Friday, April 30, 2010

Apple Memo Notes

The freshest and fruitiest three dimensional post-it note object ever designed. It is too good to use!

The D-BROS brand, featuring products created by graphic designers, was launched in 1995 as the product brand of the ad production and graphic design firm Draft Co., Ltd. in Tokyo. Conceived to convey the pleasures of design, D_BROS aims to trigger a new movement with its line of whimisical stationery, interior accessories, textiles and other design-orientated product available in Japan and overseas.

Produced and designed by D-BROS and available at Third Drawer Down

Thursday, April 29, 2010

Veal Osso Bucco

With the cooler weather starting to settle in, now is a great time to get the slow cooker out - there's nothing better on a cool evening than coming home to a hot pot bubbling away and a delicious aroma filling the air. 

The following recipe for Veal Osso Bucco is from Better Homes and Gardens.

Makes: 4 to 6 servings
Prep: 20 minutes
Cook: 8 to 9 hours (low) or 4 to 4- 1/2 hours (high)

  • 2-1/2  to 3 pounds veal shank cross-cuts (4 to 6)
  • Salt and ground black pepper (optional)
  • 1/4  cup all-purpose flour
  • 2  tablespoons cooking oil
  • 2  14.5-ounce cans diced tomatoes with basil, garlic, and oregano
  • 1/2  cup dry red wine
  • Gremolata (optional)
  • Hot cooked rice (optional)
  1. If desired, season veal with salt and pepper. Place flour in a shallow dish. Dip veal in flour to coat. In a large skillet, brown veal, half at a time, in hot oil over medium-high heat, turning once. Drain off fat. Place veal in a 3-1/2 or 4-quart slow cooker. Pour undrained tomatoes and the wine over veal in cooker. 
  2. Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 4-1/2 hours. 
  3. Using a slotted spoon, transfer meat and tomatoes to a serving dish. If desired, sprinkle with Gremolata and serve with hot cooked rice. Makes 4 to 6 servings. 
Gremolata: In a small bowl, stir together 1/2 cup snipped fresh parsley, 2 teaspoons finely shredded lemon peel, and 2 cloves garlic, minced.

Nutrition Facts
  • Servings Per Recipe: 4 to 6 servings 
  • Calories 397
  • Total Fat (g) 9
  • Saturated Fat (g) 2
  • Monounsaturated Fat (g) 3
  • Polyunsaturated Fat (g) 3
  • Cholesterol (mg) 163
  • Sodium (mg) 1249
  • Carbohydrate (g) 25
  • Total Sugar (g) 13
  • Fiber (g) 2
  • Protein (g) 46
  • Vitamin C (DV%) 24
  • Calcium (DV%) 18
  • Iron (DV%) 29
(Percent Daily Values are based on a 2,000 calorie diet)

Visit for more great recipes.

Wednesday, April 28, 2010

Jaffle Makers by Russell Hobbs

Russell Hobbs is proud to introduce the 2 & 4 slice jaffle makers to its range of appliances. The original jaffle maker was a family favourite and some things don’t change. The new sleek & streamlined Russell Hobbs 2 & 4 slice jaffle makers look at home in even the most modern kitchen.

Simple enough for all the family to use, the jaffle maker creates a hearty convenient snack, quick lunch or light evening meal. Suitable for all types of bread, the traditional design seals the edges so you can fit more of your favourite fillings in!

With easy to clean non-stick plates, ready light indicator, a safety clip to ensure the jaffle maker is firmly closed and bonus recipes, family favourites are made easy with Russell Hobbs.
Fall in love all over again with jaffles! Take the compact unit away with you on holidays, in the caravan or to the holiday home.

Available at selected appliance retailers or online at

Tuesday, April 27, 2010

Shredded Beef Lo Mein

With the cooler weather starting to settle in, now is a great time to get the slow cooker out - there's nothing better on a cool evening than coming home to a hot pot bubbling away and a delicious aroma filling the air. 

