Bridal Buzz November 29

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.

  • Story by Photo Carolyn Haslett


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.

Flower power
When we stumbled upon this flower-inspired range from Auckland jeweller Shellshock, we couldn’t help but swoon. Whether you opt for a gold drop-style pair or some electrifying cyan studs, these earrings are perfect bridesmaid gift material – pretty, petalled and priced between $30 and $70. What’s not to love?

Spring colours
Recently engaged? Dare to be different by letting spring’s vibrant influence dictate the colour of your engagement stone – it seems every hue of the rainbow has a presence in jewellers’ workrooms this season, with designs featuring a glittering array of gems that take the term jewel tone a whole new level of lovely.

Flower of the moment
As spring draws to a close and wedding season arrives hot on its heels, we thought a special focus on the most romantic flower of all time seemed highly appropriate. With 15,000 species grown worldwide, roses makes for a striking set of buttonholes or a bewitching bouquet. Imbue your arrangements with extra significance by choosing a colour based on meaning – red symbolises love, white means purity and orange indicates desire.

Throwback Friday: Celebrity wedding of the week
Marilyn Monroe wed New York Yankees slugger Joe DiMaggio in a San Francisco Town Hall ceremony in 1954. Steering away from the traditional, Marilyn opted for a chocolate brown broadcloth pencil dress and jacket, featuring a white Peter Pan collar. Her wedding ensemble was sold to a private buyer at auction in 1998 for US$ 33,350.

Lemonito cocktails
These zesty treats make for the ultimate sunny evening indulgence:

1tbs sugar
10ml water
10ml lemon juice
100ml white rum
soda water

1. In a saucepan, combine sugar and water, and bring to the boil.
2. Cool. Add lemon juice and chill.
3. When ready to serve, add rum and stir.
4. Pour into glasses filled with torn mint leaves and ice. Dilute with soda water to taste.


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