2022 Graziher Christmas

CHRISTMAS 2022

WOME N ON THE L AND

THE CHRISTMAS ISSUE

SEASON’S GREETINGS A country artist’s Christmas cards

FASHION SET At the table with Binny

MAKE IT Mince pies Gingerbread Pavlova

GREAT GIFT IDEAS from the Graziher team

GIFT GUIDE

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WELCOME

EDITOR’S LETTER

PHOTOGRAPH ABBIE MELLÉ

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VERYONE NEEDS a Willa Arantz in the family at Christmas. This Murrurundi girl, who now lives in the New South Wales Central West town of Orange with her husband Shaun and their two kids, is a self-confessed festive ‘control freak’. “I have been known to send a spreadsheet to family, where I’ll say, ‘You’re on cocktails and this is the cocktail you have to make’,” she says with a laugh.

For the couple behind Racine Bakery, Christmas starts on November 1 for their team as fruit cakes, gingerbread men and the most buttery fruit mince pies start emerging from the ovens. We have a few of Shaun and Willa’s favourite Christmas recipes on page 8 so you too can enjoy a touch of Racine magic on December 25.

Sarah Smith lives not too far from Racine Bakery.

Originally a pharmacist, Sarah decided to venture into the art world and make it her full-time career during lockdown. She told writer Amanda Ducker that she felt brave enough to take the plunge after reading some of our stories. “In Graziher, I was seeing all these role models in different parts of the country who could be creative, could be a mum and could have a business. This helped give me the confidence to pur­ sue my passions,” she says on page 20. Her illustration of Racine’s signature gingerbread men is on the cover of this special issue.

The Graziher team have worked on some lovely gift guides this year. Grace Quast says she wanted to encour­ age practical but beautiful presents. One of the things she selected is a lovely jug from artist Angela Edwards.

“Angela is a local ceramicist who makes beautiful vases and bowls on her farm, which is about an hour’s drive from ours,” she exp­ lains. I also love Angela’s work and I’m lucky enough to have a jug of my own which I use all the time. It’s practical and definitely beautiful.

If you are looking for things for the little people in

“I WAS SEEING ALL THESE ROLE MODELS...

WHO COULD BE CREATIVE...”

your life, take a look at Claire’s Christmas list on page 14. It’s also essential at this time of the year to look at Buy From The Bush. There are so many beautiful things from talented makers and retailers based in rural Australia. I hope you have a lovely Christmas.

VICTORIA CAREY victoria@graziher.com.au

DON’T MISS OUR SUMMER ISSUE, ON SALE DECEMBER 5.

Graziher is now published six times a year — and we are very excited to be bringing you more stories about women on the land. For more information, visit graziher.com.au Thank you so much for your support.

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AUSTRALIAN MADE NAPERY IN TIMELESS LIBERTY FABRICS

lovethyfarmer.com.au

CONTENTS 8

A FESTIVE FEAST Racine Bakery’s recipes for gingerbread and fruit mince pies

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AN ARTISTIC LIFE Sarah Smith paints the delicacies of the season

FESTIVE FEASTING 8 HOME FOR CHRISTMAS When Racine Bakery closes on Christmas Eve, owners Willa and Shaun Arantz’s delight is just beginning.

20 GIVING JOY Pharmacist Sarah Smith changed careers during Covid and today this talented artist is creating beautiful pieces for the festive season.

30 PARTY TIME Make a fabulous pavlova with our recipe and match it with table linen from talented South Australian fashion designer Binny Watson.

COVER STORY Lockdown made Sarah Smith rethink her life and today this Central West artist is reaping the benefits. Here she is inspired by the Christmas sweets from her local bakery, Racine. Read her story on page 20 and Racine on page 8.

Writer Amanda Ducker.

