Monthly Archives

March 2012

Warm Cabbage, Craisin and Quinoa Salad

March 31, 2012

I live with a cabbage lover. It’s true.

Not often does one come across a cabbage lover. They’re a mysterious breed.

Ever since first visiting Baan Dada and experiencing the beauty that is the mother’s wok-fried cabbage and tofu dish (sent straight from some holy place, I swear), Ben has been all about cabbage. We don’t eat it too often, as I generally do the food shopping in our household and although I enjoy a little cabbage in my life, it’s not exactly at the top of my vegetable lust list. I tend to forget about it and favour cauliflower – what can I say? But every now and then we get cabbage fever and go all out, and it will be cabbage for days! Cabbage stirfries naturally surface as the first option, but once we’ve satisfied that craving we like to move on.

Earlier this month, I had a bunch of cabbage to use up – I told you Ben loves it, right? Yeah, well on this occasion, Ben did the shopping. And he bought two cabbages. The dude needs help.

Enter this warming salad – the salad to end all cabbage lulls. To inspire you to view this sometimes sad, flatulent vegetable as fun, dignified and exciting. Let’s face it, not often do we think of cabbage as the life of the party. But in this dish, cabbage makes an effort to steal the spotlight. It’s wonderfully crunchy, with a great balance of sweet and salty. We kind of love it. And I was quite happy to let the cabbage take over the stage and be the star here. It deserved first billing. Plus, everyone’s heard of quinoa now, haven’t they? Yeah, old news.

For all the cabbage lovers out there, who buy multiple cabbages at once, this one’s for you.

Warm Cabbage, Craisin and Quinoa Salad

Serves 6-8 as a side salad

Ingredients

Quinoa

1/2 cup dry Quinoa
1/2 cup Water
1/2 cup Chicken Stock (or Vegetable Stock for vegetarians), plus a splash extra for the cabbage

Salad

3 teaspoons Extra Virgin Olive Oil, for cooking
1/2 head Cabbage, sliced into long slithers
1/4 cup Pinenuts
1/4 cup Almond Slithers
1 small Onion, diced
2 cloves Garlic
2/3 cup Peas, defrosted
1/2 cup Craisins
1 large handful fresh Parsley, chopped

Dressing

1 tablespoon Pomegranate Molasses (from gourmet grocers or middle-eastern delis. I get mine from Red Hill Cellars, Oakleigh Market or Oasis Bakery)
1 tablespoon Extra Virgin Olive Oil
1/2 Lemon, juiced

Method

1. Rinse the dry quinoa under cold water using a fine sieve, then put it in a pot with the water and stock. Bring to the boil then let it simmer down for ~10 minutes, adding more water if required. You will know it is cooked when the grain starts to separate and the liquid is mostly absorbed. When the quinoa is cooked, turn the heat off and pop the lid on for ~10 minutes to allow any remaining water to absorb. After 10 minutes, fluff the cooked quinoa with a fork, then cover and set aside.

2. Heat 1 teaspoon oil in a large non-stick pan over medium heat. Add the cabbage and cook until it is soft but has a nice golden, “pan-fried” appearance to it (add a splash of stock to the pan if it gets dry). Transfer the cooked cabbage to a bowl and set aside.

3. Heat a small non-stick pan over low heat and toast the pine nuts and almonds for a few minutes until golden and fragrant. Once toasted, set aside.

4. In a small jar, combined the molasses, oil and lemon juice. Whisk together and taste – add more molasses for a sweeter dressing, or dilute it with water if it’s too strong for your liking.

5. In the large non-stick pan, heat 2 teaspoons oil over low-medium heat. Cook the onions for 3-5 minutes until soft, then add the garlic and cook for another minute until fragrant. Add the cabbage and peas, and heat through. Next add as much cooked quinoa as you desire (you might like to save some for lunch the next day, as I do!) along with the toasted nuts and craisins. Stir to combine then turn off the heat.

6. Add the parsley, then drizzle the dressing (adding as much as you desire) and toss to combine. Serve alongside some grilled fish with a glass of crisp white wine.

Heidi xo

Sausages and Sauerkraut

March 28, 2012

We kicked off last Friday night in style…homely, comforting, unembellished style.

