Schnitz & Bits!

Ckaos Admin - Thursday, April 03, 2014
Our April Kitschen Ckaos recipe is Wiener Scnitzel Slider with Slaw. This simple but delicious recipe has been beautifully deconstructed for our 2014 Ckaos desk calendar. Check in regularly to keep up to date with the happenings in the Ckaos studio, while you are here, why not sign up to our studio newsletter for more details on the inspiration behind our 2014 desk calendar, and other interesting design related news and views.

Weiner Schnitzel Slider with Slaw
Makes 8

Weiner Schnitzel
1/2 cup fresh white breadcrumbs
3 teaspoons finely chopped parsley
1/3 cup grated parmesan cheese
1 egg, beaten
¼ cup (60ml) milk
4 small (about 100g each) veal steaks (escalopes)
¼ cup plain flour
oil, for shallow frying
Lemon wedges, to serve

1/8th red cabbage, shredded
½ small carrot, shredded
2 spring onions, thinly sliced 
1 ½ tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1 teaspoon sugar
salt and freshly ground black pepper, to taste

8 slider brioche buns, toasted
purple microherbs

1. Combine the fresh breadcrumbs, parmesan and parsley in a large, shallow bowl, then set aside. Place the eggs and milk in a separate wide bowl and beat lightly to combine.

2. Place veal on a chopping board and flatten slightly with a meat mallet. Using a 7.5cm circle cutter cut rounds of veal to resemble hamburgers. Alternatively, for a more rustic appearance, cut each veal steaks in half to make two pieces. Season flour with salt and pepper, then dip veal pieces firstly in the flour, then into beaten egg and finally in breadcrumb mixture pressing to adhere. Refrigerate for 15 minutes.

3. Meanwhile, mix cabbage, carrot, spring onions in a bowl. In a separate jug, oil, lemon juice, Dijon mustard and sugar.  Season to taste. Toss through cabbage mixture.

4. Heat half the oil in a non-stick frypan and fry half the veal over medium heat for 1-2 minutes or until golden on one side, then turn over to cook other side for a further minute. Drain on paper towel, cover and keep warm. Top the base of the brioche buns with the weiner schnitzel, slaw and purple microherbs.

Just in case you missed out on the amazing Melbourne Now exhibition held at the National Gallery of Victoria, our designers Laura and Emma took a few pics to remind us of the great exhibition. This great e-book covering Melbourne Now is a great read. Melbourne Now celebrates the latest art, architecture, design, performance and cultural practice to reflect the complex cultural landscape of creative Melbourne.

A few of the Ckaos team braved the crowds recently and attended Melbourne’s White Night festival. Inspired by Paris’ Nuit Blanche, the international network of White Night programmes has grown to over 20 cities globally and Melbourne’s own unique interpretation of this worldwide phenomenon will capture your imagination. Celebrating our city’s passions – music, art, food, theatre, sport, fashion, film, design and performance.

Our creative director, Eleni’s passion for all things kitsch and antique is well known, so we thought we would bring you some of her discoveries. Enjoy!

We’re not saying she’s been working a little too hard…but our designer Emma has been seeing faces everywhere!

Relish the thought

Ckaos Admin - Tuesday, March 18, 2014
Our March recipe is Corn Relish. This simple but delicious recipe has been beautifully deconstructed for our 2014 Ckaos desk calendar. Check in regularly to keep up to date with the happenings in the Ckaos studio, while you are here, why not sign up to our studio newsletter for more details on the inspiration behind our 2014 desk calendar, and other interesting design related news and views.

Corn Relish

4 medium cobs fresh corn
2 ¼ cups white wine or cider vinegar
3/4 cup white sugar
1 medium onion, chopped
1 small yellow capsicum, chopped
1 small red capsicum, chopped
1 tablespoon yellow mustard seeds, crushed
1 tablespoon mustard powder
¼ cup white vinegar, extra
2 teaspoons salt
2 tablespoons corn flour

Place all ingredients, except the cornflour, in a large saucepan. Stir over low heat for 5 minutes, or until all the sugar has dissolved. Simmer for 50 minutes, stirring frequently.

