Field of dreams
Molly Florence and Nathan Wakefield married at a family friend’s property in Martinborough on Saturday, March 2, 2013
The proposal Nathan and I met while studying together at university in 2007. In 2011, while we were sailing down the coast of Thailand, he proposed on a small beach in Ko Phayam. It was sweet and casual – which reflected how we are as a couple.
A sense of place We exchanged vows in a small church that had been rescued from demolition. It sat in the middle of a field belonging to a friend’s parents, against a backdrop of vineyards and rolling Wairarapa hills. The church had been unused for years, so bringing it back to life felt very special.
Our wedding style Bright, wild colour was our theme. Instead of adhering to typical wedding traditions, we aimed to recreate the vibe of summer gatherings we both enjoyed as kids – with good food, friends, family and tonnes of love! We hired a plain marquee for the reception, and decorated it with bunting sewed by Nathan’s 94-year-old grandmother and four kilometres of ribbon for the rainbow wall behind our table.
My bridal look I enlisted the help of a friend studying design to help me find my dream dress. One of her fellow students had created a full-length silk gown for her final collection, and I fell in love as soon as I laid eyes on its pearly bead-covered bodice. A vibrant floral crown, echoing our rainbow colour scheme, adorned my soft curls and was the perfect fuss-free finish for my natural look.
Floral fantasia Rebecca from Moonflower created bouquets, corsages and buttonholes using brightly coloured blooms such as dahlias and roses. My flower crown also included blackberries she’d picked herself. Nathan’s mother and grandmother grew the wild flowers we used to decorate the church and the reception tables.
Feast of love We wanted our reception to feel more ‘feast’ than ‘formal’, so Nosh Catering created a buffet menu that our 92 guests enjoyed at long trestle tables. Asian spiced duck and marinated pork belly were among the memorable mains. Our delectable dessert consisted of a three-tier chocolate mud cake (one layer was gluten free), and jars of typical New Zealand lollies – Jaffas, Pineapple Lumps and milk bottles – on the tables.
My advice for brides to be If you’re looking for ways to make your day truly extraordinary, think outside the box – anything is possible. The moment we realised we had pulled off a wedding in a paddock with no electricity or water was very rewarding!
The Details
Bride’s gown lydia jane Makeup made up Hair erin tijsen Bridesmaid dresses asos Groom’s and groomsmen’s attire hugo boss Cake go cake yourself Flowers moonflower Music the dufraines Marquee March Hare Marquee Hire Chairs and tables Festival Hire Celebrant bill logan Photography benjamin + elise photography