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DIY hanging kitchen rack

Kitchen Display

Whether you are hanging kitchen utensils as we have above, or clothing in your bedroom, this is a great way to display your prettiest possessions in a simple yet aesthetically pleasing way.

 

Project and styling Sophie Peacocke

 

YOU WILL NEED

2 X Pre-cut leather strips (available from Lapco)
Harness post fastenings (10 pack avaliable from Lapco)
1 X Dowel (22mm) (available from building/hardware stores)
1 X Hole punch (available from Lapco)
2 X Eye hooks (avaialbe from building/hardware stores)
4- 6 Stainless steel butcher hooks (available from father rabbit)

 

STEPS

1. Measure and cut dowel to appropriate length for your space.
2. Wrap the leather around the dowel and mark out with pencil on each side of the leather where you are going to punch the holes, approximately 2cm apart.
3. Attach the harness post fastenings through the holes you have punched, screwing them together to secure. The leather will be quite stiff at first but will soften over time.
4. Punch another two holes at the top of the leather, loop through two eye hooks and bring together with another harness post fastening.
5. Screw the two eye hooks into the ceiling or wall depending on the height you want your rack to hang.
6. With the leather straps hanging from each of the eye hooks, loop around each end of the dowel to hold it in place.
7. Hang S shaped butcher hooks over the dowel, and there you have it! A utensil rack!

 

 

For more storage ideas see the Feb/Mar issue of homestyle 2014 available at supermarkets and book stores nationwide.

 

Craig and Karl for Le Specs

Homestyle Magazine

 

Not quite home related, but we love this colab between artists Craig & Karl, and Le Specs. With their eye for design (excuse the pun) and affordable price tag, Le Specs have been our go to eyewear for years. Perfect for throwing in the beach bag, or glove box for summer roadies. This summer they've joined forces with Craig & Karl to create a range of super fun designs, typical of the pop art duo's bold and graphic work. When you can't decide between spots and stripes, why not go for both!

 

Craig & Karl for Le Specs is available from today in New Zealand, call 0508 EYEWEAR for your nearest stockist.

 

 

A super reno

Homestyle Magazine

 

In our Dec/Jan issue we visited the renovated home of Rickie Dee of Superette, and now their store in Newmarket, Auckland has undergone a renovation too. Following on from the addition of homewares to their Ponsonby space, both stores now include a curated collection of objects, so your home can look as well dresses as you do!

 

 

We love fruit cake!

Homestyle Magazine

 

There's nothing better than a slice of homemade fruit cake over the festive season, and we've found the perfect cake to share this christmas from Crowe and Co. Like all good cake recipes, the Crowe and Co fruit cake combines indulgent flavours of chocolate, pineapple, treacle and port topped with loads of fruit. Based on a family recipe passed down from Sherry's grandmother, Sherry took up the family cake making tradition and started selling these cakes to friends, and the rest is history. If you're after a cake , Crowe and Co is the perfect homemade cake for christmas. Available in small, medium or large sizes, contact Sherry via email here, or on 021 0276197. Order before December 9, and your cake will be delivered between the 18th - 20th December.

 

 

 

 

At home, at work

homestyle magazine

In our Oct/Nov issue we started a new series looking at the spaces in which creative people create. First up we spoken with Tane Cox of Hamilton's Red Architecture about his studio. Tane stripped back a bad 90s renovation to revitalise this space in a heritage building – and went on to win an ADNZ colour award for his efforts.

Words Gena Tuffery     Photography Larnie Nicolson

How did you decide what to keep and what to change? It was an early 90s fit-out – all carpet and brown walls. So we stripped it back to its bare form, then let the space reveal itself. We built it up from there. Once we uncovered the concrete floor, we decided straight away to keep it – it’s kinda like a big piece of art.

Did the fact you were working with a heritage building heavily influence what you could do? Externally it’s heavily protected – structurally and aesthetically. But internally we could do what we wanted as long as we left the windows alone. And why wouldn’t you leave those windows alone?

