Eliza + Michael


20150912_elizamichael_613I styled a wedding last month, and the photos have just arrived in my inbox from the clever Studio Something. There were so many lovely images to choose from, I thought I’d share a small edit of them on here, so you can get a sense of what a gorgeous day it was. The sun was shining and there was so much love between Eliza and Michael and their close families – a mood I think the candid photos have definitely captured.

20150912_elizamichael_32220150912_elizamichael_53920150912_elizamichael_524The bride wore a beautiful and contemporary dress by Rachel Gilbert and the bridal party carried abundant blooms by the clever Aleksandra.

20150912_elizamichael_13 20150912_elizamichael_468The ceremony was held at St Aloysius, where Eliza is a teacher. The most moving part of the ceremony was the boys choir who sung hymns, not to mention the cutest bridal party I think I’ve ever seen. Bridesmaid and flower girl dresses are from BHLDN.

20150912_elizamichael_585  The night time reception was held at Pier One – arguably with one of the best views in Sydney. Because of this, decoration on the traditional table set ups were kept pretty simple. Classic bentwood chairs were the starting point for a predominantly white and silver palette that drew your eye up and out to the stunning view.

20150912_elizamichael_67320150912_elizamichael_640The modern graphic elements pictured on the tables (including the matching wedding invitations not pictured) were created by Zed & Bee, and the statement balloons that floated above every table were custom made by the talented Heidi from The Bespokery. Bomboniere for the guests came in the form of a Fig + Cassis scented candle made by this Etsy shop.

20150912_elizamichael_71020150912_elizamichael_64820150912_elizamichael_671One more of the cute couple.

Briar x

PS. I can’t not include a snippet from the fun Photo Booth that Studio Something set up in the corner – guests got to take home their own prints, which was lots of fun!


Logan Wines Giveaway


LoganBlogINTSAI’ve got to admit, it’s a pretty good perk in life to have a winemaker in the family. As I mentioned on here last week, I’ve been ‘giving back’ for all those glasses of bubbly I’ve enjoyed over the years and helping Logan Wines with their newly launched instagram feed. My sister and I thought it would be nice to announce the new account with a cool giveaway (just in time for the silly season) via. my blog.
Over on my instagram account (@sunday_collector), one lucky instragrammer will receive a Logan Wine Club* dozen, personally selected by winemaker Peter Logan (my brother in law) from the Ridge of Tears, Logan, Weemala and Apple Tree Flat ranges. All you have to do is follow @logan_wines. The winner will find a delicious selection delivered direct to their door, valued at over $250.00 – I’ll draw the (over 18) winner at random in a week. Kind of cool if you ask me!

Briar x

*Logan customers have been enjoying the benefits of the Logan Wine Club for quite a few years now, every 6 months they will send you a mixed dozen of their wines for the fixed price of $200. Check out www.loganwines.com.au for more information.

Four Things


Four things I’ve been loving lately..

IMG_4087I’ve been helping Logan Wines with launching their Instagram account. Watch this space, for a really cool giveaway that’s coming up. Also, make sure to tag @logan_wines or #loganwines if you are ever ‘gramming an image of the wine or a visit to the sunny hills of Mudgee. Beautiful image above of the popular cheese plate available at their cellar door by Renae Smith.

Processed with VSCOcam with f2 preset I know they have a cult following these days, but I couldn’t resist  The Horse watch in blush and rose gold when I recently spotted it at the cool pop up store Resident Luxe in Seaforth.

IMG_4973I’m really impressed with the Spring range of children’s wear available at Target at the moment. So affordable, yet so chic! I couldn’t go past the cute little floral sand shoes for Sunday, and at a tiny $12.00 – they really didn’t break the bank!

Processed with VSCOcam with f2 presetChi Khi have had the organic and super cute clothing range available for a while now, but owner Natalie Bassingthwaighte has just launched new creams designed especially for kids sensitive skin. Sunday thought all her Christmas’ had come at once when these arrived – my very girly girl already loves her ‘products’. These would make a perfect gift for a new Mum – I also spotted this gorgeous ‘wonder pack’ which is a selection of the range gifted in a gorgeous box.

I hope you have all had a great week,

Briar x


Adam Liaw’s Asian Cookery School


IMG_5208I’m a bit guilty of not cooking as much as I used to…It’s only because Mark loves being in the kitchen so much – and, I have to admit, he (gasp)! is a better cook than me. My love for spending time cooking was unexpectedly revived this week after spending a few hours in the gorgeous kitchens at Williams-Sonoma in Bondi Junction. The shop at the front also helped, there are just shelves and shelves of loveliness – from copper pots to good looking scourers, there is everything and anything for a foodie like me.

