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Olive branches are a thing of simple beauty. Their smooth deep green leaves with contrasting silvery grey undertones provide a serene colour palate for a wedding – especially when paired with a soft peach or rose gold.

This DIY olive branch wreath tutorial is a brilliant way of easily and economically incorporating greenery into your big day. Making a few wreaths in varying sizes would create a beautiful backdrop for a bridal table, or a focal point above the dance floor.

The olive branches themselves should be readily available at your local florist – if not, ask them to order some in for you. Even better, if you have a friend or neighbour who has an olive tree or two – offer them a free pruning service.

As always, take your time with the arrangement. Pour yourself a tea or glass or wine and enjoy the process of building the arrangement around the hoop.  It’s amazing what you can create!

You Will Need:
1 x hula hoop
Brown kraft paper
Scissors
Sticky tape
An armful of olive branches
A ball of jute twine
1metre length of grosgrain ribbon

What To Do:
Step One. Cut strips of brown paper approximately an inch wide. Take the first strip and using a small piece of tape, stick it to the hula hoop. Wrap the brown paper strip around the hula hoop and fasten the other end with another piece of sticky tape. Repeat until the entire hoop is covered.

Step Two. Cut the olive branches into manageable pieces (approximately 30-40cm). Set aside. Now, cut the jute twine into 10cm lengths.

Step Three. Working slowly from the centre outwards, attach the first olive branch by tying twine around the base and fastening it to the hula hoop. Tie the other end of the branch to the hoop with another piece of twine.

Step Four. Repeat Step Three until you are happy with the result. You’ll want to keep building on the arrangement until it has an even coverage over 1/2 to 2/3 of the hoop.

Step Five. Using the scissors, trim any excess twine from the arrangement. Tie the piece of grosgrain ribbon around the top of the hoop and hang.

 

Ms Chinoiserie Says: So elegant – such an easy way to add effortless chic to wedding day styling!

About Jessica: I’m a writer and a lover of words and stories, pretty papers and flowers. I find great satisfaction in creating something beautiful from the simplest of materials. I’m happiest in a home bustling with conversation and music, sitting at a beautifully decorated table surrounded by good friends and delicious food – with a glass of champagne in hand, of course!

Fresh raspberries are one of my favourite additions to cocktails. These gorgeous little red gems of fruit have an amazing balance between sweet and sour and make a really delicious addition to the classic Moscow mule.

Our Russian Raspberry Mule is a beautiful way to create a Spring version of this classic cocktail. Serve it up in a copper mug and let your garnish of mint and fresh berries steal the show. For an added kick, a little raspberry liqueur would certainly add a special something to this delicious drink.

Ingredients:

  • 4 fresh raspberries
  • 2 fresh lime wedges
  • 15 ml lime juice
  • 3 bruised mint leaves
  • 50ml vodka
  • Ice
  • Ginger beer
  • Extra mint leaves and raspberries for garnish

Method:

In a cocktail shaker, add raspberries, lime wedges, lime juice, mint leaves and vodka and muddle together.

Strain this mixture into your copper mug, add ice and top with your favourite ginger beer. Stir.

Garnish with fresh raspberries and mint leaves.

Recipe and image by Polka Dot Bride.

Test out your master chef skills with our mouth-watering Belgian white chocolate rocky road recipe. Created by Showtime Events Centre‘s award winning Executive Chef, along with the lemon curd tartlets, vanilla bean panna cotta topped with chia raspberry gel and the petit chocolate eclairs (so delicious!), it has been a hit on our menu for a while now and it is the perfect sweet treat guaranteed to impress at any party.

Start with:

  • 600g white chocolate
  • 500g mini marshmallows
  • 80g shredded coconut
  • 90g toasted pistachios (roughly chopped)
  • 20g freeze dried raspberries
  • Pinch of salt

Get baking:

1. Melt white chocolate.

2. Line a baking pan with greaseproof paper and set aside.

3.  In a bowl, combine marshmallows, shredded coconut, pistachios and 16g of roughly crushed freeze dried raspberries.

4. When white chocolate is melted, pour into the marshmallow mixture, add a pinch of salt and mix together.

5. Spread marshmallow mixture evenly onto baking tray.

6. Crush remaining freeze dried raspberries and sprinkle on top.

7.  Place in fridge to set for at least 2 hours before cutting to desired size.

Makes approximately 60 bite size pieces.

Enjoy!!!

Love the Showtime Family xx

Image by Image Eight

Ms Chinoiserie Says: Definitely guaranteed to impress – and so easy! Hard to stop at just one piece though….lucky the recipe makes 60!

About Showtime Events Centre: Our award winning venue boasts spectacular views of Melbourne’s city skyline and is superbly positioned along the Yarra River on South Wharf. With a vibrant mix of the old and new, our venue has retained heritage features whilst incorporating current and stylish contemporary designs to create a modern, open space with delightful original touches.