Summer Edition - January 2022

SUMMER EDITION JANUARY 2022

LUCY’S LETTER

I

f the events of the last couple of years have taught

us anything, it’s to be resilient, slow down a little, live in

the moment and cherish the good times together.

This issue is all about creating spaces and moments that help us relax, re-charge and bring friends and family together.

The home featured is light, bright and relaxing – with the vibe of an uplifting retreat. The kind of home that lets you embrace sunshine and long warm days.

Whatever you’re planning this summer, have fun, enjoy some freedom and make sure you try our Summery recipes, designed for sharing. The Pav Punch is a sure-fire way to kick off your summer celebrations.

Enjoy your Summer,

Lucy Fenton Creative Director

HOME TOUR

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HAPPY AT HOME

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“At every opportunity we made decisions that contributed to maximising the light so that our home would feel light, bright and welcoming. This was achieved through the reconfiguration of the entry in reeded glass, adding skylights to the lounge area and over the stairwell, and introducing a glazed door to the bathroom” ”

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WHO LIVES HERE

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Summer living – a time for the simple pleasures borne from downtime, rejuvenation and togetherness

JACK FENTON BUILDER & OWNER OF FENCON, MATILDA REED, INTERIOR STYLIST & THEIR SON FRED. LOCATION ST KILDA EAST

HOME TOUR

T

o us, one of the most important elements of a home is the way the light travels from dawn to dusk. And this recently renovated

Spanish Mission home of Jack Fenton, Matilda Reed and baby Freddie Fenton does this in spades.

Built in 1930, the now 91-year-old double brick, heritage listed property confronted its owners with a few challenges during planning stages, the biggest being the lack of natural light. After defining a solid brief and much planning, the home was transformed so that it felt light and positive, providing endless spaces to relax and bring family and friends together, often!

Onsite works commenced late January after 18-24 months of planning, with the project then taking nine months to complete, ready for the family to move in early November, just in time for the arrival of their first born, Fred, this December.

HOME TOUR

HOME TOUR

After the initial hurdle of obtaining planning approval for the double height wall on the boundary over the garage, Jack and Matilda were faced with the challenge of how to construct it.

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There is a clear delineation between the original and the new

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Given access constraints of not being able to access the neighbouring property, they devised a method that involved pre-fabrication and a lot of manpower to bring their vision to life. They removed the original ground floor double brick load bearing wall and cleverly made way for a new 650kg steel beam, introduced a spectacular open plan kitchen full of natural light and reconstructed the Northern garage wall, brick by brick to remain true to the history and heritage of the building.

The result is a home that both lifts the mood and creates a sense of calm and joy at any time of the day. Intentionally, there is a clear delineation between the original and the new, and Matilda, an Interior Stylist, wanted to create a space that was soft and light-filled and stood the test of time, using high quality natural finishes to create texture and warmth.

HOME TOUR

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“We love the newly created open plan living space. The area changes as does the light and the weather. The wonderful skylight ensures we are always connected with the world outside.

And the sliding doors to the deck truly make us feel like we have entered a private oasis every time we open them.

A space we are looking forward to entertaining in this Summer.”

HOME TOUR

HOME TOUR

STYLING EDIT

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1. Retro Dhurrie, Mustard & Grey 2. Lost In The World, Kristen Daniels 3. Betsy Armchair, Coupole Zebra 4.Tan Tribal Zulta Cushion 5. Woodrow Mushroom Stump 6. Woodrow Marble Oval Coffee Table, White 7. Flat Leather Dining Chair, Teak & Camel

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HOME TOUR

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The powder room is a work of art

That same retreat-like vibe can be felt throughout the entire home.

The powder room is a work of art – where Horatio, their tiler ensured the concave fui finger tiles from Artedomus were installed with perfection.

The self-contained garage addition also gives the property a whole new dimension, with its versatility of use.

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Room to breathe - The large common area of the living, dining and kitchen seamlessly connects to the outside entertaining zone. It’s been designed to feel Summery all year round with the clever use of materials and natural light.

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For these recipes by Kelly Healey, see page 17.

