THE DEATH OF TREND....WIN AN ORIGINAL ARTWORKS VALUED AT OVER $450!!...MIRROR, MIRROR ON THE FLOOR...LUXE LIZZO...A RECIPE FIT FOR A QUEEN...THE DUBONNET COCKTAIL AND MUCH MORE!! HAPPY FRIDAY TO ALL...xxx

TREND...ITS JUST SO YESTERDAY...

I was on an plane flight last Friday night and read this great quote that resonated with me and the girls here, so I just had to share it with you....for those who dont like to follow the pack!

'If it's trend, it's already yesterdays news'

Amen to That One!!

YOU HAVE TO BE IN IT TO WIN IT!

We have had a huge response to our Art Giveaway.  Thank you to everyone who has been joining our Facebook Page.  If you join up you are in the draw for June to win a Margaret Fredericksen original piece of art valued at over $450.  And thats not all....once you 'like' us and our facebook page, you then are locked in to win every month.  For the month of July we will be offering up for grabs an Antique Asian Scroll that is hand painted and features silk bordering....its stunning and valued at over $650!

Suggest our facebook page to your friends, or join up if you haven't already.  We also look forward to welcoming you into the showroom at number 59.  Discover all that this end of Doggett St has to offer!

THIS WEEK...WE ARE LOVING....

Mirrors!

Our beautiful new mirror stock.  Imagine having this mirror in your home, and you dont even need to hang it.  Just lean up against your bedroom wall, or hang in a hallway to lend depth and expansion of space.  

Our Arched Top Mirror is just over 2 metres tall.  Love it?  Contact us for a quote including delivery to your area.

....Arched Mirror now in store....

The Charcoal Interiors Design Team transformed an old majestic queenslander home recently with one of the standouts being a complete overhaul of the lounge room.  Amongst other gorgeous additions the girls sourced an Antique French Mirror.  Instead of replacing the insert with a pristine new one, they kept the original mirror with interesting, aged de-silvering. For those who know good design, you will appreciate these pieces in their original state....its a bit like tearing down a beautiful Heritage listed home to replace with a cold looking brick monstrocity...its devoid of character and charm.

Charcoal Interiors Queenslander Design Project - Lounge

The iconic and inspiration Coco Chanel made use of a huge gold framed mirror over her mantle.

LIZZO FABRICS

Thank you to Steph from Inhouse Agencies for popping in today with the latest in the range of all time sumptuous and luxurious Lizzo fabrics and wallpaper.

 Steph from Inhouse shows the new Lizzo range to Cathie and Colette

It's important for the design team here to keep on top of what is available.  Being in close contact with Steph means they can access that 'must have' fabric for your home, specialising in European fabrics.

HAPPY BIRTHDAY TO YOU...HAPPY BIRTHDAY TO YOU...HAPPY BIRTHDAY DEAR QUEENIE!! HAPPY BIRTHDAY TO YOU....

The whole Republican debate aside, we are so looking forward to this weekend and with it being a long weekend, thanks to the Queen of England having a birthday (bit belated, but hey the card with $20 bucks inside is on its way...)

 Her Majesty eagerly awaits the arrival of our card.

FRIDAY RECIPE FIT FOR A QUEEN

This week, we bring you a meal fit for a Queen....and not a fancy glasses wearin', piano player in sight!

Pete the Greek is making this for a dinner party we are having on Saturday night.  Celebrate Her Majestys birthday with a bit of hearty English fare...The Beef Wellington!

 Photo via Taste Magazine...where all good recipes are found...

To make this a bit quicker and easier you can omit the crepes....that's what we do...and it still turns out magnificently.

