The Hard Cheese

Ckaos Admin - Friday, November 13, 2015
Our November Kitschen Ckaos recipe is Cheese Churros with Romesco Sauce. Our 2015 calendar combines our love of food, photography and design. This year our mouthwatering recipes focus on the delicious world of cheese, so join us on our gastronomic journey of discovery!

Cheese Churros with Romesco Sauce

3 cloves garlic, unpeeled 
1 very ripe roma tomato, halved and seeded 
2 long red chillies , halved and seeded
2 small red capsicums
¼ cup blanched almonds 
¼ cup hazelnuts 
2 thin slices or 1 thick slices crusty white bread 
olive oil for cooking 
1 tablespoon olive oil
1 tablespoon red wine vinegar

1 cup water
30g butter
¼ teaspoon caster sugar
½ teaspoon salt 
150g plain flour 
½ teaspoon smoked paprika
2 eggs, lightly beaten (add eggs in food processor)
oil, for deep frying

3/4 cup grated Manchego cheese

Preheat oven to 200°C. Roast the garlic, tomatoes, chillies and capsicum for 10 minutes; removed tomatoes. Continue cooking the capsicums, chillies and garlic for a further 30-40 minutes or until capsicums, chillies have blacken and blistered. Wrap capsicums, chillies and garlic in plastic wrap or foil and allow to cool. When cool, peel capsicums, chillies and tomatoes and place in a bowl, discard stalks, skins and seeds. Cut the end off the garlic cloves and squeeze over garlic puree. Set aside.

Spread the almonds and hazelnuts on a clean baking tray and bake for 5 minutes or until toasted. Leave to cool. Heat oil in a frying pan over medium heat and fry bread for 3-5 minutes or each side or until golden, then break into rough pieces.

Place toasted nuts and fried bread in a small blender or food processor and process until mixture resembles coarse breadcrumbs. Add the reserved vegetables, olive oil, vinegar, salt and a little water if mix looks dry. Pulse until coarsely chopped and blended. Set aside.

Combine the water, butter, sugar and salt in a saucepan and bring to the boil. Once at boil, remove from heat and stir in flour, paprika and cheese. The mixture will form a stiff ball of dough. Cool for 5 minutes. Using electric beaters, beat in the eggs to form a soft, glossy dough.

Spoon the mixture into a piping bag fitted with a 1.5cm star shaped nozzle. Pipe 5cm lengths of the dough either onto a paper lined tray or directly into the oil and snip lengths with scissors. Deep-fry the churros in batches in the hot oil until golden brown and cooked through.

Drain well on absorbent paper then sprinkle with remaining Manchego cheese. Serve with Romesco Sauce.


It’s the cheese from La Mancha! Made from sheep milk, Manchego is a hard, Spanish cheese aged no less than 60 days and a maximum of two years. With the increasing popularity of Spanish tapas, this cheese has found it’s way on to many tasting plates throughout the world. Although increasingly available, Pecorino makes a slightly stronger, but good substitute. For a taste of Spain there is no substitution for this month's recipe.

Christopher recently entered the Illustrators Australia 9X5 Exhibition. This year will mark the 19th year of the exhibitions running, that showcases original artworks from professional illustrators. This year's theme is 'Playtime'. The illustrations are all formatted in 9"x5" format, based on a 1980's exhibition where such artists as Tom Roberts, Fredrick McCubbin and Arthur Streeton (of the Heidelberg School) painted their works of art on cigar box lids, which has similar proportions to 9"x5". Christopher's illustration, Saint Rich Uncle Penny Bags; Patron Saint of Games, encompasses games, tying in with a religious theme – someone you can pray to when you're playing a game of some sort. Rich Uncle Penny Bags is the central character, other games depicted are: Monopoly, chess, cards, the dice (which is the main element for most games), snakes and ladders, backgammon, scrabble, trivial pursuit and darts. Click here, to view the work in progress.

Jenna recently had a surprise birthday visit from her family and they ventured to Phillip Island for the day! Phillip Island is about 140km south-southeast of Melbourne. The island is known for its nightly waddling penguins and famous Motorcycle Grand Prix racing circuit. Jenna's day trip consisted of delicious food, tasty wine, great company, and beautiful scenery! Here is her favourite snap of the day.


