C
harlotte Keddy
RUSTIC RENAISSANCE Rustic Renaissance follows the story of two glamorous young women making their way to the country Green Acres style. With sights set on the Maryvale Crown hotel, who knows what they’ll discover.
Styled and photographed by Charlotte Keddy
T
o the ladies’ surprise, it isn’t all picking and plowing, as the people of Maryvale know a thing or two about what’s in vogue. With the expectation of being fish out of water, Brisane-born Katie and Emma trade their designer pumps in for country kicks... well sort of. Follow along the journey of the luxurious ladies rocking up with their Louis Vuitton luggage in one hand and a shovel in the other, as they embrace the outdoors and leave the city behind. Styled and photographed by Charlotte Keddy
Styled and photographed by Charlotte Keddy
Outfits from left to right: Katie: Green Dress / Zara $90, White boots / Roc $249 Purple Headand / Prada $449. Emma: Multi headscarf / Louis Vuitton $890, Sunglasses / Alexander McQueen $595, Pink Dress / H&M $79, Socks / Gucci $330, Snake heels / Scanlan Theodore $549
Styled and photographed by Charlotte Keddy
Styled and photographed by Charlotte Keddy
Styled and photographed by Charlotte Keddy
Outfits as seen left to right: Emma - Black bucket hat / Prada $595, Polka dot blouse / Zara $69, tulle black skirt / P.A.R.O.S.H. $517, Creme Stockings / Gucci $155, Black Rain Boots / Ralph Lauren $250, Earrings / stylist own, Belt / Gucci $495. Katie - Purple head scarf / Zara $30, Green blouse / Zara $90, Assorted pearls / Stylist own, Tulle white skirt / Loulou $577, Black rain boots / Louis Vuitton $945.
Styled and photographed by Charlotte Keddy
Red dress / Zara $99 Orange Loafers / Fendi stylist own Monogram socks / Gucci $245
Styled and photographed by Charlotte Keddy
Handbag/ Louis Vuitton stylist own Styled and photographed by Charlotte Keddy
Styled and photographed by Charlotte Keddy
Headscarf / Zara $45 Sunglasses / Gucci $495 Red handbag / Gucci $1200
Styled and photographed by Charlotte Keddy
Styled and photographed by Charlotte Keddy
Locally sourced eggs from local Maryvale resident, Six and his flock of hens (pictured next page).
Styled and photographed by Charlotte Keddy
Styled and photographed by Charlotte Keddy
Styled and photographed by Charlotte Keddy
Styled and photographed by Charlotte Keddy
Generations
Blood is thicker than beauty in the second editorial showcasing the hotel from a different perspective. Family ties, exhibited “Through the Generations”, are celebrated through the Maryvale clan’s favourite recipes and vibrant interior colour schemes, with a lush hint of fashion thrown into the mix. Styled, photographed and illustrated by Charlotte Keddy.
Cooking with Yiayia
Beauty through the ages
The role of the matriarch runs deep in the family...
White Blouse / Zara Kids $19.95, Gold Skirt / Zara Kids $35 Boater hat / Stylists own, Leopard Booties / Seed Kids $39
...stemming across four generations.
Auntie Annie’s Famous Meat Pie Ingredients: Pie Base:
1 1/2 batches homemade shortcrust pastry
Pie Lid:
3 frozen puff pastry sheets, just thawed (300g) 1 egg , lightly whisked
Filling::
1.25 kg / 2.5lb beef chuck , 2.5cm 1/2 tsp each salt & pepper 2 - 3 tbsp olive oil 1 onion , diced 4 garlic cloves , minced 5 tbsp flour , plain/all purpose 1 1/4 cups (315 ml) beef stock, low sodium 3 cups (750 ml) red wine 2 tbsp tomato paste 1 tsp Worcestershire sauce 2 tsp black pepper , coarsely ground 2 bay leaves
Instructions: Filling :
Assembly :
a large pot over high heat. Add 1/3 of the beef and brown
slightly mounded. Cut rounds from partially thawed puff
all over, then remove. Repeat with remaining beef, adding
pastry - cut them slightly larger than the edge of the cooked
more oil if needed. Turn stove down to medium high. Add
pastry bases. Brush edge of pie crusts with egg, then place lid
garlic and onion, cook 3 minutes. Add flour, stir through.
on filling, pressing edges to seal puff pastry to the shortcrust
Slowly add beef stock while stirring constantly. Once flour
pastry. Brush lids with egg, then cut a 1cm incision in the
is dissolved, add wine, tomato paste, Worcestershire, pepper
middle using a small knife. Bake 30 minutes or until deep
and bay leaves. Return beef into pot, cover with lid, adjust
golden and puffed. Devour hot and fresh, topped with tomato
heat so it’s simmering gently. Simmer 1 hr 45 minutes.
sauce with a side of fries or mashed potato.
Sprinkle beef with 1/2 tsp salt and pepper. Heat 1 tbsp oil in
Remove lid, increase heat slightly and simmer 30 - 45 minutes, stirring regularly. Remove from stove, cover and cool filling.
Pastry :
Preheat oven to 180C. Cut out 6 rounds from the shortcrust pastry, then drape pastry into pie tins. Place pies on tray. Top each pie with large sheets of baking paper and fill with pie weights. Bake 20 minutes, remove, then use paper overhang to carefully remove pie weights. Return crusts into oven for 5 minutes or until base is light golden and dry. Remove from oven.
Fill pies with cooled filling, push down to fill. Should be
Crockery, cutlery, napery and accessories sourced from the collection of the Maryvale Crown Hotel and stylist’s own.
47 Taylor St, Maryvale QLD
A penchant for blue and white china runs in the family, with unique pieces styled together from the collections of both Annie and Toni - two sisters with contrasting city and country lifestyles.
Nellie enjoys a playful run
Style spans from generation to generation, right down to the knife and fork. Aquatic themed crockery pieces collected from Italy and Spain sit below a humble Australian homemade pie and sweet pea mash.
The Maryvale BLT Ingredients 4 slices bacon
2 leaves lettuce 2 slices tomato 2 slices bread, toasted
Step 1
Cook the bacon in a large, deep fry pan over medium-high heat until evenly browned, about 10 minutes. Drain the bacon slices on a paper towellined plate.
1 tablespoon mayonnaise 1 teaspoon butter
• • • • • • •
Step 2
Arrange the cooked bacon, lettuce, and tomato slices on one slice of bread. Spread one side of remaining bread slice with the mayonnaise. Bring the two pieces together to make a sandwich.
Step 3
Melt butter in the pan and place in the sandwich. Cook for a minute or two on each side - or until golden brown.
Every piece tells a story... right down to the last crack.
C
harlotte Keddy