GIFT GUIDES

14 THE LITTLE THINGS Things the kids in your family will love from publisher Claire Dunne.

16 ENDURING CLASSICS Gifts with a personal touch are on Grace Quast’s wishlist this year.

18 A TOUCH OF CLASS Stylish choices from Graziher’s Shannon Dunne CHRISTMAS ISSUE

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A considered collection of artisan wares & gifts

CHRISTMAS 2022

PUBLISHER Claire Dunne claire@graziher.com.au EDITORIAL Victoria Carey victoria@graziher.com.au DESIGN Jo Quarmby jo@graziher.com.au SUBEDITOR Melody Lord ADVERTISING AND PARTNERSHIPS Sally Jackson sally@graziher.com.au SUBSCRIPTIONS AND STOCKISTS Shannon Dunne shannon@graziher.com.au JUNIOR DIGITAL PRODUCER Amie Shann amie@graziher.com.au CONTRIBUTORS Abbie Melle, Amanda Ducker, Amy Holcombe, Grace Quast, Gretel Watson-Blazewicz, Huw Reynolds, Pip Farquharson, Pip Williams, Tracey Platt EDITORIAL OFFICE PO Box 54, Duaringa Qld 4712 victoria@graziher.com.au; 0401 468 865 PUBLISHED BY Graziher Publishing Pty Ltd graziher.com.au PRINTED BY IVE Group, Sydney, Australia

We acknowledge the Darumbal people as the traditional custodians of the country where we work. We pay respect to local Indigenous Elders past, present and emerging and recongise the strength, resilience and capacity of all Aboriginal and Torres Strait Islander people.

salubriousliving.com.au @salubrious__living

Views of those printed in this magazine do not reflect the views of the editor or editorial team or publisher. Copyright is reserved. Reproduction in whole or part is prohibited. For our privacy policy, visit graziher.com.au/privacy-policy

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HOME FOR CHRISTMAS

It’s a busy time for bakers such as Willa and Shaun Arantz of Racine Bakery, but after the work is done, there are plenty of rewards.

Photography Pip Farquarson Words Amanda Ducker

FESTIVE BAKING

Glazed gingerbread people are in demand at Christmas. Opposite page Willa Arantz from Orange, NSW, with a plate of mince pies.

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FESTIVE BAKING

Willa in her art studio. Opposite page, clockwise from top left Shaun, Edward, Willa and Paloma outside Racine Bakery; gingerbread; Shaun Arantz is famed for his viennoiserie.

Christmas afternoon will bring a welcome rest and ENTRÉE TO A SUMMER holiday after working, ovens blazing, right through until lunchtime on Christmas Eve.

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GINGERBREAD Makes about 12 250g plain flour 1/4 teaspoon baking soda 2 teaspoons ground ginger 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 120g unsalted butter 100g brown sugar 100g treacle (or golden syrup) 1 whole egg + 1 egg yolk (reserve egg white for icing) ICING 250g pure icing sugar 1 egg white 1/2 teaspoon lemon juice 2 teaspoons water

EACH YEAR at Willa Arantz’s home, an exquisite Christmas spread appears, as if by the same magic as Santa’s deliveries beneath the tree. But behind the scenes Willa runs a tight ship, quite at odds with her playful personality.

“Christmas for me is a really big deal,” says the co-founder of Racine Bakery, a golden pocket of joy in the centre of Orange, New South Wales, renowned for its croissants, sourdough and — at this time of year — lavishly packaged Christmas cakes, shortbread, fruit mince pies and gingerbread men.

“At Christmas I am a bit of a control freak, having worked for many years in weddings and events. I have been known to send a spreadsheet to family, where I’ll say, ‘You’re on cocktails and this is the cocktail you have to make’.”

Luckily, Willa says her large extended family is happy to take her commands.

“My sisters and sisters-in-law love it.”

Willa’s favourite part of Christmas day is lunch at their big table on the verandah with her husband, chef Shaun Arantz, son Edward, 12, seven-year-old daughter Paloma, plus a baker’s dozen of young cousins and the rest of the family. >

1. Sift dry ingredients together in a bowl.

2. Using an electric mixer fitted with the beater attachment, beat butter, brown sugar and treacle at medium speed until pale and creamy.

3. Lightly whisk the egg and egg yolk and slowly add to the butter mixture until well combined. Add the dry ingredient mixture in three batches, beating each batch until well combined.

4. Once dough comes together, divide into quarters, cover with plastic wrap and refrigerate for 30 minutes to 3 days.

5. Preheat the oven to 170°C. Remove the dough from fridge and let it soften slightly. Line several large baking trays with baking paper or silicone mats.

6. Roll out a portion of the dough between baking paper until it is about 4mm thick. Use a shape cutter to cut out the gingerbread shapes, then reroll leftover dough. Repeat with remaining dough portions.

7. Place the shapes on baking trays and bake for 15–20 minutes until just browned. They should still have a bit of give when pressed. Cool on a wire rack.