Lilly, our latest industry placement student has been doing some interesting projects throughout her University semester this year. Having just wrapped up her third year of uni, Lilly recently completed a case study that required her to choose a topic that links directly to her placement studio. Lilly's case study was called 'Women in Design' and explores the idea that many women are underrepresented in graphic design, especially in key creative and decision-making roles (often due to stereotyped views of women's creative abilities).
Her intention was to find out more about the studio culture, attitudes and beliefs of the team here at Ckaos as it is a unique design workplace being predominantly female with a female creative director. Lilly interviewed several of the team members here at Ckaos about gender related issues and a females experience in the design industry. She was struck by the team's very positive, supportive and determined mindset – overcoming gender stereotypes to forge a more open, contemporary view of the identity of the designer. Lilly's topic is a very prevalent one in today's industry, and particularly relatable to our studio here at Ckaos. We wish Lilly all the best with her end of year results!

What could be better than some fancy letterpress on a Thursday evening! Laura recently went along to the lettering and letterpress exhibition, I'd Letterpress The Sh*t Out Of That. The idea for the exhibition came about in the Gold Coast departure lounge after the completion of typography exhibition, Typism. I'd Letterpress The Sh*t Out Of That celebrates and expresses the collaborative nature of the two crafts of lettering and letterpress, and the way eight letterers and one letterpress printer tackle the day. The exhibition featured an original piece by each artist, letterpress printed in limited edition. The 'Cactus!' print was live-lettered for exhibition goers by letterer, illustrator and graphic designer, Eliza Svikulis on the night. Take a look at the prints on offer here!

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All things Spice

Ckaos Admin - Tuesday, October 06, 2015
Our October Kitschen Ckaos recipe is Indian Spiced Paneer Curry. Our 2015 calendar combines our love of food, photography and design. This year our mouthwatering recipes focus on the delicious world of cheese, so join us on our gastronomic journey of discovery!

Indian Spiced Paneer Curry
Don’t let the quantity of ingredients daunt you - this is very easy to do and delicious!!

½ cup tomato paste
1 tablespoon tamarind paste (seedless)
1/3 cup water 
1 teaspoon chilli powder 
1 ½ teaspoons sea salt
1 tablespoon sugar 
2 teaspoons crushed fresh ginger
2 garlic cloves, crushed 
2 tablespoons desiccated coconut
1 tablespoons sesame seeds 
1 teaspoons ground cumin 
1 teaspoon coriander 
¼ cup vegetable oil
10g fresh curry leaves 
1 teaspoon nigella seeds
1 large dried red chillies, chopped 
½ teaspoon fenugreek seeds 
500g cauliflower florets 
150g okra, chopped  
200g Paneer cheese, cubed
1 punnet  cherry tomatoes
¼ cup chopped fresh coriander 

Combine the tomato paste, tamarind and water in a large bowl until smooth. Stir in the chilli powder, salt, sugar, ginger, garlic, coconut, sesame seeds, ground cumin and coriander until well combined. 

Heat oil in a large wok or frying pan. Add curry leaves, nigella, chillies and fenugreek seeds and fry for about 1 minute or until fragrant. Add the paneer in batches, with sauce, stirring between each addition. Add cauliflower and okra and simmer for 10minutes or until cauliflower is just tender.

Add Paneer and simmer for 5 minutes or until sauce has reduced slightly and Paneer is warmed through. Stir in tomatoes and coriander and warm through. Serve with rice.


Paneer is a fresh cheese common in Indian cuisine, prepared by adding lemon juice or yoghurt to hot milk to separate the curds from the whey. The curds are then placed in muslin and pressed, crushed, squashed and squeezed under a heavy weight for several hours, until firm.

How to make Paneer
12.5 litre full cream milk
500g Greek natural yogurt 
1-2 tablespoons lemon juice or vinegar, if required

Heat milk in a large heavy based saucepan until boiling point. Gradually stir in the yogurt. The milk should separate in curds and why. The whey should be a greenish colour. If still milky and not completely separated, add a little more lemon juice.

