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Alas, a destination wedding bound for Italy’s Le Marche region in Autumn may not be on the cards for all of us. Yet Queensland’s brides and grooms can still capture the flavour of the season – along with the Italians’ signature focus on family, friends and food – on their wedding day at The Spaghetti House Trattoria on Brisbane’s South Bank.

Scented with the fragrance of freshly sprouting basil and zesty citrus (not to mention the promise of rising dough), the trattoria can play host to relaxed weddings of up to 120 famiglia for a cocktail party or 80 for dinner. For our ‘Autumn Issue’, their bartenders have kindly shared with us the key to their Ferrero Martini. It’s a chocolate, hazelnut and limoncello-spiked treat, during that time of year when icy refreshment begins to take a backseat to pure indulgence. Who even needs wedding cake, when you can serve up a few of these babies after your reception feast?

Ferrero Martini by The Spaghetti House Trattoria

  • 30ml Frangelico
  • 30ml Gin
  • 30ml Baileys
  • 15ml Limoncello
  • Ferrero Rocher, to garnish

Shake well over ice and strain into a coupe glass. Garnish with a Ferrero Rocher.

About Ms Fleur De Lys: Aside from being Ms Polka’s Editorial Assistant, Ms Fleur de Lys is also Polka Dot Bride’s Melbourne correspondent so you’ll see her running all over town finding wedding inspiration.  As both a lifestyle journalist and cocktail aficionado, Fleur appreciates the power of words whipped up as deftly as a good martini.

1. Autumn hair comb by MagaelaAccessories 2. Gold leaf hair pins from ShinyBeautyStore 3. Floral hair pin by Leteria 4. Autumn hair crown by BloomDesignStudio 5. Gold Juliet Cap by beretkah,

 

Taking advantage of the public holidays and potential school holidays around Easter to celebrate your engagement or wedding? We have the most tempting cocktail – it’s so decadent it could even be served as an alternative dessert – for you to mark the occasion! Coogee Bay Hotel has come up with this chocolate egg inspired cocktail that your guests will never forget. It can even suit any kids in attendance; simply replace the grown-up stuff with extra chocolate and raspberry sauces.

For couples getting hitched in New South Wales, Coogee Bay Hotel is a beachside wedding venue that feels like a sublime escape yet is only 20 minutes drive Sydney city. And with a four-star boutique hotel on site, you and your guests will be in no hurry to leave.

P.S. This sweet treat is only available to the public at the hotel until April 22.

Easter Egg by Coogee Bay Hotel

• 30ml vanilla vodka (they use Stolichnaya)
• 10ml crème de cacao
• 10ml berry liqueur (they use Chambord)
• 15ml chocolate sauce
• 15ml sugar syrup
• 30ml cream
• 30ml milk
• shredded coconut, hundreds and thousands, melted chocolate, white chocolate chips, small solid easter egg, for garnish
• medium-large hollow chocolate Easter egg

Rim a coupe glass with melted chocolate and dip into hundreds and thousands. Add some shredded coconut to form a “nest” at the bottom. Then, cut or crack the top off of your hollow easter egg (you can use the broken chocolate to melt for the rim of your glass) and nestle into your glass with coconut. Combine all other ingredients – except garnishes – into a mixing glass with 3/4 cup ice. Next, stir until combined and chilled. Carefully strain into your Easter egg cup; you can leave the ice in if you like it frostier. Sprinkle over chocolate chips, extra hundreds and thousands and pop your small Easter egg on top.

About Ms Fleur De Lys: Aside from being Ms Polka’s Editorial Assistant, Ms Fleur de Lys is also Polka Dot Bride’s Melbourne correspondent so you’ll see her running all over town finding wedding inspiration. As both a lifestyle journalist and cocktail aficionado, Fleur appreciates the power of words whipped up as deftly as a good martini.