In a small bowl, combine the cornflour and 2 tablespoons water. Add to the pan and cook, stirring for 3-5 minutes or until mixture boils and thickens.

Spoon immediately into clean, sterilized warm jars.  Use a skewer to remove air bubbles and seal. Turn the jars upside down for 2 minutes, then invert and leave to cool. Label and date. Leave for 1 month before opening to allow the flavours to develop. Refrigerate after opening. Keeps for 12 months.

Crush the mustard seeds with a mortar and pestle or place in a plastic bag and crush with a rolling pin or bottle of alcohol.

During the Christmas break our resident Tasmanian, Jenna, spent some quality time back home with friends and family, making sure she made the most of the beautiful weather and countless events on offer over the new year period. As with every trip back to Tasmania, a visit to MONA is guaranteed. The day consisted of hunting down all the new pieces throughout the museum and constantly being amazed at every turn. Favourite pieces from MONA include ‘Data’, (the wind machine, coloured illustrations). The day ended with basking in the sun, slouched in beanbags whilst indulging in a cheese platter, local ginger beer and enjoying some live jazz music. Bliss.

Our creative director, Eleni’s, passion for all things kitsch and antique is well known, so we thought we would bring you some of her discoveries. Enjoy!


is Australia’s Contemporary Graphic Art Fair that celebrates design, print and illustration. More than just an art fair Supergraph was a three day fiesta of graphic art and design. The fair featured leading graphic artists alongside our brightest emerging talent ensuring that there are original and limited edition artworks available for every taste and every budget starting at just $30. The inaugural Supergraph was held at The Royal Exhibition Building in Carlton


Licorice, summer holidays and giant blow up eggs!

Ckaos Admin - Tuesday, March 18, 2014
Our February recipe is Chocolate Licorice Mousse. This simple but delicious recipe has been beautifully deconstructed for our 2014 Ckaos desk calendar. Check in regularly to keep up to date with the happenings in the Ckaos studio, while you are here, why not sign up to our studio newsletter for more details on the inspiration behind our 2014 desk calendar, and other interesting design related news and views.

Chocolate Licorice Mousse
Serves 6-8

Licorice Mixture
100g soft eating licorice, chopped  
¼ cup water
¼ cup caster sugar

Chocolate Licorice Mousse
2 teaspoons gelatine
½ cup cold water
250g dark chocolate, chopped and melted
¼ cup pure cream
60ml licorice flavoured liqueur

Licorice Crunch
3 teaspoons plain flour
2 tablespoons hazelnut or almond meal
2 teaspoons dark brown sugar
1 teaspoon cocoa powder
10g butter, melted

Soft eating licorice, extra, to serve
pure cream, extra, to serve
fresh blackberries, to serve
blackberry sauce, to serve

Make Licorice Mixture by combining all ingredients in a small saucepan. Bring to the boil; reduce to a simmer and cook for 5-10 minutes, stirring occasionally or until licorice is soft. Process or blend until paste like and as smooth as possible. Divide mixture into two.

Make Chocolate Mousse by sprinkling gelatine gradually over water. Allow to stand and ‘sponge’ for 5 minutes. Microwave on HIGH for 10-20 seconds until gelatine has dissolved. Combine with one of the reserved licorice mixture, dark chocolate and cream until smooth. Pass mixture through a fine sieve and discard solids. Pour into a small shallow container and chill for 2 hours or until set.  

Make Licorice Crunch by combining remaining reserved licorice mixture with flour, meal, sugar, cocoa and butter until well mixed. Sprinkle over a lined baking tray and bake at 180C for 12-15 minutes or until browned. Allow to cool on tray. Break up pieces using a mallet or rolling pin to resemble coarse breadcrumbs.

To serve, spoon licorice crunch onto a serving plate and top with a scoop of chocolate licorice mousse. Serve with extra soft eating licorice, cream, blackberries and blackberry sauce.

Make blackberry sauce by processing frozen or fresh blackberries with a little icing sugar and pass through a fine sieve.  Discard seeds.

