Real Wedding: Melanie White & David Simpson

Venue: Casuarina Garden & Picture Point Terraces, Noosa Heads, QLD
Photography: sugarlove weddings

David, 31, proposed to Melanie, 30, after taking her out to dinner in Hawaii, serving wine from her late father's Marlborough winery, Whitehaven. 'We had a bottle with dinner and Dave proposed later on the beach. It was like Dad was giving his blessing,' says Melanie.


Melanie found her simple, elegant Helen English gown on a shopping day in Sydney with her sister and best friend. 'We walked into her store in Paddington and I knew I would find my dress there as they were all beautiful and elegant – without too much fuss!' says Melanie. 'Looking through bridal magazines I loved dresses with a low back. The simpler, silk designs rather than really elaborate dresses with lots of fabric. I also thought the style would be more suited to a beach wedding.'


Melanie decided upon soft and floaty dresses for her bridesmaids to suit the beach setting. To complement their neutral colour, the girls carried bouquets with flashes of fuchsia orchids. 'I really wanted an elegant tropical feel to our wedding and loved the idea of orchids,' explains the bride. 'A few people thought I was mad when I described the colours – they all thought I should have pastels – but I stuck to my idea, and once it all came together everyone loved it.'


'It was a beautiful day so we set the tables up on the balcony of the penthouse with views overlooking Noosa. All the doors opened right up to create a beautiful backdrop and we hung white chiffon curtains to create a softer look,' Melanie explains. 'We added to the romantic atmosphere with lots of tea light candles and the letters L O V E on a ledge in the dance area.'


'Wine was a bit of a special feature at our wedding,' says Melanie. 'During the reception, we had Whitehaven sauvignon blanc, pinot gris and pinot noir. Both the sauvignon blanc and pinot noir are special vintages made in memory of my dad and have his name 'Greg' on the label. It meant a lot to be able to have Dad's wine at our wedding.'


The couple delighted guests with a two-tier white chocolate and raspberry mud cake finished with white chocolate ganache and surrounded by white chocolate panels by Cake Conversations. 'The top was filled with white chocolate cigars and decorated with cymbidium orchids,' Melanie says. 'We continued the celebrations in the days after our wedding – the cake was so delicious it was finished by the end of our week in Noosa!'


A Sculpted Leaf (flowers)
Cake Conversations (cake)
Events of Noosa (wedding planner)
Helen English (gown)
noosa catering (catering)
Picture Point Terraces (reception)
sugarlove weddings (photos)

Bride To Be is the number one selling bridal magazine in Australia. Grab a copy now from your local newsagent or supermarket and for more wedding planning advice visit the Bride to Be website.

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