BEEF WELLINGTON

Preparation Time

40 minutes

Cooking Time

80 minutes

Ingredients (serves 6)

• 750g beef fillet
• 2 teaspoons olive oil
• 1 tablespoon Dijon mustard
• 2 sheets (25cm) ready-rolled puff pastry
• 1 egg yolk

• Crepes
• 1 egg, lightly whisked
• 1/2 cup (75g) plain flour
• 1/2 cup (125ml) milk
• Butter, to grease

• Mushroom filling
• 300g dried porcini mushrooms
• 50g butter
• 1 brown onion, finely chopped
• 4 garlic cloves, crushed
• 250g Swiss brown mushrooms, finely chopped
• 2 tablespoons finely chopped tarragon

Method

1. To make the crepes, place the egg in a medium bowl. Add the flour and stir to combine. Gradually add the milk and whisk until smooth. Season with salt and pepper. Cover with plastic wrap and set aside for 30 minutes to rest.
2. Meanwhile, to make the mushroom filling, place the porcini mushrooms in a heatproof bowl. Cover with boiling water and set aside for 15 minutes to soak. Melt the butter in a large frying pan over medium heat until foaming. Add the onion and cook, stirring, for 5 minutes or until onion softens. Add the garlic and cook for 2 minutes or until aromatic. Add the Swiss brown mushrooms and cook, stirring, for 8-10 minutes or until mushrooms are tender and liquid evaporates. Remove from heat and set aside for 5 minutes to cool.
3. Drain the porcini mushrooms and place in the bowl of a food processor. Add the Swiss brown mushroom mixture and tarragon and process until finely chopped. Transfer mixture to a large sieve and using the back of a spoon, gently press to remove as much liquid as possible.
4. Heat a little butter in a 20cm (base measurement) frying pan over medium-low heat. Add 2 tablespoons of the crepe batter and working quickly, angle the pan so the batter evenly covers the base. Cook for 1-2 minutes or until the edges of the crepe curl slightly. Turn the crepe over and cook for a further 30 seconds or until lightly golden underneath. Transfer to a plate. Repeat with remaining batter to make 8 or more crepes. Set aside to cool.
5. Season beef well with salt and pepper. Heat the oil in a large frying pan over high heat. Add the beef and cook for 2 minutes each side or until brown all over. Remove from heat and transfer to a plate. Set aside to cool.
6. Preheat oven to 200C. Place a large piece of plastic wrap on a clean work surface. Layer the crepes, overlapping slightly, over the plastic wrap. Spread the mushroom mixture over the crepes, leaving a 2cm border. Spread the mustard evenly all over the beef. Place the beef on one end of the crepe stack. Using the plastic wrap as a guide, roll the crepes around the beef fillet to enclose. Wrap in plastic wrap and place in the fridge for 30 minutes to rest.
7. Line an oven tray with baking paper. Cut one of the pastry sheets in half. Place one and half of the pastry sheets on a clean work surface, overlapping slightly. Unwrap the beef from the plastic wrap and place on the pastry. Roll the beef in the pastry to enclose filling, folding in ends. Place on the lined tray. Brush the egg yolk evenly over the top and sides of the pastry. Use a small sharp knife to gently score the pastry. Use a small sharp knife to cut the remaining pastry into leaf shapes and arrange on top of the pastry. Brush with egg and season with sea salt flakes. Bake in preheated oven for 40 minutes for medium-rare, or until cooked to your liking. Remove from oven and loosely cover with foil. Set aside for 15 minutes to rest.
8. Place on a serving platter. Use a large serrated knife to cut into thick slices to serve.
   
   
   
   
   WELCOME TO COCKTAIL FRIDAY
   
   
   I know we have had a bit of fun and taken some very extreme creative license over the last couple of years with the blog on the subject of the Queen of England and what she likes to drink...from warm Beer to Vodka.  But....and this is completely the truth.  She does like to drink Dubonnet. Knowing the Queen's predilections, Buckingham Palace aides included a bottle of Dubonnet on the list of the Queen's requirements for a recent visit to Lords.
   Photo via Camera press
   
   So, in celebration of her birthday long weekend, and always being up to trying something new and different, this Friday, we bring you the Rum Dubonnet!  So easy to make and surprisingly delicious, which may have something to do with the incorporation of Lime Juice into the recipe??  Do love the lime!
   
   
   THE RUM DUBONNET COCKTAIL
   
   

   Ingredients

   Rum Dubonnet
9. 1 ounce golden rum
10. 1 ounce Dubonnet
11. 1/2 ounce lime juice

Instructions

Shake well with cracked ice, then strain into a chilled cocktail glass. (We recommend Puerto Rican rum because we like the accent...) 

As always, and since its Friday, kick off your shoes, pop your feet up and put on your satin gloves and fancy hat....tipple away whilst grazing on packet vou-la-vents so lovingly oven heated!