Place a double layer of cheesecloth or muslin in a colander or sieve over a large bowl. Spoon the curds, using a slotted spoon, into the muslin. Gather the edges of the cheesecloth together and the hold the bag of curd under running water for 30 seconds.

Twist the bag tightly to squeeze out extra whey, return to colander. Press under heavy weight for 15-20 minutes. Remove curd from cloth and use as desired. Paneer will keep for up to 4 days in the fridge.

Hints and Tips
If goat’s milk is unavailable just substitute regular full cream milk. Junket tablets are available in the jelly section of most major supermarkets

No it’s not a Friday night at the Ckaos studio!! Laura recently attended the Melbourne event Sex, Drugs and Helvetica a design event that was not to be missed. Sex, Drugs and Helvetica was an event like no other. Described as “industry espionage” and “work experience at six studios in one day”, it’s an exclusive look at the highs, the hurdles and the learning curves behind six different projects.

Lilly, our newest Ckaos designer and Laura recently visited the Collingwood exhibition by Sky Jefferys, a Melbourne born, Singapore based artist. Exploring the concept of having no boundaries, no start or finish to the paintings, Skye works on undefined, unstretched canvases, moving around the works to eliminate any sense of ‘top’ or ‘bottom’. This intense creative process results in vivid abstractions, buzzing with bold colour and energy. ‘Once a painting starts to feel resolved, I approach from a new orientation and begin again, this time using a new perspective,’ the artist explains. ‘I try to push the composition to an unexpected resolution and, in so doing, find its edges.’ Find out more about Skye’s work here.


Emma has been working hard over the past few weeks on her own art project for the Burning Seed Festival. Here is a sneak peak, with more details in our next blog. Let’s just say we have had to hide anything that is blue in the office!!

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A Stretch in Thyme

Ckaos Admin - Wednesday, September 09, 2015
Our September Kitschen Ckaos recipe is Thyme Haloumi with Tomato Salad. Our 2015 calendar combines our love of food, photography and design. This year our mouthwatering recipes focus on the delicious world of cheese, so join us on our gastronomic journey of discovery!

Thyme Haloumi with Tomato Salad

200g homemade haloumi flavoured with thyme, cut into 1cm thick slices
1 punnet cherry tomatoes, halved 
½ red onion, chopped 
½ cup pitted black olives, torn 
¼ cup picked oregano leaves, torn
¼ cup olive-scented rosemary 
1 tablespoon red wine vinegar
¼ cup extra virgin olive oil 
1 garlic clove, crushed
extra oil, for frying 

Combine tomatoes, onion, olives, oregano, olive-scented rosemary, vinegar, oil and garlic. Season to taste.

Heat extra oil in a frying pan over medium heat. Add haloumi in batches and cook for 1-2 minutes each side or until golden. Transfer to a plate and keep warm covered in foil.

Arrange Haloumi on a serving plate and top with salad to serve.

Hints and Tips
Olive Rosemary is a fine, softer style rosemary with a distinct flavour and aroma of olive. It is available in pots at leading nurseries and select specialty outlets. Substitute basil if unavailable.


Haloumi is a pretty relaxed cheese, unripened and spending it’s days lazing about in brine. Haloumi’s high melting point makes it ideal for frying or grilling. It’s salty and ‘squeaky’ texture is easy to reproduce at home with milk and junket rennet tablets. Traditionally made from a mixture of goat and sheep milk, we take no responsibility if you get caught trying to milk your local neighbourhood sheep!

How to make Haloumi

1 junket tablet
1 tablespoon water
1 litre full cream milk
1 litre goats full cream milk 
2 teaspoons fresh chopped thyme
3 teaspoons table salt or 1 ½ tablespoons sea salt
½ cup water
3 teaspoons table salt

Dissolve junket tablet in water in a small bowl. Heat milk in a large saucepan, stirring slowly until milk reaches approx. 32°-35°C on a candy or digital thermometer. Remove from heat. Gently stir in dissolved junket. Allow to stand for 30 minutes in a warm place. The mix will set and appear jelly like.

