Monday, May 31, 2010

Farmers Markets at Taylor Square



Got a love for fresh, organic and home-grown food? Don't miss out on the Sydney Sustainable Markets weekly fresh farmers markets at Taylor Square.

Expect to discover and taste seasonal fruit and vegetables (organic and low chemical inputs), free range poultry and eggs, rare breed meats, fish, hand made pasta, artisan cheeses, condiments, organic sourdough bread, olive oil, honey, flowers, herbs and much more.

Come down and chat to the local farmers and vendors on the day to find out more about sustainable food.

Bring your reuse bag -  this is a plastic bag-free market, so please BYO reusable bags. In the spirit of reuse, if you have too many reusable bags, please drop off your spares at the collection point on the day.

Where: Taylor Square, Darlinghurst - Every Saturday 1 May 2010 – 7 August 2010 Saturday 8:00 AM – 1:00 PM

For more information visit the City of Sydney Website

Friday, May 28, 2010

Easy Apple Turnovers




These easy to make Apple Turnovers from Yahoo 7 Food are a fantastic treat for the weekend... Pop a batch in the oven, then cuddle up on the lounge and enjoy!

Preparation time: 10 mins
Cooking time: 20 mins
Serves: 8

Ingredients:

• 4 sheets ready-rolled puff pastry, partially thawed
• 400g can pie apples, chopped
• 1/4 cup caster sugar
• 100g tub quince paste
• 1/4 cup chopped walnuts, lightly toasted


Method:

1. Preheat oven to 200 C. Line 2 baking trays with baking paper. Using a plate as a guide, cut two 14cm rounds from each pastry sheet.

2. Combine apple and sugar in a bowl and stir to combine. Divide apple mixture, placing it on one side of each pastry round, leaving a 1cm border. Divide quince paste between each and top with walnuts. Fold pastry over filling to enclose. Using a fork, press edge to seal.

3. Place turnovers on trays and bake 20 min, or until pastry is puffed and golden. Transfer to a wire rack. Stand 5 min. Serve warm with whipped cream.

Thursday, May 27, 2010

Luxurious Winter Bedding by DaVinci


Barrington Black

The weather is getting more and more Wintery everyday! As you get out the Winter quilts and extra blankets, it's a great time to update your bed linen with some luxuriously winter designs from DaVinci for Private Collection. The rich designs and sumptuous fabrics will transform your bedroom into an oasis that you can retreat to and escape the Winter chills! Here are a few of our favourites from DaVinci...

Barrington Black (above) combines texture and lustre to dramatic effect in this versatile and creative fabric. Gold threads are intricately woven to form a contrast between tapestry stitches and crinkle textured stripes. Barrington can be beautifully ornate when dressed with Cabaret sequin cushions or boldly sophisticated with Edinborough tailored accessories, as shown in the image above.

Belvedere Linen

Elegance is epitomised in the special collection of fabrics used to create the Belvedere collection. The lustrous appearance of silk combined with fine detailing make this design a visual delight for the master bedroom. A wide range of co-ordinating accessories will enable you to change your styling and keep the freshness of new linen alive in your home.


Kensington Ruby


Burnished gold highlights cross this intrinsically woven jacquard bringing life and luxury to the Kensington Ruby collection. Infinitely flexible, this design is co-ordinated with a wide range of accessories which will bring either subtle sophistication or vibrant drama to your suite.

Mayfair Champagne

Luxury is epitomized in the special collection of fabrics used to create the Mayfair collection. The lustrous appearance of silk combined with fine detailing makes this design a visual delight for the master bedroom. 


Wednesday, May 26, 2010

Home Styling with Westfield Bondi Junction




Join Westfield Bondi Junction on Thursday 27 May for fantastic Home Styling workshops in the level 5 Homewares Precinct. The Home Styling workshops will be from home styling favourites such as Kikki K, T2 and Deborah Bibby from Real Living Magazine...


