Spring Has Sprung! Issue 22 Out Now

Wedding Style Guide International is proud to

release the Spring 2012 Issue 22 as a

Digital ONLY magazine.

The Spring 2012 Issue 22 is designed for easy viewing online and is full of all the latest ideas and fashions for you to be inspired for your special day, your wedding day!

A Fairy Tale Photo Shoot by our Artist in Residence, Val Nanovsky, based in Conneticut, USA. Be quick to book him as the photographer for your wedding where he turns your day into a piece of art!


This season we have videos from Ermenegildo Zegna Spring Summer 2013 Runway for the latest in mens suit fashion plus a truly fairytale wedding in Tuscany, Italy which was held across two magical days: Horse and carriage in gorgeous scenery and fabulous Italian Castles!


See the latest bridal gown couture from Australia and New York. Be completely blown away by the fantastic designs and inspiration!


We searched out cakes that will definitely impress your guests!

We have Styling ideas from Australia, Germany

and United States!



In Australia we are gifted with so many amazing native flowers! You can read an article by a Western Australian florist who gives you all the tips in how to follow this new trend!

Read about the best way to handle the issue of gifts. Jess Hunter, from The Gift Table has years of experience and gives the latest trends on Gift Registry ideas.

All brides like to look their best on their big day and EATFITFOOD, based in Sydney and Melbourne, offer tips on being your healthiest best in the build up to the big day. You can WIN a 10 day DETOX delivered right to your door (worth $700) when you buy the magazine.

We received a lot of submissions of real proposal stories and you can read the top two! We’re sure you will be able to relate! A fabulous Engagement photo shoot – it is definitely a moment to remember! We also have tips on “How to create The Perfect Proposal”.



Eleven beautiful Real Weddings for your

inspiration!

You can view this magazine on your iPad or iPhone, amongst many other mobile devices!

Wedding Style Guide International continues to be your design and styling leader!

Your only destination for wedding

inspiration!

iPad and iPhone readers ~ For Preview CLICK HERE

Paisley Blue Hues

Paisley Blue Hues

At a time when too much pattern is not enough, paisley is hot. The ornate, feathery design dates back to persia in the 1500s when royalty embellished court garments and crowns with fine detail. Rediscover paisley’s luxurious potential using a ralph lauren wallpaper and make a contemporary statement in smokey blue against bridal white.
Blue continues to be the world’s most favourite colour, so use the crowd pleaser to the hilt. In a white marquee, pedestals decorated with paisley wallpaper are used to put the blue story on show. A bold cluster of cobalt bottles looks sharp and a touch quirky, The gladioli stems add a dignified beauty and the paisley pattern ties it all together.



The sublime colours in the florist’s arrangement are breathtaking against the exquisite paisley patterned box. A striking sheath bouquet of long stemmed white gladioli is skirted with the soft-to-touch frills of silver suede foliage. The subtle charcoal velvet bow adds a truly tactile finish.

"A sapphire statement"

Following the theme, the buttonholes have been made from individual white gladioli blooms with a silver suede leaf. Their stems have been set into tiny paisley wallpaper cones and finished with the thinnest of navy blue bows.



Boxed flowers always have an ultra special feel, but when the boxes match the flowers in beauty, the effect is dizzyingly perfect. Organise lined boxes for the flower deliveries. The benefits are doublefold, the wedding day photos will show the flowers off to their best advantage and the thrill for the bridal party will be memorable.

An alternative to individual guest favours is an inviting jar of self-serve after dinner lollies on the table. The handsome glass and pewter canisters are decorative in themselves and hold mints for a post dinner treat. Cut into circles, the patterned wallpaper decorates the centre of each table, emphasising the theme of the wedding.



The classic paisley pattern lends itself to many thoughtful and interesting uses. Paper has been twirled into cones which are used to hold rose petals to be thrown rather than confetti.

The perfect detail, a letterpress placecard

in a paisley design.



