FLORAL DETAIL (LEFT): Portobello Rose flower garlands
of hydrangea. TASTE TESTING (BELOW): Gastronomy Event
Catering platter of new season’s figs and prosciutto, lightly dressed
with extra virgin olive oil. Limoges oval platter in rose petal, $506, from
Francalia. Side plate and knife, stylist’s own. For Stockists, see page 320.SWEET TREATS (ABOVE): Gastronomy Event Catering dessert
of red velvet and raspberry trifle with while chocolate mousse. Little
Paper Pantry ‘Vanilla Trifle’ round tag, $2.50 each. Linen & Moore
‘Moss’ 100 per cent linen tablecloth, $253 (XL). Seasonal Concepts
linen sheer used as table runner, $180 per metre (1.5m wide). Iittala
‘Kastehelmi’ clear plate, $63 for a set of 2, from Nordic Fusion.
Limoges dinner plate (26cm) in rose old, $116 each, entrée plate
(21cm) in rose petal, $105 each, bothe from Francalia. LUSCIOUS
BUDS (RIGHT): Portobello Rose bouquet of Sahara rose, David
Austin rose, peony, crabapple, rosemary, scabiosa, hydrangea and
copper bech. Cushion, stylist’s own. For Stockists, see page 320.
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