Easy elegance
Janelle Gudsell and Paul Ellis married at Cassels, Auckland, on Saturday, March 23, 2013
Timeless glamour cast its spell over Janelle Gudsell and Paul Ellis’ classically chic celebration.
Will you marry me? Paul and I met in 2011 through a mutual friend, and Paul proposed during a night away on Waiheke Island a year later. Our accommodation had an infinity pool overlooking the Hauraki Gulf, so Paul suggested we go out to enjoy the sunset with a glass of Veuve. The spectacular view was the perfect backdrop for Paul to pull out the ring! Scene setters Cassels could cater for both our ceremony and reception, and the lush green gardens and elegant interior were the ideal setting for our day’s classic, sophisticated vibe. We placed white nectarine and mimosa candles on the tables and lit them before the reception – the room looked and smelled incredible. For added interest, each table number coincided with a frame displaying a photo of both Paul and I at that age. Bridal beauty My full-length, silk Modes dress had an intricate lace illusion neckline and back. I kept my look classically elegant: a crystal headpiece gave my updo a sparkly finish while blush pink Bella Boutique shoes tied in with our pink and white palette. Floral fantasia Orlando Flowers’ simple, elegant creations beautifully reflected the style of our day. My bouquet consisted of neutral-toned blooms – a mix of white hydrangeas, roses, tulips (as my grandfather is Dutch) and freesias – and my three bridesmaids carried dusky pink arrangements bound with the same fabric used for their dresses. Table centrepieces featured hydrangeas and tulips. A sumptuous feast Cassels’ on-site caterers created our three-course, sit-down menu and the cake. Our 80 guests enjoyed dishes such as goats cheese and onion flan, seared prawn, ribeye of beef and lemon citron tart before indulging in a two-tiered cake, made with one layer of lemon gin and one layer of mud cake. Special touches Paul and I took fingerprints of each of our ring fingers, then stamped them together to form a heart shape. The heart became a symbol of our wedding, and we used it on everything from our invitations and the menus to the boxes in which we packed liquorice allsorts as guest favours. My advice for brides to be It’s never too early to start preparing for the big day – for example, if you are having favours, make them as soon as you know what you want so they can be put in a box and are ready to go! The less you have to worry about in the days leading up to your wedding, the better.