Summer SALE continues in store
Only 3 days remaining
Bright & Bold
Sophie is wearing the carrara tangelo FRANNY top with sky LORI shorts & TOMMY wedges.
We love the NEW ARRIVAL handmade neck piece with fresh water pearls.
It creates a statement with the amazing coral and turquoise that is featured
Definitely adding that to our favs LOVE LOVE LOVE!
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Be creative, change up your favourite pieces for different looks.
The AMON top in navy has been featured under the DANA dress in carrara tangelo.
Maria has unbuttoned the dress half way down, tied the bottom up and layered a contrasting
coloured top underneath to change the look & style of the Dana Dress.
We think it works 🙂
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Easy, Relaxed & Effortless
Lots of love for the MEGAN tunic. . .
Sarah in the Carrara Tangelo
Carrara Lilac
A perfect little number for that not too hot and not too cold Melbourne day!
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Megan Tunic
Lottie Shirt
Amon Top
Salsa Top
Carrara Tangelo Print
The AMALA Skirt is back at The Dressing Room
Sophie is wearing the Carrrara Tangelo AMALA Skirt with the Sky EBONY Bodysuit!
Love her combination of colours!
In this look Maria is wearing the Carrara Lilac AMALA skirt with the hem
tied up for a casual/flirty look!
Definitely the essential summer maxi skirt!
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Caramelised oranges
You will need: a small sharp knife, a saucepan, a hob and a serving dish
8 oranges
75g light brown sugar
½ table spoon of orange juice
long strips of orange zest
Segmenting is when you cut citrus fruit in such a way that you are left with each section of the flesh without any pith, seed, skin or membrane, it takes a bit of practice but once you get the knack it is a very satisfying process. You can always slice the oranges if you are in a hurry, it will but much quicker, but not as pleasant to eat.
To segment cut off both ends of the orange with a small sharp knife. Place the orange on a chopping board and slice off the remaining skin by working the knife down the sides of the orange, follow the rounded shape of the orange with your knife. Once all the skin is removed slide your knife into the side of one of the segments then gently flip the segment out from its casing of membrane. You should be left with an oblong slice of orange flesh with nothing else attached.
Lay the orange segments into your serving dish.
Melt the sugar in the small amount of juice. Add the slivers orange zest, these are made either with a zester or by cutting up a thin slice of orange peel with a knife. You can also add a small splash of Grand Marnier, orange liquor, if you have some on hand. Let the sugar melt over a medium heat until it has turned golden brown. Pour the syrup over the oranges when it is still warm. It will form a sugary, crunchy crust.
The caramilised oranges are delicious served with a good vanilla ice cream or with pancakes for crepe suzette.
Or they can make the perfect garnish for your main meal!
But our love for oranges goes beyond the caramelised kind!
TOMMY top in Sky & AMALA skirt in Tangelo
AMON maxi dress in Tangelo
A good detox is exactly what we need after a Christmas food coma! Agreed?
But who says a detox can’t be yummy!
What you need:
2 grapefruits
1 thick slice of melon
1 peach
You would never imagine that anything with grapefruit could be so sweet, let alone pack such an immune-boosting punch!
The benefits:
Beta-carotene, folic acid, vitamin B3, vitamin C, calcium, magnesium, phosphorus, potassium, sodium, sulphur.
The colour of grapefruit is perfect for your summer detox,
as well as your summer wardrobe!
TOMMY top in Sky, AMALA skirt in Tangelo & NOHA wedges in Sky
LOTTIE shirt in Orange, INGRID skirt in Citron & TOMMY wedges in Sky
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