Curve Tpot Small Red


Workshop Times:


• Kikki.K Workshop @ 6:30pm
• Deborah Bibby from Real Living Magazine @ 7:15pm
• T2 Workshop @ 8:00pm

Tuesday, May 25, 2010

Vintage Enamel



We are absolutely over the moon about the delightful vintage style enamel kitchen and home ware from
Dot Com Gift Shop. Retro styled and beautifully aged, your house guests will see these and think that you have found them in a French flea market - ooh la la! Such a cool look, they will slot seamlessly into a modern as well as a rustic home interior.




Monday, May 24, 2010

Bag Ladies Tea



Want a quirky and fun gift to give? Consider Bag Ladies Tea ‘I do, I think’ edition because lets face it ladies, there are days when the same old tea bag just wont do!


After much soulful sipping we have come to discover that our tea bag is best served up hot with a dash of humour and a little light-hearted sisterhood! 

Each tea bag has an individual saying to help add a little humor to your daily life - "Never got to bed mad, stay up and fight" - Phyllis Diller



Twenty different themes are available, including:

· Sisters
· Forget him
· Girlfriends
· Mothers
· Valentines

... along with many others!

Visit
www.hytea.com.au

Friday, May 21, 2010

Coffee Pears with Mocha Sauce



Coffee Pears with Mocha Sauce is a dish that is sure to impress, whether you make it for a simple family dessert or dress it up for a dinner party! The recipe, from Yahoo 7 Food, is easy to make and looks and tastes sensational!

Ingredients - Coffee Pears:
• 6 small Beurre Bosc pears (1kg)
• 1 & 1/2 cups water
• 1/2 cup sugar
• 1 tsp vanilla essence
• 1 cinnamon quill
• 2 tblsps instant coffee granules
• Fresh mint leaves, to decorate
• Vanilla ice-cream, to serve

Ingredients - Mocha Sauce:
• 200g dark eating chocolate, chopped
• 1/2 cup thickened cream
• 2 tsps instant coffee granules
• 1 tblsp boiling water
Method:

1. Peel and core pears. Halve lengthways. Arrange, cut-side down, in a single layer over base of shallow ovenproof dish.

2. Place water, sugar, essence, cinnamon and coffee granules in a saucepan. Stir over a low heat until sugar dissolves. Bring to boil. Simmer, uncovered, for 5 minutes. Pour hot syrup over pears. Cover with foil.

3. Cook in a moderate oven (180C) for 45 minutes, or until pears are just tender. Remove with a slotted spoon. Cover. Reserve syrup.

4. To make mocha sauce, pour reserved syrup into a medium saucepan. Discard cinnamon. Bring to boil. Simmer for about 10 minutes, or until reduced to 1/3 cup. Add chocolate, cream and coffee granules dissolved in water. Stir over a low heat until smooth.

5. Decorate with mint. Serve with mocha sauce and ice-cream.

Visit Yahoo 7 Food for more recipe ideas

Thursday, May 20, 2010

Nest by Joseph Joesph



The Nest™ range by Joseph Joesph is the ultimate collection of practical, space-saving kitchenware, comprising of mixing bowls, measuring spoons, a sieve, strainer and juicer. The unique design of the range allows the individual elements of each set to be stacked together, thereby occupying the absolute minimum amount of space. Available in white and a range of bright, vibrant colours.

Nest 8™ comprises of eight essential kitchen items:

• 4 x measuring cups
• 1 x small mixing bowl
• 1 x sieve
• 1 x colander/strainer
• 1 x large mixing bowl

All pieces are dishwasher safe.

Wednesday, May 19, 2010

Globewest and Masterchef




We love the stylish sets on Masterchef Australia, and we are excited to share with you some of the gorgeous designs from
Globewest... 

Box Cosmo Double Sofa
Box Pavilion Coffee Table

Box Marga Sofa

Visit Globewest

Tuesday, May 18, 2010

BarMerlo Unveils New Italian Style Menu!




Brisbane’s favourite CBD coffee stops
BarMerlos, have unveiled an all new lunch menu, and it is one which pays homage to founder Dean Merlo’s Italian heritage, with direct input from his parents Gino and Mary, legendary owners of Brisbane’s Milano Restaurant, one of Australia’s most prestigious restaurants of the 1980s.
BarMerlos now boast classic Italian pizzas and a lunch menu which features authentic Italian fare.

