• Robyn Davie

Spring Bridal Shoot

“No matter how long the winter, spring is sure to follow.”

Their love grew throughout the still, cold days of winter, because they knew hiding just on the other side of the chill was a day to treasure forever, a day to be surrounded in love, lust and the gentle warmth of a Spring afternoon - of leaves dappled in Spring sunlight, and a lazy afternoon spent tying the knots which would make them one at last.

Arriving at Casalinga on a gloriously sunny spring afternoon, I delved down their perfectly overgrown pathways through to the lush green clearing nearest to the chapel. It was Tamyrin of Bespoke Blooms that I first met there, armed with a set of clippers and a bright floral apron – and barrels and barrels of some of the most gorgeous flowers I had ever seen.

Chantel of On Trend Style Events was to arrive soon after, perfectly attired in a floral spring dress, and glowing with the excitement of the day. She was to arrange the tables to absolute perfection, and her eye for detail kept every image perfectly tuned to our overall vision for the photo shoot.

Under the shade of the chapel, our fantastic make-up artist, Stav sets up her table, and starts working on our team of models – Kate, Tanner and Shaskia from Boss Models, who have all joined us for the afternoon, with fantastic smiles on their faces.

Henna and Renee of Magnolia Cake and Bake headed up the layout of the gorgeous cake table – and supplied us with not two, but three wedding cakes for this incredible afternoon, as well as a litany of mini pavlovas, gold-dusted lilac macaroons and heavenly sink-your-teeth–into-them sponge soft cupcakes.

Kate of UndomesiKATEd arrived later in the afternoon – perfectly on time to place her gorgeously plated three-course meal down in front of our bride and groom. They were to start with chilled beetroot soup, garnished with cream and goats cheese; feast on ricotta stuffed chicken breast served with cumin and balsamic roasted baby beetroot, yellow and purple carrots and vine tomatoes; and to finish it all off – saffron poached pears with dark chocolate, pistachios and vanilla bean mascarpone cream.

Joel brought in a heap of to-die-for wedding dresses, part of his Joel Janse van Vuuren “white collection”, each ornately finished with sequins, hand-beading and delicate feathering, which were so flattering to the girls’ figures that we had a hard time persuading them to get out of the dresses at the end of the day.

Our groom was dressed in a more-than-perfect suit from Smart Guys Suits.

While Stav finished up our bride’s make-up, I snuck away with our maid-of-honour Shaskia, and a heap of macaroons, to go hide in a field of foxgloves while we stuffed our faces with the sweet treats (and snapped a few pics to boot!).

Casalinga provides a wealth of beautiful locations and set up spots for any potential couple looking to celebrate their special day, and is a photographer’s dream, with shady gardens, a gorgeous chapel and ample light and stunning natural backdrops.

And me – why, I’m glad you asked – I was to pull the whole thing together by acting as project manager, and taking the photographs, capturing candid moments between our bride and groom, and ensuring that not a single detail of the day was left undocumented. It was a feast for the eyes, and I enjoyed every second of it.

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