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HOME TOUR

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This truly is a home that invites you to join in – be that cooking together in the kitchen, relaxing together in the living spaces, laughing together around the table and chilling together outdoors.

Every finish and every piece of art and furniture were carefully selected to serve a purpose and add to the ambience of this home.

“

Every piece of art and furniture were carefully selected Jack Fenton, owner of this immaculately renovated home manages his own construction business, Fencon. His attention to detail and eye for design (a family trait!) is clearly evident in the reworking and construction of this Spanish Mission Gem.

HOME TOUR

STYLING EDIT

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1. Carlos Sitting, White 2. Small Horse, Amber Kingi 3. Spikey Crystal Vase, Tangerine & Magenta 4. Stefania Boemi Ceci Head Vase in Beige with Gold Stripe 5. Rattan Bar Cart, Oval, Black 6. Wild Child Coffee Table 7. Checkerboard Dhurrie, Pepper 8. Vintage 1970’s Uniroyal Chair 9. Wild Child Side Table 10. Earthlines Pink, Daniela Cristallo

STYLING TIPS

ALFRESCO ENTERTAINING

Alfresco - one word that we hang onto as we shuffle through winter days.

The dream of outdoor meals in the open air with friends and family is worth dreaming and waiting for. And now that the warmth is finally here, it’s time to unleash all things Summer!

W

B ITH

EA LAMBOS ,C RE

STYLING TIPS

ED IV AT IRECTOR BEA +C O

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Simple but beautiful is my styling mantra for entertaining outside.

What’s your go-to style secret for Alfrresco Entertaining?

Simple but beautiful is my styling mantra for entertaining outside.

The garden is usually looking it’s best at this time of year so position your table and seating in spots that look and smell good! Setting the mood first instantly gets your guests excited even before the food and drinks are revealed!

Any tips for working with colour and pattern at the table?

Set your table to suit the event – a BBQ will need different styling compared to a special birthday celebration. Colour and pattern will help to keep the table festive so don’t hold back.A strong patterned or coloured tablecloth is a great way to set the scene; add a different palette with your tableware, glassware and napkins. Inevitably, it’s a novelty for us to sit outside when summer hits, so don’t hold back and remember to keep things fun!

What about props and florals?

Florals are always a big part of my outdoor table. And if you want to be practical, try small potted plants or jugs of herbs from the garden – these will smell good and be handy for the cocktail making too.

Candles and a lamp can be an added night time addition to the table; they look pretty and create a relaxing mood for all.

How do you plan to set your table this Christmas?

Adding usual indoor things to my outside scene is something I love to add to the Christmas table. Cushions, lamps, candles and beautiful napery are in the plan for my own table at home on Christmas Eve with family. This year I plan to make it mighty with clashing stripes and floral and complete with an abundance of mismatched flowers in vessels of different heights and colours. 2021 has been gloomy so it’s time to celebrate and set the scene for a brighter year ahead!

STYLING EDIT

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1. Carnival Tumblers, Set of 4 2. Terrazzo Round Tray Soft Pink, Large 3. Martini Glass, Flamingo, Set of 2 4. La Paz Jug, Pink & Yellow 5. Breeze Chair,Coral 6. Malibu Dining Table, Coral 7. Terrazzo Pot, Medium Soft Pink

RECIPE

STUFFED CAPSICUMS

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I fell in love with stuffed capsicums in Spain, where they are a typical dish. I like to change the stuffing ingredients depending on my mood and what I have to hand – here is one of my favourite combinations.

RECIPE

W

K ITH

ELLY HEALE

Y, NA

H AND AUTH PAT OR RO TU

COOKING/PREP TIME 60 MINS | SERVES 2

INGREDIENTS

METHOD

1/3 cup brown rice

Cook the brown rice and quinoa separately according to the packet instructions.

Drain and set aside to cool.

