'TAPPING' INTO THE BEST BATHROOMS ACROSS THE GLOBE
Ah, yes, I couldnt resist the play on words today when I decided to showcase some of the most luxuriously appointed and indulgent bathrooms from across the globe. There is something about heading to the bathroom after a hard day at work, and either sinking into a warm bath with a glass of wine, or making a bee-line for the sink to remove the 'face' for the day. And there are so many beautiful bathroom designs out there, so I thought it might be nice to share with you our favourites.
BALI
Anyone for an outdoor bath?...pick me!
This combo of marble and slate is stunning.
ITALY
We think we could handle bathing in this room...tough, but we are up to the challenge.....
MOROCCO
I can see myself sipping mint tea in this bath.....
I AM NOT SURE WHERE THIS IS...BUT I AM SURE WE LOVE IT!
and....how about this one...it's a Charcoal Interiors exclusively designed bathroom!
This home in Brisbane's Western Suburbs was completely renovated and fitted out by the design team here at Charcoal Interiors.
The design girls would like to share their Number One Top Tip with you!
"For all our bathroom and kitchenware needs we always deal with the team at Christiaans"
"Whether you are updating your bathroom or creating a new home
Christiaan's can assist you."
OUR 'SILK ROAD' ASIAN FURNITURE SALE IS NOW ON!
We have so many beautiful pieces here at Charcoal Interiors. Our Asian furniture collection is second to none, from hand crafted Japanese pieces consisting of hand forged warabite handles and rare timbers, to intricately hand carved detail altar tables that date back to the 1900's. Buying furniture from our showroom can sometimes mean taking home a piece of history, as well as beauty. And so it is with excitement that I announce today our huge Silk Road sale.
Below is just a taste of what we have on offer. We are discounting up to 50% on some items. One thing is for certain, that no matter what you end up buying in this collection, you will be getting an unparalleled bargain.
ORIGINAL SHOP DRAWERS. ORIGIN KYOTO JAPAN. CIRCA 1900's CRAFTED FROM KEYAKI AND SUGI TIMBERS.
WAS $1440...NOW ONLY $950!
A-LINE MING STYLE CABINET. STUNNING RICH TONES. 3 SHELVES INSIDE. PERFECT FOR THE HALLWAY, ENTRANCE, BEDROOM OR LIVING AREA.
WAS $1195 NOW $750!
RICH BLACK AND RED WEDDING CABINET WITH METAL DETAILING. A STUNNING ADDITION TO YOUR BEDROOM OR LIVING ROOM SPACE.
WAS $2100 AND NOW $1100! GOING...GOING.....
ORIGINAL OLD SIDEBOARD. SHANXI PROVENCE. QING DYINASTY. CRAFTED IN THE EARLY 19TH CENTURY FROM HONGMU TIMBERS. 2100l X 440W X 900H.
WAS $5365....NOW JUST $4500.
SHANDONG SIDEBOARD. CIRCA 1900's. 2080L X 500D X 870W.
WAS $2350 NOW $1625!
THIS IS OUR ABSOLUTE PICK OF THE BUNCH!...NEVER TO BE REPEATED PRICE REDUCTION ON THIS ONE AND IT HAS TO GO....
ISHO-DANSU TRADITIONAL CLOTHING CHEST WITH SECRET COMPARTMENTS.
CRAFTED FROM PAULOWNIA AND CRYPTOMERIA TIMBERS AND FORGED WARABITE HANDLES FROM THE LATE EDCO EARLY MEIJI ERA.
1000H X 960L X 430W
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We are such fans of Jamie Oliver here. I love the way he just throws in a little bit of 'this' and a little bit of 'that'...no specific measuring of the ingredients, and every single time I try one of his recipes it works out a treat. We also love the way he promotes seasonal produce and healthy eating awareness. He's an all-round good bloke in our books. It's a long weekend in most parts of Australia this weekend (but not Brissy because we have already had our labour day holiday)...and so my big tip for the long weekend is to indulge yourselves in at least one BBQ meal.
For those who love a Barbie, then heres a recipe I think you will love for Jamies 'Wicked' Kebabs. You can replace the meat in this recipe for Falafel (I like to buy my own packet mix and make it up fresh).
This recipe makes 8 generous sized kebabs. I find that one does me just fine. They are healthy and delicious and this is a genuine Jamie Oliver recipe from his website.
JAMIES 'WICKED' KEBABS
Ingredients
• 3 sweet pointed peppers –
a mixture of colours is nice
• 8 flatbreads, to serve
• 4 sprigs of fresh mint,
leaves picked
• a small bunch of fresh dill,
chopped (stalks and all)
• red wine vinegar
• Greek extra virgin olive oil
• 1 lemon, to serve
For the kebabs
• 800g leg of pork, shin
if you can get it, the best
quality you can afford,
cut into 2cmchunks
• 1 tablespoon dried mint
• 1 tablespoon dried oregano
• juice of 1 lemon
• 100ml good-quality olive oil
• 2 cloves of garlic,
peeled and finely grated
• 1 tablespoon red
wine vinegar
• a pinch of freshly
ground black pepper
• a pinch of sea salt
For the tzatziki
• ½a large cucumber
• 200ml natural yoghurt
• 1 small clove of garlic, peeled
• 1 heaped teaspoon dried mint
• 1½teaspoons red
wine vinegar
METHOD
If using wooden skewers, cut 8 to fit your griddle pan and soak them in a tray of water to stop them burning. Put all your kebab ingredients into a bowl and use your clean hands to mix everything together really well. Cover with clingfilm, then pop into the fridge for 30 minutes, or longer if you want the flavours to get a bit more intense.
