Velvet Magazine February 2017

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Emily, the bride-to-be and I
The poached egg and smashed avocado
obsession continues
from the
editor
So that’s January out of the way and one month of clean
eating as well as making the most of my gym membership
done! Not only that... but here at Velvet, we’ve been non-stop
preparing our wedding issue for you. It’s jam packed with
wedding trends for the year ahead, a run down of local wedding
venues and fayres happening over the next few months (page
99), lots of beautiful wedding gowns and beauty advice, as well
as top tips from real local brides who have recently tied the
knot (page 118) and lots more wedding excitement. Compiling
this has been made even more special for me as I was asked to
be a bridesmaid for one of my best friends, Emily, next year! I
genuinely couldn’t be happier for her and, thanks to this issue,
have been able to pass heaps of info on to her. She’s going to
make the most stunning bride... roll on the dress hunt!
Also in this issue, read my review of the Northgate’s delicious
lunch menu on page 19 as well as my trip to CAMYOGA and
their new vegan café - Stem + Glory on page 55. Take a look
at page 47 to see this season’s must-have beauty looks and
see inside Winsor Bishop’s new store on Cambridge’s Trinity
Street, where Emily’s engagement ring was from!
Enjoy!
My month
in pictures
Samantha x
Follow me on Instagram @samanthanice1
Hemsley +
Hemsley
ChocBeet
Fudge Cakes
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Velvet Magazine | February 2017 7