The following recipe for Beef Lo Mein is from Better Homes and Gardens. This is a fairly light meal, a great way to ease yourself into the slow cooking season.

Makes: 4 to 6 servings

Cook: 20 Minutes (Pasta and Vegetables)
Slow Cook: 5.5 to 6 hours (high) or 11 to 12 hours (low)


  • 350 grams dried lo mein noodles, Chinese egg noodles, or fettuccine
  • 1  large onion, sliced
  • 1  tablespoon cooking oil
  • 1  450 gram package frozen broccoli, carrots, red peppers, celery, water chestnuts, and mushrooms stir-fry vegetables
  • 2  cups Shredded Beef Master Recipe (see below)
  • 1  350 gram jar stir-fry sauce
  • 1  100 gram can (drained weight) sliced mushrooms, drained
  • 1/3  cup coarsely chopped cashews
  • 2  green onions, cut into thin strips


1. Make the Shredded Beef Master Recipe (below), in your Slow Cooker.
1. Prepare noodles according to package directions; set aside.
2. In a large skillet or wok, cook and stir sliced onion in hot oil over medium-high heat for 2 minutes. Add frozen stir-fry vegetables; cook and stir about 5 minutes more or until crisp-tender. Add shredded beef, stir-fry sauce, and mushrooms. Heat until bubbly. Serve over noodles. Top with cashews and green onion. Makes 4 to 6 servings.
Shredded Beef Master Recipe: Trim fat from a 1 - 1.5 kilo boneless beef chuck pot roast. Cut 2 large onions into thin wedges and mince 2 cloves of garlic. Add onions and garlic to a 4 Litre slow cooker. Top with beef. If necessary, cut up meat to fit in cooker. In a medium bowl, combine one 400 gram/millilitre can broth, 1 tablespoon Worcestershire sauce, 2 teaspoons dry mustard, 1 teaspoon dried thyme, 1/2 teaspoon salt, and 1/4 teaspoon cayenne pepper. Pour over beef in cooker. Cover and cook on low-heat setting for 11 to 12 hours or on high-heat setting for 5-1/2 to 6 hours. Remove beef and onion from cooker, reserving juices. Using two forks, shred beef, discarding any fat. Skim fat from juices. Add onion to beef; add enough juices to beef to moisten. Place 2-cup portions of beef in airtight containers and refrigerate for up to 3 days or freeze for up to 3 months. Makes 6 cups.

Nutrition facts

  • Servings Per Recipe 4 to 6 servings
  • Calories 726, 
  • Total Fat (g) 17, 
  • Saturated Fat (g) 4,
  • Monounsaturated Fat (g) 7, 
  • Polyunsaturated Fat (g) 5, 
  • Cholesterol (mg) 124, 
  • Sodium (mg) 2295, 
  • Carbohydrate (g) 93, 
  • Total Sugar (g) 9, 
  • Fiber (g) 7, 
  • Protein (g) 48, 
  • Vitamin C (DV%) 52, 
  • Calcium (DV%) 7, 
  • Iron (DV%) 37, 
  • Percent Daily Values are based on a 2,000 calorie diet

For more great recipes visit

Friday, April 23, 2010

"The Small Print"

'The Small Print' series is affordable art, designed for little nooks and light pockets by Mitchell & Dent - a fantastic Western Australian duo. Mitchell & Dent work with artists to create small, limited edition pieces and once they're sold, they'll never be available again. They also produce a range of stunning letterpress cards and stationery.

- Set of five limited edition prints or can be purchased individually
- Letterpress prints
– Metallic ink
- 400gsm acid free artboard
- Numbered and signed by the artist
- 90 x 50mm (approx. 3.5 x 2 inches)
- Artist: Leah Dent


Chamfer by Russell Hobbs

Russell Hobbs has been a leading brand since 1952, recognised for its quality, style & innovation. More than 50 years on, this brand continues to lead the way in design and quality – its proud tradition extends itself to a new product range, Chamfer. 