Once set, using a knife cut the curds into 1 cm cubes. Transfer to a large microwave safe bowl. Add thyme. Stand for 10 minutes. 
Microwave on HIGH for 4 minutes, stir the mixture and Microwave for another 2 minutes. Repeat every 2 minutes or until curds have settled on top of the whey and they whey is a greenish colour.

Place a double layer of muslin in a colander or sieve over a large bowl. Strained the curds and whey and reserve ½ cup whey for the brine. Sprinkle salt over the curds, mix and start pressing the cheese to remove the excess whey. Gather the edges of the cheesecloth and squeeze to remove extra whey. Press haloumi with food weights or cans and place haloumi in the fridge to cool.

Make brine by combining all ingredients and mix well. Once cooled, transfer haloumi to a container and cover with brine. Store in fridge and use with 1- 2 days.

Hints and Tips

If goat’s milk is unavailable just substitute regular full cream milk.
Junket tablets are available in the jelly section of most major supermarkets. This recipe is an adaptation from recipes posted by the Wholesome Cook!

Once again Eleni outdid herself, with a delicious Friday night spread of cheeses and suitably delicious accompaniments, for some very special guests. Oh and the Ckaos team didn’t miss out either!

Laura recently embraced her love of books and attended the Daniel Boyd Bool Launch at the Station Gallery. Boyd was born in Cairns in 1982, and has been exhibiting his work nationally and internationally since 2005. He lives and works in Sydney. Daniel Boyd’s work reinterprets Aboriginal and Australian-European history and often re-appropriates classical portraits featuring colonial icons such as Captain Cook, Governor Phillip and King George III. He adorns the ‘heroes’ of empire with eye patches, parrots and necklaces of skulls, to suggest their true status as pirates. The Law of Closure is Daniel Boyd’s debut publication and is published by Perimeter Editions.

Laura also took advantage of the Melbourne Writers Festival and attended the discussion session with book designer David Pearson around the role of design in book covers. What role does design play in the present - and future - of book publishing? The advent of ebooks has raised the profile (and the stakes) of what a physical book looks and feels like. Acclaimed book designer David Pearson takes us on a tour of contemporary design.

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Take the (Gingerbread) Cake

Ckaos Admin - Wednesday, August 12, 2015
Our August Kitschen Ckaos recipe is Sticky Gingerbread cake with Cambozola and Walnuts. Our 2015 calendar combines our love of food, photography and design. This year our mouthwatering recipes focus on the delicious world of cheese, so join us on our gastronomic journey of discovery!

Sticky Gingerbread Cake with Cambozola and Walnuts

1½ cups plain flour 
2 teaspoons ground ginger
1 teaspoon mixed spice
1/4 teaspoon cardamom
pinch of salt
20g glace or fresh ginger, finely chopped or grated
125g butter, softened 
2/3 cup dark muscovado (molasses) sugar, sifted 
1 cup black treacle or molasses
2 eggs, lightly beaten
½ teaspoon bicarbonate of soda
2 tablespoons milk, warmed
200g blue-brie cheese such as Cambozola or Blue Costello
1/3 cup walnuts, toasted 
honey, to drizzle

Preheat oven to 160°C. Grease and line the base of a 20cm square cake pan. Sift the flour and spices together in a bowl. Add ginger and toss in flour to coat thoroughly.  

Cream the butter and sugar together with an electric mixer in a large mixing bowl until fluffy, the gradually beat in treacle. Gradually add the eggs until well mixed, then flour mixture. Dissolve the bicarbonate of soda in milk in a small bowl and gradually beat in mixture.

Pour mixture into prepared pan and bake for 45 minutes. Reduce temperature to 150°C and bake for a further 20 minutes. The cake should appear quite dark. Test cake by inserting a metal skewer into the cake. Cool for 5 minutes and then turn out and transfer to a wire rack to cool completely. 

