A little while ago I was approached by a beautiful bride in need of a helping hand & a creative touch to bring some beautiful WOW to her big day.

Some of you may know that we offer a range of beautiful bespoke services which includes wedding & event styling. It's always a delight to bring something memorable & beautiful & perfectly suited to our clients, happy hearts all round!

I created the LISA MADIGAN signature cernterpiece on a grand scale for the gorgeous couple & their guests which sat in a white umbrella marquee on the edge of manicured gardens & overlooking country fields. In our vintage bottles I placed peonies & dusty miller { two of my personal favourites too & of course supplied by the divine Michelle Collison of Shady Fig } I hung tea light orbs & custom made pom poms & at night over their celebratory dinner it lit like a chandelier.

I also finished the tables that were laden with orange blossom, hydrangea & peonies to name a few { again by the wonderful Shady Fig } with a beautiful array of candle holders & pillars in old bottles. It was a simply sublime setting.

If you have a wedding or event coming up we would love to hear from you! Our range of services include prop hire, stationery & of course our speciality of creative consulting & the hands on styling of events to make them truly unique, memorable & beautiful.

Feel free to get in touch on info@lisamadigan.com.au or pop into the LISA MADIGAN store at SHOP 1 . 70 ALBERT STREET . BERRY to have a chat about your next big { or little  } event over a pot of tea.

The LISA MADIGAN store & online is now proudly stocking the exquisite range of Carriere Freres Industrie pure vegetal wax candles hand poured in France.

Founded in 1884, by the inquisitive and entrepreneurial minds of two brothers, Carrière Frères Industrie is the keeper of wax craftsmanship from the XVIII century. At the dawn of the industrial revolution, obsessed with patents and new inventions, the Carrière brothers revamped wax-making & today their ingenuity & dedication still hold true with the range being free of paraffin & other petrochemical derivates, not producing smoke & providing a beautiful clean burn.

The botanical scents are heavenly, from bitter almond to damask rose, they evoke mediterranean nights & exotic sojourns. Centuries of botanists & explorers have enriched Carrière Frères Industries scented candles. Soliflore scents, inspired by exotic or indigenous oils, & reminiscent of the romantic “language of flowers”, in vogue during ‘la Belle Epoque’. The candles evoke the flower markets of Les Halles of Paris, where at the turn of the XIX century, the most beautiful and rare specimens were brought from faraway lands. The Century was avid of sensations of intoxicating bundles perfuming cargo ships, freight trains, and the backs of porters. Damascus Roses, Fig Tree, rare Tiaré, a vertigo of spices & intoxicating flowers…

CLICK HERE TO PURCHASE IN THE E.STORE $59.95 EACH WITH A 50 HOUR BURN TIME

LISA MADIGAN specialises in not only her stunning atmospheric works, but also portraiture.

“Every portrait that is painted with feeling is a portrait of the artist, not of the sitter.”  OSCAR WILDE

For all enquiries please email us at lm@lisamadigan.com.au or call the artist direct on 0415 138 909

Corporate & private commissions are welcomed.

A gorgeous friend of mine asked me for the recipe to my little smoked trout number, so I thought I would share it with you all.

INGREDIENTS

1 sourdough baguette

2 small fillets smoked trout

{ you can pick these up at your local fish market }

1 small jar lumpfish black caviar

{ ditto to the above or your local grocer }

1-2 dessert spoons creme fraiche

1 good teaspoon horseradish

1 eschallot, very finely diced

lemon juice & fresh ground pepper & salt to taste

METHOD

for your sourdough toasts, preheat your oven to around 180 & get slicing your baguette thin enough to hold you mix & thick enough to give a good crunch .

once sliced, place flat on a lined or non stick tray & bake until they start to go a little golden, remove & allow to cool { or if you're time poor, just pick up a crunchy equivalent on your next dash for groceries }

start flaking your trout into a mixing bowl, I like to use my fingers simply flaking off the flesh into small strands & double checking for any bones .

add in your eschallots to the trout, creme fraiche & horseradish { I like to combine these two to get the balance right before I add it to the trout . make sure you taste & find the balance } the cream mix should just coat so it's not too creamy & add in your juice, pepper & salt to taste . adjust any additional measures of the ingredients & remember you can always add in a little more but you can never take it out, so build up the flavours to your taste .

keep the trout mix chilled until you're ready to assemble then top toasts with a spoon full of trout & finally with a black dot of the caviar .

easiest canape in the world . enjoy !