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
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HOW CHEESE IS MADE


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.


EVERYTHING'S COMING UP ROSES

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…


OUR TALKING WINDOWS ARE BACK

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..


WINTER IS COMING

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


A NIGHT WITH GEOFFREY
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
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HOW CHEESE IS MADE


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.


A FINAL MEAL

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!


IS IT ART?

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.


GOING HOME

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!

Pashka

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
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HOW CHEESE IS MADE


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!

A NIGHT OF LOVE
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!

A NIGHT OF LIGHT
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.

WE'RE A BIT JEALOUS OF LAURA'S FACE
Laura recently visited the supergraph contemporary art fair (http://www.supergraph.com.au/) 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.


HOW CHEESE IS MADE


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.

THE LONG ARM OF THE LAW
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.


WATCH OUT ON THE ROAD
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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Salad Days

Ckaos Admin - Tuesday, January 20, 2015
Welcome to January. Check in regularly to keep up to date with the happening is the Ckaos Studio.

Our January Kitschen Ckaos recipe is Trout, Asparagus and Smoked Cheese Tart with Radish 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!

Trout, Asparagus and Smoked Cheese Tart with Radish Salad

1 tablespoon olive oil
1 large red onion, finely sliced
1 sheet butter puff pastry
2 bunches green and purple asparagus, trimmed and blanched
150g smoked ricotta cheese 
1 egg, lightly beaten
1 bunch radishes, thinly sliced
1 tablespoon baby capers
1 tablespoon picked dill leaves
¼ cup rice vinegar
1 tablespoon caster sugar
250g hot smoked trout

1. Heat oil in a frying pan over medium heat. Add onions and cook for 5 minutes or until soft. Season to taste. Remove from heat and set aside to cool.

2. Score a 1cm border around the edge of the pastry, without cutting all the way through. Prick the base with a fork within the scored edges and cover evenly with cooked onion.

3. Arrange the asparagus and ¾ of the smoked cheese over the onion. Brush the edges of the pastry with egg and bake at 200°C for 20-25 minutes or until the pastry is puffed and golden.

4. Meanwhile, combine radishes, capers, dill in a serving bowl. Whisk together rice vinegar and sugar until in a separate bowl until sugar has dissolved.

5. Drizzle of radish salad. Season to taste. Serve with tart topped with hot smoked trout, remaining smoked cheese and radish salad.

Hint and Tips
Deli-style ricotta in the wheel or a smoked or baked ricotta can be substituted in this recipe for the smoked cheese.


HOW CHEESE IS MADE


So fresh it can be eaten within minutes of being made, the soft delicate curds of Ricotta are made from the whey leftover from traditional cheese making. You can make and set your Ricotta in a container and then hot smoke it either using a charcoal burner or wok in the kitchen.


UP, UP AND AWAY!

Laura recently took advantage of the Christmas break to head overseas to Malaysia where she took some beautiful photos to share with us the peace and serenity of the Kek Lok Si Temple in Penang.



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Raw Prawn

Ckaos Admin - Thursday, December 11, 2014
Our December Kitschen Ckaos recipe is New Age Prawn Cocktails. 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.

New Age Prawn Cocktails
Serves 4

2 baby cos quartered or lamb mache
2 avocados, halved, stone remove and sliced 
12 large king prawns, peeled and tails intact 
lime wedges, to serve 

Lime and Dill Dressing
½ cup good-quality whole egg mayonnaise
½ cup sour cream
 rind and juice of 1 lime
1 tablespoon snipped fresh dill
sea salt and ground freshly pepper, to taste 

1. Arrange baby cos and avocado in four individual serving dishes. Divide prawns between glasses.

2. Stir together all the lime and dill dressing ingredients until combined. Drizzle over prawns and serve with lime wedges.


THE DESIGN KIDS FOURSOME EXHIBITION





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Sundae Drive

Ckaos Admin - Wednesday, November 12, 2014
Our November Kitschen Ckaos recipe is Cherry Ice Cream Sundae. 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.

