Corporate

Noosa Food and Wine Festival , Berardos Restaurant 2007

Wow, was the reaction we received when we delivered these masterpieces for the Food and Wine Festival Dinner,Berardos Restaurant. Consisting of individual camellia leaves wired onto the sides overlapping eachother to form a carpet for the sides made way for the top which was white lisianthus and white chincherinchees. Amongst these were Blooms tealight holders which really set things off . Apart from sourcing  the most beautiful part, actual grapes picked off the vines of a local Eumundi Winery. It was both fabulous and challenging but we pulled it off.

Noosa Food and Wine Festival, Berardos Restaurant. 2008

Again we had the challenge of creating the centrepieces for the Food and Wine Festival 2008. Yellow Calla Lillies were used simply because of their flexibility and longevity. Set between are tealights filled with green moss and tealight candles. Most centrepieces were created to sit right through the centre of the tables, and once lit for the night, they were spectacular

Food and Wine Festival, Berardos Restaurant, 2009

This year, Jim Berardo and his team had a theme of red and green chillies and so we had to ultimately use chillies for the theme for the dinner, over three consecutive nights. We had a stack of chillies on one side, filling the void underneath from where the chocolate callas overlapped to one side. On the other side , inside the vase, we then had to balance the arrangment by using a palm ponytail, and a chocolate calla cut short. Using Blooms tealight holders, we placed green sage bali sissel inside to create depth and colour.

The two left images were created for a long corporate dinner function. Using orange bali sissel for the table runner, layed two green bamboo sticks and had sections of sissel, with orange roses and black dried lotus pods black.

The far right arrangement was created for the very first years Food and Wine Festival, which was held at a goat’s cheese produce Farm, Kenilworth. Using fresh produce from Noosa, green zucchini, yellow squash and leaks, we introduced banksia candles and red waratahs, which sat onto paper bark with wheat..

Sheraton Noosa Resort and Spa, Noosa Heads.

The Sheraton approached us after completing their refurbishment of their foyer and their spa package rooms. Using white november lillies, brunii and magnolia foliage. We were under instructions to create natural, native foliage, with complementing white flowers only.

USM Events, 08,09 Triathalons, Noosa Heads

We chose to use native fauna and flora for the triathalons 1st, 2nd place and 3rd place winners presentation bouquets.