Sugar and Spice

Ckaos Admin - Friday, August 08, 2014
Our August Kitschen Ckaos recipe is Pomegranate Marshmallows. 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.

Pomegranate Marshmallows
Makes about 20


1 ½ cups caster sugar
½ cup glucose syrup
½ cup water
20g powdered gelatine (2 sachets)
¼ cup water, extra  
¼ cup pomegranate molasses
¼ cup icing sugar
¼ cup cornflour

1. Lightly spray a 20 x 30cm baking or lamington tin with oil. Line the base and the sides with non-stick baking paper.

2. Combine sugar, glucose and water in a small, heavy based saucepan. Stir over low heat until the sugar dissolves. Brush the sides of the pan down with a wet pastry brush to dissolve stuck sugar crystals. Bring to the boil and simmer, without stirring, until the syrup reaches 115ºC (240ºF) on a sugar thermometer.

3. Meanwhile, slowly sprinkle the gelatine over extra cold water in a shallow microwave safe bowl and set aside for 5 minutes to ‘sponge’.  Heat in the microwave for 20-30 seconds on HIGH, or until gelatine has dissolve and liquid is clear. Stir in pomegranate molasses.

4. Place the pomegranate molasses mix in a large bowl and beat with the electric mixer on medium-high speed. Gradually pour the hot syrup in a thin steady stream into the bowl. Increase speed to high and continue beating until mixture is thick. Add red food dye to colour pink or red and continue beating until mixture is very thick and holds its shape, about 10 minutes, depending on your mixer.

5. Use a spatula to scrap marshmallow mixture into prepared tin and smooth surface. Stand for 2-3 hours to until set.

6. Sift icing sugar and cornflour together. Dust the top of the marshmallow with some of the coating and turn out onto a clean surface. Dust the bottom with more coating. Using a sharp knife cut marshmallow into squares, tossing marshmallows in coating to cover, dusting off excess.

HAPPY BIRTHDAY
Recently we celebrated in the studio Eleni’s birthday of undisclosed age. Laura cooked up a storm with a delicious CMYK layer cake which sent us all into a sugar frenzy.





TAKE A SEAT
Jenna, recently visited the National Gallery of Victoria for their mid century furniture exhibition. Innovative furniture design took hold in Australia following World War Two, prompted in part by the availability of new materials (and sometimes the shortages of others), the development of new production techniques and the influx of European immigrants who were skilled in the traditions of fine furniture making. Taking their cue from international trends in furniture, local designers adopted the pared-back language of modernism to create stylish sculptural furniture that was functional and flexible and which found the ideal setting in the modernist architecture of the period.










It's Souper!

Ckaos Admin - Wednesday, July 02, 2014
Our July Kitschen Ckaos recipe is Cream of Celeriac Soup. 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.

Cream of Celeriac Soup
Serves 6


80g butter
1 leek, coarsely chopped
2 stalks celery, coarsely chopped
2 small celeriac (about 1kg), peeled and coarsely chopped
2 desiree potatoes, peeled and coarsely chopped
1 bay leaf
few sprigs of thyme
600ml vegetable stock
1 cup milk
½ cup cream
¼ cup olive oil
1 small celeriac (300g), cut into thin strips, extra white bread


1. Melt butter in a heavy-based saucepan over low heat, add leek and celery and cook, stirring occasionally, for 5 minutes or until translucent. Add celeriac and cook, stirring occasionally, for another 5 minutes.

2. Add potatoes, bay leaf, thyme and stock, increase heat to medium, bring to the boil and season to taste with sea salt and freshly ground white pepper. Simmer for 20-25 minutes or until celeriac and potatoes are cooked.

3. Remove from heat, discard herbs. Process soup in batches using a food processor or blender until smooth, then pass through a strainer and season to taste

4. Heat oil in a frypan over medium-high heat, add celeriac and stir occasionally until tender and golden brown. Drain on paper towel and serve over soup with white bread.

