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

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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

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UNLEASHING YOUR CREATIVE FLOW

Sun, 16 Sep 2012 at 16:24

WORKSHOP

with LISA MADIGAN

 

SATURDAY 29TH SEPTEMBER 2012

LISA MADIGAN .  the store

SHOP 1 . 70 ALBERT STREET

BERRY . NSW . AUSTRALIA

 

4pm till 6pm

$79 { includes light refreshments & materials }

 

Dive in, get your hands dirty & have some fun, it's all about tapping into your inspiration & releasing your creative potential - no experience necessary - we engage in hands on drawing & painting, brain storming & uncover the nuts & bolts of the creative process...

It's perfect if you're already working creatively but need a little fire up or are looking to tackle your creative side & see where it takes you...

I ask everyone to bring along an object or two that you find inspiring, all other materials are provided...

email us to reserve your place or if you have any questions

UNLEASHING YOUR CREATIVE FLOW
tools of the trade

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instagram love

Sun, 22 Jul 2012 at 13:06

Loving instagram at present, here's a little taste of the images from my feed...

You can find me @LISAMADIGAN

instagram love
mexican friendship bracelets now in store
instagram love
stunning vintage handira wedding blanket . now sold . but we can get more so drop us a line if you love these as much as we do
instagram love
how can we ever possibly improve on nature . enamel & wood . LISA MADIGAN . 2012
instagram love
love a little studio mess
instagram love
sharp & hot . oil on linen . LISA MADIGAN . 2012
instagram love
stunning dried blushing brides now in store
instagram love
wild at heart works on exhibition in our dedicated gallery space at the store