THE GENIUS THAT IS 'ANDREW MARTIN'...MORE OF THE LOOKS WE JUST LOVE!...SAMANTHA WILLS...BOHEMIAN GLAMOUR...PEA AND SMOKED TROUT TART AND THE ESPRESSO COCKTAIL WITH GEORGE CLOONEY NO LESS!

 THE DESIGN GENIUS THAT IS....ANDREW MARTIN

We are huge fans of Design Company Andrew Martin here at Charcoal Interiors.

They continue to crash through the boundaries of design limitations and create new and exciting products every year.  This year is no exception with an astounding new collection of Fabrics, Wallpaper, Lighting, Furniture, Accessories and more!

Today we are focussing on the new Wallpaper range brought out by Andrew Martin.  We hope you agree that it is completely stunning.  Especially loving the Love Letter Wallpapering....how indulgent.

Without any further adieu, we take you through the range.

 The 'Library' by Andrew Martin...yep..thats wallpaper!...just amazing isnt it!!?

'Autographs' by Andrew Martin

'Love Letters' by Andrew Martin...yes, thats right...beautiful hand written love letters all over the wall...what a way to be inspired on a daily basis....

'Inventor, Navigator' by Andrew Martin

'Penny Post' by Andrew Martin

  Stay tuned for more treasures from Andrew Martin in coming weeks.

All available through us!....Charcoal Interiors

 

LOOKS WE LOVE!

Love the wall, love the cabinet, love the pillars, love the chair, love the Chandelier!!...and LOVE that you can find all of these similar pieces at Charcoal Interiors!

www.charcoalinteriors.com.au

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LOVING....SAMANTHA WILLS

Image credit to Samantha Wills Website.

Ever since we discovered Samantha Wills and her brilliant jewellery, we have been completely hooked.  This Aussie made good in NYC is an example of how a combination of creative talent and raw enthusiasm can get you places!  We just love her work....our goal is to one day be able to purchase a commissioned piece, such as the one above.  But until then...we can dream and also purchase from her online store.

SAMANTHA WILLS ACCESSORIES ARE DESIGNED WITH AN HONESTY OF STYLE. A MIX OF BOHEMIAN GLAMOUR, ROCK CHICK EDGE & NYC STYLE..

http://www.samanthawills.com.au/

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COOKING UP A STORM......

I found this recipe the other day and it was the pic that got me in....and my first thoughts were that it looked so amazingly impressive, but probably too hard to make.  But on closer look at the recipe, I realised that it was a modus operandi that even I could navigate through.  The peas are just blended up with the ricotta and the Smoked Trout is in a can!  How easy is that?  And believe me, the taste is dreamy...plus you can really impress with this dish.  So, lets get cracking!

PEA AND SMOKED TROUT TART

Ingredients (serves 4)

• 375g block frozen puff pastry, thawed
• 1 1/2 cups (180g) frozen peas
• 2 cups fresh ricotta
• Grated zest of 1 lemon, plus 1 tbs juice
• 2 x 100g pkt lemon pepper smoked trout (see note)
• 1 cup snow pea sprouts, ends trimmed
• 2 tbs olive oil

Method

1. Preheat the oven to 180°C. Line a tray with baking paper. Roll pastry on a lightly floured surface to a 16cm x 30cm rectangle. Place on tray, then bake for 10 minutes until pastry is puffed. Top with more paper and another tray, then bake pastry for a further 10 minutes until golden and crisp. Cool.
2. Meanwhile, cook peas for 2-3 minutes in boiling salted water. Refresh in cold water, drain, then blend to a chunky puree in a processor with ricotta and zest. Season the mixture.
3. Whisk the oil with the lemon juice, salt and pepper in a bowl.
4. When ready to serve, spread the ricotta mixture over the pastry, flake over the trout and scatter with sprouts. Drizzle with the dressing and serve immediately.

Notes

• We used Tommy Finns Smoked Lemon Pepper Trout Fillet from supermarkets.
  
  
  
  
  COCKTAIL FRIDAY!....LET'S GET STUCK INTO....
  
  
  .....The Espresso Martini....
  
  We had it on good authority that this little treasure of a drink was like taking a trip into heaven and back...and they were right!...Wow!...what a gorgeous drink and most definitely up with with the top 10 cocktail faves for us.
  
  
  

1 ozcold espresso
1 1/2 oz Absolut® vodka
1 1/2 oz Kahlua® coffee liqueur
1 oz white creme de cacao

Pour ingredients into shaker filled with ice, shake vigorously, and strain into chilled martini glass. It should be somewhat frothy.

