Home office - the beginning Sunday, June 26, 2011

Finally, after many, many years, my boyfriend is moving in with me!  Yes it is a momentus step in any relationship, however I'm more concerned about the wardrobe issues that I am forcasting. And at the same time as moving in together, we are both making the move back to studying.... (insert doom like music here)  So not only do we need to condense our shoe collections, but it is also necessary for us to turn the spare room in my apartment into a home office.  So out with the bed and in with the desk and onwards and upwards for room inspiration.  Mood boards here I come! 

 

Gift idea for couples Tuesday, December 14, 2010

I just saw these beautiful embroidered pillow slips in Lonny and I think it is such a lovely gift for a couple - Christmas or otherwise....maybe a good one for engagement presents.  Especially on silk pillow cases.

And that bed looks so comfy! Gotta love me some Lonny

L x

What I look like today Thursday, September 9, 2010

This is exactly what I look like today....I always lounge around the house on the phone like this. haha

L x

 Image thanks to Vogue Nippon

To our newly engaged friends Thursday, August 26, 2010

This is a picture for our new friend in Perth, Caity.  We met her for the 1st time last week, when her lovely fiance who lived with us in the UK brought her to Sydney for a romantic week away (10 points to you Chris).  The newly engaged beauty is planning an outdoor wedding so when I saw this picture I immediately thought of them....hope you find it as pretty and inspiring as I do....

L x

Going green Wednesday, July 28, 2010

I have been umming and arghing over painting my bedroom green for the last few weeks to the point where I painted a largish swatch sample in the corner well over a month ago and have been putting it off ever since then basically becasue I'm scared to take the plunge.  But I'm fearful no more thanks to these pics I just found!  Thoughts?

L x

Images of designer Betsy Burnham's house on Decor Demon

Event inspiration Friday, July 2, 2010

I recently had a lovely email from one of our regular readers about event styling inspirations and how she loved the last event pics I posted....so I thought I would share with you another one we did recently to launch ethical foie gras's arrival into Australia.  Aside from the amazing the table settings (the flower arrangements were done in copper cooking pots), the traditional method of producing foie gras is both disturbing and horrific, so I was extremely excited to be able to work on such an exciting product.   Enjoy... x

Without giving too much away, the next event I'm working on involves me tracking down a life size sculpture of a cow.....

Defying gravity Friday, June 18, 2010

Get your green thumb ready because this is probably one of the most clever innovations I have ever seen.  A hanging plant... upside down!

Not only does it look ridiculously awesome but it also saves water, defies gravity and saves space!  I'm currently deciding on if I should hang them on my balcony or throw caution to the wind and hang them from the roof in my kitchen.

For more information you can go to www.boskke.com and from there you can watch videos on how to maintain your plant and find out which plants are most suitable.  I'm a big fan of using herbs like mint and parsley so that I can have my very own kitchen garden.

And there is no need to fret my pet because there is an Australian distributor based in Melbourne and you can download an order form from their website to purchase with delivery anywhere in OZ  

Contact Design for use on 03 9602 2632 or visit their website www.designforuse.com.au

Happy planting!

L x

Espresso di Manfredi Thursday, May 27, 2010

Yesterday was a looooooonnng day for this little event planner with an Espresso di Manfredi one day only pop up cafe for a few select special people.  Through out the day we served breakfast, lunch, afternoon tea and happy hour all made by celebrity chef Stefano Manfredi from Bells at Killcare and Pretty Beach House fame...

so I thought I would show you some pics...

Hope you like

L x

Ceramica di Manfredi

Stefano's delicious hazelnut and espresso tart

One of my super cute waitstaff wearing their cute EdM outfits

A Belvedere Vodka and Espresso di Manfredi "Cappuccini" cocktail made by MJ from Astral bar

Mother's Day gift guides Monday, May 3, 2010

For all you readers who have not yet planned your Mother's Day presents, here are a few ideas from D&M - traditional ideas that we have refreshed a bit for the stylish mum in your life.

A Cookbook.  

Cookbooks can generally be a very boring gift idea but Jennifer Joyce's Meals in Heels is the perfect gift for a stylish mum.  Then just add to it a stunning pair of heels to host her next party in and hey presto! Mother's Day is sorted.

An Hermes Scarf

The gift that keeps on giving...that is, it becomes an heirloom to be passed on to loving daughters and grand daughters later in life

Flowers

Another boring option that can be freshened up if you go for something like a beautifully potted phalaenopsis orchid that will last longer than your regular bunch of tulips 

Happy Mother's Day!