The new menu focuses on made to order Italian pizzas and calzones – where
BarMerlo chefs knead the dough themselves and then create lunch masterpieces. A new signature Italian Meatball Calzone, has already has generated strong demand from customers with its freshly made Italian meatballs, covered with Merlo’s special Napoli sauce and mozzarella; all made from a recipe handed down from Dean’s mum, Mary.

Freshly made Ciabatta Rolls, Piadina Flatbreads, Minestrone soup, Spinach and Ricotta Crostata, Frittata and Salad and of course daily specials will more than keep hungry CBD workers satisfied.

Plus, a daily competition amongst stores to create recipes for freshly baked muffins has uncovered some wonderful creations including Rosewater, White Chocolate & Coconut and the cult favourite flavour, Marz Bar. Each store chooses its own flavour for the day with muffins sales doubling across
BarMerlos in the last month alone.

“The Italian-inspired new menu, made and baked on the premises has really lifted the standard across BarMerlos. The pure simplicity of the menu reflects the traditional heritage of my family and harvests the very best flavours of Italian cuisine,” said Dean Merlo. 

Monday, May 17, 2010

Frangipane Apple Flan





We found this absolutely delicious recipe for Frangipane Apple Flan on the Home Beautiful website. A great recipe that is sure to impress at your winter dinner parties.


Ingredients:
• 1 quantity sweet shortcrust pastry
• 125g unsalted butter, chopped
• 1/2 cup CSR Brown Sugar
• 3 eggs
• 1/4 cup plain flour
• 3/4 cup almond meal
• 3 small apples
• 1 lemon, juiced
• 2 tbsp CSR White Sugar
• 2 tbsp honey, warmed


Instructions:
1. Preheat oven to 200°C. On a floured surface, roll out pastry to fit a 25cm-diameter glass pie dish. Line dish with pastry and trim edges. Line pastry case with baking paper, fill with baking beans or rice and blind bake for 15 minutes. Reduce oven temperature to 180°C. Remove paper and beans and bake for a further 15 minutes or until pale golden. Allow to cool slightly.
2. Cream butter and sugar in the small bowl of an electric mixer until pale and creamy. Add eggs, one at a time, and beat until combined. Stir in flour and almond meal until combined.
3. Quarter, core and thinly slice apples, put in a bowl and drizzle with lemon juice. Spread almond mixture in the pastry case and arrange apple slices on top. Sprinkle the top evenly with sugar. Bake for 35-40 minutes until golden and almond layer is set. Allow to cool completely. Brush with warm honey and serve.

Visit Home Beautiful for more great recipe ideas.

Friday, May 14, 2010

ARIA Restaurant Brisbane Unveils Autumn 2010 Menu




As the temperature starts to chill just a little, Brisbane’s stunning ARIA Restaurant at Eagle Street Pier has unveiled an Autumn Menu, created specifically for the Brisbane palette.

ARIA Brisbane has also changed the pricing structure of its lunch menu offering one course at $35 per person, two courses at $55 per person and three courses at $70 per person.

The Autumn Menu has been created by Matt Moran following the success of the Moran’s Lamb Lunch Showcase announced in March.



The new autumn menu includes kingfish served with spanner crab, avocado, harissa and a smoked tea seasoning; cured ocean trout with celeriac rémoulade and beetroot mousse; as well as some of ARIA's favourites .... duck pie with caramelised witlof and parsnip, and the melt-in-your-mouth twice-cooked Bangalow Sweet Pork belly with apple purée, black pudding and Pedro Ximénez gel (images available).


ARIA Brisbane joined the Brisbane restaurant family six months ago and since then has won rave reviews for delivery of its innovative and contemporary menu showcasing fresh local produce, its seamless service, spectacular position overlooking the iconic Brisbane River, and the extensive wine list.


While Matt Moran maintains many hours of work in the kitchen, he also donates much of his time to Australia's charity and arts dinners. He is supporting the 2010 Variety of Chefs Ball in Brisbane on June 5 as a co-MC and showcase chef, and is also lined up for a range of other causes.