This is quite a sexy little concoction, so our recommendation this week is to pop on your favourite George Clooney movie...except dont choose Perfect Storm, because that movie was just plain silly!!...no, choose something with George where he is wearing nice clothes and he's romancing some lucky lady...ok, pop that in the DVD player, kick the shoes off, sip away and enjoy...relax...its Friday after all!

Until next week, when we will be checking out some more of the Andrew Martin new releases for 2011, plus so much more!  Hopefully Jen will tell us a bit about her honeymoon to Kangaroo Island.  She is having a great time apparently....we dont want all the details though thanks Jen!

www.charcoalinteriors.com.au

BUNNY POWER!...GOING TO THE CHAPEL...OUR LATEST ARRIVALS...CHAMPAGNE AND NOT A STRAWBERRY IN SIGHT!...VALENTINES DAY TREATS AND MORE....

THE YEAR OF THE RABBIT

Click here to getImages  &
Rabbit Pictures - Pictures

We are only a bunny hop, skip and a jump from Chinatown, and the area has been all abuzz with the Chinese New Year Celebrations.  They know how to party, with celebrations lasting traditionally for fifteen days.

This year, is the year of the Rabbit.  Last year, was the year of the Tiger.  This year, the sweet bunny rabbit is a symbol of A placid year, very much welcomed and needed after the ferocious year of the Tiger.

Good taste and refinement will shine on everything and people will acknowledge that persuasion is better than force. A congenial time in which diplomacy, international relations and politics will be given a front seat again. We will act with discretion and make reasonable concessions without too much difficulty.

A time to watch out that we do not become too indulgent. The influence of the Rabbit tends to spoil those who like too much comfort and thus impair their effectiveness and sense of duty.

Law and order will be lax; rules and regulations will not be rigidly enforced. No one seems very inclined to bother with these unpleasant realities. They are busy enjoying themselves, entertaining others or simply taking it easy. The scene is quiet and calm, even deteriorating to the point of somnolence. We will all have a tendency to put off disagreeable tasks as long as possible

Money can be made without too much labor. Our life style will be languid and leisurely as we allow ourselves the luxuries we have always craved for. A temperate year with unhurried pace. For once, it may seem possible for us to be carefree and happy without too many annoyances.....we are liking this forecast for 2011, it ticks all the boxes! We should go off to some quiet spot to lick our wounds and get some rest after all the battles of the previous year.

NEW ARRIVALS

We have had some more beautiful new arrivals this week.  Each unique in its own way and just may be what you have been looking for!

Black Chinese Cabinet – originated Shanxi Province, simple clean lines indicative of the Ming Dynasty influence through the Qing era.

Elmwood timbers with black stained finish. Circa 1890’s.

Side  Cabinet in natural Elm Timbers, drawers with carved detailed inlay and hinged cabinet doors, Chinoiserie influence, Qing Dynasty.

Shanxi Province.

www.charcoalinteriors.com.au

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LOVE IS IN THE AIR.....in more ways than one this week...

Well, as well as being Valentines Day (aka Singles Awareness Day) on Monday, its also a very big weekend coming up for us all here at Charcoal Interiors.  We have a wedding to attend!  Jen and Pete the Greek are getting hitched on Sunday the 13th of February in beautiful Sth Australia.  Its going to be a 'Wedding Weekend' in actual fact, with VIP tickets to Kate Ceberano including dinner amongst the vines at Bird In The Hand Winery on Saturday and then Sunday is the big day with the ceremony at Jens brother and sister-in-laws property 'Bon-Haye' vineyards.  And so, the showroom will be closed this Saturday 12th and Sunday 13th February, with trading back as usual on the Tuesday 15th (we are closed on Mondays).

We will have all the pics of the special day in upcoming posts...so stay tuned...

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COCKTAIL FRIDAY

Click here to getImages  &
Champagne Glasses Pictures - Pictures

Well, Champagne really is the nectar of lovers and what better way to celebrate Valentines, Wedding Day or any other special occasion than with a glass of bubbles.  Champagne was invented by French Monk Dom Perignon...true story.  A few years back, the laws were changed as to naming Champagne..Champagne, due to the fact that the French had the copyright to the name and usage of it.  So, we now have to call ours 'sparkling wine' which kind of takes the fun out of really...however, the good news is that our sparkling eines here in Australia are still made using the same traditional Champagne method...hence, you will see on the bottle of a true Champagne bottle 'Methode Champenoise'.  

