Ashley & David

 We married at Craggy Range Vineyards in Hawkes Bay on February 8th 2019. It’s always been a favourite place of ours – the view is spectacular, and the food and service are divine!

My gown was just perfect. The amazing Jeanette from Jessica Bridal chose it for me, and as soon as it was on we were all in tears. The dress was made-to-measure at Zavana Bridal in Australia before being perfected by the ladies at Jessica Bridal. The cut was simple; fitted and elegant with a low back and stunning long train. I paired the gown with my grandma’s pearl earrings and a trailing veil.

Dave went for an amazing full three-piece one-button suit from Working Style. It was totally bespoke – he chose the style, colour, fabric and buttons before it was tailormade to fit him perfectly. We wanted his look to be very formal and elegant and he certainly looked the part! Karl from Working Style was amazing and helped create a great experience for the groomsmen who also dressed up in black formal dinner suits with matching black cufflinks and bow ties.

It was so special to have my father walk me down the aisle and see my prince at the end!

We will always remember celebrating on the lawn with family and friends after the ceremony. It was easily the best day of our lives – we felt invincible with happiness.

My darling sister and two besties made up my bridal party and looked so feminine and beautiful in customised evening gowns from the amazing Paris Georgia. The dresses had an open back, a split up the leg and classic cup sleeves in a sleek camel fabric.

Our guests wore ballgowns and bow ties – very elegant evening attire. We wanted the whole day to be completely timeless, so we can look back on our photos and memories and love everything about our wedding forever.

Our cake was two tiers and included three flavours to cater to everyone! Jacinda from Pretty Little Details Co is amazing and sent us samples to try before we met her. We ultimately went for caramel chocolate mud cake, raspberry cream and passionfruit coconut.

Write down a speech if you plan on talking – the emotions take over and it’s easier when you have something planned.

We had a sit-down two-course menu, and everyone raved about it all! The guests chose between entrée of salmon, daikon, horseradish and potato pancake and cured duck breast with smoked hen’s egg and hazelnut. The main course options of pan-fried flounder with whipped eggplant, seaweed and shiitake or beef short rib, tongue, pickled onion and parsley and garlic puree were served with roast potatoes in a confit of garlic and sage and chopped broccoli salad in caper and shallot dressing.

We were both quite traditional in what we wanted for our wedding, but we definitely put our own modern twist on it.