Paleo cake and flowers for Pete Evans nuptials revealed
THE Tweed's reputation for natural, green and superbly crafted produce was further cemented this week with the work of two Cabarita artisans showcased at the high-profile wedding of celebrity chef Pete Evans.
Evans, 41, himself a Tweed local, recently tied the knot with his Kiwi-born partner, paleo pin-up Nicola Robinson, 39, at their Tweed Coast property.
Media have labelled the nuptial - held at the couple's Round Mountain property on the weekend of April 16 - a "magical farmyard wedding".
True to their healthy, clean-living lifestyle, the glowing couple toasted their nuptials with kombucha tea, fermented coconut milk and ate paleo carrot cake, while their farm animals looked on.
While photographs of the couple are published in an exclusive deal with New Idea this week, the Tweed Daily News can reveal a florist and cake-maker, both from Cabarita, were assigned the enviable task of supplying flowers and the wedding cake for the celebration.
Laura Stevens of Lola's Wildflowers supplied floral crowns for the bride and Evan's daughters, Indii, 4, and Chilli, 8; as well as the bridal bouquet.
The florist said Mrs Robinson-Evans, as she is now known on Instagram, sent a photograph of her ring, organic cotton Spell-branded wedding dress, and her black horse Zorro, to her for inspiration.
"I was able to run with my imagination," Ms Stevens said.
"Her ring was a large blue Larimar stone, I used it as inspiration for the bouquet, using the sea holly to bring in the blue elements and earthy colours, whites and greens.
"I used a white king protea as they are majestic; white roses for love and baby breath, Lisianthus, snapdragons, hypericum, snow berry and gum to add textures.
"It all flowed together, it was magical."
Ms Stevens is self-taught, with her "wild style" arrangements showcased on the cover of New Idea magazine this week.
"To see my flowers published is a very special moment and a keepsake I can cherish forever," she said.
The wedding cake - a paleo-inspired carrot cake - was made by The Lakes Cabarita chef Jenny Zwemer, herself an avid follower of the paleo way.
Ms Zwemer's dairy, gluten, grain and refined sugar-free "experimental" recipe consisted of four tiers, each filled with cashew 'cream cheese', iced with cacao butter and coconut cream.
"We've been friends for a couple of years through the paleo way, because when Pete put out his first recipe book I won a copy in a competition," Ms Zwemer said.
"I'm humbled and honoured and thrilled to be able to do that for them, because they give a lot of themselves to the public."
Lola's Wildflowers are available at the Meat Merchant, Casuarina, from Thursday-Sunday for $10-bunch.
Cake and other desserts by Jenny Zwemer are available at The Lake, Cabarita: 02 6676 1275.