Until next week...enjoy the long weekend.

The Charcoal Team

OFFSPRING APARTMENT STYLING AND PRODUCT SOURCING....SACKLOTH AND ASHES BESPOKE WALLPAPER...WANT IT NOW??..WE SHOW YOU HOW!...QUEENSLAND TIMBER FLOOR DISPLAY...MAP MAG...TAPAS AND COCKTAIL FRIDAY!..PLUS OUR HUGE GIVEAWAY! ORIGINAL ARTWORKS COULD BE YOURS!

OFFSPRING INTERIOR STYLE ENQUIRIES & SOURCING

Along with a large majority of the female population of Australia, we are huge fans of Channel 10's Offspring now on every Monday night at 8.30.  Going strong in its 2nd season, I think this show really is quite quirky and clever.  We can all see ourselves somewhat in at least one of the characters on the show.

This week, we have had a large amount of enquiries in regards to the wallpaper and styling of Ninas apartment in the show.  In particular the pressed metal style wallpaper that appears in her lounge room. 

 We love the use of pressed metal style wallpaper for the ceiling of this bedroom...divine!

Here at Charcoal Interiors we have access to a massive amount of quality wallpaper coverings from all over the world.  Its just a matter of coming in for a chat (bringing a pic in with you is always helpful) or alternatively you can email us with the idea you want to match up.  We take it from there and source the fabric, wallpaper, furniture or accessory style etc...  Recently we had a large response to an Andrew Martin 'Love Letters' wallpaper that was so unique and gorgeous and featured on the blog. 

 'Love Letter' wallpaper by Andrew Martin

We were able to source this for our customer enquiries without delay.  The Charcoal Team welcome customer enquiries and we look forward to helping source that special something for your home that you simply cannot do without!

ART ON JAMES - ORIGINAL ARTWORKS GIVEAWAY IN JUST A CLICK!

To mark the beginning of much lauded event 'Art on James St' we have a very exciting giveaway for the month of June here at Charcoal Interiors.  

Up for grabs is an original Artworks by well regarded Brisbane artist Margaret Fredericksen valued at over $450.  This is an unframed portrait original work using charcoal and powder pastel medium.  

For your chance to win, its easy, all you need to do is click on our facebook badge on the right hand side of the blog to join our Facebook page.  Share the competition with your friends and you have more chances to win!  Its that easy.  The winner will be drawn on July 1st, so there is plenty of time to become a fan of Charcoal and be in the running to win!...Good Luck!

OUR QUEENSLAND TIMBER FLOOR DISPLAY IS NOW FINISHED!

 Sanding the floorboards

 Cathie and Rob start putting the design section of the showroom back into order

Hey...lets stop for a photo op!

From left: Cathie, Brian, Colette, Robbie and Jen...The Charcoal Team

We could have been mistaken for an Industrial Jackhammer shop on Tuesday of this week, with all manner of blokey tools working a-frenzy to get our new floor display laid.  Thanks to the people at Queensland Timber Flooring 'Artisans of Style' for doing such a great job.  We now welcome customers to pop into the showroom to see first hand the gorgeous range of timber flooring options available....e.g Black Caulking (ship deck style), Dark Roasted and French Parquetry to name a few.

THIS WEEK WE ARE LOVING.....

BESPOKE WALLPAPER BY SACKCLOTH & ASHES

 These wallpapers are hand painted, hand folded and then hand cracked.  The paper is then involved in a waxing and rubbing process to give a unique finish to each design...imagine that...the possibilities are infinite.

Contact us for more info

MAP MAGAZINE

This week, we appear in 'Map Magazine'!  We love map because its edgy, informative, creative, individual, climate friendly and FREE!  This week, you can find our ad next to the famous 'Pavement' section.  Theres also a great interview with Hugo Weaving with his thoughts on acceptance, amongst other interesting commentary.  Well worth picking up a copy and a way to be supportive of local small business.

TAPAS TO THE RESCUE!

Last Saturday night, I paid a visit to Granada Tapas Bar on Melbourne St in Brisbane.  To me, its a little slice of Spain with a twist of Melbourne in a great Brisvegas locale.  The food was terrific, service excellent and dinner with a bunch of mad girlfriends always makes for a great evening regardless of the food.

