Saturday the 22nd of February, saw the divine wedding of Lincoln & Karla take place at their family property in Barwon Heads. Mr Collins and his team were delighted to look after the 130 guests and the special couple who were in fact close friends of the Tommy Collins family. Not only was Mr. Collins in charge of the day’s catering, he was also entrusted by the couple, to perform the role of Master Of Ceremonies.
Now, Lincoln & Karla’s journey isn’t exactly like your typical love story…With only 9 months in between from their first date to their beautiful wedding day. Their first date was monumental in itself, as Lincoln had been chasing Karla for quite some time. He had even coined the phrase that she was his unicorn because “he could never catch her”. But with the help of both T I N D E R and Mr. Collins, Lincoln finally got his girl! The nearby ‘ Ozone Jetty ‘ was the perfect setting for the intimate ceremony, with the calm rippled waters and the polished pebbles underfoot. This uneven ground was the exact reason for the bride’s chosen footwear for the day – opting for the iconic Charlotte Olympia ‘ Kitty Slippers ‘. Once the inaugural multi-coloured confetti drops had been tossed in the air, everyone was ushered along to the main house by the lake, for the ensuing reception.
Within the main gardens guests were treated to an array of colourful canapés and ever flowing flutes of Mumm. Next it was onto Mr C himself who took centre stage with his first duties of the evening, welcoming everyone into the main marquee for dinner service. The stunning space was all down to the hard working guys at D A N N E V E N T S, who under their trusted leader Nick, constructed the huge 14mtr by 9 marquee. The back of the structure had even been built outwards, so that it literally hung over the edge of the rocks below and gave guests the illusion that they were dining out on the tranquil lake. This was a stunning point of genius from the events team and really added to the overall visual impact of the reception. The creative stylist T O R I A L L E N and her team stamped their distinctive, poetic touch on the inside decor, creating stunning floral arrangements and elegantly designed tables. Tori’s innovative chosen colour palette for the day was: ‘ivory, lush terracotta, sunflower, vivid green peacock & zing red’. Each of the 5 tables were headed with a plaque displaying various names based on mythical creatures. Paying homage to Karla’s affectionate nickname, the bridal table became: ‘Unicorn’ followed by; ‘Mermaid’, ‘Gnome’,’Yetti’ and ‘Loch Ness’. The bride & groom’s chosen theme for the day was ‘ R E M E M B E R T H A T T I M E ‘ - a quirky connotation for their memories in the future. They even had a custom built neon sign made, displaying the words along the main wall of the marquee. This all effectively tied in with the wedding invites which had been cleverly created by the design gurus at ‘ D E S I G N B Y P I D G E O N ‘ and were attached to personalised tea-towels for each guest, displaying the coined phrase.
Under the experienced leadership of Head Chef, Michael Fox, Mr. Collins and his team began to roll out the astounding dinner delights. The innovative amuse-bouche was followed by an alternate drop entree service comprising of; Sher Wagyu tataki and Western Plains pork belly. The shared mains banquette showcased the stunning local produce of seafood & meat and suitably stuffed all 130 guests. Accompanying these delicious bites, the aromatic ‘ F A R R I S I N G ‘ pinot was served, along with several other Australian staples. Once the dinner service and speeches had commenced it was back through to the main gardens where guests were wowed by Lincoln & Karla pouring their magnificent Mumm champagne tower. Whilst the bartenders served from their elegant garden bar, Mr Collins and the rest of the team, quickly transformed the dining marquee into a huge dance floor with seating areas. Pastry chef Eli Faye, also used this time to construct a large cheese & dessert station at the back of the room – highlighting the the best sweet delights from his repertoire. With Huey Lewis & The News’s, ‘ The Power Of Love’ cued, saxophonist ‘Austin Lee’ welcomed guests to kick off the dance floor or enjoy bottomless espresso martinis.
. : POST CEREMONY CANAPES : .
Compressed watermelon, fetta & lime
Beetroot terrine, horseradish, balsamic
Freshly shucked Oysters, mignonette sauce
Sher Wagyu Tataki, Otway shitake mushroom
Eye Fillet, horseradish aioli, sweet onion jam
. : AMUSE BOUCHE : .
Chilled ‘Thai style’ coconut & spiced tomato consommé
. : ENTREE : .
Marinated beetroot, Black Savourine & balsamic walnuts
Western Plains pork belly, green olive, almond, brown butter vinaigrette
. : SHARED BANQUETTE MAINS : .
Chargrilled Tiger prawns
BBQ Cray tails, Cafe de Paris
King George whiting, herb crumb
Grass fed Eye Fillet, watercress & smoked salt
13hr Barwon Lamb shoulder, roast vine tomato, fetta, basil
. : SIDES : .
Braised white beans, tomato fondue, peppers & sautéed artichoke
Asparagus, Quinoa, pickled mushrooms
Heirloom tomato, black olive oil, buffalo mozzarella, baby basil
. : CHEESE & DESSERTS : .
St Agur Blue (Beauzac, Auvergne)
Pyengana (St Helens, Tasmania)
Lavosh, Quince, Muscatels & Penny Royal Raspberries
Pistachio & ricotta custard, raspberry jus, cinnamon cannoli
Chocolate orange lollypops
Eton-mess; passion fruit, cream, strawberries
House made jam doughnuts
. : SUPPER CANAPÉS : .
Falafel wrap, tabouli, pickled vegetables, harissa yoghurt
‘Mr Collins’ burger, iceberg, cheese, Dijon & tomato relish
Under the watchful eye of Mr. Collins, Lincoln & Karla’s special day had been utterly amazing. As the bride & groom said their goodbyes to friends & loved ones, Mr. Collins team had one last treat for the departing guests….late night ‘souvlaki’s’ were served through a custom-built ‘Karla’s Kebab’s’ pop up station, to hopefully ease those inevitable hangovers!
OCCASION: K A R L A & L I N C O L N’ S W E D D I N G
VENUE: P R I V A T E H O M E B A R W O N H E A D S
STYLING & EVENT DESIGN: T O R I A L L E N E V E N T S
FURNITURE: D A N N E V E N T S
CATERING: T O M M Y C O L L I N S