8. To make icing, sift spoonfuls of icing sugar over the egg white and mix to make a smooth paste. Add lemon juice and water to make a runny glaze.

9. Drizzle icing over the gingerbread shapes. It should be runny enough to spread out. Store gingerbread for up to a month in airtight containers.

“I hit the jackpot with family,” Willa says, painting a scene of multigenerational feasting and conviviality.

“There will be prawns, oysters, hams and salads, followed by pavlova, trifle, our fruit mince pies and traditional Christmas cake with custard.”

For Willa and Shaun, Christmas afternoon will bring a welcome rest and entrée to a summer holiday after working, ovens blazing, right through until lunchtime on Christmas Eve. Preparations for their Christmas cakes and fruit mince pies begin six months earlier with the soaking of the fruit. Stock hits the shelves on November 1 and then the race is on to keep up with demand.

The couple has owned and operated Racine Bakery for 12 years, a now-retired baker named Ted leading the kitchen for much of that time. The bakery became their main focus when COVID-19 restrictions shut down their acclaimed Orange restaurant, also called Racine.

Once they discovered how sweet family life could be without the incessant demands of a full-on hospitality business, there was no going back and they closed the restaurant permanently. Meanwhile, demand at the bakery went crazy, and when they added takeaway meals to the offerings, they could hardly keep up.

Quality is key. “Shaun has spent the past decade perfecting his croissants and he is very committed to his viennoiserie [French-style pastries],” Willa says.

Also key is the vibe. “Racine Bakery is meant to be fun,” she says, “to appeal to the inner child in all of us, especially at the moment; everyone needs a bit of fun.”

Summer will bring its share of slow days when Willa can retreat to her art studio, where she loves to paint pictures of small objects on a grand scale. And summer, too, will give the couple time to refine plans for their next project, a wine bar they plan to open in Orange next year. Tentatively called Bread & Wine, the name evokes the sacred bonding experience that is sharing a meal. It’s something very close to Willa’s heart, especially on Christmas Day. g Racine Bakery is at 166b Summer Street, Orange, NSW; racinerestaurant.com.au

FRUIT MINCE PIES Makes about 24 50g unsalted butter 50ml sherry 25ml lemon juice 160g brown sugar 250g currants 200g apple, peeled and finely diced 100g sultanas 100g cranberries 50g candied citrus peel 1 teaspoon each ground nutmeg, cinnamon and mixed spice 1/2 teaspoon ground cloves ALMOND SWEET PASTRY 300g unsalted butter 25g pure icing sugar, plus extra for dusting 2 eggs 600g plain flour 75g almond meal

1. For the fruit mince, melt the butter in a small saucepan with the sherry and lemon juice. Add the brown sugar, stirring until dissolved. Combine with fruit and spices, cover and refrigerate for a week, stirring occasionally.

2. To make the pastry, use an electric mixer fitted with the beater attachment to cream the butter and icing sugar until pale and smooth. Lightly whisk the eggs and gradually add them to the butter mixture, beating until well combined.

3. Combine the flour and almond meal, then beat into the butter mixture until it forms a dough. Divide the dough in half, cover with plastic wrap and refrigerate for 30 minutes to 3 days.

4. Preheat the oven to 160°C fan-forced.

Grease the pie or muffin tins.

5. Roll out dough between baking paper until about 3mm thick. Cut circles of pastry to fit the pie tins (about 9cm diameter for bases and 7cm for lids).

6. Line each pie hole with a pastry base, refrigerate to set slightly, then fill each pie with about 40g of fruit mince. Place lids on top, seal well around edges and snip a hole in the top for steam to escape.

7. Bake for 15 minutes or until golden.

Cool completely before dusting with extra icing sugar.

FESTIVE BAKING

“Racine Bakery is meant to be fun; to appeal to the INNER CHILD in all of us, especially at the moment.”

Trade at the bakery really takes off during the Christmas season. Opposite page, from top A gift tag featuring one of Willa’s artworks; fruit mince pies.

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THE LITTLE THINGS Graziher publisher Claire Dunne shares her ideas for Christmas gifts that celebrate the kids in your life.

Photography Pip Williams

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SMALL PACKAGES

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Spread the holiday magic with toys, treasures, keepsakes and mini-me country clothing.

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1. Kipling leather quiver, $110, by Saddler & Co. 2. Stitched on the Station handmade embroidery hoops, $80 each, from Wattle & Twine.

