"Bendooley Estate is one of the most inspiring venues we've worked in; it's a "book barn" and cafe by day, morphing into a romantic event venue at night. Bookshelves get pushed to the barn's edges during the transformation, and an open fireplace is lit on one side. Adding to the barn's cosy feel are the mahogany-coloured timber beams, which are perfect for hanging flowers and foliage from."
I wrote that paragraph about Bendooley in Feb 2018, and 1.5 years on Bendooley is still as cosy and romantic as ever. Look what we did with it this time...
Bess and Jules were married on a very cold, windy and rainy day in August, which meant last-minute changes were made to accommodate the wet weather. The event team arranged for the ceremony location to be switched to a sheltered pergola on the property and the silver lining was this stunning lake backdrop...
With each wedding, we try to find new, more interesting alternatives to the traditional ceremony arch to make each wedding different and unique, and most importantly more eco-friendly. For this one, we used two large, beautiful coppers overflowing with foliage and flowers. Gold plinths were placed behind each copper to give height to the backdrop, and vases were filled with amazing flowering magnolia and draping amaranthus.
The flower mix was so typically Wintery - all of our favourite mid year ingredients were used. We worked closely with Perth wedding planner Nina ma'belle weddings to choose a beautiful combination of locally grown Anenomes, Cymbidium Orchids, sweet pea and burgundy Amaranthus, mixed in with soft pink and red roses and grouped with bunches of ivy berry and magnolia foliage. All the flower types stood out in their own way, but our absolute favs were the flowering magnolia branches. They're so precious because of their fleeting season and the purple flower on the branches had opened perfectly just in time for the big day.
The happy couple. Bess' all red bouquet was made of Cymbidium orchids, red roses and draping Amaranthus.
For the evening reception in the Book Barn, tables were covered in clusters of vases, which we arranged low to the table so that seasonal fruits (figs, grapes, pomegranates) could be nestled in closely.
And we never let the ceremony flowers go to waste. They were brought inside the Book Barn to be enjoyed by guests throughout the rest of the night.