Serve cake into slices and top with blue cheese, walnuts and drizzled with honey


We don’t know who was the first person to look at blue cheese and say “Wow, bet that tastes good!” but we’re glad they did. Blue cheese is made by adding blue culture spores to the milk, giving the cheese a characteristic salty and sharp flavour. Which matches perfectly with sticky gingerbread cake. Trust us… It’s amazing!

Ckaos is extremely excited to welcome our newest Industry Placement student Lilly Wentworth. Lilly has been studying Communication Design at Swinburne University for the past two years and joins us for the next year to learn all about real world design!

Ok, so in the studio we have been shivering through an icy cold Melbourne Winter, so we thought we would revisit one of Jenna’s great summer holiday photos from Anglesea…You’re welcome!

Emma went hiking recently in the Lerderderg State Park and came across some interesting and beautiful fungus, as equally beautiful as Jenna’s warm, summer, balmy, warm photo!

We all know how excited designers get about paper, Laura and Jenna recently attended the BJ Ball Colourplan 1 year anniversary. Breakfast and beautiful papers, they couldn’t be happier!

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Not to be cheez'd at

Ckaos Admin - Tuesday, July 07, 2015
Our July Kitschen Ckaos recipe is Lobster Burger with Liquid Cheese. Our 2015 calendar combines our love of food, photography and design. This year our mouthwatering recipes focus on the delicious world of cheese, so join us on our gastronomic journey of discovery!

Lobster Burger with Liquid Cheese

Makes 4 

2 tablespoons rice or white vinegar
2 tablespoons caster sugar
1 teaspoon salt
1 Lebanese cucumber, thinly sliced 
4 brioche hamburger buns or soft white bread rolls, split
2 tablespoons wholegrain mustard 
8 slices homemade processed cheese 
2 (300-350g) cooked lobster tails
1 cup micro cress or watercress

Combine vinegar, sugar and salt in a small bowl and stir until sugar has dissolved. Add cucumber and allow to stand for 10 minutes. Drain well and set aside. Arrange buns, cut side up, on a baking tray and toast at 200ºC for 5 minutes or until lightly brown. Remove lids from tray. Spread the bases evenly with mustard and top with slices of processed cheese. Return to oven and cook until cheese has melted. Fill the buns with sliced lobster, micro cress and pickled cucumber. Serve


You put Processed Cheese with what?!? Stay with us here… Processed Cheese holds a special place in every child’s heart, and while we have progressed (we hope) to more mature cheeses, we bet you have never considered making your own processed cheese. A blend of Colby Cheese, milk powder, full cream milk and gelatine.

Laura has been exhibition hopping again, with a visit to Kirra Jamieson’s Drink, Salt, Moon Exhibition recently held at the Sophie Gannon Gallery. Kirra Jamison is an Australian artist born in 1982 in Sydney, grew up in Byron Bay and is currently Melbourne based. Kirra’s latest body of workok revisits her interest in floral shapes, inspired, in part, by a recent residency in her hometown of Byron Bay."

Laura also found time last month to visit the Hello Play exhibition. Hello Play is an exhibition of new works created by graphic artist Spenceroni. Celebrating all things play, it is an invitation to put aside being serious for a moment and reconnect with your sense of curiosity and adventure. From paintings, patterns, and prints, to sculptures and more, Hello Play is experimental, colourful, and a little bit whimsical, but most of all fun!

Jenna recently took advantage of a trip home to visit Hobart’s Dark Mofo festival. Dark mofo is MONA’s winter celebration of the dark through large-scale public art, food, music, light, film and noise.

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Spice things up

Ckaos Admin - Thursday, June 18, 2015
Our June Kitschen Ckaos recipe is Eggplant and Cumin Dip with Spiced Gouda. Our 2015 calendar combines our love of food, photography and design. This year our mouthwatering recipes focus on the delicious world of cheese, so join us on our gastronomic journey of discovery!

Eggplant and Cumin Dip

2 tablespoons extra virgin olive oil
1 large eggplant, chopped
2 teaspoons cumin seeds
1 clove garlic, peeled
2 teaspoons lemon juice, to taste
Salt & freshly ground pepper
200g piece Spiced Gouda 
3-4 baby or Lebanese eggplants, chargrilled, to serve, if desired crackers or fresh bread, to serve

Heat the oil in a frying pan. Add the eggplant, cumin and garlic and cook until eggplant is golden brown and tender. Remove from heat. Using a stab blender, process eggplant with lemon juice and season to taste.  

