Scott and I first met in October 2012 while he was having a drink with a mutual friend after they played golf. We met again in December 2012 when he happened to be at the bar where I was celebrating my birthday. In February 2014 we met once more at my ex boyfriend’s birthday party and started seeing each other shortly after that.
Scott cooked me breakfast in bed, appearing with a silver tray with perfect poached eggs, bacon, and a beautiful diamond ring. We were engaged for a year and a half before our wedding in October 2016. We had our ceremony and reception at the Langham hotel in Auckland and chose our date around our four children’s schedules.
I called Jessica Bridal the Saturday before my Thursday wedding and asked for an appointment. They initially said that they were fully booked but when I explained when my wedding was they booked me in for an appointment that same afternoon. My dress was actually the first dress I tried on, it was new to the store and I was the first person to try it on – I guess it was meant to be.I was fitted that night, had a second fitting on Tuesday morning and my dress was ready by Tuesday evening.
Carole Bowden created our flowers. She actually told me that she was too busy via email, but I REALLY loved her work so I drove to her van. She was taken aback when I told her that I didn’t really mind what colours or theme as long it was colourful and I trusted her work.
We chose to have an intimate wedding with 32 guests as we had both been married before. Our youngest boy and girl were ring bearers and our older boy and girl were witnesses together with our mothers. My oldest son and my father walked me down the aisle.
We had Courtney from Courtney Lee Cakery make our cake. It was a traditional fruit cake with 20 mini chocolate cupcakes with jelly in the middle.
Despite a few hiccups, I was not stressed and everything felt right. I just enjoyed the day and I was happy when Scott turned around for our first look. We just savoured that special moment.
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