12 minute read
PETITE PERFECTION
Before Petite perfection
A SMALL BUT SUNNY BALCONY GETS A CHIC STYLING MAKEOVER TO CREATE AN INVITING ENTERTAINING AREA FOR A FRIEND OR TWO
Photography BRIGID ARNOTT Styling SAM POINTON
These stylish Lattice Makers screens are made from ethically sourced coconut hardwood and add interest to a plain brick wall
Even the most compact outdoor area can comfortably host a small get-together, as homeowner Lorna discovered when she revamped the balcony of her inner-city apartment. A modest bistro setting, which can be folded up and stored when not in use, is just large enough to throw a barbie for a friend or two, while timber screens, flowering perennials and evergreen trees in white pots boost the pretty factor.
Lorna, homeowner Marquee 3 piece timber folding bistro setting, $99, I/N: 0110564 (chairs shown below). Glass, Adairs, adairs.com.au. Cutlery, Kmart, kmart.com.au. All other products, stylist’s own
MAKE IT
BELOW Barbecue, for similar try Jumbuck single burner portable barbecue, $159, I/N: 0173342. Jumbuck 2 piece barbecue tool set, $12.98, I/N: 0281493 (spatula not shown). Matador ‘Premium’ stainless steel skewers, $11.90/ pack of 6, I/N: 3170665.
SEE PAGE 26 FOR OUR YUMMY BARBECUE RECIPES – EASY TO EAT ON YOUR LAP!
There’s just enough room for a compact single-burner barbecue and handy trolley
RIGHT AND OPPOSITE Lytworx glass festoon indoor/outdoor low voltage LED party lights in Warm White, $56.82/8 bulbs, I/N: 0201014. Lattice Makers ‘Herringbone’ 1800mm x 900mm hardwood screen panels, $97.50 each, I/N: 0149607. Jumbuck portable gas barbecue trolley, $99, I/N: 0175300. Jumbuck 2 piece barbecue tool set, as before. Magnolia trees in Tuscan Path ‘Harper’ 44cm x 44cm fibreglass egg pots in White, $87.98 each, I/N: 0252489. Sutera plants in Elho ‘Vibes’ 16cm round recycled plastic indoor pot in White, $16.98, I/N: 0265627, and Northcote Pottery ‘Benji’ 15cm indoor pot in Bamboo, $5.48, I/N: 0263715. Marquee 3 piece timber folding bistro setting, as before. Mojo 45cm cushion cover in Mist Green, $3, I/N: 0217887, and 45cm cushion insert, $9.98, I/N: 3192728. Glasses, as before. All plants sold separately. All other products, stylist’s own. Some products are not available at all Bunnings stores, but may be ordered. Make sure to bring indoor pots inside during bad weather. Ensure any lighting used outside is suitable for outdoors.
A large market umbrella provides shade from the summer sun for both people and plants, but must be closed and secured during windy conditions
Before
MAKE IT
SEE OPPOSITE PAGE FOR HOW TO DIY THIS ELEGANT TRAVERTINE TABLE
Planters on balcony ledges must be secured to ensure they can’t be dislodged You don’t even need a drill for this super-simple project, which could serve as a low side table or plant stand
ABOVE Petunia, sutera, diascia, native violet, lobelia and geranium plants. OPPOSITE Mimosa ‘Woolamai’ round market umbrella in Beige, $139, I/N: 3192696, on slimline market umbrella accessory base in Charcoal, $54.90, I/N: 0124009. Blueberry ash tree. Tuckeroo tree in Tuscan Path ‘Harper’ 44cm x 44cm fibreglass egg pot in White, $87.98, I/N: 0252489. Thyme plant. Strelitzia plant in Tuscan Path ‘Harper’ 37cm x 37cm fibreglass egg pot in White, $65.98, I/N: 0252488. Dichondra ‘Silver Falls’ plant in Northcote Pottery Precinct Lite ‘Omni’ large bowl in White, $49.98, I/N: 2832582. (On ledge) Lobelia, diascia, sutera and petunia plants. Table, see right for DIY instructions. Throw, Adairs. All plants sold separately. All other products, stylist’s own.
ABOVE Table made using 610mm x 406mm x 30mm travertine natural stone paver, $19.07, I/N: 0131434 (stock may be limited in some stores until late January). Taskmaster 700mm x 10mm steel hairpin table legs, $21 each, I/N: 0038471, Dulux ‘Duramax’ spray paint in Flat Vivid White, $13.90/340g, I/N: 1400715, and Selleys ‘Hold Up’ construction adhesive, $14.99/290g, I/N: 0130875. Glasses and vase, Adairs. All other products, stylist’s own. Some products are not available at all Bunnings stores, but may be ordered.