Mid blue fabric has been hung as a backdrop to heighten the blue colour theme in the white marquee space. The generous use of the textile creates a swish, well decorated look and creates a contrasting backdrop for the elegant table setting. In a recent floral turnaround, white gladioli have made a big comeback and it’s easy to see why, they add height and make a classic centrepiece in a simple cylindrical vase.



A cake that really looks too good to cut; if ever there was a centrepiece on the dessert table, this ‘look at me’ delight wins on a number of counts. It’s a stand alone beauty that echoes the decorative theme of the wedding closely and does divine things to tastebuds. The nine-tiered fondant wonder is finished in a pale blue pearlescent wash and detailed with a paisley motif.


"The power of good design"

The Ralph Lauren paisley wallpaper decorated the wedding venue and inspired the artwork for the stationery suite which includes the invitation, menu, placecards and swing tags, all follow the theme.



A delightful picnic food box would be a welcome pick-me-up for the bride and groom after the reception. This idea is perfect for the occasion when ordering room service would be too much after a great dinner and raiding the mini bar would not be good enough. The box is convenient, it can be made to look like an extension of the wedding when wrapped in the themed paper binned when finished.

Brides Raise Hemline for Vintage Style

Brides Raise Hemline for Vintage Style

When Natalie Portman wed Benjamin Millepied in a Jewish ceremony last weekend, she paired a traditional floral headpiece with a 1950’s-style three quarter length skirt.

^Photos: FameFlynet Pictures

Australian bridal designer Pina Fiorenza said Shorter hemlines are making a comeback, with an increasing number of brides opting for the elegant mid-calf length instead of the usual full length gowns.


Left-Gown: Jennifer Gifford, Image: NGG__________________ Right-Gown: Carolina Herrera

“It speaks of an era that was all about understated elegance, with the influence of Dior and Balenciaga’s silhouettes coming through,” Ms Fiorenza said.

Photos & Gown: Carolina Herrera

"Brides who want to adopt the style for the wedding day should look for fabric and garment structure that enables the skirt to hold its shape and form; and be aware of getting the length right.

"Also select a neckline that compliments the style; my favourite is the classic sweetheart or wrapped sweetheart.”


Photos: Stephen Blakeney Photography __ Gown: Johanna-Hehir
Bride: Veronika Lowmass (From our Winter 2012 Issue)

Fiorenza’s 2012 collection features two three-quarter length bridal gowns, the ‘Isabella’ and ‘Lucia’, pictured below.

Photos & Gown: Pina Fiorenza

Style Guide Cocktail Recipes

Style Guide Cocktail Recipes

The perfume of garden fresh herbs is absolutely heady, build their leaves into drinks as well as your decoration and their power will be twice as good. Talented drinks gurus give us the recipes for the best brews.

Style Guide Mojito

Each of the many species of mint has it's own fresh tasting, aromatic foliage.
Spearmint mint gives a lift to punch; applemint is a pleasant addition to fruit salads and desserts.
Mint is very popular in Middle Eastern cuisine, whichever type of mint you use, it will work a treat.

INGREDIENTS
3 fresh mint sprigs
2 tsp sugar syrup
2 tbsp fresh lime juice
50ml light rum
1/2 cup crushed ice
Soda Water
Lime segments to serve

Put the mint, sugar syrup, lime juice and rum into a tumbler, using a muddling stick to pound the mint leaves.
Add crushed ice and stir until mint is spread evenly through the glass.
Top with the soda water and stir.
Serve with lime segments and a sprig of mint if desired.
Makes one drink.

Strawberry and Basil Martini

Sweet Basil is a deliciously aromatic annual herb with with a soft and succulent stem and bright green leaves. It’s a great favourite in Italian cookery and is often married with ripe tomatoes. Our martini recipe combines basil with strawberries, an innovative combo.

INGREDIENTS
750ml vodka
3 heads of basil
1/2 punnet of strawberries
15ml sugar syrup

Infuse vodka with basil and the strawberries for up to two weeks.
The infused vodka will make 10 cocktails.
Pour the sugar syrup and 75ml of the infused vodka into a cocktail shaker with crushed ice.
Stir well and strain into a chilled martini glass.
Garnish with a basil leaf and serve.
Makes one drink.

