Saturday the 1st of February witnessed the beautifully stunning wedding of Nadia & Jimmy at the equally stunning, BAIE WINE vineyard on the Bellarine peninsula. Dressed in a hand-embroidered pearl, divine creation by the ever talented duo at ‘ J’ATON COUTURE ‘ , Nadia looked simply breathtaking against the exquisite backdrop. The beautiful winery was the perfect setting for the much-anticipated big day, with its rolling vineyards, luscious fields and the perfectly calm waters of the nearby Port Phillip Bay. The hard working family of the vineyard, Anne & Peter Kuc worked tirelessly in the lead up to ensure that the venue was perfect. The lovely couple & their dog Ruddy were also present throughout the special day, further adding to the warm personal touch that the family run business exudes on a daily basis.
Nadia & Jimmy wanted to create a ‘relaxed, country vibe’ for their day and this was clearly evident in all aspects of the event, from the mid-afternoon ceremony through to the uninterrupted ocean view reception. Tommy ensured that his team of trusty workers were decked out in casual/country attire for post ceremony celebrations. Checked shirts, rolled up chinos and canvas boat shoes were worn while succulent roving pre-dinner canapés were served to guests in a lovely outdoor setting adjacent to the blooming vineyards. With exciting bites such as ‘lemongrass & ginger lobster tail brioche rolls’ and compressed watermelon with feta & lime’, Mr Collins had insisted that they be bulkier than usual in order to appease the appetites’ of the footy lads in attendance! During this pre-dinner service, with the sun beaming down, guests were also treated to some quenching cocktails served in quirky garnished mason mugs.
With a quick uniform change into pressed white shirts and black suspenders (for the fellas), Tommy paired each Mr. Collins staff member up with a Mrs. Collins to help pamper the 190 guests for a slick sit down dinner inside the large clear marquee erected on the bay side of the property. Under the expertise and guidance of Tommy Collins Executive Chef, Emile Avramides, the kitchen produced various creations such as; ‘Sautéed globe artichokes served with butternut pumpkin & barigoule dressing’ and ‘Grain fed Eye Fillet, with caramelized baby onions, dutch carrots, shemiji mushrooms & a smoked marrow jus’. Keeping in line with the couple’s original requests during menu creation, Mr. Collins tried to source locally produced items throughout the menu such as; OTWAY HERBS , SHER WAGYU , PENNYROYAL RASPBERRIES , BAIE WINE SAUVIGNON BLANC & AUSTIN POINT NOIR
Inside the marquee itself, the setting for guests was simply exquisite with the trusted styling & creative genius from the uber-talented girls at THE STYLE CO . Using their expert florists, the team had displayed giant vine & floral arrangements on the ceiling of the huge structure. They had also set up a stunning vertical garden which served as a back drop for the cake cutting and speeches. The relaxed, natural vibe set out in the theme, was clearly echoed with the vibrant floral whites and vivid luscious greens seen throughout the marquee and surrounding areas.
Once the main dinner service had concluded, Mr. Collins and his team constructed an epic dessert station on the outdoor area next to the dance floor. A strong focus in pastry Chef Eli Faye’s mind, was that Jimmy had a sweet tooth and loved all desserts. So he came up with a quirky creation combining 10 separate desserts all displayed with a huge visual impact to entice all of the guests. Once they had all been suitably stuffed, they made their way onto the massive adjoining dance floor where they were entertained by several dj’s. An opulent scotch and cigar bar was setup to the front of the dance floor where guests were later treated to some divine espresso martinis shaken & stirred by Mr. C himself! The stunning dance floor area was draped overhead with a zigzag of chic festoon lighting. When the sun set, the sheer brilliance of this feature was unveiled – with the lights creating the perfect frame for a beautiful image of everyone dancing the night away. As the drinks flowed and the discs spun, revellers were treated to a ‘late night supper’ menu featuring the renowned ‘Collins’ beef burger. The setting, styling, weather, crew, guests and most importantly, the bride & groom, all cemented that Saturday the 1st of February was most definitely a day to remember!
. : POST CEREMONY CANAPÉS : .
Watermelon, fetta & lime
Lemongrass & ginger Crayfish, iceberg & Brioche
Paprika fried calamari with herbed aioli
Kataifi wrapped prawn, lemon chervil dressing
Buttermilk Fried Chicken Burger, Kansas sauce
Eye Fillet, horseradish aioli, sweet onion jam
. : ENTRÉE : .
Tuna tartare, radish, Togarashi & crème fraiche
Sher Wagyu, beetroot, charred baby leeks & golden raisins
. : MAINS : .
Sautéed globe artichokes, butternut pumpkin, barigoule dressing
John Dory, seared scallop, charred broccolini, sea herbs
Grain fed Eye Fillet, caramelized baby onions, Dutch carrots, Shimeji mushrooms
. : SIDES : .
Baby iceberg, radish, shaved onion, dill & herb vinaigrette
Thrice cooked potatoes with roast garlic & rosemary
. : DESSERT STATION : .
Pistachio & ricotta custard, raspberry jus, cinnamon cannoli
Strawberry pop rock lolly pops
Jam doughnuts, cinnamon sugar
Chocolate & peanut mousse tarts
White chocolate & berry mousse slice
House made wagon wheels
Strawberry bubble-gum macarons
Blood orange macarons
Meringue goose eggs
with slabs of…
Rocky Road, marshmallow, peanut & coconut slabs
White chocolate & Oreo rice bubble blocks
Honeycomb & white chocolate hedgehog
. : SUPPER CANAPÉS : .
Croque Monsieur Jamon & Gruyere
‘Mr Collins’ burger, iceberg, cheese, Dijon & tomato relish
OCCASION: N A D I A & J I M M Y ‘ S W E D D I N G
VENUE: B A I E W I N E S
VIDEOGRAPHER: PURPLE RIBBON WEDDINGS
FURNITURE: D A N N E V E N T S
CATERING: T O M M Y C O L L I N S