Over the holiday period, our designer Laura and her partner, Mitch, went on an adventurous ten-day road trip to explore what Tasmania has to offer. After driving 2,250km throughout the state, they visited MONA, Port Arthur, Tamar Valley, Bay of Fires and Cradle Mountain − just to name a few of the many places they stopped by during their travels. Laura and Mitch also took a scenic flight over Wineglass Bay, enjoyed the fresh Tasmanian seafood and fruit picking as well as many wine, cider, beer and cheese tours and tastings! The highlights of the trip for Laura were MONA, the Salamanca Markets and Wineglass Bay.

Erratic adventures in flora congregated at Luci Everett’s Flower Show exhibiti
on. “Fueled by a mossy head-haze and lavender dreams, Luci Everett pushes petals in a series of fresh, painterly and papery marks. Collage and mixed media pieces form a textured and vivid play in contrasts between the spontaneous and measured”.

On a recent trip to Sydney, Eleni, Christopher and the boys spent a fun afternoon exploring Exxopolis at the Sydney Opera House. UK company Architects Of Air created this extraordinary luminarium that traveled to the Sydney Opera House forecourt, to help celebrate their 20th anniversary.

So, what even is a luminarium? This word has been coined to describe an inflatable, colourful vinyl structure. Click here to watch how this incredible structure comes to life.

Welcome to Ckaotica for 2014!

Ckaos Admin - Tuesday, January 21, 2014
Our January recipe is Spaghetti with Olive Oil and Garlic. This simple but delicious recipe has been beautifully deconstructed for our 2014 Ckaos desk calendar. Check in regularly to keep up to date with the happenings in the Ckaos studio, while you are here, why not sign up to our studio newsletter for more details on the inspiration behind our 2014 desk calendar, and other interesting design related news and views.

Spaghetti with Olive Oil and Garlic
Serves 4

1 cup good-quality finely grated Parmesan Cheese
400g dried spaghetti
1/3 cup extra-virgin olive oil
2 cloves garlic, crushed
3 cloves garlic, thinly sliced
fresh parmesan cheese, finely grated, for serving

1. Line a baking tray with baking paper. Place 1-2 tablespoons of grated Parmesan cheese and form into a flat circle. Repeat with remaining cheese. Bake at 200C for approximately 5-10 minutes or until golden. Transfer to a wire rack to cool.

2. Cook pasta in a large saucepan of boiling water until al-dente.  Reserve ¼ cup of the cooking liquid and keep pasta warm.

3. Heat oil in a large frying pan over low-medium heat. Add garlic and cook for 2-3 minutes or until fragrant – the garlic can slowly brown but do not allow to burn. Add pasta and reserved cooking liquid. Season to taste with sea salt and freshly ground pepper. Cook, tossing, for 1-2 minutes or until heated through. Serve topped with either whole or crushed parmesan crisps and extra fresh parmesan, if desired.

Add dried chilli flakes for a kick of heat if desired.

4. Take a photo of your dish and post it on our Facebook page. The best photo at the end of the year will win a special Ckaos hamper of goodies.

The Big Design Market is the biggest market of its kind in Australia, bringing together the best of independent Australian and International design over three huge days. The iconic Royal Exhibition Building provided a stunning backdrop for fashion and accessories, homewares and textiles, lifestyle and kids' products, stationery and books.

Our designers Jenna and Laura both attended The Big Design Market during December 2013. They managed to take some lovely snaps on what was on offer along with the beautiful handmade paper installation project ‘One Million Stars to End Violence’ by Maryann Talia Pau. Laura also picked up a colourful hand-painted bowl and broach from Martinich&Carran while she was there.

The Hungry Workshop opened their doors to the public on Saturday 14 December, which our designer Laura went along to on the day. There were many prints and cards on sale as well as various letterpress print demonstrations.

Our talented designer Laura really enjoyed the opportunity to use one of the letterpress machines herself to press her very own print, which she was allowed to keep and is planning on getting framed to hang up at home.

We recently went along to the screening as part of The Shadow Electric Open-air Cinema at the Abbotsford Convent. In its third season, The Shadow Electric revolves around a summer of music, food, drink and a huge program of documentaries, 80s classics, cult flicks from the vault and the best 2013 studio releases. The program extends until the end of January, so why not drop by and check it out for yourself!