P.S. The author of Meals in Heels, Jennifer Joyce also has a super cute blog.  Go to http://mealsinheels.wordpress.com/ for more

x

Astral Celebrity Mother's Day Lunch

Last week, in my non-blogging life (yes I do have a life that exists outside of technology), I organised an event for one of our clients.  Now I know I'm going to sound conceited when I say this, but...it was flawless and amazing in every way possible.

  

I am slightly obsessed with our florist and the table in the Private Dining Room at Astral looked divine so I thought I would share some pics with you.  Meanwhile, Anneliese Seubert is just as flawless in real life as she is in the many pictures of her in Vogue.

Sorry we have been gone so long.  We missed you guys.

L x

Place setting at the table 

Astral Private Dining Room

Anneliese Seubert and her mum Gretta

The Desert....by Sean Connolly

Caitlyn Wilson Thursday, March 18, 2010

This amazing home belongs to designer Caitlyn Wilson from Style Files blog.  The Dubai based home is stunning and currently offering me plenty of inspiration for my own abode. 

L x 

Things you should know by now Monday, January 25, 2010

Last weekend there was an article in Good Living written by Kate Duthie that holds particular significance to me.  It is a regular column titled "things you should know by now" and this week it focussed on how to RSVP.  These are a few points of significance that I find extremely relevant and essential for modern manners.

Image thanks to Bespoke Press

RSVP "literally stands for Respondez, s'il vous plait, which is French for Are you coming or what?"

"If there is an RSVP, it's good manners to let the person who invited you know if you're able to attend.  They need to make sure they have enough food, wine and seats."

"When replying, handwritten notes are best, unless a printed reply card has been included for you."

image thanks to Bespoke Press

"Never bring a guest unless you've been invited with a plus one or have arranged to do so."

If you are looking for somewhere beyond fabulous for stationary of any kind try 3 or my favourites - Paper2 in Surry Hills on Crown street, Papier D'Amour on Cross Street in Double Bay or Bespoke Press in Brisbane (and they also have a beautiful blog)

L x

image thanks to Bespoke Press

Preston Bailey Tuesday, December 22, 2009

I am a huge fan of Preston Bailey's work.  I think his events are beyond and it is an ultimate wish of mine that one day I could have an event done by him.   I would particularly kill for him to plan my wedding.  Huge Sigh.

Anyways so when I found these beautiful pictures of the recent christening he did for Jennifer Hudson and David Ortega's new baby I was so excited I had to share them with you....Oh but to dream.

L xxx

Photos from ellyB

How to make marshmallows Thursday, December 3, 2009

I recently became obsessed with Hugh Fearnley Whittingstall's 'River Cottage Autumn' series, in which he makes some seriously interesting and eco-ethical delights. One of my favourite recipes in the series were his beetroot marshmallows - with beetroot juice giving the pillowy puffs a fantastic pinky hue. I'm hoping to try making them myself this weekend. Thanks to the Channel 4 (UK) website for posting the recipe! Get creative once you've mastered the basic recipe and add your own flavours such as almond and cinnamon, pistachio and honey etc.

Ingredients

• 1-2 tbsp icing sugar
• 1-2 tbsp cornflour
• A little vegetable oil for oiling the tin and knife
• 1 small, raw, peeled beetroot
• 25g gelatine powder (about 2 sachets, but check the packet)
• 500g granulated sugar
• 2 egg whites

Method: How to make marshmallows

1. Sift the icing sugar and cornflour together into a small bowl.
2. Rub a shallow cake tin of about 20x20cm with a few drops of vegetable oil and shake a little of the icing sugar mixture around the tin to coat the base and sides.
3. Grate the beetroot into a small bowl and pour over 125ml of nearly boiling water and leave to infuse for 30 seconds. Strain the pink, nearly boiling water into a bowl and sprinkle the gelatine on top. Stir until all of the gelatine has dissolved.
4. Put the sugar into a medium-sized saucepan with 250ml of water. Warm over a low heat, stirring until all of the sugar has dissolved, then place a sugar thermometer in the pan and raise the heat, allowing the mixture to boil fiercely without stirring until the thermometer reads 122°C. Remove from the heat and pour the beetroot/gelatine mixture into the hot sugar syrup, stirring until everything is well blended.
5. Pour the egg whites into the large bowl of a mixer and beat until stiff. With the mixer going at a low speed, slowly pour in the sugar mixture in a steady, gentle trickle. After you’ve added all of the syrup, leave the machine to carry on beating until the mixture turns really thick and bulky but is still pourable – when you lift up the beater, it should leave a ribbon trail of the mixture on the surface which takes a few seconds to sink back down into the mix.
6. Pour the marshmallow into the prepared tin. Leave to set in a cool place (do not refrigerate) for an hour or two.

