Showing posts with label table settings. Show all posts
Showing posts with label table settings. Show all posts

Wednesday, April 4, 2012

Sunday funday

We had the most magnificent birthday lunch at Kim's last Sunday - the SFC was the perfect venue and with good booze and food plus awesome company, good times were guaranteed.

Now, I'm no style guru, so make sure you pop over to White & Wander to find out deets of the theme (think clam shells and fishing nets, gorgeous!) so I'll put my efforts into describing the food.

Oh, the food!

Here's the hostess with the mostest in all her glory.

Hello mojitos!

My little contribution to the day. Nacho dip. So creamy. So good. Recipe to follow.

Best drinks bar I've seen in a long time. Kim made me my first ever negroni. And I liked it. A lot. (Although mine had a lot more OJ than this decadent recipe!)

Emma's handywork. Wowee.

Marinated chook, Greek oregano and garlic lamb and scrummy salsa salad (sweetcorn, avocado, tomato, spring onion, coriander, lime juice and bean mix - black beans if you can get them)

Calabrese salad, age old favourite of rocket, pear and parmesan. . . with walnuts. More chook.

Ta da! The table

My over filled plate. Complete with Kimberlee's Mum's secret potato bake.

I should mention there was also beautiful crusty sourdough and drinks coming out of our ears.

Then the icing on the cake as far as I'm concerned. . . . Magnums for sweets. Yummy!

Bursting at the seats and with our belts loosened, we sat our the back drinking Croser and challenging Pippa and Emma to artwork masterpieces . . . with chalk in the courtyard.

To top it all off, I left to meet other friends for a drink . . . then popped back to do it all again with leftovers later that night.

Best. Day. Ever!

Monday, December 19, 2011

Hype for hydrangeas

A visit to Granny's is always special, but the big bunch of flowers I always go home with just tops it off.

Her hydrangeas are beyond beautiful at the moment.

I think they're a gorgeous choice for a wedding or long lunch table centrepiece . . . 

Don't you agree?!

Friday, November 4, 2011

Lunch with heart

We had the most fabulous lunch at Sally's last week with guest of honour Kim honoured in true prep style.

Emma worked her magic to produce the most stunning table setting ever - totally gorgeous and so up my alley. Could it get any more perfect?

Art School Prep. Pink. Navy and white stripe. Ranunculus. Oh and a fabulous spread of food.

Read more about Emma's efforts here.

Doesn't she look fabulous in her Catherine Ogust dress? 

I'd better hold up my end of the bargain and supply the recipes!

This watermelon and feta salad is a favourite of mine. It just smacks of Summer and I make it at every opportunity. Perfect accompaniment for a summer BBQ - it's amazing how it can make even the most basic of sausages all of a sudden seem posh!

Over the years, I've played with a few variations on this salad and have come up with one that mixes a few together. Blokes are always wary of the unusual combination of flavours and textures - but they're the first to come back for seconds!

Watermelon Salad

Large quarter of seedless watermelon, removed from skin and diced into large chunks
1 block of feta (I like Danish for its creamy texture, but Greek tends to hold its shape better)
handful of pitted kalamata olives
half red onion, sliced very thinly
2 limes, juiced
handful mint and continental parsley, coarsely chopped
splash of olive oil
sea salt and cracked pepper
  1. Put the thinly sliced red onion in a bowl and pour the juice of the two lines over the top. Leave the onion to soak for a good half hour or so (this takes out the harshness of the onion and turns the juice a gorgeous pink)
  2. Lay the watermelon on a big flat platter and crumble the feta over the top
  3. Scatter the onion over the top, dot with olives and then sprinkle with herbs
  4. Pour the lime juice over the top of the salad and drizzle with olive oil and a sprinkle of sea salt and cracked black pepper
The next salad is a great leafy alternative that is lovely and fresh with the splash of lime (obviously flavour of the month in my kitchen!) 

Check back here for the recipe.

Sally and Emma created this delicious baked pasta dish - and they swear it's deceivingly healthy!

I don't have the exact recipe, but it was basically Lattina Fresh spinach ravioli with a homemade tomato sauce featuring onion, carrot and olives with a few dollops of low fat ricotta on top. Baked in the oven for a perfectly cosy lunch.

Dessert was out of this world ah-mazing. Sally outdid herself with cupcakes, chocolate brownies and lemon meringue pie (Emma's no fail recipe).

Derek's crushed raspberry tart was also a winner - such a refreshing and light end to a meal (thanks Donna Hay!)

