It was no surprise that Spicers Peak lodge was the setting for the weekend gathering of friends and family for David Rush and Zoe-Beth Traviss’s wedding.
The couple had met online and it was their shared love of the outdoor life and mountain climbing that sparked the romance. Their first date was on top of the range at Toowoomba in Queensland and David proposed to Zoe Beth here high in the mountains at Spicers Peak Lodge. Zoe-Beth grew up in New South Wales country towns and always knew that her wedding would reflect the elegant simplicity of country weddings even though Brisbane was where they would make their home.
Like many brides-to-be Zoe Beth knew what she didn’t want in a wedding dress but finding what she did want didn’t turn out to be as difficult as she had imagined.
The two long tables were set with white linen, lace runners and informal posies of flowers matching those of the wedding party. The wedding guest chairs were tied with tulle in two layers of cream and soft coffee colour, with David and Zoe’s featuring lace that was hand appliquéd by the bride’s mother.
The rustic hessian isle runner was made by her mother and trimmed for emphasis with blue velvet, matching the feature colour of both the bridal party and ribbon trimmings used throughout the setting.
The guests walked across the field to the site of the ceremony where they were greeted by Angel Strings string quartet playing music selected by the couple. The shady tree was dressed with ribbon and lace hanging halos made by Zoe-Beth and her bridesmaid. Retro chairs, each with a guest knee rug made by the mother of the bride for the vagaries of mountain weather along with a lace-covered refreshment and drinks table greeted the guests as they wandered up the hill.
David’s suit of wool and silk was hand made by Wil Valor in Brisbane as was his best man’s.
The highest hill behind the lodge, in the shade of a tree was the setting for the simple ceremony conducted by church minister and family friend Ken Fenton.
Her lace dress and veil from Pronovias, reflected the simple classic style she prefers. Beading and lace combined to give shimmer and sparkle on this clear mountain afternoon as she walked down the aisle that was scattered with whole daisy heads.
Zoe-Beth was accompanied by her school friend Emma Leary who chose her own dress from Review Myer and her niece, Ivy as Flower girl. Ivy’s dress was from Tutu du Monde and her bolero was made by her grandmother.
Master of ceremony for this fun and intimate reception was the bride’s brother Evan, a stock and station agent who kept the proceedings going as only a livestock auctioneer can.
The 3 tiered wedding cake, chosen by Zoe-Beth and also made by the her mother featured layers of dark, caramel and coconut mud cake, covered in luscious white chocolate ganache, coconut chips and fresh flowers.
Following the ceremony the thirty eight guests followed the couple as they wandered back to the main lodge where cocktails and outdoor games including boule, badminton, quoits and croquet were set up on the lawn beside the pool. Apothecary jars full of the grooms favourite sweets was a tempting way to add fun and competition to the games before the guests sat down to a 5 course degustation lunch prepared by the Spicers Peak Lodge chef. It was a planning priority for Zoe that the menu, not just for the reception but for the whole weekend, featured food that was in-season, free range and locally grown.
Gorgeous floral statement arrangements also created by Roberta of Green and Bloom looked perfect against the mountain backdrop and huge stone fireplace. Zoe-Beth is a passionate gardener and she took great care in selecting her floral arrangements to complement the “elegant, simplicity” theme. Flowers that made an appearance in both the bridal party and reception included spray roses, tulips, ranunculus and eucalypt to name a few. The flowers were simply arranged and delicate in hue.
The Spicer’s team created dishes that were both beautiful to look at, and delicious, like Darling Downs beef fillet, potato dauphonoise, garlic confit, spinach compote and merlot sauce, and cashew nut parfait, caramel sauce, nut brittle and fairy floss.
Beautifully wrapped and ribbon-tied bonbonnieres were a special surprise for the guests at each place setting. Handmade and individually stamped cream porcelain dishes made by Mrs Peterson Pottery provided a unique “thank you” moment for those of us lucky enough to have been invited to this magical place for this truly beautiful wedding weekend.
Zoe-Beth and David, having made the trek to Mt Everest just before their wedding decided on a less challenging honeymoon mountain adventure and flew to Cradle Mountain in Tasmania to begin their married life together.Photographer: Cory Rossiter Wedding Dress and Veil: Pronovias from White Lily Couture Bridesmaid Dress: Review from Myer Bridal Shoes: Hey Lady and Oroton (Red ballet flats) Groom and Groomsman: Wil Valor Flower girl dress: Tutu du Monde Flower girl bolero: Handmade by the Bride’s Granny Rings: Custom made by Jason Withers Flowers and Styling: Green and Bloom Ceremony Furniture and props hire: Hodgepodge Hire Hair and Makeup: Kim Snare Invitations and stationery: Lilykiss Cake: Handmade by Bride’s Mum Bunting, velvet edged aisle runner, chair ties, lap blankets: Handmade by Bride’s Mum Bonbonnieres: Mrs Peterson Pottery Minister: Family friend Ken Fenton, Anglican Church diocese Port Macquarie Location: Spicers Peak Lodge, Maryvale QLD