Oct 30, 2010

Another maxi

I'm loving this look at the moment with the soft flowing maxi and cropped sleeve black jacket. Pretty colour and her hair is amazing! It looks so thick and healthy.

Oct 29, 2010

Friday 18.06.10






Love love love this photo shoot called Friday 18.06.10 for Grey magazine photographed by Guy Aroch. I really like it when a story is told through photography and it's more than just pretty pictures. I've just had a quick look at Guy's other work and looking forward to going through it in more detail.

{ via honestlywtf }

Blueberry and cream tarts

I have had a few unsuccessful pastry/dough recipe attempts of late so thought I'd start with a "beginner" recipe. I saw these on Sprouted Kitchen a little while ago and today thought I'd give them a go. They are so easy and a nice sweet to have at a cocktail party.

Blueberry and cream tarts

• 1 sheet frozen puff pastry, thawed
• 1 egg, beaten
• 1 tbsp caster sugar
• 170g cream cheese, at room temperature
• 3 tbsp honey, divided
• 3 tbsp fresh lemon juice, divided
• Zest of 1 large lemon
• 1 cup fresh blueberries

Preheat oven to 190˚C. Line a baking tray with baking paper. Using a cookie cutter (approx. 50mm diameter) cut out circles and place them on the baking paper. Using a paring knife, score a 7mm circle border inside each circle of pastry. Brush the outer edge with the beaten egg and sprinkle with sugar. Bake on middle rack until golden and puffed, about 15 minutes.

In the meantime, mix the cream cheese, lemon zest, 2 tbsp of lemon juice and 2 tbsp of honey until combined and fluffy. Keep cool in the fridge until ready to use.

Remove tarts from oven, re-score circle and gently press down on the middle part to flatten. Allow to cool for 5 minutes.

Warm the remaining honey in the microwave for 15 seconds. Add the remaining lemon juice and combine. Toss the blueberries in the mixture until coated.

To serve, place 1 tbsp of cream into each tart and top with a spoonful of berries. Makes 10 tarts.

Oct 28, 2010

Thursday motivation

I don't usually post motivational posters but I thought this one was simple and to the point. It may seem too easy to say 'change something if you want to be happy', but I think it's very true. When things get hard, as much as we wish someone else would pick us up out of it and make everything better, in the end the only person who really can is ourselves. I'm sure we could all look at this poster from time to time.

Oct 27, 2010

More interiors







Can you tell I have interiors on the brain at the moment? A few more interior images I have come across which I really like.

Oct 26, 2010

Maxi with edge

Love this look and colour combination. The maxi looks so soft and feminine and the jacket gives it some edge.

Oct 21, 2010

Fruit toast two ways

One of my favourite places to go for breakfast is Sol Breads (previously mentioned). They make really wholesome loaves of bread and their fruit loaf is pretty delicious. So here we have fruit toast two ways - with caramel peaches and apples. Enjoy!

Fruit toast with caramel peaches

• 4 peaches, halved and stoned
• 2 tbsp brown sugar
• 1 tbsp butter
• 1/4 tsp ground cinnamon
• 1 cup (280g) greek yoghurt
• 4 thick slices of fruit loaf

Sprinkle half the sugar over the peaches. Heat a non-stick frying pan over high heat, add butter and cook peaches cut-side down for 3-4 minutes or until caramelised. Combine the remaining sugar with cinnamon and yoghurt. Toast the fruit loaf slices until golden. Serve fruit toast with yoghurt and caramelised peaches. Serves 4.

Fruit toast with caramel apples

• 2 Granny Smith apples, cut into wedges
• 1/3 cup (60g) brown sugar
• 1 tsp vanilla extract
• 1 tbsp lemon juice
• 4 thick slices of fruit loaf

Heat a large non-stick frying pan over medium heat. Add apple, sugar, vanilla and lemon juice and cook for 4-5 minutes or until apples are tender. Toast the fruit slices until golden. Serve fruit toast with ricotta, apple slices and sauce. Serves 4.

Passionfruit with vanilla cream

I love passionfruit and saw this recipe on the Donna Hay website so thought I'd give it a try. Passionfruit with vanilla cream. It's one of those simple and sweet desserts you can whip up quickly.

Passionfruit with vanilla cream

• 1 cup (250ml) pouring cream
• 1 tsp vanilla extract
• 1/4 cup (55g) caster sugar
• 2/3 cups (160ml) passionfruit pulp

Place cream, vanilla and sugar in a bowl and whisk until soft peaks form. Spoon 2 tbsp of passionfruit pulp into each glass and top with vanilla cream to serve. Serves 4.

Spaces

Another cute book from frankie magazine. This one is called 'spaces' and it's filled with creative individuals interiors around the world. It's due to come out in November, just in time for filling those Christmas stockings!

Oct 20, 2010

Antique store find

Some people may think I'm strange for getting excited over old kitchen bits and pieces but I was pretty thrilled with my antique store find this morning. I found a tray of bundled up cutlery and serving utensils and couldn't resist buying two of them. One with cake servers and the other with small cocktail cutlery. Now, what to use them with...