Lemongrass Mule

Each of the many species of mint has it's own fresh tasting, aromatic foliage.
What would Thai cooking be without lemon grass? The flavour is an important signature. The leaves have a very appealing lemon taste, their base is thick and fleshy and adds a tangy taste, in a cocktail, it’s a taste sensation.

INGREDIENTS
45mls 42 Below Vodka
1 fresh lemon grass stalk chopped
1/2 fresh lime chopped
4-6 fresh mint leaves
Ginger beer
15mls sugar syrup

In a cocktail shaker bash the lemongrass with a muddling stick.
Add vodka, lime, mint, sugar syrup and one scoop of ice.
Shake vigorously and pour into a tall glass, top with ginger beer and garnish with a lemongrass swizzle stick.
Makes one drink.

French Connection

Rocket has reached legendary status in modern salads, so much so that it is giving lettuce a run for it's money.
The leaves have a distinct aromatic flavour that can be described as nutty, they have a very pretty shape that makes them a natural for presentation.

INGREDIENTS
5 ml Campari
8 rocket leaves, plus one extra to to garnish
20 ml Grand Marnier
40 ml Gin
Juice from 1/2 a pink grapefruit
2 squeezes of lemon

Rinse martini glass with Campari.
In a cocktail shaker bash the rocket with a muddling stick, then add the remaining ingredients with a scoop of ice.
Shake, then strain into a martini glass and garnish with a rocket leaf.
Makes one drink.

Apple and Rosemary Martini

Rosemary has spiky, narrow leaves, blue flowers and a big flavour.
Traditionally it is teamed with lamb and is an important component in most combinations of mixed herbs.
It can can also be drunk as a tea, but why drink tea when you can have it in a martini?

INGREDIENTS
1 piece of lemon rind
1 sprig of fresh Rosemary plus 1 extra to garnish
50ml Millers Gin
10ml Cinzano Bianco
15ml Massenez Pomme verte
A dash of rosemary sugar syrup

Firstly rub the lemon rind inside a martini glass so that some oils are released.
In a cocktail shaker bash the rosemary with a muddling stick, then add the remaining ingredients with a scoop of ice.
Shake and then strain into the glass, garnish with a rosemary sprig. Sugar syrup is made by boiling equal quantities of sugar and water. To make rosemary sugar syrup, infuse a rosemary sprig in the boiling syrup.

"Cheers!"

Rediscover the Pear

Rediscover the Pear

When autumn leaves start to fall, nature is at its most glorious. The jewel-like colours of deciduous trees, the crunch of dried leaves underfoot, crisp autumn air and comfortable temperature make outdoors a great place to be.
It’s the last chance for a harvest style celebration before winter, create a rustic mood around the Beurre Bosc pear, the most fleshy, delicate and voluptuous fruit of all.

"Be sure to make the most of fall"

its pleasures are far too short.



Poached pears make a divinely sweet favour for guests and can be home preserved months ahead.
Collect wide mouthed glass jars, cover the lids in chocolate brown paper, secure with cream silk ribbon and finish with a leaf shaped thank you card.



Earthy neutral colours and varying textures create a real picture. Brown pears and honeycomb patterned beeswax candles line up on the cream silk covered raiser box.
The dressy silk contrasts with the brown paper tablecloth. The menus and place cards are cut into pear and leaf silhouettes.



A rich chocolate cake in four square tiers is finished with cascading chocolate leaves, cream satin ribbon and topped with a posy of cream magnolias. A trio of pear and chocolate themed desserts are tempting on the dessert buffet.







The pear and leaf motifs are carried through the stationery suite on the digitally printed invitation and response card. Recycled kraft paper compliments the golden hue of the stationery and is used for the pear silhouette menu and matching envelopes.



Pears are a member of the rose family



A trio of kraft board boxes has been used to wrap a wedding gift, held together with cream satin ribbon.
Magnolia blooms and foliage make a unique bouquet for classic autumnal beauty.