We actually have some great Champagnes here in Australia and one of my faves is Grant Burge.  They make an excellent buttery style that is affordable and yet very rich and indulgent. Here's a little twist on the usual long stemmed flute with a piece of strawberry bunged in it (have never been a fan of that really....).

Champagne served with Wild Hibiscus flower.  I have tried this before and its absolutely gorgeous.  Wild Hibiscus flowers can be found in any gourmet food store.  I know they sell them at the James St Markets here in the Valley.  So easy to serve up too.  Just place one of the flowers into the glass and then top with bubbles.  They spring to life and look divine.  You can eat them too...yes and they taste amazing.  Pretty sure there would be some kind of vitamin content in them since they are a plant and all.....so there you go, nutritious and an indulgence.  Just dont quote me on that....

Being big fans of citrus flavours here...lets not get started on limes, and theres a glut at the moment so they are so affordable and available.  But I digress...  This is a very classic way to serve up champagne if you love citrus.  Simply add a dash of Limencello to your glass of bubbles and garnish with a swirl of rind.  The look is fresh and sophisticated and I find this drink to be really refreshing also...but pace yourselves and be sure to alternate with water otherwise you could end up anything BUT refreshed and sophisticated!

CHOCOLATE....'IS' LOVE....

VALENTINES DAY CHOCOLATE TARTS

You know I just couldnt believe how easy these little Valentines Day Chocolate tarts were to make, so I  had to share the recipe.  To me, love comes in many forms.  When I was single I would send a Valentines Day card to myself...I have had dear friends send me flowers and vice versa...I have sent my parents a card on Valentines Day to say how much I love them and what they mean to me...and same for my children...and then theres the flowers from Pete the Greek and beautiful card etc...  So...you dont have to be in a relationship to enjoy Valentines Day, which really is, to me, a celebration of love in all its forms.  So, to show yourself and others how much you care...make these...they are easy to make and taste deeeelish!

Image via Taste

You don't need heart-shaped pans to cook something which says I love you - dust a heart on this Snickers' laden tart and it will have the same effect! Happy Valentine's Day.

Makes 4

Ingredients

• 2 x 60g Snickers bars, finely chopped
• 100g dark chocolate, roughly chopped
• 1/4 cup pure cream
• 1 egg
• 2 egg yolks
• 2 tablespoons caster sugar
• icing sugar mixture, to serve
• PASTRY
• 1 1/2 cups plain flour
• 1/4 cup caster sugar
• 125g butter, chilled, chopped
• 1 egg, lightly beaten

Method

1. Make pastry: Place flour, sugar and butter in a food processor. Process until mixture resembles fine breadcrumbs. Add egg. Process until dough just comes together. Turn pastry onto a lightly floured surface. Knead until just smooth. Shape into a disc. Cover with plastic wrap. Refrigerate for 30 minutes.
2. Preheat oven to 180°C. Grease four 3cm-deep, 10cm (base) loose-based fluted tart pans. Roll out pastry between 2 sheets of baking paper until 5mm thick. Using a 13cm cutter, cut 4 rounds from pastry. Line pans with pastry. Refrigerate for 10 minutes.
3. Place pans on a baking tray. Line pastry cases with baking paper. Fill with uncooked rice or ceramic pie weights. Bake for 12 to 14 minutes or until edges are light golden. Remove baking paper and rice or pie weights. Bake for 5 minutes or until base is light golden. Set aside to cool.
4. Meanwhile, reduce oven to 160°C. Divide Snickers between pastry cases. Combine chocolate and cream in a small saucepan over low heat. Cook, stirring, for 3 to 4 minutes or until melted and smooth. Allow to cool for 5 minutes.
5. Using an electric mixer, beat egg, egg yolks and sugar until light and fluffy. Add chocolate mixture. Fold in until just combined. Pour mixture into pastry cases. Bake for 25 minutes or until just set. Allow tarts to cool in pans for 10 minutes. Refrigerate for 2 hours or until cold. Dust tarts with icing sugar to form a heart shape (see note). Serve.

Notes

• To make an icing sugar stencil, cut a 12cm circle from a piece of paper. Draw an 8cm heart shape on the circle and cut out, leaving circle intact. Place stencil on tart. Dust heavily with icing sugar to form heart shape.
• Tip: Dust icing sugar on cooled tarts, otherwise icing sugar will dissolve.
  
  
  
  
  Until next week.....
  
