Pulling off a surprise wedding is no easy feat. but Bride Anthea managed to do just this, and keep to a gorgeous theme (polka dots – we love it!). Here are her words of advice!
“..At the beginning you have so many ideas and ways you see your wedding, but I think it’s really helpful choosing a main theme so it gives you something to focus on and not get too overwhelmed by the whole experience. ”
Andrew and I were married on Saturday the 26th of April 2014. It was the greatest moment of our love story which started I guess at my 21st birthday party 2 years before. Andrew and I had been friends during college and while we drifted apart for 3 years it was obvious to friends and family when we were reunited that something special was about to happen!
Our day began with the stormiest of weather but halfway through getting ready the clouds dissipated, the rain stopped and the sun came out, our day couldn’t have been more perfect!
My dream gown was found by owner of Little White Bridal Boutique and personal friend Robyn Greenwood, she rang me up one morning to announce she had found “THE DRESS” a Justin Alexander – Sweetheart gown with a button-down lace back and a illusion neckline, I also wore the Whiskey and Lace Samantha Wills cuff and my handmade Radiant Cut engagement ring which Andrew had designed with the help of my best friend.
My grandmother, mother, bridesmaid, maid and matron of honor and myself got ready at Peppers Resort at the Seaport precinct in Launceston and it was such a fantastic setting for all the fun, tears and laughter a group of girls can have. My makeup artist Kat Flesfader and hairdresser Rachel Segda both came to the hotel to help us get ready along with our videographer Georgia Segda and photographer Yvonne Segda to capture all the moments along the way!
My gorgeous girls were dressed in custom 50′s styled black cocktail dresses designed by myself and made by the talented Jacqui Johncock, and each wore a gold cuff (each maid a different gold) that I had gifted with that morning along with custom made robes!
In keeping with the rustic wedding theme we decided on a mixture of fresh and paper flowers which were created by Sharee Brown and Tamar Valley Roses and the outcome was pretty amazing if I do say so myself.
We exchanged handmade rings by Claudia Jewelers in Hobart, Andrews a two toned white gold and platinum band and mine and channel set band of princess and baguette diamonds!
For the reception Tamar Valley Roses also provided us with posies of Lysianthus and Babies Breath for our centerpieces my bridesmaids and I created! Jemma at Tamar Valley Cakes made our 4 tier marbled chocolate wedding cake which also had a tier of orange and almond cake for our gluten free family and friends to which we have the top tier saved away for our first anniversary! Our cake was set atop the most fantastic cake display I have ever seen which was custom made for us by Gabbi and the team at Event Avenue. They also strung the fairy lights and festoon lights and decorated the Brickendon Estate Barn where we held our reception catering for 100 people, the end result was absolutely magical. When I first saw the inside of the Barn I was speechless, it was everything and more then I had imagined and dreamed of!
We were incredibly lucky to have the AMAZING Reuben Koops (a personal friend) entertain our guests at our reception and then danced the night away to a custom playlist of songs requested by our guests via RSVP! Our guests were also entertained in the form of a photobooth at our reception which also served as our guest book!
At the end of the day Andrew and I were incredibly blessed by the love and generosity shown by our family and friends, it was truly one of the happiest days of our lives and the perfect start to our forever!
Ms Gingham says: What a gorgeous bouquet! I love the little paper flower boutonnieres also. Gorgeous!
Caitlin says: My name is Caitlin and I am 22 years old, a chef and recently married to the most amazing man I have ever encountered! I live in Tasmania with my husband and our two dogs and we are renovating our home before we start the next chapter of our lives together!
It was a surreal day, as neither of us had yearned to have a lavish, traditional wedding – but love turned that sentiment around. Up until our early twenties we lived five minutes from one another in Perth – before we met as cadet journalists in the Goldfields ‘red dirt’ mining town of Kalgoorlie. Leaving the red dirt behind seven years ago we moved to London and then returned to Perth, because what we really yearned for was a tranquil, riverside setting. We held our wedding ceremony and reception at a yacht club perched on the banks of the Swan River in Western Australia’s picturesque enclave of Peppermint Grove.
I worked closely for many months with Adelaide-based wedding gown designer and couturier to the stars, Paul Vasilef – who heads up label, Paolo Sebastian. The custom gown surpassed all of my expectations – with off-white Italian embroided lace applique over a French tulle base, which was semi sheer, with further layers of nude, pink and sand tulle underneath – adding contrast. The gown featured an illusion neckline and mermaid silhouette, with a detailed lace back and gorgeous train that glided down the aisle. Working with Paul Vasilef was absolutely incredible. He’s so down to earth and talented, and really understood the aesthetic I was chasing. That’s why it’s important you always choose a designer that already creates gowns you would sell your house to wear. The fact I chose Paul out of several other designers speaks volumes – as it’s quite a long trip from Perth to Adelaide. Amazingly though, he was able to do my consults via Skype – including measurements and fabric selection. Just incredible.
A tough choice for me was whether to wear my hair up or down on the big day. I feel more glamorous with my hair down but with the gown’s lace detailing, I opted for a sleek, low knot bun. My hair was styled by Marie Cain at Head Studio, while Aimee Smart from Allure Beauty Couture used her amazing skills to create a glamorous look with smokey eyes.
While we wanted a modern wedding that would offer some structure to make our 150 guests comfortable, we didn’t want it to feel too stuffy or have the formalities drag on for too long. The ceremony ran for around 20 minutes under the experienced guidance of celebrant Dennis Buckle, with me walking down the aisle with my mother to Johnny Cash’s rendition of ‘Rose of My Heart’. With the river sparkling beyond a foreground of Peppermint trees and lush green grass, the Royal Freshwater Bay Yacht Club ceremony was captured gloriously by Jemma Keech Photography.
It was completely surreal standing at the top of the stairs with my mum as Johnny Cash’s lyrics rung out over the yacht club. It was then that I realised this big moment was about to happen after all of the months we had been waiting. Blake says: “When I saw Samantha, I just thought she looked so beautiful. And as much as I wanted to not smile too much, I couldn’t help it.”
Following the ceremony, the bridal party walked down to the banks of the Swan River for some quick shots.
Inside the reception, a gorgeous vine and bougainvillea hanging feature with naked drop bulbs hung proudly above the bridal party table, which featured candles and a gold mirror centrepiece. For the table arrangements, I chose simple white tablecloths with a mix of baby’s breath, orchids and roses, and a scattering of tea and cylinder candles with gold accents. The tables featured off-white menus printed with taupe tones and name place cards enlivened with a geometric gold foil pattern. The simple style followed a similar vein as the wedding invitations – which were lovingly created by Little Peach Co – an invitation design and printing house in Brisbane. The invitations included simple Helvetica font, with our names in gold foil letterpress and the remainder of the wording in light grey letterpress. We wanted to keep the invitations fresh and modern – and different.
Invitation photo from Samantha’s personal collection.
Guests enjoyed a two course meal, having the option to choose from a creamy garlic prawn and rice entrée or the Szechuan duck with seared scallops, while the mains on offer were grilled barramundi with parmesan polenta or a rack of lamb, green beans and red wine jus.