His passion is always food and he continues to pave a successful career on the international and local culinary circuit. He has cooked at the prestigious gourmet house, James Beard in New York, and is currently a chef on the International Culinary Panel for Singapore Airlines accompanying names such as Gordon Ramsay, George Blanc and Alfred Portale. Closer to home, Matt has appeared as a judge on two series of Channel Seven's, My Restaurant Rules, has starred as the consulting chef on two series of Channel Nine's, The Chopping Block and more recently appeared as a guest chef on several episodes of Channel Ten's, 'MasterChef'.


Reservations are recommended on 07 3233 2555 or by visiting www.ariarestaurant.com. ARIA Brisbane is open for lunch from Monday to Friday, and dinner seven days a week.


ARIA Restaurant Brisbane 
1 Eagle Street , Eagle Street Pier
Brisbane 4000
Tel: +61 7 3233 2555 Fax: +61 7 3233 2500
Email: enquiries@ariarestaurant.com or Reservations: brisbanereservations@ariarestaurant.com

Thursday, May 13, 2010

Zero Japan Teapots and Tea Accessories




In Japan, tea isn’t just something you drink on your break at work. It’s a tradition that goes back thousands of years!

Zero Japan is Japan’s leading manufacturer of teapots and tea accessories. These beautiful teapots flaunt simple, yet stunning shapes, rendered in flawless porcelain. They’re works of art – that just happen to make the most perfect tea you’ll ever taste.

If tea is your obsession, then you’re going to adore Zero Japan Teapots and Tea Accessories…




Features:


• Made in Japan from porcelain.
• Stainless steel infuser inside the rim of the lid allows you to make a perfect, leaf-free cup of tea.
• Hinged 18/10 stainless steel lid – it can be easily removed, allowing you to fill your teapot without the lid getting in the way.
• Dishwasher safe. 

Available from Peter's of Kensington

Wednesday, May 12, 2010

The Ultimate Portable Entertainment Console - MyMovie






The age of portable entertainment just got interesting... JCMatthew proudly releases ‘MyMovie’, the ultimate portable entertainment console that plays all your favourite movies, photos and music on the go. ‘MyMovie’ is a high definition multimedia player with an 8.9-inch color display that is capable of playing digital audio, images, video and also features an eBook reader function.

‘MyMovie’ is among the best in ultra slim design. Lightweight and at only 17mm in thickness this chic travelling companion has a classy designer edge. ‘MyMovie’ features a sturdy stand and a rechargeable battery that lasts for up to 6 hours viewing time in video mode.

This sleek and stylish accessory features a 8.9” high definition color display, Movie/Music/Photo multiple media formats playback, source from onboard memory storage, media card slot, and USB interface devices, HD video decode with most common video formats support, 8GB large memory capacity onboard, stores numerous image, music and HD video (720P), eBook reader, supports standard .txt file.‘MyMovie’ also comes complete with a car kit, car power adaptor, ear phones and a leatherette headrest holder.

JCMatthew is leading the way in developing quality digital home applications. The JCMatthew brand represents progressive industrial design and specialises in leading technology and innovation.

This JCMatthew product is available from Harvey Norman stores nationally and retails for $249. For stockists, please contact 1300 477 733.

Tuesday, May 11, 2010

Paniyiri Greek Festival




Get your cameras ready…. some of Australia’s most recognisable faces will be spotted eating Haloumi and doing the Zorba at this year’sPaniyiri Greek Festival on May 23 and 23.

The Paniyiri Main Stage in Musgrave Park will host almost 20 hours of entertainment over the weekend including the return of Greek Dancing with the Stars with special guest judge Channel 7’s Mark Wilson and the gorgeous Lisa Curry while Farmer Dave will be one of the six celebrity contestants.

You’ll hear her before you see her - Effie otherwise known as the stunningly beautiful, self-proclaimed Greek Goddess blessed with more hotness than anyone has a right too - is back for several loud appearances over the weekend.

Greek singing sensation Maria Maroulis from Melbourne, returns after her breathtaking performances last year wowed Greeks and non Greeks alike. Taking control of official proceedings this year as MCs will be Channel 7’s surfing weather girl Liz Cantor and presenterChris Parsons.