The Russell Hobbs Chamfer Collection renders timeless distinctiveness, combining form and functionality. As a coordinated look or mixed with other designs, the Two Slice Toaster and Cordless Kettle express elegance with an edge. 

The two slice toaster has extra wide slots, variable temperature control, frozen, cancel and reheat functions to suit all toasting needs. Remove toasted items easily with high lift facility and clean up is a breeze with the removable slide out crumb tray. 

The 1.7L cordless kettle is perfect for right or left handed use with a 360¡ base and features a flip open lid for easy one handed filling. A large water window allows easy water level viewing and the concealed element and removable washable filter make for easy cleaning. 

Give your kitchen the everlasting style you desire. The Chamfer collection is available at selected appliance retailers or online at 

Thursday, April 22, 2010

Chic Lighting

Daylight saving has finished and with evening twilight arriving earlier, our thoughts turn to chic lighting alternatives.

From gorgeous paper feature pendants -


To feature pieces in wire -




Wednesday, April 21, 2010

Online Shopping for Mother's Day

Mother's Day is fast approaching and to make life easier for you David Jones has launched online shopping for Mother's Day gifts!

David Jones have hand picked a special selection of the gifts your mum will love and made them available to purchase online. Choose from a selection of fragrances, ipods, fabulous books and many more great gift ideas.

For an extra special touch David Jones is also offering a gift wrapping service for gifts purchased online. it costs just $4.95 per gift, or if you purchase your gift with your David Jones American Express Card or David Jones Storecard Gift Wrapping is complimentary.

To start shopping visit David Jones

Tuesday, April 20, 2010

Convection Toaster Oven by Russell Hobbs

Russell Hobbs is proud to introduce the Convection Toaster Oven to its classics range. The versatile and multi-functional appliance can do what a traditional oven does, but on a much smaller scale. 

The Convection Toaster Oven has a temperature control up to 250C, 60 minute timer and 3 heating modes to bake, grill and reheat. With the addition of a convection fan to provide complete even “all around” cooking, your meals are made easier and faster in the Russell Hobbs Convection Toaster Oven. 

The 18L capacity is large enough to cook pizza, roast a chicken, create tempting desserts and fabulous casseroles whilst conveniently sized to pack away into a cupboard. Complete with a baking tray, wire shelf, removable crumb tray and bonus recipes, the Russell Hobbs Convection Toaster Oven is the perfect edition to a small kitchen, caravan or large family needing more space than a traditional oven. 

Available at selected appliance retailers or online at 

Monday, April 19, 2010

Cerisier- Compagnie de Provence - Scented Candles

Scented Candles (Bougie Parfumee) by Compagnie de Provence are a luxurious invitation to well-being.  The pure candles are made with wax, coprah oil and a pure cotton wick.

These beautiful Compagnie de Provence scented candles are available in gorgeous Cerisier (Cherry), Rose (Wild Rose), vibrant Verveine (Fresh Verbena) and fragrant Figue (Fig of Provence).

Also available the Compagnie de Provence toiletries range are Bain Moussant (Foam Bath), Savon Extra Pura (Extra Pure Soap), Savon de Marseille (Liquid Soap).

Visit Rockett St George

Friday, April 16, 2010

Raco Classic Three-Piece Cookset On-Sale at David Jones Now!

Need to update the essentials in your kitchen? Well head in to David Jones where there are a great range of kitchen items on sale now, including this fabulous three-piece set from Raco…

Set comprises 14cm, 16cm, and 18cm saucepans. Also available matching 26cm covered frypan. Was $149.95 now $69.95.*

* Offer available until 25/04/10, subject to stock availability. Not available in conjunction with any other offer.

Thursday, April 15, 2010

Cherry and Ricotta Strudel

This fabulous dish from Karen Martini via Better Homes and Gardens is the perfect autumn dessert.

