I first heard about the concept of a kitchen tea when living in Melbourne. It’s meant to be the ‘the civilised sedate version of a hen’s party’. Of course, nothing involving Tricia could ever truly be sedate, but it seemed like a good premise for a pre-wedding get-together in the daytime.
We had all agreed on pain of death to not wear green to the wedding – for reasons that will be made clear in the next post – so I decided that a green theme would be a great way to get the colour well and truly out of our systems.
The food was green, with orange accents:
Counter-clockwise from right: two tiers of macarons and a tier of parma ham wrapped around rockmelon, carrot and cucumber dippers with hummus, assorted kueh and pandan cake, green cupcakes (courtesy of Elaine), and pesto pasta salad with slow-roasted cherry tomatoes.
The bride-to-be and guests (mostly) came in different shades of green:
Eleanor, Tricia, and Youyenn.
Adele, Xian (aka 'Xindy' for the day) and Germain.
There was a great deal of silliness, exacerbated by champagne.
Xindy and Adele face off. (Photo courtesy of Tricia)
I’m told that a good time was had by all, so yay!
Tricia, ever thoughtful, packed little doorgifts for everyone.
It was a bit of work for a lot of fun, and was also a great time to appreciate the very awesome friends I have. Special mad props go to Elaine, Bryan and my long-suffering husband for helping me to set up.
A party like this is only as cool as the people in it, and I’m glad to be friends with this crazy bunch 🙂
It was a great kitchen party, and I cannot tell you enough how much I appreciated all the effort you put in! Love ya (and I mean it too!).
Love ya back, Trish!