It was nothing fancy. There was wine and olive bread, sausages and sauerkraut. And family.

Not having to be ‘switched on’ can be nice, especially on a Friday night. The closest of family and friends appreciate this without anything needing to be articulated. You can come together without any particular expectations or aspirations, and you can all just be.

You’ll eat, drink and unwind, breath in the brave, biting Autumn air and greet the weekend feeling wholly present and relaxed.

Sometimes nights like that are just what you need.

Wouldn’t it be grand if every Friday night could be this stylish? This nourishing and unfussed, while fostering feelings of utter contentment and joy at the thought of the weekend ahead? Sausages and sauerkraut are optional, of course.

So tell me, do you have a beloved ritual to ease you gleefully and gently (or maybe not so gently) into the weekend? I know it’s only Wednesday, but won’t you indulge me a little?

Heidi xo

Dark Chocolate Porridge with Raspberries

March 25, 2012

Yes, you read that correctly.

Dark Chocolate Porridge with Raspberries.

One lazy Sunday afternoon, propped up by a generous array of pillows, I spent a lovely lazy hour lying on my bed. The soft tunes of Madeleine Peyroux fluttered in the background as I perused blogs and devoured recipes, while sipping from a never-ending mug of Russian Caravan Tea. The sun was peeking through my gloriously large bedroom window, gently kissing the crown of my head and encouraging me to chill my tea with a few ice-blocks. I did not oblige, however. I’ve never been a fan of ice-tea.

While enjoying a favourite blog of mine, Greedy Gourmand, I noted her reference to a certain recipe. A certain fantastical recipe… And so I followed her links until I found the original dreamer at The Pastry Affair. What a beautiful dream, her blog is divine.

The very next weekend I adapted the recipe (a few little changes, only) and made the husband and I a dreamy bowl for breakfast. Ben adored it, as did I. Adored. Much adoration was happening during and between each mouthful.

And it felt like a newlywed kind of breakfast, you know? It’s sweet and rich, a little sensual and still nourishing. So making it two weeks after our Wedding seemed the right thing to do.

Who am I kidding? I would have made this for myself even if I were eating solo. Actually give me any time, place or occasion and I’ll come up with a way to justify this recipe. Just try me.

Dark Chocolate Porridge with Raspberries

Adapted from The Pastry Affair’s Dark Chocolate Oatmeal

Serves 2

Ingredients

1 cup Rolled Oats
1 1/2 cups Milk – add more as necessary
1 heaped tablespoon quality Cocoa Powder (I use Droste)
1 level tablespoon Granulated Stevia (I used Hermesetas Stevia from the Supermarket in place of sugar, to bring the insulin spike down and improve the nutrient profile a bit. Alternatively, use Pure Maple Syrup)
1/2 teaspoon Vanilla Extract
A pinch of Salt
2 tablespoons Dark Chocolate Chips
2 handfuls Raspberries (feel free to use other berries)

Optional additions for extra nourishment: 1 tablespoon chia seeds or flaxmeal.

Method

1. In a heavy-based saucepan, add the oats, milk, cocoa, stevia, vanilla and salt (and chia seeds/flaxmeal if using). Heat over a medium heat until bubbling, then turn down and cook for ~5 minutes, stirring every now and adding more milk as necessary.
2. Once the oats are cooked, turn the heat off and add the chocolate chips, stirring to combine and allowing the chips to melt slightly.
3. Serve into bowls and top with raspberries.

Heidi xo

Brunch and Gifts after the Wedding

March 21, 2012

Thank you, dearly, for all your lovely comments on my Wedding post. I feel so loved up right now, it’s all a bit much. I am incredibly touched, there were so many sweet compliments about our day. I am just so thrilled that you all seemed to enjoy the pictures, the little glimpse into our day. And your well-wishes have just been beautiful, thank you, from the bottom of my heart.

Now how about some Brunch?

With a large number of overseas guests, Ben and I jumped at the inspiration from my beautiful friend and bridesmaid, Denita’s, Wedding, and decided to put on a brunch the morning after the Wedding. A lovely way to continue to celebrations in a casual atmosphere, we thought. With lots of coffee.

