4 weeks to go!

It's been quite a juggling act balancing all my work projects, preparing for our trip (sorting visas, mail, closing bank accounts etc) and packing/ selling most of our house 'stuff'. I think I've had 50 panic stress attacks already but I find that if I don't think about it too much and just focus on each task then I seem to get some things done.

This is what I keeps me going - could this be my new studio vista?

Image from Paragon

New Inspiration

Inspiration for my new card design - a soothing palette of soft greens, taupes, olives and soft golds. You can see one of my new stamped textured pattern background.

Finished Painting!

A few more changes have been made to my commission especially the ginger flowers. You know when something isn't quite right but you don't know what. My friend Catriona came over and told me that the leaves were too small. All finally resolved and ready for delivery tonight. Hope my friend loves it!!

(The leaves weren't quite right - they were too small, Here, I've used some fabric

to place in leaves)

(Finished leaves)

(Embroidered details)

(Volia - finished!) 

New Card Inspiration

I have a million things to do before we leave Australia. My next project is a new set of paintings for my card range Fusia. Gotta love my job - here's my inspiration for one of the cards and I get to eat it too!!

Cupcakes are from The Cupcake Room in Leichhardt. Liberty Plate designed by moi.

Desk Snapshot

On the home stretch now - the painting is now at the framers then a quick touch up before it is finished!

Books

I have been going through my studio and thought I'd post some of the very eclectic books I have collected over the years!! I am inspired by everything and anything.....though I can't remember why I have that 'poo' book??

A New Adventure!

In 5 week's time, M and I will be moving overseas to live in Thailand. A new beginning with endless possibilities. We both have personal projects we want to achieve as well as the excitement of living in a new country. Can't wait. The only thing I am dreading is packing up the house and studio before we go as well get all my projects finished before we go.

Desk Snapshot

I have been working on this painting for the past 3 weeks in between designing new ceramics and card ranges. It's still a slow work in progress but I can see the light at the end of the tunnel.

Twice Baked Cheese Souffles

It's been very difficult to keep this resolution for the New Year but I have been trying to cook a new recipe every week. Last week, I made a twice baked Gruyere Cheese Souffle which was absolutely delicious and easy to make. It also has cauliflower in it which cuts through the richness of the cheese so it is the perfect dinner party dish for anytime of the year. Light and deliciously fluffy.

This dish can be prepared in advance as it is cooked twice.

More cheese and cream

I served the souffles with some radicchio

Chocolate Truffle Cake

I am going to share with you one of my favourite recipes. I've made this all over the world and everyone has loved it! It is very easy to make, tastes delicious and everyone thinks you've bought it from a patisserie. Enjoy!

Chocolate Truffle Cake
320g good quality dark chocolate
160g butter
160g sugar
5 eggs, separated
40g flour or almond meal.

Pre-heat oven to 180C.
Grease proof a 24cm Springform cake tin with butter and a light coat of flour. Dust off excess.

In a heatproof bowl over a pot of simmering water, slowly melt chocolate, butter and sugar until sugar has melted. Make sure the water is not too hot and the chocolate doesn't melt too fast or it will split. Take off heat and set aside to cool slightly.

Stir in egg yolks one at at time until all combined. In another bowl, whisk egg whites until stiff peaks and glossy.

Fold in a 1/3 of egg whites into the chocolate mixture softly and quickly. Fold in the rest of the other egg whites and the sifted flour. Do not beat the air out of the mixture.

Pour into cake tin and bake for 45mins. Cake will rise like a souffle. Take it out of the oven and let it cool. Cake will sink and you will get a lovely crust on the top.

Sprinkle with icing sugar and serve with cream, ice cream and fresh berries. This cake keeps for days and tastes good served either warm or cool.