I have always loved designing Occasion wear… the idea that this piece will start out life with a bang and a have a story to tell and nostalgia surrounding it after the event… and then that story will hopefully unfold into other adventures…My design process is always dual pronged… I am inspired by exquisitely woven and crafted fabrics (we often design and commission these from the mills) but then I am equally passionate about how we want to feel wearing that fabric… how will it drape around or sculpt the body… how will it translate into a silhouette? Will that make us feel Sexy? Cool? Romantic? Bohemian? Will we want to dance in it? ...it’s really a giant game of sartorial sudoku…
The pinnacle of occasion dressing probably has to be what you decide to wear on your wedding day… I love the fact that some brides are choosing to be a bit alternative and perhaps reaching for a fab white trouser suit (I always think of Bianca Jagger in this look).
As Lockdown eases I am pleased to say that our Bridal Manager Samara can be contacted, as of next week, to arrange one on one appointments, or virtual viewings in our flagship store on Albemarle St (from the 15th June with all the necessary social distancing in place) so do please pass the word around to those lucky girls who are planning their big day we have some beautiful dresses to see…
Thinking occasions and all things chocolate… I felt it was appropriate to have a Chocolate Truffle recipe for my fellow chocoholics this weekend…This recipe is by the Cooking Foodie… I honestly had no idea how simple it was to make truffles and what a lovely gift to take to a fellow CA (Chocoholics Anonymous) to celebrate the occasion of meeting up again… Mum these will be coming your way with me as soon as we are able to… I can’t wait… in the meantime I will continue to practice making them.
- 225g Dark chocolate - 70% (or darker if you are me)
- 120ml Heavy cream
- 1/2 cup Cocoa powder
- 1 teaspoon Vanilla extract
1. Chop the chocolate and place in a large heat proof bowl. Set aside.
2. Place heavy cream in a small saucepan, bring to a simmer over low-medium heat.
3. Pour the cream over the chocolate and add the vanilla extract, let sit for 2 minutes. Stir until smooth. Cover and refrigerate for 1 hour, until set.
4. Using an ice cream scoop or a spoon, scoop a small portion of the chocolate mixture and form small balls by rolling between your hands. Arrange the balls on a baking sheet or a big plate and refrigerate for 30 minutes. Roll again between your hands to create smooth balls.
5. Roll the balls in the cocoa powder.
I know our gardens and parks desperately need this rain… but I am looking forward to the sunshine returning with greener grass… in the meantime have a lovely weekend… stay safe and stay well…