On a glorious Saturday in May, Michael and Jessie got married. The sun shone. The flowers bloomed. The birds sang. In fact, Brisbane gave us our first super beautiful, Autumn day in quite some time. Makes me think the God’s are shining on Michael and Jessie. Their ceremony was at the breathtaking St George’s Church in West End and their reception was held at the fabulous Moda Events Portside. The stage was set for a fantastic day – and judging by the photographs – fantastic it was!
The boys’ suits are by Michael Innes Menswear in West End. Stylin lads, stylin!
I am totally in love with Jessie’s dress which was designed by Elisabeth Rosentreter. It was just that perfect amount of confection and chicness. Modern and elegant but still very romantic. And it fits her LIKE A GLOVE!!
All the flowers were by the magical Bloomberry Flowers Events Design by Monica Katsanevas. They are beautiful, classic and elegant!
It’s almost time!
One of the great things about St George’s Church is they still let you throw confetti!!
Moda Events Portside is Brisbane’s premier wedding venue. It boasts unparalleled views of the Brisbane River and has THE BEST events staff ever who will work tirelessly to make your wedding dreams a reality as well as fabulous, delicious award winning food. Enough said, but I cannot recommend Moda Events Portside highly enough for your reception. Word!
Also a huge, massive thanks to Steve from Vellum Studios who helped out on the day. I’m sure some of these great images are his – and for that I say, thank you!
Given that I am on a blogging roll, I thought I would share just one shot from Greg and Linh’s beautiful wedding on the weekend. Congratulations guys! It was magnificent!
PS There were fireworks, and I don’t just mean between the couple, if you know what I’m saying…
If you’ve been involved in anything to do with fitness in the last ten or so years the phrase – carbo load – will mean something very special to you. It was pretty much a license to eat whatever crazy carbohydrate (or carbohydrate blend or carbohydrate with carbohydrate with carbohydrate combinations) you wanted and as much of it as you can leading up to a race. The object of the carbo load was to fuel your muscles with enough glycogen you needed to get you over the line, FAST. The science has since been debunked which means all those fabulous pre-race pasta/ice cream all-you-can-eat festivals have sadly gone. But us old timers, we remember. And we remember that time, fondly. In these paleo days of small, protein-heavy meals, nothing really tastes better than a side of carbs with your carbs!!! Nothing could be finer than roast potatoes with pasta!!! (A side note here: I tried this recipe without the potato croutons and people, let me tell you, they totally lift the dish from ordinary to sublime. Don’t miss this step!)
Linguine with Potato Croutons and Olive-Almond Pesto
500gms kipfler potatoes, peeled and cut into crouton-sized dice.
1 cup of fresh parsley leaves (I prefer continental parsley but good, old curly leaf will do)
1/2 cup green olives, pitted
1/4 cup slivered almonds, toasted in a dry fry pan until fragrant, cooled
zest of one orange
juice of two oranges, placed in a saucepan and reduced down over a medium heat to three tablespoons
olive oil as needed
500gms of linguine (I used egg pasta because it is richer)
Preheat oven to 180 degrees celsius. Place potato croutons in a baking dish lined with baking paper and coat with olive oil and salt. Lay them out in one single payer and place in oven for 45 minutes or until golden brown.
Bring a large saucepan of salted water to a rolling boil. Cook pasta as per the instructions or until al dente.
Place olives, parsley, almonds, zest and orange juice in a food processor. Process, scraping sides down of the bowl as necessary until the ingredients are finely chopped and a paste forms. With the motor running, pour in enough olive oil through the feed tube until smooth. Scrape pesto into a bowl large enough to hold the cooked pasta and season with salt to taste.
Place drained pasta in bowl with pesto and toss to combine. Add half of the potatoes and combine again and serve. Spoon reserved potatoes over each portion and revel in the fact that you are going to win gold at the next Olympics! How long do we have to wait until carbs become cool again? It can’t be that long, can it?