  

Cathie, Colette and Jen xxx

www.charcoalinteriors.com.au

HAPPY NEW YEAR! LET'S START THE YEAR RIGHT WITH SOME BLACK BUBBLES,OUR BELLE MAGAZINE AD, NEW YEAR RESOLUTIONS, 50% OFF SALE LOVERS SALE!!...SUMMER SALAD AND MORE....WELCOME 2012!

HAPPY NEW YEAR!....THEY SAY YOU GOT A RESOLUTION.....??

Well, its back into the thick of it...we have flung the doors open and its back to business as usual this week.  We had a great, relaxing break.  Jen went down to South Australia to spend time with family, Cathie relaxed, read books and painted a room in her apartment and Colette spent time out on her back deck flicking through magazines, reading, spending time with the grandkids and pretty much, just recharging.  Brian?...well he did what he does best....slept.

Here's our resident mascot Brian, looking rather exhausted after a HUGE Christmas Day meal.

The beginning of the New Year seems to be a great time to reflect, and contemplate, re-evaluate and goal set for the rest of the year.  Jens goal is to get stuck into some creative endeavours at home, Cathie wants to be more time efficient...due to time flying way too fast last year!  Colette, after much contemplation simply wants to keep a positive attitude at all times (which I think she does anyway..so if theres room for improvement look out!...shes going to be a 'Powerhouse of Positivity'....there's just no space for the negative!  And Brians New Years resolution is just to get more treats :-)

And so, as we forge ahead into the year of 2012, we extend to all of you our best wishes.

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HAVE YOU SEEN OUR AD IN THIS MONTHS BELLE MAGAZINE?

Last week, after getting an excited call from a friend, I raced out to grab my copy of the latest Belle Magazine!

Turn to page 193...and voila!...our latest Charcoal Interiors ad.

Thanks to Damien Bredberg, photographer extraordinaire, we are now proudly showing off to all our ad campaign.  So far, the general consensus is Love, Love, Love!  And we wholeheartedly agree.

Our Ad.  From left - Craig, Rob, Colette (little Colette), Sophia (seated) with Brian the dog, Colette (big Colette), Cathie on ladder, Jen and Pete the Greek.....

Glynis Austin from Glynis Glynis Austin Properties popped in today, and we couldnt let her leave without showing off our latest ad campaign.  Here she is (left) with Designer Colette Venardos (right) having a look through Belle Mag.....and as you can see by my computer screen...yes...I am actually working!

Would you like to see more of our showroom?

Just click on the link!

Charcoal Interiors

And so, if you have spent the holidays deliberating on exactly what you should be doing with your space at home, give the design team here a call.  No job is too big or too formidable.  We just love design and want to help make this year, YOUR year to tie up all the loose ends and create a home space you will adore.

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SALE!

We have started the year with a bang...exclusively to our Facebook and Blog readers we are offering over 50% off of selected accessories.

Be quick as these last pieces will not last.  Our Moroccan Lantern range is now further reduced down.

Pop in to 59 Doggett St this weekend to see what all the fuss is about!

Birdcages, Lanterns, Urns, Selected Greenery, Moroccan Lanterns, Original Artworks and more!

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I find it interesting listening to people on the street talking about the weather at the moment..."It's just sooooo hot"...yep..its hot..its Summer and surprise surprise...this is Queensland :-)

We relish the heat, because it brings more excuses to wear strappy Maxi Dresses, night swims after work, barbecues instead of oven cooking, Sparkling Shiraz (nice and cool out of the fridge) and of course...salads!

This recipe for Asian-style Chicken Salad is a real winner and ticks all the boxes...no cooking, healthy, light and very flavoursome!...not to mention budget friendly too.  Just the thing to make on a nice balmy Aussie Summer Evening....

We used 'Bon Haye' quality Olive Oil, derived from 100+ year wild olive trees....in stock in our Gourmet Provisions section of the showroom now!

ASIAN-STYLE CHICKEN SALAD

Ingredients (serves 4)

• 320g (2 cups) shredded Woolworths Country Style Roast Chicken
• 250g wombok (Chinese cabbage), shredded
• 4 shallots, trimmed, thinly sliced
• 1 carrot, coarsely grated
• 1 small red capsicum, halved, deseeded, thinly sliced
• 30g (1/2 cup) bean sprouts, trimmed
• 20g (1/2 cup) watercress sprigs
• 2 tbs rice vinegar
• 1 tbs soy sauce
• 1 tbs hoisin sauce
• 1 tbs olive oil - we used Bon Haye Olive Oil.
• 1 tsp sugar

Method

1. Combine the chicken, wombok, shallot, carrot, capsicum, bean sprouts and watercress in a large bowl.
2. Combine the vinegar, soy sauce, hoisin sauce, oil and sugar in a small bowl. Add to the chicken mixture and toss to combine.
3. Divide the salad among serving plates to serve.