Was designing the best creative work areas a main focus? We were driven by having a space that inspires creative thought, yes. Once we’d stripped everything back we were left with four ‘pockets’ to work with, so we started by looking at those areas and seeing what would work best. That’s why we have our meeting table on wheels so we can follow the sun around. We can almost turn the entire room into the meeting room, or we can have a meeting against the wall, depending on what works or just how we feel that day.

What are the main things that make this a great space to create? It feels quite relaxed and carefree in here. You don’t feel limited or like you need to conform to anything – in trend or thinking. It’s filled with our own personal stuff, and it’s very changeable. If we think something’s cool in any field it ends up in here. The art is constantly changing, and we’re adding to it all the time… it’s about creating a space with no limits.

Do you have any tips on how to approach transforming an old space such as your office? Start with the bare bones of the building and assess what's best from there. Don’t be in a rush to overdesign it.

Contact Tane Cox at tane@redarchitecture.co.nz

Let them eat cake

Homestyle Magazine

 

The talented team at Studio 46 put together a High Tea for our Oct/Nov issue. Not to be confused with a stuffy afternoon of prim and proper behaviour, this is more of an afternoon of fun and frivolity with friends. In addition to their feature, Annie and Amber at Studio 46 are holding a High Tea workshop on November 29. This is the perfect excuse to get a couple of friends together, and learn all their tips and tricks for hosting your own High Tea themed event. The workshop includes High Tea treats and bubbles, as well as a floral teacup arrangement and beautifully iced cupcake of your own.

 

Alongside Amber and Annie's styling, we featured cakes by Rachel of Made From Scratch, who has shared with us a recipe (below) for one of her delightful petal cakes. 

 

Photography Kelley Eady Loveridge

 

 

Petal Layer Cake
2 x quantities of Vanilla Cake – see below
2 x quantities of Vanilla Buttercream Icing, for the layers between the cakes – see below
1 x Swiss Meringue Buttercream, for the ruffle – see below

Vanilla Cake
2 1/2 cups (365g) plain flour, sifted
1 1/2 teaspoons baking powder
1 3/4 cups (385g) caster sugar
250g butter, melted
4 eggs
1 1/2 cups (375ml) milk
1 tablespoon vanilla

Preheat oven to 160°C. Line the base of a 20cm round cake tin and butter and flour the sides. In a large bowl sift the flour, baking powder and sugar, whisk to combine then make a well. Gently melt the butter in a small saucepan or in the microwave, make sure it doesn’t separate (you don’t want the oil to rise) Measure out the milk and add the vanilla to the milk and then pour into the flour mixture. Add the eggs one by one and then the butter and mix until combined – this is a runny pourable cake mixture. Pour your cake mixture into your prepared tin and bake for 30-35min or until a skewer inserted comes out clean. Allow to cool in the tin for 10min before turning onto a wire rack to cool completely.

If you are like me and only have one cake tin (not four of the same size) make sure you throughly clean the cake tin after each use and run it under cold water to cool it down between uses – you will also have to prepare the cake tin each time for each cake. If you don’t want to make a cake with four layers – you can make cupcakes out of the remaining batter.

Once all four cakes have been cooked and they are completely cool. Using a bread knife gently cut the top of the cake off so that it is level.

Swiss meringue buttercream
5 large egg whites (30g each–total 150g)
1 cup plus 2 tablespoons superfine granulated sugar
500g butter, cut into cubes to soften
2 tablespoon vanilla essence
Peach food coloring gel

Wipe the bowl and beater of an electric mixer with paper towel and vinegar, to remove any trace of grease. Add thee egg whites and sugar, place the bowl over a pot of simmer water (not boiling). Whisking constantly, until temperature reaches 140 degrees F, if you don’t have a candy thermometer, until the sugar has completely dissolved and the egg whites are hot to touch.

With a whisk attachment on a electric mixer mixer, begin to whip on a medium speed until the mixture is thick, glossy, and the bowl is cool to touch. Switch over to paddle attachment and, while mixing on continuous medium speed, gradually add softened butter until combined, mix until it is silky smooth – this icing can curdle, if it does, keep mixing and it will come back to smooth. Add the vanilla essence and food colouring* and mix well.