We arrived and were gifted with fun personalised aprons, and were greeted by the very approachable Masterchef champion, Adam Liaw. Adam was there to talk to us about his wonderful new cookbook, and to casually demonstrate some of the recipes from it. More than just a recipe book, it will teach you about the ingredients and techniques of the Asian kitchen for a complete understanding of how you can create authentic Asian dishes.

To be honest, I’ve often avoided cooking Asian at home as it’s always in the back of my mind that the recipe would be too complicated. Adam completely quashed that myth – his recipes are all really light on in the ingredients requirements, and I was pleasantly surprised by how easy it was to prepare the three traditional dishes once we were left to our own devices. I managed to whip up Spinach in sesame dressing and a delicious steamed ginger chicken dish in around 16 minutes – I’m not kidding!

The best part of the day was of course feasting on our creations, and getting even more cooking tips from the very talented Adam.

Below are some photos of the great day, captured by La Tessa Photography.

WilliamSonoma-AdamLiawBookLaunch_8.9.15_7 WilliamSonoma-AdamLiawBookLaunch_8.9.15_39 WilliamSonoma-AdamLiawBookLaunch_8.9.15_73 WilliamSonoma-AdamLiawBookLaunch_8.9.15_56 WilliamSonoma-AdamLiawBookLaunch_8.9.15_1Stunning florals were by the clever and hilarious Holly Hipwell and beautiful calligraphy by The Articulate.

Briar x

Whole Roasted Salmon


Fish2Today we celebrated some birthdays and Fathers Day with a whole roasted salmon at our outside table at home. Jamie Oliver is always my go-to when I want an easy recipe that I know is going to be delicious. I spotted the recipe online this morning, and the real life version was on the table by 1pm – it really is that easy (it also helps that Mark loves tackling a new recipe). We served the dish with a nice garden salad and a loaf  of fresh sourdough.


Jamie Oliver’s Whole roasted salmon stuffed with lemon & herbs
Serves 10

2.5 kg whole salmon, from sustainable sources, ask your fishmonger, scaled and gutted
1.5 kg red-skinned potatoes, scrubbed clean and sliced into ½cm rounds
sea salt
freshly ground black pepper
6 pieces baby fennel
olive oil
1 small bunch fresh dill
1 small bunch fresh flat-leaf parsley
1 small bunch fresh tarragon
2 lemons
extra virgin olive oil

Preheat your oven to 250ºC. Get yourself a large roasting tray that your whole salmon will fit inside – you’ll probably need to lay the fish diagonally across the tray, and it won’t matter if the head and tail drape over a little. Lay your sliced potatoes over the base of the tray and season well with salt and pepper. Scatter your baby fennel over the top and give it all a generous drizzle of olive oil.

Now get on with your fish. Pick half the leaves from each of the herb bunches and put them on a chopping board, keeping the remainder to one side. Grate the lemon zest over the herbs then roughly chop everything together. Scrape this mixture into a bowl and wipe the board down with a piece of kitchen paper.

Transfer your salmon to the board, then wipe it inside and out with a fresh piece of kitchen paper. Make sure there are no scales on the silvery salmon skin – the fishmonger should have taken all of these off for you. If there are any left on there, scrape them with a blunt knife until they ping off. Make vertical slashes in the skin on both sides of the salmon from its back towards its tummy – about 2cm deep and at an angle, so you leave a flap of skin you can stuff your herbs under. Make about 6 slashes on each side of the fish. Sprinkle salt and pepper into each slash, then stuff with a pinch of your lemon-herb mix. Smooth the flaps down again and drizzle the fish all over with a light coating of olive oil. Lay it on top of your potatoes and fennel.

Take the leftover herb bunches and stuff them inside the belly cavity of the fish, then slice up one of the zested lemons and stuff these slices in there as well. Bake the fish in your screaming hot oven for 15 minutes, then turn the temperature down to 180ºC/350ºF/gas 4 and cook for another 30 minutes.

To check the fish is cooked, take a clean skewer and push it into the deepest part of the fish, just behind the head. Count to 10, then carefully take the skewer out and hold it against your top lip. If it’s nice and warm, the fish is cooked. Squeeze the juice of your remaining lemon over the top, drizzle with a little extra virgin olive oil and serve. 


Briar x

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