Sileni Es­tates, Hawke’s Bay

Wedding Destinations - - TOP VENUES HAWKE’S BAY - Pho­tog­ra­phy by eva bradley

I wanted to have our wed­ding re­cep­tion at a place that had mean­ing for both of us. When we be­came en­gaged we thought of Sileni Es­tates be­cause of its beau­ti­ful set­ting and the per­fect vine­yard. It was where we had cel­e­brated our third an­niver­sary of be­ing to­gether.

Our caterer Sam Orton was very help­ful and the menu we chose had sev­eral canapés which were served while the bri­dal party were hav­ing pho­tos taken, then a set en­tree which was honey glazed pork mignon with ap­ple and wal­nut salad. There were two choices for the main which were herb crusted rack of lamb or roast fil­let of beef. The wed­ding cake was served as the dessert.

The splen­did cake was four tiered, con­sist­ing of two choco­late lay­ers - top and bot­tom - car­rot and gluten free lemon yo­ghurt cake in the mid­dle. The cake was dec­o­rated with flow­ers in be­tween each level and the colour of but­ter­cream was a quar­ter-strength of the shade of the brides­maid dresses and the flow­ers were con­sis­tent with the brides­maids’ bou­quets.

The stems of the flow­ers used in the bri­dal bou­quet were wrapped in tea stained cot­ton lace which also went with the doi­ley bunting at the re­cep­tion, bride­maids’ shoes and other de­tails such as the flow­ers on the wed­ding cake. The brides­maids’ dresses were made lo­cally, although the silk or­ganza was sourced from Global Fab­rics in Auck­land.

As we pre­pared for our wed­ding we had ex­cel­lent sup­port from fam­ily, in par­tic­u­lar my cousin. We have sim­i­lar taste and her in­put with plan­ning was fan­tas­tic. We spent hours fi­nal­is­ing the de­tails to cre­ate the mag­i­cal at­mos­phere. The scraps from the dress al­ter­ations were used to cre­ate three small sim­ple flow­ers with pearl cen­tres for my hair, which were also made by my cousin. My ad­vice to cou­ples plan­ning their wed­ding is to re­mem­ber that time goes so fast, don’t for­get to en­joy ev­ery moment.

wed­ding in­ven­tory

bride’s dress: by Martina Liana from a lo­cal bri­dal shop, RSVP. It was al­tered from a lace up to a zip with pearl de­tail fin­ish. The dress was 100 per­cent silk with beau­ti­ful lace. The scraps from the dress al­ter­ations were used to cre­ate three small sim­ple flow­ers with pearl cen­tres for my hair, which were made by my cousin. groom’s at­tire: Gareth’s suit had newly ar­rived for hire, he was hes­i­tant to wear a tie, so a white tie with the white shirt was a com­pro­mise. He also wore cuff­links en­graved with our ini­tials and wed­ding date, which I had given to him as a wed­ding gift. cake: By Sugar Queen Cak­ery. flow­ers: The bou­quet was trail­ing, as I wanted one sim­i­lar to my mother’s on her wed­ding day. It was a pale ver­sion of the brides­maids’ bou­quets. My peonies were ivory-cream as op­posed to the brides­maids’ co­ral peonies. hair: vin­tage style, very re­laxed with soft features around the face, the small lace and pearl flow­ers were placed on the right side of my hair to as to be seen dur­ing the cer­e­mony. makeup: Done at home by a mo­bile make-up artist Michelle, Mis­sey Moo Makeup. Mink eye­lashes ap­plied by LashWorx en­hanced my eyes in the pho­tos and dur­ing the day. The lip stick colour was sub­tle and neu­tral but still pro­vid­ing some depth. mu­sic: Ver­dant Blue, who were the groom’s choice. Great band, a good range of cov­ers and there was lots of danc­ing. venue: Sileni Es­tates, Hast­ings, Hawke’s Bay.

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