On the Quail by Christopher Karamihos

Our May Kitschen Ckaos recipe is Thai-inspired Pork Larb with Quail Eggs. Our 2016 calendar combines our love of food, photography and design. This year our mouthwatering recipes focus on the delicious world of Hors d’Oeuvre, so join us on our gastronomic journey of discovery!

Thai-inspired Pork Larb with Quail Eggs

Makes 12

250g pork mince
2 golden shallots, thinly sliced
1 tablespoon lime juice
1 tablespoon fish sauce
2 tablespoons finely chopped coriander
1 tablespoon mint, finely chopped
1 small clove garlic, finely chopped
1 tablespoon brown sugar
¼ teaspoon chilli flakes, to taste
12 quail eggs
12 red amaranth or betel leaves
golden shallots, thinly sliced, extra, to serve
fresh red chilli, thinly slices, extra, to serve
baby coriander leaves, to serve

Heat a wok or frying pan over high heat. Add pork and cook stirring continuously until cooked through. Remove from heat and add shallots, lime juice, coriander, mint, garlic, sugar and chilli flakes. Stir until well combined. Set aside.

In a separate frying pan, fry quail eggs over medium to high heat until just cooked through. Top each leaf with a spoonful of pork larb mixture and fried quail egg. Top with extra golden shallots, red chilli and coriander leaves.


Laura and Lilly took a little time out the other week to check out the new Milkcow pop up store. With 60 stores worldwide, Milkcow has landed in melbourne. But you'd better be quick if you want to check out some of their delicious soft serve creations.

The Milkcow pop-up will run from Friday, April 1 until Tuesday, May 31 at Driver Lane, The Strand in the CBD. It's open from 11.30am until 10pm daily. For more info, visit milkcow.com.au.

Beautiful Melbourne

Cameron captured this beautiful picture of Melbourne on his way home from the Ckaos studios recently.

Scalloping Away by Christopher Karamihos

Our April Kitschen Ckaos recipe is Scallops with Spiced Carrot Puree and Bacon Chips. Our 2016 calendar combines our love of food, photography and design. This year our mouthwatering recipes focus on the delicious world of Hors d’Oeuvre, so join us on our gastronomic journey of discovery!

Scallops with Spiced Carrot Puree and Bacon Chips

Makes 12

2 carrots, peeled, cut into 1 cm slices
¼ cup olive oil
½ teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon paprika
12 scallops in shells
2 slices good-quality bacon, cooked until very crisp, finely chopped
micro chervil, to serve 

Place carrots on a tray lined with baking paper. Drizzle with olive oil, sprinkle with spices and toss to evenly coat. Roast at 200°C for 15 minutes until golden brown, stirring once during cooking. Process with a stab blender or in a food processor until smooth, adding extra olive oil or water if required. Season to taste.  

To serve: Spoon carrot puree into cleaned scallop shells. Pan-fry scallops over a high heat for 30 seconds each side or until just tender. Place on top of carrot puree and sprinkle with bacon and chervil.



Lilly and Laura recently visited the Les Mason: Solo exhibition which marked the opening of the new NGV Design Studio at NGV Australia. 

Graphic designer and art director Les Mason was as much a successful designer in his own right as he was a provocateur, catalyst and protagonist in Melbourne's burgeoning design scene. For more than thirty years, Mason demanded that the graphic design community and the broader industry acknowledge the discipline as a fully formed profession and that practitioners should strive to offer rigorous conceptual and formal processes on par with other disciplines. Read More...



Emma was busy last month with her side project Everyday People! Holding their Birds in Paradise warehouse party — not just a party — but a whole, immersive environment. Emma and the team built a tropical paradise for feathered guests to play in complete with a "Birdgin" airlines flying experience. More info here!

Photo credit: Kate Longley

Pickled Pink by Cam

Our March Kitschen Ckaos recipe is Salmon Mousse with Pickled Cucumber Salad. Our 2016 calendar combines our love of food, photography and design. This year our mouthwatering recipes focus on the delicious world of Hors d’Oeuvre, so join us on our gastronomic journey of discovery!

