March Madness

Our 2017 Ckaos Calendar has been hitting the streets, and desks, with our 'Where's the Ckaos' series. March's image is courtesy of Eleni and was taken in Sydney. 

So what's been happening in the studio....

It's a TINY world

Cameron and Alethea recently visited the sustainable living festival to explore the 'New Jones' Tiny house.  There has been much discussion (bordering on obsession) in the studio about the tiny house movement between them.  Haven't heard of the tiny house movement?? Just ask Cam or Alethea next time you call the studio and they will fill you in! We take no responsibility for the hours you may lose looking at tiny houses on Pinterest as a result!

Check out the NEW JONESES Tiny House here!

An Evening with Sir David

Emma went along to see the world’s most famous living naturalist, Sir David Attenborough in his Melbourne show Sir David Attenborough – A Quest for Life for a thoroughly entertaining evening. 

It brought back memories for Eleni of working with Sir David on a previous Ckaos project for the Australian Academy of Science Enlightening Campaign.  We've included the video below!

Sugar Mountain

Laura attended the Sugar Mountain festival earlier this year, a hot day packed with experimental art, music and eating. She had so much fun she only took one photo for us!

Happy Birthday Sam

Sam, our resident accounts legend recently turned an age that we are not allowed to mention, but we can show you the awesome antipasto platters that Eleni just 'threw together' for the 'major milestone'

Back in the Studio

The Ckaos team have hit the ground running, hence why we missed our blog in January, well that and the fact that we spend out lazy Summer holidays enjoying the Melbourne sunshine. 

Our 2017 Ckaos Calendar has been hitting the streets with our 'Where's the Ckaos' series. February's image is courtesy of Cameron. and was taken in our own little laneway of Equitable Place. 

So what's been happening....

Falling into Summer

Laura, Alethea and Lucy all went to the Marion Bay Falls festival in Tasmania. The girls hitched a ride back with Laura's pilot Fiance, Mitch. 

Alethea's White Knight

Alethea attended the famous Melbourne White Night festival and shared some great photos with us. 

Summer Dreaming

Laura spent some of her summer holidays in Moolooaba, giving us all beach envy

Shooting for the stars

Emma spent much of her summer with the team at Everyday People preparing their AWESOME rocket clock for the Rainbow Serpent festival. 

Bedroom Pies

Our December Kitschen Ckaos recipe is Raspberry Meringue Pies. 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.

Raspberry Meringue Pies 

Makes 12

Ingredients 
1 cup frozen raspberries, defrosted
1 tablespoon cornflour
¼ cup sugar
12 individual sweet shortcrust pastry cases
1 egg white
2 tablespoons caster sugar 

Process raspberries with a stab blender until smooth. You will need 1/2 cup raspberry puree. Combine cornflour and sugar in small saucepan. Gradually stir in raspberry puree until mixture is smooth. Stir constantly over heat until mixture boils and thickens. Remove from heat and spoon mixture into pastry cases.

Beat egg whites in a small bowl with an electric mixer until soft peaks form, gradually add sugar, beating until sugar has dissolved between each addition.   

Pipe or spoon over pastry cases, ensuring filling is covered. Bake at 230°C for 5 minutes or until lightly browned.

Serve.

End of year madness

November was a crazy busy month in (and out of) the studio, and we are not even going to mention "Christmas"...

Oh...

DOH!

Cooking up a storm

Laura and Mitch recently had a lazy weekend up in Sydney where they attended an awesome pasta making cooking class at Salt Meats Cheese, so they could learn how to use their pasta maker.  And we should note that Mitch was NOT on Masterchef, despite having the apron to prove it! 

Alethea's Archibald Journey

Alethea took the journey out to Ballarat to check out the 2016 Archibald prize exhibition. 

Melbourne Music Week

Her Sound, Her Story is the culmination of an exhibition and video series of the same name by photographer Michelle Grace Hunder and filmmaker Claudia Sangiorgi Dalimore. The intimate exhibition, which was shown at Emporium Melbourne throughout MMW, profiled over 40 women working in the music industry, including Banoffee, Clare Bowditch and Renée Geyer.

Alethea's short sightedness

We found out this month that Alethea is short sighted, hence why we have photos of Missy Higgans and Temper Trap that are teeny, tiny. Oh no, that's not it...she was just sitting REALLLLY far back!

