Casey (28) is a Primary School Teach at Gore Main School and Andrew (31) works as a Sheep Farmer and they both live in Southland and got married in beautiful Central Otago.
When and where did you meet: Andrew and I meet 8 years ago, through mutual friends in Gore.
The proposal: The proposal took place at Beacon Point in Wanaka, down by the lake. We were walking along the lake enjoying the beautiful views on an early October morning. I was standing up on a large rock talking about how perfect everything looked and turned around to see Andrew down on one knee.
Where was the wedding: Our wedding was held at Millbrook Resort, Arrowtown.
We held the ceremony in the Club House garden, followed by canapés and drinks in the Club House Balcony. The reception followed and was held in the Marquee Pavilion.
Why did you choose the venue: We love holidaying in Central Otago in holidays. We love Arrowtown and especially that time of year with the autumn colours.
The dress: Venus Bridal - Angel and Tradition. White lush satin/organza/imperial satin strapless ruche bodice that overlaps and the sides gather to a skirt cascade down to organza inset skirt.
Brought from ‘Ever After' in Invercargill - Consultant Ruth
The bridesmaid dresses: The bridesmaid dresses were a bright royal blue, one shoulder roused satin dress. The dresses were made by a dressmaker from Invercargill.
The flowers: The flowers were from Reniassance, Frankton. We doubt with Tanya who was in charge of the flowers for the bridal party, parents, centre table pieces and the flowers for the top of the cake.
Our flowers were ivory Avalanche roses with diamante pins in centre of roses, green grass loops, ruscus greenery around base and ivory satin ribbon, ¾ way down stems
The caterers: Millbrook Resort, Arrowtown, Queenstown
We had the Gourmet Menu, selection:
Entrée
- Seared Scallops
- Caramelised cauliflower purée, daikon and wakame salad, crisp prosciutto
Main
- Dukkah Crusted Lamb Fillets
- White beans and smoked pork belly ragout, salsa verde
- Main Course
- Beef Fillet
- Sarladaise potatoes, thyme caramelized onion, slow roasted tomato, watercress and port wine jus
or
- Cashew Crusted Pork Fillet
- Green pea purée, colcannon potatoes, fresh pear and calvados coulis
- Dessert
- Baileys & Chocolate Cheesecake
- Apricot granité in a dark chocolate cage
Dessert
- Crispy Stone Fruit Strudel
- Citrus ice cream and nectarine Carpaccio
Highlight of the day: The whole day was created with one highlight after another; the whole day felt like we were living a fairy-tale. It was the most perfect day and was everything we had ever imagined and more.
Your photographer and favourite photo: Alpine Images Wanaka - Anna Allan Favourite photo is attached and saved as favourite photo.