Serve eggplant and cumin dip with Spiced Gouda, extra chargrilled eggplant and crackers or fresh bread


Did you know that Gouda accounts for 50-60% of the world's cheese consumption? Well so the Dutch would have us believe anyway, and who are we to argue, we love it! This semi hard cheese has a rich, unique flavour traditionally described as fruity. The curd is washed during the curd cutting process, which gives Gouda it’s distinct slightly stretchy curd, that turns brittle once aged. Well enough about that…let’s go eat some Gouda.


Laura recently attended Elizabeth Barnett's exhibition titled 'In Temperate Climate'. Elizabeth describes her paintings: 
"My paintings are of intimate domestic spaces. They are quiet spaces that I crave in my daily life but don’t often get to experience (life with a toddler doesn’t allow many quiet moments, so I paint them instead!). I wanted the paintings to be like jungles, filled with joyful and colourful plants to immerse yourself in."

Recently spotted!!

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The current currant

Ckaos Admin - Thursday, May 14, 2015
Happy May! Check in regularly to keep up to date with the happenings is the Ckaos Studio.

Our May Kitschen Ckaos recipe is Fennel, Pear and Currant Salad. Our 2015 calendar combines our love of food, photography and design. This year our mouthwatering recipes focus on the delicious world of cheese, so join us on our gastronomic journey of discovery

Fennel, Pear, Currant and Lamb's Ear Lettuce Washed Rind Salad
Serves 4-6 

2 tablespoons white-wine vinegar
1/2 teaspoon Dijon mustard
1/4 cup olive oil
2 bulbs fennel, shaved or thinly sliced 
2 pears, halved, cored and thinly sliced 
50g lamb’s mache 
1/3 cup dried currants 
150-200g Washed Rind Cheese, cut into chunks 

Place the vinegar, mustard and olive oil in a screw-top jar and shake vigorously to form an emulsion. Season to taste.

Place fennel and pears in a bowl and pour over half the dressing and toss to combined. Place mache in a serving bowl and top with fennel and pears. Finish salad with dried currants and Washed Rind. Drizzle over remaining dressing


They are robust and stinky, but don’t let that put you off. This cheese often has a bad name for its distinctive aroma,but get past the characteristic orange rind and a world of exquisite flavours await! Rubbed or washed with brine to develop the rind and encourage ripening, Washed Rind Cheeses certainly bear out the adage, never judge a book by it’s cover, or in this case a cheese by it’s stink.


Laura has been out market shopping recently at The Rose St. Artists’ Market, where those in-the-know find Melbourne’s best art and design talent. Each Saturday and Sunday there’s a huge line-up of creative types, so expect to feast your eyes on plenty of unique gems and one-off wonders that you won’t get anywhere else! So if you’re a lover of all things handmade then look no further. Go along and experience it for yourself…


The Ckaos talking windows are back, and have something to say! #Real Aussies Say Welcome is a campaign started by Adelaide artist Peter Drew who used the crowd funding platform Pozible to embark on his ambitious project of travelling across Australia putting up posters designed to challenge views on immigration. Ckaos have jumped on board the social media train, through our Instagram account and posted images of our windows, which even appeared on ABC’s Lateline program! Several posters have also been spotted around Melbourne by the eagle eyed studio team..


Laura recently snapped this beautiful reminder that Winter is almost here!

Cameron spent recently spent an evening with Geoffrey Robertson QC along with 2660 other people at Melbourne’s Hamer Hall. In this one night only event, Robertson offered rare insights into the many iconic moments of his private and professional life, including an illustrious career of high-profile and controversial cases and tireless campaigning for international human rights. Some of his recent cases include the representation of Julian Assange in extradition proceedings in the UK, the representation of Armenia with barrister Amal Clooney at the European Court of Human Rights in the Perinçek v. Switzerland case as well as having been on several human rights missions on behalf of Amnesty International – there’s much to be seen, heard and learnt from this extraordinary man.