LEFT Look for outdoor furniture with UV-protected and stain-resistant upholstery, but bring cushions inside if the weather turns rainy
Tools & materials
n Safety equipment (mask, eye protection, disposable gloves n Drop sheet n Enamel spray paint n Four 700mm steel hairpin table legs n Stone paver n Large paintbrush n Painter’s tape n Construction adhesive
1 Wearing safety equipment and working in a well-ventilated area on a drop sheet, apply two coats of spray paint to the table legs, allowing to dry after each coat.
2 Brush the paver with a clean, dry paintbrush to remove dust, then place it on the ground with the roughest surface facing up (this will be the underside of the finished table). Position the legs in place and mark with tape.
3 Apply adhesive to the mounting plate of each leg and press down into position. Allow to cure for at least 48 hours before removing the tape and placing the table upright. Make sure the legs are securely anchored. Safety tip: This table is decorative only and will not support excessive weight.
FIND A RANGE OF BARBECUE RUBS IN STORE OR IN SUPERMARKETS, TO IMPART EXTRA DEPTH OF FLAVOUR TO GRILLED MEATS
Smoky lamb and peach kebabs
BARBECUE BUFFET
COOK UP A SIMPLE ENTERTAINER’S MENU OF TASTY TREATS FEATURING LAMB, BEEF AND SEASONAL FRUITS
Recipes KERRIE WORNER Photography BRIGID ARNOTT Styling SAM POINTON
Smoky lamb and peach kebabs
MAKES 8
n 1kg lamb leg, trimmed, cut
into 3cm pieces
n 2 tbsp olive oil n 2 garlic cloves, crushed n 2 tbsp Texas-style smoky
barbecue rub (see Food Tip)
n 1 lime, zest finely grated, plus
extra lime wedges to serve
n 3 yellow peaches n 1 bunch asparagus, trimmed n ½ cup Greek yoghurt n ½ cup sour cream n 2 tsp chipotle sauce
1 Combine lamb, 1 tablespoon of oil, garlic, rub and zest in a large bowl. Cut one peach into quarters, squeeze over bowl until pureed, combine through lamb, then discard skins. Thread lamb onto 8 skewers. 2 Preheat barbecue to a medium heat. Cut remaining peaches into thick wedges. Drizzle wedges and asparagus with remaining oil. Add the wedges and asparagus to barbecue and cook for 2 minutes each side until charred. Remove and set aside. 3 Add lamb skewers to barbecue. Cook for 10-12 minutes, turning over, or until cooked through. 4 Whisk yoghurt and sour cream in a bowl with a fork until smooth. Add chipotle sauce and swirl through. 5 Serve lamb kebabs with peaches, asparagus, yoghurt sauce and lime wedges.
Beef sliders with pickled onions
MAKES 10
n 10 brioche slider buns,
split (see tip)
n Olive oil, for greasing n 3 slices tasty cheese,
quartered
n Garlic aioli, to serve n 5 oakleaf lettuce leaves,
washed, torn to fit buns
n Burger relish, to serve n ½ cup bread and butter
cucumbers, drained (see Tip, right)
PICKLED ONIONS n 2 tbsp caster sugar n ¼ cup boiling water n ¼ cup white wine vinegar n 2 small red onions, peeled,
cut into very thin rings
BEEF PATTIES n 500g beef mince n 1 egg n 1/3 cup dry breadcrumbs n 1 tbsp Worcestershire sauce n 2 tbsp tomato sauce n 1½ tsp onion salt n 2 garlic cloves, crushed
1 To make the pickled onions, dissolve sugar in boiling water in a bowl. Add vinegar and onion and stir to combine. Allow to stand for 1 hour.
Fennel, radish and almond slaw
Watermelon, cucumber and feta salad
2 To make beef patties, combine all ingredients in a large bowl. Divide into 10 portions (about ¼ cup each) and shape into patties the same size as brioche buns. 3 Heat a barbecue to a medium-low heat. Split buns in half and grill, cut side down, on barbecue for 30 seconds or until lightly golden. Remove and set aside. 4 Grease patties with olive oil. Cook on grill plate for 6-7 minutes each side or until cooked through. Place a quarter piece of cheese on top of each patty. Cover barbecue with lid until cheese is just melted. 5 Spread 2 teaspoons of aioli on each burger base and top with a piece of lettuce and burger patty. Top with burger relish, a bread and butter cucumber and drained pickled onions. Top with brioche top and skewer to secure. Serve. Tip: Brioche slider buns are available in major supermarkets. Bread and butter cucumbers are sweet pickled slices of cucumber, also in supermarkets.
Beef sliders with pickled onions
Fennel, radish and almond slaw
SERVES 6
n 2 baby fennel bulbs n 400g piece white cabbage,
trimmed
n 5 small radishes n 1 bunch chives, thinly sliced n ½ cup chopped parsley n ½ cup grated parmesan n ½ cup chopped roasted
almonds
DRESSING
1/3 cup whole egg mayonnaise 2 tsp Dijon mustard 1 tbsp lemon juice Salt and pepper
1 Trim base and top of fennel, reserving green fronds. Chop fronds roughly and set aside. Thinly slice cabbage, fennel and radish on a mandolin or cut into very thin slices. Place cabbage, fennel and radish in a bowl of iced water. Soak for 20 minutes. 2 To make dressing, whisk all ingredients together in a small bowl. 3 Drain vegetables well, shaking off excess water. Place in a large bowl. Add fennel fronds, chives, parsley and parmesan and toss until combined. 4 Add dressing and almonds and toss through. Serve.