Salmon Mousse with Pickled Cucumber Salad

Makes 32

400g dense rye bread or pumpernickel bread  
1 cup fish or vegetable stock
200g fresh skinless salmon fillet
1 tablespoon gelatine
1/3 cup water
250g cream cheese, softened and cubed
1 teaspoon horseradish cream
2 tablespoons finely chopped dill
1 cup cream, lightly whipped
200g fresh skinless salmon fillet, extra, thinly sliced
1 tablespoon white vinegar
2 teaspoons sugar
½ teaspoon sea salt
2 mini cucumbers, thinly sliced
dill or parsley seed, to garnish

Trim crusts from the bread and cut to fit the base of a 20cm square baking paper lined pan. Heat the fish stock in a small saucepan to just below boiling point. Add the salmon fillet and poach over low hat for 5 minutes or until barely cooked. Remove salmon from the cooking liquid.

Process the salmon, cream cheese, horseradish cream and dill with a stab blender or food processor until smooth. Season to taste. Sprinkle gelatine over cold water in a small bowl and allow to stand for 5 minutes to ‘sponge’. Microwave on HIGH in 10 second burst until dissolved. Stir in gelatine and gently fold in whipped cream. Season well to taste. Spoon mixture over bread and refrigerated for 1-2 hours or until set. Top mousse with thin slices of salmon. Using a sharp knife, cut the mousse into 5 x 2.5  pieces. In a separate bowl, combine vinegar, sugar and salt. Add sliced cucumbers and stand for 5 minutes.

To serve: Top mousse with slices of cucumber and dill. Serve.

Laura and Emma recently visited the NGV Andy Warhol Ai Weiwei exhibition. Presenting the work of both artists, the exhibition explores modern and  contemporary art, life and cultural politics through the activities of two exemplary figures – one of whom represents twentieth century modernity and the ‘American century’; and the other contemporary life in the twenty-first century and what has been heralded as the ‘Chinese century’ to come. This exhibition is on at the National Gallery of Victoria until the 24th April 2016.

Jessica Walsh recently gave a talk about the benefits of play.  In her talk, Play by Your Own Rules, Jessica spoke about the value of play, and its biological and historical significance. She discussed how play lies at the heart of any creative process which requires innovation, and how one can enter this state mind. “Every great game has a strict set of rules, and I think the same goes for design. I think limitations help creativity thrive. It’s difficult to do something great when the possibilities are endless,” Jessica explains. So we took Jessica’s advice….

It’s been a busy start to the year at Ckaos with the team visiting a number of exhibitions around town, and we even managed to squeeze in a Friday Arvo Cheesefest!

Break the Ice Pole by Cam

Our February Kitschen Ckaos recipe is Watermelon Yoghurt Ice Poles. Our 2016 calendar combines our love of food, photography and design. This year our mouthwatering recipes focus on the delicious world of Hors d’Oeuvre, so join us on our gastronomic journey of discovery!

Watermelon Yoghurt Ice Poles
Icy poles are not just for kids anymore, these divine adult icy pops challenge everything you know about the sticky sweet icy poles of your childhood, with a fresh flavour that will have you licking and slurping as many as you can get your hands on. No accompaniment required, just give in to your inner child and lick the melted icy pop off your fingers!

Makes 12

1 cup natural yogurt
1-2 tablespoons caster sugar
500g watermelon
2 tablespoons lime juice
2 tablespoons caster sugar

Combine yoghurt and sugar. Spoon mixture into the base of 12 x 1/3 cup (90ml) capacity icy pole moulds. Freeze for 1 hour or until just set. Insert icy pole sticks and allow to freeze for a further 1 hour. Process watermelon, lime juice and sugar until smooth. Pour over set yogurt and freeze for a further 4 hours or until set. Invert icy poles and serve.

Laura recently attended the 2016 Sugar Mountain Festival, an annual single-day festival in Melbourne showcasing the best in contemporary music, visual art and new media, focusing on the natural meeting points between different mediums. Above all, Sugar Mountain is a place for creativity to be absorbed and celebrated.


