It was in September 2016 at my most favourite beach in Robe. The other half and I were picnicking with a bottle of my favourite rose and plenty of cheese when he decided to put a ring on it. There were all of the tears (followed by stuffing brie into my face).

Fast forward 8 months from that date and we had our Engagement Party at Leconfield Winery. Surrounded by our beautiful family and friends, we ate lots of delicious food, drank plenty of vino and danced the night away. I’ve finally put together some of my favourite snaps from the day- big love to everyone who captured the moments for us and helped us set up (we may have arrived 30 minutes late to our own party- WHOOPS!)

The details:

Venue– Leconfield Winery, Mclaren Vale.

Drinks– Wine by Leconfield and Richard Hamilton.

Coffee– Bec and Rob from From Humble Grounds brought their coffee cart to our party and they were super popular- everyone loved their Dawn Patrol brews. Their cart is gorgeous and fitted in perfectly with the winery and they were such a pleasure to work with.

Grazing table– Cargo Catering Co. The girls from Cargo were an absolute breeze to work with and their table was such a hit. These girls know how to ace a platter and took all the hard work out of setting up.

Paella– Comida Catering Co. These guys cooked up 3 pans of big and delicious paella- there were some very full and happy stomachs after dinner was served.

Sweets– Instead of ordering a fancy cake my friends and I made all of our desserts. I wanted our desserts to be like kids party food- because who doesn’t LOVE kids party food. The table was filled to the brim with Milo Balls, Jelly Slice, Mars Bar Slice, Chocolate Crackles and Honey Crackles, Macaroons and Chocolate Cupcakes. I also ordered a variety of tarts from Remy and Violette at Glenelg, as well as making a last minute dash to Coles to get some cinnamon donuts decorated with edible flowers from Scoop SA. Our cake was a Coles rainbow layer cake- once it was defrosted I covered it in Sprinkles and I loved how it turned out. The cake topper was also homemade and was made using trusty cardboard and $2 shop glitter.

Decorations– Candles, terrariums and all the pretty things from Kmart and Typo. Jars, lace, Persian rugs and throws from my favourite Op Shops.  Crochet rugs knitted thanks to my beautiful grandma and succulents grown in mums garden and from Hillside Herbs at Mclaren Flat. Not-so-professional bunting made by me.

Flowers– Seasonal flowers and flower crown from Austin Bloom in Adelaide.

Big love to Rebecca Moore (From Humble Grounds), Tzy Ling Tan (Foodie Ling), my beautiful grandma and my favourite uncle for the extra snaps.