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IT'S A NEW YEAR...AND ITS COCKTAIL FRIDAY!

SO LET'S CELEBRATE WITH SOME BLACK BUBBLES!

AND NOW FOR SOMETHING A BIT DIFFERENT....

It's been described as 'Black Cherry Soda' but these magenta bubbles are a lot more sophisticated.

Being lovers of Shiraz, but finding the weather rather non-conducive to red wine tipples, we found this Shingleback Sparkling Shiraz on a recent visit to ''Red Poles' Restaurant and Gallery in South Australia.  Now we are hooked on the stuff.  Served chilled, this makes a refreshing change for those red wine lovers who are looking for an alternative after hours quaff.

We like ours by the pool whilst splashing our sore and sorry feet after a big day at the showroom.

Give it a go....its the best local sparkling red we have found!

Loving this quirky take on tasting notes for the Shingleback....clever...and very accurate!

Shingleback Website

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UNTIL NEXT WEEK

Thank you to Maria who took the time to send us her New Years resolution for 2012, which was "Less work and more play!"  We agree wholeheartedly with that sentiment.  Also, thanks to Greg with his "Make more time for family and friends" resolution...and there can never be enough of that Greg.  Sheena wants "Travel, Travel, Travel!!"....and we give that the big thumbs up too.

Whatever it is that you want to achieve this year, we are behind you 100%  Our prediction is for Dreams to Come True in 2012!

Until next week.  Wishing you all a fabulous weekend.  Be nice to yourselves.....

The Charcoal Team

xxx

www.charcoalinteriors.com.au

LAST MINUTE SHOPPING GIFTS FOR DAD & THE CHILLI LOVER UNDER $30!...DIVINE WAYS TO DRESS UP YOUR CHRISTMAS TABLE...OUR BIGGEST BARGAIN EVER!!....BRIAN THE SPOILT POOCH...TOO EASY ALFRESCO CHRISTMAS FARE....PIMMS COCKTAIL WITH A ZING...AND MORE! WISHING YOU ALL A VERY, VERY MERRY CHRISTMAS! THE CHARCOAL TEAM XXXX

DECK THE HALLS!
CONTEMPORARY CHRISTMAS TREES, OLD FASHIONED CHRISTMAS DECORATIONS, DO IT YOURSELF GIFT WRAPPING IDEAS AND MORE!

Well, here we are with Christmas Day almost upon us.  Although they say its a time for the children, my favourite quote is 'Never Lose Your Childish Enthusiasm' and so we are just big kids here, enjoying the excitement and fun of the season.

The showroom is just bursting with all things Christmas, including our new contemporary Christmas Trees in white.  We have medium and large.

Loving our gold acorns in various sizes....lets see the chipmunks try to store these in their cheeks!

We bring back the romance of another era with our hand crafted danish baubles in an array of shapes and sizes.

Our Rudolph.....

Our stunning black urn filled with festive silver branches, surrounded by French Handcrafted Limoges dinnerware.

A French Christmas...?

Here's our biggest secret for the year...Our 'Cosmo' Clock is just over a metre squared in size and fully functioning, with rustic style frame, hands and patina - only...wait for it...$125!
We have two available and they will go!...be quick.

www.charcoalinteriors.com.au

We have so many beautiful decorations for your Christmas Table...pop in and have a browse.
Also check out our range of Gourmet Provisions and hampers.  We have your last minute Christmas shopping all wrapped up...literally!  Our hamper packs start at just $20!..and all wrapped and ready for giving.
Looking for something special yet affordable for Dad?  Look no further than 'The Dad Pack' which includes a bottle of quality Sth Australian Red Wine by Bremerton and our scrumptious Chilli Almonds...a great prezzie for the Dad who likes to kick back and watch the cricket with a tipple and a snack!
Or...our Chilli Lovers pack with Matchetts Chilli Jam, Chilli Fire Chutney and Chilli Almonds, once again all wrapped up and ready to give to the loved one who likes things hot!

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After all the inspiration last week from the team at Inside Out mag, Jen got stuck into some creative gift wrapping.  Using butchers paper, ribbons and cut outs from pieces of recycled card, she came up with something a bit different.

Butchers Paper and some cutouts from recycled card...then with string tied around the box...but the kids all want to know...Who's Joy?? hehe

Gift tags made from recycled card and cutouts.

