‘Love is composed of a single soul inhabiting two bodies’ – Aristotle
Emma & Jason are soul mates. They celebrated their love with a beautiful ceremony in front of their family and friends in Noosa.
Thank you love birds for sharing the details of your wedding with The Central Nest. We may have even cried while watching your short film! We wish you all the happiness in the world for your future together.
The Love Birds: Emma Lloyd (Self employed Event Manager) & Jason Gibson (Associate Director, Equipment Finance)
Ceremony: Sheraton Noosa Resort – this was our wet weather venue.
We had planned for our ceremony to be outdoors overlooking Noosa Main Beach, but the weather gods had other ideas! It absolutely poured during our ceremony but cleared for us to get all our photos and our guests to enjoy cocktails and canapés outside.
Reception: Berardos Restaurant, Noosa
The Dress: Strapless white gown designed by Maggie Sottero
Groom & wedding party attire: Jason wore a tailored black tuxedo from Zenetti.
Our groomsman wore black tuxedos from Spurlings Formal Hire.
The gorgeous bridesmaids wore floor length, sweet heart neckline gowns in cornflower (sky blue) from Weddington Ways.
Decorations: The reception venue was decorated with over a hundred tea light candles and a mixture of cream flowers. These small touches created a warm and romantic setting.
Eats: A selection of canapés – Fried Tomato Risotto Balls, Mini Thai Chicken Burger, Spicy Lamb Kebab, Mooloolaba Prawn Rice Paper Rolls
Entrée – Beetroot Cured Kingfish, Orange & Watercress or Hervey Bay Scollops, Avocado Puree, Duck Prosciutto
Mains – Pan seared Snapper, Preserved Lemon & Dill Risotto, Coconut Oil or Red Wine Braised Beef Cheek, Baby Vegetables, Creamy Mash, Crisp Bacon
Dessert – Nougat Semifreddo, Cherry Caramel, Candied Citron or Lemon & Lime Tart, Meringue & Raspberry Ice Cream
The Cake: A one tier round cake that was covered in pale blue sugar icing and white lace stencilling. The blue and lace tied in the bridesmaid dress colour and was the same lace pattern that was used on our invitations. There were two flavours that made up our wedding cake – white mud raspberry and citrus coconut cake…YUM!
Photographer: Jennifer Oliphant Photography
Videographer: The best money we spent was with Sunshine Coast Videography who completely captured our day and created a beautiful short film for us. You can see the film here -> Emma & Jason ‘Love is like gelato’
Stationary: After a few months of searching for our invitations with no luck. I was lucky enough to find a company that was able to design and create exactly what we were looking for. The team at Tango by Design (based on the Gold Coast) helped us create the prefect stationary for our wedding.
Music: We had a band named Radio Club from Brisbane play during our reception. They were fantastic and had the dance floor full all night!
Special moments: Emma says that her most special moment was as she entered the ceremony, “I was so excited to see Jay. I was on my tippy toes trying to see him between our guests before I turned to walk down the aisle. Once we were together at the end of the aisle everyone else in the room disappeared”
Jason says “Sharing the most amazing day of my life with our closest family and friends and being able to call Em my wife!”
Guests: 70 guests
Reception: Berardos Restaurant
Ceremony: Sheraton Noosa Resort & Spa
Decorations by: Splash Event
Dress: Maggie Sottero
Cake: Cake Designs
Flowers: Blooms of Noosa
Make up: KJ Artistry
Photography: Jennifer Oliphant Photographer
Videographer: Sunshine Coast Videography
Stationary: Tango Designs
Band: Club Band