Brian and Deb met through friends. Brian texted Deb asking if she wanted to go out for a milkshake. Deb said yes. The first date ended with a high five, and the chef and the accountant became an item. Six months of backpacking around Asia sealed the deal, and the wedding planning began. We wanted the wedding to have a small footprint and to try and consume as little as possible. In order to do this, we decided second hand goods would be the key. Second hand stores were scoured North Island-wide for Crown Lynn dinnerware, silver cutlery, Agee jars, table cloths and doilies, etched crystal glasses and other delicious tid-bits. We would arrive home after work some days to find second hand treasures waiting on the door step that friends and family had found. Everyone was in on the hunt. Meanwhile, Brian was busy planning the menu. With friends, family and fellow chefs knowing Brian’s passion and skill with food, expectations were high. Seasonal, fresh and local product were at the top of list. Some guests had produce to share such as passionfruit, figs and free-range pork, and these were incorporated into the menu.
In order to maximise recycling, wedding invitations were printed on scraps of vintage fabric and doilies. Brian and the groomsmen’s sandals were made from tyres, coffee sacks and seatbelts by Raglan designer Trash.
Marquees erected, candles lit, petanque court groomed, and chairs and tables borrowed from town halls Whangarei-wide. A team of family and friends were called in to help with the two day set up. My mum Ali, was in charge of the flowers (as well as the entire garden!). She enlisted the help of fellow green-fingered colleagues to provide the best seasonal flowers growing in their gardens. My Dad, Steve, had the mammoth task of clearing out the man cave shed that was to be the kitchen. Out of the shed came a Kombi, which was used as the bar, pumping ice cold boutique brewery beer and cider from the kegs.
We met each other before the ceremony and had photos on the beautiful drive out to the beach. Our chosen ride was an orange Kombi, driven by the husband of Ali’s bridesmaid’s back in the 80’s. Together we walked along the beach to the music of the ukuleles, and joined the guests for the ceremony. We were accompanied by the two “briansmaids”, Brian’s brother and best friend. Keeping with our idea of a simple wedding I chose not to have bridesmaids. After the beachfront ceremony the guests drifted up to the lawn where canapés and bubbles were served and the ukuleles played on. Then, with a hand-drawn map delivered with the invites, it was onto the reception, held in my parents magnificent garden. A cozy brazier and a fancy dress photo-booth set the scene. Delicious canapes rolled out starting the evening celebrations. We managed to keep to our budget, have a great time with the planning, and create a very special day. Friends and family described the day as very ‘us’.
Congratulations Deb & Brian enjoy the love.
Vendor Love – Wedding photography: Sutherland Kovach Studio. Ceremony Venue: Pataua North beach, Northland New Zealand. Reception Venue: Deb’s parents garden, Northland, New Zealand. Floral Design: Ali Kane. Catering: Brian Hanson, Jason Blackie and team. Wedding Cake: Beryl and Basil Hanson and iced by Tracy Magan. Wedding Dress: Pamela Armer Private Wardrobe. Brides birdcage Veil: Andrea Simper Jewellery. Hair: Kate at Headlines, Whangarei. Make-up: Jennifer Page.