Martilene de Villiers met Johannes van der Walt through a mutual friend and when he proposed on their date farm in Namibia, it was the happiest day of her life. Martilene is an outgoing and fun-loving individual, who loves people, shopping and playing tennis. She found her soul mate in Johannes – a serious, down-to-earth and ambitious man who also loves the outdoors.
Their wedding was a celebration of the both of them and their love for each other – an informal yet elegant celebration, marked by shabby chic vintage styling, with a robust touch. Martilene describes her wedding day as, “The best day ever!” She cannot choose her favourite moment, simply saying, “Everything was absolutely fantastic!”
They got married at the lovely Webersburg Wine Estate, after falling in love with its sweeping views. On the wedding day, the ceremony area was filled with timeless decor, creating a stylish yet dreamy and romantic ambience. The stunning Bride walked down the aisle to “Ave Maria – Bach Gounod” played by the Mediterranean Ensemble; following her seven pretty flower girls.
The ensemble added to the sacred atmosphere, playing "La Vie and Rose" as the couple exchanged rings. After the beautiful outside standing ceremony, guests were greeted by a line of waitrons offering Pongracz , red and white sparkling grape juice, and jugs of water with fresh mint and chilli and deliciously refreshing mojitos.
Canapés were served on the Webersburg deck, and included brie and pistachio won tongs, sesame glazed chicken satay served in a spicy red curry and coconut milk shooter; and sesame seeded crispy duck pancakes with spring onion, plum sauce and cucumbers. Bobotie triangles were also served, with a date and fig chutney. Guests enjoyed seared springbok carpaccio rolled and stuffed with rocket, roasted rosa tomatoes and caramelized onions, served on curled canapé forks, as well as 5-spiced duck spring rolls served with a sweet soy dipping sauce. Delicious!
At Pre Dinner drinks, guests could mingle and take Polaroid snapshots and sign the couple’s guest book. Before going into the Reception, the men enjoyed having their shoes shined. The Reception was lavish and quirky, with a Cape to Cuba theme to it – long tables, amber coloured water glasses, and piles of old books scattered between candles in bubbly bottles. Beautiful high flower arrangements added to the overall relaxed and romantic effect, as well as yellow roses scattered on the dance floor.
The evening was fun-filled, and a true celebration of the coming-together of two wonderful people. Starters consisted of divine seared free range beef carpaccio with aged parmesan, wild rocket and toasted pinenuts. Bowls of thyme roasted aubergines tossed with slow roasted red and yellow capsicum were placed on the tables, as well as cucumber and Greek yoghurt tzatziki and slow roasted rosa tomatoes, ripe buffalo mozzarella, roasted butternut, wild rocket and Danish feta. A baby leaf salad studded with black peppered feta, avocado, roasted rosa tomatoes and toasted pinenuts as well as sourdough loaves and Turkish flatbreads accompanied the main meal.
In between courses the most delectable lollypop sorbets were served – watermelon and vodka for the ladies, and gin and lime for the men. Main course was a buffet-to-the-table, enjoyed by everyone – barbecued free range Namibian sirloin sliced onto a bed of seared wild mushrooms and garnished with wild rocket and shavings of regganno; French-trimmed mustard and honey lamb cutlets; seared oriental salmon with caramelized limes and sauce vierge; rosemary roasted baby potatoes tossed with slow roasted butternut and caramelized red onion; and bowls of roasted vegetables tossed with wild rocket.
After a mouth-watering dinner, guests moved outside and gathered on the lawn to be wowed by the most spectacular fire spinning performance of their lives! The fire spinners really set off the festivities and added that touch of magic to such a stunning and exciting night. Afterwards the opening dance with Joanie Mitchell’s “At Last” set the mood for the rest of the evening.
The dessert was utterly delectable – not only was the wedding cake served, but also classic tiramisu, individual malva puddings with brandy crème anglaise and fresh berries, little vanilla crème brûlée in tiny white pots and decadent dark Belgian chocolate pots.
The guests were pleasantly surprised when a midnight snack was brought out – classic boerewors rolls hot off the coals with tomato and onion relish and homemade chutneys.
Utterly divine food and wine, smooth lounge music and sophisticated lighting contributed to making Martilene and Johannes’ wedding day a refined and unforgettable occasion for all.
Of The Aleit Group, Martilene says that she cannot think of one single thing (even the smallest detail), that was not organised to perfection. Her advice to other couples is, “Use The Aleit Group to take away all the issues and stress relating to the organisation of the day – then you can enjoy the day! Our wedding was the party of my life!!” |