After a full day at Sugar Mountain, Laura needed to make a quick escape to recover with some of her uni mates down at Phillip Island. (Unconfirmed reports mentioned witness protection, but we can neither confirm nor deny!).


Rock and Roulade by Cam

Our January Kitschen Ckaos recipe is Mini Turmeric Roulade, Yoghurt and Spiced Cauliflower. Our 2016 calendar combines our love of food, photography and design. This year our mouthwatering recipes focus on the delicious world of Hors d’Oeuvre, so join us on our gastronomic journey of discovery!

Mini Turmeric Roulade, Yoghurt and Spiced Cauliflower
What a decadent decade! These mini roulades, with a hint of Indian flavour, drag the heavy filled rolls of the 80’s very firmly into 2016. The added nuttiness of black sesame seeds, top this light and aromatic nibble. The mild spices of this dish pair well with a light amber ale, which will balance the sweetness and richness of the cauliflower.

Makes about 30 slices

40g butter
¼ cup plain flour
1 cup milk
½ teaspoons turmeric
3 eggs, separated

Spiced Cauliflower
2 tablespoons vegetable oil
1 teaspoon fenugreek seeds
1 teaspoon nigella seeds
1 teaspoon cumin
½ teaspoon ground coriander
½ teaspoon chilli flakes
¼ teaspoon turmeric
¼ head cauliflower, cut into small florets

To serve
200g thick natural Greek yogurt
1 bunch radishes, thinly sliced
30 curry leaves, fried until crisp
1 tablespoon black sesame seeds or nigella seeds

Melt butter in a small saucepan and add flour and combined well. Cook over low heat, stirring continuously for 1-2 minutes or until the flour appears to be cooked and starts to change colour. Gradually whisk in milk and turmeric and simmer, stirring frequently, for 2 minutes or until mixture has thickened. Remove from heat, cool slightly, then stir in egg yolks, beating well between each addition. Season to taste with sea salt. Transfer mixture to a bowl and cover closely with plastic wrap and cool to room temperature.

Using an electric mixer, whisk egg white until stiff peaks form. Using a large metal spoon, fold egg whites into turmeric mixture in two batches. Pour mixture into a baking paper line 25x38cm Swiss roll pan and smooth top. Bake at 200°C for 15 minutes or until just set and barely cooked. Turn out roulade onto a clean tea towel and peel off baking paper. Cut roulade in half widthways and trim long sides. While still warm, carefully roll up each half from the long side and cool seam-side down.  

Heat oil in a small frying pan over medium heat. Add spices and cook for 1 minute or until spices are fragrant. Reduce heat to low and stir in cauliflower. Cover and cook for 5 minutes or cauliflower is just tender. Season to taste and allow to cool.
To serve, slice roulade and top each round with sliced radishes, a small dollop of yogurt, a fried curry leaf and a sprinkle of nigella seeds. Serve spiced cauliflower on top or as a side to spoon on top.

If yogurt appears water, strain through a fine sieve for a minimum of half an hour to remove excess liquid.

Welcome to 2016… the International year of the pulse, year of the Monkey, a leap year and in the Ckaos calendar, year of the Hors d’Oeuvre! At Ckaos we look forward to spending another exciting year with you, and hope that we can bring you a little balance to your hectic workday through sharing a glimpse of ourselves in our blog. And look out for the return of our informative newsletter, If you haven’t signed up already, you can do so here.

We’re still catching up on Laura’s busy end to 2015 when she attended the Re-Issue exhibition and panel discussion. Re-Issue is an ongoing collection and annual exhibition of contemporary posters from around the world. Celebrating small runs, rare design and hard to find art, most of the posters in the collection have been sourced from museum and design studio archives. The panel discussion addressed the role of the poster as a cultural barometer.

Emma recently organised a Flash tribute street party in Brunswick to honour David Bowie. With a Red shoe transformation station and Bowie face painting this event was a celebration and remembrance of a great artist. ⚡ Rebel rebel, let’s dance, ashes to ashes ⚡
Photo credit Kate Longley.