Meanwhile, blacken the peppers directly over the flame of your hob, in a hot dry griddle pan or under a hot grill. Turn them every so often and when they look almost ruined, pop them into a bowl, cover with clingfilm and put to one side to steam for 5 minutes or so – this will help their skins to come off.
Make your tzatziki by coarsely grating the cucumber into a sieve set up over a bowl. Add a few good pinches of salt, then use your hands to squeeze out as much water as you can. Pour the water away, then tip the cucumber into the empty bowl and add the yoghurt. Pound the garlic in a pestle and mortar with a good pinch of salt until you have a paste, and spoon that into the bowl with the cucumber. Add the dried mint and red wine vinegar and mix really well. Have a taste to make sure you’ve got the balance right, then put aside.
Preheat a griddle pan or grill on a high heat. Thread the skewers through the marinated pork pieces, leaving little spaces between them so that the heat cooks everything evenly. Cook the kebabs on the screaming hot griddle or grill for about 8 to 10 minutes, turning occasionally until done on all sides. Warm your flatbreads in the oven or in a hot dry pan while your kebabs are cooking.
Just before your kebabs are ready, peel and deseed your blackened peppers, then tear them into strips and put them into a bowl. Roll up your mint leaves, finely slice them and add to the bowl along with the dill. Add a few splashes of red wine vinegar, a pinch or two of salt and pepper and a lug of extra virgin olive oil. Toss and mix together, then have a taste to check the balance of flavours. Cut your lemon into wedges.
Put a dollop of tzatziki and the meat from one skewer on each warmed flatbread. Top with some of your pepper mixture, a drizzle of extra virgin olive oil and a good squeeze of lemon juice. Life doesn’t get much better! Enjoy the long weekend and think of us on Monday while you are lah-dee-dahing the day away!
Meanwhile, blacken the peppers directly over the flame of your hob, in a hot dry griddle pan or under a hot grill. Turn them every so often and when they look almost ruined, pop them into a bowl, cover with clingfilm and put to one side to steam for 5 minutes or so – this will help their skins to come off.
Make your tzatziki by coarsely grating the cucumber into a sieve set up over a bowl. Add a few good pinches of salt, then use your hands to squeeze out as much water as you can. Pour the water away, then tip the cucumber into the empty bowl and add the yoghurt. Pound the garlic in a pestle and mortar with a good pinch of salt until you have a paste, and spoon that into the bowl with the cucumber. Add the dried mint and red wine vinegar and mix really well. Have a taste to make sure you’ve got the balance right, then put aside.
Preheat a griddle pan or grill on a high heat. Thread the skewers through the marinated pork pieces, leaving little spaces between them so that the heat cooks everything evenly. Cook the kebabs on the screaming hot griddle or grill for about 8 to 10 minutes, turning occasionally until done on all sides. Warm your flatbreads in the oven or in a hot dry pan while your kebabs are cooking.
Just before your kebabs are ready, peel and deseed your blackened peppers, then tear them into strips and put them into a bowl. Roll up your mint leaves, finely slice them and add to the bowl along with the dill. Add a few splashes of red wine vinegar, a pinch or two of salt and pepper and a lug of extra virgin olive oil. Toss and mix together, then have a taste to check the balance of flavours. Cut your lemon into wedges.
Put a dollop of tzatziki and the meat from one skewer on each warmed flatbread. Top with some of your pepper mixture, a drizzle of extra virgin olive oil and a good squeeze of lemon juice. Life doesn’t get much better! Enjoy the long weekend and think of us on Monday while you are lah-dee-dahing the day away!
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JEN'S SECRET VODKA MAI TAI RECIPE...
ALL THE WAY FROM HONOLULU!
Hands up who likes sunshine, the beach, palm trees, surfer boys, live music, balmy nights, swimming, eating and cocktails with lots of fruit and umbrella embellishments??!!....OK...too many hands to count...hands down everyone.
Well, since you're so keen on all of the above I have the perfect cocktail recipe for you, a variation on the traditional Mai Tai made with rum...after a few dodgy experiences in my university bar days with rum, I have an aversion now in my mature years. So, I found this great Mai Tai recipe with a Vodka substitute. Its really delicious and refreshing.
Here's me and Pete the Greek sitting at the hotel bar straight off the plane from Brisbane sipping Mai Tais by the sea.....if I close my eyes I can feel the warm breeze and hear the gentle lapping of the waves........zzzzzzzzz
VODKA MAI TAI COCKTAIL
INGREDIENTS
Vodka - 30ml
Orange Juice - 100ml
Cherry Juice (or Pineapple is nice) - 30ml
Pineapple Juice - 100ml
HOW TO PREPARE...
Its easy! Just shake it all together and pour over ice. Decorate with a piece of pineapple, a glace' cherry and paper umbrella.
Serves 2
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Signing off on another week....wishing you all a great weekend, and for those with a long weekend, have a ball. Here's to you favourite footy team winning!
xxxxx
This is new. I haven't really tasted how a Vodka Mai Tai taste like. I know most of the Mai Tai recipes includes Dark Rum and Light Rum. Anyway, this might be a really great recipe for vodka lovers. Thanks!
ReplyDeleteThank you so much for your message...we are featuring the Dark and Light Rum Mai Tai recipe in todays blog! We found the Vodka recipe by accident and didnt realise that it is usually made with rum...so we will be writing about that today. Thank you for your participation and we will also give you a mention on the blog! Cheers!...and thanks...Jen and the Charcoal Team
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