Raisin the bar

Ckaos Admin - Sunday, December 08, 2013
Need to make a fruit cake this Christmas? Here’s a simple recipe that will take your baking to a whole new level. It’s easy to make, tastes fantastic and you can decorate it with whatever festive design takes your fancy. From all of us at Ckaos, we’d like to wish you a safe and happy festive season. Our studio will be closing on 20th December and we’ll be back on board on 15th January. Cheers!

Date, Raisin and Tawny Fruit Cake
Makes 1 cake

375g raisins
250g sultanas
250g pitted dried dates, roughly chopped
200g butter, chopped
½ cup tawny (formerly known as port!)
1½ cups firmly packed dark brown sugar
3 eggs
1 cup plain flour
1½ cups self-raising flour
2 teaspoons mixed spice
½ teaspoon bicarbonate of soda
100g blanched almonds

1. Grease and line a deep 22cm round cake tin with two layers of greased baking paper extending paper 5cm above rim.

2. Place the dried fruit, butter, tawny and sugar in a large saucepan and bring to the boil. Reduce heat to low and simmer for 5 minutes, stirring constantly. Remove from heat and cool until lukewarm. Add the eggs one at a time, beating well between each addition. Sift flours with the spice and soda and stir into mixture until thoroughly combined.

3. Spoon into the prepared tin and decorate the top of the cake batter with whole almonds as desired. Bake at 160°C for 1½ - 2 hours or until a skewer inserted in the centre of the cake comes out clean. If the cake appears to be over-browning, cover with several sheets of baking paper. Cool cake in tin for 30 minutes before transferring to a wire rack and cool before removing paper.

4. Take a photo of your cake and post it on our Facebook page. The best photo at the end of the year will win a special Ckaos hamper of goodies.

Each year, Positive Posters holds a design competition that lasts for two months where designers are asked to submit posters that catch our attention and get us talking about an issue the designer thinks is important. Last month, our designers Emma, Jenna and Laura attended their 'Thirty' exhibition at £1000 Bend to take a look at the top thirty posters from the 2013 competition.

The winner was Calvin Hui from Australia, with his poster ‘Love Wins’.

Positive Posters: Our goal is to increase the number of conversations that happen between people about the issues that have an impact on world. We believe that conversation leads to learning and learning leads to action and doing. For some people, words are a great way to learn, but for others an image can be just as effective if not more. We started Positive Posters so the worlds’ designers could show people what they care about and what they think we should be talking about.

Our designer at large, Kerrie, recently sent us this updated photo of her gorgeous son Logan. He’s certainly growing fast!


Recently the team at Ckaos bade farewell to a dear colleague, amazing designer and treasured friend. John, our studio manager has hung up his mouse after 35 years in the design industry to begin a new adventure. A new journey of learning and opportunity. We wish you every ounce of success in your new career John!


Here’s a peek behind the scenes at our Kitschen Ckaos photo shoot.

Ice, ice baby

Ckaos Admin - Friday, November 15, 2013
Summer is only a month away. It’s time to get out those ice cream scoops and indulge in a little bit of frozen goodness. And the only thing better than ice cream is really good ice cream. In our November Kitschen Ckaos recipe of the month we show you how to make some vanilla ice cream that will melt in your mouth. You’ll need an ice cream machine to make this one (and maybe a gym membership at the end of summer), but we think it’s worth it.

Really good vanilla ice cream
Makes 1 litre       

300ml thickened cream
1¼ cups milk
2 teaspoons vanilla extract or 2 teaspoons vanilla paste
6 egg yolks
¾ cup caster sugar

1. Place the cream and milk in a medium saucepan and bring to the boil. Remove from heat; add vanilla and set aside for 5 minutes.

2. Beat eggs and sugar together with an electric mixer until thick and pale. Stir in warm cream mixture.

3. Pour mix into a clean saucepan and stir over low heat for 20 minutes or until custard coats the back of a spoon. Transfer to a bowl and cover with cling wrap and chill for 2 hours.

4. Churn custard in an ice cream machine, according to manufacturer’s instructions.

5. Take a photo of your really good ice cream and post it on our Facebook page. The best photo at the end of the year will win a special Ckaos hamper of goodies.

