Bridal Buzz July 26

Stay up to date with all that’s new and noted in the world of weddings – we give you the low-down on this week’s bridal buzz.

    Stay up to date with all that’s new and noted in the world of weddings – we give you the low-down on this week’s bridal buzz.

    Your ultimate gift registry
    Widely regarded as the best of the best when it comes to gift registries, Mildred&Co has just got, if it was possible, even better. Formerly an online-only operation, the addition of an Auckland showroom means you can get a feel for each item you add to your list of your newly-wed must haves. Whether you’re hankering after luxury linen sets, or a top-of-the-range espresso machine is more up your alley, the wish-list compiling process just got all the more delightful.

    Something for him
    Looking to get your honeymoon off to a stylish start? What better way than gifting your man the Overnighter bag, the latest luxury emerging from Barkers and Swanndri’s triumphant marriage of minds. Crafted from wool with genuine leather straps and detailing, this is the ultimate in suave travel bags. You better get in quick though (and by quick we mean really quick) because they’ve only made 100 of them – snap yours up at selected stores or online at

    The very best in lip care
    Get your lips in best-possible kissing condition ahead of the big day with Clinique’s Chubby Stick Intense Moisturizing Lip Colour Balm – the formula is fortified with a cocktail of virtuous ingredients (the likes of shea butter and jojoba seed oil), which work to nourish lips and reduce flaking, making for a truly healthy you-may-now-kiss-the-bride pout. In case that wasn’t reason enough to make a beeline for your closest Clinique counter, the sleek stick comes in a range of eight long-lasting colours, meaning you get all the benefits of a lip balm without sacrificing the style of a bright-coloured smile.

    For your guests
    No one nails a strikingly simple silhouette quite like Moochi, so if you’ve got a girlfriend who’s umming and ahhing over what she should wear on the big day, you might want to put the Kiwi label’s latest look book under her nose. Paired with ever-edgy accessories (our favourites are the ID chain and the xx necklace), the bold shades of blue and dramatic monotones make for wedding-worthy attire that can easily translate to a weekend wardrobe staple.

    Best-ever bridesmaid giftTrying to suss a somewhat original bridesmaid gift? If you’re having a summer wedding, a pair of sunnies infused with a sense of Parisian chic might be the way to go. We’re loving these frames from French label Surface to Air. From the classic cats eye to fashion-forward round metal frames, these shades are the ultimate way to finish a look.

    Be in to win

    We’ve had rave reviews so far from the 10 lucky ladies who have won MOR’s Little Luxuries Marshmallow Perfume Oil and Soapette Duets over the past few weeks. There’s plenty more where that came from, so join our Bridal Party for your chance to win your own little tin of loveliness!

    Friday Treat
    There is a Mexican theme to our treat for this week. Here is a cocktail and fudge recipe for you to experiment with this weekend.

    Classic Margarita
    20ml lime juice
    50ml tequila
    25ml triple sec
    Pomegranate juice (optional)

    Place ingredients in a cocktail shaker with plenty of ice, shake and pour into a glass. Add a splash of pomegranate juice for a modern twist and garnish with lime.

    Chilli fudge recipe
    250g softened butter
    300g caster sugar
    250g dark chocolate (at least 70 percent cocoa solids)
    60g flour, sifted
    60g dark cocoa powder, sifted
    1 ½ tsp sifted baking powder
    Pinch of salt
    3 large eggs; 1 egg yolk
    1-2 red chillies, finely diced; chilli powder

    1. Preheat oven to 180 degrees celcuis. Cream butter and sugar until pale and set aside. Gently heat 200g of the chocolate until melted.
    2. Mix flour, cocoa powder, baking powder and salt in a bowl and set aside. In a different bowl, whisk together the eggs and extra yolk.
    3. Add the egg mixture to the creamed butter a little at a time, beating well to stop the mixture becoming grainy.
    4. Pour in the melted chocolate. Finely chop the remaining chocolate and add, along with the chillies. Mix with a metal spoon.
    5. Once well combined, gently fold in the flour mixture. Pour into a greased 25cm square tin and bake for 30 minutes, or until a skewer inserted comes out clean.
    6. Sprinkle with chilli powder, slice and serve.

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