17-28 degC, humid
Had breakfast then went for a ride up and down the hills of Sunshine Bay and North Batemans Bay. The rest of the day was spent preparing for the big night, including decorating the tables and surrounds at the venue – Corrigans Cove Resort. We had hired the entire venue, which could probably have at least 80-100 persons, for 30 plus a three-person jazz band! Needless to say, we had a nice amount of room.
Whilst Wendy had spent countless hours dealing with management in preparing the food and drinks menu, Samantha and Suzanne organised the decorations, and did a fantastic job. Place names were done using ribbon in a “dymo” type machine and then tied to small glass bottles filled with gold threads. The whole theme was of course, GOLD! Wendy had also developed a photobook titled “50 years Condensed” and had photos from many different periods from their engagement to wedding, to various places we have lived both here in Australia and Rhodesia/Zimbabwe. That book was placed next to the cake a friend had kindly made.
The
menu was:
-
Roast beef with rosemary and garlic accompanied by a redcurrant
jelly
-
Roast lamb with garlic oregano and fresh lemon
-
Chicken stroganoff with rice
-
Fresh garden salad
-
Greek salad with lemon and herb dressing
-
Slow roasted potato and sweet potato mix
-
Fresh seasonal vegetables
-
Sticky date pudding with caramel sauce and ice cream
- Crème brûlée
We had some lovely wines and sparkling to wash it all down with.
A great night was had by all, and we were home in bed by 11pm.
No comments:
Post a Comment