Life & Style Blog - Featured

Stock Up On Winter Essentials From MYER

10 June 2016, by

The unmissable stocktake sale is now on at MYER. Replenish your essential wardrobe or find the perfect must-have item with unbelievable prices on offer storewide.

From Women’s, Men’s and children’s apparel through to giftware, bedding, travel goods, home appliances and much more.We went ahead and picked out our favourite coveted items for this season. See below for more.

Winter Essentials From MYER

On for a limited time only and while stock lasts. MYER’s stocktake sale is valid for all advertised items and cannot be used with any other offers. For further information, see in store at Forrest Chase or call their customer service team on 1800 811 611 for details.MYER is located on the ground level and level one of Forrest Chase with various entrances.

For Her

FOR HER
  • ZAZOU - Vera Tan Boot was $199.95 now $129.00
  • BASQUE - Drape Front Soft Coat was $229.95 now $129.95
  • JAG - California Fringing Bag JAGWH390 was $129.00 now $77.40
  • DKNY - Soho NY2417 Watch was $299.00 now $179.00

For Him

FOR HIM
  • TOMMY HILFIGER - Wool Blend Jumper was $150.00 now $90.00
  • FLORSHEIM - Chamber Brown $129.00
  • REMINGTON - XR1390 Hyperflex Shave & Trim was $199.00 now $99.00
  • SAMSONITE - Cosmolite FL Spinnercase Large 81cm Black 3.1kg was $899.00 now $449.50

For The Little Ones

For The Little Ones
  • PETER ALEXANDER - Cat Set 2-6 was $49.95 now $34.00
  • SPROUT - Puffer Jacket With Contrast Yoke was $49.95 now $29.97
  • ORIGAM I - Princess Line Coat 3-8 was $79.95 now $55.00
  • SPROUT - Essentials Slouchy Trackpant 0-2 was $18.00 now $10.00

For The Home

For The Home
  • GLOBAL - Ikasu Knife Block 7 Piece was $859.00 now $439.00
  • SALT & PEPPER - Napier Ceramic Lamp, 45cm - Black & Silver was $69.95 now $48.96
  • KITCHENAID - KSM156 Platinum Collection Stand Mixer - Black Storm 5KSM156ABZ was $899.00 now $719.00
  • SALT & PEPPER - Zone 25cm Gold Alarm Clock was $59.95 now $41.96

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Category: Featured
Tags: Myer

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Pumpkin gnocchi with burnt sage butter

01 June 2016, by Forrest Chase

A tasty and nutritious addition to any meal, now it the time to get the most out of the winding-up pumpkin season. Try your hand at this modern take on an Italian favourite with sweet pumpkin gnocchi, burnt butter with crunchy sage, topped with perfectly shaved parmesan served on a bed of pumpkin puree and wilted spinach.

  • 650g Sebago or desiree potatos, peeled and cubed
  • 1kg butternut pumpkin, peeled and cubed
  • 2 cups of flour
  • 1/2 cup butter + 1 Tbs
  • 30-50 sage leaves
  • 500g baby or regular spinach
  • Salt and pepper
  • Freshly shaved parmesan

Pumpkin-gnocchi

Method:

  1. Roast pumpkin on 200C for 1 hour or until completely cooked through and brown on the edges.
  2. Cover potatoes with water in a pot with ½ tsp salt and bring to the boil. Simmer for 10-15 minutes or until potatoes are cooked through. Strain and mash in a large bowl until smooth.
  3. Once pumpkin is roasted, reserve 200g and set aside. Add remaining pumpkin to the potato and mash until smooth. You can make it extra smooth using a special sieve or by blending in a food processor.
  4. Season the mash with ½ tsp salt. Add the flour to the mash and mix through using your hands until it forms a dough.
  5. Place dough onto a floured surface and cut into 6 portions. Roll out each portion into a snake and cut 2cm pieces using a floured butter knife. Use the back of a floured fork to imprint lines on each piece (optional). Keep aside.
  6. With the extra 200g pumpkin, blend into a puree with 1 tbs of butter and salt and pepper. Set aside.
  7. Add butter to a hot pan. Once melted, add the sage leaves and keep swirling the butter until a golden colour is reached. Remove from the heat.
  8. Bring a large pot of salted water to the boil, and then turn to simmer. Place batches of gnocchi in the water until they float to the surface. Remove using a slotted spoon and add to the burnt butter. On the large batch of gnocchi, steam your spinach in a steaming colander on top, covered with a lid.
  9. Place pumpkin puree on the base of each serving plate or bowl, topped with wilted spinach, the gnocchi, a fresh crack of salt and pepper and shaved parmesan.

Pumpkin-gnocchi

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Category: Featured
Tags: Food

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Be Original with Levi’s Forrest Chase

25 May 2016, by Forrest Chase

stylist Maricel

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Category: Featured
Tags: Trends

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Chocolate hazelnut fudge

09 May 2016, by Forrest Chase

For all the Nutella fans – this one’s for you. Using in-season hazelnuts, sunflower seeds and cacao, you’ve got yourself one delicious fudgy-slice that won’t last long! This raw fudge also offers a serve of healthy fats, magnesium, iron and calcium.

Chocolate hazelnut fudge

Base

  • 200g sunflower kernels
  • 40g melted coconut oil
  • 3/4 cup raw cacao powder
  • 1/3 cup maple syrup
  • 40g roasted hazelnuts, skin peeled

Base

  • 200g sunflower kernels
  • 40g melted coconut oil
  • 3/4 cup raw cacao powder
  • 1/3 cup maple syrup
  • 40g roasted hazelnuts, skin peeled

Hazelnut spread topping

  • 1 cup roasted hazelnuts, skins removed (130g)
  • 15g cacao
  • 50g maple syrup
  • 1/3 cup coconut milk
  • 1 Tbs coconut oil

Method:

  1. THE BASE: Blend sunflower kernels until a nut butter consistency forms (about 1-3 minutes, depending on blender).
  2. Add all base ingredients except hazelnuts and blend to combine. Stir through whole hazelnuts and then press into a lined or silicone slice form using your hands or the back of a spatula. Pop into the freezer.
  3. TOPPING: Blend hazelnuts until as smooth as possible.
  4. Add remaining topping ingredients and blend until smooth.
  5. Remove base from freezer and spread with topping and freeze for half an hour. Cut into slices and refrigerate for when needed.
  6. For presentation, sprinkle with crushed dried rose petals.

Chocolate hazelnut fudge

Tip: double the topping recipe and store excess in a glass jar for homemade raw ‘Nutella’.

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Category: Featured
Tags: Food

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