Grosvenor Hotel’s Espresso Martini

The quintessential Melbourne cocktail is the Espresso Martini. Whenever these cocktails are served at weddings, the guests rave about them long after the night is over. Also, people are all about the ‘recovery party’ these days (you know, the get together that takes place the day after the wedding, where guests exchange special stories from the night before?). If you serve these wake-me-up cocktails at your recovery party, you might just go down as the best wedding hosts in history.


30ml Cariel Vanilla Vodka 20ml Pedro Ximenez
20ml Licor 43
45ml Espresso
3 Coffee beans


  1. In a cocktail shaker, shake all ingredients hard
  2. Strain into a chilled Martini glass
  3. Garnish with three coffee beans
Recipe and image from the Grosvenor Hotel via Reymond Communications

Walking back down the aisle together, your first journey as husband and wife, is a moment that should not be lost. The tradition of throwing confetti began in Italy, where guests would throw grain, rice or flowers to bestow fertility and prosperity. Aside from these good wishes, the process of tossing confetti makes the moment feel like the celebration it is, and the petals strewn across the floor afterwards really do create the most beautiful mess. And let’s not forget to consider how great the photos will be! This DIY tutorial for Petal Confetti Paper Cones is a simple one with very few materials. We used a combination of rose and carnation petals. You could ask the florist from your wedding if they could save any petals from creating your bouquets and arrangements. Or, if you aren’t sold on the floral display, use large multi-colour confetti, eucalyptus leaves, foil stars or whatever fits with you and the theme of your wedding day.

You Will Need: 
6 x sheets of white card (we used 210gsm)
6 x sheets of pale pink cobweb paper (we found ours at a craft store)

Glue tape
Flower petals, leaves or confetti

Step One. Take one sheet of white card and measure 20cm on the long side. Trim at this point so the dimensions of the paper are approximately 20cm x 21cm.

Step Two. Repeat the process for the cobweb paper so you have a piece the same size.  Using glue tape, glue the cobweb paper directly over the white card with approximately 4.5cm overhang to form a ‘border’ on one side.

Step Three. Roll the two layers up so they form a cone.  Use glue tape right along the side to secure. Repeat for each cone.

Step Four. Create petals with your flowers.  Rose petals are great as they stay in a great, un-wilted condition for days.  We used a combination of hot pink rose petals and pale pink carnation petals.

Step Five. Spoon petals into prepared cones. Place them in a box and keep them in a cool place, ready for your ceremony. It is a nice idea to have a good friend or family member hand them out to those seated on the aisle during the signing of the registry. Have your celebrant or MC instruct guests to toss the petals when the bride and groom walk back down the aisle.

Tutorial and images by Jessica Derrick.

Ms Zigzag says: There are many spectacular moments during a wedding, but none beat the sense of joy and celebration that takes over you when the “just married” couple walk back down the aisle together as husband and wife. Make it rain petals and confetti! 

About Jessica Derrick: 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!

We’re a little bit in love with Lola Berry here at Polka Dot Bride! Just like us, she is all about feeling good and putting out happy vibes into the world. Her latest book, Beauty Food, that just dropped last week contains recipes that make you feel good from the inside out. Lola calls this dish “Glowy Bircher,” however for the sake of our blog, we’re renaming it “Glowy Bride’s Bircher” because we think it is the perfect breakfast fuel for the morning of your wedding, plus the majority of the prep can be done the night before – and anything to eliminate extra stress on wedding day is a bonus in our book!

The lovely Lola says, “This is a brilliant all-round anti-ageing dish, not just because of the antioxidants and fibre the prunes contain, but also because I’ve added a hint of turmeric, which also has antioxidant, anti-inflammatory and anti-ageing properties (as well as giving it a nice yellowy-orange colour).”

Bridesmaids, this one is for you! Whip this up for the bride-to-be on her wedding morning and make her feel all glowy and good from the inside out!


1 cup (100 g) rolled oats 1⁄4 cup (40 g) almonds, roughly chopped

1⁄4 cup (30 g) walnuts, roughly chopped

1⁄4 cup (40 g) chia seeds, plus extra to serve

1⁄4 cup (30 g) sultanas

1⁄4 cup (45 g) pitted and chopped dates

1⁄4 cup (60 g) pitted and chopped dried prunes, plus extra to serve

1⁄2 teaspoon ground cinnamon

1⁄4 teaspoon ground nutmeg

1⁄2 teaspoon ground turmeric

1 1⁄2 cups (375 ml) almond milk or coconut milk

1 granny smith apple, grated

1⁄2 cup (140 g) of your favourite coconut yoghurt, plus extra to serve

maple syrup, to serve


Pop all of the dry ingredients in a large bowl and combine (it’s going to look like a regular muesli mix at this stage). Mix through the spices and almond or coconut milk, then cover and place in the fridge to soak overnight.

In the morning, fold through the grated apple, then fold through the yoghurt. Divide among bowls, top with an extra dollop of yoghurt, a couple of prunes and a sprinkle of chia seeds, and finish it off with a drizzle of maple syrup.

Serves 4–6

Images by Armelle Habib

Recipes and images extracted from Beauty Food by Lola Berry, published by Plum, RRP $24.99, available in all good book stores from 31 October.

About Lola Berry: Leading Australian nutritionist Lola Berry appears regularly on television shows such as The ProjectThe Today Show and A Current Affair. She is a spokesperson on nutrition and general wellbeing in print and on radio, and has a huge and interactive online following. She is the bestselling author of nine cookbooks: Inspiring Ingredients (2010), The 20/20 Diet (2012), The 20/20 Diet Cookbook (2014), The Happy Cookbook (2015), LolaBerry‘s Little Book of Smoothies and Juices (2015), The Happy Life (2016), Lola Berry‘s Summer Food (2016), Food to Make You Glow (2017) and Beauty Food ( November 2017).