Friday, July 1, 2011


The Teneriffe Festival...thats what!

Just down the road from Charcoal Interiors this weekend is the Annual Teneriffe Festival. 
Kicking off at 9am, there will be entertainment, food stalls, Vintage Car and Army displays, Sheep Exhibits, Art and Clothing Market and so much more!  But be there early for the Annual Running of the Rams!

Be sure to pop in and say hi to us on Saturday too.  We would love to you see you!...and if you bring Cath in a takeaway coffee she will love seeing you even more!

Colette and Cathie Venardos....over 40 years combined experience in Interior Design
Did you know that Colette and Cathie Venardos (head designers here at Charcoal) have over 40 years combined experience with Interior Design?  These girls are no fly-by-nighters, and have made design their passion.  There are plenty of designers out there, and choosing the right person for the job can be a dilemma.  

 Charcoal Interiors

'We encourage clients to call us and make an appointment to sit down and have a chat about their design dilemmas...what style best represents them?  Is it classic, contemporary or is it a fusion of both?  We pride ourselves in guiding the client to achieve the ultimate space designed around them and their lifestyle'...says Cathie  

The design team welcome phone and email enquiries and look forward to hearing from you.  The perfect look for your home is just a call away.....


The picture says it all really...we a bathroom with a fireplace!  Love..Love..Love it and wish to be transported there now please, along with this weeks Friday cocktail.


Thank you to everyone who got involved in our competition for June.  The prize (an original Artworks by Margaret Fredericksen) was drawn today, with a well deserved win by Kellie Layton.  Kellie had over 30 entries in our competition thanks to her huge promotion of our facebook page with her friends.  
Kellie, your prize will shortly be on its way to you.  We hope your daughter loves it.

Stay tuned....our competition for July is to be announced in the next few days...but its going to be big!  An Antique Asian Scroll with Silk detailing worth over $650!


This week's food fight winner transforms ordinary lamb shanks into a special occasion meal with Asian spices and herbs. 
Lamb shanks says to me...comfort food.  Cooked correctly, the meat should just fall off the bone.  Teamed with the Wasabi Mash, this is an achievable meal to create for even the novice cook.

Lamb shanks with wasabi mash

Ingredients (serves 4)

  • 2 tbs plain flour
  • 1/2 tsp Chinese five-spice powder
  • 4 lamb shanks, Frenched
  • 40ml (2 tbs) olive oil
  • 1 onion, finely chopped
  • 4 garlic cloves, crushed
  • 1 small red chilli, seeds removed, finely sliced
  • 1L (4 cups) beef stock
  • 40ml (2 tbs) red wine vinegar
  • 40ml (2 tbs) oyster sauce
  • 20ml (1 tbs) soy sauce
  • 1 tsp hoisin sauce
  • 1 tsp Szechuan pepper, crushed
  • 2 star anise
  • 1 cinnamon stick
  • 2 tsp cornflour


  1. Preheat the oven to 180°C.
  2. Combine the flour and five-spice, then roll shanks in the seasoned flour. Heat the oil in an ovenproof casserole dish over medium heat. Add the shanks and brown on all sides, then transfer to a plate and set aside.
  3. Add the onion, garlic and chilli to the pan and cook for a few minutes until the onion starts to soften. Add the stock, vinegar, sauces, spices and lamb.
  4. Bring to the boil, then cover and place in the oven for 1 1/2 hours. Remove from oven and strain sauce into a saucepan. Transfer shanks to a plate.
  5. Combine cornflour with a little cold water, stir into the sauce and bring to the boil. Cook until thickened, then pour over shanks. Serve lamb shanks with wasabi mash (see related recipe).



    Ah yes, theres nothing I like better after a hard day at the showroom than to indulge in a Hot Frenchman or 2...or 3 even!  Yes, the Hot Frenchman is at my beck and call now that I have discovered this gem of a cocktail recipe.  Being quite partial to wine of the red colour, I was intrigued at the prospect of the creation of a cocktail with a wine base.  Visions of me with a peg on my nose during the taste test vanished quicker than you can say 'waiter!...another Hot Frenchman please'!
    To be enjoyed with the shoes off, feet up, Edith Piaf playing in the background and dont forget the beret!  Cheers....Happy Friday.


    4 oz red wine
    3/4 oz Grand Marnier® orange liqueur
    1/2 tsp sugar
    1/4 oz orange juice
    1/4 oz lemon juice
    1 twist orange peel
    1 twist lemon peel

    Heat well in a heat-resistant glass or cup. Stir, add twists of lemon and orange peel, and serve.
    Thank you to everyone once again for being a part of our June Competition.  We have made so many new friends through the comp, and we appreciate everyones encouragement and support of Australian Small Business.  Until next week....have a great weekend.

    "Out of clutter, find Simplicity. From discord, find Harmony. In the middle of difficulty lies Opportunity."
    Albert Einstein

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