Tapas style food is a good way to dine, as its small portions and lots of them.  We like to entertain this way at home and also its a way to mix up meals for the kids....they love platters and a selection of Tapas style food on a big platter with a fresh salad on the side is an interesting and fun way to keep the most finnicky of eaters happy.

After the trip to Granada I was inspired to try this recipe for Chorizo Meatballs as it was quick an easy.  I made extra and used the surplus as a base for chunky, hunger sating sandwiches.

Ingredients (serves 6)

• 2 tablespoons olive oil
• 1 large brown onion, finely chopped
• 1 garlic clove, crushed
• 2 teaspoons smoked paprika
• 2 teaspoons mild paprika
• 2 (240g) mild chorizo, finely chopped
• 700g lean beef mince
• 1/2 cup fresh breadcrumbs
• 5 (800g) tomatoes, chopped
• 1/4 cup chopped fresh flat-leaf parsley leaves
• Crusty bread, to serve

Method

1. Heat half the oil in a frying pan over medium-high heat. Cook onion, stirring, for 5 minutes or until softened. Add garlic and paprika. Cook, stirring, for 1 minute or until fragrant. Set aside to cool.
2. Combine onion mixture, chorizo, mince and breadcrumbs in a bowl. Roll heaped tablespoons of mixture into balls. Place on a plate.
3. Heat remaining oil in pan over medium-low heat. Cook meatballs, in batches, for 4 to 5 minutes or until browned. Transfer to a plate.
4. Increase heat to medium. Add tomato and 1/2 cup cold water. Bring to the boil. Reduce heat to low. Simmer, stirring occasionally, for 10 minutes or until slightly thickened. Return meatballs to pan. Simmer, covered, for 5 minutes. Uncover. Simmer for 10 minutes or until meatballs are cooked through and sauce has thickened. Top with parsley. Serve with bread.
   
   
   LET'S CELEBRATE THE END OF THE WEEK...ITS COCKTAIL FRIDAY!
   
   
   Just as we thought we had found every shoe store within a 5 kilometre radius of the showroom (and yes, we are on first name basis with all the shopkeepers....and so what if we get personal text messages from them whenever a new style comes in), so were we completely surprised to have found a new style of Martini, since we thought we had met with every combo imagineable....like stumbling across an undiscovered, untouched island in the South Pacific, finding the 'French Martini' was indeed met with euphoric gasps this week...its made with Pineapple, which is pretty much on the same enjoyment level as lime and mango.
   Let's celebrate Friday with a French Martini.  To be enjoyed with Goldfrapp blasting in the background, shoes off...feet up and dont forget to also wear a smile of satisfaction, because life is good! 
   
   
   
   
   French Martini
   1.5 oz vodka
   1/2 oz Chambord
   2 oz. pineapple juice
   
   Shake ingredients with ice and strain into a martini glass. Garnish with a pineapple wedge or a leaf from the pineapple for a sleek modern look. 
   Wishing you all a very happy weekend, and here's our quote for the week that made us feel really good and put things in perspective, because life is really great, and its not worth sweating the small stuff!

   If you break your neck, if you have nothing to eat, if your house is on fire, then you got a problem. Everything else is inconvenience. ~Robert Fulghum

   Until next week!

   

   
   
   
   

THE FUNNY THINGS YOU SEE ON DOGGETT ST...SAWTELL CHILLI FESTIVAL...MASTERCHEF AARON HARVIE....AXEL VERVOORDT...FUN AT PANIYIRI....MORE FOOD THAT ROCKS!...CHILLI MARTINIS AND MUCH MORE!!...HAPPY FRIDAY FOLKS!

OUR WEEK THAT WAS....

We are finally settling into our new premises and enjoying the community of this great street that is Doggett!

59 Doggett Street.  Newstead.  Qld.  4006

www.charcoalinteriors.com.au

This week, a group of mad West Australian guys and girls on their way to Australia Zoo for the day had a little bingle in their hire van.  They turned up at P.J's Smash Repair across the road from our showroom in full animal costume!  After a bit of a paint touch up they were back on their way, but boy did they bring smiles to a lot of faces that morning....

