IN STUDIO

Fri, 12 Jul 2013 at 10:39

Since landing back from my New York adventures it's been incredible to finally dive back into my work, lay some paint on fresh linens & be back in my studio.

A few little sneak peaks of the coming collection...

CLICK HERE TO VIEW THE NEW COLLECTION

IN STUDIO
palette
IN STUDIO
studio bliss
IN STUDIO
new work detail
IN STUDIO
thick & luscious
IN STUDIO
new work detail

links

you might also like

I LOVE NY

Fri, 5 Jul 2013 at 18:57

It's true, New York is built upon the stuff dreams are made of. You can feel the star dust & sense the shimmer of champagne at every turn. It's grand, it's raw, it's pulsing, it's impulsive, it's intellectual & it's real. You breathe the dust & smell the sweat that's made it happen. You sense the punches she's endured & feel the community that's lifted her back onto her feet to shine again, perhaps even brighter than before.

I love that New York didn't happen by accident, it was intentional & I love that that intention has attracted some of the worlds leading minds & continues to do so. Lady Liberty is alive & well, standing strong & inspiring still.

I love the cultural diversity, I love the pace, I love the lights, I love the grit & the graffiti & I love the air lock doors that open into luxurious trinket boxes & worlds of wonder. I love the little bar that was on the corner of our block that every day had fresh market flowers in jars & played great music & made great cocktails, the kind of cocktails that involve mystery & theatre & a barman with true passion & personality. I love the intermittent weather & the winds that blow your umbrella inside out. I love MoMA. I love the Met. I love the Guggenheim & the paper partitions I had to steal a glimpse through of the atrium. I love Woody Allen & I love that our apartment had a projector so we could watch Manhattan in Manhattan. I love the magical places you find that offer no curb side trace of their existence. I love that people love their dogs & tend to their community gardens.

I felt at home. I felt tenderness & hardship & everything in between. I felt an unabashed honesty, no apologies, no pretensions. I felt embraced. I felt at ease. I felt that warm liberty glow. I felt optimism pushing through any darkness. I felt light.

It's no secret, I have ignited a life long love affair with the big apple.
I can't wait to go take another bite.

 

I LOVE NY
like a trinket box
I LOVE NY
central park in bloom
I LOVE NY
a stay at the wythe
I LOVE NY
brooklyn beauty
I LOVE NY
brooklyn bridge on a frigid spring evening
I LOVE NY
I love liberty
I LOVE NY
I LOVE NY
& love
I LOVE NY
I fell in love at MoMA
I LOVE NY
street cred
I LOVE NY
me in heaven

links

you might also like

new york beckons

Wed, 8 May 2013 at 15:27

After an incredible 21 months curating the store in Berry, change is in the air.

Thank you all so much from the bottom of my heart for your continued support, it has truly been a delight!

I will be travelling to the big apple for a months worth of adventures & then hopping back on a jet plane to get back into the studio.

My art is at the heart of everything & now I am able to devote all of my time to my profession as a fine artist, so stay tuned.

There are so many exciting things in the pipeline & I can't wait to share everything with you all.

 

new york beckons

links

you might also like

wild berry & black cherry tiramisu

Thu, 20 Dec 2012 at 15:04

A little indulgence goes a long way...

Inspired by the abundance of summer berries & the celebrations of the season this is a dessert to please one & all.

 

INGREDIENTS

4 shots of good quality espresso { if you don't have an espresso machine, 2 strong cups of stove top or 2 plunger or chemex cups will suffice, or simply grab it from your local cafe }

1/2 cup marsala { I usually add an extra slug, you can use any liqueur of your choice or juice if it needs to be kid friendly }

1 large packet Italian sponge fingers { savoiardi }

3 eggs . separated

1/3 cup caster sugar

250g mascarpone

200ml thickened cream . lightly whipped

100ml plain natural yoghurt

800g or so of beautiful mixed berries

1 tablespoon of good quality black cherry jam

Good quality cocoa for dusting or dark chocolate to grate { optional }

 

Find a flat dish with a good lip at the edges, pour in the coffee & marsala.

In a flat saucepan add half of your berries, a sprinkle of extra caster sugar & the cherry jam. Simmer until the juices of the berries start to ooze & the berries go a little soft, scoop out berry flesh with a slotted spoon & mix through remaining fresh berry mix, leave to cool. Continue to simmer & reduce the berry juices until you have a beautiful glossy coulis, then set aside, this will swirl on top of your finished tiramisu.

Hand whisk thickened cream & yoghut together to combine. You can use all cream if you prefer, I just like to offset the rich creaminess with a good quality yoghurt, it adds a nice little kick.

Combine egg yolks & sugar & beat until pale, thick & creamy. Gently incorporate mascarpone to the cream & yoghurt mixture until just combined.

Beat egg whites, you know the rule, until you can hold the bowl over your head, they should be white & silky with tall peaks. Gently fold the egg whites through the cream mixture. 

Have a beautiful serving bowl at the ready, preferably glass or crystal, round is fine if you don't have anything square, or even indivdual glasses if you prefer.

Start with a fine scattered layer of berries, then quickly soak the underside of some sponge fingers into your coffee & marsala, the savoiardi will drink it up fast, so bare this in mind if you prefer a wetter or a firmer end result, I like to go somewhere in the middle with mine. Add a layer of the soaked savoiardi then a layer of the cream mix.

Continue the above steps, layering berries then quickly soaked savoiardi then the cream. If you're using cocoa or grated chocolate dust this on top of the cream layer. Keep on going until you've filled your dish with beautiful layers, the last layer should be the cream mix, I then scatter with a few extra berries & swirl the coulis over the top, you can also dust some extra cocoa or chocolate shards.

Refrigerate covered & it will be perfect the following day.

Miam, enjoy!

 

 

wild berry & black cherry tiramisu
I choose to forego the neat block & instead make it more moorish by serving with generous spoon, ensuring you scoop through each layer
wild berry & black cherry tiramisu
a cottage christmas celebration
wild berry & black cherry tiramisu
just before the fridge, apologies for the average shot, 2am'er
wild berry & black cherry tiramisu
on the menu as a special at the store, delish

links

you might also like