A WEDDING IN THE VINEYARD...AND INTRODUCING THE NEWEST MRS VENARDOS
Last weekend for the first time ever, Charcoal Interiors closed its doors for the whole weekend. And the reason? The wedding of Jen to Pete the Greek down in South Australia.
A gorgeous day was had with a select group of friends and family celebrating love and friendship in the beautiful setting of Jens brothers and sister-in-laws vineyard. The sun shone, champagne flowed and laughter filtered through the Fleurieu.
...CHARCOAL INTERIORS IS MOVING...
And so, its back into it this week with our BIGGEST Sale yet! We are on the move and the new address will be revealed next week.
Until then we are run off our feet with our sale and marking down every single product in the showroom. So that means all tables, chairs, pots, accessories, lighting, Asian cabinetry, altar tables and so much more are marked down to in some cases, ridiculous prices.
Even our beloved 'Charlie' is up for sale!
We have quality Australian made sofas marked down to below cost price. We have sold beautiful sofas from these ones on display, but we cant take them with us and they have to go.
Empire Sofa. Australian Made. Was $9,975 Now $5,900 which is under cost price.
Our beautiful Enzo Sofa. Australian Made. Sumptuous Quality fabric. Was $10,500 Now $8,400
The Boas loose cover sofa. A gorgeous sofa that would look amazing in a beach house or casual setting....classic elegance. Was $3,500 now marked right down to $1,990.
Japanese chests have been reduced by up to 40%. Our quality accessories are all marked down to sell. So much stock needs to go, so please be sure to come in and grab a bargain. That unique piece you have had your eye on for a while now, may just well be available and at a price that will surprise you. But be quick! We put the signs out this morning and already have been flat out keeping up with sales. Next week, we will have all the details on our beautiful tables (or whats left of them...). The discounts are substantial and the quality amazing.
CHARGRILLED ZUCCHINI AND RICOTTA PIZZA
Zucchini is packed with Vitamin C and just so good for you. Its a great versatile vegetable, perfect in flans and quiches. You can even tempura the flowers.
Makes great fritters or just slice it up into fingers and bbq with a squeeze of lemon and tossing of salt and pepper. Zucchini is in season at the moment, so its fresh and affordable. The smaller the zucchini, the sweeter the flavour. The big ones are perfect for stuffing. Just cut the top off, hollow out the seeds and pulp and then pack with breadcrumbs, herbs, sundried tomatoes, chopped capsicum etc...also great with couscous. Wrap with foil and cook in a moderate oven, then slice. The possibilities are endless with zucchini. Heres a really ease and tasty recipe for Chargrilled Zucchini and Ricotta Pizza.
Ingredients (serves 6)
- 1 large green zucchini, ends trimmed, sliced lengthways
- 1 large yellow zucchini, ends trimmed, sliced lengthways
- 1 tbs olive oil, plus extra for brushing
- 1/3 quantity pizza dough (see related recipe)
- 70g (1/4 cup) green olive tapenade
- 100g (1 cup) grated mozzarella
- 250g fresh ricotta, crumbled
- 1/4 cup fresh rosemary sprigs
- Preheat oven to 240°C. Preheat a chargrill pan on high. Brush the zucchini with half the oil and season with salt and pepper. Cook one-quarter of the zucchini for 1-2 minutes each side or until lightly browned. Transfer to a plate. Repeat in 3 more batches with remaining zucchini.
- Brush a baking tray with oil. Roll out a dough portion on a lightly floured surface to a 25 x 35cm rectangle. Place on the prepared tray. Spread the tapenade evenly over the base. Sprinkle over the mozzarella. Arrange the zucchini slices, in a criss-cross pattern, over the base. Dot the ricotta randomly over the zucchini. Sprinkle with the rosemary and drizzle with the remaining oil. Season with pepper. Bake for 12-15 minutes or until golden brown. Cut into wedges to serve.
COCKTAIL FRIDAY IS HERE....
The Caipirinha, designated the National Cocktail of Brazil, has simple ingredients: limes, Cachaca, superfine sugar and crushed ice. I've seen other fruits substituted, such as strawberries and cherries, but to me the real thing is a lime Caipirinha. Aaaaahhhhh Lime...have we mentioned before how much we love lime??
This is actually one of the easiest cocktails to make, which can be a good thing and a bad thing at the same time...easy to make...easy to drink and away we go for another round!
You will need:
- Superfine sugar
- Crushed ice
- A "lowball", "rocks" or "Old-Fashioned" glass
- A pestle (from a mortar and pestle -- or something similar) for the muddling
- Cut the ends off of the lime and discard.
- Cut the lime in half lengthwise and cut out the white pith in the middle.
- Cut the lime in half, and cut one half of the lime into four wedges and place in the glass. If your lime is small, you will need to add more lime to the glass.
- Add one to three tablespoons of sugar. The amount of sugar depends on your personal taste as well as the size of the lime you are using.
- Use the pestle to "muddle" the limes and sugar together. Basically, you want to crush the limes so that they mix in well with the sugar. Be careful not to break the skin of the lime. When you've gotten all of the juice out of the lime, you're done.
- Pack crushed ice in the glass all the way to the top.
- Add cachaca all the way to the top of the glass. (It's really only about 2 oz.)
- Use a larger glass or bottom of a cocktail shaker and put it over the top of your drink. Pick up with two hands and shake very well for at least 15 seconds.
- Garnish with a wedge or slice of lime.
- Drink...and enjoy the best caipirinha!
HAPPY FRIDAY TO ALL...enjoy your weekend. Its going to be a hot one here in Brisbane, so keep cool with a Caipirinha and come in for some COOL bargains. We have some truly unique and stunningly beautiful pieces for your home. Once they are gone...that's it. In some cases you can own a piece of history for a song. Please stop by over the weekend. We are open Saturday and Sunday. Until next week! xx
Cathie, Colette and Jen (Mrs Venardos...hehe...)