taking a break ...

M+S Trunk Wedding Styling

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

Bridal Brunch

Friday Flowers!

A basket full of indivudually wrapped posies and pink macarons are a nice way to thank guests at your next bridal brunch or girls get-together!

xx

 

Granma's Lemon Honey

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

Roast Plum and Blueberry Tarts

Ingredients

• 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

Method

Pre-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.

Español Tapas

 

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 

 

 

 

Watermelon, Cucumber and Fennel Salad

 

 

1/4 Watermelon

1-2 Lebanese Cucumbers

1 Fennel Bulb

Feta

Mint

 

Dressing

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. 

Pop Up Posy Shop

Yesterday we visited this charming little Pop Up Posy Shop - a wonderfully creative collaboration between two talented ladies, Poppy Lane of Pop & Scott and Sarah Nolan of Mr Lincoln.  Spoil your valentine (or yourself) with a gorgeous summery bunch of posies or a daisy jar.  Be quick though, as this shop is only open until 16 February!

Pop Up Posy Shop

161 Spring Street

Melbourne

Open this week until 16 February (7am - 7pm)

Happy Valentine's Day and a happy third anniversary to Mr & Mrs York today xx

 

Valentine's Day Pikelets

Surprise your Valentine tomorrow morning with some heart shaped pikelets.  We tied our little stack together with neon ribbon.

 

1c Flour

1/4c caster sugar

1 tsp baking powder

1 egg

pinch of salt

3/4c milk

 

Happy Valentines Day!

 

Natalie's Lemon & Lace Bridal Shower

We are happy to share some photos of Natalie's Bridal Shower.  The sweet treats all tied in with her lemon and lace theme and created a depth of colour along the table.  A big thank you for our Granma for imparting her lemon and lace recipe with us and helping with the favours. 

 

Congratulations Natalie x

 

 

 




Little jars of lemon honey

Bridal Shower bunting at the entrance

Happy Weekend

Have an inspiring weekend xx

1. Be creative
2. Drink
3. Paint
4. Be bold with colour and pattern
5. Explore

Barley Salad

Try this salad for dinner tonight, or make it for lunch tomorrow.  If you don't have barley on hand then quinoa, cous cous or lentils will work perfectly too.

1 cup Barley (approx 2 people)
2 1/2 cups of water
1/2 aubergine - diced
1 courgette - diced
2 medium sized tomatoes - diced
2 diced mushrooms
2 cloves of garlic - roughly chopped
Red spring onion (or green)
1/2 cucumber
1 red capsicum
Feta
Mint
Parsley
Olive oil
Salt & Pepper

Bring one cup of barley to the boil with 2 1/2 cups of water, simmer and allow to cook for 40 minutes.  Cool off on baking tray.

Saute the aubergine, courgette, tomatoes, mushrooms and garlic in a pan with a little olive oil and salt & pepper for about 5 minutes or until slightly brown.  Allow to cool.

Slice the spring onions, cucumber and capsicum.  Chop the mint and parsley finely.

Once the barley and sauteed vegetables have cooled, combine all the ingredients in a bowl.  Rub feta over the top, drizzle with olive and season with salt & pepper.