{Love Birds} Our own little fairytale..

‘I love thee, I love but thee
With a love that shall not die
Till the sun grows cold
And the stars grow old’

–  William Shakespeare

It has been five years since I stood in a little white chapel overlooking the beach in front of my family and friends and promised to love my best friend for always.

We always knew we wanted a destination wedding and while neither of us had been to Port Douglas, Queensland we just knew it would be perfect. My father had visited Port Douglas before I was even born when he was in the Navy and told us about this wonderful little chapel right on the water’s edge.

Our wedding turned into a week’s worth of festivities for all our guests who not only shared in our very special day, but also got to have a brilliant holiday in one of the most beautiful locations in Australia.


Love Birds: Kayana Lucas, Paralegal and Shayne Theobald, Mechanical Engineer

Theme: A casually romantic destination wedding.

Ceremony: St Mary’s By the Sea, Port Douglas, Queensland-510

Reception: Zinc Restaurant & Bar, Port Douglas Queensland.

The staff at Zinc were phenomenal, the food was incredible and they made organising a wedding from 2,500 kilometres away ridiculously easy. On the night, the customer service was spectacular and we couldn’t have asked for anymore.

The Dress: A crisp white strapless gown with a sweetheart neckline and bustle train.


Groom & wedding party attire: The groom and groomsmen wore deep grey suits with white shirts. The groom wore a white tie while the groomsmen wore black.

The bridesmaids wore purple to blue ombre halter dresses.

The mother of the bride custom made the flower girl’s dress.


Decorations: The reception was wonderfully decorated with candles and scattered rose petals on all the tables.

We didn’t have designated single-seat seating, instead on the middle of each table was a photo frame with the names of our guests and a quote about love.



Thai beef salad or salt and pepper squid or spicy charmoula marinated chicken


Beef fillet wrapped with thyme and prosciutto or pan fried barramundi and garlic scented prawn or sage and parmesan crusted pork fillet


Chocolate pudding or trio of sorbet and wedding cakebeach

Cake: A delicious two tier cake with chocolate mud and caramel mud.

 Drinks: Our guests enjoyed a selection of beers, wines and cosmopolitans cocktails.reception

Photographer: Shaun Guest of Port Douglas Photography

Car: A white stretch limousine

Rings: Both purchased locally from WJ Coote & Sons. The bride chose a white gold diamond band and the groom a yellow gold band. 


Special moments: For me, the moment the music started and I was standing at the door of the chapel holding my dad’s hand was incredible. I could see Shayne through the window and I just knew I was making the most incredible and correct decision of my life.

Shayne says ‘the moment I saw Kayana walk up the aisle was incredible. She looked beautiful and I felt unbelievably lucky to be standing in front of her’.

Another beautiful moment was when my father arranged for a bunch a yellow roses to be given to me during the father/daughter dance. We danced to ’18 yellow roses’ by Marty Robins. It was an incredibly moving moment and had many of the guests in tears.

Guests: 65-1001

Stockists: Ceremony: St Mary’s By the Sea (Port Douglas Weddings) | Reception: Zinc Restaurant and Lounge Bar | Photographer: Port Douglas Photography  | Car: Coral Sea Limousines Port Douglas | Rings: WJ Coote & Sons  | Bridesmaid dresses: MrK  | Bride’s shoes I love billy

{Love birds} Michelle and Justin say together forever

This day I will marry my friend;
the one I laugh with,
live for, dream with, love.
    ~ author unknown

Not so long ago, a long story happened. Shell met Justin and they fell madly into each other. They are best friends, lovers, kindred spirits. Together forever.

This is a beautiful wedding and I love scrolling through their photos seeing their love for each other. We know these two will be the happily ever after.

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Love birds: Michelle Morton, 29 Childcare worker & Justin Slattery, 26 Electrician.