Brunch started at 10am, with our close friends and family moseying in at varying paces, reaching for the orange juice or coffee (or champagne for those feeling particularly spritely). The weather was kind, and allowed us to relax outside and reminisce on the intensely fabulous events of the previous day.

We kept the eats pretty simple…

Red Hill Muesli (link) with Milk and Strawberries.

Slow-Cooked Pork Rolls.

Mum decided the best way to feed a crowd would be with Overnight Pork, a beloved recipe in our household. Naturally we all agreed. Plus, this was easy to have done beforehand – understandably we wanted minimal preparation involved after the Wedding. We picked up an order of Peninsula Baker Boys Ciabatta Rolls and Rocket in the morning, and then reheated the pork. The rolls came together very easily, with a plethora of my parent’s homemade Chutneys (including Quince and Apple) and some Bone Suckin’ BBQ Sauce for guests to add as they desired.

And for something sweet, mum’s Orange Almond Cakes. Along with the cakes for the Wedding, mum and Phyllis made 150 mini cakes for guests to take home! These were the leftovers. Yep, I told you, my parents, family and friends are incredible.

It was lovely relaxing and chatting with everyone, after such a whirlwind of a day.

Just chilling out…leaning. One day I’ll be as cool as this guy.

And this one too.

…..

After our friends and family left, Ben and I exchanged Wedding gifts. This was something we wanted to do since we first started planning our Wedding – to get each other a little something. And, well, that little something turned into quite a big something, but we really felt like splurging. We checked with mum that we hadn’t both the same idea (it’s happened before, folks), and we kept our gifts a surprise until this moment.

Ben went first…

He surprised me with an Antique Clock. It’s German and completely and utterly divine. I adore everything about it.

Then it was my turn…

I bought Ben a Spit. An entirely massive Spit. He was in shock.

I think he still is.

I foresee many, many kebabs in our future.

…..

Have I mentioned how spoilt I feel? Our dream Wedding and then a lovely Brunch… Ben and I have been constantly surrounded by loved ones, showered with hugs and kisses and such dear, genuine well-wishes. We’re feeling like the luckiest newlyweds in the world.

I’m looking forward to these next few months, when we can take a step back and marvel at all the merriness that has happened. Maybe with a kebab in hand… And conducted by the metronome of my beautiful clock, we’ll ponder the future…each tick, tock a punctuated, gleeful tribute to the beautiful moments in life that we get to spend together. As husband and wife.

Heidi xo

Our Wedding Day

March 16, 2012

On Saturday 25th February 2012, Ben and I got married. It was the most beautiful day of my life. We were surrounded by so much love and sunshine (it was 37 degrees!), light and limoncello. There were endless smiles, warm affection and well-wishes. Ben vowed to always indulge my air guitar performances and I promised to watch more Van Damme movies with him, and then we danced and drank and ate ice-cream. And now we are married. It’s official. And it feels pretty great…

Our dream was for a blissful, relaxed celebration with loved ones. Just a big party, you know? With lovely things. Ben and I were going for simple and classic, with rustic Italian food influences and an emphasis on local produce. And I kinda think we did just that. Thank you to everyone who helped make it all happen. We are the luckiest.

Ben&Heidi201201 Ben&Heidi201210 Ben&Heidi201221 Ben&Heidi201226 Ben&Heidi201231 Ben&Heidi201232 Ben&Heidi201233 Ben&Heidi201237 Ben&Heidi201238 Ben&Heidi201240 Ben&Heidi201247 Ben&Heidi201253Ben&Heidi201263 Ben&Heidi201265Ben&Heidi201284

Ben&Heidi201274

Ben&Heidi201288

Ben&Heidi201290 Ben&Heidi201294 Ben&Heidi2012106 Ben&Heidi2012107 Ben&Heidi2012111 Ben&Heidi2012114 Ben&Heidi2012118 Ben&Heidi2012119 Ben&Heidi2012121 Ben&Heidi2012125 Ben&Heidi2012131

