and our bother in -law Scottie traveled 6 hours to play an amazing mix of Celtic gypsy music that had guests aged from 3 years to 84 years, up and dancing. ”
Bree wore a V Neck gown from Saja.
Bree describes the day as ” Better than we could have ever imagined. OK, maybe 3 sentences. A small informal intimate gathering of our nearest & dearest in a magical setting. ”
Of their photographer, Bree says “We fell in love with Marina Locke’s use of lens flare in her shots. The clouds unfortunately came out on the day but Marina was still able to make our wedding photos shine. ”
As her ‘something borrowed’, Bree wore jewellery her sister had worn on her own wedding day from Sapian Arts.
Pretty My Love styled the wedding, the guests and the newlyweds celebrated on the verandah of Captain’s Lodge in Agnes Water.
As wedding favors, guests received “Brown paper bag travel packs which consisted of an apple, home made muffin & jam drops, assorted nuts, dried fruit & sesame snaps. ”
Bree made a caramel & burnt fig jam mud cake as the wedding cake. She recalls, ” My friend Julia iced it & arranged some flowers on top the morning of our wedding. Brendan’s father, Ivan, a forestry worker, found us the perfect wood cutting for our rustic cake.”
The entire wedding was catered by Bree, Brendan and their families. Bree recalls “It took two days but the end result was well worth it. Some of the most memorable moments for us leading up to the wedding was spent in the kitchen with our loved ones. The quality of food was very important to us which is why we decided to do it ourselves. Platters of finger food & mini tastings of our favourite dishes flowed throughout the night including Vietnamese rice paper rolls with nouc cham (made by a large table of family & friends), Herb falafels with roast capsicum hummus, Roasted pumpkin & fetta mini quiche (made by my sister, Meagan), Chorizo, tomato & butter bean stew with sour dough, Baby potatoes with guacamole, Vietnamese chicken wings with ginger dipping sauce, and Lamb madras curry with my Nana’s yellow rice. Dessert consisted of Mini black forest trifles in jam jars (Made by my friends Julia and Sheeny), Brendan’s pavlova with passionfruit curd and elderflower cream (made by his cousin Rebecca… Brendan was busy..lol) & Brendan’s apple crumble & custard (made by the man himself ) We also cheated and bought some macaroons. ”
Congratulations Bree and Brendan! Thank you for sharing your wedding day with us! Thank you also to Marina Locke Photography for sharing the photographs!