Pretty in the City

Ur­ban chic and dreamy bo­hemian make a fine match.

New Zealand Weddings - - REAL WEDDINGS - Photography KIRSTY PETA STONE

C ameron pro­posed by gift­ing me a pho­to­book ti­tled, ‘ The Re­mark­able Ad­ven­tures of CJ and Cam’. It was filled with photos of us and on the last page was a pic­ture of Cam mak­ing my en­gage­ment ring. Newly en­gaged, we trav­elled to the United States and Mex­ico. In Los Angeles, I vis­ited Kiwi de­signer Tr­ish Peng’s show­room and was de­lighted to dis­cover her cus­tom de­signs re­flected the vi­sion I’d had for my gown. Tr­ish de­signed my strap­less crepe de chine silk gown, fea­tur­ing a sweet­heart bodice with off-the-shoul­der sleeves and 3D flo­ral beaded lace. I ac­ces­sorised with a Tr­ish Peng veil, heels from Shoes of Prey, ear­rings from Sa­man­tha Wills and a per­son­alised leather clutch, gifted to me by my mum.

Cam and his grooms­men wore navy Bark­ers suits, but as a point of dif­fer­ence, Cam wore a crisp white shirt and dark blue bow tie, while his grooms­men donned flo­ral bow ties and pow­der blue shirts.

Our cer­e­mony venue, The Ship in Auck­land’s Herne Bay, fea­tured won­der­ful views over the wa­ter. We dec­o­rated it with white bunt­ing and a lush over­grown flo­ral arch, and lined the aisle with green­ery. I loved the eye-catch­ing pops of pink and white flo­rals paired with eu­ca­lyp­tus and trop­i­cal green­ery created by Lu Di­a­mond Flow­ers – Lucy was even able to source king proteas for me, de­spite them not be­ing in sea­son!

The Sap­phire Room in Pon­sonby was the ideal venue for our ur­ban bo­hothemed re­cep­tion, with its re­cy­cled wooden floors, high ceil­ings and in­dus­trial fit­tings. We dec­o­rated tres­tle ta­bles with tall can­dles, rose gold cut­lery, Ros­aline glasses and pastel blue ta­ble run­ners, while pot­ted suc­cu­lents dou­bled as guest favours. Fes­toon lights and white pa­pel pi­cado (Mex­i­can pa­per craft) hung from the ceil­ing to com­ple­ment our Mex­i­can menu.

Our 100 guests were wel­comed with a ‘his or hers’ cock­tail and Barulho in Par­nell served up large plat­ters laden with Mex­i­can-style meats, sal­ads and sauces. Our three-tiered semi-naked cake was adorned with flow­ers and freeze-dried fruits, with each layer fea­tur­ing a dif­fer­ent flavour: flour­less cho­co­late, blue­berry and rhubarb, and gluten-free orange.

To­wards the end of the night, I pulled Cam aside so we could soak in the mo­ment to­gether. See­ing all our guests en­joy­ing them­selves made us so proud of the epic event we had pulled off – we couldn’t have asked for a bet­ter day.

“Find a good wed­ding plan­ning book, or a tem­plate online. It’ll be your go-to for or­gan­is­ing your mind as well as your bud­get.”

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