Hitched & hatched

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BIANCA RANDALL, 29

MORGAN RANDALL, 32

WORKING at Pee Wees at the Point, Bianca and Morgan Randall are used to catering for other people’s weddings. The couple, both chefs at the exclusive East Point restaurant, met at work and began spending lots of time with each other. “We just clicked instantly, started hanging around, swapping cooking stories and we went from there,” Bianca said. The couple’s first date was at Chow, a place that has now become their anniversary spot. On Christmas Eve in 2016, Morgan was desperate to get home. The couple had been working all night, looking after other people and he wanted to get home and trade some Christmas presents. “All I wanted for Christmas was a teapot,” Bianca said. “We had decided we would each open one present at midnight, so we came home and I opened it up. He’d put the ring inside, and while I was opening it, he got down on one knee.” With tears in his eyes, Morgan proposed. It was more than a year until the couple could get married as both are very necessary at Peewees: Morgan is the meat chef and Bianca the pastry chef. “We work for the people who get married in the dry season,” Bianca laughed. Despite the hot weather in January, the couple tied the knot on the 13th at Club Tropical Resort. “It was perfect. Hot, but perfect,” Bianca said. With a country vintage theme with a tropical twist, the reception was elegantly decorated with bright, beautiful flowers. Afterwards, the newlyweds went on a long honeymoon, lasting about a month. “We went to Sri Lanka, Koh Samui island and New Zealand,” Bianca said. Now the couple is looking forward to getting back into life, as a married couple.

ESSENTIALS

MET At work

THEME Country vintage with tropical twist CEREMONY AND RECEPTION Club Tropical Resort