Finally, this week we can reveal the first stage of our gorgeous Art Deco Apartment project at Hamilton in sunny Brisbane Australia.
Last week, we presented the before images of this apartment that just had so much potential, but desperately needed a complete freshen up. The design team here at Charcoal went into this particular project with the specific goal to nuture the uniqueness of the building with its classic Art Deco lines and features. The rooms were painted and the old timber trimmings were kept, but modernised and highlighted in a colour that worked well with the tones on the walls. Sophistication was the theme, with the addition of an eclectic mix of Antique and modern furniture and a fabulous balance of textures. We introduced new lighting, a gorgeous feature mirror and eye-catching art from the ever talented Dean Reilly.
Today, we feature the sunroom, with its views to the Brisbane River.
Cathie now has a home for the new man in her life...'Charlie'. Set in stone, this amazing piece creates a dramatically imposing feature in this room. With the addition of quality shutters, handwoven rug by Milton Cater, French influenced dining setting and unique accessories you would have to admit that this is a room you would have to tear yourself away from every day.
Hamilton Apartment Sunroom
Cath kicking back in the transformed Sunroom with 'Charlie'
.....Milton Cater Handwoven Rugs....
.....Milton Cater Handwoven Rugs....
In keeping with our doctrinal essence of uniqueness and quality, we are proud to stock Milton Cater Handwoven Rugs here at the showroom.
Milton Cater specialise in Antique and Old Handwoven Traditional Rugs.
We are fortunate to have consultant Anatoly Frusin from Milton Cater consulting at our Doggett Street showroom every Thursday.
Anatoly, born in Tadzhikistan brings with him a wealth of knowledge of the Milton Cater product gleaned from a natural connection through his home land, backed up by mentoring from Milton Cater himself.
Anatoly is quite an all-rounder with a background in Theatre and Acting. He enjoys cooking and we are already impressed with his warm and welcoming personality. Please feel free to call into the showroom on a Thursday, or give Anatoly a call on 3852 6002 to discuss the rug range. He will be more than happy to answer any questions you may have.
In the coming weeks, Anatoly will be giving us an education into the fascinating history of some of the rugs we have currently in stock....like this gorgeous Antique Heriz rug from North West Persia...stay tuned
Everybody loves a Sale!...and we are having one like no other. The girls have been busy with purchasing new stock for the showroom and we need the space by the end of September. Our sale starts next weekend....There will be plenty of treasures to be unearthed...and the savings will be considerable.
This is the final week for our Healthy Tapas Recipes. We hope you have enjoyed them as much as we have!
Vegetarian Friendly Portobello Mushroom with Mediterranean Stuffing
This flavor-packed mushroom can be served as a first-course dish or as a perfect-size tapas dish. It’s packed with fiber, antioxidant-rich vegetables, and immunity-boosting spices. This recipe is less fattening than a traditional hors d’oeuvre, but if you're worried about calories, cut the mushrooms in half for more figure-friendly portions.
- 4 (4-inch) portobello caps (about 3/4 pound)
- 1/4 cup finely chopped onion
- 1/4 cup finely chopped celery
- 1/4 cup finely chopped carrot
- 1/4 cup finely chopped red bell pepper
- 1/4 cup finely chopped green bell pepper
- 1/4 teaspoon dried Italian seasoning
- 2 garlic cloves, minced
- Cooking spray
- 3 cups (1/4-inch) cubed French bread, toasted
- 1/2 cup vegetable broth
- 1/2 cup (2 ounces) feta cheese, crumbled
- 3 tablespoons low-fat balsamic vinaigrette, divided
- 4 teaspoons grated fresh Parmesan cheese
- 1/4 teaspoon black pepper
- 4 cups mixed salad greens
Preheat oven to 350°.
Remove stems from mushrooms, and finely chop stems to measure 1/4 cup. Discard remaining stems. Combine 1/4 cup chopped stems, onion, and next 6 ingredients (through garlic).
Heat a large nonstick skillet over medium heat; coat pan with cooking spray. Add onion mixture to pan; cook 10 minutes or until vegetables are tender. Combine onion mixture and bread in a large bowl, tossing to combine. Slowly add broth to bread mixture, tossing to coat. Add feta; toss gently.
Remove brown gills from the undersides of mushroom caps using a spoon; discard gills. Place mushrooms, stem side up, on a baking sheet coated with cooking spray. Brush mushrooms evenly with 1 tablespoon vinaigrette. Sprinkle Parmesan and black pepper evenly over mushrooms; top each with 1/2 cup bread mixture. Bake at 350° for 25 minutes or until mushrooms are tender.
Combine remaining 2 tablespoons vinaigrette and greens, tossing gently. Place 1 cup greens on each of 4 plates; top each serving with 1 mushroom.
Happy Friday everyone...and what would a Friday here at Charcoal be without the Friday Cocktail to finish off a busy week. This Friday we are off to Cru Bar in The Valley for a few 'Cherry Bombs'....we like them because they sound sexy...and darned it...after a couple...you just start feeling soooo good!
Here's the recipe, so that you can create a little bit of fun atmosphere at home, and just treat yourself to a bit of fun with the Cocktail Friday experience. Dont forget to send in your Cocktail photos...we will publish them on the Friday blog!
The Ch..Ch..Ch...Ch...Cherry Bomb!
- 0.5 floz vodka
- 0.5 floz Midori
- 0.5 floz Disaronno
- 0.5 floz amaretto
- Fresh lemon sour mix and cranberry juice to top
Method: How to make a cherry bomb
1. Fill a tumbler with ice.
2. Add the vodka, Midori, Disaronno and amaretto, then top with cranberry juice and fresh lemon sour mix.
3. Swirl and serve.
....Goodbye to another Friday! We are open over the weekend, and then off to Melbourne for Monday...back into it on Tuesday...phew...it just never stops! Be sure to come in and say hi over the weekend. We would love to see you!
The Charcoal Team.....Cathie, Colette...and introducing Jen!..she finally came out from under the table.