Taylor and I met through mutual friends at Rhythm and Vines during the 09/10 New Year. We were good friends for two years before we realised that we actually had feelings for each other. I plucked up the courage and kissed him first and the rest is history, after that we pretty much didn’t spend a day apart.
Taylor proposed during a holiday to Rarotonga in May 2015. He proposed on my birthday, six days in, after stressing the whole trip about how he should propose. He ordered a big Moet champagne breakfast to our room and had written me a birthday card. He spent most of the night drafting up the words while watching State of Origin. One side was about my birthday and the back side was about why he wanted to marry me. When I read the last words “will you marry me,” I turned around and he had the ring out! We celebrated with a 90 minute couples' massage. It was the perfect relaxing, island proposal!
I had envisioned from the get-go that I wanted my bridal look to have either lace or embellishments with a sleeve. I had never even entertained the idea of not having a white wedding dress, however, as soon as I saw my dress in a photo I knew it was exactly what I wanted. I tried the dress on at Paperswan Bride in Wellington with my mum, mother-in-law, nana and aunt and instantly fell in love. There was no way any other dress was going to compete. The wedding dress designer is BellaDonna, from the The Wendy Makin French Collection. The dress was rose gold with silk and tulle fabric, it had three-quarter length sleeves with a key hole back. The dress is embellished with sequins in a floral design and are sewn right down to the train of the dress.
Taylor had his suit tailored by Grant McAllister from Rembrandt. He chose to wear a jacket instead of a waistcoat, to differentiate from the groomsmen. Grant was amazing and we would definitely recommend him and the team at Rembrandt. On one meeting for a fitting he took Taylor for a tour of the factory in Lower Hutt so he could see where a lot of the changes on his suits were being made. He was very knowledgeable and made you feel special during each meeting.
We were married in March 2017 at The Pauatahanui Lodge surrounded by 70 of our closest friends and family. We had never heard of The Pauatahanui Lodge, but we'd wanted to keep the wedding in the Wellington region. The venue is relaxing, romantic and peaceful – as soon as we arrived we knew this was where we wanted to get married. Pauatahanui is very special to me as it is where my father grew up and I also lived just down the road from the venue for the first three years of my life.
We were lucky enough to have a 1957 Ford in mint condition to drive Taylor and I around the area for our photos after the ceremony. This was really special because it was the same car that my mother used for her wedding.
We had Black Rose Florist create the flower arrangements for the guest tables. My aunt Vicki who is a florist also, created the bouquets, the men's buttonholes plus the wedding table arrangements for us. I really wanted succulents used in the bouquets and flower arrangements as my main flower. I love the look it brings as I wanted the arrangements to have some structure and personality – I felt this also worked for the overall theme I was going for. The bridemaids' bouquets also had gorgeous light pink flowers to tie in with the colour of their dresses. What I loved about using the succulents is that I have now planted them, so every time we seen them, it's a special reminder of our wedding.
We took a lot of time thinking about what we wanted to give our guests as favours. Etsy and Pinterest were both a huge help in providing ideas. In the end we opted for tea leaves in test tubes with a special personalised sticker that read T & A 25.03.2017 which we bought off Etsy. I liked the idea of providing the guests with tea that they could enjoy after the wedding as a relaxing way to wind down. We chose Ritual Tea for the tea leaves, choosing two flavours – green tea with rose petals and earl gray with bergamot. I really wanted to use Ritual Tea becayse; one, it is organic and fair trade and two, I know the owner of the brand (she's the best,) and there’s nothing better than supporting local businesses.
We had a three-tiered cake, the bottom and top tier were chocolate and the middle was vanilla. We chose this type of cake as we wanted to keep the top tier for ourselves. It’s currently in the freezer waiting for a special time to eat.
I put a whole heap of faith in people, such as the florists, the venue, photographer, hair and makeup and celebrant. I explained how, why, where and what I wanted and then put my trust in them to execute it the way I liked. There is no point in stressing over these details, this is why you spend the time researching and choosing these people, for this exact reason.
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