The highlight of our wedding day was truly seeing each other for the first time as I walked down the isle.
I will never forget that feeling of my heart wanting to jump out my chest and the overwhelming surge of emotions.
For our Honeymoon we went to Mauritius and stayed in the Beachcomber Golf and Spa Resort.
What an unforgettable experience.
I wore Rebecca Ingram's (Maggie Sottero) Mariah in Ivory.
My hair was kept natural and slightly up styled with a pearl and crystal hair clip above my veil.
My Veil and Garter was made by Hoiden in Port Elizabeth.
My ose gold and pearl jewelry was bought from Lovisa.
Our ceremony and reception was held at Swan Lake Gardens, Kragga Kama road, Port Elizabeth.
We did not stay over but went back the following morning for breakfast in the beautiful garden.
Our Decor was all handmade by myself and my family from bunting to crochet table clothes and guest favors.
Our flowers were Pink king Protea, Eucalyptus and desert roses.
My groom and his groomsmen (his brothers) wore cobalt shaded blue cotton suits from Woolworths with Navy Blue bow ties for the groomsmen and a tie for the groom. Their boutonnieres were a small wooden Protea.
Brown shoes and leather belts (designed and made by my mother, Suzan Grobler) gave them the complete look.
I did not have any bridesmaids.
Our photographer was Challace Walsh from Natural Flair Photography.
We also had a videographer, Nick Waring and Jeremy King from Rooftop Productions, who captured every beautiful moment of the day.
We made our own photo booth with a variety of props and it was so much fun.
Together with our family we planned the wedding ourselves.
Our venue and reception area was both at Swanlake Gardens, Port Elizabeth, therefore we did not have any special transport.
Our food was prepared by Henry's Spit Braai, he served rosemary marinated roasted lamb, Mango Chutney roasted chicken pieces, Layered Broccoli salad, Potbrood with a selection of homemade jams and butter and Roasted vegetables.
Our dessert was made by my very talented Aunt, Dirkie van der Merwe and was a variety of cakes and sweet treats displayed on a beautifully decorated table in our reception area.
Our dessert ranged from:
Chocolate mousse cake with berries and fruit, Almond Nougat Meringue cake, Caramel swiss roll, Bite sized strawberry cheesecake, Greek shortbread, heart shaped rice crispy treats, chocolate caramel bark.
Papermaster (Port Elizabeth) created our Postcard themed invitations.
Myself and my husband are both Afrikaans and to "Sokkie" is a big part of our tradition.
We had our first dance as we entered the reception area for the first time and it was to Richard Sturton - Call it Luck.