Go Make Me

happy Australia Day 2012

2012-01-26T16:12:52+11:00

January 26th marks the official national day of Australia, a day to commemorate the arrival of the First Fleet into Sydney Cove in 1788. On Australia Day there's always much celebratory action around the harbour, so we walked down to the Sydney foreshore to watch the Ferrython with home made meat pies and watermelon in our picnic basket. Afterwards the sun came out and we had a quick dip at Maccullum Pool (above), a heritage harbour pool in Cremorne Point that's tucked away beneath sandstone rocks and over-hanging trees with arguably the best view in the world. And better still it's quiet, clean, free and a gem that not many know about

chico hayasaki {illustrator}

2012-01-25T18:05:15+11:00

This week I'm loving Japanese born Chico Hayasaki's fresh, fashion savvy illustrations using line and watercolours

Just recently I discovered that she's turned her hand to fabric design (found via CWC International blog). A cool mix of retro, fashion and delicate prints printed on 100% Japanese cotton. They are produced by Kei's Fabrics of Japan and, unfortunately, I don't believe that they're available outside of Japan as yet

{go make me} valentine's day white chocolate heart cups with strawberry ice cream

2012-01-21T22:24:46+11:00

Romance is in the air! I'm in the midst of creating a Valentine's Day e-book full of packaging and card designs to print out and romantic recipes (e-book coming soon) and I've hatched up a sweet treat that's a cinch to pre-prepare so you're not stuck in the kitchen on the day (and you can get on with your just desserts...so to speak). Firstly, it had to be pink. I'm thinking Strawberry ice cream and pink fairy floss and secondly, it should be easy and thirdly, it should look and taste d e l e c t a b l e !

To make your Chocolate cup, melt 100g white chocolate in a small double boiler on a low heat and brush a thin chocolate coat to the inside of two heart silicone moulds. If you don't have hearts, use round silicone moulds instead. Place in fridge to set for at least 1/2 hour. Brush a second coat of chocolate on the inside of mould again to build up walls of cup. Repeat if necessary. Leave refrigerated until required. Carefully peel back mould from chocolate. Add a scoop of Strawberry Ice Cream (I used Maggie Beer Strawberries and Cream) and top with Subtle Rose Fairy Floss (Pariya brand is available in select delicatessen's if you live in Australia)

{go make me} lavender sachets diy

2012-01-17T22:10:01+11:00

Do you remember these? They were big when I was a kid (umm, a long time ago). Lovely smelling lavender sachets that one placed into one's underwear drawer to keep one's undies smelling spiffy. I say, bring back the good old days and make some!

It's easy peasy. Simply cut out 10cm squares of fabric, sew around 3 sides of your sachet with a fancy machine stitch that rarely sees the light of day, fill with dried lavender, sew up the other edge and trim the edges with pinking shears. Tada....instant fresh smelling undies! Apparently it keeps the moths away too

bunnies in the woodlands

2012-01-14T12:05:56+11:00

My brother risked life and foot yesterday making this 'cake stand' for me for an upcoming Easter shoot (stay tunned!). Sawn from lumps of timber waiting patiently by his front door, ready for the fire on frosty winter evenings. With a flick of an ear-splitting chain saw and muscle to hold down run-away logs, voila, instant cake stand. Thanks bro

This one is extremely rough and ready, but if you would like the perfect rustic stand, head over to Sunday Hatch on Etsy where no body parts were injured in the creation process. I promise.

watermelon granita, the sweet taste of summer

2012-01-12T15:10:57+11:00

Australian Summer = balmy evenings, seafood and beautiful fruit. Particularly watermelon. Can you smell it? For a refreshing dessert, add melon juice to sugar syrup, throw it in the freezer and occassionally scrape with a fork. Even better, add to a glass of sparkling wine. Too easy! Recipe is after the break

Watermelon Granita
1/2 cup caster sugar
1/2 cup Maggie Beer Verjuice, white grape juice or water
500g watermelon (keep cold in fridge)
1 tablespoon fresh lemon juice

Place sugar and verjuice into a saucepan. Stir with a wooden spoon on a medium to high heat and bring to boil. Make sure all granules have dissolved and boil for a further 2 minutes. Remove from heat to cool. Place in fridge

Cube watermelon and process in blender. Strain the puree through a square of muslin. Add lemon juice, stir and pour into a shallow pan. Cover and place in freezer and begin scrapping with fork after an hour. Repeat 3 or 4 times for about 3 hours or until no longer mushy. Serve immediately spooned into a glass dish

mango and passionfruit tart recipe

2012-01-04T21:39:14+11:00

One of my favourite magazines, Australian Gourmet Traveller, featured a stunning array of inspirational recipes for Christmas in their December issue. Succulent summer fruits were used and recipes that could be created (if you were lucky enough to have bought the mag) at anytime when fruits are plentiful like; Blueberry Upside-down Pavlovas, Watermelon & Boysenberry Granita with Melon & Sparkling Shiraz and Prosecco & Peach Jelly with Mascarpone & Pandoro, I wanted to try everything

