Entries Tagged as 'Abroad'

Pyschedelic slippers

 

greek woollen slippers 1 680x442 Pyschedelic slippers

I’m just back from a week of sunshine and bliss in Greece, where I found very little by way of shoes to buy, but I did find these amazing traditional Greek slippers.

I’m sure plenty of people knew about them before me, and I have seen them in the drawings of traditional Cretan costume, but I had never seen them in these brilliant fluoros.

They’re made by a co-op on Crete, and they’re just 11 quid or so. A bargain in felt and pom-pom form.

You can of course go for a typical blue and white style, but why go trad when you can go bonkers in fluoro pink, green or orange?

There’s also a fantastic grey felt version, and perhaps it’s my age, but the baby-sized ones are freaking adorable.

Order them from the source at Woollen Slippers, and they’ll ship you a pair for a reasonable fee.

greek woollen slippers 21 680x510 Pyschedelic slippers

Cupcake girl

 

Cupcake Girl from Pamela Reed + Matthew Rader on Vimeo.

We are all equally afflicted by cupcakes. It seems there’s no escaping these bite-sized noms of deliciousness. This video is made by the lovely Pamela and Matthew over at Meowzas.

The perfect plain sandal and the mental kaftan

 

kaftan 680x906 The perfect plain sandal and the mental kaftan

This madly bright Liza Bruce kaftan has reconfigured my summer. It’s wild, slightly mental and is a big hit with my Nana. Wearing it, I feel quite Bjorkish, only without the worldwide team of weird musical instrument developers and stellar career in sound and direct access to Mike Paton.

There’s only one way to go with a mad dress like this, and that’s a with a simple sandal.

These Isabel Marant Merrys, from places like net-a-porter.

The kaftan wafts like a spinnaker when you wear it, so a more extravagant shoe would only draw more attention. One spinnaker draws enough attention for me, but if you’re feeling low, I guess you could throw on a gold wedge like my fav YSL numbers.

I am all for one hot shot of colour in every outfit. I find it the most manageable and timeless way of using colour, plus, you avoid trends like colour blocking which spring up and require you to buy whole new outfits.

You can pick up a unique silk kaftan from Liza Bruce at 9 Pont Street London.

180871 in dl The perfect plain sandal and the mental kaftan

The great Australian pavlova

 

IMG 2044 680x510 The great Australian pavlova

I mentioned in my trifle post that one of the best side effects of custard making is egg whites for pavlova, and here’s mine from Christmas day.

My mum and, actually, come to think of it, most of my family are pretty good at making pavs. It would be an embarrassment as an Australian not to be able to make one, as we invented the lovely thing*.

There’s a few basic requirements for a successful pav:
• a good clean steel bowl
• pure egg whites unpolluted by yolk
• a slow oven and trained householders who won’t open it

Pavs are bascially a process of beating and drying.

Beat 6 egg whites, adding 1 cup castor sugar and 1/4 cup regular granular sugar slowly.
Before they reach stiff peaks, add a tablespoon of cornflour and a tablespoon of lemon juice or white vinegar.

When the whites make stiff, glossy peaks, slop six spoonfuls onto a baking sheet covered in baking paper.

Smooth the blobs together to make a circle, add any more whites on top of your circle.

I took a palette knife and made stripes up the side, so the pav went into the oven as a dome.

I baked it in a slow oven, around 150 degrees, for 40 minutes, or until lightly golden, then left it in there to dry out over night.

Dairy fans can fill it with whipped cream, I just dropped a punnet of blueberries on the top.

*highly contentious! My best Kiwi friend can’t stop claiming the invention of the pav EVERY time we’re in a cake shop. I say they get Russell Crowe and Mel Gibson, we have the pav. Fair trade, non?

Taking Acland Street for granted

 

IMG 21321 680x906 Taking Acland Street for granted

As a St Kilda local, I very much took Acland Street and its bevvy of cake shops completely for granted.

I’ve just had the pleasure of directing my in-laws down there for a spot of touristing, and they brought me back this beautiful meringue.

I can’t bring myself to eat it, but it was a giant fluffy reminder that a row of creamy European cakes is a rarity, even for well-travelled Brits.

Christmas trifle Australian-style

 

IMG 2041 680x510 Christmas trifle Australian style
I’m non-stop gluten and dairy-free, but that didn’t stop my family requesting a trifle for Christmas day.

Nana is no longer able to answer questions about how she used to do trifle, but I remembered her saying “sherry makes you merry”, so I sloshed on plenty.

My recipe is below:

Cake layer:
1 x cheap and nasty jam roll from the supermarket
1 x bottle sherry

Jelly layer:
1 x packet of gelatine
1 x bottle sparkling rose
sugar

Custard layer:
1 x pint cream
1 x vanilla pod, split, seeded
6 eggs
sugar
cornflour

1 x punnet strawberries, cut into heart shapes

Cream layer:
1 x pint (600ml) thickened cream
2 x teaspoons sugar
1 x punnet blueberries

Cut up sponge as you like and layer in the base of the bowl. Slosh with sherry so that it all appears wet with the good liquor.

Lay some blueberries on top of the sponge.

Make 600mls of jelly following instructions on the gelatine packet, only use champers instead of water. Don’t forget to add a load of sugar. Gourmet traveller has a nice way with champagne jelly. Chill in fridge until nearly set, then layer onto sponge.

While the jelly is cooling, make your custard. Or just buy some. I like the Mary Berry traditional custard method, which I used here.

Your custard needs to cool before adding on top of the jelly layer, so while this is happening, cut your strawberries into heart shapes.

I slice three good centre sections out of each strawberry, then trim the natural dip in the top for a more rounded strawberry shape.

Place the hearts around the edge of the bowl. Pressing them well into the glass will keep them visible once you pour in the custard. Do this next. Chill again, then add a layer of whipped cream.

Top with whatever you like – nuts, blueberries, honeycomb. Then nom heartily.

Guess what? They side effect of using all those eggs for the custard is that you have leftover eggs for a pavlova, and that’s coming up next.

Alexander Wang to buy now

 

alexander wang rose gold Alexander Wang to buy now

Here’s a shoe to buy now: the Alexander Wang rose gold sandal with heel cape ($495 at Shopbop).

Very few shoes have a heel cape these days. Of course, very few feet are superheroes, so capes are not needed. There may have been a day when most feet had superhero inclinations – the days of archetypes when myths and legends were made.

Those days are gone, but I would imagine this little foot cape would add some superheroics to any outfit.

Raspberry tart in the Marais: miam

 

raspberry tart 339x254 Raspberry tart in the Marais: miam

A wee raspberry tart we bought in the Marais in Paris. I have been told that French bakers and pâtissières don’t like it when you take photos of their goods, even if you write who it’s by and where to get it. So that meant buying a lot of cake last time we were in Paris. We’re also growing our own autumn-fruiting raspberries in our front yard, although they’re only in their first season, so fruit is unlikely, I’m told.

Ancient Greek sandals

 

ancient greek sandals Ancient Greek sandals

Ancient Greek Sandals only modern.

These are Ancient Greek Sandals, only they’re not locked away in the British Museum, they’re available right now for 140 Euro online. They look like they’re straight off a priceless Greek amphora, don’t you think?

Cute wedding cake topper

 

cake topper shoesandcake Cute wedding cake topper

This adorable wedding cake topper is from Kat’s amazing blog, Rock n Roll Bride.