Watermelon, cucumber and feta salad
SERVES 4
n 1.4kg wedge seedless
watermelon
n 1 medium Lebanese
cucumber, thinly sliced
n ¼ cup mint leaves,
thinly sliced
n 100g Greek feta cheese n 1/4 cup small basil leaves n 1 tbsp red wine vinegar n 1 tbsp olive oil
1 Cut watermelon into 2cm cubes and place in a large bowl. Add cucumber and mint and stir gently to combine. 2 Crumble feta over the top, add most of the basil leaves, reserving some for the top, and mix through. 3 Spread in a shallow serving bowl. Sprinkle with reserved basil leaves. Drizzle with vinegar and oil, and serve.
THIS PAGE AND OPPOSITE Matador ‘Premium’ stainless steel skewers, $11.90/pack of 6, I/N: 3170665. Tablecloths, Adairs, adairs.com.au. Cutlery, Kmart, kmart.com.au. All other products, stylist’s own. Some products are not available at all Bunnings stores, but may be ordered.
Scan the QR code
Add fabulous flavour to your next BBQ feast:
bunnings.com.au/how-tosmoke-pulled-pork
Watch it
Turn up the heat
Enjoy some holiday entertaining in great company and with a delicious, barbecued feast
Matador ‘Radiant Revolve’ spit rotisserie*, $199, I/N: 0256913
Matador marinade spray bottle with funnel, $24.95, I/N: 0276139
Matador pit master gloves, $14.95, I/N: 0276142
On the non-stop calendar of frolics that makes up our summer season, it’s always great to entertain friends and family. Why not take the usual barbie to the next level with a succulent spit roast?
HIGH ROTATION
There’s nothing wrong with a grilled prawn or a clutch of snags, but for a showstopper feast, a meltingly tender hunk of meat, slow-cooked over a Matador spit rotisserie, will make your backyard barbie an event to remember. With a 20kg motor capacity and a stylish and durable porcelain enamel firebox, Matador’s spit rotisserie is designed to feed a crowd – and look good doing it! Use it to cook a whole crispy-skinned chicken, a juicy beef rib roast, or a luscious leg of lamb. Once you’re done, all the components tuck neatly into the firebox, so you can tidy it away for another day.
HELPING HANDS
Complete your cooking kit with a few essential accessories to get the best possible results. A gorgeous marinade enhances the flavour of any cut, and with a Matador marinade spray bottle, you can get that tasty liquid onto the meat with one hand and no fuss. When you’re working with a crowd-feeding hunk of meat, the hardest part is knowing when it’s done, which is where the Matador ‘Flip Tip’ thermometer comes in; this probe thermometer can be programmed with target settings, while the backlit LCD screen changes colour (blue for underdone, green for done), so you’ll always know when it’s perfectly ready. Before you top up the fuel or move your meal from spit roast to plate, don’t forget to pull on your Matador ‘Pit Master’ gloves, which will protect your hands and arms from burns, while still allowing full dexterity.
Matador ‘Flip Tip’ weatherproof thermometer, $24.95, I/N: 0281534
GARLIC & HERB LAMB SPIT ROAST
Serves 6 Prep 10 mins (+ 1 hour marinating & 10 mins resting time). Cook 2 hours
1.8kg boneless lamb leg 4 garlic cloves, quartered 2 rosemary sprigs, cut in 2cm pieces 1 tbsp chopped oregano 1 tbsp rosemary leaves, extra 2 tbsp extra virgin olive oil 1 lemon, zested, juiced Roasted potatoes, to serve Oregano leaves, to serve Rosemary leaves, extra, to serve 1 Use a small sharp knife to make 12 small slits on the surface of the lamb. Insert 1 piece garlic and 1 piece rosemary into each slit. Place the lamb in a shallow glass dish. Combine the chopped oregano, rosemary leaves, oil, lemon zest and lemon juice in a small bowl. Season with salt and pepper. Pour over the lamb in the dish. Place in the fridge for at least 1 hour or overnight to develop the flavours. 2 Heat the spit roast with charcoal, following the manufacturer’s instructions. Thread the lamb onto the spit and place over the charcoal. Reserve any marinade. Cook, turning with the rotisserie and brushing occasionally with reserved marinade, for 2 hours or until a meat thermometer inserted into the centre of the lamb registers 65°C. 3 Carefully remove from the spit and place on a baking tray. Loosely cover the lamb with foil and set aside for 10 mins to rest. 4 Arrange lamb and potatoes on a serving platter. Sprinkle with oregano leaves and extra rosemary.
