Tim and I married on the 9th of November 2013 in South Australia in front of 120 guests. We met through mutual friends. Tim and I are not only long term partners, but also business partners in my food business- Marion’s Kitchen.

I wore Tim’s mother’s diamond Tiffany’s watch and my mother’s sapphire and diamond earrings.

Adelaide designer Paolo Sebastian custom-made my dress for me.  It was such a lovely piece to wear. The skirt was Italian tuile and the bodice was covered with hand-sewn Swarovski crystals. And the best thing about it was that it was actually very comfortable to wear.

My five top memories of the day include:

1.      Having my parents there to share the day.
2.      Walking down the aisle with my Dad.
3.      Having our first sip of champagne as husband and wife.
4.      Having all my friends there to celebrate.
5.      Joining a new family whom I adore.

The ceremony was at Oliver’s Whitehill, McLaren Vale, South Australia. I walked down the aisle to Sonny and Cher’s ‘I got you babe’.

The wedding was organised with the assistance of Alice Mary Events.

The reception was at Oliver’s Taranga Vineyards. Our friends owned the vineyard where we had the reception, so it was great to know the venue so well. We also had their amazing Oliver’s Taranga wines, which was a major plus.

Simon Casson was such a lovely guy and really captured the moment with minimal fuss on the day.

One of my favourite moments was when Tim and I cut our 5-tier wedding ‘cheese’ cake (from Bottega Rotolo Cheese). I loved having something different from the regular sweet cakes and I just love cheese! So it was perfect.

It was most amazing day filled with joy, laughter and all my closest loved ones. If you’re engaged- Relax and have fun! It’s amazing!

Tim’s favourite memory, “I couldn’t have had more fun on the day if I tried. It was such a special day and one we’ll always remember.”

A chef friend of mine, Todd Steele, from Todd Steele Catering did the most amazing food for the reception. We had a huge selection of beautiful canapés such as mini banh mi sandwiches and fresh Coffin Bay oysters. Then we had spit-roasted lamb and pork and mini wagyu burgers to finish off the night. Everything was spectacular.

Of course, we invited fellow Masterchef cooks Adam Liaw and Callum Hann.

Images by Simon Casson Weddings