Thursday, April 23, 2015

Anzac Biscuits

On  ANZAC Day, we can't think of anything better to warm you up after a memorial commemoration than a cup of tea and a handful (or two) of these delicious ANZAC biscuits by Petite Kitchen. 

Photos and recipe below all from here




1 cup gluten free rolled oats 
1 cup desiccated coconut 
1 cup ground almonds 
1/4 cup sesame seeds (optional) 
2 tbsp poppy seeds (optional) 
4 tbsp honey 
4 tbsp butter (coconut oil or olive oil also works well) 
1/2 tsp baking soda 
1 tsp apple cider vinegar a pinch of sea salt

Preheat the oven to 160°C, and line a baking tray with baking paper. In a food processor add all of the ingredients Process until a dough like texture is achieved. You may need to scrape down the sides a little.

Using your hands, form small balls and place them on to the baking paper, a couple of centimeters apart as they expand a little. Using a fork or your fingers, press down on each ball to flatten in half.

Place in to the oven and bake for 12-15 minutes or until nice and golden on the outside. Leave to cool.

Makes around 20 cookies, will keep for 3-4 days in an airtight container. They also freeze fantastically.

*gluten free
*dairy free (using olive or coconut oil)
*refined sugar free

Vintage Aussies

We have a limited run of vintage Australian textile cushions in store, you can find out a little more about them here, on our website.

Wednesday, April 22, 2015

Ceramic poppies

We were lucky enough to receive some of Borrowed Earth​'s ceramic poppies in store!

There's just 3 large and 6 small, made by hand in Whangaparaoa. Call the store on 9 366 7282 if you'd like one!

$16.50 / small and $29 / large.



Tuesday, April 21, 2015

Poppy fields

From now until Anzac Day thousands of handmade poppies will bloom across Auckland to mark the centenary of the First World War.

Volunteers including schoolchildren, RSA members and community groups have made more than 20,000 poppies for the Peace Poppy Project, a brainchild of west Auckland artist Cristina Beth.

The poppies will be 'planted' across Auckland, greeting people on their way to Anzac Day commemorations. After 25 April, people will be able to 'pick' the poppies in return for a small donation to their local RSA.

Monday, April 20, 2015

Worth a trip

Illuminate

From Wednesday 22 till Saturday 25 April 2015 between 6 & 10pm the Auckland Museum will light up. The war museum will be projecting images to remember the sacrifices of our countries men so many years ago.

More information see here.



Friday, April 17, 2015

Worth the trip

Waterfront Auckland​'s Block Party is on this Sunday! Here are some of the highlights from last years event. Don't miss it! Come visit us here in the city.



Thursday, April 16, 2015

Dianne's blankets

Dianne Dudfield's blankets are sure to be family heirlooms! Her merino and mohair blankets are hand dyed and hand worked on a 16 shaft dobby loom exclusively for Pauanesia. You can see the care she takes in each incredible piece.

Dianne works in her studio at Pio Shores, Waihi Beach looking across the Pacific Ocean to Tuhua (Mayor) Island and we are so pleased to have her beautiful blankets in store.

Modelled by two of our wonderful staff and photographed by Kate van der Drift.





Wee peek

At our remembrance window.





Wednesday, April 8, 2015

Pacific beanie

$3 from every wee Pacific Beanie kiwi sale goes to help those in need after Cyclone Pam devastated Vanuatu. Every little bit counts!



Tuesday, April 7, 2015

Vanuatu

Vanuatu still needs our help. Take a look at this wonderful video for a real glimpse at what's going on and how your donations can really make a difference.


Tasty Tuesday

We loved this recipe posted yesterday by The Design Files for Tasty Tuesday so we thought you might too. Plus the photo looks just as delicious as the meal itself!

The recipe is by Julia Busuttil Nishimura of Ostro. See it below!


Ingredients (Serves 4)

For the polenta
750ml milk
250g polenta
80g parmesan, finely grated
50g unsalted butter
150ml thickened cream
For the mushrooms
80g unsalted butter
Extra virgin olive oil
1kg assorted mushrooms, such as chestnut, Swiss brown, button and oyster, brushed, trimmed and halved, sliced or left whole if small
4 cloves of garlic, finely chopped
4 sprigs of thyme, plus extra to serve
80ml white wine
1 tbsp Italian parsley, roughly chopped (optional)



Method

In a large heavy pot, bring the milk and 750ml of water to the boil. Reduce heat to a simmer and add 1tsp of salt and the polenta in a thin steady stream, whisking to prevent lumps.

Cook for 30-40 minutes, stirring constantly with a wooden spoon until polenta is smooth and silky. You may need to add a little extra water if polenta becomes too thick and hard to stir. Add the parmesan, butter and cream. Season to taste and keep warm. If the polenta cools too much, it will harden, so this is really important.

Meanwhile for the mushrooms, in a large pan, heat half the butter and a drizzle of olive oil. When butter is foaming, add the mushrooms and sauté for 2-3 minutes. Add the garlic and thyme, and continue to cook until mushrooms are tender and garlic has softened.

Add the wine to the mushrooms and simmer for a few minutes until the liquid has reduced by half. Finish off the sauce by adding the remainder of the butter. Stir to combine.

To serve, pour the polenta on a wooden board and tumble the mushrooms on top. Sprinkle over the extra thyme leaves and chopped parsley, if using, and serve immediately.



Kiwis on tour

We love receiving photos from our customers of our wee chaps out and about, this time one of our wee guys are in the French Riviera!

Thank you Michelle!

Monday, April 6, 2015

Dianne's work

Beautiful detail in one of Dianne Dudfield's blankets.


Weka spotting

One wonderful weka snapped wandering around the grounds of Auckland Yoga Academy's retreat on Kawau Island!



Thursday, April 2, 2015

Worth the trip

The Drawing Club

Every second Tuesday of every month in 2015 the Drawing Club gets together on Queens Wharf. Everyone is welcome and it's absolutely free! 

There are live models and unique backdrops plus a DJ helping set the mood. All you need to bring is yourself and your drawing supplies. More information here.

Wednesday, April 1, 2015

Our hours

We'll be closed this Friday, Saturday and Monday but open, business as usual, on Saturday. Plus we'll be online all weekend if you'd like browse our products, the internet's good like that! It never sleeps!

Have a great Easter break!


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