Jeremy and Aneela were married on 14th of April 2012 at a small private chapel in Mount Pleasant followed by a reception at Samsonvale Community Hall. A beautiful sunset ensured some magical photos before they celebrated with a country style banquet.
F R O M T H E B R I D E
Jeremy proposed at Lake Baroon in Maleny. We had spent a leisurely morning at the Maleny markets and then bought supplies for our picnic lunch, including lots of cheese from the Maleny Cheese Factory. There were a few people at the lake but they all decided to leave and as Jeremy proposed the sun came out from behind a cloud! When Jeremy produced the ring (one he had designed himself) I looked away & started crying & also forgot to say yes!
We knew we wanted to get married in the country and immediately looked for places in the Dayboro area. We wanted our reception to be in a country hall and use our own chef (Penny from Penelope's Pantry) so that we could design as much as possible from scratch. Our colour scheme was dove grey, tangerine, peach and lemon with a touch of cream and navy.
My Wedding dress was by the amazing Anna Campbell of Melbourne. I fell in love with Anna's designs so made 2 trips to Melbourne to have the dress especially made by Cathleen and Anna. I loved the elegance and detail of the embellishment, and the dress became the "Aneela" dress as Anna has a tradition of naming her dresses after the first bride to wear them.
As my bridesmaids were living in three different cities, I asked them to find short, pretty grey dresses. They each had large blue vintage silk bows in their hair (from Ra Ra Superstar in Paddington) and vintage gloves, but the other accessories were different, including short cream fishnet socks (Calvin Klein) and a vintage belt from Melbourne.
The groom and groomsmen wore grey suits with crisp white shirts and navy silk ties.
We had two long tables seating about 40 people each. We did the decorations ourselves, from many op-shops and garage sales. Lighting was from 3 chandeliers, fairy lights & tall candles in silver candelabras on the tables. Fortunately for us, my mum makes candles (firstname.lastname@example.org) in reclaimed crystal & cut glass tea cups, milk jugs, sorbet glasses & practically anything you can make a candle in! These lined the tables for both decoration & light. For vases, we used cut glass and crystal decanters filled with fresh carnations. We used mismatched vintage dinner & dessert plates in our colours. There were also some napkins in lemon, peach, cream & dove grey (some striped, checked & patterned). Matron of Honour Heather, made 78 peach tissue paper roses with a dark green leaf attached with our guests names, and brought them up on the plane from Sydney, somehow!
The bride's bouquet was by Karen Power, & the Bridesmaids bouquets, Boutonnieres & Corsages were from Tegan of www.blossomandtwine.com.au. They created beautiful mayhem from silk roses, tulips, hydrangeas, lavender & gum leaves, wrapped in vintage lace tatting.
We chose not to have a wedding cake, instead just had 'wedding pie' for dessert- bavarian apple and pumpkin pies with a chocolate leaf and fresh cream.
On arrival a selection of full cream cocktail quiches. Assorted home - made dips and rustic pates e.g. Curried Sweet Potato / Pear, Rocket & Feta /Horseradish creamed Beetroot with Cumin / Smoked Trout with CrÃ¨me Fraiche and Chives, served with a selection of unusual toasts, crackers, crisp breads and wafers
A "peasant style " rustic warm salad incorporating fresh leaf and herbs, vine ripened tomato, fresh asparagus, toasted pine nuts, baby capers, coarsely crumbled feta, warm crisply fried bacon & balsamic marinated mushrooms, & served with Penny's own Tarragon, Honey & Walnut Oil Dressing.
Set out in the centre of guest tables allowing for self-service:
- Whole roasted beef fillet, pre-sliced & drizzled with a white truffle oil.
- Rack of lamb with a macadamia & pesto crust, served as French trimmed cutlets with sprigs of fresh
rosemary with pots of warm caramelised onion relish!
- Barbecued Prawns
- A melody of spiced oven roasted autumn vegetables with a whisper of chili & caraway seed.
- Tumbled jacket roasted baby potato assortment infused with whole roasted garlic cloves & fresh thyme
To finish guests were treated to authentic Canadian Roasted Pumpkin Pie, & Bavarian Apple Pie. Coffee & Spiced Apple Tea Station with Honey Almond Nougat & Turkish Delight
Each guest received a vintage souvenir tea spoon which was part of the table setting.
South Island of New Zealand (Akaroa, Twizel, Mount Cook and Queenstown).
Our photographers Jared & Kyrin documented every moment, from us individually getting ready in different locations, to leaving the reception. Without being in the way of any proceedings, they managed to capture so many beautiful & hilarious moments.
Here is everyone who made this country wedding magical:
Photography: Everglow Photography Ceremony: Henzell Chapel, Mount Pleasant Reception Venue: Samsonvale District Community Hall Wedding Dress: Anna Campbell Flowers: Karen power and Blossom and Twine Catering: Penelope's Pantry Decorating: White Lace Candles