CHESTNUT DAYLESFORD

We were very lucky to be gifted a weekend away before we have our first baby – yes, a babymoon!  But I also thought, with Valentines’ Day around the corner, this would be a great idea to share!

We have visited Daylesford a number of times for a range of reasons: to attend weddings, a weekend away to celebrate an anniversary or birthday; or just escape the city for the day for lunch.  Daylesford is about an hour and a half from Melbourne, so it is a great country escape!  You can check out my review of The Stoney Cottage, including some other places to eat and shop here.

Chestnut Daylesford was the perfect place for us.  It is pet friendly and had everything we needed to enjoy a few days away together to relax.  I even had two baths! This is a very rare and unusual event for me (I am not usually a bath person).

Chestnut is a studio style accommodation, which has been built in the back part of a weatherboard house (which is used as a two bedroom accommodation option).  It is in an excellent location; walking distance to the local main street, great restaurants (for example, The Perfect Drop and Kazuki’s) and the Convent Gallery (in case you like Art or are attending a wedding there).  

Beautifully furnished, I highly recommend this as a place to stay for two people and a pooch and it is very reasonably priced.

Chestnut is one of three properties managed by the owner Lise, who is just lovely.  Breakfast provisions are provided and the kitchen has many of the essential items you would need if you wanted to cook a meal.

If you are looking for a modern, comfortable and convenient place to stay, this is for you! We have stayed here twice now and would definitely return.

Where: 34 Hill Street, Daylesford, Victoria, Australia

Bookings: Via www.stayz.com.au here.

BONOBOS Clothing for Men

Launched as an online clothing label in 2007, Bonobos is steadily growing its online and store presence in the US, and is recognized as being the largest apparel brand to be built on the web in the US.

Focused on delivering great fit, high energy, and superb customer experience, Bonobos is available in selected retailers in the US as well as online via Nordstrom and, of course, its own website.   One of the unique things about Bonobos’ service offering is its Guideshop showrooms.  Located in the US (sorry Australia) you can go to the Guideshop, and have a personalized shopping experience with a guide.  The guide then places your order for you...  sounds like pretty easy shopping doesn’t it!

In consultation with the dapper gentleman in my house, we have selected our picks from the Bonobos range.  We loved the idea of the non-iron pants and the range of colours is sure to appeal to all tastes. Bonobos also have a great selection of shirts (in various cuts) and accessories.  Oh, and they have a sale on at the moment…

French Corders in Red

$78 (on sale) available here.

Morrison Bowtie

$58 available here

Slim Straight Wednesday Stones Non-Iron Pant

$98 available here

Slim Straight Skyrockets Pants in Powder Blue

$48 (on sale) available here

Checkmate Slim Purple and Blue Shirt

$85 available here

 

Spotswood Slim Shirt in Navy and Blue Dot

$118 available here

Low Tides Board Shorts in Turquoise

$28 (on sale) available here

Yorktown Commuter Duffel

$95 available here

Note - All prices in US Dollars.

Couscous and sweet potato salad

So I thought it was time I posted a recipe that wasn’t cake!

It has finally warmed up in Melbourne, which means salad is a perfect option for a warm balmy night!

I made this recipe up as I went, just using what I had in the fridge.  You can easily substitute sweet potato for pumpkin and swap or leave out any of the vegetables I have used.  It might also be nice with a half a red onion finely diced through it.  You could have less couscous and more spinach if you like and it would be delicious with grilled zucchini too! Anyway, below is what I used and how I made mine.  It is really easy and quite a fast dish to prepare.

What you need

1 cup couscous

olive oil

1 handful of currants

cumin

turmeric

1 sweet potato

1 small head of broccoli

1 handful of string beans

1 handful of parsley, chopped

1 handful of sliced almonds

1 tin of sweet corn

1 handful of baby spinach

1 lemon

salt and pepper

How to make it

I started with a sweet potato.  Peeled and chopped into small square pieces.  I pre-cooked this by steaming it until just soft (approximately 15 minutes) and then put it in the oven with a drizzle of olive oil and salt and pepper.  If you have more time you can cook it in the oven without part cooking it, but it will take at least an hour.

While the sweet potato is cooking, you can prepare the other ingredients.  I used a small broccoli, chopped and steamed and a handful of string beans, chopped and steamed.  These can be steamed together and when cooked, set aside to cool.

To make the couscous I just drizzled olive oil over a cup of couscous, added salt and pepper, a sprinkle of turmeric and the same of cumin.  Pour a cup of boiling water on it and set aside until the couscous absorbs all of the water (I always refer to the instructions on the box but for couscous it is equal parts water to couscous).  I usually cover mine with a tea towel while it is absorbing the water.  Leave for about 5 minutes and then stir/fluff-up with a fork.  I also added a good handful of currants and stirred these in. 

When the sweet potato is almost cooked (you just want it to start getting a bit of crispy-ness) you might like to sprinkle some pine nuts or sliced almonds over it and let these cook for about 5 minutes while the sweet potato finishes cooking.

When everything is ready and cooled, mix it all together. I added some sweet corn and a handful of raw baby spinach (because I love sweet corn and I had a little spinach in the fridge).

You could store the salad in the fridge covered until you are ready to serve it. 

Before you serve the salad, drizzle it with olive oil and the juice of one lemon and garnish with fresh parsley and cracked pepper.  Serve with plain Greek yoghurt and avocado if you like.  Enjoy!!

This is a great salad for lunches, on its own or as an accompaniment.  This recipe made quite a bit and I would say, if serving as a meal on its own it would easily serve 4 – 5 people.

RASPBERRY & VANILLA COCONUT ICE

I made this and gave it to friends for Christmas.  It was a pretty treat to make and share and although I have made coconut ice before, it made a real difference to the flavour adding the raspberries!  

It would be great for a party or baby shower too!  It is quite sweet so I would suggest cutting the pieces into bite size… see what you think though! 

Oh and this is a Donna Hay recipe, taken from the December 2013 edition of Donna Hay Magazine.

What you need

1.28kg icing sugar (I told you it was sweet!)

6 cups (480g) desiccated coconut

½ teaspoon of vanilla extract

1½ cups (460g) sweetened condensed milk (I recommend adding about ¼ cup extra to the vanilla mix so maybe have 1¾ cups at hand)

1 cup (140g) frozen raspberries, thawed

a few drops of red food colouring

How to make it

Lightly grease and/or line a slice tray with baking paper (20cm x 30cm x 3.5cm).

Place half of the sugar, half of the coconut and the vanilla in a large bowl.  Add 1¼ cups (I recommend adding 1½ cups) of the sweetened condensed milk and mix well to combine.  The mixture will be quite compact.  

Turn the mixture out onto a lightly floured surface (or you can turn it onto a piece of baking paper).  Knead until smooth.  Press evenly into the base of the prepared slice tray.

Place the remaining sugar and coconut in a large bowl.  Add the raspberries and food colouring and, using your fingers, rub the mixture until the raspberries are well combined.  Add the remaining sweetened condensed milk and mix to combine.  You will notice this raspberry mixture is quite a bit more sticky than the vanilla mixture.  Don’t worry though!

The recipe says to turn the mixture out onto a floured surface and knead until combined.  I just did this in the bowl as I was worried about the food colouring on the bench!  When combined, press the raspberry mixture into the slice tin on top of the vanilla mixture.  Smooth it out until it is evenly covering the vanilla layer.

Cover with glad wrap (cling film) and refrigerate for 3 – 4 hours or overnight.  

When you are ready to cut it, simply turn the slice out onto a bread board and cut it into squares.