Preparation time: 15 mins
Cooking time: 55 mins
Serves: 8-10


  • 500g ricotta
  • 150g caster sugar
  • Juice and zest of 1 lemon
  • 2 tsp vanilla extract
  • 1 large egg
  • 3 large egg yolks
  • 375g packet filo pastry
  • 250g unsalted butter, melted
  • 650g jar sour cherries, drained, syrup reserved
  • 1 cup frozen raspberries, thawed
  • 5 Tbsp Japanese breadcrumbs (panko)
  • Extra 1 tablespoon caster sugar
  • 100g raspberry jam
  • Double cream, to serve (optional)


1. Preheat oven to 180ºC. Line a large oven tray with baking paper. In a medium mixing bowl, combine ricotta, sugar, lemon zest and juice, vanilla, egg and egg yolks.

2. Lay a filo sheet on a clean surface and brush with butter. Lay another sheet, overlapping slightly to 1 side, so you have a rectangle about 45cm wide. Keep repeating layers, alternating from one side of rectangle to the other, brushing with butter, until all filo sheets have been used. Spread ricotta mixture on filo rectangle, leaving a 5cm border. Top with cherries and raspberries. Sprinkle over breadcrumbs.

3. Roll up strudel from one short end to the other, tucking in filo edges as you go. Transfer roll to prepared tray and score top. Brush roll with remaining butter and sprinkle over extra sugar. Bake for 55 minutes. Remove strudel from oven and stand for 20 minutes, before serving.

4. To make sauce, put reserved cherry syrup and jam in a small pan. Bring to the boil and reduce liquid by two-thirds. Remove from heat and cool. Serve strudel with cooled sauce and a dollop of double cream, if desired.

Author: Karen Martini
Stylist: Georgina Dolling
Photographer: Joe Filshie
Visit Better Homes and Gardens

Wednesday, April 14, 2010

Royal Albert Teaware from Royal Doulton

The new 100 Years of Royal Albert Collection offers 10 distinctive patterns that pay tribute to the Royal Albert's vitality, longevity and rich design history. Everyone's wish list come true, for all tastes, for every occasion. Here are our 3 picks of the range…

1970 Poppy Cake Plate by Royal Doulton

  • Bone China
  • Gold Banding
  • Gift Boxed
  • Dishwasher safe
  • Commemorative Backstamp
  • Beautifully packaged

1930 Polka Rose 2-Tier Cake Stand

  • Bone China
  • Gold Banding
  • Gift Boxed
  • Dishwasher safe
  • Commemorative Backstamp
  • Beautifully packaged

1960 Golden Roses 3-Piece Set

  • Components: 1 x 20cm Plate, 1 x Teacup, 1 x Tea Saucer.
  • Bone China
  • Gold Banding
  • Gift Boxed
  • Dishwasher safe
  • A lavish touch of gold trim
  • Comes in round hatbox style carton
  • Comes with brochure detailing the full range available as Royal Albert gift ideas for yourself or others
Visit Royal Doulton

Tuesday, April 13, 2010

Fabulous Posters from Galerie Montmarte

For a touch of vintage glamour, fill your home with these fabulous posters from Galerie Montmarte. Here are just a few examples of the exquisite posters on offer…

Title:Amaro Valsesia
Year:c. 1930
Size:97 x 137 cm

Title:Air France Amerique du Nord
Artist:Luc Marie Bayle
Size:60x100 cm

Title:Cycles Lorette
Size:60 x 80 cm.

Artist:Alain Gauthier
Size:116 x 172 cm

About Galerie Montmarte:
galeriemontmartre is an Australian owned company that specialises in ORIGINAL VINTAGE POSTERS. We have a diverse inventory of images ranging in subject matter, era and value; all the great poster artists are available.

Our collection is EVER-CHANGING as we regularly scour the world looking for the most beautiful and striking pieces. All our posters are GUARANTEED ORIGINAL and conservation mounted - archival framing can be provided.

