What's your favorite handbag?

Love your handbags? Tell us how much...

 I would love to own this Simon Carrell  beauty...still saving at 1500.00UK pounds!

As Sarah Jessica Parker proves...the natural look is in all the time 

 

I just can't go past my gorgeous soft Italian cow hide natural colored shoulder bag! 

Perfect for all occasions

Foodie Tuesday Spanish Scallops & Chorizo by Nigella Lawson

Are you a fan of scallops with bacon, and scallops with chilli? Then this combination of the two, using chorizo - the sausages, not the salami - to ooze its lovely paprika-hot orange oil over the sweet, white scallops is a winner.   Another recipe inspired by Spain, this week from kitchen of Nigella. 

It's quicker than the speed of light to make and quite as dazzling.

 Scallops & chorizo

 Ingredients

• 110g chorizo sausage
• 400g small scallops (halve them to make 2 thinner discs if they are very fat)
• Juice of 1/2 lemon
• 4 x 15ml tablespoons chopped fresh parsley

Method

Serves: 4 as a main course, 8 appetiser

1. Slice the chorizo into rounds no thicker than 3mm.
2. Heat a heavy-based pan on the hob and, when hot, dry-fry the chorizo round until crisped on either side (the chorizo will give out plenty of its own oil); this should take no more than 2 minutes.
3. Remove the chorizo to a bowl and fry the scallops in the chorizo-oil for about 1 minute a side.
4. Return the chorizo to the pan with the scallops, add the lemon juice and let bubble for a few seconds before arranging on a serving plate and sprinkling with lots of parsley.

 http://www.nigella.com/

Styling it up with Hunter Green this winter

 Jacket by Witchery - Bag by Longchamp 

Longchamp Inspired by Bespoke JaNik - oversized shoulder tote $79.00

Available in Black & gorgeous murky green-brown

Black lighwieght shoulder bag - look after your posture with this one! From our featherlight range $69.00

Foody Tuesday - a great winter warmer meal inspired by shopping in Spain- courtesy of Jamie Oliver

Jamie Oliver's Moorish pork chops   servings 4 

We just love this recipe over at Bespoke JaNik. With a great buying trip to Spain for SS2011, this is now a home favorite!  When the Moors invaded Spain they brought grapes and dried fruits with them. Their love of mixing dried fruits with meats definitely left its mark on Spanish cooking and this is Jamie's nod to that time in Spain's history. Ole!

 

 

 

 

 

 

 

 

 

 

 

 

ingredients

For the chops
• a few sprigs of fresh oregano or marjoram, leaves picked
• sea salt and freshly ground black pepper
• a small handful of raisins
• good quality dry sherry
• Spanish extra virgin olive oil
• 4 large, thick pork chops(approximately 350g each),
bone in, the best quality meat you can afford

For the beans
• trimmed fat from a few slices of pata negra, and some
pata negra offcuts (or 2 rashers smoked streaky bacon, roughly chopped, or pancetta)
• olive oil
• 1 red onion, peeled and finely chopped
• 1 large red pepper, deseeded and roughly chopped
• a few sprigs of fresh rosemary, leaves picked

• a few fresh bay leaves
• 1 x 540g jar of white beans or Cannellini beans, drained
• 400g Silver Beet (Swiss chard) , stalks
trimmed, or spinach leaves

method

Pound most of your oregano leaves with a small pinch of salt and pepper in a pestle and mortar. Roughly chop the raisins, then add them to the pestle and mortar with a splash or two of sherry and a splash of extra virgin olive oil. Muddle everything together to make a paste, then put to one side for a minute.

Lay each pork chop in front of you so the side with the fat is farthest away. Carefully insert a knife into the side nearest you and move it around to make a pocket inside. Use your fingers to fill each pocket with the raisin paste. Look at the picture to see what I mean, or go to www.jamieoliver.com/how-to.

Fry the strips of fat from your pata negra or bacon in a medium pan on a high heat for a few minutes, then add the offcuts (or bacon) and a drizzle of olive oil. Stir in the chopped onion and pepper, then turn the heat down and cook for about 5 more minutes, or until the vegetables have softened. Roughly chop your rosemary leaves and add those to the pan along with your bay leaves.

Add your beans to the pan with 350ml of water. Stir, then leave to tick away for about 20 minutes. Keep an eye on the beans and add a splash more water if they look dry.

Get a barbecue or griddle pan really hot. Rub some olive oil and a good pinch of salt and pepper all over the pork chops. Put them on the very hot side of your barbecue and sear them for 2 to 3 minutes on each side to get some good colour going, then move them to the gentler side of the barbecue so they can cook slowly. If you’re using a griddle pan, turn the heat down to medium low and cook for a further 10 minutes, turning occasionally.

Meanwhile finely chop the stalks of the Swiss chard and add them to the pan with the beans. Roughly chop the leaves and add them to the pan for the last minute or two of cooking so as not to lose the flavour. Taste the beans and season with salt and pepper. Cook for a few more minutes if you want to achieve a thicker consistency. Divide the beans between four plates and lay a pork chop over each. Sprinkle over the reserved oregano leaves, finish with a drizzle of olive oil and serve.

Thanks Jamie...Love your work!

*Go to a good butcher and ask for chops that are 2.5cm thick, ideally with two different colours of meat on them: the sweet darker meat, and the leaner eye meat.

• from Jamie does...

Wonderful Winter highlights, break out your inner skier!

 Outback skier wallet $85.00

Vintage Alpine Skier computer bag 

Retro junior skier girl... we are just loving that old airline style messenger bag! $139.00

Skier wristlet purse ... perfect for the hot chocolate money! Slips easily into the ski parka pocket $39.95

And pack it all into the Vintage Alpine skier weekender bag! $199.00

Are you hitting the slopes this weekend? Available at Bespoke JaNik, Zirky's Mt Hotham, Pinnacle, Dinner Plain, Apre Vous, Falls Creek & Trading in Design, Jindabyne Rd, Berridale