Oct 19, 2010

A little larger


It has taken me some tweaking and a few temper tantrums due to html coding frustrations but I have made things a little bigger. As a test I took a couple pictures from my day to see how they would view. The last couple days have been so beautiful. The sky has been clear blue and the temperature perfect. With all the rain we have had it's a welcoming change.

Oct 18, 2010

Vive la tarte!


This is another post I found on Decor8 (another great blog!) which I thought was pretty cute. Martha Stewart Living magazine did a tarte feature in June combining their delicious sweets with the art of Miyuki Sakai. What looks like drawn illustrations are actually sewing illustrations. Very clever and together they make a nice combination for a sweets story.

More interior inspiration



I came across the photography of Pia Ulin and quite like the look of this interior. So does the other half. Very unusual for us to both like the same thing when it comes to interiors! It's a nice mix of new and old. Pia has a nice portfolio of work worth a look.

{ via decor8 }

Oct 15, 2010

Interior inspiration







One of these days (hopefully in the not too distant future) we will have our own space. One which we can paint walls and decorate the way we like. I can't wait, but I'm also a little scared that I won't be able to settle on a look. I love so many things - mid-century modernist, Danish, vintage, industrial, French, dark timber/light timber... the list goes on. And then I'll need to fit a big lazyboy chair into the picture somewhere for the other half (hmm). Regardless I can't wait for the challenge and creating a space which incorporates everything we love. The images above are a few which I found on Solid frog (good blog by the way!) that I like elements of.

10 weeks!

I was pretty amazed a few weeks back to see that the department stores were already setting up their Christmas displays. Hard to believe but it is only 10 weeks away. I do love Christmas and always look forward to putting up the tree. I love how simple the decorations are above.

{ photos by Annita Behrendt }

David Mandelberg




Another photography post, this time by fashion photographer David Mandelberg.

{ via solid frog }

Cedric Bihr




Really nice photography by Cedric Bihr. I love the hazy and etherial feel to his images.

{ via solid frog }

Maple pear tarte tatin

Yes that's right, more pears! Today I made a Maple pear tarte tatin. The thought of doing a tarte tatin has always scared me. I think seeing a few failed attempts on Masterchef made me think it was one of those dishes that was really hard to serve up on a plate without it looking like a mess. But surprisingly it made it to the plate and I was really happy with the outcome. It tasted amazing as well!

Maple pear tarte tatin

• 25g butter
• 1/4 (60ml) cup maple syrup
• 1 pear, sliced
• 2 sheets store-bought puff pastry, thawed
• Egg-wash
• Vanilla ice-cream, to serve

Preheat oven to 180˚C. Place butter in 2 non-stick 13cm ovenproof frying pans over medium heat until butter has melted. Share the maple syrup between the two pans, arrange pear slices in the base of each pan and cook for 5-6 minutes or until tender. Remove from heat and set aside.

Cut out 4 circles from the thawed pastry, each 14cm wide. Fit 2 of the circles inside each pan over the top of the pears. Brush some egg-wash over each layer of fitted pastry and lay the remaining 2 circles over the top. Bake for 30-35 minutes or until pastry is puffed and golden. Allow to stand for 2 minutes then invert onto plates. Serve warm with vanilla ice-cream. Makes 2.

Oct 14, 2010

Maple-roasted pears

So after yesterdays little styling exercise, I now have a fruit bowl full of pears to use up. Today I made Maple-roasted pears with ice-cream. A really easy one to make.

Maple-roasted pears

• 8 pears, peeled and halved
• 1 vanilla bean, split and seeds scraped
• 1/2 cup (125ml) maple syrup
• 1/2 cup (125ml) dessert wine
• 2 long pieces orange rind

Preheat oven to 200˚C. Place pears, vanilla, maple syrup, dessert wine and orange rind in a baking dish and toss to combine. Cover dish with foil and bake for 30mins. Uncover, turn pears to coat again and bake for a further 15mins or until sticky. Serve with vanilla ice-cream. Serves 4.

Oct 13, 2010

Cheese & Martinis








This week I've had a bit of time on my hands so I wanted to have a go at styling a little event. Since I love cheese I thought it would be fun to have a 'Cheese & Martini' cocktail party and I went with the colours of blue, mustard/yellow and white.

I set up a table for the Martini bar and another for the cheese table with various cheeses (camembert, blue, vintage cheddar and spiced gouda), fresh olive bread, sliced pairs, dried muscatel grapes and other accompaniments. I made up 'fromage' cards that guests can look at which tells them what the cheeses are and what accompaniment works well with them. I also included a plate of mixed almond and pistachio nougat wrapped in paper and blue tie for something sweet.

Flowers I kept really rustic with a mix of green foliage, white flowers and brown berries (I forgot to write down their names!) and I made paper accordion decorations which I hung from the ceiling.

I hope you like!