3. Pastel creative pack of magnetic tiles, $199 for 120 pieces, from Connetix. 4. Kip&Co x Ken Done Critter Party organic cotton single quilt cover, $165, by Kip&Co. 5. Child’s wool fedora hat, $49.95, by Little MeMe Designs. 6. Rocky Road swimsuit, $45, by Halcyon Nights.

7. Liberty of London x Banwood First Go balance bike in Betsy, $349.95, by Banwood. 8. Aussie High Flyers soft toy set, $79, by Nana Huchy.

9. Art tea towel, $89, by Castle. 10. #630 Kids’ Series Chelsea boots in Chestnut Brown, $95, by Blundstone. 11. Embroidered Australian bird Christmas stocking, $99, by Mink & Me. 12. Mini Chari natural rattan bag, $59.90, by Olli Ella. 13. Jono shorts, $42, by Jubee & Co. 14. Hunter short-sleeve polo shirt in Sage, $44.99, by Jubee & Co. For stockist details, see page 26.

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GIFT GUIDE

A TOUCH OF CLASS Graziher’s Shannon Dunne loves a bit of glamour at Christmas.

Photography Jessica Howard

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GIFT GUIDE

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From a swag for a night under the stars to a pair of elegant heels, this is a list for your style queen.

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1. Reversible Liberty print sunhat, $94.95, and linen tote bag, $84.95, by Love Thy Farmer. 2. Surry leather sneakers, $349, by RM Williams.

3. Outback GlamSwag bed roll in The Alice, $275, by GlamSwag. 4. White Speckle large serving bowl, $120, by Simon the Potter (salad servers not included). 5. Bois d’Épices parfum, $135 for 50ml, by Lumira. 6. Equip top in Lake, $229, by Zoe Kratzmann. 7. Preen heeled sandals in Earth, $309, by Zoe Kratzmann. 8. Asymmetric top in Pearl, $349, and tailored fold trousers in Pearl, $629, by St Agni.

9. Tully crossbody bag, $94.95, by Louenhide. 10. Catherine Hamlin Fistula Foundation Abay handwoven beach towel in Blush, $79, from Birds Nest. 11. Eclipse 14ct gold opal ring, $5200, by Sarah Gardner Fine Jewellery. For stockist details, see page 26.

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GIFT GUIDE

ENDURING CLASSICS Photographer Grace Quast loves to give beautiful, but practical Christmas presents.

Here’s her pick for this festive season.

Producer Grace Quast

Grace is wearing Cloth + Paper + Scissors Mila shirt, $189, from Goondiwindi Cotton; and The Dartbrook hat, $595, by Phylli.

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THINKING OF YOU

Give a book with a note scrawled inside or a bag to last a lifetime — it’s the thought that counts.

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10 5 9 1. Merino cotton knit in Doe, $89, by Goondiwindi Cotton; The Saddle bag in Caramel, $370, by Saddler & Co. 2. Graziher subscription, $79 for 6 issues (see page 31). 3. Warrego felt hat, POA, by Akubra. 4. Hermes: Straight from the Horse’s Mouth book by Luc Charbin, $45, from Peggy & Twig. 5. Enamel mugs, $29 for two, from Gin Gin Garden Club. 6. Enamel teapot, $57, from Gin Gin Garden Club.

7. Bandana scarf, $34.95 for three, by RB Sellars. 8. One-of-a-kind handmade ceramic jug, POA, by Angela Edwards. 9. Gardener boots, $649, by RM Williams. 10. Ozzie ABC print, from $189 for A3 size, by Whitney Spicer. 11. Jersey candle in Fig Tree, $34.95 for 100ml, from Harry and Kit. 12. Station Manager’s briefcase, $695, by Kent Saddlery. 13. Links Warped Oval 9ct gold bracelet with pendant, $4630,

by Luone. 14. Dirty Jane hat, $649, by Phylli. For stockist details, see page 26.

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PEOPLE | SARAH SMITH

GIVING JOY

At Christmas, Sarah Smith’s delicate watercolours showcase the delights of celebrating together.

Words Amanda Ducker Photography Pip Farquharson

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Sarah outside Racine in Orange, NSW, where the seasonal baked goods are inspiration for her art, below.

