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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
- 1 ounce golden rum
- 1 ounce Dubonnet
- 1/2 ounce lime juice