Ben&Heidi2012193 Ben&Heidi2012133 Ben&Heidi2012134 Ben&Heidi2012135 Ben&Heidi2012144 Ben&Heidi2012151 Ben&Heidi2012153 Ben&Heidi2012158 Ben&Heidi2012159 Ben&Heidi2012160 Ben&Heidi2012164 Ben&Heidi2012166 Ben&Heidi2012167 Ben&Heidi2012172Ben&Heidi2012195 Ben&Heidi2012197 Ben&Heidi2012198 Ben&Heidi2012202 Ben&Heidi2012205 Ben&Heidi2012208Ben&Heidi2012217 Ben&Heidi2012222 Ben&Heidi2012224 Ben&Heidi2012227 Ben&Heidi2012235 Ben&Heidi2012237 Ben&Heidi2012241 Ben&Heidi2012252 Ben&Heidi2012258Ben&Heidi2012260 Ben&Heidi2012262 Ben&Heidi2012271 Ben&Heidi2012276 Ben&Heidi2012284 Ben&Heidi2012285 Ben&Heidi2012289 Ben&Heidi2012296 Ben&Heidi2012302 Ben&Heidi2012304 Ben&Heidi2012310 Ben&Heidi2012315 Ben&Heidi2012316 Ben&Heidi2012318 Ben&Heidi2012319 Ben&Heidi2012320 Ben&Heidi2012321 Ben&Heidi2012322 Ben&Heidi2012323 Ben&Heidi2012325 Ben&Heidi2012332 Ben&Heidi2012336 Ben&Heidi2012340 Ben&Heidi2012341 Ben&Heidi2012342 Ben&Heidi2012344 Ben&Heidi2012347 Ben&Heidi2012353 Ben&Heidi2012357 Ben&Heidi2012358 Ben&Heidi2012360 Ben&Heidi2012361 Ben&Heidi2012363Ben&Heidi2012369 Ben&Heidi2012371 Ben&Heidi2012373 Ben&Heidi2012374 Ben&Heidi2012377 Ben&Heidi2012378 Ben&Heidi2012379 Ben&Heidi2012380 Ben&Heidi2012381 Ben&Heidi2012382 Ben&Heidi2012383 Ben&Heidi2012384 Ben&Heidi2012385 Ben&Heidi2012387 Ben&Heidi2012389 Ben&Heidi2012390 Ben&Heidi2012392 Ben&Heidi2012394 Ben&Heidi2012399

Ben&Heidi2012396Ben&Heidi2012406 Ben&Heidi2012409Ben&Heidi2012413 Ben&Heidi2012416

Ben&Heidi2012423 Ben&Heidi2012425

 

Ben&Heidi2012440

Ben&Heidi2012437

Ben&Heidi2012428Ben&Heidi2012432

Ben&Heidi2012435

Ben&Heidi2012464

Ben&Heidi2012442Ben&Heidi2012448 Ben&Heidi2012450
Ben&Heidi2012445

Ben&Heidi2012451
Ben&Heidi2012446 Ben&Heidi2012454

vase Ben&Heidi2012458

Ben&Heidi2012488
Ben&Heidi2012465 Ben&Heidi2012466 Ben&Heidi2012467 Ben&Heidi2012468 Ben&Heidi2012469 Ben&Heidi2012471 Ben&Heidi2012473 Ben&Heidi2012475Ben&Heidi2012485Ben&Heidi2012490 Ben&Heidi2012492 Ben&Heidi2012494 Ben&Heidi2012498 Ben&Heidi2012515Ben&Heidi2012523 Ben&Heidi2012524 Ben&Heidi2012525Ben&Heidi2012528b&w icecream b&w icecream 2

Ben&Heidi2012526
Ben&Heidi2012530

Ben&Heidi2012209

Notes…

THE CEREMONY

Our celebrant was Martin Ormond. He was fantastic – friendly, relaxed, supportive and accommodating. I very much recommend him, we were thrilled.

We had two readings during the ceremony. One read by my mum, which was a compilation of “advice and well-wishes” from my parents, Ben’s parents and my grandparents (Ben’s are no longer with us). We wished for a more personal touch when it came to the readings – words that really relate to us, from people we love and respect. I adored this reading. The second reading was read by my bridesmaid, Denita, and was a piece written by my mum. When we initially asked my mum for her advice and well-wishes, she had an overflow of words. Pages of notes. And so we selected some of our favourite words and made a little second reading.