Sally and Emma are living it up on the Gold Coast this weekend so I'll track down the dessert recipes later, but I have got my hands on the Donna Hay recipe for the crushed raspberry tart that Derek whipped up. I can imagine how totally fabulous it would be using Careme pastry - have you seen how high that stuff can puff?!

Crushed Raspberry Tart
(Recipe from Donna Hay)

375 g block store-bought puff pastry, thawed
1 egg white, lightly beaten
1 tbsp caster sugar (we used regular granulated)
2 cups raspberries
1 tbsp icing sugar

sour cream filling:
1 cup sour cream (I think it would work better with the really thick type)
1/4 cup single or pouring cream (half and half; we used whipping, mmm)
1/3 cup brown sugar
  1. Preheat oven to 180 degrees celcius. Roll out the pastry on a lightly floured surface and trim to a 20 cm square.
  2. Cut 8 strips measuring 1x20cm from the remaining pastry.
  3. Place the pastry square on a baking tray lined with non-stick baking paper. Brush with the egg white and place half the strips around the edge to form a border.
  4. Brush the borders with the egg white and place the remaining strips on top. Prick the base with a fork.
  5. Cover and refrigerate for 30 minutes. Sprinkle the pastry with caster sugar.
  6. Bake for 20 minutes or until golden.
  7. To make the sour cream filling, whisk the sour cream, cream, and brown sugar in a bowl until smooth.
  8. Combine half the raspberries with the icing sugar and crush lightly.
  9. Fold in the remaining raspberries. Spoon the sour cream filling over the pastry base and spoon raspberries on top.
And do you know one of the best things about the lunch (besides the great company, the delicious feast, the top tunes and the gorgeous setting)? It was the fact we were paying tribute to Pink Ribbon Day and raising money for breast cancer research.

Lunch with heart. I likey.

Wednesday, February 2, 2011

Watch out Nigella!

Snaps to the fabulous Emily who delivered her first ever dinner party on Sunday night.
She planned a three course menu, set the table with great style (using Vogue Living mags as placemats - divine!) and kept her cool despite the 43 degree heat!
Entree was a selection of three different pizzas - classic margherita; pumpkin, fetta, pinenuts and spinach; and lamb yiros with tzatziki and rocket.
Then we were treated to Donna Hay's chicken, haloumi and lemon skewers with a yummy citrus cous cous salad and rocket, pear and parmesan salad.
Topped off with those gorgeous little gelati cones covered in chocolate - you know, those TINY ones that you don't even feel guilty for eating?!
Anyway, the skewers were a hit and definitely worth adding to the recipe bank.
Well done, Miss Em!

Chicken, Haloumi and Lemon Skewers

Serves 4

2 x 200g chicken breast fillets, trimmed and cut into pieces
500g haloumi, cut into pieces
¼ cup (60ml) lemon juice
2 tablespoons olive oil
2 tablespoons chopped preserved lemon, flesh removed and rind rinsed (we just used normal lemon rind)
2 cloves garlic, crushed
sea salt and cracked black pepper
2 tablespoons olive oil, extra
1 bunch oregano
pita bread. to serve
baby spinach leaves, to serve
lemon wedges, to serve

Place the chicken, haloumi, lemon juice, olive oil, preserved lemon, garlic, salt and pepper in a bowl and toss to combine. Cover and refrigerate for 30 minutes. Heat the extra oil in a large non-stick frying pan or barbecue hot plate over medium heat. Thread the chicken, haloumi and oregano onto skewers and cook for 2–3 minutes each side or until the chicken is cooked through. Serve with pita bread, baby spinach leaves and lemon wedges.

Saturday, July 18, 2009

Sunday sensations

Paper bag menus, flavoured water and fresh as fresh flowers. Heaven on a table.
I just can't get enough of the prettiness of newly discovered blog Sunday Suppers. Seriously, would you get a load of this? STUNNING. With a capital S.
Food styling and presentation is something I've always adored and these guys hit it spot on. What a fabulous concept - food, friends and fun. My kind of night out. I'd love to set up one of these studio/workshop/restaurants in Adelaide. I looked into cooking classes for my birthday this year, but they were just way expensive and even though lots of them pegged themselves as 'classes', they were more demonstrations.
This blog is just so right up my alley - fabulous recipes, beautiful colours and amazing theming and colour. They just do it oh-so-well in the States, don't they?
Check out more images and recipes from Sunday Suppers here.