As a self-confessed traditionalist the last thing Lauryn Blake expected to do on her wedding day was walk down the aisle wearing a bold, floral-patterned gown.
But that’s exactly what this modern bride did, when she married Liam Hernan in St Mary’s Catholic Church in Dookie.
“When I started looking for a wedding dress, this was the one thing I didn’t go in expecting to buy,” Lauryn said.
“It was from the Wendy Makin couture range, and couldn’t be bought in store, you had to buy direct from them. Luckily Michelle from Michele’s Bridal was able to pull a few strings and had it shipped to Shepparton for me to try on.
“Once the dress caught my eye on Instagram I couldn’t get it out of my head, I tried on others but my mum said my smile was the biggest when I had this one on.”
With her decision finalised Lauryn had to rethink her choice for the bridesmaids’ dresses, opting for ivory creations from the Shona Joy range, instead of the planned navy.
“Liam said he had an inkling I would wear something different, how I don’t know, because not even I knew, he said it was ‘very me’ though,” Lauryn said.
Liam and Lauryn, who own their own property, describe the theme of their special day as ‘agri-chic’, with DIY elements giving hints of their farm life.
Rousey, the couple’s four-year-old border collie, had a special role to play, walking down the aisle with one of the bridesmaids, with the wedding rings attached to his collar.
Lauryn was able to indulge her love for crafts, planning handmade table centrepieces of sticks and origami flowers, printed placemats to replicate wool bags and stained timber signage.
“We also had a photo board at the reception, with our parents’ and grandparents’ wedding photos, we got so many great comments,” Lauryn said.
The cocktail-style reception allowed guests to mingle and indulge Lauryn and Liam’s love of good food with a selection of fine dining finger-food and small plate options.
On the menu were cold canapes such as Peking duck pancake, rare roast beef on melba toast with bush tomato chutney, hot canapes including salt and pepper calamari, basil pesto arancini with tomato ragout, Moroccan lamb meatballs, Thai chicken satay skewers, bocconcini sundried tomato pizette, lamb and rosemary gourmet pie, and small plates of hokkien mee and Mediterranean risotto.
“We love food, so the food had to be good, we also found it a good way to accommodate any dietary requirements our guests had, and tailor the menu to them so they didn’t feel singled out,” Lauryn said.
See more photos from Lauryn and Liam's wedding day over on our Instagram.
Wedding date: Saturday, March 24, 2018
Bride's parents: Sue and David Blake
Groom's parent's: Anne and Adrian Hernan
Ceremony: St Mary’s Catholic Church, Dookie
Reception: Swinburne Hall, University of Melbourne, Dookie Campus
Photographer: The Art of Zowie Photography
Bride and bridesmaid's dresses: Michele’s Bridal & Formal Wear, Shepparton
Suits: Peter Jackson.
Flowers: Blooms on Bridge, Benalla
Cake: Baked by the groom’s mother, decorated by the bride
Hair: Hair on Bishop, Kyabram
Make-up: Grace Sartori, Kyabram