Head across the road to The Greek Club for the popular Paniyiri NAB Cooking Program and find all the stars from the hit TV show, My Kitchen Rules. Culinary bombshells Tanya and Jen and 2010 winners Shadi and Veronica, will be cooking up a Greek storm in the FREE Cooking Demonstrations. Celebrity chef Alistair McLeod and 4BC’s Peter Dick will also pop in to say Yassou!



Queensland’s signature celebration of all things Greek and the state’s largest cultural festival, Paniyiri will this year celebrate its 34th festival with a headline entertainment program. In Musgrave Park more than 30 food stalls will showcase the tastes, recipes and secrets of food from all corners of Greece while on the main stage famous Greek dances the Zorba, Sirto, Kalamatiano and Sousta, performed to music performed on traditional Greek instruments including the bouzouki, tarabuka, lira and laouto are enjoyed by Greeks and non-Greeks alike in a wonderful cross cultural celebration.

“If you only learn one Greek word, make it Paniyiri.”

Paniyiri 2010 Fast Facts:

Date: Friday May 21, Saturday May 22 & Sunday May 23, 2010
Time: From 12pm on Saturday and 10am on Sunday
Location: Musgrave Park & The Greek Club, Edmondstone St, South Brisbane
Entry: $8 Adults (13+), $2 Aged Pensioners, Children free
Info: www.paniyiri.com.au or 07 3844 1166

Monday, May 10, 2010

Primo Italiano


Primo Italiano - street

Primo Italiano - City of Sydney's celebration of all things Italian returns for 2010 on Sunday 23 May.

One of Sydney's most loved street events, Primo salutes our first little Italy in East Sydney and brings the authentic tastes and sounds of Italy to Stanley, Yurong and Riley Streets.

Combining delicious food from surrounding restaurants and hand picked Italian specialty stalls, great entertainment from divas to DJs and an atmosphere that could only be described as bellissimo - Primo is a great way to spend the day in this unique historic village.

There's hands on kids activities, street performances and walking tours or you can just watch the world go by as you eat, drink and be Italian!

Walking Tours

Join in one of the fantastic free walking tours and see the fine eateries, watering holes and get a glimpse in to the history of this part of Sydney. Walking Tours are scheduled at 11.00am, 1.00pm, 2.00pm and 3.00pm on 23 May 2010. Numbers are strictly limited, so bookings are essential. Contact Patricia Ma for bookings on pma@cityofsydney.nsw.gov.au or 9246 7682.

Friday, May 7, 2010

Colour and Arrange Your Rooms with Better Homes and Gardens



Are you stuck in an all beige world? Perhaps it's time to escape! Use the easy and free Colour-A-Room tool from Better Homes and Gardens. Choose and apply colours and patterns to walls, flooring and furniture. Save your rooms to view later, print to a colour printer or email to friends.

Better Homes and Gardens also have a great online tool for arranging rooms - Arrange-A-Room. Choose the shape and size of the room you want to decorate and then add furniture to work out the perfect layout for your home. Visit the Better homes and Gardens Decorating Gallery for inspiration.

Thursday, May 6, 2010

Give the gift of Movies with Event Cinemas




Still looking for the perfect gift for Mum? A Movie Gift Card is such a wonderful gift to give. You know they love the movies and all you have to do is work out your budget. The rest is up to them! It's such an easy and simple way to amuse, entertain and delight!

Movie Gift Cards are new gift cards that allow the lucky recipient on what type of items they'd like to purchase while visiting a new Event Cinema, Greater Union or Birch Carroll & Coyle Cinema. They can even spend it all on popcorn & choc-tops at our Candy Bar!

And most importantly, it's not too late to purchase a Gift Card for Mother's Day - you can send your gift now with a new eVoucher - and the magical email service will deliver straight to their inbox. Phew!

Enjoy the entertainment at the new Event Cinemas!

