Nothing sings Spring like a fresh White bag

 

Style it up like Reece Witherspoon this Spring

Work the "White Out" trend to the MAX by teaming a structured bag to a matching white dress & party heels. Wow!

Perfect for the races and after parties this Spring Carnival

Do Blondes really have more fun?

So tell us....

 Brunette or 

or Blonde?

Shine like a star

Sarah Murdoch's choice

Cate Blanchett's Bag

Miranda's  Mummy Bag

A brand new week of temptation.......

Another great weekend had out and about for Bespoke JaNik this weekend. Our new Vintage bag collection is growing and this "Bring them home Cowboy" edition is proving to be a winner....

 And the gorgeous gift ideas keep coming! Check out these gorgeous handmade Monkeys, made from....socks!

And lastly, just to keep up the sense and sensibility of the fashion world....how about a little boogie with Lanvin of Paris this week...

Father’s Day is just around the corner....

It’s Father’s Day on Sunday, and I relate my dad to great meals. And, if you haven't picked up a gift for your foodie father yet....why not try this book on special for for Father's Day $19.95 Now $15.00 Women's weekly 4 Ingredients

Try this recipe from Gwyneth Paltrow's new cook book  My Father's Daughter, Bruce Paltrow’s World Famous Pancakes, which make for a wonderful Father’s Day brunch.

Bruce Paltrow’s World Famous Pancakes

Yield: 3 dozen 5-inch pancakes

Active Preparation Time: 20 minutes

Total Preparation Time: 20 minutes + overnight resting

• 3 cups unbleached, all-purpose flour
• 1/4 cup plus 2 tablespoons sugar
• 1 tablespoon plus 1/2 teaspoon baking powder
• 2 teaspoons fine salt
• 3 cups buttermilk
• 6 tablespoons butter, melted and cooled, plus more butter for cooking
• 6 organic large eggs
• Up to 1 cup milk, as needed to thin batter
• Real Vermont maple syrup, warmed

Whisk the dry ingredients together in a large bowl. Whisk together the buttermilk, butter and eggs together in another bowl. Add the wet ingredients to the dry ones whisking just enough to combine (small lumps are okay). Let the batter sit, covered, overnight. The next morning, heat up your griddle or favorite nonstick pan and slick it with a little butter. Add enough milk to the batter to thin it to the right consistency—the thicker the batter, the thicker and heavier your pancakes; the thinner the batter, the more delicate your pancakes—neither is wrong. Cook the pancakes on the griddle, flipping them after bubbles appear on the surface of the uncooked side. Let cook 2-3 minutes more, then remove, and eat with lots of warm maple syrup.

 From Gwyneth Paltrow

http://goop.com/

COFFEE + CREAM: Must be seen's this Spring...

 

Accessorise the gorgeous styled look of Vintage Lace ... this dress for Spring Summer by Ralph Lauren

Keep your style clean and classy with the hottest new range of neutrals... Move away from classic black and update into these wardrobe staples.....

My new favorite leather tote - Limited edition and only $169.00 - Raw and ready to go Molly

Always elegant in Beige with woven detail - and a great buy at $89.00. 

Enquire now

 You just can't beat Winter White a great all-rounder..... 

Eva

 

Gold always works back beautifully with these tones..at $19.95 these bangles are a steal!

Get the Look NOW

Foodie Tuesday....Lamb Shoulder Roast tonight?

We all love a quick and easy dinner, but Karen Martini must be the master! Well in my house anyway!  Impress the family with this beauty - rated as the BEST MEAL I've ever served up at home....

Slow Roasted Lamb Shoulder with Pears and Cumin

Ingredients

2 brown onions, skin off and sliced into rounds

1 lamb shoulder (bone in) semi cut into portions (ask your butcher to do this)

2 tblsp cumin seeds

2 tblsp black peppercorns

5 cloves of garlic

2 tblsp flaked salt

1 tblsp olive oil

7 sprigs of tyme - leaves only

4 buerre bosc pears - skin on and cut in half

3 tblsp raw sugar

2 tblsp red wine vinegar

Method

Preheat the oven 160C fan forced or 180C conventional

Place onion in base of a heavy ovenproof dish

Trim and slightly score top of lamb

Crush cumin and peppercorns with mortar and pestle, then add garlic and salt. Crush paste and add oil. 

Smother over lamb, rubbing between bones as well. Place lamb on top of onions, scatter with thyme and add pear halves. Sprinkle with sugar and vinegar and pour in 80ml of water.

Cover dish with a double layer of foil and roast in oven for 4 hours, then remove foil and skim some of the fat. Return lamb to the oven and raise temperature to 180C fan forced. Baste lamb a little and cook for another 35 minutes or until golden brown.

Serve with silver beet sprinkled with pomegranate, lemon and feta and almond cous cous.

Just delicious!

Courtesy of :

Karen Martini from Sunday Age, August 7 2011