SAWTELL CHILLI FESTIVAL

Thank you this week, to Angela Parker from the Sawtell Chilli Festival for contacting us....also big fans of chef extraordinaire Aaron Harvie.  She is lucky enough to be working with Aaron at the festival, being held on Saturday 2nd July in First Avenue Sawtell.  Festivities start at 9am right through to 4pm with street stalls featuring all kinds of Chilli goodies!  

There will also be live entertainment, sensational food and a cooking demonstration by none other than Masterchef contestant Aaron Harvie (word has it he will be cooking up his 'War Pigs' recipe...see our blog from last week for more), who besides being talented and creative is one very cool guy.  

With free rides also for the kids and all for a Gold Coin Donation, who could ask for better value, and a fabulous way to spend the day.

But wait...theres more!  

 Celebrate the end of the festival with the festival after party at the Sawtell RSL $15 presale $20 door. 

A cool day warming up at the Chilli Festival!...sounds perfect.

For more information, visit the event website

http://www.sawtellchillifestival.com.au/ 

THIS WEEK...WE ARE LOVING...

AXEL VERVOORDT

Regarded as one of the most original and adventurous collectors, dealers and designers of our time, Axel Vervoordt rightly considers himself an eclectic collector and dealer, who treasures the timeless and disdains the trendy....hey!..no wonder the girls have all his books!  Axel would have to be one of Colette and Cathies greatest inspirations.  Vervoordt’s taste spans centuries, continents and economic strata, and his profound knowledge of this history of fine and applied arts has led him to create spaces in which his juxtaposition of objects from vastly different eras and cultures makes a strong and impressive statement on present and future interior taste. More on Axel in the coming weeks...he has a castle you know....

Axel Vervoordt the man

Axel Vervoordt, the creator of magnificent, inspirational spaces.....

PANIYIRI GREEK FESTIVAL

Last week we mentioned that we were heading to the Paniyiri Greek Festival.  Fortunately the rain on the Saturday abated long enough for us to be able to down considerable amounts of Saganaki, Spanikopita, Honey Puffs and Char-Grilled baby Octopus, and wash it down with a Mythos or two.

Paniyiri is a fabulous day out for the family, with dancing, food and a huge Ekka-Style showground.  There is something for everyone and its well worth heading there next year...see you there!  

'Pete the Greek' enjoying a Mythos beer at Paniyiri in Brisbane 2011

Thanks once again to Aaron Harvie for sharing yet another recipe with us this week.  Created for the Sawtell Chilli Festival, this particular dish 'Duck On A Hot Tin Roof' ticks all the boxes.  Aaron says..' I came up with recipe when I was at BBQ King in Chinatown… I love the idea of combining for cultures, cooking methods and taste… this dish is my idea of a Mexican ode to Peking Duck…

It was created for the 2011 Chilli Festival on the NSW North Coast… I hope you enjoy'…

DUCK ON A HOT TIN ROOF

 Shredded Roast Duck Rubbed with Molasses, Stout and Ancho Chilli served on a Buttermilk Crepe with Habanero infused Plum Sauce and a Coriander and Cucumber Salsa.

Ingredients

For the Duck

1 x 2.5 kg Duck

1 lemon

3 tbsp Molasses

3 tbsp dark soy sauce

150 ml Dark Beer or Stout

1 cinnamon stick

2 tbsp Ancho Chili Powder

Salt

For the Crepe

¾ cup of all-purpose flour

1 tbsp of melted butter

1¼ cups of buttermilk

2 tbsp of sugar

2 eggs

¼ tsp of salt

For the Habanero infused Plum Sauce

1 Dried Habanero Chilies

1 cinnamon quill

4 each cloves and coriander seeds

2 star anise

150 ml cider vinegar

500g red plums, halved, stones removed

1 eschalot chopped

100 ml port

Juice each of 1/2 lemon, lime and orange

1/4 tsp five-spice powder

1/4 firmly packed cup (50g) brown sugar

For the Coriander and Cucumber Salsa

1 Cucumber Seeds Removed Diced

2 tbsp Coriander finely chopped

2 tbsp Rice Wine Vinegar

Drizzle of Canola Oil

Salt

Garnish

Micro Greens

Method

For the Duck

1-    To make the marinade, cut the lemon into 1/4 cm slices and place in a medium saucepan with 1.2 liters of water and the rest of the ingredients. Bring to the boil.