EXCITED ABOUT COLOUR
Our designers Laura and Jenna, tend to get very excited about colour, and paper. So they could hardly contain themselves at the recent BJ Ball new paper launch. Throw in breakfast and they were in heaven! Check out these pics of some of the great new paper options, even if you don’t get as excited as the girls.




EMMA IN JAPAN

Emma recently traveled over to Japan for a 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.










Raisin the bar

Ckaos Admin - Wednesday, June 04, 2014
Our June Kitschen Ckaos recipe is Brown Sugar Blancmange with Muscat Raisins. 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.

Brown Sugar Blancmange with Muscat Raisins
Serves 6


1 ¼ cups milk
¼ cup brown sugar
3 egg yolks
1 ½ teaspoons gelatine
½ teaspoon vanilla bean paste
¾ cup thickened cream

Muscat Raisins
1 cup raisins
1 cinnamon stick
½ cup muscat or masala
¼ cup caster sugar
¼ cup water

1. Place the milk in a small saucepan and bring to boil. Whisk the egg and sugar until light and fluffy. Whisk in the boiling milk and pour back into the clean saucepan and cook, stirring until it is thick enough to coat the back of a wooden spoon. Do not boil or custard will split. Stir in vanilla.

2. Sprinkle the powdered gelatine over hot custard in a thin layer. Allow to absorb liquid and ‘sponge’ for 1-2 minutes and then stir it in. Strain the custard into a clean bowl and cool.  Whip the cream and fold into the custard. Pour into six ½ cup (125ml) oiled bavarois moulds or serving vessels. Set in the fridge.

3. Make Muscat Raisins by soaking the raisins and cinnamon stick in muscat for 20 minutes. Place muscat raisins (including cinnamon stick) with sugar and water in a small saucepan and simmer for 10 minutes until syrupy. Allow to cool.

4. Unmould the blancmange by holding the mould in a hot cloth and invert it onto a plate. Serve with Muscat Raisins.

ANALOGUE/DIGITAL
A couple of weeks ago our designer Laura attended Analogue/Digital Melbourne - an independently curated two day design event featuring six sessions, 15 presenters, a hybrid Field Trip session, a world class gallery show and a cracking line up of artists, designers, creatives, next generation leaders and three amazing company founders; each discussing topics and case studies relevant to the future and growth of the creative industries within Australia.
Laura said it was a really inspiring two days in terms of having the opportunity to see where the creative industry is heading and what areas of design - and skill sets - are currently evolving and expanding. She also enjoyed the Next Generation speakers, as they were all very driven and passionate about their work and design processes.


ELENI’S DISCOVERIES
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!



The Beet Goes On

Ckaos Admin - Thursday, May 01, 2014
Our May Kitschen Ckaos recipe is Jellied Beetroot. 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.

Beetroot Jelly with Goat’s Milk Yogurt, Chive Oil and Beetroot Chips
Serves 4


Beetroot Jelly
750g beetroot
2 titanium strength gelatine leaves soaked in water (6 sheets standard)
sea salt and freshly ground pepper, to taste

Chive Oil
20g fresh chives
¼ cup extra-virgin olive oil
generous pinch of sea salt

Beetroot Chips
1-2 medium beetroot
1 teaspoon extra virgin oils

Goat’s  Milk Yogurt
1 cup Goat’s Milk yogurt


1. To thicken the goat’s yogurt, spoon yogurt into a piece of muslin. Tie edges to enclose. Place in a sieve over a large bowl in the fridge for 24 hours to drain.

2. Blanch chives in a pan of boiling water for 1 minute; then refresh in boiling water. Roughly chop and place in a food processor. With the motor running, slowly drizzle in the oil and salt. Transfer to a small bowl and chill. Strain the chive oil through a fine mesh sieve into a small bowl, pressing with the back of the spoon. Discard remaining solids.