7. Dust a chopping board with the rest of the cornflour and icing sugar mixture. Coat a knife with a little oil. Carefully ease the marshmallow out of the tin onto the board, helping it out where necessary with the knife. Make sure all of the surfaces of the marshmallow are entirely dusted with the icing sugar mixture. Cut the marshmallows into squares, oiling and dusting the knife as needed. Store in an airtight tin lined with baking parchment.

C. x

Fashion cookbook Friday, November 13, 2009

OMG I DIE!  I want this cookbook so much. It is gorgeous!!!  DVF's recipe for Saturday night Chicken, Zac Posen's recipe for butterscotch wafers - if everyone in the fashion world wasn't so damn skinny I would maybe believe that this is what they actually cook!

But that delusion aside, it is still gorgeous and I'm still going to buy it on Amazon.

L xxx

Holiday Stationery Wednesday, November 11, 2009

Have you got your Christmas card list ready? Hop on to katespade.com and have a look at her gorgeous stationery range - this 'Naughty or Nice' set exemplifies Spade's simplistic elegance with a cheeky twist.

How to make Churros Tuesday, November 10, 2009

Churros are one of my favourite vices. Here's an excellent recipe from 'Southern Flavor Zone'. Make sure when you visit their blog you also have a look at the recipe for lemon tea cookies...mmmm. 

 
Makes approximately 20 4-inch long churros. 

 

Ingredients:
1/2 cup water
1/2 cup milk
1/4 teaspoon sea salt
1 tablespoon safflower or corn oil
1 cup all-purpose flour
1 large egg
peanut or safflower oil for frying
1/2 cup sugar
1/2 teaspoon cinnamon

Method: 
Place the water, milk, salt and oil in a 1 1/2-quart saucepan over medium-high heat and bring to a boil. Add the flour all at once, lower the heat, and mix vigorously with a wooden spoon until it forms a stiff, dry ball.

Transfer the dough to the large bowl of an electric mixer and let it cool for about 5 minutes. Beat it on medium-high speed for 1 minute, or until the dough softens and becomes more malleable. Add the egg and continue beating. At first the dough will be in pieces, but as you continue to beat it, it will come together to form a smooth mixture. Set it aside to cool. Mix the sugar and the cinnamon and set aside.

Meanwhile, heat at least 1 inch of oil in a deep 8 or 9-inch skillet until it reaches 350 degrees. Cuff the top of a 12-inch pastry bag and insert a large star or fluted tube (1/2-inch opening). Fill the bag with half of the dough, push the dough down towards the tip and twist the top of the bag closed. Hold the bag perpendicular to the skillet about 3 inches above the oil and squeeze out a 3 or 4-inch length of dough directly into the hot oil. Cut the flow of the dough off with a knife. Squeeze out 2 or 3 more lengths of dough depending on the size of the skillet. Fry each churro until golden brown on one side before flipping it over to the other side to brown. Drain on Absorbent paper, sprinkle with sugar/cinnamon mixture, and serve immediately. Instead of the sugar/cinnamon topping, you can dunk them into chocolate.

C. xx

Veggies in Season! Monday, October 12, 2009

There’s nothing quite like the juiciness, crunchiness or sweetness of veggies in season. Not only are these veggies cheaper, but they’re greener too (in the sense that there’s less chance that they’ve had to be imported from far away places)! Currently in season in NSW:

Artichokes, Asparagus, Bean shoots, Beetroot, Broccoli, Brussels Sprouts, Hass Avocados, Cucumbers, Lettuce, Onions, Peas, Spinach, Sweet corn, Tomatoes, Watercress, Zucchini (and Zucchini flowers).

It’s the perfect opportunity for an ‘In Season Salad’ of Lettuce, Baby Spinach Leaves, Avocado, Tomato, Beetroot and Asparagus, sprinkled with Persian fetta and a lovely poached organic egg on top. Mmmmmmm...

Why not make a Guacamole with Avocado, onion, tomato and garlic? Perfect as a dip for entertaining or smothering crispy nachos with a dollop of cream on top...ohhhhh soooooo goooood!

Even Asparagus on it’s own after a quick boiling bath for 30 seconds, plunged into ice water and then tossed in butter, salt and pepper. So ridiculously delicious wrapped in prosciutto...

Oh the possibilities are endless!!!

C x