2-    Reduce heat to low and simmer for about 20 minutes until flavors are infused.

3-    Wash duck inside and out, then pat dry with paper towel. Place duck in large strainer above larger bowl. Scoop boiling mixture all over duck for about 10 minutes. Hang duck again in cool, windy place for 6 hours until thoroughly dry.

4-    Place duck breast side up on a greased rack in oven preheated to 180 degrees. Set a pan filled with 5 cm of water in bottom of oven. Roast 30 minutes. Turn duck and roast 30 minutes more. Turn breast side up again. Roast 10 minutes more. Rest.

5-    Once the duck has cooled a little bit, use two forks to shred all the meat off the carcass and reserve the skin. 

For the Crepe 

1-    Combine all ingredients into a blender and mix until well-blended

2-    Refrigerate the batter for at least 30 minutes.

3-    For the Habanero infused Plum Sauce

4-    Heat Griddle pan add Habanero Chillies. Roast Chilli till fragrant then remove.

5-    Place Habanero Chillies into bowl, cover with boiling water and submerge for 20 minutes. Use a tin of something to keep them under the water. After they have soaked remove Habanero from water, de-seed and de-stem.

6-    Place the cinnamon, cloves, coriander and star anise in a muslin bag and secure with string.

7-    Place remaining ingredients, except the sugar, in a large saucepan. Add the bag of spices, bring to a boil, then reduce heat to low and simmer for 45 minutes, stirring occasionally.

8-    Stir the sugar into the plum mixture and cook for a further 45 minutes, stirring occasionally to prevent catching, until reduced and thickened.

9-    Cool, discard spices, then blend in batches until smooth, sieve and reserve.

For the Coriander and Cucumber Salsa.

1-    De seed Cucumber and dice. Finely chop coriander.

2-    In a bowl add cucumber, coriander, salt, rice wine vinegar and drizzle with oil. Mix well.

To Finish

1-    Spray Crepe Pan with Canola oil and place of medium heat. Add Crepe mixture to middle of the pan and swirl to coat evenly. Cook approx 45 sec to minute on first side, flip and cook for additional 20 sec. Reserve

2-    Place crepe on plate and add Habanero Plum sauce. Top with duck meat and skin.

3-    Place Coriander and Cucumber Salsa over the top and garnish with micro greens.

Recipe for this dish and much more can be found on Aaron's 'Food That Rocks' website:

http://foodthatrocks.tumblr.com/

___________________________________________________________________________

WELCOME TO....COCKTAIL FRIDAY! 

(OUR OTHER HAPPY PLACE)

Now, now...before you say anything, this is a cocktail not to be knocked before trying.  We decided to keep with the Chilli theme and after being inspired by Aaron's dish, I dug out this recipe for Chilli Martini, because we are quite partial to the Martini.  It always sounds like an elephant in a bottleshop when we get out the stash to create cocktail havoc every week!  I had to dig around for a few ingredients, but it was all worth it.  This is a fabulous cocktail to bring out on a cold winters night...enjoy with friends and be sure to wash your hands really...REALLY well before touching anything or anybody afterwards because after a few of these, things can get a tad messy!   The Chilli Martini drinking rules go a bit like this: To be shared with friends, outside by the brazier fire with a big jacket and scarf and some chill out blues (I am thinking Miles Davis perhaps??) to create even more of a relaxing ambience....hmmmmm if I close my eyes I am there right now :-)

Til next week!  Cheers from the Charcoal Team....

Chilli Martini Cocktail Recipe

**Warning- start with a little bit of chilli first because each chilli’s level of spiciness varies. Continue to add more chilies to your liking.

Ingredients:

1 chili, serrano or Thai ( or more to your heat preference)
1.5 oz vodka
2 oz peach or nectarine juice
1/2 oz simple syrup

1. Clean the chilies and remove the seeds. Muddle the chilies with simply syrup and Vodka.

2. Drain liquid in shaker and then add fruit juice.

3. Shake well with ice.

4. Serve in martini glass. Garnish with chili on rim. For a sweeter treat, sugar the rim .

'In the hopes of reaching the moon men fail to see the flowers that blossom at their feet.'
Albert Schweitzer

www.charcoalinteriors.com.au

THE LIFE AND TIMES OF A GREAT AUSTRALIAN FLORENCE BROADHURST....MORE AARON HARVIE FOOD THAT ROCKS!...LET THEM EAT ROULADE!...BRIAN THE BOUNCER...THE QUEENS FAVOURITE TIPPLE...PANIYIRI & MORE!...HAPPY FRIDAY...