Last month our junior designer Laura flew off to Brisbane for a weekend getaway. While she was there she visited the Queensland Art Gallery as well as the Gallery of Modern Art (GOMA). Here are a few snaps of her favourite pieces.

She also took a trip to the West End Markets to check out what the local produce and handcrafts had to offer.

Simply delicious

Ckaos Admin - Wednesday, October 09, 2013
Calling all nervous cooks! Our October Kitschen Ckaos recipe is one of our easiest yet. It’s a great one to get the kids involved in or to whip up the night before guests arrive. You could make a swirl like we have, or invent your own design. Or you could shape your cake into numbers for a special birthday. That’s got to be easier than baking a chocolate cake in the shape of an 83. Have fun!

Lemon Ginger Roll
Serves 6        

¼ cup caster sugar
¼ cup water
rind of 1 lemon, thinly sliced
300ml thickened cream
1 cup good quality lemon butter or curd
250g packet gingernut biscuits

1. Combine caster sugar and water in a small saucepan until dissolved. Bring to boil, add lemon rind and simmer for 5 minutes or until rind is tender and syrup has reduced slightly. Cool.

2. Beat cream with an electric mixer until whipped. Fold ½ cup of whipped cream into the lemon butter. Set remaining whipped cream aside in the fridge.

3. Spread one side of each gingernut biscuit with a generous dollop of lemon cream. Repeat with remaining biscuits. Arrange on a serving platter overlapping in a spiral. Chill for 6 hours to soften.     

4. To serve; pipe or spoon remaining cream over the centre of the cake. Top with lemon rind strands and drizzle with lemon syrup.  Serve.

5. Take a photo of your cake and post it on our facebook page. The best photo at the end of the year will win a special Ckaos hamper of goodies.


Last month our junior designer Laura won a double pass to attend the Australian Premiere Screening of Design Is One: Lella and Massimo Vignelli, a film by Kathy Brew and Roberto Guerra as part of Monash University’s Volume Control Speaker Series 2013. The film encompasses the lives of Italian-born husband and wife design duo, Lella and Massimo Vignelli who are among the world’s most influential designers. Their work focuses on simplicity through the use of basic geometric forms, which is the core of Modernist design.
The film explored Lella and Massimo’s achievements in industrial and product design, graphic and publication design, corporate identity programs, architectural graphics, exhibition, interior and furniture design. Furthermore, their work has earned worldwide respect and numerous national and international awards for over 40 years. One of their most notable projects includes the NYC Subway Diagram.
Laura found the film very inspirational and would like to share the following as food for thought, which is reflective of the Vignelli design philosophy: when you’re ahead of your time, it means others are behind; and, if you can’t find it, design it.
Check out a preview of the film here.


Whilst exploring Flinders Lane during lunchtime one of our junior designers, Jenna, stumbled across the windows of Craft Victoria and noticed it was adorned with some very recognisable art. Melbourne-based illustrator and artist Beci Orpin has transformed the windows of Craft Victoria with a collection of fun geometric shapes created out of wood and paper. The vibrant installation is an extension of the work that she creates in her sketchbook, and is described not so much as finished pieces, but rather more of an experiment. Beci’s work will be featured in the windows of Craft Victoria from now until the 19th of October 2013. Check out other great installations at the Craft Victoria website.

Emma from the studio has been busy making beautiful art out of coloured artifacts!
“It’s going to be a stage decoration at a festival. All of the items come from my bowerbird like collection. I wanted to give these items that would be usually considered junk another life, grouping them together like this in colour groups makes them have an impact that they wouldn’t have as individual items."

Spring into September

Ckaos Admin - Friday, September 06, 2013
Mascarpone cheesecake with espresso swirl… need we say more? Heaven on a plate - and perfect for entertaining this spring. We dare you not to love this one!

Mascarpone cheesecake with espresso swirl

1 cup freshly brewed espresso coffee
½ cup sugar
250g sponge finger biscuits
250g cream cheese, softened
200g mascarpone
½ cup caster sugar, extra
300ml cream
3 teaspoons gelatine, dissolved in
¼ cup boiling water, cooled
2 eggs, separated
1 tablespoon sugar, extra

1. Combine coffee and sugar in a small saucepan over heat until sugar has dissolved. Bring to boil, reduce heat and simmer for 15 minutes or until the syrup has reduced to ½ cup. Cool.

