Our Wedding

So it’s been a busy 12 months. We got engaged on a flight to the USA in March of last year, came back to a COVID-19 lockdown in Australia. The lockdown eased albeit with a spate of outbreaks and internal border closures.

When we came back from the USA, we booked a wedding a beautiful Gunners Barracks, at the time we made the booking, in April 2020), the Government’s COVID-19 restrictions only permitted 5 people at weddings (the minister, the bride, the groom and two witnesses). The venue noted we need to make a deposit and it booking wasn’t cancellable. So we took a leap of faith and made the booking and thankfully restrictions eased.

We had a bit of a scare in mid December / late January when there was an outbreak in NSW and there were some restrictions put in place, but we managed to enjoy our special day with our friends and family.

The Little Details

Life is all about the little details and I am so grateful our photographer captured some of these amazing little details of our day:

His Details

A Burgundy bow tie from The Tie Bar. The groom’s wedding ring was white gold with a milgrain rim, diamond stud & matte finish from Temple and Grace. The groom and groomsmen’s suits were tailor-made from InStitchu. The bride’s wedding ring from Brilliant Earth with baguette diamonds to match her engagement ring. The airplane cufflinks were a birthday present (2019) from the bride.

Her Details

Ballerina Engagement Ring from Brilliant Earth. A piece of pearl jewellery from By Charlotte which was a gift from her mum and pearl earrings from Tiffany & Co which was given to her as a Christmas present (2019) from the groom.


The floral arrangements were from Flowers by Melly B reflected a beautiful Australian summer assiette orange, red, burgundy, white and leafy palettes and adorned the waiter stands and fireplace.

Wedding Cake

We went for a rustic styled semi naked cake finished in a Swiss meringue buttercream with a splattering of gold leaf & topped with fresh flowers designed by Chaos and Couture Cakes by Nadia. The cake tiers were white chocolate raspberry & caramel mud. The cake’s florals matched the assiette scheme of the flowers.

Table Settings

We chose leafy themed menus & place cards to match the rustic surrounds. Golden candle stands and candles contrasted with carbon black vases filled with summer Australian native flowers. The bonbonnière’s were handmade by the bride & groom from Turkish rose bud honey in jars with little swizzle sticks – perfect for drizzling on either cereal or toast the next morning.

Food & Wine

When tailoring our wedding menu we wanted our guests to enjoy a leisurely summer wedding but with all the style of fine dining. We worked closely with the team at Gunners Barracks (who were amazing) and selected & refined dishes that paid homage to our relationship (first dates, proposals etc.) and displayed quality Australian produce.

Here are some snaps and the menu



Crispy pork belly coriander, thai basil, mint, green mango salad, coconut dressing

Crispy zucchini flowers, ricotta, heirloom tomatoes, basil, olive crumb

Main Course

Pan fried Barramundi, cauliflower puree, pine nut, caper & currant salsa

Confit duck leg, colcannon, lyonnaise onions, green beans, madeira jus

Roasted fillet of beef, potato gratin, broccolini, pepper & thyme jus


Dark chocolate fondant, roasted vanilla bean ice cream

Baked ricotta cheesecake, sour cherry & pistachio

The Bride

Finally, the most important thing about the wedding…. my beautiful bride and her beautiful dress


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