Fireworks, Footy & Our Tips for an Angst-free Christmas


Something for everyone ! This month we go behind the scenes at  the AFL Grand Final, share Food Festival inspiration,  talk Green initiatives for your events and see if we can make your Christmas planning that much easier.

Reflecting on the year so far, this little glimpse so perfectly sums up what we do - where every day is different from the day before & we endeavour to keep challenging ourselves and our clients to execute outstanding experiences and enterprising events.

We're so lucky to love what we do,
and hope to have the chance to help you and your team express who you are through your events.  Thank you for reading !
10,000 guests, 7 minutes of fireworks to Kanye West & U2, 18 of Victoria’s greatest food & drink suppliers, 500 homemade pasta necklaces, one giant slide and thousands of
Greek donuts. 

Event design, project management, hospitality curation – and all the bits in between, it was on honour (and mammoth task!) to bring this inaugural event to life -  
and to see so many happy families playing in a rainbow of biodegradable confetti.

Event highlights here 🏼
As you might know, it’s our passion to work with clients to help them express who they are through their events. We love working with clients to find ways to use their events to spread the sustainability message, and challenge ourselves to suggest thoughtful ways to create a positive social impact and minimise waste in the process.

Here are some of the initiatives we implemented in our event and design decisions for Flavour Fest that helped Woodlea avoid waste and promote some excellent locally minded organisations.
Promoted public transport options 
by providing a free bus shuttle from nearby suburbs & train station, reducing parking congestion and saving vehicle emissions.
Reduced food miles 
by using Victorian made beer, wine and spirits (thank you Two Birds Brewing, Van di Vino, Anther Gin & Marionette) as well as local food suppliers.
Avoided single-use plastics by:
- making the entire event plastic bag and plastic straw free;
- all food vendors using biodegradable vessels & cutlery  – removing just under 10,000 sets of cutlery, plates and bowls from landfill; and
- providing water refill stations onsite, eliminating the need for hundreds of plastic bottles.
Tackled common sustainability issues at events by using innovative solutions like
- biodegradable rubber helium free balloons– which we then repurposed in the community playground for further enjoyment;
- digital screens & online communications saving thousands of programs requiring print and allowing for live updates; and
- reusing and repurposing equipment by working with hire equipment and avoiding once off pieces, we even hired plants so that they could be reused 
We provided onsite educational initiatives
that event attendees could think about for home, like the Little Veggie Patch (Fun fact: 1 square metre patch can yield 40kg carrots, 7kg beetroots or a constant supply of garden greens) and fire safety and bushfire awareness with the Country Fire Authority (CFA).
And after ALL THAT ...
we still managed to use onsite recycling streams to recycle 59.8% of the overall event waste (including paper/cardboard, organics, coffee cups and co-mingled recycling)  – 10 Cubic Metres saved from landfill – thanks to our onsite waste sorters.
Onwards and upwards!
The real winners of this year’s grand final were the guests. En Pointe were delighted to help Gemba bring the ultra-VIP myToyota lounge to life as well as a premium hospitality experience in The September Club.

Inspired by the Toyota Hybrid, the marquee was designed to reflect some of the modern Hybrid pillars – POWER, CLASS, CONFIDENCE & COMPOSURE. We focused on high end, slick finishes softened by luxe soft blue orchids and detailed with personalised menus and, of course, a few footies!
This year my husband & I are hosting Christmas at our place for the first time! And bringing together our two families for a late lunch.

We’ve started a to do list, just so we don’t forget anything and can order special details in advance (anything to avoid the Christmas last minute traffic chaos!)

I want to make sure everyone feels comfortable, included and respected. Hubby is used to a very traditional Christmas lunch, whilst my family normally does a cold lunch by the beach.

So far, we’ve decided to host it inside (to avoid weather factor – wind, heat, rain, whatever it might be!) AND so that I can set the table the day before. I’m going to borrow some white chairs from my sister and mix them with my granny’s wooden chairs and some navy fabric dining chairs I have at home… This almost forms the colour palette – white, neutrals, forest green and a pop of navy through baubles and stylish crackers.

I’ll get some lovely woven tablecloths from Allie at Table Art and create a table runner out of fresh spruce & gum. We’re going to set up one long table in our living room – and use our round dining table as a beautiful help yourself feast
. We’ve got a great self standing ice tub  which we’ll fill with ice and champagne, and a trolley with glassware, so guests can help themselves.
We’ve put our hands up to look after the ham with other rellies bringing their time honoured favourites.

My sister’s bringing her famous pav, we’ll have freshly picked berries from Fletch’s folks and a piñata filled with treats in the afternoon! It’s all about the set up 
me thinks – although I’ll keep you posted with how it all goes!
Style wise…
Work with what you have - and the space. If the space is super neutral, introduce some festive colour or an eclectic mix of props, whilst if the room is already styled to the hilt, look at what textures, tones and features exist and how you can compliment these through your table styling - be it touches of gold, white linen to introduce freshness or an abundance of candles for a magical dinner. 

We’re going to...
Do  Kris Kringle to keep the amount of presents and stress down.
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