Last year on Saturday the 16th of November at the picturesque Ceres Farm near Geelong, the elegant wedding of Mr. Collins’s close friends, Angela & Elliot took place. With the sun splitting the blue skies and the sprawling luscious green fields surrounding the rustic farm house, it was the perfect setting for the couple’s anticipated big day. The intimate feel of the old wool shed & barn and the privacy of the property nestled in amongst the adjoining fields, were the very reasons for Ange & Elliot falling in love with farm owner Sally’s rural home.

From the outset, Ange & Elliot didn’t want a ‘fussy over-the-top wedding’ they wished for something simple & relaxed. Mr. Collins made sure that this theme was pertained throughout every stage of their special day, from the marquee & decorations, to the food & cocktails. With his team of worker bees, Mr. Collins helped to transform the rugged landscape into a breathtaking backdrop for a most stunning wedding. An ample, yet simple marquee was erected near the old stables, just down from the main farm house. This is where the handy labouring skills of the groom came into play. With Elliot in the construction trade, he took on the task of creating an entire wooden floor for the marquee, in order for their to be some even ground amongst all the old cobbles. A simple table configuration played out inside the event space with several hay bails set out for seating.

With the design & decoration aspect, Mr. Collins took a back seat to the strong force of the mothers of the bride & groom. Ange’s mother Bronwyn and Elliot’s mother Deb, were an ultimate design team in the lead up to the big day and fully immersed themselves with the task of transforming the vacant space into a spectacular vision. With Deb’s career experience in the event styling game, she was in her element, crafting out the floral arrangements and various design settings within the marquee. Working tirelessly, the mothers and bride to be, created a relaxed setting of colourful flowers, cascading vines, antique glassware and stunning candles throughout the large area. This rustic styling continued through to the old barn where the ensuing nuptials took place and onto the separate ladies powder room (a beautiful small marquee set up for all the lovely ladies. Decorated with stunning flowers, candles & Parisian style antique trinkets).

As the guests arrived they were met by Mr. Collin’s team who served non-alcoholic quenchers for the pre-ceremony service. In the farm’s gardens, quirky jam jars filled with ginger fizz mock-tails hung from the beautiful oak tree branches, enticing guests to sample them.

The intimate ceremony began inside the old barn where candles hung on branches overhead and guests lined the pews next to the old stone walls where strokes of day light shone delicately through the cracks. Wearing a unique hand-beaded piece of art by ‘Gwendolynne’, Ange was so beautifully breathtaking that Elliot got a little teary! As the beaming couple sealed their joining with a kiss, the string quartet (seated in a small pen next to the pews) began an amazing orchestral version of Beyonce’s ‘Halo’. This innovative inclusion along with the day’s entirety, was captured through the lens of admired videographer Jarred Osborn from ‘This Lips’.

Back out in the sunshine, Mr. C and his team began serving post-ceremony canapés with an array of various colours and textures. As the Laurent Perrier flowed, it was into the marquee for everyone, where a buffet style antipasto station was set up. With the bride & groom veering away from a sit-down styled service, this relaxed self-serve option was perfect. The opulent station was a celebration of local Victorian produce, with several options including; ‘ C A M I L O  O L I V E S ‘ , ‘ B A R W O N  L A M B  , ‘ Y A R R A  V A L L E Y  D U C K S  & ‘ W E S T E R N  P L A I N S ‘  P O R K ‘ . Mr. C certainly made sure that no guest was left hungry, with the section being replenished by his team regularly.

As the night progressed and dusk fell on the rural landscape, guests were ushered back through to the old barn. Inside here, festoon lighting framed a beautiful LP champagne tower that the happy couple began to pour. Guests were then invited up to the dessert & coffee station to sample various delectable treats, including handmade petit fours.

With this short break in the evening, it was back to the marquee where speeches commenced and the band started up. As everyone danced away under the moonlit sky, Mr. C rolled out some late night southern style Shawarmas and the synonymous ‘Collins Burger’ to delighted guests. Under the watchful eyes of the neighbouring sheep, Ange & Elliot’s amazing wedding continued long into the night.


Heirloom tomato Panzanella tart, goats cheese, olive crumb

Beetroot cured gravlax salmon

Duck liver parfait, tawny port jelly & cornichons

Sopressa, prosciutto & organic ham

Selection of bread, croutes & grissini


Kataifi wrapped prawn roll, lemon chervil dressing

Scallops, saffron cauliflower skordalia, truffle herb salad

Red wine glazed Ox cheek, four onions

‘The Big Collins Burger’ beef, cheddar, mustard aioli, cornichons, iceberg, bacon, smoked tomato relish


Slow roast marinated meats, warm house made flat bread, fresh salads & sauces served roving

Marinated lamb, chicken, pulled pork & vegetarian cauliflower

House BBQ sauce, ranch dressing & sauce chien

. :  DESSERTS  : .

White & dark chocolate coated strawberries

Caramel fudge blondies

Mr. Collins,


OCCASION:               ANGE & ELLIOT’S  W E D D I N G .

WHERE:                    P R I V A T E  P R O P E  R T Y,  C E R E S ,  V I C T O R I A .



CATERING:               T O M M Y  C O L L I N S .

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