Visit Galerie Montmarte to find out more about this unique, exquisite artform.

Monday, April 12, 2010

Apple and Blackberry Pie from Taste

For a fabulous night-time treat, try this yummy recipe for Apple and Blackberry Pie from Taste… Round out the feast with this warm, golden pie featuring a sweet double-fruit filling. We're loving this new twist on classic apple pie - it's bursting with sweet, juicy blackberries and tangy glace ginger. 

Preparation Time | 40 - 140 minutes

Cooking Time | 40 minutes

Ingredients (serves 6)

  • 1kg Granny Smith apples, peeled, cored, quartered, cut into 1.5cm-thick slices
  • 200g frozen blackberries
  • 75g (1/3 cup) raw sugar
  • 1 tbs finely chopped glace ginger
  • 2 tsp ground cinnamon
  • 1 tbs plain flour
  • 1 egg white, lightly whisked
  • 1 tbs raw sugar, extra
  • Double cream, to serve 
  • 525g (31/2 cups) plain flour
  • 215g (1 cup) caster sugar
  • 250g chilled butter, chopped
  • 1/4 tsp salt
  • 2 eggs


  1. To make the pastry, place the flour, sugar, butter and salt in the bowl of a food processor and process until the mixture resembles fine breadcrumbs. Add the eggs and process until the dough just starts to come together. Shape into a disc. Cover with plastic wrap. Place in the fridge for 1 hour to rest.
  2. Roll out two-thirds of the pastry on a lightly floured surface to a 28cm-diameter disc. Line a 20cm (base measurement) pie dish with the pastry. Trim excess and reserve. Place in the fridge for 30 minutes to rest.
  3. Preheat oven to 180°C. Combine the apple, blackberries, sugar, ginger, cinnamon and flour in a bowl. Brush the base and side of the pastry case with half the egg white. Spoon the apple mixture into the pastry case.
  4. Roll out the remaining pastry on a lightly floured surface to a 24cm-diameter disc. Place over the pie dish. Press the edges to seal. Trim excess pastry. Roll out with the reserved pastry. Use a leaf-shaped pastry cutter or a small sharp knife to cut leaves from pastry. Place on pie to decorate. Brush pie with remaining egg white. Top with extra sugar. Cut 3 slits in the top to allow steam to escape.
  5. Bake for 35-40 minutes or until pastry is crisp and golden and the apple is tender when a skewer is inserted into the slits. Set aside for 10 minutes to cool. Cut into wedges. Serve with cream.


Make it ahead: Prepare to the end of step 1 up to 1 day ahead. Continue from step 2 up to 3 hours before serving.
Visit Taste 

Saturday, April 10, 2010

5 Tips and Tricks to Update Your Kitchen from Better Homes and Gardens

Better Homes and Gardens give you a few tips and tricks to spruce up your kitchen…

1. Like to entertain?
If so, invest in an extra-large modern range that makes cooking for your guests a breeze.

2. Consider those appliances.
Coffee machines, blenders, mixers, milkshake machines; all of these tools have become indispensible parts of our kitchens, so make sure you take them into account when designing or updating your kitchen. If you don’t want them out on display make sure you have ample room to store them.

3. Don’t cover the bricks.
Don’t be afraid to leave brickwork exposed in your kitchen. The bare bricks will add warmth.

4. You can blend styles.
It is possible to successfully blend traditional, earthy and industrial elements in the one kitchen. Bring in old style country cabinets, use natural materials for the floor and finish off with commercial style benchtops.

5. Don’t forget the tech.
Whether it’s a TV or an all in one computer/TV/music station, don’t forget to include something in your kitchen so you can browse the net for recipes, listen to music or even watch Fast Ed on Better Homes and Gardens while you cook!

For 50 inspiring ideas, tips, tricks and trends on how you can update your kitchen, check out the April 2010 issue of Better Homes and Gardens.