2. Line and base and sides of a 24cm springform pan with baking paper. Trim approximately 1cm of the ends of each sponge finger biscuit and arrange standing upright around the edge of the pan. Cut up any remaining fingers and place with offcuts in the base of the pan.

3. Beat the cream cheese with an electric mixer until smooth. Add the mascarpone, sugar, cream, gelatine mixture, 2 tablespoons of the espresso coffee syrup and egg yolks and beat again until slightly thickened.

4. In a separate clean bowl, beat the egg whites until stiff peaks form. Add the 1 tablespoon sugar and beat until dissolved. Fold into the cheesecake mixture. Pour mix into prepared tin and chill for 3-4 hours or until set. Serve drizzled with remaining syrup.

5. Take a photo of your cheesecake and post it on our facebook page. The best photo at the end of the year will win a special Ckaos hamper of goodies.

Sex, Drugs and Helvetica
A couple of weeks ago, our junior designer Laura attended the Sex, Drugs & Helvetica design conference at the Melbourne Convention Centre where six local and international speakers provided an insight into the different facets of graphic design.
From publication design to way-finding, product design and web as well as identity design, each speaker focused on a specific project and discussed its development from initial briefing through to the end result. It was a great opportunity to see how the design process unfolds in order to bring an idea to life. It was also beneficial to see how each studio dealt with the highs and lows of their project as well as various technical and production aspects.

Laura especially enjoyed Dominic Hofstede’s project, Hungry. She was also lucky enough to have some of her questions voiced to three of the speakers during the Q&A session. Here are some snapshots from the conference.
This week Eleni, our creative director, and Steffen Pedersen, one of the many very talented photographers Ckaos works with, travelled over 1600km in two days through the Western District of Victoria to shoot and art direct for Deakin University.

Between work, Eleni managed to squeeze in a few moments to capture some beautiful photos through Instagram, which kept all of us in the studio updated as to her whereabouts. Check out these images below and many more on Instagram, and why not follow us while you are there.

Speaking of country Victoria, Laura also popped home to her family’s farm for the weekend and took her share of stunning photos.

Bake away your blues

Ckaos Admin - Wednesday, August 07, 2013
The days are slowly getting longer and the nights shorter, who needs a better reason to bake a tart! Our Hazelnut Tarts with Blood Oranges are guaranteed to fill your kitchen with all sorts of delicious aromas. Yum!

Hazelnut Tarts with Blood Oranges
Serves 6        

50g butter, softened
¼ cup caster sugar
1 egg, lightly beaten
1 ½ tablespoons plain flour
¼ cup hazelnut meal
2 sheets butter puff pastry, thawed
1 egg, lightly beaten, extra
3 oranges, segmented, to serve
thick cream, to serve

1. Make hazelnut frangipane by beating the butter and sugar together until light and creamy. Beat in the egg until combined. Fold through flour and hazelnut meal.

2. Cut 6 x 10cm circles and 6 x 8cm circles from the pastry. Place the 10cm circles on a baking tray lined with baking paper. Top evenly in the centre of each piece with hazelnut mixture. Brush outer edges with extra beaten egg. Using a sharp knife cut a spiral shape from each of the 8cm circles. Ease the pastry on top of the hazelnut mixture meeting the edges of the bottom pastry circle and press to seal. Brush tops evenly with egg.

3. Bake at 220°C for 10-15 minutes or until pastry is golden. Serve with fresh oranges and cream.  

4. Take a photo of your finished tarts and post it on our facebook page. The best photo at the end of the year will win a special Ckaos hamper of goodies.

Here’s a peek behind the scenes at our Kitschen Ckaos photo shoot. Kirsty, our talented food stylist got into the kitsch mood with her fabulous apron!
Taking a Breath!
Sometimes the pressure of deadlines can send our designers a little loopy. This month we share some of our favourite stress buster websites. Have some fun!
The 90's Button is a recent pot of gold (found by Emma).
Fun Switcher Cameron’s new favourite site, try combining Knight rider with any other sound for instant awesomeness!
Tokyo City Symphony
Giphy Animated GIF’s have also made a comeback in the studio!

