How did you two meet?

We met at the Opiki Young Farmers’ Ball not entirely through coincidence though as my best friend, Anita Funnell (maid of honour) is Bryce’s cousin.

What kind of wedding were you hoping for? 

The thing we wanted most of all at our wedding was to have a  great time - to us this meant our close friends and family, outstanding food and a good atmosphere. The day surpassed all expectations.

   

What made you choose the Milk Station as your venue?

We found out about the Milk Station through the photos on the Ruth Pretty Catering website. After visiting the venue we fell in love with it. The high ceilings, fire places, port and cheese room, fig orchard and gardens sold it. We also liked we could have the ceremony and reception at the same location and that there was accommodation onsite for our guests, especially our grandparents. This gave them the option to retire early in the evening if they wanted. We also liked the added quirk that it used to be a milk factory given Bryce is a dairy farmer and also that Bryce’s great grandfather used to supply milk to it.

 

Why did you choose Ruth Pretty Catering?

We chose Ruth Pretty Catering due to Ruth’s impeccable reputation. Bryce being a good farm boy LOVES his food and good food at the wedding was his number one request. We knew we would get this with Ruth Pretty Catering.

Did you have strong ideas about the food and wine?

YES! As I mentioned Bryce was very adamant about the food with stern requests to Ruth and Paul that the menu had to contain bluff oysters, scallops and paua. The only non-negotiable alcoholic beverage was Bryce’s favourite, Grant Burge 10yr Tawny Port. He discovered it while visiting me in the Barossa Valley when I lived in Adelaide. It was served with an outstanding cheese platter and Cuban cigars in the cellar.

 What was your favourite dish?

So hard to say as they were all so delicious. I personally LOVED the Sugar Club Scallops with Creme Fraiche and Sweet Chilli Sauce and Bryce’s pick was the Wakanui Blue Grass Fed Grain Finished Beef Ribeye with Barbecued Mushrooms, Bearnaise Sauce and Marjoram Jus (and of course the Bluff oysters).

What was your favourite layer in the cake?

The Lemon Curd Cake - layered with Lemon Curd Buttercream (3rd tier)

 

Where did you get your dress and who was the designer?

My dress was made by Anna Campbell a designer based in Melbourne - for overseas customers they make your dress over two fittings so I flew over a couple of times before the big day for girls' weekends with some of my bridesmaids.

 

 

Did you train to be an acrobat?

Not at all!! We had five dance lessons with Dean McKerras in Palmerston North and a few practice sessions at home, made difficult as I had been living in Auckland, and Bryce in Palmerston North up until two weeks before the wedding. Fair to say there were a couple of minor injuries due to some overzealous leaping. Dean warned us things could be tricky on the night since I couldn’t practise in my wedding dress.

Summary

We really couldn’t recommend Ruth Pretty Catering and our entire wedding team enough. With special thanks to Paul for all his help during the lead up to the wedding and being beyond words incredible on the day. Sarah from Horrobin and Hodge who especially sourced scented roses from around the district and found the only flowering magnolias in NZ for my bouquet. My incredible photographer Catherine Catttanach and lovely make-up artist Miranda Millen. Creating my dream wedding in Kapiti while living in Auckland was only made possible by having this absolutely all-star team.

Photos courtesy of Catherine Cattanach Photography