23/04/2025
Galangal, long beans and purple cabbage♥️
Sustainability is a huge thing in floristry but with tight set up windows and limited manpower, the omittance of floral foam entirely is something we're still working towards. Our solution to be more sustainable? Making our table centrepieces edible 😋
Our guests always have so much either eating straight off the table when we incorporate fruits or taking vegetables home with them to cook after the event.
Here are some snaps of what I whipped up in the studio this week with my very first private mentor student🥹. Such a precious moment because I did her wedding in Melbourne (may or may not have required a fork lift and fruit crate) to install my biggest hanging installation in Melbourne before moving to Singapore. So being able to spend time with my ex bride who has also since then started her own floristry business is priceless!
At my workshops, it’s not just about showing you how to make something—honestly, you can learn that on TikTok or YouTube.🫣 What I really want is to teach you how to create. So when you walk away, you’re not just copying one design—you’re leaving with the confidence to explore, play, and be creative in your own way.
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