What a classic kiwi summer day! Scorching hot, light offshore breeze grooming waves off this Taranaki beach location. Te Maru Farm was the location for this idyllic union between these two happy-go-lucky souls. 
It all started for us by a lovely meeting with their wedding planner Victoria Jayne around a selection of canapes samples so they could taste what we could offer on the day. We'd love to say the deal was done before they even had a bite! It was easy to tell they were foodies and also knew what they like and wanted on their day! Makes it all the easier for us.

Brad had some surprises for us turning up in his wedding day on a scooter with a torn achilles during a rugby game...
The plan to enjoy the sunshine with a selection of canapés handed around by our lovely staff as well as our lush grazing platters featuring some exquisite French cheeses while playing lawn games in laughter.
As real sea lovers, they provided the crayfish dip for starter which we complimented with our home made rosemary, virgin olive oil and Marlborough sea salt flakes.
The rest was only pure pleasure until the most important part for Lauren's sweet tooth... Our trademark macaron tower and insanely decadent cake!
The party could start on one leg for Brad but wouldn't stop him from dancing around! You guys rock!

For Lauren & Brad's full menu, scroll to the bottom of the page.

Venue : Te Maru Farm
Wedding planner : Victoria Jayne
Photography : Aimee Kelly Photography

Canapés
Caramelised chicken, cranberry sauce and brie tartlets
Avocado filled squid ink chou pastry with tempura prawn
Crispy bacon, creamy eggs and salted pop corn cone
Minted peas macaron

Grazing platters
Selection of French camembert, roquefort, gruyere, St Maure de Tourraine goat cheese, walnut cheese, mimolette and St Nectaire with cold cuts, home made pesto, roasted beetroot hummus, roasted red pepper caviar, kalamata olive tapenade, lemon garlic and artichoke with parmesan cream, fresh seasonal cut fruits and garden vegetables, sourdough and crackers

Main (family style)
Crayfish dip starter from Lauren's family with our rosemary, virgin olive oil and Marlborough sea salt flakes

Thyme and garlic marinated and slow roasted Angus eye fillet
​Three sisters brewery Roses and Rivets and Autawa Apiaries honey roasted free range chicken

Maple & cinnamon roasted pumpkin with baby spinach, creamy feta and walnut
Parsley and garlic butter green beans
Gratin dauphinois

Quinoa, broccoli, blueberry, cranberry and baby spinach salad with dijon mustard and apple cider vinegar dressing
Sundried tomato, marinated olives, parmesan, rocket and pesto Tuscan pasta salad

Dessert
Macaron tower : white chocolate / hazelnut praline / dark cherry
​Wedding cake : Raspberry and passion fruit confit with white chocolate ganache