Cherry Ice Cream Sundae
Serves 6

Poached Cherries 
2 1/4 cups good-quality red wine
1 cup white sugar
5cm strip orange zest
500g black cherries, halved and pitted
1 tablespoon cornflour, dissolved in 
1 tablespoon water

6 squares or scoops good-quality vanilla ice cream
¾ cup double cream, whipped, to decorate
¼ cup pistachio nuts, toasted, to decorate 

1. Place in the red wine, sugar and orange zest in a small saucepan and stir over low-medium heat until sugar has dissolved.

2. Bring to the simmer; add cherries and simmer for 5 minutes. Remove cherries and stir in cornflour mixture. Stir over medium-high heat or until thickened.

3. Remove and cool. Stir in cherries.

To serve: place ice-cream in individual serving dishes. Top with poached cherries, cream and nuts. Serve.



It’s been a big month for exhibitions in Melbourne, so we thought we would give you a peek at some of the great ones that the Ckaos team visited:

AN INNOCENT EXHIBITION
Laura recently visited Andrea Innocent’s Otoshimono Exhibition at Melbourne’s Federation Square. The bad news is that you missed out, the good news is that you can check out more of Andrea’s work here.

OTOSHIMONO — THE LOST AND FOUND

Otoshimono is Japanese for lost or found items. Otoshimono is the story of two characters (Asa & Ai) who feel trapped and misunderstood by their families. With the urge to find a place to belong in the world, both Asa and Ai decide to run away. Their adventures mirror each other as they delve into various themes such as consumerism, self-awareness and independence, ego, family and the Japanese state of mind known as ‘Mushin’.

Andrea Innocent
Andrea is an illustrator currently living and working in Melbourne, Australia. A self-confessed nipponophile there is no denying the influence her exposure to Japanese culture has had on her work. Themes range from investigations into the cult of otaku to traditional Japanese folk tales and Japanese textiles and their meanings. Her inspirations can come from various sources such as newspaper articles, Japanese television and advertising, books, music, toys, animals, the Internet and sometimes even her dreams.



A SOLO FIRST
Eirian Chapman is a Melbourne-based artist and graphic designer. In her first solo exhibition, Eirian showcased large-scale print tapestries of female saints across four elements: land, sea, sky and space. These were contrasted with a number of smaller prints depicting the icons of the four patron saints Chapman deemed worthy of emulation and veneration. Referencing religious iconography and traditional woven wall hangings, she portrayed her women as mythological creatures in a contemporary setting - the patron saints of Shiny Things, Drunken Sailors, Interstellar Tennis and Suburban Jungles.



FINDERS KEEPERS
Several of the Ckaos Team spent some time wandering through the beautiful Melbourne Exhibition Building at the 2014 Finders Keepers market. The Finders Keepers markets are held every six months in Melbourne, Brisbane and Sydney and are a specially curated line-up of unique craft stalls and vintage emporiums, combined with live music. In case you want to pop some dates into your diary for next year:

Melbourne held at the Royal Exhibition Building
Autumn/Winter - Friday (evening) 24th & Saturday 25th July
Spring/Summer - Friday (evening) 2nd & Saturday 3rd October

Brisbane held at the Old Museum
Autumn/Winter - Saturday 4th & Sunday 5th July
Spring/Summer - Saturday 7th & Sunday 8th November

Sydney held at the Australian Technology Park
Autumn/Winter - Friday (evening) 8th & Saturday 9th May
Spring/Summer - Friday (evening) 11th & Saturday 12th December





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A Waldorf a day...

Ckaos Admin - Wednesday, October 15, 2014
Our October Kitschen Ckaos recipe is Waldorf Salad. 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.

Waldorf Salad
Serves 4

Blue Cheese Cream
3 titanium strength gelatine leaves
1 cup (250ml) pure (thin) cream
150ml sour cream
150g soft mild blue cheese, chopped

Salad
30g snow pea tendrils
1 baby fennel, thinly sliced or shaved 
2 medium green apples, cut into slices
3 celery sticks, finely sliced
½ cup walnut pieces, chopped 

Dressing
1 tablespoon white wine vinegar
1 tablespoon extra virgin olive oil 
1 teaspoon Dijon mustard
1 teaspoon sugar
sea salt and freshly ground pepper, to taste

Shaved fennel and fennel tips, to serve.

