Rustic Renaissance by Charlotte Keddy

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