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In a Pickle

Ckaos Admin - Thursday, April 02, 2015
Welcome to April. Check in regularly to keep up to date with the happenings is the Ckaos Studio.

Our April Kitschen Ckaos recipe is Pickled Camembert. Our 2015 calendar combines our love of food, photography and design. This year our mouthwatering recipes focus on the delicious world of cheese, so join us on our gastronomic journey of discovery

Pickled Camembert

Based on the Czech specialty, nakládany hermelín, pickled cheese is not actually pickled but marinated in oil with spices and herbs and usually either pickled or fresh chilli and peppers.  

200g wheel Camembert, sliced in half
1 red onion, thinly sliced
3 cloves garlic, peeled and thinly sliced
1 red chilli or jalapeno chilli, sliced or 2-3 pickled peppers, sliced
4 bay leaves 
2 sprigs thyme 
1 sprig rosemary 
1/2 teaspoon black peppercorns or juniper berries, roughly chopped
light olive oil, to marinate
fresh bread, to serve

Cut Camembert in half horizontally and remove lid. Fill the centre of the Camembert with half of the red onion, garlic, chilli, herbs and peppercorns. Replace lid and place in a small plastic container. You want a small container that will minimize the quantity of oil you require to cover the whole Camembert. Alternatively you can cut the Camembert into wedges and place in a clean jar. Top with remaining ingredients and drizzle in olive oil until covered. Marinate for 3-5 days in the refrigerator. Serve with fresh bread and extra chilli or pickled peppers, if desired


Traditionally Camembert is made using unpasteurised milk,  producing a rich aromatic flavour and when aged to perfection flows from it's white casing like rich creamy lava. Oh, is it getting hot in here? Created in 1791 this cheese has been shipped around the world in its distinctive wooden box, delighting cheese lovers as far away as Czechoslovakia, well it's not that far, but that is where this months recipe originated.


Laura, our resident exhibition fanatic has again been busy checking out what is going on around Melbourne. She recently visited The CJ Hendry Exhibition '50 foods in 50 days' After reading accounts of inmates' final days on death row, Hendry was inspired to draw 50 meals on beautiful Hermes plates. Her work is popular because of her unique style. She spends hours upon hours shading with felt-tip pens until her images look hyper-real. Check out more of her work here.
CJ Hendry's 50 Foods in 50 Days runs from March 27 to April 12 at 166 Gertrude Street, Fitzroy!


Emma has also been gallery hopping, recently visiting the David Shringley exhibition at NGV. Shrigley has developed a cult following for his stripped back, darkly humourous and deliberately crude drawings that explore existential dramas, human dysfunction and anxiety. Unfortunately this quirky exhibition is now closed but Emma managed to capture a few pics to share with us.


Jenna took a few days off and popped home to visit her family in Tassie. Making us very jealous with the beautiful pics she sent us while she was away!

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Loving life...and cheese

Ckaos Admin - Wednesday, March 11, 2015
Welcome to March. Check in regularly to keep up to date with the happenings is the Ckaos Studio.

Our March Kitschen Ckaos recipe is Pashka. Our 2015 calendar combines our love of food, photography and design. This year our mouthwatering recipes focus on the delicious world of cheese, so join us on our gastronomic journey of discovery!


600g fresh continental style cottage cheese 
3/4 cup caster sugar
100g unsalted butter, softened
1 ½ cups glace or candied fruits ie. Figs, apricots, peaches, ginger
¼ cup raisins or muscatels, chopped
45g whole blanched almonds, toasted
finely grated zest of 1 orange
2 eggs, lightly beaten
1 teaspoon vanilla bean paste (see note)
½ teaspoon cinnamon
1/3 cup sour cream
glace fruit, to decorate
Kulich, Panettone or almond bread, to serve

1. Combine all ingredients, except sour cream and stir to combine. Add sour cream and stir until mixture is well mixed.

2. Arrange a double layer of clean muslin in a small sieve or colander.

3. Place mixture in the centre of the cloth. Gather cloth around the Pashka.

4. Tie cloth tightly with string to secure. Top with food cans or weights to remove the excess liquid from mixture. Refrigerate several hours or overnight.

