Sileni Estates, Hawke’s Bay
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.
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.