What is trending this season for colours and theming?
Today it seems to be all over the place in terms of trends, as brides have realised it’s about their personality and style, and not what’s expected from a wedding in terms of a traditional ‘look’.
But we have noticed from our brides that it’s between Winter whites and creams contrasted against navy and silver, through to dramatic deep rich Autumn inspired colours of claret, deep orange and burnt yellow often highlighted with branches and wood elements. Gatsby inspired creations are still flourishing with golds and orchids as it does with a blockbuster movies. I don’t think a trend will emerge from ‘Noah’, but as I always say ‘why be a trend follower, set your own trend and follow through with it’. Just because vintage and fairground interpretations of a loose ‘Hampton’s’ theme are popular, does not mean you have to follow!
What factors should be considered when selecting a colour scheme or decoration?
Seasons change and so do the flowers and trees. It’s really wise to think about this when you are having your wedding and is this right for your ‘look’, your dream ‘flowerscape’, but most of all choose your venue wisely. So many brides fall in love with a venue or feel it’s the one they should go to, but in reality what they want to achieve is not going to go with the space, in fact in so many cases it fights the venue. Remember a wedding should flow seamlessly and why shouldn’t the reception. Each element you add should enhance and not fight the space – the more you enhance keeping the venue in mind, brings out its beauty then its about adding your personal style to finalise it, in a word seamless.
What are some tips you can give brides who are starting to consider table decorations and styling ideas?
Think about your overall vision, this is your day, if you want giant arrangements standing tall in the centre of each table, then you shall have it! If you want floating candles in a crystal vase and not a flower in sight, you shall have it. It’s your day but remember it’s all about balance and that includes what the venue ‘feel’ is. Think of the venue as part of the bridal party, a very important part, that like a bridesmaid, should be wrapped in such a way and accessorised to bring out her beauty, not simply popped in something that you saw in a bridal magazine and thought would fit the budget. Overall like bridesmaids, if they don’t look good, neither will any photo. The venue decoration is exactly the same!
How soon prior to the wedding do you recommend couples to start organising their table decorations and floristry?
Depending on your time frame from making that all important venue decision till the actual wedding day, we find it’s wise to start discussions with florists and stylists as soon as possible. You have to build a rapport with them, but if its 12 months out, keep it general, discuss options, show them your ‘Pinterest’ folder or scrap book of ideas and get their opinion. Refine your ideas from the start, choose a direction and only change course if it is going to cause you grief down the line. It’s also about budget, you have the venue and the dress and everything that goes with it, but your reception décor is an unknown quantity, start with a figure you can afford to just hand over and not cry over, then you can add as the time frame shortens and the final numbers of guests come in. Remember whatever you do must be done well, its not worth trying to spread it all too thin, or it won’t be noticed or even worse appear half done. If that means using simple ‘in-house’ linen so that you can afford fuller table centrepieces, then go for it! If that means sacrificing an arrival cocktail to afford the full on candy buffet or those peonies you have always wanted, then go for it!
What flowers would you recommend for the Spring/Summer versus Autumn/Winter?
As long as you don’t look at the carbon foot print of importing flowers, you basically can have anything year round, but to keep it in a better budget position, look to the season and what mother nature and a slew of local flower growers can provide! Winter is a wonderland of contrasts, stunning Camellias, beautiful Tulips in all manner of colours (Parrot Tulips are my favourite), sweet smelling Jonquils and Freesias, and the classics like Dahlia in all their russet tones and tall Delphinium that range from the softest pink to rich shards of blue. Whereas your summer choices are varied in style from cottage inspired Helleborus and Hydrangea through to stunning David Austin Roses in all manner of shades to my personal go to bloom, the Phalaenopsis Orchid, but if the tropics is your dream then Frangipani all the way. But you can never beat roses on roses on roses!
What have you seen in the current season that was quite unique and left a real “wow” factor with guests?
I tend to feel the right word is more ‘ahhhh’ than ‘wow’ for a wedding. When a bride has all elements working together it shows, from the linen to the flowers to the lighting of the room, but there is always one that takes your breath away. Recently assisting internationally renowned Wedding planner and designer, David Tutera, a creation that could be called a true ‘one off’ marquee event on a beachfront in far north Queensland. 6000 Carnation heads, 500 stems of Phalaenopsis Orchids and more tropical leaves than the average rain forest has in several seasons of growth. You couple this with an entire ceiling turned into a sculpture of white lit lanterns and you are half way there. As a designer and stylist this is a dream location that we managed to outshine.
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Port Melbourne Yacht Club thanks to a stunning collaboration by Weddings of Desire and
Pepper Sprout Hire.
The ever popular candy bar is still a huge hit at weddings across the globe and the trend doesn’t appear to be slowing down. They’re a fantastic talking point and can be easily styled to match the theme of your reception, be it classic black tie, a colourful garden party or a modern twist of block colour. Candy bars are a fantastic alternative to the traditional bonbonniere and will be loved by your guests!
Grazing plates and shared bowls are a fantastic alternative to the traditional plated menu. Guests are immediately are emerged into a much more sociable experience, being able trying a variety of dishes. It is a fantastic way to start a meal and can break the ice with guests who may be attending the wedding on their own. This sort of service can work brilliantly with long banquet style tables.
The Best Man
The wedding cake is one of the oldest traditions when the wedding cake was originally just an offering of fruit, nuts and honey to the Gods. It was thought the Gods would bless the marriage and grant good luck and happiness to the couple. As time passed the fruit and nuts turned to cakes and guests would bring small cakes to a wedding and stack them on top of each other. Eventually a French baker created a cake that involved small cakes layered on top of each other, known today as a tiered cake.