For many couples, the process of planning a wedding often starts on Pinterest, gathering ideas and inspiration. But when Loud Events’ very own Laura Condon was proposed to by her partner Tom, their vision for their wedding weekend was clear from the beginning; right down to the suppliers they wanted to work with.
Through her work with Loud Events, Laura had made many connections with suppliers that she knew she wanted to use for her wedding day, and we were lucky enough to be her pick for the catering. It was clear even early on in the process, that their wedding day wasn’t just a celebration of their love, but a celebration of family.
Laura and Tom chose a shared dining menu which not only helped create a homely feel, but it featured beef from the cattle farm their wedding was held at. Food was served in abundance with each table being given a selection of two mains and a variety of sides as well as wedding cake for dessert in addition to the pre-dinner canapes and late night snacks on offer.
M E N U
51 Degree Flank, Vibrant Risotto, Kohlrabi Pickle
Sous Vide Tenderloins, Green Pea Mousse Olives, Red Grape Jus
Beef Rib, Smoked Citrus, Smashed Cucumbers
Porter House Steak, Black Pepper and thyme forest mushroom cream
Beef Bourguignonne, Baby Onion and Vegetable
Shin Shank, Rich Tomato, Fried Basil Verdi
Cottage Pie with Baked Mashed Potato
Green Beans, Orange Butter, Almonds
Jarrah Pumpkin, Tahini Yoghurt, Lemon Haloumi
Roasted Chats, Grain Mustard, Rosemary Oil
Pearl Cous Cous, Vibrant Mint Verde, Citrus, Red Pepper
We sat down with Laura to find out more about her wedding day.
Q. What were the most important elements to you and Tom when planning your wedding?
A. It was important to us that we stuck to an authentic farm wedding where the venue spoke for itself and we were able to incorporate the beef grown on the farm. Family is super important to us so we budgeted for three full days of festivities on the first weekend of the school holidays so we could have all the children including our two young daughters involved.
Q. What were the highlights of the day?
A. It was incredible to see our entire concept come to fruition – from the theming to the colour schemes and bridal party outfits. We had a tent city in the paddock to the right where all our guests were camping and the reception was held across two barns. It took six months of blood, sweat and tears to get the place up to a standard we were happy with but the HUGE effort that was involved was worth it. Looking back at what it looked like to what it looks like now is unbelievable. We are really proud of what we achieved.
Q. What were your favourite items on the menu?
A. Mine was the Beef Rib with Smoked Citrus and Smashed Cucumbers. Tommy loved the Cottage Pie and the 51 Degree Flank.
Q. What is one piece of advice you would give to future couples who are planning their day?
A. This is a hard one. I consider myself so so lucky to work in the industry and have solid relationships with phenomenal suppliers. I knew exactly who I wanted to use from the start. But one piece of advice would be to not spend hours and hours on selecting suppliers. Make a decision and move on. You could spend hours looking through photographers Instagram accounts but it is time consuming – so if they meet your budget and you love their work, lock them in!
I think it’s important to also go with what you know and what reflects you as a couple. Don’t try to create something that’s not you. It is important that your day is truly all about you, your family and your friends.
Congratulations to Laura and Tom on their beautiful wedding.
Special mention to all the other vendors involved:
Photographer: Carly Tia Photography
Florist: Hunt + Clo
Cake: Katie Can Bake
Band: Golden Child
Celebrant: Sarah Fisher