When we first saw these images from Rachel Kara Photography, we fell for the distinct elegant air about the entire wedding. AnnMarie and Andrew’s wedding was detailed, chic, and above all, elegant. From the bride’s stunning dress and simple ponytail, to the all-white florals and beautifully draped tent, this wedding exhibits an overarching sense of class. Of course, men in tuxes and bowties certainly doesn’t hurt. Read on for more from the bride:
From the bride:
“Our wedding was held in Orange over the Easter long weekend. Orange is very special to us, not only as the place where Andy grew up, but also the place we first met at Forage, part of the Orange Food & Wine Festival in 2013. In fact, the reception was held at Philip Shaw’s Koomooloo Estate, right where we first met! Having the wedding over 4 days meant our friends and family were able to see the best of Orange and sample the area’s excellent wine and food. We started with a welcome dinner at the Union Bank Hotel, followed by winery tours on the Saturday and the wedding on the Sunday. We spent a lot of time and energy on creating a fun event with an amazing menu created by Josie Chapman, Orange’s best caterer. We even had a cheese course! The dinner was matched with a selection of Philip Shaw’s award-winning wines. The mood was set from the beginning with the beautiful sweeping country views and music by the Casper Tromp jazz trio. A recovery brunch was held at the Cheney’s family home on Monday morning. We were so blessed that so many of our friends and family could join in our special day!”
Photography: Rachel Kara | Bride’s Dress: Dalaarna from Hope X Page | Shoes: Kate Spade | Jewelery: Paspaley pearl earrings | Ring: Affinity Diamonds, Sydney | Bridesmaid’s dresses: Needle & Thread from Net-A-Porter and Asos | Hair & Makeup: Liv Lundelius | Groom’s Tuxedo: Paul Smith, custom shirt and bowtie from PJ Johnson | Groom’s Ring: Cartier |Florals: Country Eclectic Flowers and Décor | Wedding ceremony: St Joseph’s | Reception: Philip Shaw Koomooloo Estate | Catering: Old Convent | Wine: Philip Shaw | Decor: Bride’s Family | Entertainment: Jazz band by Casper Tromp Trio | Cake: Belinda Griffiths, Orange
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