{bits of gold & chic chignons}

. . . a graceful archway and inlaid floors, a grand piano and classic chignons -- a few beautiful thoughts floating about on this perfectly clear and ever-so-slightly crisp sunny autumn afternoon . . .

{images: 1 & 3 - david hicks via desire to inspire; 2 - chloé via style.com; 4 - lilac and grey}

{blog inspiration: a magazine moment}

. . . always and forever photographing little snippets of life -- beautiful vignettes and new french desserts, glimmering chandeliers on warm summer nights, captured in memory and forever in time, and so, completely fell in love with the concept behind creative director, jane cameron's, blog, which is filled with these little magazine moments . . .



{p.s.} a few of my magazine moments























r e c e n t p l a c e s :

* at the gallery

* at an oceanside cottage

* in the kitchen

* backstage at valentino





{images: all photography by jane cameron at a magazine moment}

{at the shops: loom, australia}

. . . with recent projects, and after a fascinating tour of a rug manufacturing facility, have been thinking quite a bit lately about how things are made, about the of the time and care that goes into well-designed and well-crafted things, and happened upon these beautiful rugs by victoria-based loom -- a of colours, patterns and textures, each piece is a work of art . . .


{images: loom, discovered via {frolic!}}

{favourite five: food editor & author, donna hay}

When one thinks of food -- one of life’s greatest passions -- style and design aren’t usually the first things that come to mind. But Donna Hay, Australian-based food stylist, author and magazine editor, beautifully unifies the two potentially contrasting worlds of glamour and gourmet food.



Donna, who has a flair for food styling, knows that good food never goes out of style -- in fact, it signifies the very essence of style. Cooking since she was just eight years of age, Donna's passion for food would lead her to an extraordinary career as a best-selling cookbook author {18 books to date}, a homewares designer, and a leading food editor, becoming the food editor at Marie Claire at the age of 25. She was named one of the ‘Magnificent Seven’ cookbook authors by the international Gourmand Awards in January 2007.





Donna's signature style is comprised of the display of delectable recipes made with basic ingredients, and all beautifully photographed -- a style that has become the standard for food publishing worldwide, and the inspiration for a new generation of amateur cooks and would-be chefs alike.



Today, what's on your dinner plate and inside your pantry has become a kind of self-expression -- much like the contents of one’s wardrobe or jewelry box -- and of course, who doesn’t love to indulge in a little of both!

So, this week, we're positively thrilled to invite Donna to share with us:

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{the top five most essential items for your pantry:}

1. Cheat’s Ingredients
These ingredients are an easy way to add plenty of flavour. Chilli Jam is great for stir-fries, mixed through vegetables, or spread over chicken, fish or pork as an easy marinade. Caramelised onion relish, makes a great base to an onion tart, or a tasty pizza mixed with shaved potato and gorgonzola.

2. Wide Neck Glass Storage Jars
I like the convenience of seeing exactly what and how much of an ingredient is inside. Plus, the large neck opening makes them easy to scoop from - you can get a full size measuring cup and your hand inside.

3. Good Selection of Dried Pasta, Rice and Noodles
They are pantry staples and make a great base for a simple home-made meal. Just throw in a few fresh ingredients and in no time you have a fuss-free lunch or dinner, perfect for the family or unexpected guests.

4. Time Poor, Sweet Solution
This is a self indulgent one, but being as time-poor as I am, I love baking and my friends often expect a home-baked sweet treat when they drop over for a coffee. That’s why I developed my new range of baking mixes including cupcakes, an indulgent chunky brownie and chocolate-filled macaron – they’ll never know they were made from a mix and you don’t have to spend half their visit working in the kitchen.

5. Asian Based Ingredients
My favourite vibrant ingredients: soy, fish sauce, palm sugar, sesame oil, all combine for great sauces and dressings on Asian salads or noodles. Simply mix with fresh flavours such as lime juice, coriander and mint, and you’ll have an Asian feast in no time.

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. . . and to this we say: bon appétit!
~ laily

{p.s.} previous favourite fives:
* fashion photographer & illustrator: garance doré
* jeweler: camille eddera
* artist: kimia kline
* actress & fashion muse: chloë sevigny
* floral stylist: denise porcaro
* entrepreneurs: rent the runway
* designer: rachel ashwell
* interior designer: tricia foley
* photographer: romina shama

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e d i t o r ' s n o t e:
have been a huge fan of donna hay's for as long as can remember, owning nearly all of her cookbooks despite not being able to cook, and so, completely & utterly delighted to welcome her as a guest today . . .
~ roséline xo

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SPECIAL UPDATE: this post from thursday, may 12 was removed during blogger's harrowing nearly twenty-four hour outage, and as there is currently no indication when or if it will be restored, it has been re-posted -- thank you for your patience! & new posts soon x

{p.s.} thank you to everyone who took the time to comment -- unfortunately, all comments before the outage were lost -- sincerest apologies!

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{table for two: crab bruschetta}

. . . this week's table for two is a beautiful {& stunningly delicious!} starter made by p over the holiday weekend, crab bruschetta, from donna hay's seasons -- the subtle tastes and textures were exquisite . . .


{crab bruschetta}

4 thin slices sourdough bread
olive oil, for brushing
2 tablespoons whole-egg mayonnaise
2 tablespoons lime juice
2 teaspoons finely grated lime rind
sea salt and cracked black pepper
400g cooked crab meat
1 large mild green chilli, sliced
2 green onions (scallions), sliced
lime wedges, to serve

Preheat the oven to 180°C (355°F). Brush the oil and place on a baking tray. Cook for 2-3 minutes or until crispy and golden. Set aside. Place the mayonnaise, lime juice and rind, salt and pepper in a bowl and whisk well to combine. Add the crab and toss to combine. Spoon the crab mixture onto the bread, top with the chilli and green onion and serve with the lime. Serves 4.


{image: iphone photography by roséline for this is glamorous}

{stylist: glen proebstel, melbourne}

. . . at turns bright and sun-lit, and at others, dark and blustery, as the days fade to winter, particularly drawn to the moody and atmospheric work of australian stylist glen proebstel, enveloped in the beautiful play of golden light and dusky shadow, a perfect reflection of these, the last autumn days . . .











{previously featured stylists:}
sibella court | faye toogood | lotta agaton | petra ruud

{previously featured australians:}
* billy bride | katie quinn davies, one & two | mrs. press | natasha

{images: styling by glen proebstel, discovered via little things, also, the design files & prop.d, some photography by sharyn cairns for inside out magazine}