Years of dreaming...
Weeks of organising...
Days of preparation...
I have included just one small photo of the ceremony (to whet your appetite)...more will come later. But first I would like to tell you some of what goes into the preparation and planning.
Trying on the flower girls' dresses
William and Roany the dog are somewhat nonplussed by all the fuss
And the food? Well, like most other things on Norfolk Island, this is usually a do-it-yourself affair, in the absence of wedding caterers and Reception places. Just one week before, when the catering arrangements suddenly went awry, the task was taken on by the magnificent Kathleen. Joanne and Glen offered the facilities of the kitchen at Bounty Lodge, which is a former restaurant. Dishes and equipment were borrowed from all and sundry.Two pigs were fattened for the occasion at Devon Cottage, and baked in the local Baker's oven. And when I tasted the wonderful pork and marvellous crackling, I tried not to think about my former neighbours!
"Speed" came to the part with a young steer, which was roasted to perfection on a spit. Fish was served baked whole, as Tahitian Fish, and as Fried Fish nibbles while we waited for the bridal party at the Wedding Reception.
John preparing the fish fry
Lance may have been a guest, but on Norfolk everyone lends a hand!
The netball girls earned some funds by helping with the serving and cleaning up on the night. The magnificent Croquembouche was made by the South Pacific Hotel - and consisted of hundreds of profiteroles all the way through!
Now I have told you that it was the lovely bride Kim who worked the hardest to make sure that this was a wonderful occasion for all her family and friends who wanted to share in her happiness. I came into the kitchen during the evening, and found her at the kitchen table helping get the desserts ready! That is the sort of girl she is, and that is why we love her so much!
These lovely island pies - coconut, passionfruit and lemon - were baked by Christine Sheridan