Our Blog
Keeping up to date with us

Tom and Mychelle’s Wet Weather Wedding

Love certainly concurred the weather conditions for Tom and Mychelle’s wedding in January. This beautiful couple didn’t let a cyclone dampen their spirits as they enjoyed their wedding day at Poronui.

How did you meet?

We met at university in Dunedin but didn't start dating until we had both finished our studies and travels and had moved to Auckland.

Why did you choose the location you did?

Tom knew of Poronui already. When we decided we wanted to get married in Taupo, no other venue compared!

Did you have any “concerns” about the day beforehand and, if so, how were they overcome?

No real concerns. Claire certainly reassured us with any queries we had – these were around transporting guests, wet weather options to the finer details of how much ice we would need!

Who helped you organise your big day? Who was involved in the planning?

We organised our wedding with a huge help from Claire. Yum Catering, Taupo Hire and Twelve Tables Marquees were also fantastic with helping us put the day together.

What was your favourite part of the planning process?

We really enjoyed planning our wedding. There are lots of fun aspects – from selecting the venue, choosing the music, deciding who is going to have various roles in the day, the food, the outfits and the BEST part is seeing it all come together.

What’s your most precious memory of the day?

The whole thing! We had planned 1.5 hours to have our photos before the wedding at a few spots around Poronui. The weather was so bad we couldn't leave Blake House and our photos were done within 20 minutes. This meant we had a whole lot of extra time to relax before the wedding with the bridal party and our parents which I really enjoyed.

What did Poronui contribute to the memories of your wedding day?

Everything. In particular, their seamless management of the awful weather was amazing. We got to the Stables for the reception to find an extra marquee erected for guests to avoid the rain when going to the bathroom and a trench had been dug behind the marquee to stop flooding. All without us knowing a thing! That sort of service was amazing and meant there was no stress for us.

Do you have a favourite wedding photograph, and where was it taken?

Because of the weather, almost all of our photos were indoors and we love them! We had a mix of the photos at Blake House and the Stables.

Was there anything you would change? Eg the one thing you might have done differently?

We have discussed this at length and there actually isn't one thing we would change about our day. We absolutely loved every minute.

What sort of feedback did you get from friends and family?

They all loved the drive out to Poronui, thought Blake House was amazing with its roaring fires and dramatic backdrop and the Stables were perfect. Our food from Yum Catering was excellent and we were really happy with our band, The Relatives, from Wellington. We have had feedback that it was the best wedding they have ever attended.

Would you recommend Poronui to other couples?


Inspired by Tom and Mychelle’s seamless day? Ask Claire to plan your perfect wedding too.

Steven Paterson – Chef Interview

Having joined us nearly three years ago, Poronui Head Chef, Steven Paterson has fallen head over heels for Poronui (lucky for us!). Steven has a talent for tantalising taste buds all-year-round but our curiosity was piqued when he mentioned that this time of the year was one of his favourites. Find out why.

"Poronui is a beautiful place to be all the time but right now I especially enjoy being able to provide such a variety of dining experiences for our guests. The (usually) good weather means that we can utilise the entire property. Whether it’s a BBQ at the Cabana, sundowners in the middle of a field, a picnic by the river, alfresco dining at Safari Camp, fine dining in the Wine Cellar or family style at the lodge. The opportunities are endless and the environment we dine in serves as inspiration for the dishes I prepare that day.

One thing I enjoy most about being a chef in New Zealand is that we are very good at using seasonal produce, and summer brings some of the best. We are almost at the end of the season now but I love berries – blackberries, strawberries and raspberries. They are mouth-wateringly delicious and very versatile. Asparagus is another great example, it is only available for a few months and while it is in season I make the most of it. Beautifully runny poached eggs with asparagus for breakfast, a delicate asparagus velouté for lunch or fresh, asparagus as a side with dinner (not all on the same day of course!).

New Zealand is great at doing seasonal produce well. We do import exotic foods that don’t grow here; however, we respect nature’s timings and only eat our fruit and veg when they are meant to be eaten. This ensures they are the best quality they can be, with the most flavour, which turns them into the best dishes."

Want to learn more about food from Steven? Take a look at our Culinary School or come and stay on a different package and pick Steven’s brain while he prepares your evening meals!


Call or Email Us

Newsletter Sign-up


ReservationsMake a booking right now!