5. Remove from the muslin. Top with glace fruit, if desired. Serve with kulich or almond bread.

Pashka will keep, refrigerated in an airtight container, for up to 3 days.

Hints and Tips
Continental style cottage cheese is available at select delicatessens. Tub cottage cheese is unsuitable for this recipe. Ricotta makes an excellent substitute. If making cottage cheese for this recipe ensure you don’t add the additional liquid to the curds to make it drier and closer to the continental style. Vanilla bean paste is available in most leading supermarkets. Kulich is an Russian Easter bread traditionally served with Pashka. It is similar to Panettone, although I enjoy the crunch of the almond bread with the Pashka


A fresh curd cheese with a bad reputation thanks to diet gurus, but wait until you make it yourself. This simple cheese, named because it was usually made in cottages from any milk left over after making butter, is soft, milky and looser than Ricotta. This (almost) guilt free cheese is used the world over.

February was a busy month for the Ckaos Studio, with love, light and exhibitions featuring!

Emma’s Birthday/Valentine’s party was a huge hit, starting with her beautiful, quirky retro invitations. Eleni produced her famous cheese platters, the hills hoist was put to good use and a great time was had by all!

It was that time of year again when Melbourne lit up for one night only. This year Jenna braved the crowds to attend famous White Night festive.  Check out her pics of this global event.

Laura recently visited the supergraph contemporary art fair ( where she got her very own face-o-mat. Don’t know what a face-o-mat is? Check out the website!!

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The Big Cheese

Ckaos Admin - Tuesday, February 10, 2015
Welcome to February. Check in regularly to keep up to date with the happenings is the Ckaos Studio.

Our February Kitschen Ckaos recipe is Burrata with Poached Balsamic Grapes. Our 2015 calendar combines our love of food, photography and design. This year our mouthwatering recipes focus on the delicious world of cheese, so join us on our gastronomic journey of discovery!

Burrata with Poached Balsamic Grapes

1/2 cup good-quality red wine
zest and juice of 1 orange juice
¼ cup balsamic vinegar
2 tablespoons honey
1 sprig of thyme
1 bay leaf
1 teaspoon black peppercorn
1 cinnamon, stick
1 large bunch small red grapes 
1 fresh burrata (125g), drained
olive bread to serve 

1. Place all ingredients, except grapes, in a small saucepan and stir over low heat until combined.

2. Bring to the boil, reduce heat and simmer for 5 minutes or until slightly thickened.

3. Add grapes and gently simmer for 5 minutes; gently remove using a slotted spoon and place on a serving dish.

4. Return poaching liquid to boil, reduce heat, and simmer for a further 10-15 minutes or until mixture has reduced to ¼ cup.

5. Pour over grapes and allow to cool. Serve with Burrata and sliced olive bread.


Rich, abundant, unforgettable…your first bite of a fresh Burrata. A fresh Italian cheese made from stretched Mozzarella and cream. This rich cheese should be eaten fresh at room temperature. The soft Mozzarella shell gives way to a creamy filling. Drizzle with olive oil and roasted cherry tomatoes, add to a summer salad, or just dive straight in and take a bite… but watch out for the oozing filling.

As part of Jenna’s final Honours year at Swinburne she recently worked on the design and production of the Protest, Peace and Progress exhibition at the Victoria Police Museum. The 1960s was a period when Australians were questioning society, politics and the law in ways that would have a lasting impact. What would you do if the Government forced you to go to war? How would you speak out in support of issues like equal pay for women? Imagine if you were arrested for buying books like Lady Chatterly's Lover or for wearing a skimpy bikini to the beach? Put on your bell-bottoms, pick up your protest placard and see how Australians created change in the 60s, this exhibition is on until May 2015 at the Victoria Police Museum in Docklands, Melbourne.

Jenna’s hoping that the work she has done on the Victoria Police exhibition buys her a few brownie points when she zooms around in her shiny, new car. Nice duck face Jenna!

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