3. Roughly chop the beetroot and press through an electric juice to yield 2 cups (500ml) juice. Discard froth from surface.  Place in a small saucepan and bring to the simmer. Squeeze out excess water from gelatin, add to juice and stir until dissolved and season to taste. Pour into four x 125ml individual jelly moulds and refrigerate for 4-6 hours or until set.  

4. Preheat oven to 180ºC. Peel beetroot and slice thinly on a mandolin (or with a hand held slicer or sharp knife. Toss the beetroot in olive oil. Arrange beetroot slices in a single layer on a baking sheet(s). Bake until the beets begin to dry out and lighten in colour, about 20-30 minutes. Transfer to a wire rack; chips will crisp up as they cool.

5. To assemble, invert jelly moulds onto a serving plate. If required, dip moulds briefly into boiling water. Top jellies with a spoon of goat’s yogurt and serve with chive oil and beetroot chips.

IN A SWIRL
Have you been finding the Ckaos swirl, also know as a nautilus in the recipe images in the Kitschen Ckaos calendar? Christopher has been seeing the Ckaos nautilus everywhere, including these popular films!


From left to right;

Fibonacci Sequence - Nature by Numbers

The Fibonacci sequence is a set of numbers that starts with a one or a zero, followed by a one, and proceeds based on the rule that each number (called a Fibonacci number) is equal to the sum of the preceding two numbers. By Cristobal Vila, Etérea Studios.

The Wizard of Oz (1939)
Dorothy Gale is swept away to a magical land in a tornado and embarks on a quest to see the Wizard who can help her return home.

Pi (1998)
A paranoid mathematician searches for a key number that will unlock the universal patterns found in nature.

Jurassic Park (1993)
During a preview tour, a theme park suffers a major power breakdown that allows its cloned dinosaur exhibits to run amok.

Uzumaki (aka "Spiral" 2000)
The inhabitants of a small Japanese town become increasingly obsessed with and tormented by spirals.

The Black Hole (1979)
A research vessel finds a missing ship, commanded by a mysterious scientist, on the edge of a black hole.

"Groove is in the Heart" (1990)
Is a song by dance music band Deee-Lite from their debut album, World Clique. Released as a single in late 1990, it was a hit in many countries, including in Australia where it was a number-one hit.

Vertigo (1958)
A retired San Francisco detective suffering from acrophobia investigates the strange activities of an old friend's wife, all the while becoming dangerously obsessed with her.

DESIGN EXHIBITIONS
Laura from our studio recently attended the launch of the 2014 Create Design Awards, which highlighted past winners. Now in its 10th year, the 2014 Create Design Awards (presented by desktop magazine) continues to celebrate the creative industry both at home and abroad, lauding exceptional talent over a vast array of creative fields. Their carefully curated judging panel represents a cross section of respected industry figures, armed with broad criteria for recognising excellence.



MINGLING AT THE MILL
Kerrie recently visited Smeaton’s historic Anderson’s Mill for their annual festival. With delicious local produce, award winning local wines and a great mix of music on offer, Kerrie, her husband Jason and their gorgeous son Logan soaked up the sunshine and enjoyed the atmosphere.


ELENI’S DISCOVERIES
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!




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

Slaw
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.

MELBOURNE NOW
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.






UP ALL NIGHT
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.







ELENI’S DISCOVERIES
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!


SEEING FACES!
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

Ingredients
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.


Tip
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.


TASSIE, MONA AND INDULGENCE
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.







ELENI'S DISCOVERIES
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!



SUPERGRAPH

Supergraph
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.

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

TASMANIA ROAD TRIP
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.







FLOWER SHOW EXHIBITION
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”.




EXXOPOLIS LUMINARIUM
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
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 STUDIO
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.

THE SHADOW ELECTRIC OPEN-AIR CINEMA
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.

POSITIVE POSTERS
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.


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



RESIGN FROM DESIGN

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!












CKAOS IN THE KITSCHEN

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.

STUDIO TRAVELS!
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.