1. Lightly oil four 1/2-cup (125ml) dariole moulds. Soak the gelatine leaves in cold water for 5 minutes. Place creams in a saucepan over medium heat and bring to just below boiling point. Remove from heat and whisk in cheese. Squeeze excess water from the gelatine, then add leaves to the cream mixture and stir to dissolve. Pour into prepared moulds, cover and chill overnight.

2. Combine all salad ingredients in a small bowl. Whisk together dressing ingredients in a separate jug. Pour over salad ingredients.

3. To assemble, invert creams moulds onto a serving plate. If required, dip moulds quickly into boiling water. Serve creams topped with shaved fennel and fennel tips and salad.

GRAVEYARD SHIFT
Earlier this year we made twitter friends with the gorgeous Sydney-based typographic artist, Gemma O’Brien (@mrseaves) during our Ckaos window conversations. Our designers Laura and Jenna thought it would be a great idea to go along to the opening night of her large-scale typography installation exhibition, Graveyard Shift, at Lamington Drive. Bringing together a collection of fleeting phrases, notes and ideas conceived between midnight and 5am over the past year, Mrs Eaves spent four consecutive nights creating a 360° hand-painted mural of bold black and white lettering and illustration, applied directly onto the walls of the exhibition space at Lamington Drive!

THERE WAS NO INTERNET??!!
What did people do before the Internet if they were looking for an address of a business? We recently went along to the City Gallery to find out! The famous Sands & McDougall Victorian Directory was the Internet of its day, a vast web of information compiling the names of Melbournian householders in enormous, annually published volumes. Today, its 117 year publishing legacy (and the great beauty of the huge books) is immense. Founded in 1857, the Directory of residents, trades and streets lasted until 1974. It remains much used by historians and genealogists, but also contains many lost and unexpected treasures. There’s still time to check out this interesting exhibition at the City Gallery.

SPEED BUMPS
While we’re talking exhibitions, there is only a couple of days left to check out the Double Bump illustration, print and design exhibition at No Vacancy gallery in Melbourne. This event showcases a selection of 40 emerging and established artists from Australia and overseas.


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In a Pickle!

Ckaos Admin - Monday, September 15, 2014
Our September Kitschen Ckaos recipe is Pickled Cumquats. 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.

Pickled Cumquats


500g cumquats
1 1/2 cups cider vinegar
1/2 cup white sugar
1 teaspoon pickling salt
6 peppercorns
6 whole cloves
2 cardamom pods
1 bay leaf
1 star anise
1 thin slice fresh ginger

Aged cheddar, to serve
Oat or wheaten biscuits, to serve

1.
 Place the cumquats in a small saucepan and cover with cold water. Bring to a boil and then turn off the heat. Let the cumquats sit for five minutes. Drain and set aside.

2. In the same saucepan, combine vinegar, sugar and salt, peppercorns, cloves, cardamom, bay leaf, star anise and ginger and bring to the boil. Add the softened cumquats; reduce heat and simmer for 5 minutes. 


3. Spoon cumquats and pickle into clean, sterilised jars and seal. Turn the jars upside down for 2 minutes, then invert and leave to cool. Let jars cool thoroughly and then store in the refrigerator.

4. Leave pickles for 24 hours to allow the flavours to develop. Refrigerator pickles will keep 4-6 weeks.

PRAWNS, PLANES AND SENSIBLE SHOES
A few weeks ago, Eleni jumped on a plane with photographer Steffen Pedersen to head over to Vietnam for a photoshoot and press check for one of our newest clients, QV Seafood. Pulling on a pair of sensible shoes and heading deep into prawn country, Eleni and Steffen spent a week shooting, proofing, and enjoying the Vietnamese hospitality.  Since back, Eleni has decided that sensible shoes are not so bad and would love to head back to Vietnam to explore more of the country.  For more pics from Eleni’s trip check out our Pinterest board!



A SPLENDID BREAK
Jenna and Laura have also been out of the studio recently, both taking some time out to head up to Byron Bay to enjoy the Splendor in the Grass festival.  Is that a pair of sensible shoes we spot?!



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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.










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