Bridal Buzz November 22

Stay up to date with all that’s new and noted in the world of weddings – we give you the lowdown on this week’s bridal buzz.



    Stay up to date with all that’s new and noted in the world of weddings – we give you the lowdown on this week’s bridal buzz.

    Eco-bride

    Nurture nature and develop your rosy wedding complexion with the latest certified organic and eco-friendly product from Nelson-based company Plantae. The Regenerative Facial Serum is made from the fruit and seed of the rosehip plant, which contains essential fatty acids and vitamins A, C and E. A couple of drops massaged onto your face at night helps condition your skin and improve firmness.

    Bright future

    Everyone wants the sun to shine on their big day. But to avoid squinting in the sun, have a pair of sunnies on hand (just remember to take them off for your photos!). Visique’s new summer range of sunglasses includes prominent eyewear designers such as Kate Sylvester, Bill Bass and Sass & Bide.  

    Are you part of our Bridal Party yet? If you are, you could win a pair of Bill Bass Kirsty frames (pictured above) by emailing your name, number and postal address to [email protected] with the subject line ‘Bill Bass’. 

    Timeless elegance

    Reknown stylist and costume designer, Cathy Pope, has launched a new collection of necklaces that will beckon every fashionista close. Adorn yourself and your bridesmaids with the luxurious crystals and semi-precious stones such as amethyst and onyx.

    Bio-Oil’s big birthday

    Wonder skincare product Bio-Oil has just celebrated 10 years of being New Zealand. If you’re hunting for the solution to stubborn scars or woeful skin worries, add this beauty to daily skincare regimen.  

    Teacup cocktails

    These cute, sophisticated cocktails are a tasty treat for any tea lover on a warm spring day. Clink-clink!

    1 litre water

    4 tea bags

    caster sugar

    lemon juice

    gin

    1. Boil water and steep tea bags for about a minute.

    2. Add sugar and lemon juice to taste, then chill.

    3. Stir in gin to taste. Serve in tall glasses with plenty of ice. 


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