Ben and I wrote our own vows, which we sent to my mum and Martin to check that they were a similar length (and also to ensure one wasn’t just completely more lovely than the other…that would be awkward). Then, during the ceremony, Ben and I read them out to each other, hearing each other’s words for the first time. I cannot recommend this enough. It’s as intimate and personal as you can get. I was blown away by Ben’s vows. Not surprisingly, our tones were very similar and we had common themes. Just thinking about them now makes me grin like a loved-up fool.

DRINKS ON THE LAWN

Between the ceremony and reception we played games (bocce, croquet, badminton, quoits), bashed a love heart piñata (which was filled with pineapple lollies, sherbets and love heart lollies), ate popcorn and prosciutto-wrapped melon and drank cocktails and Red Hill Beer. My parent’s friends manned the cocktail station and were supremely wonderful and helpful, thank you so much, Vince, Ruth, John and Jess. “His” cocktail: rum, ginger beer, ice, lime. “Her” cocktail: strega, sparkling grapefruit juice, ice, rosemary garnish. There was also a kids table, with colouring books and pencils, and our guests wrote well-wishes on a 1920s typewriter we found at a vintage store (it kind of worked…). Most of us just sat on the grass, drinking and enjoying the cool change that was finally coming.

 

SPEECHES AND STUFF.

Ok, brace yourselves here… Ben serenaded me.

I know.

It was a complete surprise. All of a sudden, right before our Dad’s were about to give a toast, he took the microphone and started singing. My brother, Jackson, had been helping Ben prepare this for months, and he accompanied him on guitar. I actually still cannot believe Ben did this. And how good he was! So very committed to each and every note. Ben is not a singer – he has a good voice, but he is not a “singer” by any means. And he has never, ever sung in front of people (well, besides late night karaoke). So this was a big deal. A big, beautiful deal.

What did he sing?……. My Girl.

I’ve got sunshine….”

Yeah, still pinching myself about that.
My Dad decided to learn some Italian phrases for his toast, which he did so well, it was truly wonderful. He then lead us in a toast, as all the guests were handed a shot of his homemade limoncello.

 

FOOD AND THE TABLES

Our caterer was the incredibly talented and gorgeous Anna Gentile. Anna started (then sold) the popular cafe Via Boffe in Mornington and also runs her own cooking school, La Zucchera. She’s presently running Rumours, in Mt Martha. Anna is Italian herself, and so completely understood and nurtured our vision for a rustic, Italian-style dinner, with sharing platters and an emphasis on quality produce. I cannot thank her enough for her passion and persistence. She’s a truly outstanding lady. Anna was so pivotal in helping to make our day so perfect. Knowing how important food was to us, she went out of her way to ensure that the quality was exceptional. And it was. She was our champion.

We knew we wanted long tables for our Wedding, with a few special little touches to make it feel like “us”, like a party we’d throw at home. But, obviously, so much better.

Lisianthus, rosemary, mint and lemons lined the tables. And we had Espalier lemon trees from Nielsen’s Nursery along the sides.

We spent the months before the Wedding collecting vintage spoons from op shops to use as our place settings. They were all different styles, shapes and sizes, and I rather adored them. We had Dad’s homemade Limoncello as a gift for our guests, and I was in love with these little lemon-kissed bottles.

On the table were Anna’s homemade olives , along with crusty bread, beautiful extra virgin olive oil and balsamic vinegar.

Entree: divine lamb backstrap salad, with garlic and mint dressing. Vegetarian Entrée: roasted vegetable stack with beautiful ricotta.

Main: beautiful prosciutto-wrapped, stuffed chicken breast with a sage, white wine, butter sauce. There were two fillings: mushroom, thyme and fontina, and olive and provolone. Vegetarian Main: agnolotti with basil pesto drizzle.

Along with simple mixed leaf, radicchio, shaved fennel salads.

To drink: Port Phillip Estate 2010 Sauvignon Blanc and Lavina 2008 Shiraz.

