When it comes to New Zealand wedding destinations, the romantic mountain views and landscaped gardens of the Heritage Hanmer Springs provide an amazing ceremonial backdrop.
A landmark venue just 90 minutes from Christchurch, it’s a world away from the ordinary, in a stunning alpine retreat that will captivate you and your guests.
The venue can arrange everything, from tailormade menus, to beverage and staffing needs. There is a fabulous ballroom, complete with open fireplace, or enjoy a stylish and unforgettable lawn wedding in the picturesque gazebo set amongst beautiful gardens.
A range of accommodation is available, including three-bedroom villas located around a charming lake. Guests can enjoy all Hanmer Springs has to offer, including the world famous thermal pools, a short walk across the main street.
If you are looking for elegance, a spectacular location and personalised service, choose Heritage Hanmer Springs.
Email HanmerConf@heritagehotels.co.nz, phone 03-315 0065 or visit
Whether you’re after winter wonderland bridal party accommodation or a family getaway during the impending ski season, there’s the perfect spot at the heart of Mt Hutt village. Just an hour’s drive from Christchurch, the Methven Resort Hotel can cater for both.
Skiing may be the principal activity for daytime, but what could be better après ski than a soak in one of the resort’s three heated outside spas?
The menu offers a classic taste of New Zealand, with all dishes freshly prepared using locally sourced lamb, beef, salmon and venison when possible.
Select from the a la carte menu or a buffet is available offering everything from soups, salads and Asian dishes to carvery roast meats, vegetables and desserts. Enjoy drinks before or after the meal by the open fire in the Piano Bar.
The Methven Resort Hotel is located at 51 Main Street, Methven. Phone 0800 224 440 or email email@example.com. Visit www.methvenresort.com.
A summer wedding and gelato, who could ask for more? Gelato Roma Mobile brings award-winning gelato and sorbet to your city or country wedding in a picturesque trailer, which features clean lines and more than a hint of Italian style.
Owners and ‘Gelatologists’ Margaret Parisi and Blair Poland say their sorbets and gelatos, espresso and affogato, really appeal to wedding guests after the ceremony but before the reception, often while photos are taken.
Italian/Venezuelan Margaret and proud Kiwi Blair fell in love with Gelato Roma, made in authentic artesian style in Nelson. Clad in traditional aprons and caps, the pair say they are uplifted by engaging people at the events they attend. “Everyone is happy when they are getting gelato,” Blair says.
A big selection of flavours are on offer, including dairy-free, gluten-free options. There are traditional Italian and Kiwi favourites, ask for ‘the specials’ as well as the tasting session before making your choice!
No stranger to elaborate cakes, Sally Holt was a founding member of the Canterbury Cake Decorators Guild and the NZ Cake Decorators Guild.
Her most memorable was a 17kg, half metre-tall wedding cake, made for a world champion ballroom dancing couple. “Back in the day wedding cakes were three-tier fruit cakes with lacework and handmade flowers,” Sally says.
“These days we decorators have a great freedom of expression as every cake has a unique vision from the clients, giving freedom to create something spectacular.”
Sally also has a gourmet range of products that are creative interpretations of the traditional. Flavours such as Apricot, Riesling & Lemon Thyme Jam and Whiskey and Orange Marmalade demonstrate her fabulous flair.
“My product range is a completely different creative task than the wedding cakes I produce. I love the diversity I have in my work.”
Fiona’s Food is personality on a plate – a delicious affordable catering option for any wedding.
For 11 years, Fiona van der Pol has run a boutique catering business. Her only qualification: bringing up four children! Cooking from the heart, she’s super-efficient, enlisting daughter Flossie when needed. Freshly made, nothing’s from the freezer.
“Long live rustic,” Fiona says. French-rustic style springs to mind with her flavoursome plates. Slivers of lemon slice have a crunchy base melding into a velvety zest. Ginger crunch is equally sublime, as are bacon-wrapped sausages glazed in honey, mustard and rosemary. There’s crowd-pleasers aplenty in her repertoire.
Lunches, morning and afternoon teas for the likes of PGG Wrightson and the Chamber of Commerce are her bread and butter. However, the sassy home cook has catered many weddings with delectable sharing platters.
She also hosts group cooking lessons, ending in laughter-filled banquets – ideal for hen nights of the culinary kind.
Halswell Bakery could be ‘The Wedding Bakery’, with its comprehensive approach to fresh, bespoke and competitively priced cakes and delicious delights for every step of your journey to the altar. “We make everything at the bakery, so every detail can be specific to you and your wedding theme,” owner Ruth Buckley says.
Cakes are modern rustic in style and, along with cupcakes and biscuits, can be personalised to fit in with your wedding theme. The club sandwiches are legendary and would make a great platter to take on your wedding day photoshoot.
Its baked-goods are so budget-friendly you could have everything from croissants with your champagne breakfast, to personalised cakes, cupcakes or biscuits for your engagement or pre-wedding functions, and even bespoke breads for your day-after wedding barbeque. The Wedding Bakery indeed.
The Vineyard at Rossendale is an exquisitely romantic wedding venue, created especially for the occasion. The ambience and space, flexibility and flow, are unsurpassed for a perfect day.
Floor to ceiling windows form a vista through 10 acres of pinot noir grapes. With room for up to 200, the functional floorplan allows the bridal table to be seen from all angles. There’s a vineyard-themed bar, and a dance floor wing draped in fairy lighting. This leads to an intimate lounge retreat and bridal room with spacious ensuite and separate entrance. The neutral interior, exuding warmth, can take on any theme. Two foyers provide grand entrances – further enhancing the stunning approach through the grapevines.
With more than 18 years’ experience here, Graham and Liz Jones are the attentive, adaptable hosts on both the day itself and the important lead up. Catering by on-site chefs is top class – with Rossendale’s wines a luxurious complement.
‘Have kit, will travel’ is Twentyfour Catering’s mantra. The team specialises in weddings throughout the South Island, and owner and Chef Chantelle Quinn says the flexibility to travel means the team can conjure up delicious feasts anywhere, often with just two ovens and a barbeque. “We are very versatile and have said yes to every location so far, from the Canterbury high country to Wanaka.”
By working with the bride and groom to ensure the logistics work, the menu is tailored to each wedding. One groom asked for his grandmother’s adored apricot and almond cheesecake, so Chantelle created it in minis.
Twentyfour’s style might be best described as classic French with Kiwi flavours. The food is rustic and often features a lot of protein: six different meats could be served over three courses. Chantelle gets a kick out of seeing wedding guests in their exquisite outfits and fascinators, heartily tucking into a lamb cutlet and going back for more!