Dream Sydney Wedding
Kate Spiteri tells us about her magical career as a Wedding planner and Executive Events Consultant for Harbours Edge.
Click here for your invitation to the Harbour’s Edge Exclusive Wedding Expo, on August 11&12 2007.
KS: I have been planning weddings and events for almost two years, and I love it. Every wedding, every client and every family is different, and that’s what keeps my job interesting. Dealing with the bride and groom for sometimes over a year, they become close friends, and seeing them so excited on their wedding day makes it all worthwhile.
The hardest part is coordinating everyone. I have to be on top of everything - from bump in times for suppliers with their deliveries, to making sure the right flowers are ordered to making sure the bride and groom have supplied me with their guest lists, bonbonniere and place cards… then I create a run sheet of the day and make sure all the staff are in the right place at the right time.
SheSaid: Do you get stressed?
KS: Surprisingly no! I have great staff who are always there to help and I can trust them to run the wedding professionally – without a hitch.
SS: Tell us about the wedding in these photos.
KS: It was the June wedding of Michael and Victoria. The reception was held on a Saturday night at the newly opened Harbours Edge Events Centre in The Promenade and City View Rooms.
Harbour’s Edge was the perfect venue for Michael and Victoria’s wedding, they had 150 guests and it can cater for up to 1200 people.
It’s an elegant venue with breathtaking views over Darling Harbour, and there is water transport and five star accommodation right on the doorstep. Their rooms were decorated with a soft, understated elegance. We used crisp white chair covers and white organza sash; and the table centrepieces were elegant flask vases with white lilies.
SS: The food looks great!
KS: Thanks to the Harbour’s Executive Chef Adam Dundas-Taylor, Michael and Victoria’s guests were treated to gourmet canapés on arrival, followed by a three course sit down dinner.
The entrée was roast duck and green mango salad with shallots, coriander and a tangy lime dressing. The main course was seared ocean trout fillet with a pea puree, sautéed fennel, spinach and mint with a tarragon aioli. Then for dessert Adam created a rich chocolate tart served with pineapple confit and liquorice whipped cream.
SS: Wow. What was the highlight of the evening?
KS: We have plasma screens with the bride and groom’s names across them to welcome their guests to the wedding.
When Victoria saw her new name on the screen, there was a slight giggle and she was struggling to hold back the tears.
SS: So was the wedding as amazing as it looks?
KS: We had zero complaints! Everyone - from the bride and groom to their parents, the MC, all the guests and even the entertainers - commented on the impact of the venue from the moment they walked in the doors. We had so many compliments made on the friendliness of the staff working at the wedding, the quality and amount of food and of course the views! It was a wonderful night.
Contact Kate to make an appointment to view the Harbours Edge Events Centre.
Ph: 02 9211 7255
Website: www.harboursedge.com.au
Email: kate@harboursedge.com.au
Click here for your invitation to the Harbour’s Edge Exclusive Wedding Expo, on August 11&12 2007.
