Chic wedding for Mthethwa
Here comes the bride. Well, first she will walk down the red carpet at parliament this St Valentine's Day, with her fiance, Police Minister Nathi Mthethwa.
On Saturday, National Empowerment Fund CEO Philisiwe Buthelezi will walk down the aisle with Mthethwa at the uber-elegant Allée Bleue wine estate, in Franschhoek, near Cape Town.
Christina Holt, whose company specialises in the design of "very large exclusive wedding celebrations", has been contracted to make the couple's Paris-inspired wedding come alive.
Yesterday, Holt lifted the curtains ever so slightly to give the public a glimpse of what, she promised, would be an intimate affair. The 550 guests will enjoy a buffet-style dinner with celebrity head chef Reuben Riffel who, along with his team, will also prepare the canapes, starters and desserts.
Holt said the couple had called on French chef Michel Morand, who is based in Johannesburg, to assist.
"Chef Morand will make a specific French-inspired dish," said Holt.
Though Holt would not reveal exactly what wines the guests will be served she did say there would be a "large selection" of local and imported wines, including sparkling wines.
She has worked on the big day for eight months.
"The bride has lived in France and therefore a Parisian influence has played a role in the design we have for them.
"We are talking about a glamorous, elegant, sophisticated setting. It is a marquee celebration," said Holt.
"In spite of it being a large celebration, the design of the wedding will allow for a sense of intimacy throughout the day."
The couple is in luck with the weather it seems.
Saturday will be just perfect for an outdoor wedding.
The Weather Service has forecasted a low of 14C, a high of 30C and clear skies.
One of Holt's clients was glamorous magazine editor Khanyi Dhlomo, who tied the knot, with Chinezi Chijioke, at Allée Bleue.
Riffel, a restaurant owner and award-winning cook-book author, will be working alongside his head chef, Maritz Jacobs.
Riffel is "cautiously excited" about Saturday's affair and has started preparing already.
He said the menu would focus on "freshness, wholesomeness and seasonality".
"There will be sophisticated, interesting starters, as well as a more generous buffet of meat dishes for the mains.
"The desserts and accompaniments are season driven," said Riffel.