SARAH SMITH’S HAND remains as steady as a surgeon’s as she renders a fruit mince pie in watercolours. Flitting between palette and paper with her fine brushes, she makes her marks with conviction. The artist is in the flow, which she found so elusive in her previous ‘sensible’ career. And that, like Christmas, is something the 27-year-old, from the centralwestern New South Wales town of Orange, celebrates. She sets down her brush and, voila, here is the finished item: a delicate and delicious painting of a traditional festive pastry from renowned local bakery Racine.

At other times of the year, Sarah’s work celebrates quintessentially Australian objects and traditions: a pair of battered RM Williams boots fresh from the stockyards, nanna-friendly Arnott’s biscuits, an old felt bushman’s hat, a frilly red bikini ready for an ocean dip. Alongside her unashamedly nostalgic images are exquisite nature studies — a milkweed beetle, a cockle shell, a blue butterfly — each meticulously realised in up to five layers of colour.

“From the beginning, my thing has been fine, small detailed watercolour pieces,” Sarah says. “That’s what it started as and that’s what it is now.”

Tradition dictates you should make a wish when biting into your first fruit mince pie of the festive season. Three years ago, Sarah Smith was a pharmacist whose interest in the field was faltering. If she’d been biting into a mince pie, her wish would have been to find and follow a vocation that spoke to her heart in a way that dispensing medicines did not.

“I loved chemistry at school; I just got it,” Sarah remembers of boarding-school days in Sydney’s eastern suburbs, following early years as a typical farm-kid at Nevertire, New South Wales.

“Growing up in a small rural community, and with the desire to have a family and children, pharmacy seemed like a logical and sensible choice.”

Sitting at home in Orange at her sunny dining table, which doubles as her artspace while she is between studios, Sarah recalls the fateful weekend in late March 2020, when she rolled into the town for a month’s locum work after finishing a longer stint in nearby Dubbo.

“I literally arrived and the town went into lockdown.”

Notwithstanding the grim bigger picture, for Sarah the timing of the pandemic proved serendipitous, giving her time >

PEOPLE | SARAH SMITH

“From the beginning, my thing has been fine, small detailed WATERCOLOUR pieces,” Sarah says. “That’s what it started as and that’s what it is now.”

These delicate watercolours are Sarah’s trademark.

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PEOPLE | SARAH SMITH

Sarah’s small-scale artworks focus on the little things that bring joy to everyday life.

Opposite page Designs for Christmas cards and tags.

“In Graziher, I was seeing all these ROLE MODELS in different parts of the country who could BE CREATIVE, could be a mum and could have a business.”

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to regroup. She had the good fortune to meet her partner, Jack Marchinton, in a brief reprieve between lockdowns.

Jack is a lifelong Orange local who works as a fridge and air-conditioner mechanic.

As she pondered her future direction, she found inspiration in stories she read about other women living in rural areas.

“In Graziher, I was seeing all these role models in different parts of the country who could be creative, could be a mum and could have a business. This helped give me the confidence to pursue my passions.”

Deemed an essential worker during lockdowns, Sarah staged her exit from pharmacy. “I had the luxury of having a buffer,” she says. “I dropped off days of pharmacy as I went. It was a calculated risk. I worked out how many commissions would cover my basics and started with that focus.”

She used Instagram to attract commissions, such as stationery, and to grow sales of her prints, which took off after her work featured in Buy From the Bush campaigns. As her profile grew, she wound back commissions to focus on fine-art pieces and new images for her print range.

Last July she held her first solo exhibition at the Uralla Gallery in north-western New South Wales: a playful series inspired by holidays on the Sunshine Coast. In October, she was one of six young rural creatives featured in Michael Reid Murrurundi’s inaugural New Crop exhibition, where her mostly edible French suite included ‘Tartelette aux Framboises’ (raspberry tart) and ‘Tartare de Boeuf’ (beef tartare).