Dessert: deconstructed lemon tart served in little jars. This was my dream dessert. A beautiful homemade biscuit base, topped with homemade lemon curd. Bowls of whipped cream were on the table for guests to add if they desired. Anna realised my vision and made it come true. I was in love… and the guests adored them also.

And then there was the Somers General Store Retro Gelati Van! Thank you, Leisa. I cannot believe how lucky we were to have this. From the van we ate dreamy scoops of Ricketts Point ice-cream. After much research we chose mixed berry and honey and ginger. This was our cutting the cake moment. It was perfect.

There was a tea and coffee table with (english breakfast or peppermint tea for guests to choose from). We also had baci chocolates (our favourite) for a sweet bite.

Mum and our friend, Phyllis, worked very hard two days before the Wedding making Orange Almond Cakes. These beauties were simple, gorgeous and elegant. Mum also discovered a vintage trunk and crafted a sign for our cards. My parents are so amazing. It’s overwhelming. They worked so hard, but very happily so, to help make our day so special. I will never ever be able to thank them enough for this. Ever.

 

OTHER NOTES

Location: The Briars Historic Park and Homestead.
Dress: Fleur Wood.
Bridesmaids Dresses: Anthropology.
Hair: Minks Studio. Erin was my hairstylist.
Make-Up: my friend and bridesmaid, George.
Earrings and Hairpin: my Nana’s.
Boy’s Suits: Tailor Made.
Flowers: Poppies in Red Hill.
Photography: our friend, Bella.
Face props: from Etsy

Feel free to contact me for further recommendations.

Ben&Heidi2012441

Heidi xo

Greenhouse by Joost

March 13, 2012

During the Melbourne Food and Wine Festival, we’ve been lucky enough to have the Greenhouse by Joost structure sitting pretty on Southbank. This all-encompassing green, sustainable space is really special – the creator, Dutch-born Joost Baker, is a true visionary. Read more about Joost’s inspiring set-up and philosophy here (link).

I snagged my first Greenhouse peek last Saturday with the divine Emma Stirling, where, under the kind Autumn sunshine, we enjoyed a creamy Latte and taste of their homemade Tonic Water on the rooftop.

I also grabbed a Corn and Red Capsicum Muffin to nibble as we walked to the Theatre of Ideas, a Melbourne Food and Wine Festival event, where we were happily subjected to the brilliance that is Ben Shewry and René Redzepi. To say I’m inspired is an understatement. Thanks for the foodie discussions and company, Emma. I find myself full of resolve and passion. And incredibly hopeful that I’ll be able to dine at Noma this July. Fingers crossed…

…..

Two days later, I decided to take Ben to the Greenhouse for a lazy lunch. Unfortunately, the main dining area was booked for a private function. Don’t you hate that? Determined to become bffs with the tantalising menu, we resolved to eat standing up at the bar on the rooftop. Whatever it takes.

Custard Cider for her and a Gin and Tonic for him. Refreshing.

Corn with Cumin Butter and Coriander.

Aussie Olives.

and

Chargrilled Tiger Prawns

.

All incredibly scrumptious.

I would have loved a big hunk of crusty sourdough to mop up some juices. Alas, we were without bread.

It was all I could do to not run away with a bucket-load of fresh basil. We were utterly surrounded by luscious lashings of my favourite herb. Such a tease.

It was a rather gorgeous Monday. In fact, it was an all-round beautiful long weekend. What better way to top it off than with a stroll in the sunshine with a loved one? Well, maybe a scoop or two to make it even sweeter…

If you get the chance, I implore you to visit the Greenhouse while it’s still in the city (until 21st March). It truly is a unique, inspiring space. And if you do go… grab me some basil, will you? Thanks.

Heidi xo

p.s. my next post will be completely and utterly full of Wedding pictures. Full. Overflowing. I’m psyched.

Wedding Day Peek

March 9, 2012

Hello there, lovelies. I know you’re keen for me to show you pictures of my Wedding day last month, and I just absolutely adore your enthusiasm, it really warms my heart and makes me want to jump with joy. Thank you.

The fact is, I’m still waiting for all of the pictures. I don’t want to rush our photographer, she’s amazing and I like to let her do her thing. I also know that you simply will not let me do another post unless it involves at least one Wedding Day picture…am I right?

