Boutique Markets BLOG

Seasonal Friday...

2012-02-24T06:01:00.004+10:00

Yay yay yay!!!

Sunday is the day - we're so excited!

Come and visit us at our brand new venue in the city at King George Square

9am - 1pm

go on....you're going to LOVE it as much as we do!

Getting to know....

2012-02-23T06:03:00.010+10:00

Make sure you stop by 'Earth Jewel Creations' in Brisbane on Sunday -

for a unique range of inspirational gemstone jewellery designed and handmade in Australia.

Taste

2012-02-22T06:00:00.014+10:00

Chocolate Mouse

Ingredients

115g dark chocolate

55g butter

4 free-range eggs, separated and at room temperature

70g icing sugar

300ml double cream

Method

Place the chocolate and butter in a large bowl and melt over a pan of simmering water, making sure the bottom of the bowl does not touch the water. Set aside to cool a little.
Add the egg yolks to the chocolate mixture, then stir in the icing sugar.
In a large bowl, whisk the egg whites until they form soft peaks. In a separate bowl, whisk the double cream until soft peaks form when the whisk is removed.

Watch technique0:59 mins
Fold the double cream carefully into the chocolate mixture then fold that mixture into the egg whites.

Watch technique0:35 mins
Pour the mixture into a serving bowl, cover with cling film and transfer to the fridge for a minimum of 12 hours.

Make

2012-02-21T06:00:00.007+10:00

Today we're sharing some inspiration for flower arranging...and in particular - for Easter.

We've noticed that suddenly Easter decorating has become quite the thing....do you 'DO' Easter at your place?? We'd love to hear your ideas x

Market Day wrap up!

2012-02-20T06:00:00.011+10:00

THANK YOU Canberra - we totally enjoyed our day with you yesterday!

Didn't you just LOVE our new venue - those windows are pure heaven :)

Thanks to our retailers for the gorgeous spread of goodies to choose from

and to our customers for shopping up a storm,

Seasonal Friday...

2012-02-17T06:00:00.002+10:00

Finally!!!

Only 2 sleeps now Canberra, we can't wait to see you all.

Getting to know....

2012-02-16T05:55:00.007+10:00

Trading on Sunday in Canberra with us, is 'Great Outdoor Cushions'

...stunning stylish cushions to add comfort and colour to your outdoor areas!

Make sure to pop by and have a look.

Taste

2012-02-15T06:00:00.024+10:00

Roast Pork Belly with Root Vegies

Ingredients

1.8 kg belly pork, skin on
4 tbsp cider vinegar
3 tbsp butter
8 bay leaves, crushed
1 whole garlic, sliced in half

for the vegies
- 4 parsnips, cut into long wedges
- 400g carrots
- 6 whole shallots
- 3 sprigs fresh thyme
- 1 tbsp olive oil
- 55g spinach
  
  Method
  1. The night before, boil a kettle and pour the boiling water over the pork skin (this method will give you better crackling). Discard the water.
  2. Next, baste the raw joint with cider vinegar; rubbing it all over to ensure the vinegar gets into the rind. Place the joint on a plate in the fridge, uncovered, overnight.
  3. Remove the pork from the fridge and spread with the butter, crushed bay leaves and garlic. Season with salt and freshly ground black pepper, set aside for the flavours to develop.
  4. Pre-heat the oven to 200C.
  5. Place the pork ,skin side up, on a wire rack that fits over an empty roasting tray. Roast for one hour and then reduce the oven temperature to 180C.
  6. Place the parsnips, carrots and shallots into the bottom of a roasting tray; add the thyme and olive oil and a glass of water.
  7. Remove the tray from beneath the pork and pour any fat that has gathered in the bottom of the tray over the vegetables; place the vegetables tray underneath the pork.
  8. Roast for a further hour, basting the vegetables with the juices from the pork in the bottom of the pan from time to time.
  9. Remove the pork from the wire rack and allow to rest for 15 minutes in a warm place.
  10. Toss the spinach leaves with the vegetables from the roasting pan. Drain off any fat leaving the cooking juices behind.
  11. Carve off the crackling in one piece and portion. Serve the pork with the roasted root vegetables and gravy.

Make

2012-02-14T06:03:00.002+10:00

Make someone's day today....it's Valentine's Day!

Monday inspiration...

2012-02-13T06:08:00.006+10:00

Seasonal Friday...

2012-02-10T05:53:00.007+10:00

Have you had a read of the March issue of House and Garden yet??

Gorgeous...just gorgeous inspiring homes,

and not to mention our lovely page too!

Getting to know....

2012-02-09T06:00:00.013+10:00

Trading at our brand spanking new venue in Brisbane is 'Paquetage'...

born in France in 1984, this is a collection of handbags out of the ordinary!

