Monday, March 25, 2013
We wanted to share some pictures from Mel & Steve's wedding, which we styled last month. Their wedding was held at Trunk in Melbourne and the day was captured by the very talented duo Love Katie + Sarah. Sweet treats from Macarons by Josephine and a gorgeous ruffle cake and cake pops from Cakes by Lisa.
Congratulations to the happy couple! xo
|Cakes by Lisa|
|Macarons by Josephine|
Friday, March 8, 2013
Thursday, March 7, 2013
Further to this post here, we wanted to share our Granma's recipe for lemon honey. We made little jars of this for Natalie's bridal shower, which her guests took home as favours.
|straight from the recipe book. oh how we miss handwritten recipe books!|
|little lemon honey jars|
Wednesday, February 27, 2013
- 6 ready-made sweet shortcrust pastrycases (or make your own from frozen shortcrust pastry sheets)
- 9 fresh plums, halved and stones removed
- 2 tbsp honey
- ¼ cup water
Creamy Yoghurt Filling:
- 6 tbsp greek yoghurt
- 3 tbsp sour cream
- 1 tbsp honey
MethodPre-heat oven to 250ºC. Place plums cut-side up in a shallow baking tray. Drizzle with honey and water and bake until plums are slightly browned and juices have caramelised. If using canned plums, drain 1 cup of the juices into a pot, add honey and simmer until reduced to a thick syrup. Cool.
To make Creamy Yoghurt Filling, combine greek yoghurt with sour cream and honey.
Just before serving, spoon filling into pastry shells, top each with 3 plum halves and drizzle with caramelised plum syrup.
Tuesday, February 19, 2013
Tapa - derived from the Spanish word tarpar "to cover" was believed to originate from King Alfonso to soak up the alcohol that customers had drunk. It would sit on top of their drink when purchased and would need to be eaten first.
Our Uncle John treated the family on Sunday with this incredible Spanish lunch. He has lived in Spain and shared his knowledge of cookery and the craft of Spanish Tapas with us. We all enjoyed conversation in between moments of grazing throughout the afternoon. Paella's were cooked outside and the aromas of seafood, salt, lemon and garlic and parsley exuded around us.
"There are few things in our lives that can match eating as a sensory experience. For the act of eating has the potential to stimulate not only our senses but our emotions" - Food by Design
Friday, February 15, 2013
1-2 Lebanese Cucumbers
1 Fennel Bulb
Chilli Flakes (or fresh) to taste
1 tsp Honey
3 tbsp Olive Oil
1 tbsp Apple Cider Vinegar
Salt & Pepper
Slice watermelon, cucumber and fennel thinly (or use a mandolin). Chop the mint roughly. Stir together the dressing ingredients and pour over the top. Crumble feta over the top of the salad and sprinkle the mint. Season with salt and pepper.