So here you go, a couple of simple, sunshine snaps of our day, taken by my beautiful friends and family.

My brother and I during the ceremony…

Happy.

My man and I. My husband. Official. Signed, sealed, delivered, I’m yours. Well…his.

There are many, many more to come. And trust me, as soon as I get my hot little hands on them, I’ll share. And tell you all the details. Just try and stop me.

Heidi xo

Our Wedding Invitations

March 5, 2012

No Wedding pictures yet, I’m afraid. I don’t mean to be such a tease, I swear. It’s just that I’m still finalising my selection – a difficult task, as I love them all. And as keen as I am to share our Wedding photos with you, I am also bursting to show you our Invitations. So here we go.

As I mentioned in my Wedding planning snapshot back in January, we sent out our save the dates fairly early on, at the start of November. We did this for two reasons: to, well, encourage people to save the date, as February and March is a busy time for Weddings, and also in anticipation of our true invitations being handed out around Christmas time (only two months away from the big day). You see, we knew they’d be a little…large, and hence it would be more cost friendly to hand them out personally rather than post them. During the festive season there were countless catch ups and opportunities to distribute our little packages. Plus it was really fun to see people open them in person, each reaction making me more and more excited for the big day.

And now I can share them with you!

So how did we design them?

My beautiful mum came up with the idea of giving an invite in a box, quite like some French Salted Caramels we were gifted in gorgeous, circular wooden boxes. I loved this idea, and so we promptly went about searching for the boxes. We found them! But they were $15 each. Right. Moving on… Soon enough found some quality cardboard boxes for $1 each, which were ideal, so we snapped them up. Fabulous!

Vicky, our bella invitation designer goddess, worked her magic and created the most darling invitations, following our whimsical instructions. You see, I have a strong, specific vision for pretty things…I’m just not crafty, so I cannot execute this vision. Hmmm that’s a problem. But thank goodness I had people like Vicky, my mum and nana around me, who are in fact incredibly crafty and could help me realise my vision. Vicky, I cannot thank you enough. You’re absolutely brilliant and happily worked alongside our every whim.

Ben was keen on a ‘retro ticket’ style invitation, working along our slightly retro theme, and so we searched the internet for inspiration. We sent a few pictures to Vicky, along with our text (which had to be revised many, many times – I’m terribly wordy) and she created a stunning set of cards for us. We were completely thrilled.

We had four to five cards all up: a title card with all the details of location, an RSVP card, an accommodation card, a gift card (which gave directions to our online registry we set up to help us on our honeymoon). We also included a fifth card for those very close family and friends, inviting them to a brunch the next day at Red Hill. With so many overseas guests and friends staying down on the Peninsula, we wanted to continue the celebration with a casual brunch the next day.

1.

2.

3.

4.

5.

To go with these cards we decided to go to a photobooth and take some cute pictures. However when we arrived at the location where we used to go as teenagers to get these pics, the photobooth was gone. So instead we went home, set up our tripod, put the timer on and snapped away ourselves. I then put an instagram filter on our pics, selected our favourites and went to Officeworks to print them off. Voilà! Cutting them out individually, with the help of many hands and a guillotine, was probably the most tedious task, but it was all part of the fun. They were a fantastic, sharp image too, not slightly blurry like the pictures below might suggest. We have some spare and I can’t wait to put a couple on the refrigerator. Or even enlarge them. I’m particularly fond of the last shot.

To finish it all off we put inside two little love heart chocolates, or some salted caramels or sherbets for those we had to post, and then tied it with blue and white string.

I’m tremendously in love with them. Thanks to everyone who helped create these little gems. What can I invite people to next?…

Heidi xo

The Hours Before the Wedding…

March 1, 2012

Firstly, thank you so much for all your gorgeous, happy comments on my last post. Our wedding was perfect. I did indeed dance and feast and laugh and cry. I had the best day. I am now a wife. And I have a husband. I know that’s how it works… that’s part of the deal. But it’s still so surreal, I’m finding it hard to believe.

Once I get our Wedding pictures I will eagerly jump to share some with you. But until then, let me share the moments leading up to it.

