JULIA & MATTHEW IN SAFE HANDS

On Saturday March the 30th last year at the breathtaking “CAMPBELL POINT HOUSE” set on the Bellarine Peninsula, the stunning wedding of Julia & Matthew took place. 
The ever-talented team at GREAT SWEET styling ensured that Julia’s preferred theme for the day was firmly in place. The eloquent thread of ‘classic femininity meets modern simplicity’ was professionally carried out both in the styling of the event and by the inventive menu relayed by ‘Mr. Collins’ himself. In relation to the food & beverages produced on the day, Mr. Collins had worked tirelessly over the past 6 months to ensure that every aspect was of the highest quality and ultimately tied in with the desires of Julia & Matthew.

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With both the bride & groom hailing from Tasmania, they had a strong will to adhere to their native land with certain elements produced in the final menu. Along with the Tommy Collins event chefs, Mr. Collins managed to source fresh Tasmanian produce from renowned award winning farms; BLACK RIDGE FARM KING ISLAND which was then inter-placed within the sophisticated flow of the menu. With the Tasmanian produce factor in mind, some of the definite highlights from the night had to be; the grass-fed ‘Black Ridge’ 14 hr slow cooked lamb shoulder served with an intricate lemon & thyme skordalia foam and also the succulent ‘King Island’ eye fillet with fluffy dauphinoise potatoes, roasted local heirloom tomatoes & a deep tawny port jus. The wedding guests indulged in the styled menu directly underneath a large canopy of woven oak branches intertwined with Australian gum leaves, luscious lysanthius blooms & large wild orchids.

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This beautiful line of native styling was carried onto the nearby dance floor in the opulent hall of the stately home, where vivid green vines cascaded down from the high ceilings.
 Julia & Matthew decided to stray from traditional trappings of tiered wedding cakes and opted instead, for an entertaining focal point of a large champagne tower. The glasses were filled with the Tasmanian sourced FROGMORE CREEK sparkling, 2008 vintage. The tower was erected outside in the garden area, which allowed for guests to be wowed by the following fireworks display, which ensued, bursting over the beautifully gleaming Connewarre Lake. 
Along with Frogmore Creek, every single beverage included in the wedding was in fact sourced from the couple’s native home. 42DEGRESS SOUTH JAMES BOAGS , 666 Vodka  & HARTZ , were just some of the Tasmanian brands represented throughout the event. Following on from dinner service, Mr. Collins had arranged for guests to be entertained by a spectacular cocktail event. Served in divine Marie Antoinette glasses, the mixture highlighted the Tasmanian 666 Vodka, which was themed as the prominent feature. The brand’s extravagant award winning ambassador and mixologist genius, Sebastian Raeburn was the cocktail maker on hand to ensure that everyone was entertained by the flair and experience laid on. Sebastian used this time to promote 666′s latest creation ‘Autumn Butter Vodka’ (the world’s first natural butter vodka). Having the multi-award winning, flamboyant cocktail whiz on hand to dazzle guests with his creations, simply added to the magical narrative of the evening.

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Along with the cocktail event, once dinner had concluded, Mr. Collins and his team cleverly constructed an elaborate dessert station, which portrayed the best sweet delights created by our outstanding innovative pastry chef Eli Faye. The theme of the dessert element was to resemble the ‘Tassie forest floor’. With this in mind, the Tommy Collins team displayed all of the mouth-watering desserts on moss bases with edible soil and inside rustic wooden crates. Dry ice was another creative element used here, which allowed an amazing smoky haze to billow out from beneath the ‘forest floor’ of the wooden crates.
 Julia & Matthew’s input and signature stamp was clearly visible throughout the course of the day and their unique chosen theme along with their homage to their beloved Tasmania, flowed seamlessly through the event. Julia’s personal touch and humor was also evident on the day, with her setting up a set of white stumps at the end of the white-carpeted aisle, an ode to her wicket-keeping husband. 
Along with the bride & groom, the creative stylists behind ‘Great Sweet’ and the entire crew at Tommy Collins, it can certainly be said that the wedding of Julia & Matthew was undoubtedly, a beautifully breathtaking experience and one in which Mr. Collins was glad to be a part of.

Mr. C

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JULIA & MATTHEW’S MENU 

.: CANAPÉS :.
Vietnamese rice paper rolls, Noc Nam dressing
Sweet potato cakes, hazelnut, pomegranate & young coriander (v/gf)
Angasi oysters – natural or spicy Kilpatrick
King fish & tuna ceviche taco with Asian dressing
Chili & lemon grass marinated tiger prawns
Deconstructed Poe-Boy
Roast duck wantons with plumb relish & pickled radish
Sticky pork belly, wasabi mayo & citrus garnish
The ‘Aussie Burger’ beef, beetroot, cheddar, fried quail egg & smoky tomato relish

.: AMUSE BOUCHE :.
Chilled pea soup, polenta tuille, Pyengana cheese ice cream

.: ENTRÈES :. 
‘Black Ridge Farm’ Free range, Wessex Saddleback Pork belly with minted pea puree & sealed ‘Spring Bay’ scallops
Grilled Moreton Bay Bugs, café de Paris butter, lemon watercress & fennel

.: MAINS :.
Leatherwood honey & saffron roast spitchcocked chicken, black truffle, herbed crumb stuffing & veal jus
Grass fed ‘Black Ridge Farm’ 14hr roast lamb shoulder with lemon & thyme skordalia foam
Cape Grim eye fillet with Dauphinoise potato’s & roasted heirloom tomato’s tawny port jus

.: SIDES :.
Thrice cooked rosemary & garlic potato house cut chips
Char grilled broccoli, chilli, almond & garlic
Forrest floor mushrooms with cinnamon thyme, garlic butter panko & sherry vinegar

.: DESSERT BUFFET :.

Home style apple pies with maple cream from Gran’s window

White chocolate mousse cones, pink peppercorn praline

Profiterole tower with vanilla strawberry cream centres

Flourless chocolate lolly pops with asparagus fern

Chocolate magic mushrooms toad stools
Forrest floor chocolate flake logs

‘Macaroons’ with crackling centres

Forrest floor chocolate truffles

Meringues stacks

Toffee apples

.: SUPPER :.
Croc- monsieur, organic ham, cheese & béchamel
The ‘supper’ sausages with tomato sauce

 

 

 

 

OCCASION:      J U L I A  &  M A T T H E W ‘ S  W E D D I N G 

VENUE:       C A M P B E L L  P O I N T  H O U S E 

STYLING & EVENT DESIGN:        G R E A T  S W E E T 

PHOTOGRAPHY:          E R I N  &  T A R A  P H O T O G R A P H Y 

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

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