 UNFOLDING FLORENCE

  Florence Broadhurst lived many lives, as a singer, comedian, painter, businesswoman and designer, before her violent death at age 76.  But what endures is her design and print work on wallpapers, drapery, fabrics and screens.  Indeed, her work has ever been more in demand, mainly because of its timeless quality.

Florence broadhurst was a world-renowned wallpaper and
textile designer. she combined hints of the orient with europe’s
1930s-style modernism. her patterns, with shiny surface and
sophisticated, very vibrant motifs are extremely elegant.
She fused english floral patterns with splashes and swirls,
bamboo and willow, kangaroos and peacocks... 

Now, almost 20 years later, the opulent patterns are
the subject of growing international interest.
a carefully restored archive (by david and helen lennie,
You can see her designs everywhere,
from fashion designers marc jacob’s clothing to
stella mc cartney’s collections and Akira Isogawas creations.

Florence maud broadhurst
was born in 1899 in australia.
as a singer, at age of 17 she changed her name to
‘miss bobbie broadhurst’ and toured with opera singer
dame nellie melba and ballet dancer robert helpmann.
followed by a dancing troupe called ‘the smart set diggers’
and then ‘the globe trotters’. by the early ‘20s, she was
performing in south-east asia, india, and china.

in 1926 she founded an accademy of art, the
‘broadhurst academy’ in shanghai.

Florence pictured with unidentified dancer in Shanghai 1926

Seven years later, in 1933, her life changed when she
moved to london. she got married and acquired a
dress shop on bond street.
her name changed again, into ’madame pellier’
(it was also the name of the shop).
Florence broadhurst stayed in england until 1949, when she
moved with her (then second) husband back to australia.
still untrained as an artist, she began to paint landscapes
and portraits (whilst raising her son, robert).

At the age of 60, in 1959, florence broadhurst founded the
company for which she became famous :
australian (handprinted) wallpapers, later known as
‘florence broadhurst wallpapers’.
She sourced special papers from america and norway,
and had cedarwood frames, made in switzerland.
  Florence used vivid colours, printed onto metallic textures,
made her paper stain-resistant and longer lasting.
From 1966, florence and her staff (in her roylston st
studio in paddington) produced over 800 designs and
6000 printed samples.

Her life was also colourful.

Florence designed herself in a sequence of
metamorphoses that were so successful, she seemed to eliminate
all traces of her former lives and in her artistic evolution it is
difficult to separate fact from fiction:
the beauty of her designs,
the horror of her death and
the secrecy of her life.
Broadhurst worked until she died dramatically, and mysteriously
in 1977 - bashed to death...her murder remains unsolved, but speculation is that she was a victim of serial killer John Wayne Glover.  The truth went with Glover after he ended his own life in prison.  It is believed that Glover was known to Broadhurst and that they shared a cup of tea together at her home on the day of the killing.

But, with all of that said, it is her huge stamp on the design scene before, now and forever more that will be her legacy.

GUARDING THE GOODS!

Here's Brian our resident pooch, keeping our Stone Warrior company in the front yard.  Guarding the showroom for us and also looking out for Dan (panel beater from across the road) who drops past every day without fail to tempt him with a fish cake....aaaahhh...its a dogs life!

We are loving.....

 'Hipstamatic Eiffel Tower'  This pic almost looks like its been shot with a stiletto shoe in the foreground....love it!...oh...and I wanna..wanna be there!

 Thank you this week to our fave Master Chef ever...Mr Aaron Harvie.  Aaron has been busy with so many projects, including the latest Pizza Hut ads.  He is such a great guy and very generously allows us to share his recipes and pics on the blog.  His Food that Rocks website is always full of food inspiration.  

 This weeks culinary offerings are exceptional and we wanted to share this particular recipe idea with you.  

Thank you Aaron for your generosity of heart, and always inspiring us to cook something other than toasted cheese sandwiches.....