…..

The hours before the Wedding I spent with my bridesmaids. We had a sleepover at Peta’s house, went out for breakfast at Snow Pony and then had our hair and makeup done. These hours were a gleeful flurry of laughter and nervous excitement. My girls were divine, showering me with love and attention and helping me ease into this incredible day without too many nerves. I will always cherish this time spent with my ladies. My beautiful, shining, warm, funny girls.

Friday night we gathered for dinner at Peta’s house, with Barbecued Salmon and a Pear, Rocket, Honeyed Walnut and Goats Cheese Salad. Thank you, Jeff and Meryl, for having us stay. Your hospitality is incredible.

A Champagne Toast.

After dinner we headed upstairs for some sweets and a movie – Father of the Bride. Early nineties movies are truly the best.

Jess is a star, she made these darling little Strawberry, Mascarpone Tarts with Balsamic Drizzle for us to nibble. Delicious.

Present time! I had already gifted my girls a clutch, which I gave them at our afternoon tea catch up a few months ago. So tonight it was time for something a little sentimental. I gave my gals a little bag of goodies and a card telling them how amazing they are. Because they really are.

I had been searching for floral tea-cup and saucer sets in op shops since last September. I ended up with about seven sets, all quite different – green, classic white, pink and black! This made choosing the perfect one for each girl really fun, matching them with their personalities. I can’t wait to have a tea party together, with all of our pretty teacups. I also included a tiny jar of Bon Maman Cherry Jam, some cupcake paper cups and a little box of organic peppermints. Sweetness.

My mum was a little sad that I wasn’t spending the night at home, but alas, my divine hairdresser was too far from Red Hill. So she put together a little gift pack for me to open with my girls. Of course she did – she’s the best. Included was my Wedding scent, Vera Wang Bouquet, a retro cocktail book and some cute cards. Love you, mum.

It was then time for Cake! A Tasti D’Lite cake made of peanut butter cup, nutella and butter pecan. We’ve fallen a little in love with Tasti D’Lite, ever since our NYC adventures. Peta, thanks for this, you’re fabulous.

Somehow we got ourselves to bed at a respectable hour and I managed to get a good 6-7 hours of sleep, although the extreme butterflies in my stomach woke me many, many times!

…..

In the morning we all piled into one bed and had some special moments of sleepy chatter and giggles. It was my Wedding day. Incredible.

After showering and gathering our goods, we headed out to breakfast, arriving right when Snow Pony were opening and snagging a table out the back. It was warm and wonderful and I remember feeling like I was floating on air, elevated by persistent fluttering butterflies.

Things just got even better when my friend, Adam, surprised me with a visit and flowers! Adam was unable to attend our Wedding, as he was a groomsman in a wedding that same day. The fact that he lives interstate now and I rarely see him made this visit even more special. He’s such a gem.

No-one was surprised by the deliciousness of Snow Pony’s breakfast and coffee. Yeah, that’s pretty expected, pretty stable. Pun completely intended.

Smashed Avocado with Feta and a Poached Egg on Wholegrain Toast for me.

De’s

Bircher Muesli

.

Skim Latte

.

Smooth and beautiful. To help me be smooth and beautiful also…

It was now time for hair and make-up.

The staff at Minks were terribly accommodating to us babbling, buzzing broads. We sipped Moët, chatted nonstop and set up shop in their salon. Thank you.

My hairdresser, Erin, is….well, she’s a goddess. Incredibly talented. And refreshing and cool and calm and just fabulous. I adore her.

I also adore my bridesmaid, George, who did all of our make-up. She is supremely talented and was just so collected and professional and downright brilliant. I cannot thank her enough for her time, skill, love and support.

George used air-brushing foundation, which was so much fun. It felt like a dream on – so light!

Once we were all jazzed up, we piled into the car and drove to the Wedding venue. Thank you, Jess for driving us and Michael, for making your roomy car available for us girls. That drive down was so much fun. Peta had organised wholegrain salad wraps and little boxes of fruit salad for us to eat on the way, as well as ice-cold water bottles to help us stay hydrated in 37 degree heat. See? I told you. She’s fabulous.

And then it was time…

Heidi xo