Tuesday, September 4, 2012

SPRING IS SPRUNG!...GIFTS FOR THE BOYS WHO HAVE EVERYTHING....OUR HUGE POT ARRIVALS AND WE GIVE YOU THE GOSS ON GRC...BREEZING THROUGH AUSTRALIAN HOUSE AND GARDEN...SCALLOP, ARTICHOKE AND ASPARAGUS SALAD (YES PLEASE!)...SASSY SPRING SENSATION COCKTAIL...WHAT A WAY TO WELCOME IN SPRING!

SPRING IS IN THE AIR....FINALLY!!

It's officially Springtime!...but really Spring arrived here in Brisbane about a week or so ago.  We have the most amazing Jasmine plant growing in our back garden and to me one of lifes very simple pleasures is sitting in the sun on a Saturday afternoon with the smell of Jasmine wafting in the air.  



...AND IT'S TIME TO THINK ABOUT GETTING THE GARDEN IN SHAPE

Our front courtyard is now fully stocked with the new shipment of spectacular Pots, Planters and Urns, perfect for your garden, deck or front verandah.  Its time to start sprucing up your place for the coming warmer months and Charcoal Interiors is just the place to find that perfect piece for the garden.  Whether it be a large centrepiece Urn, or smaller planters we have a large selection to choose from!


Did you know that we only stock GRC pots and urns?....What is GRC you ask?...well its a composition superior to traditional Terracotta.  GRC is Fibreglass Reinforced Cement which is lightweight, yet strong and wont crack after a few years like Terracotta.



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Big, lightweight pots are an excellent choice for the garden, balcony and even indoors.  Large garden pots for flowers, trees and shrubs are so much easier to move around and put less stress on buildings and structures.
Purchasing a quality pot, urn, statue or planter from our range ensures a lifetime of quality.
Pop in and see us this weekend at 59 Doggett St Newstead, or phone us on 07 38526002 for more details on our selections.





Our Aztec Pot now in stock!



Ridged Desna Feature 



Our Marita Pot is a true statement piece over 1 metre in height.



The Niken Pot in gorgeous Fossil with a closer up detail photo below...just makes you want it more right?


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Our Yoku planters come in 3 sizings

Looking for exclusive styles for the garden...with quality AND durability?  Pop by the showroom and set your garden up for Spring/Summer.
59 Doggett Street Newstead. Brisbane.  Ph. 07 38526002

More options available now on our website
www.charcoalinteriors.com.au _____________________________________________________________


THANKING THE BOYS

We wanted to give the boys who laid our timber floors (thanks to Queensland Timber Flooring) a present for all their hard work and diligence on the job.  
David and Andrew  (brothers) are the essence of all that is good in the world with their lovely manners, work ethic and excellent attitudes.  But, what to buy them?...both the boys aren't into beer or spirits but they did love it when we supplied lollies and biscuits with their daily coffee, so we decided to get the biggest jar we could find and pack it full of their favourite sweets!
They loved it!




And here we are presenting them with their card of thanks and lolly jar, which from the way Andrew is downing them most likely wont last very long!
Thank you again to the boys, and we will have more on Queensland Timber Flooring in the coming weeks.




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LIFE'S A BREEZE



Look what we found in the latest Australian House and Garden magazine!
Our Breeze dining chairs and dont they look great on this plantation style back deck.
European design and with a 5 year guarantee, full outdoor use, no fading and quality polypropylene weave...not to mention just so stylish and comfortable....ticks all the boxes!
Available through Charcoal Interiors...contact us for the details.
charcoal@charcoalinteriors.com.au


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GRILLED SCALLOPS WITH ARTICHOKE AND ASPARAGUS SALAD

Only takes 10 minutes to prepare and 15 minutes to cook!
Serves 4 and will propel you to legendary status with friends and family.




Ingredients
8 asparagus spears, woody stems snapped off
1 globe artichoke, peeled, outer leaves removed
1 small carrot, peeled and sliced in ribbons
1/3 cup of pine nuts toasted
12 large scallops, roe removed
1 tsp thyme leaves for garnish

Dressing
100ml extra virgin olive oil
10g thyme sprigs
3 bay leaves
 1tbsp white peppercorns
50ml white wine vinegar

1. To make dressing, place olive oil, thyme sprigs, bay leaves and peppercorns in a small saucepan over low heat....bring to a simmer and cook for 5 mins.  Turn heat off and allow to cool slightly then add vinegar.
2. Bring a saucepan of salted boiling water to the boil.  Blanch asparagus for 1 minute, then drain.  Cut asparagus in half, then slice stem sections in half again lengthways.
Place in a bowl and set aside to cool to room temperature.
3. Cut artichoke in half and remove choke with  a sharp knife.  Finely slice artichoke on a mandoline and add to bowl with asparagus.  Add carrot and pine nuts, toss well, season with salt and pepper and dress lightly.
4. Heath a little vegetable oil in a frypan over high heat.  Fry scallops on both sides until golden brown and just cooked through.  Sprinkle with thyme leaves and serve with artichoke and asparagus salad.

Enjoy!

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The beginning of Spring, heralds the re-introduction of our regular Cocktail section of the blog.  It's time to reacquaint ourselves with some old favourites and introduce exciting new concoctions.
This week, Cocktail season starts with a real beauty...I mean if this Cocktail was a dress, then I would wear it.  We call this the Sassy Spring Sensation and oh my...its just divine.

SASSY SPRING SENSATION COCKTAIL




You will need:

2 pitchers
1 pint of blueberries
1 pint of blackberries
1 and a half cups of rosemary simple infused syrup (dont screw up your face..its easy!)
4 cups lemon juice
16 ounces of club soda
12 ounces of gin

What to do:

To make the simple syrup, combine 1 cup of sugar with 1 cup of water and add two sprigs of rosemary.  Bring to the boil, and take off the heat and allow it to steep for about 10 mins.  Meanwhile, juice your lemons and add the juice as well as the syrup over the berries.  With a wooden spoon smash a few berries.  Allow it to sit for at least an hour in the fridge to macerate.  Add 8 ounces of the gin, 8 ounces of club soda and a cup or two of ice.  Taste and adjust to your liking.  Pretty it up with a sprig or two of fresh rosemary....and enjoy!

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Wishing you all a wonderful weekend....Love, Light and Laughter...The Charcoal Team
xxx



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