Married: September 12, 2012

Ceremony: ‘Little Cove’ Rex Smeal Park, Port Douglas, Queensland

Reception:  Salsa Bar & Grill Port Douglas


Theme: Simple but Elegant. Reception was all white with a touch of Salmon to match bridesmaid dresses

The Dress: From Sweethearts Bridal. It was the first dress I tried on, tried on a few others but just couldn’t go past this one. Thought it was just perfect for me and where our wedding was held!!

My nan’s brooch was attached to my bouquet as something old, and as a special touch as she couldn’t make it.

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Groom & wedding party attire: Boys wore 5 piece black suit with white shirts. Groom had off white tie and groomsmen wore black ties. Hired from Jack Holman’s Menswear in Bathurst.

Bridesmaids wore long ‘Watermelon’ dresses which were from Brides of Sydney.

Hair/makeup: Hair done by my sister, Belinda. I had soft curls, all out with a ribbon headband.

Makeup done by my sister-in-law Robyn, Napoleon makeup was used.

Decorations: Reception was mostly white. Table cloths, chair covers and bows were white. Table centre pieces were a small square vase with salmon Gerberas. A small white candle in a clear vase on either side. Tables sprinkled with clear diamantes.

Flame torches were out the front of Salsa. Inside poles were covered in white organza and fairy lights.

We also had a lolly buffet! Lollies from Westco which we took up to Port Douglas.

 Food: The food was absolutely amazing!!

Canapés on arrival.

Guests had a choice of 3 entrees which were:

  • Salsa’s ½ Dozen Oysters Three ways – natural, nam pla prik, wasabi emulsion
  • Slow Braised Lamb Pithiviers, w/ eggplant whip, chermoula vinaigrette
  • Char Siu BBQ Pork tenderloin, w/ soba salad, mandarin hollandaise, scallop salsa

Mains was also a choice of 3:

  • Piri Piri Chicken Breast, w/ kipfler potato salad burned lime crème fraîche
  • Char Griled Sirlion, w/ corn & coriander galette, jalapeno hollandaise
  • Chimichurri Barramundi, w/ parsnip flan, piquillo pepper & chorizo salsa fresco

Cake and fresh strawberries for dessert

Cake: 2 Tier Square chocolate mud on bottom and caramel mud top. Finished on an iced board and arranged on an angle with rose flower arrangements. Cake was served on platters with fresh strawberries.

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Drinks: Red, White and Sparkling Wines. There were a variety of beers and cocktails.

Photographer: Rob, from Port Douglas Weddings.

Cars: Limousine

Rings: Rings were from WJ Coote & Sons. Grooms is Sterling Silver Gents Wedder and Brides is Platinum Princess Baguette Channel Set Wedder

Stationary: Invitations were made by Stacey at Polka Dot Poppy Invitations. We couldn’t have been happier with how they turned out.

We designed table numbers and name cards, they were printed from Brian Burke’s Printing.

Music: I walked down the isle to ‘A Thousand Years’ by Christina Perri.

‘You & Me’ by Lifehouse was our first dance song.

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Special moments: The first glance of each other at the ceremony was a special feeling, a few tears of joy.

The moment we were presented as Mr & Mrs Slattery was such a great feeling.

A number of messages had been compiled from loved ones back at home which were read out at the reception. In particular the messages from the kids in my preschool class were very cute and funny.

We feel the whole day was so special,  a day that we will never forget!!

Guests: We had 60 people share in our day

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Ceremony: ‘Little Cove’ Rex Smeal Park, Port Douglas, Queensland

Reception?:  Salsa Bar and Grill, Port Douglas, Queensland

The Dress: Sweethearts Bridal

Groom & wedding party attire: Jack Holman Menswear

Bridesmaids:  Brides of Sydney

Hair/makeup: Napoleon Perdis

Lolly bar: Westco Distributors

Photographer: Rob, from Port Douglas Wedding Photography

Rings: WJ Coote & Sons

Stationary:  Polka Dot Poppy Invitations & Brian Burke Printing