Heres one for our neighbours son, who incidentally has been knocking on our front door for the last 2 weeks since he found out we had bought him a gift...so we thought we should make it special for him...down to the wrapping paper :-)

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ONE SPOILT POOCH....

This week, our lovely customer Sandrine popped in with a gift...for Brian the dog!

Sandrine frequents the showroom weekly for her Gourmet Provisions, but really we think its to see Brian.

Pop into the showroom anytime for you free pat!  

Here he is receiving his gift from Sandrine...a 'Chop' squeaky toy!

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....ALFRESCO CHRISTMAS FEAST....

To compliment our Alfresco menu from last week, we have a great salad and potato recipe.  This is easy, delicious food that can be made in a snap, and will be devoured in seconds.

BARBECUED PUMPKIN, RED ONION AND SPINACH SALAD

Ingredients (serves 12)

• 1 (about 1.5kg) butternut pumpkin, quartered lengthways, peeled, seeded, thinly sliced
• 1/4 cup (60ml) extra virgin olive oil
• 3 red onions, cut into wedges
• 300g baby spinach leaves
• 200g feta, crumbled
• 1 tbs wholegrain mustard
• 2 tbs red wine vinegar

Ingredients (serves 12)

• 1 (about 1.5kg) butternut pumpkin, quartered lengthways, peeled, seeded, thinly sliced
• 1/4 cup (60ml) extra virgin olive oil
• 3 red onions, cut into wedges
• 300g baby spinach leaves
• 200g feta, crumbled
• 1 tbs wholegrain mustard
• 2 tbs red wine vinegar

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CUMIN SALTED 'SMASHED' POTATOES

Ingredients (serves 12)

• 4kg chat (baby coliban) potatoes
• 1/4 cup (60ml) olive oil
• 1 tbs cumin seeds
• 2 tsp sea salt flakes - we used Port Willunga Fine Foods Sea Salt with Desert Lime and Rosemary...sooo good!

Method

1. Preheat oven to 220°C. Place potatoes in a saucepan and cover with cold water. Place over high heat and bring to the boil. Reduce heat to medium and simmer for 10 minutes or until almost tender. Drain well.
2. Reserve one-third of the potatoes and set aside (see note). Place remaining potatoes in a large roasting pan. Use the back of a wooden spoon to gently crush the potatoes. Drizzle with oil and sprinkle with cumin and salt. Season well with pepper. Roast in oven for 15 minutes or until golden brown and crisp. Place on a serving platter and serve immediately.

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MERRY CHRISTMAS!...AND HAPPY NEW CHEER!

OK, so you have had one of those Christmas lunches where the top pants button is now undone and you just want to lie down somewhere and have a snooze....so we need something light and zingy to pep you up in readiness for the next round of food.

We bring to you....the Pimms Cocktail, with refreshing lemonade, ginger ale and lemon and just that hint of alcohol will give you the zing and stamina needed to carry on into the Christmas evening fray! 

PIMM'S COCKTAIL

Makes

1 litre

Ingredients (serves 4)

• 4 cups ice cubes
• 1 lemon, cut into thin slices
• 160ml Pimm's No. 1
• 125ml lemonade, chilled
• 125ml ginger ale, chilled
• 1/2 Lebanese cucumber, cut into thin strips

Method

1. Place 1/2 the ice into a 1-litre capacity jug. Add lemon slices. Pour in Pimm's, followed by lemonade and ginger ale. Stir with a swizzle stick to combine.
2. Divide remaining ice among four tall glasses. Place a piece of cucumber in each glass then fill with cocktail. Serve.

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And so, this is the last blog for the year.  It's been a big year for all of us, and I suppose on reflection the amount of achievements, friends and experiences gained is pretty surprising.  Theres been a lot of travel, a new Gourmet Provisions section added to the showroom...heck..even a new showroom (that just seems like years ago now...)..Brian the dog...a wedding...loss of a beloved pet...Caths camel riding experience another highlight (did I mention I will never let her forget that...?)...the familiarity of our regular customers and the welcoming of the new into the showroom and as design clients.  It truly has been a great year...exhausting, but great!  And so, we are off to have a well deserved break starting this Saturday afternoon the 24th through to Monday the 9th January.

Stay tuned next year....we cant wait to get into your space again :-)

Happy Christmas, Love and Light to you all.

The Charcoal Team

Colette, Cathie, Jen and Brian the Dog

xxxx

www.charcoalinteriors.com.au