*I used wilton peach coloured food colouring you only need the smallest amount possible so be careful. I dipped the tip of a wooden skewer into the icing one at a time and using a whisk, make sure that the colour is completely mixed in before adding more colouring.

You can keep the buttercream in airtight container in refrigerator for up to one week, be sure to leave it out at room temperature when needed and rewhipping in mixer for 5-10 minutes until smooth again. It can also freeze for up to 6-8 weeks.

Assembling your cake
Layer cakes are all about being patient and having all your ingredients ready to use. While your cakes are baking, I suggest making the Swiss Meringue Buttercream during that time – otherwise you can make it the day before to save on time. 

Using the peach Swiss Meringue Buttercream, lightly crumb coat the first cake and place in the fridge for 10min to cool. Add a thick layer, roughly 1 cup, of buttercream to the top of the cake, leaving the sides lightly iced, place in the fridge again for another 10min. Repeat until you have either three or four layers with a light crumb coat. Refrigerate your cake while you making the icing for the petals.

For the petal icing
Using a wilton 12 tip or any size circle tip. Fill an icing bag half full with the swiss meringue butter cream – make sure you push all the icing to the bottom of the bag and squeeze a little icing out to remove any air bubbles.

Starting at the bottom of the cake, pipe a line of vertical dots until you reach the top of the cake and you have a vertical line of dots. Using either a pallet knife or spoon, drag the icing from the middle of the dot to either the right or left until it blends into the crumb icing. Then repeat the line of vertical dots about 2cm over from the last dot, drag the icing from the middle and repeat around the whole cake until complete – then do the petals around the sides top tier before icing the tops of each cake. To ice the top, do the same thing, except you can only do one dot at a time – go around the whole cake, then work your way into the middle until you have a beautiful petal cake.

 

You can find more of Rachel's delicious cakes over at MADE FROM SCRATCH

NATURAL CITRUS ALL PURPOSE CLEANER

Homestyle Magazine

 

There's nothing better than having a good clean out at home in spring, but we're not so keen on all the chemicals floating around in the fresh air. In a bid to have less impact on the environment, and reduce the number of chemicals we're exposed to at home we've been looking for ideas for natural cleaners, and in our October/November issue, Christal Lowe of Maisy & Grace shares her recipe for a natural citrus cleaner.

 

You will need

Orange, grapefruit or lemon peels 

White vinegar

Quart-sized jar with lid 

Strainer

Spray bottle

 

Fill your jar with citrus peels (these can be collected and added to over a period of time) and cover completely with the white vinegar.

Place the airtight lid on the jar, and leave it for 2-4 weeks to allow the goodness from the peels to permeate the vinegar. Give it a good shake every now and then to release more of the natural oil, which is a powerful de-greaser.

After leaving it to soak for a few weeks strain the liquid into another container, and pour into a spray bottle.

This natural cleaning product is a delight to use! It does not have an overpowering vinegar smell, as the citrus scent has really permeated the mixture – and it can be used as an all-purpose disinfectant and surface cleaner. 

Note: not suitable as a window cleaner due to the oils in the solution.  

 

Visit the Maisy & Grace general store for  a collection of beautiful objects for living well.

 

Behind the scenes - food styling tricks

Homestyle Magazine

 

With the promise of warmer weather just around the corner, we headed outdoors for our picnic food shoot this issue - well indoors actually as the weather wasn't playing the game! Here is a little sneak peek behind the scenes, to give you an idea of how it all comes together. We've also shared a taster from the menu, you can find the roast lamb baguette recipe here. For the full picnic menu, including Gretchen's to die for passionfruit, lemon and blueberry loaf, pick up the October/November issue of homestyle - on sale now. Recipes Gretchen Lowe Photography Manja Wachsmuth Styling Amber Armitage Styling Assistant Kelly Gibney

 

 

We rolled out the ready lawn and recreated the dappled light of a picnic under the trees. LEFT Manja getting an overhead shot lined up for a lighting test. RIGHT Kelly helps with final touches of the intro shot, holding branches in front of the studio lights to recreate the dappled effect of the outdoors.