WAR PIGS

"Just finished another dish, will be part of the Chilli Festival I am appearing at in July, I call it War Pigs…. Roulade of Pork stuffed with Pistachio, Sourdough and Fetta served with a Chipotle and Bourbon Sauce, Beetroot Puree, Apple Jelly, Fennel Fronds and a brunoise of Pork Crackling."......Aaron Harvie

http://foodthatrocks.tumblr.com/

You know I always had a fear of the Roulade.  Any recipe pic that looks really neat and pretty I shy away from...show me a good casserole or stew recipe any day!...so hard to botch up...but the roulade well its got a name thats hard to spell too...there's another excuse.  But, I was completely inspired by Aarons creation (he is cooking this up at the Chilli Festival in July so stay tuned for the recipe details) and thought why not attempt the roulade.  I did...and it turned out pretty darned tasty and a little bit like the picture too.  Just a little bit.

SALMON ROULADE WITH CRAB SAUCE

Ingredients (serves 6)

• 6 (about 120g each) skinless salmon fillets, pin-boned
• 3 tbs (1/4 cup) plain flour, plus 2 tsp extra for sauce
• 1 tbs sweet paprika
• 1 tbs dried thyme
• 2 tbs extra virgin olive oil
• 2 cups grape tomatoes, halved
• 1/2 tsp cayenne pepper
• 150ml dry white wine
• 1 cup (250ml) thick cream
• 250g fresh crabmeat
• 2 tbs basil leaves, finely sliced, plus extra leaves to garnish

Method

1. To make the roulades, cut each fillet through the centre horizontally, nearly cutting through to the end, but stopping short so you have one long strip of fish.
2. Starting at one end, roll each fillet into a neat round, then secure with a toothpick.
3. Wrap each one tightly in plastic wrap and chill for at least 1 hour to firm up.
4. Preheat oven to 160°C.
5. Combine the flour, paprika, thyme, 1 tablespoon ground black pepper and 1 teaspoon salt in a bowl. Dip both flat sides of the roulades in the mixture. Heat half the oil in a non-stick frypan over high heat and when hot, sear the salmon on one fl at side for about 1 minute or until a crust forms. Turn and repeat on the other fl at side, then place on a tray in the oven for 5 minutes until just cooked.
6. Meanwhile, wipe frypan clean, heat remaining oil and add tomatoes. Cook over medium-low heat, stirring, for 2-3 minutes until tomatoes start to soften, then stir the 2 teaspoons of extra flour and the cayenne into tomato juices. Add wine, cook for 1 minute, then add cream and cook, stirring, for 5 minutes or until thickened. Stir in the crab to warm through, add sliced basil, then season.
7. Place a little of the sauce on each plate, top with a salmon roulade and drizzle with extra crab sauce. Garnish with fresh basil leaves (and mustard cress, if desired). Serve with boiled chat potatoes tossed in butter and a green salad.

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'When life gives you lemons....ask also for Tequila and Salt'....

The Queens drink...The 'Tequila Slammer'

Ah, she may well have turned down a nice glass of warm, dark guinness on her recent trip to Ireland because she knew in the back of her mind that she was going to be throwing down a slammer or two back at the palatial digs later in the day.

 Hmmm....the look on her face is really speaking volumes about her disdain for the 'Black Magic'...hubby looks a bit keen though...or perhaps he has already a few already??

Description

A delicious Recipe for Tequila Slammer, with tequila, salt and lemons. Also lists similar drink Recipes.

Ingredients
tequila
salt
lemons

Method
Lick the back of your hand, put salt on the (now) sticky back of your hand, lick the salt, down a large dose of straight tequila and then bite into the lemon.

Serve : Shot Glass

The Tequila Slammer is to be had whilst kicking along on the back steps of the house...sun setting and the cool autumn night air sneaking up on you.  One of these will completely render you relaxed and ready to take on the evening...which in my case will be lying on the lounge with top button undone after Pete the Greeks Lamb Pie spectacular that he is busy cooking up as I type!

Dont Forget Paniyiri Festival is on this weekend in Brisbane.  We go just for the food and nothing else...oh..and the ladies selling the food.  They are just so friendly and welcoming and so very, very proud of their food.

Yassou!!

Wishing everyone a great weekend!  We look forward to catching up again next week.  Until then have fun...keep smiling and be grateful for all you have....