Feb 26th 9am-1pm King George Square

Taste

2012-02-08T06:02:00.021+10:00

Chocolate Sweet Hearts

Ingredients

1 cup plain flour
1/4 cup cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon salt
115grams dark chocolate, chopped
4 tablespoons unsalted butter, cut into pieces
1/2 cup packed brown sugar
1 large egg

Method

In a bowl, whisk together flour, cocoa, baking powder, and salt. In another bowl set over (not in) a saucepan of simmering water, place chocolate, butter, and brown sugar; stir frequently until almost completely melted. Remove from heat, and stir until completely melted; let cool slightly.
Add egg to chocolate mixture. With a mixer on low, beat until well blended. Gradually stir in flour mixture (dough will form a ball).
Divide dough in half; roll out each half on a sheet of baking paper to a 1/2cm thickness. Transfer each half (still on paper) to a baking sheet; freeze until firm, about 20 minutes.
Preheat oven to 180 degrees. Working with one half at a time, flip dough onto a work surface; peel off paper. Using a heart-shaped cookie cutter, cut out cookies; place, 3cm apart, on two baking sheets. Bake until firm and fragrant, about 8 to 10 minutes. Transfer to a rack to cool.

Make

2012-02-07T06:07:00.009+10:00

We just couldn't go past this super sweet idea from Martha Stewart for Valentine's Day...send a romantic note to your love in a wine bottle wrapped with a special label you can print by clicking here.

Monday inspiration...

2012-02-06T06:06:00.004+10:00

I secretly love Monday mornings...

the promise of a whole new week,

full of possibilities,

and time stretching ahead,

makes me feel like I can do anything!!

Seasonal Friday...

2012-02-03T06:06:00.009+10:00

Isn't this shadow beautiful....

did you know it's from one of the lovely big windows in

our gorgeous Canberra venue - Albert Hall...

we can hardly wait for February 19th - see you there!

Getting to know....

2012-02-02T06:03:00.009+10:00

Trading in Canberra on Feb 19th is 'fickle by design'...

beautiful handmade and personalised jewelry created from sterling silver...

stop by and say hello!

Taste

2012-02-01T06:00:00.009+10:00

Spaghetti Bolognese Sauce

Ingredients

60 ml olive oil
1 stick of celery, washed and sliced
2 cloves of garlic, crushed
1 large onion, finely chopped
1 red capsicum, seeded and cubed
1 carrot, peeled and cubed
6 bacon rashers, cubed
200 ml beef stock
100ml red wine
3 tablespoons tomato puree
400g tin of diced tomatoes
1/4 tsp of freshly grated nutmeg
1 tablespoon fresh basil
500g lean mince
salt and pepper to taste

Method

Make

2012-01-31T06:04:00.010+10:00

We are LOVING these sweet ideas for Valentine's Day!

Which one will you choose???

Monday inspiration...

2012-01-30T05:56:00.004+10:00

Seasonal Friday...

2012-01-27T06:00:00.005+10:00

'somewhere over the rainbow, skies are blue,

and the dreams that you dare to dream really do come true.'

Lyman Frank Baum Quotes

Happy Australia Day x

2012-01-26T06:00:00.000+10:00

Happy Australia Day everyone!!

Taste

2012-01-25T06:05:00.007+10:00

Milanese Risotto

Ingredients

1L (4 cups) chicken stock
1/2 tsp saffron threads
20g butter
1 tbs olive oil
1 brown onion, halved, finely chopped
2 garlic cloves, crushed
330g (1 1/2 cups) arborio rice
125ml (1/2 cup) dry white wine
20g (1/4 cup) finely grated parmesan
Salt & freshly ground black pepper
Shaved parmesan, to serve
Crusty bread, to serve

Method

Combine the stock and saffron in a medium saucepan over high heat. Bring just to the boil. Reduce heat and hold at a gentle simmer.
Heat butter and oil in a heavy-based saucepan over medium heat. Add the onion and garlic and cook, stirring, for 5 minutes or until soft and translucent. Add rice and stir for 1 minute or until grains appear slightly glassy. Add wine and cook, stirring constantly, until liquid is completely absorbed. Add a ladleful (about 125ml/1/2 cup) of simmering stock and stir until completely absorbed. Continue to add the stock, a ladleful at a time, stirring constantly and allowing the liquid to be absorbed before adding the next ladleful. Cook for 20 minutes or until the rice is tender yet firm to the bite and the risotto is creamy. Remove from heat. Stir in the grated parmesan. Taste and season with salt and pepper.
Divide risotto among serving bowls. Sprinkle with shaved parmesan and serve with crusty bread.

Make

2012-01-24T05:55:00.006+10:00

Tin Can Lanterns

Wash out an empty tin can and remove the label. Fill the can with water and freeze overnight to give a solid working surface. Draw your design around the body of the can with an erasable pen. Lay the can on a towel and, following your design, punch holes into the can using a hammer and a small round-headed screwdriver. Punch a hole either side of the can near the rim for a wire handle.

Monday inspiration...

2012-01-23T06:09:00.003+10:00

Let me ask you something, what is not art? ~Author Unknown