While we’ve been bringing your our Soul series, Jenna, one of our talented designers has been working on her heart! Well Ckaos’ heart anyway.

Head, Heart and Soul

It’s time to meet the head, heart and soul of our team here at Ckaos. We are proud to continue our Soul series, introducing what drives each of our passionate creative team. John is our studio manager, juggling our deadlines, printing requirements and generally keeping us on our toes. We love John’s great ever-changing collection of shirts which brighten our days!

Want to find out more? Click on the images below.

Whoop, Whoop!

Ckaos Admin - Wednesday, July 10, 2013
Whoopie pies originated in the United States and have taken off around the world. So much so that we thought they were perfect for our Ckaos calendar. They are made from two round-shaped pieces of chocolate cake with a sweet, creamy filling sandwiched between. We created our Ckaos swirl with good old fashioned 100’s and 1000’s, not only do they look fabulous mimicking our Ckaos colours, they taste delicious. Whoopie!

Chocolate Marshmallow Pies
Makes 16

¾ cup plain flour
¼ cup self raising flour
1 ½ teaspoons bicarbonate of soda
½ cup cocoa powder
125g unsalted butter, softened
½ cup firmly packed brown sugar
1 egg, lightly beaten
1 teaspoon vanilla extract
2/3 cup buttermilk
100g white marshmallow
Icing sugar
Cocoa powder
Hundreds and thousands

1. Sift together flours, soda and cocoa. Beat the butter and sugar with an electric mixer in a medium bowl until light and fluffy. Beat in the egg, then vanilla and buttermilk. Reduce speed to low and add dry ingredients and beat until combined.

2. Place level tablespoons of mixture, 4cm apart, onto trays lined with baking paper. Bake at 180°C for 7-8 minutes or until doubled in size and firm on top when gently pressed. Cool on trays.

3. Place marshmallows and 2 teaspoons water in a microwave safe bowl and microwave on high for 10-20 seconds and stir until smooth. Spread the melted marshmallow over the base of half the rounds, then sandwich them together with the remaining rounds. Allow to set.

4. Combine icing sugar, cocoa powder and butter until smooth. Pipe or spread icing over the tops of the pies. Sprinkle with hundreds and thousands.

5. Take a photo of your delicious whoopie pies and post it on our facebook page. The best photo at the end of the year will win a special Ckaos hamper of goodies.

Ckaotic Travellers
Jenna recently traveled over to New Zealand for a three week skiing and touring holiday, while we missed her here in the studio we loved receiving her photos and updates. We thought we would share some of her holiday snaps with you.

Lake Tekapo, South Island.

Fox Glacier, South Island.

In an ice tunnel, Fox Glacier.

Look out point traveling from Wanaka to Fox Glacier.

Look out point traveling from Wanaka to Fox Glacier.

Question Time
Last Friday, Laura from the studio, attended the Australian Graphic Design Association Question Time, an event that invites creatives from the design industry to sit beneath the spotlight to answer varying questions on all things professional. It aims to promote an open, stimulating dialogue between students, young designers and established professionals.

Friday’s question time featured Andy Sargent from South South West, Jono Wallace from Alter and Tin & Ed from Tin & Ed.  Many interesting questions were posed to the panelists and some topics that were discussed included: starting up your own business; maintaining client relationships; the creative process and pitching your idea's; the pros and cons of developing a brand from scratch; and experiential questions targeted to particular projects. Laura found the event “provided the opportunity to create an open discussion amongst creative professionals.”

Head, Heart and Soul

It’s time to meet the head, heart and soul of our team here at Ckaos. We are proud to continue our Soul series, investigating what drives each of our passionate creative team. Christopher is one of the founders of Ckaos and is the studio’s resident Photoshop expert, illustrator and go-to guy! Christopher’s passions include illustration, getting outdoors, reading comics and keeping our studio manager John on his toes. So to sum him up, he is a big nerd with a creative twist!

Want to find out more? Click on the images below.