Emma's Time out

Emma took some time out to hang out in the Grampians, and make us jealous with her beautiful photos!

One Final Thing...

Laura's netball team won the grand final, with only 6 players! She may kill us for posting this photo...

The Colour Purple

Our November Kitschen Ckaos recipe is Raddichio leaves with Orange, Fennel and Black Olives. 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.

RADDICHIO LEAVES WITH ORANGE, FENNEL AND BLACK OLIVES 

Makes 12

Ingredients
1 fennel, thinly slice
2 small oranges, segmented  
¼ cup good-quality vinaigrette
12 radicchio leaves  (approx. 1 head of radicchio) 
36 mini black olives
¼ cup toasted flaked almond
micro herbs, to garnish

Method
Combine fennel, orange and vinaigrette and toss until combined. Spoon into radicchio leaves.  Top with olives, almonds and garnish with herbs. Serve.

In case you missed it...

In case you missed the awesome PFD Seafood launch campaign Ckaos has been working on over the past couple of months, check it out here. Ckaos worked closely with the Seafood team at PFD Foodservices on a complete launch campaign for PFD's national fresh seafood range. This campaign was designed to communicate PFD's ability to delivery fresh seafood across the country...from coast to coast.

Green Cuisine

Our October Kitschen Ckaos recipe is Green Pea Soup with Parmesan Custard Sandwiches. 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.

Green Pea Soup with Parmesan Custard Sandwiches 

Makes 12

Ingredients 
Parmesan Custard Sandwiches
½ cup pure cream
½ cup milk
¼ cup freshly grated parmesan cheese
2 eggs, lightly beaten
3/4 cup freshly grated parmesan cheese, extra
Green Pea Soup
20g butter
½ brown onion, finely chopped
250g frozen baby peas
1 cup chicken or vegetable stock
balsamic glaze, to serve
micro herbs, to serve

Method
In a small saucepan combine the cream, milk and parmesan. Season to taste. Heat over medium-high heat until mixture almost reaches boiling point. Remove from heat and allow to stand for 20 minutes. Whisk in eggs and pour into a 20 x 12cm baking dish. Place dish in a water bath (a larger baking dish half filled with boiling water) and bake at 160°C for 30–40 minutes or until just set. Remove from oven and allow to cool. Chill for one hour.

Increase oven to 180°C. Place a 5cm cutter on a baking tray lined with paper. Drop heaped teaspoons of grated parmesan into cutter and spread until cheese is even. Carefully remove cutter; a perfect round of grated cheese should remain. Repeat to make 16 circles. Bake for 5–10 minutes or until cheese is golden brown and melted. Allow to cool before removing from trays.

Heat butter in a saucepan over low heat. Add onion and cook over heat for five minutes or until soft. Add peas and stock. Bring to the boil then simmer over low heat for three minutes. Process with a stab blender or blender until smooth. Chill for 1–2 hours or until cold. 

To Serve: Using a 5cm cutter, cut rounds of parmesan custard from baking dish. Lift each round out carefully using a spatula or egg lift. Sandwich custard between two parmesan cookies. Pour pea soup into serving glasses and top with droplets of balsamic glaze and serve with parmesan custard sandwich cookies scattered with micro herbs. 

Tip
If your baking dish isn’t exact size — no need to worry. You just need the custard to be approx. 3cm deep in the dish.

Things have been flat out in the studio, so we haven't managed to get out and about as much as usual. We did celebrate some birthdays, checked out dinosaurs and visited Harry (Potter, not the Prince!).

It's Birthday Month!

September is birthday month at Ckaos with Cameron and Alethea celebrating recently with custard doughnuts and a whole lot of love. Not to miss out, Laura's cat Gatsby also turned one, just in case you were wondering!

Dinosaurs Galore

Laura and Emma both checked out Jurassic Park: The Exhibition at the Melbourne Museum recently. Unfortunately it is now closed but here are some pics to enjoy. Ok, so maybe not strictly design related, but... DINOSAURS! ROAR! 

Harry Potter Bar

Alethea got all wizard-y recently... well to be honest, she just went because they had cool drinks. Good Things Bar in South Yarra hosted a Harry Potter themed night which involved Butterbeer and Polyjuice Potion.