With my 'I-wanna-challenge-like-a-hole-in-the-head' sleeves rolled up, I flubbed my way through the Golden Mango and Passionfruit Caramalised Tart recipe and Mum had a go at the Boozey Winey Trifle (see scanned pages from mag on the left). Both were an absolute winner and thought I'd share my version of the tart

Recipe is after the break...

Mango and Passionfruit Tart

Sweet Pastry
250g unsalted butter
60g icing sugar (confectioners sugar)
2 egg yolks
360g plain sieved flour

Custard
2 1/2 cups milk
3/4 teaspoon vanilla extract
9 egg yolks
180g caster sugar (superfine)
50g cornflour
50g plain flour

Passionfruit Caramel and Mango slices
1 cup caster sugar (superfine)
130mL strained passionfruit juice from about 8 passionfruits (throw pulp into a blender and strain through sieve to extract the most juice)
Thinly slice about 4 mangoes lengthways

1. Pastry: beat butter and sugar until light and pale in an electric beater. Then add yolks, flour and a little water and mix until just combined. Roll out onto a floured surface and divide into two. Wrap in plastic and rest for an hour. Roll out pastry and place into a buttered and floured 28cm diameter tart tin. Trim edges, prick base with a fork and rest in the fridge. Preheat oven to 180oC and blind-bake case with baking paper and weights until golden on the edges for 20 minutes. Set aside to cool

2: Custard: Bring milk and vanilla to a light boil. Whisk yolks, sugar and flours in a bowl until pale and then slowly add hot milk. Return mixture to a clean saucepan and whisk continuously on a medium heat until very thick. Remove from heat and place into a bowl. Cover an place in fridge until set

3. Passionfruit Caramel: Bring sugar and 60mL water to simmer in a small saucepan over a medium heat. Wash down any sugar crystals from side of pan with brush and water. After sugar has dissolved and turned to caramel ( 10 to 15 minutes) remove from heat. Carefully add juice and stir to mix. Set aside to cool

4. Spoon custard into tart case. Carefully arrange mango slices around tart until completely covered. Drizzle passionfruit caramel over mango and add a few passionfruit seeds. Serve with Vanilla Bean icecream

happy new year 2012

2012-01-03T15:26:24+11:00

Woohoo!! Sydney Harbour, fireworks, champers and way too much food is a great way to ring in the new year. Onboard 'Heavy Metal', a friend's vintage 54 foot yatch for the evening was a new experience and one we won't forget

With bleary eyes and a little hung-over, the next day was time to head up the coast past landmark Sydney buildings, out the heads and into the Hawkesbury. I wasn't sea-sick now, was I? A pod of cheeky dolphins tagged along for the ride

I hope you had a great New Year's too and pretend that your resolutions will come to fruition, like me

new year's eve is nearly here, are you ready to party?

2011-12-30T23:12:01+11:00

Have the dress but not the killer heels? Add a little 'sparkle' to those pumps in hours. Inspired by Miu Miu's Strappy Jeweled Sandals, Honestly...WTF blog shows you how

Make some noise and look the part with these free printable New Year's Party Hats via Elinee blog

Holding a soiree? Donna Hay knows how to feed and water your guests with these yummy recipes
L to R: Pomegranate and Blood Orange Punch, Fig Martinis, Crispy Ravioli with Tomato Salsa and Marinated Figs with Brie

{Go Make Me} how to french braid a fringe

2011-12-29T22:56:21+11:00

Sometimes a fringe (or bangs) can drive you to destraction or perhaps you want to change your look? Turn your fringe into a french braided headband that even a cyclone would be unable to dislodge or lovely and loose like these latest celebrity looks. It's easy, here's how:

1} Slightly wet hair for braiding. It does what it's told a little easier (most times). Make a part from ear to ear and bring front section forward. Tie up back section

2} For the look below, I've reversed the plait. Begin with three small strands of hair starting at one ear. Make a plait and braid a small section of hair into one of the strands. Repeat until all hair has been braided

3} Tie off with an elastic band and pin underneath back of hair. Phew, done

Alternatively, loosely separate hair at back into two. Twist hair and form little knots. Secure with frou-frou flowers

A big thanks to my daughter for modelling the french braid. I'll pay you in the morning