I chose the beautiful Mehendi hairstyle with floral accessories trailing down my hair. It was the perfect style for my Moroccan themed wedding. My hairstylist was Carmen Ruiters - Blohaute Boutique Salon.
My make up artist chose a bold look to show off the Moroccan colors. It felt amazing having a unique look. MUA - Faux By Asshiqua
My wedding dress was designed by the most creative and intelligent designer. Beautifully hand sewed beads and diamonds stayed true to the theme and sparkled all day. Designer-Carlos Fritz Designs
I only chose earnings, beautiful blue, gold and emerald green that complimented my dress as part of the Moroccan theme. Jewelry from: LOVISA
Soft gold block heal to add a touch of glam. Shoe from: Miss Black Wear.
Lingerie was a white bride lace underwear set. From Woolworths.
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We got married in port Elizabeth venue at Palm Villa Wedding and Conference Centre.
Our guests had their own accommodation.
I did not have much time to focus on myself as my husband and I were our own wedding planner. We both only focused on few facial sessions. My beautician spoiled us with a foot, back and neck massage the day before the wedding.
Spa: Beauty and Aesthetic Studio.
The groom suits were designed by Carlos Fritz. Full white suit with a touch of pearls and Gold beading on his garment. Soft gold tie with Moroccan patterns on and plain white shirt. Shoes was light brown.
Groomsman - plain white shirt.
Tan colour chino pants - Markham’s
Socks - Markhams
Teal green kitty bow tie (Groomsman) and Gold kitty bow tie (Best Men) and mask - Carlos Fritz designer
Maid of honour - Soft gold silk A line style dress with a long open slit. Designer: Carlos Fritz
Earrings and bangles: Gold and green earrings by LOVISA
Shoes: Gold glitter.
Bridesmaids - Teal green silk A line style dress with a long open slit.
Earrings: Soft pink, purple and gold flower earrings. Lovisa
Bangles: Indian bangles
Shoes: Nude
All ideas were put together by myself and my designer.
Ceremony was done by : Pastor Lloyd from Fathers House Church.
Marriage officer - Pastor Paul Raper from Fathers House Church.
Photographer - Maverick Coltman.
We did not have any special wedding transport as everything happened at one venue.
Food was prepared by the owner of the venue.
Menu:
Starter - A crispy chicken strip and honey and mustard dip.
Main course - Butter chicken curry
Basmati rice, roast vegetables and roast beef.
Dessert: Chocolate toffee pudding with vanilla custard.
Cake: Baked by Charne Valentine - The little Cake Co.
It was a two-tier moist dark cocoa cake filled with a chocolate buttercream and frosted with an espresso flavoured buttercream.
Both tiers were emerald green topped with bright, fresh flowers from Petals Designer Florist and a gold “Mr and Mrs” topper, with a Moroccan gold ribbon around each tier.