 

 

Hard at work in the kitchen. LEFT Gretchen and Amber prep in the Studio Scandanavia kitchen for the next shot. RIGHT Roast beetroot, walnut and roseradish dip.

 

 

LEFT Working out the props for the intro shot. RIGHT Roast lamb baguette.

 

 

Tomato, egg, Prosciutto and Gruyere Picnic bread, straight out of the oven and into shot.

 

 

Food styling involves step-by-step preparation to perfect the finished shot. As seen here with the passionfruit, lemon and blueberry loaf. And yes, it was as delicious as it looks!

The Flower Recipe Book

Homestyle Magazine

 

Whether its single stems popped into bottles, or a delicious arrangement of blooms, we're smitten with fresh flowers. And with the reception our Flowers for Friday posts get on facebook, we know you are too.  The new school of floral styling focuses on using natural materials for arrangements with life and movement. Alethea Harampolis abnd Jill Rizzo, of Studio Choo champion this style of floral design, and recently they've publish The Flower Recipe Book showcasing over 100 arrangements. In an A - Z of flowers, they create recipes, with everything from the type of vessel to use, to an ingredient list of flowers and foliage.

 

Today we're sharing a project from The Flower Recipe Book. Some of these flowers aren't so readily available in New Zealand, but use the instructions as a starting point to create a design of your own. I would love to see the results if you give it a go. 

 

Thanks to Bookreps.co.nz, we have a copy of The Flower Recipe Book to giveaway!

 

TO ENTER: Head over to our facebook page, find our Flowers for friday post with The Flower Recipe Book, and comment with your favourite flowers. We'll be drawing a winner on Monday October 7th at 9am.

 

Excerpted from The Flower Recipe Book by Alethea Harampolis and Jill Rizzo of Studio Choo (Artisan Books).
Copyright © 2013. Photography by Paige Green. $49.99. Distributed by Bookreps.co.nz

 

 

RANUNCULUS WITH COMPANY

FLOWERS

6 stems of sweet pea, with foliage and tendrils

7 stems of pineapple mint

13 stems of ranunculus

5 stems of veronica

VESSELS

2 vintage-style fruit tins 

 

1. Choose colorful cans that will complement the flowers' cheery palette. Line them with small jars if the cans aren't watertight.

 

2. Pull the sweet pea stems together into two small bunches, lining up the lowest level of leaves. The height of the stems will be uneven and natural. Trim the stems and place a bunch in each can so that the bottom foliage hits the rim.

 

3. Trim and add some mint to each can, filling in the empty spaces between the sweet peas.

 

4. Trim and add six ranunculus stems to each can so that the blossoms sit at slightly different heights above the base layer. Trim and add the remaining stem to the can on the left, leaving it long to echo the sweet pea bud on the right side. Finish by trimming and adding in the stems of veronica, placing a few in each can and turning the stems so that the spires arc in different directions.

 

 

Inside our Oct/Nov issue

in
homestyle Oct/Nov 2013

 

With a spring in our step, we're excited to bring you our Oct/Nov issue. Brimming with fresh ideas to make your house a home, here is a sneak peek of what's inside. Cover photo Duncan Innes.

 

 

Our cover home this issue on Auckland's North Shore, is an amazing renovation which Dutch couple Dethmer and Marjon Leemborg completed themselves while living in a tent outside! Feature and cover photography Duncan Innes.

 

 

In anticipation of weekends spent outdoors, Gretchen Lowe creates picnic friendly recipes for a day on the green. Click here for the rare roast lamb baguette recipe, it's the perfect spring sandwich! Photography Manja Wachsmuth, Styling Amber Armitage.

 

 

Thinking about building your own home? From choosing a designer, through to consents, fittings and fixtures. We share all you need to know to lay the foundations for your first home. Illustration Angela Keoghan.

 

 

This issue we also kick off a new feature, where New Zealanders open the doors to the spaces where they create. First up is architectural designer Tane Cox, where he saved a heritage building from a bad 90s fit-out, and reinvented it as his light and airy studio. Photography Larnie Nicolson

 

On sale nationwide this week. If you have trouble finding it click here to let us know.

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