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Food stations are a way to cater to guests’ dietary restrictions, reduce waste and highlight conscious choices to minimise your impact while giving your guests delicious choices. VEGAN - arancini balls, spinach artichoke cups, marinated tofu sliders, cauliflower fritters, hazelnut and vegan chocolate cake pops. ORGANIC - juice bar, salad bar and fruit platters. LOCAL PRODUCE - select produce from local butchers, grocers, fruit shops and bakers. CHARCUTERIE BOARDS - fruits, nuts, cheeses, olives, honeycomb, artisan breads, chocolate, licorice. SEAFOOD - prawn cocktails, smoked salmon blinis, Moreton Bay bug brioche rolls and crab sandwich fingers. PIZZA STATION - guests select their own toppings. DESSERT - gelato cart, donut wall, dessert bar and individual celebration cakes on each table for guests to slice and share.

LET THEM EAT CAKE

Flavour combinations that are a perfect marriage ...

. Chocolate Raspberry . Salted Caramel . Lemon Berries

. Chocolate Coffee . Cookies & Cream . Vanilla Hazelnut

. Red Velvet Cream Cheese . Chilli Chocolate

. Chocolate Orange

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WANT MORE WEDDING INSPO www.pinterest.com.au/paddingtonpublications

ECO-FRIENDLY CONFETTI

Biodegradable rose petals in biodegradable confetti cones create guilt-free fun and the best photos. ALEXANDER + JOSHUA Jodie Modric Photography

ANNA GEORGINA gowns are created by Kobus Dippenaar, who started his dress designing career age 19. Dress designing is the only career Kobus has ever known, following in his mother’s footsteps and long family heritage of designing dresses. With a 30-year background in dress design, Kobus originally designed couture evening gowns and started Anna Georgina, an ode to his mother’s dress designing company; with a burning desire for haute couture designed fashion gowns to be more accessible to brides. 8 gorgeous gowns featuring LONG SLEEVES

Anna Georgina

Anna Georgina