Tuesday, May 17, 2011


Due to technical difficulties with the blog site, we could not create a blog as scheduled for Friday.  Apologies to those who were waiting with bated breath for the latest installment.  Enjoy the blog, and stay tuned for another chapter this coming Friday.
Cath''s back from her little break in Broome where she spent some relaxing days on Cable Beach...a well deserved break after what has been a very busy few weeks with moving premises.
Cable Beach
A rare pic of Cath relaxing!.....at Pinctada resort Cable Beach.

'Fatimas Fingers'...just one of the delicious menu selections at Pinctada Restaurant 'Nyx'.
 And who do you think that this is at the end of the Camel Train??
 Why Cath of course! (pictured here with Brissie friend Lee and camel friend 'Kadesh')  She tells us that the camels were like docile sooky puppies...which is completely different from my camel experience in the Gold Coast hinterland a few years back...another story for another day....(that's if I have processed it thoroughly in my therapy session by then).....

Well, there's no silver bells or cockleshells...but perhaps a pretty maid to be seen!  We finally had the chance last week to get stuck into the outside of the building at number 59 Doggett st, after all the energy thats been expended with setting up the inside, it was refreshing to get out into the gorgeous sunny Autumn days and potter around.

It's great to finally have an allocated area for our outdoor pots, urns, statues, doors and accessories....watch this space as we establish this space further.

We are making great use of our 'Lipa' urns, and have been  busy planting a large herb garden feature.  The medium Lipa urns are big enough to plant an assortment of herbs that you would easily use on a daily basis in cooking, or making your own herbal teas etc...  So far, we have Thai Basil (which is very hardy and doesn't go to seed as quickly as traditional basil)...Rosemary (the perfect accompaniment to all those roasts we will be having in the cooler months ahead)...Mint (so easily can be seeped in hot water for a fabulous tea...or add copious amounts of sugar to it for tea the Morroccan way...see recipe below)....Parsley (In Middle Eastern cuisine, parsley is the one of the main ingredients in dishes such as tabbouleh, a salad using bulgur, mint, parsley and vegetables.  Parsley can also be chopped and frozen successfully)....Traditional purple basil (can be used in the same way as green basil, but looks fantastic as a garnish too)...and of the course, the ever reliable Oregano...(that we use in all our Italian dishes, perfect chopped up and used on pizza base, and dried its is a great accompaniment to Greek salad).  Pop in to the showroom for a few sprigs of fresh herbs!....or you can purchase the whole Lipa urn plus the herbs.


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Mint is one of the herbs that has it all.  It grows like a weed, is perfectly safe for use, and is an excellent remedy for reducing symptoms related to digestion.  And it tastes good going down!  They don't serve after-dinner mints virtually everywhere you go for nothing.  It is well known for its properties related to indigestion, stomach cramps, menstrual cramps, flatulence, upset stomach, nausea, vomiting, and colic in children.


Moroccan-style mint tea is now commonly served all through the West Arab World (North Africa). It is served not only at mealtimes but all through the day, and it is especially a drink of hospitality, commonly served whenever there are guests. Unlike Moroccan food, cooked by women, this tea is traditionally a man's affair: prepared by the head of the family. It is served to guests, and it is impolite to refuse it.  I saw this recipe recently on Poh's Kitchen, and waited patiently for my mint at home to grow to sufficient quantities to give it a go.  This recipe is quick and easy and super fresh!  


Tools You Will Need:
1 tbsp
1 tsp
1 cup
Tea pot 
  3/4 cup fresh mint leaves. washed
5 tsp sugar
2½ cups boiled water  

1. Add mint leaves and sugar to the teapot.

2. Pour the boiled water into the teapot and allow the tea to steep for 4 

3. Serve the mint tea in small glass cups. For dramatic effect we recommend you pour this the traditional way from a height as pictured below.  This helps to aerate the tea and enhance the flavours as well as looking rather professional!

Tip: You can reduce the amount of sugar to 3-4 tsp and also add a couple of green tea bags into the pot.  This recipe is perfect for those times when you have an abundance of mint in the garden.

Pete the Greek loves a good Martini.  I recall buying him a very nice set of martini glasses along with a very expensive bottle of quality vodka for Christmas a couple of years ago, only to have our teenage sons secretly imbibe in the back room....an interesting Christmas that one...and a story that will be relayed along with the camel tale one day when the therapy is finished.  
I particularly like this recipe for the Rosemary Martini because we have an abundance of Rosemary in the home garden and that of the showroom.  The stalks are used as a skewer for the olives, creating an interesting visual along with a permeance of herb and olive flavour throughout.


  • 2 ounces gin
  • 2 teaspoons dry vermouth
  • 1 rosemary sprig
  • Pitted olives


  1. To make, shake 2 ounces gin and 2 teaspoons dry vermouth with crushed ice; strain into a stemmed glass. Strip leaves from bottom 2 inches of a rosemary sprig, skewer through pitted olives, and add to the drink.

    Wishing everyone a terrific week.  For those who live in Brisbane, enjoy these gorgeous clear skies we are experiencing lately.  Be sure to pop into the new showroom if you havent experienced our new look since we moved.  We would love to see you, and Brian too!


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