Monday, July 30, 2012

A Peek at French Chic

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A Peek at French Chic

A modern look at 1700's french splendour. A Style revolution!



Almost too pretty to be real, bridesmaid’s posies brim with David Austin roses in marshmallow shades. Marble and gilt are the perfect foil.
The pleasure of a wonderfully set table; all you need is a French window, of course. Fragrance from the garden grown roses fills the room; fine china, crystal glassware and silver cutlery build the chateau-class splendour.
The monogram on the napery and chairs are the key to the sense of occasion and privilege.



The most exquisite seating, the regal monogram was embroidered in turquoise on organza.
The monogram crowns the design of the menu. This symbol of the couple’s union is used over and over and so creates its own decorative momentum. The timeless beauty of letterpress stationery gives the feel of high quality.



Gilt look photo frames have been lined with silk. The letterpressed name tags sit waiting to be secured, a thoughtfully themed guest favour.
The turquoise colour used as an accent on the table has been favoured in the decoration of palatial buildings in Europe for hundreds of years. Embroidered on napkins, the watery shade adds an extra dash of class.



A cake fit for a queen; the three tier vanilla sponge is layered with strawberry liqueur mousse. Intricately decorated with French inspired sugared swagging and topped in cream David Austin roses, the cake is truly divine.



The ornate monogram developed from the bride and groom’s first name initials embellishes every item of stationery: beautifully letterpressed in a duck egg blue.



Monday, July 23, 2012

Rediscover the Pear

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Rediscover the Pear

When autumn leaves start to fall, nature is at its most glorious. The jewel-like colours of deciduous trees, the crunch of dried leaves underfoot, crisp autumn air and comfortable temperature make outdoors a great place to be.
It’s the last chance for a harvest style celebration before winter, create a rustic mood around the Beurre Bosc pear, the most fleshy, delicate and voluptuous fruit of all.

"Be sure to make the most of fall"

its pleasures are far too short.




Poached pears make a divinely sweet favour for guests and can be home preserved months ahead.
Collect wide mouthed glass jars, cover the lids in chocolate brown paper, secure with cream silk ribbon and finish with a leaf shaped thank you card.



Earthy neutral colours and varying textures create a real picture. Brown pears and honeycomb patterned beeswax candles line up on the cream silk covered raiser box.
The dressy silk contrasts with the brown paper tablecloth. The menus and place cards are cut into pear and leaf silhouettes.



A rich chocolate cake in four square tiers is finished with cascading chocolate leaves, cream satin ribbon and topped with a posy of cream magnolias. A trio of pear and chocolate themed desserts are tempting on the dessert buffet.







The pear and leaf motifs are carried through the stationery suite on the digitally printed invitation and response card. Recycled kraft paper compliments the golden hue of the stationery and is used for the pear silhouette menu and matching envelopes.



Pears are a member of the rose family



A trio of kraft board boxes has been used to wrap a wedding gift, held together with cream satin ribbon.
Magnolia blooms and foliage make a unique bouquet for classic autumnal beauty.

Monday, July 16, 2012

Heaven Scent

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Heaven Scent
Herbs are the freshest twist in in a posy; these ancient plants plucked from densely planted cottage gardens are household favourites.



" A perfume more engaging than floral"

The bride’s bouquet compliments the table’s centerpiece; it’s finished delightfully with a lavender and white striped ribbon. The bouquet sits on a French side table with mercury glass candle sticks.



Unpretentious, endearing and captitivating with a perfume more engaging than floral, their lush greenery and interesting leaf shapes layer together beautifully, all different, all strong; a unique wedding design that can follow through to food and drinks.



Bunches of lavender repel certain insects

The centerpiece on the pea green cloth is the definition of freshness. The deliciously fragrant posy sits on a white china cake stand; it combines mint, basil, rosemary, sage, oregano and dill with lavender and soft white lissianthus blooms. Silvered mercury glass tea light holders add the glow.



White Americana chairs decorated with a fresh, handmade rosemary wreath, adorned with juniper berries, hand calligraphed seating card and lavender satin ribbon.

Herbs can be bought from local produce

markets or greengrocers


Simplicity can be breathtaking, here white on white is pristine, each napkin is secured with a fragrant handmade rosemary ring. Form a fresh sprig of rosemary into a ring and secure it with a quarter of a length of 24 gauge florist wire.



The herbs used in the centrepiece are all hardy and can be easily grown in the smallest city gardens or on balconies in pots. Consider potting herbs over the months prior to your wedding for an economical and individual theme. In the years to come when you cook with the herbs, memories of your big day will come flooding back.

"Scents do that to you, they unlock memories"

in the most unexpected way.

When herbs are in bloom, they develop their pretty side; Consider using these flowers as a bonus in centrepieces and bouquets.



It follows that the wedding cake must fit the theme. This most delightful triple layer pistachio sponge cake with custard cream frosting is sprinkled with pistachio and lavender praline. Looks amazing, tastes wonderful.



Classic white favour boxes are trimmed with striped ribbon and sealed with silver labels embossed with a wreath motif.

Fill the boxes with chocolates or after

dinner mints




We have reduced the price of our archived 2007 magazines. You can download 2007 Issue 1 to Issue 4 (instant access) for $1.95 each or purchase the printed magazines Issue 1 and 4 only (2 and 3 are sold out) for $4.95 each plus postage (Australia Only). Click here for more information.




The menu and invitation are written in an elegant font laser printed onto a self striped card.

Monday, July 9, 2012

A Bastille Day Party

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A Bastille Day Party

Jetting to Paris for the honeymoon?
Get in the mood early, enjoy French bliss at the wedding shower.
Pop real champagne, forget calories and think melt in the mouth pastries and the creamiest brie.



Get the Look
Going French at a bridal shower is the next best thing to getting on the Air France jet.
Luckily talented French style pastry chefs have opened p√Ętiss'eries far and wide so it’s one stop shopping for the most delightful nibbles.



Made in France
Search for inexpensive gifts that were Made in France, they are easy to find in cookware specialists, cosmetics stores and wine shops.



Faire un tabac
(be successful, go over well, be a hit)
Although those girls in Ab Fab knew a thing or two about delicious Bollinger, you don’t have to turn into Patsy to get into the mood; just a flute of pricey real French bubbles is worth every penny.
For the Parisian mood, invest in French music, the superstars like Edith Piaf, Charles Aznevour and Vanessa Paradis will set the scene. Run a Jacques Tati classic film on your plasma with the sound turned down as wallpaper.



Enjoy the Day - Eat Lean Tomorrow
Fromage is French for cheese and the French have cheese all sorted. A collection of delightful creaminess will be a treat to turn into a memory.



We have reduced the price of our archived 2007 magazines. You can download 2007 Issue 1 to Issue 4 (instant access) for $1.95 each or purchase the printed magazines Issue 1 and 4 only (2 and 3 are sold out) for $4.95 each plus postage (Australia Only). Click here for more information.



HOW TO BUILD A FRENCH CHEESEBOARD




•Go to a specialised cheese shop or deli, always buy from a round, not pre cut.

•Allow about 60g of cheese per guest.

•Offer contrasting tastes and textures, soft cheese, hard cheese and blue vein.

•Take the cheese out of the fridge a couple of hours before serving so that it’s at room temperature.

•Put a knife out for each cheese so the flavours don’t mix.

•Add nuts or fruit (fresh or dried) to complement the cheeses.

•Serve with a variety of breads and crackers.




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