1/3 cup quinoa 1 red capsicum 1 yellow capsicum sea salt and freshly ground black pepper 11/2 cup butternut pumpkin, cut into 5 mm cubes 1 tbsp extra-virgin olive oil 1 rosemary sprig, leaves stripped 100 g cherry tomatoes 1 tbsp chopped parsley leaves 1 tbsp chopped chives 1 tbsp chopped tarragon leaves 2 cups baby spinach leaves, chopped 100 g feta cheese, crumbled, plus extra if necessary 1 tsp smoked paprika 2 tbsp lemon-infused olive oil TIP: Capsicums are rich in iron & a good source of vitamin C, which helps to make that iron more absorbable, while adding spinach here like this helps increase that iron absorption even further.

Preheat the oven to 220°C and line three baking trays with baking paper.

To prepare the capsicums, halve them lengthwise and use a small, sharp knife to remove the seeds and membrane. Season well with salt and pepper.

Arrange the capsicum halves on one of the prepared trays and bake in the preheated oven for 30 minutes, or until the capsicum halves are soft and charred around the edges but still retain their shape. Remove from the oven and set aside to cool.

Lower the oven to 180°C. Arrange the pumpkin pieces on the second prepared tray, drizzle over 1⁄2 tablespoon of olive oil, scatterover the rosemary and roast for 25 minutes, turning halfway through cooking, until softened and lightly golden.

Meanwhile toss the tomatoes together with the remaining olive oil and season with salt and pepper.

Arrange on the third tray and cook for about 15 mins, or until softened and the skins are blistered.

Once the pumpkin and tomatoes are cooked, add them to a bowl with the brown rice and quinoa, chopped soft herbs and spinach. Stir everything together well, then add the feta, paprika, and lemon-infused olive oil and mix gently to combine.

Divide the stuffing mixture equally between the halved capsicums, sprinkling over a little extra feta if you fancy a treat. Serve at room temperature like this or return to the oven for 10 minutes to warm through if you prefer.

RECIPE

CHILLI, LIME & PRAWN LETTUCE CUPS WITH BROWN RICE

COOKING/PREP TIME 60 MINS | SERVES 2

INGREDIENTS

METHOD

400 g prawns, peeled, deveined, heads and tails removed

Add the prawns to a bowl together with the garlic, diced red chilli, coriander and lemon oil.

Season with salt and pepper and leave to marinate for 30 minutes.

1 garlic clove, crushed 1 red chilli, 1⁄2 deseeded and finely diced, 1⁄2 cut into round 2 tablespoons chopped coriander leaves, plus extra to serve 1 tablespoon lemon-flavoured olive oil, plus extra to serve sea salt and freshly ground black pepper 50 g (1/4 cup) brown rice 125 ml (1/2 cup) water 1 lime, halved 1 head of romaine lettuce separated into leaves 10 cherry tomatoes, halved 1/2 green chilli, cut into rounds

Add the rice and water to a saucepan and bring to a boil, then reduce the heat to a simmer and cook, covered, for 25 minutes until tender.

Refresh under cold water and set aside.

Set a grill pan over a high heat and spray lightly with olive oil. Add the lime halves to the pan cut-side down and cook for 5–6 minutes, or until nicely caramelised. Set aside.

Add the prawns to the pan and cook for 2 minutes on each side.

To serve, fill the romaine lettuce leaf ‘boats’ with the brown rice, cooked prawns, cherry tomatoes and diced avocado. Top with the chilli rounds and coriander leaves, and drizzle with lemon oil to finish.

TIP: This quantity of prawns contains around 50 g protein per serve, which roughly equates to your recommended daily intake. While I always recommend you take a little more than this on board, this is a great start from just one meal.

For more recipes and inspiration, follow Kelly @kellyhealeynaturopath

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I find lettuce boats like these so much easier to eat and digest than bread... and far more delicious, too!

RECIPE

FOUR PILLARS PAV PUNCH

INGREDIENTS

METHOD

700ml 2021 Four Pillars Australian Christmas Gin

Mix all ingredients except the fizzy stuff in a punchbowl.

750mL Champagne or sparkling wine

When ready to serve, add in the fizzy ingredients and ice and stir.

700mL soda water

Garnish with passionfruit hulls, orange and lemon wheels, fresh berries and mint.

500mL Fino Sherry 300mL fresh lemon juice 300mL sugar syrup

SUMMER

S A L E

SHOP THE SALE