Backyard wedding

A few weeks ago we threw a beautiful little ceremony in a lush green backyard with cake, vows and flowers! Really when it comes down to it all you need is friends, love and of course good food. We all ate lots of mexican pulled pork tacos and an amzing cake from my friend Anna, we all lived happily ever after as well!

wood fired pizza and silver spoons...

So on a beautiful summer afternoon we were lucky enough to be shooting some great food at Jessies house from Follow Studio. It was a slightly Italian inspired adventure, but the guidelines included fresh tasty chic flavours to be enjoyed all year round.
We choose the freshly shucked pacific oysters with forvum vinegar and eshallot dressing, the tomato and buffallo mozerella salad, always a favourite, although I add the chillis and sumac for an extra kick. Try it, you will be addicted! Then the garlic and roesmary woodfired pizza, hard to refuse! But my favourite was the seared sea scallop with the fennel salad on the antique silver spoon, so elgant and chic yet the flavours so simple they speak for themselves, heaven.......

Wedding inspiration

A friend of mine sent me these beautiful photos of her friends wedding, I love how relaxed the settings are, everybody would be talking over the tables, such a grounded and earthy feel. Nothing too uptight, all the guests would feel at home and really let their hair down.

I was asked to quote on a wedding recently at 'The Pacific Club' at Palm Beach in Sydney, this is what I would imagine there. They have a beautiful thatched roof, old wooden floor boards and a drop dead view of the b each, slat air blowing in your hair and an amazing dusk wedding, with great food from Belinda Black catering of course and you would have a stellar evening!

Blood Orange Jelly

So on a windy spring day I decided to try my luck with the last blood oranges here of the season and make this jelly. So in Australia we call it a jam but its a recipe from a book a friend of mine, Ellie, introduced me to by Christine Ferber. A master of all things preserved, the recipe is as follows.

1.2kg Blood Oranges
750g grannysmith apples
1kg plus 1 cup sugar
750g water plus 200g
2 oranges
juice of 1 lemon

Rinse apples, remove stems and cut into 1/4s without peeling.
place in preserving pan with the 750ml water.
Bring to the boil and simmer for 30 min, Pour this preparation through a sieve lined with muslin. Let refrigerate juice over night, next day, measure out 500g juice, leave the sediment in the bowl to form a clearer jelly.
Squeeze the blood oranges, Measure 500g juice and put the seeds into a cheesecloth bag.
Rinse and brush the 2 oranges in cold water, and slice them very thinly into rounds.  Poach the rounds in the 200g water until the slices are translucent.
Add the apple juice and orange juice and sugar and lemon juice, and seeds in the cheese cloth bag, bring to the boil and stir occasionally, skim frequently for a clearer jelly.
Continue cooking on high heat, for 10min.
remove cheesecloth bag, return to boil. Put jam into jars and seal immediately.
For the actual recipe, the book is 'Mes Confitures', by Christine Ferber, the best preserving guide, or so says my Jamming buddies Ellie and Yossy from Brooklyn, NY.

We had great fun one summer shooting and preserving that every time i do this it now brings back so many fun memories, just what it is all about. Enjoy!

Spring Flea @ Good Company

Spring has sprung and we are celebrating so come and join us, on offer with be flowers, homemade jam and sweet baked goods. Also we will have swimwear from Sol Bellow and Shoshanna shoes also some vintage and new styling goods.

Cant wait to see you all!

Beautiful Palm Beach Wedding

I think I need to put up some inspirational shots for the week ahead. Here are some great snaps of the food we did for a dream wedding in January this year. The menu was Asian canape menu which worked beautifully with the climate and the environment. we had witlof and prawn with a gazpacho dressing, spicy pork meatballs with vermicelli on cute little bamboo forks, salt and pepper squid, with lime wedges and we used the chic Wasara paper goods, which really adds to the day. For starters they are disposable, you can save on hire, return and pick up and they look amazing.

This is defiantly one of my favourite functions. Elegant, stylish and the food went perfectly with a great passion fruit cocktail!

Good Company Launch

Ive added a few more photos from our talented in house photographer, Sophie Daley from My Lens Of Love. We launched our very lovely Good Company a few weeks ago which despite the rain we had a great day full of baby magnolia cupcakes, rose lemonade and homemade marmalade. There were friends, family and a few people coming to see what all the fuss was about.

There were also a few giveaways which included these beautiful bunches of sweetpeas, by Melinda Tulima, who also has great displays in the shop if you ever are up at Palm Beach on Sydney's Northern Beaches and your home needs a bloom or two, feel free to drop by and have a look.

As the weather warms up we will also be having a flea market so be sure to keep your eyes on this space, happy Tuesday.