Angus and Tegan are close friends of our executive chef, Ally so the brief was food and service! I began the journey meeting them at their family home over a year ago and we stood in a paddock next to an old barn and started creating their spectacular day.
We designed the menu with seasonal produce in mind. Ally contacted local farmers and picked herbs and salad greens from our garden, then wrote the menu for the day.
He was the chef in the kitchen on the day and one of the special things he did was instead of having a menu on the table, Ally introduced the menu and ingredients, guests loved it so much, bringing a deep and personal connection to what they were eating and where it had come from. Often a menu on the table gets lost and we love doing these extra little special things.
When I came to bump in the suppliers the day prior I was overwhelmed when I saw the old tractor barn being transformed into an extraordinarly open space, with beautiful tables and chairs, hand crafted iron cladded walls, flowers and a perfect country setting. One of my favourite parts of my job is the realisation and manifestation of a vision that reflects the bride and groom perfectly.
The rain decided to come after 6 months of drought and held off for the ceremony, oysters, antipasto and seated shared main course in the barn. The rain came down for dancing!!! And everyone was ‘dancing in the rain!’ it was an absolute celebration and every guest, animal and the earth was singing!
The next day the bride and groom came to see me with a gift of quince paste, hand made by Angus’ father, Malcolm. They were so, so happy and full of love and gratitude. A very special wedding.