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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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.









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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!



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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!




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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!



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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
.

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