Mrs Carmela Cerrone and daughters, Desiree and Dominique (both part of the family business) hosted an intimate and exclusive Mother’s Day Champagne Lunch yesterday at the luxury jewellery house’s newly refurbished Grand Salon in Leichhardt for just over 70 mothers, daughters and even glamorous grandmothers – all clients and customers of Cerrone.
Hosted by Mrs Carmela Cerrone, faces amongst the VIP customers and high profile guests included Carla Zampatti, Bianca Spender, Terry Biviano and her sister Tina Collocca, Sophie Falkiner, Sandra Sully, Angela Bishop, Lynette Bolton, Ann Sanders, Kerri-Anne Kennerly, Antoinette Koulas, Rosie Jacobs, Michelle Walsh, Jayne Ferguson, Genevieve Teoh, Estee Lauder’s Kate Gildea and more.
VOGUE Australia’s Editor-in-Chief, mother of two and a longstanding friend of the Cerrone Family, Edwina McCann, warmly welcomed guests to the inaugural event on behalf of the family and to the official launch of the Grand Salon.
Carmela then spoke of their special times then introduced and MCd a salon style showing of Cerrone friend, Carla Zampatti’s Spring/Summer 2015 Collection, which Cerrone proudly supported at MAFW just last month, creating bespoke pearl and black diamond rings for Carla’s 50 years in Australian fashion.
Eight models paraded through the salon and the tables assembled to much applause, wearing handpicked black, white, yellow and pink diamonds, white and grey pearls, rubies, sapphires, emeralds, topaz, aquamarine, jet and white, platinum and yellow gold neckpieces, earrings, cuffs, bracelets and incredible cocktail rings from the spectacular Cerrone Collection, impeccably styled by Michael Azzolini, with shoes by Terry Biviano, hair by Sarah Laidlaw and make-up by Michael Brown for Estee Lauder.
In accordance with World Ovarian Cancer Day on May 8th, Carmela Cerrone showed her support of Ovarian Cancer Australia by designing a beautiful diamond pendant valued at over $10,000 which she donated for to the foundation’s fundraising efforts.
A major highlight of the day was the lunch with guests served low roasted ocean trout fillet, beetroot crust & lemon aioli and quinoa, and a fetta and nut garden salad. And for dessert, a coconut pudding with late harvest raspberries and gold leaf prepared by chef, Mr Sean Connolly of The Morrison.
Leave a Reply