Sarah is approaching 2023 with her customary blend of passion and pragmatism. “What works for me is having a niche and sticking to it, rather than having a finger in every pie,” she says. “I feel overwhelmingly lucky to be doing what I love.” g Sarah’s latest artworks are on show in the group exhibitions Gather at Sketch Collective Gallery in Surry Hills, Sydney, from 2 December 2022 to 3 January 2023, and Off The Wall at The Peisley St Gallery, Orange, from 5 December 2022 to 4 February 2023. For more information, visit sarahwatercolour.com or @sarahsmith_artist

STOCKISTS Akubra akubra.com.au; 1800 258 272

Little MeMe Designs littlememedesigns.com

Angela Edwards @angelaedwardsceramics

Louenhide louenhide.com.au; (07) 3356 5566

Banwood banwood.com

Love Thy Farmer lovethyfarmer.com.au

Binny binnywear.com

Lumira atelierlumira.com

Birdsnest birdsnest.com.au; 1300 696 378

Luone luone.com.au

Blundstone blundstone.com.au; 1800 258 669

Mink & Me minkandme.com.au; 0477 802 767

Castle castleandthings.com.au; 0403 854 758

Nana Huchy nanahuchy.com.au; (03) 9527 7336

Connetix connetixtiles.com; (08) 9330 5151

Olli Ella au.olliella.com; (02) 6675 9725

Cubbi Buddi cubbibuddi.com.au

Peggy & Twig peggyandtwig.com.au;

Gin Gin Garden Club gingingardenclub.com

0400 940 649

GlamSwag glamswag.com.au; 0403 041 809;

Phylli phylli.com.au

Goondiwindi Cotton goondiwindicotton.com.au;

RB Sellars rbsellars.com.au; 1300 727 355

(07) 4671 5611 Halcyon Nights halcyonnights.com.au Harry and Kit harryandkit.com.au; 0422 051 059 Jubee & Co jubeeandco.co.nz Kent Saddlery kentsaddlery.com.au; (07) 4681 4220 Kip & Co kipandco.com.au; available from

RM Williams rmwilliams.com.au; 1300 697 697 Saddler & Co saddlerandco.com.au; 0419 496 834 Sarah Gardner Fine Jewellery sarahgardnerjewellery.com; (02) 9380 8635 Simon the Potter simon-the-potter.square.site St Agni st-agni.com; (02) 6680 8747

Ampersand Geelong, Belinda’s Store, Birdie Lace

Wattle and Twine wattleandtwine.com.au

Boutique, Colour Decor, Douglas and Hope,

Whitney Spicer whitneyspicer.com

Excuse Me, Her Name Was Nola, Marlbro

Zoe Kratzmann zoekratzmann.com;

House, Mr & Dac, Muscrats

(07) 5472 8309

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Black Colt Clothing DESIGNED BY TWO RURAL WOMEN WHO ARE DEDICATED TO PROVIDING SPECIALISED WELL CRAFTED & UNIQUE COUNTRY CLOTHING THAT WILL LAST THE TEST OF TIME

www.blackcoltclothing.com

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C H R I S T M A S TA B L E

PARTY TIME

Set the scene for the festive season with Christmas Star linen from Binny, a complement to this delicious meringue and berry dessert.

South Australian designer Binny Watson has collaborated with florist Sally Wotton to create this year’s Binny Christmas collection of red-and-white fashion and festive tableware. Here Sally shares her favourite pavlova recipe: “Big rounds of crisp white meringue with soft marshmallow centres, topped with lashings of berries and cream.”

SALLY’S PERFECT PAVLOVA RECIPE 4 egg whites 250g caster sugar 1 teaspoon white wine vinegar 1 teaspoon cornflour 1 teaspoon rosewater (optional)

1. Preheat the oven to 150°C (130°C fan forced). Draw a 23cm circle on a sheet of baking paper.

2. Whisk the egg whites in a large bowl until stiff peaks form. Whisk in the caster sugar, one tablespoon at a time. The mixture should look firm and glossy.

Finally, whisk in the vinegar, cornflour and rosewater.

3. Use a little of the mixture to stick the baking paper onto a baking sheet.

Spoon the mixture onto the baking sheet, using the circle as a guide.

Make a dip in the centre to create a ‘wall’ around the outside.

4. Cook the meringue for 1 hour, then turn off the oven and leave to cool for 8 hours or, ideally, overnight.

5. For the topping, whisk together the icing sugar, cream and vanilla essence.

Pile the mixture into the middle of the meringue shell and top with raspberries.

Serve immediately. g

A Christmas Star round placemat, $189 for a set of 4, and napkin, $189 for a set of 4, part of the Christmas 2022 range from Binny. For stockist details, see page 26.

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PHOTOGRAPHY GRETEL WATSON-BLAZEWICZ

TOPPING 2 tablespoons pure icing sugar 350ml double cream 1 teaspoon vanilla essence 750g fresh raspberries

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