Wednesday, May 5, 2010

Vintage Kitchen Scales




Just arrived at
Dot Com Gift Shop in time for Mother's Day are some of the most hotly anticipated ranges from the Spring/Summer Collection; our favourite is a collection of lovely vintage kitchen scales - faithful and classic reproductions of the type your grandmother would have used. Coming in a variety of hues, chosen to fit perfectly into any kitchen colour scheme or design - whether it’s shabby-chic country or cutting edge style

The retro style, metal enamel kitchen scales with stainless steel pan measures in grams and kilo's / pounds and ounces. Capacity = 11lbs or 5kg. Each gradient = 1oz or 25g.


Available from www.dotcomgiftshop.com

Tuesday, May 4, 2010

Moroccan Style Beef Short Ribs


Moroccan-Style Beef Short Ribs

Looking for the perfect way to celebrate Mother's Day? Why not make a special Sunday lunch for Mum.  Moroccan Style Beef Short Ribs by Better Homes & Gardens is a great recipe to celebrate the day...

Makes: 8 servings
Prep: 30 minutes
Cook: 9 to 10 hours (low) or 4-1/2 to 5 hours (high)

Ingredients
  • 1 tablespoon dried thyme, crushed
  • 1 teaspoon salt
  • 1 teaspoon ground ginger
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon ground cinnamon
  • 3-1/2 pounds beef short ribs
  • 2 tablespoons olive oil
  • 3 cups beef broth
  • 1 16-ounce can garbanzo beans (chickpeas), rinsed and drained
  • 1 14.5-ounce can diced tomatoes
  • 1 large onion, cut into thin wedges
  • 1 medium fennel bulb, trimmed and cut into thin wedges
  • 1 cup chopped carrot (2 medium)
  • 4 cloves garlic, minced
  • 1 10-ounce package quick-cooking couscous
Directions

1. In a small bowl, stir together thyme, salt, ginger, pepper, and cinnamon. Sprinkle evenly over short ribs; rub in with your fingers. In a large skillet, brown short ribs, half at a time, in hot oil over medium-high heat. Drain off fat. In a 6- or 7-quart slow cooker stir together broth, beans, undrained tomatoes, onion, fennel, carrot, and garlic; top with short ribs.

2. Cover and cook on low-heat setting for 9 to 10 hours or on high-heat setting for 4-1/2 to 5 hours.

3. Using a slotted spoon, transfer short ribs and vegetables to a serving dish. If desired, spoon some of the cooking liquid over the short ribs and vegetables to moisten.

4. Meanwhile, prepare couscous according to package directions. Serve couscous with short ribs and vegetables. Makes 8 servings.

Nutrition facts


Servings Per Recipe 8 servings Calories 512, Total Fat (g) 11, Saturated Fat (g) 3, Monounsaturated Fat (g) 5, Polyunsaturated Fat (g) 1, Cholesterol (mg) 46, Sodium (mg) 989, Carbohydrate (g) 71, Total Sugar (g) 4, Fiber (g) 7, Protein (g) 29, Vitamin C (DV%) 21, Calcium (DV%) 8, Iron (DV%) 21, Percent Daily Values are based on a 2,000 calorie diet

Monday, May 3, 2010

Heart Shaped French Toast



Mother's Day is coming up this weekend and we have been on the lookout for ways to show our Mum just how much she means to us. We were excited to find this recipe for French Toast on Homelife - simple to make and beautifully presented, your Mum will love it.

What you will need:

1 egg;
1/2 cup of milk;
1 tsp sugar;
Pinch of salt
Bowl;
Whisk;
Thick slice of bread;
1 tbs butter;
Frying pan;
Heart-shaped pastry cutter;
Icing sugar, to serve
Fresh strawberries, to serve
Maple syrup, to serve

How to make French Toast:

Whisk together egg, milk, sugar and salt in a bowl.

Melt butter in a frying pan over medium heat until foaming.

Meanwhile, use a heart-shaped pastry cutter to cut out the centre from a thick slice of white bread. Dip the bread into egg mixture.

Place bread in the pan, cooking on both sides until golden. Place on a serving plate and sprinkle with icing sugar. Serve with fresh strawberries and maple syrup.

For more great recipes and Mother's Day ideas visit http://www.homelife.com.au


Photography: Scott Hawkins Styling: Louise Owens