Provincial Home Living - Easter 2021 by Provincial Home Living

celebrate

EASTER - 2021 -

Get ready to celebrate Bring the joy of Easter to your home and set the scene for celebration with festive decorations and delightful details. Be inspired to create an enchanting Easter the whole family will love!

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STYLIST ’S TIP Our Easter gunny bag with cute little rabbits will be a hit with young and old. A perfect bag to use for an egg hunt or holding a gift for someone special. Use it all year round for market shopping.

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Upper Crust Gather your friends, family and loved ones and celebrate the season with good food, great company and a beautifully decorated home.

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01 Sadie Rug, from $699 02 Hex Cushion 50x60, $79.95 03 Domain Cushion 50x50, $74.95 04 Armada Cushion 40x60, $69.95 05 Arrow Cushion 50x50, $59.95 06 Ocean Stripe Cushion 40x60, $64.95 07 Lisbon Cushion 50x50, $59.95 08 Aruba Vase, $499 09 Sven Dining Chair, $499 10 Arizona Dining Table, $1799 11 Saxon Dining Chair, $299 12 Edwina Napkin, $9.95 13 Bretagne Entree Plate, $9.95 14 Clover Bowl, $99.95 15 Stevie Table Lamp, $169.95

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01 Saxon Dining Chair, $299 02 Belgrade Tumbler 4 Pack, $39.95 03 Belgrade Goblet 4 Pack, $39.95 04 Lauren Serving Bowl, $44.95 05 Bazaar Shopper Basket, $59.95 06 Bruno Table Lamp, $139.95 07 Sia Cushion 50x60, $89.95 08 Amina Stand, $79.95 09 Sand Dune Cushion 50x50, $74.95 10 Lottie Cushion 50x60, $99.95 11 Peru Cushion 40x60, $59.95 12 Cronulla Armchair, $999 13 Birdsnest Print 63x63, $149.95 14 Asha Table Lamp, $109.95 15 Cricket Table, $429 16 Sadie Rug, from $699

STYLIST ’S TIP Tonal is never boring when you breathe life into it with different textures. Don’t be afraid to mix different coloured timbers - Mother Nature does it all the time and it works. Artfully displayed cushions invite you to sit down and relax and are a cost effective way to easily change the look of your room.

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Salmon Nicoise Salad INGRED I EN TS

METHOD

• 12 small chat potatoes, unpeeled

1. Cook the potatoes in a large saucepan of boiling water until just tender (10 minutes). Drain and set aside to cool. When cooled, cut in half.

• 350gm green beans, topped • 4 eggs • About 1kg salmon without skin • 250gm truss cherry tomatoes, roasted • 1 butter lettuce, trimmed, leaves separated, washed and dried • 2 tbsp small capers • 60gm small black olives • 3 anchovy fillets, halved lengthways (optional) Dressing • 1/3 cup extra virgin olive oil • 1/3 cup sherry vinegar • 1 large shallot finely diced • 1 tbsp Dijon mustard

2. Cook green beans in salted boiling water until bright green and just tender (2-3 minutes). Drain and refresh in iced water. Drain again. 3. Place the eggs in a small saucepan of cold water and bring to the boil over high heat. Reduce heat to medium and gently boil, uncovered, stirring occasionally, for 7 minutes. Drain. Cool under cold running water. Peel eggs and halve or quarter. 4. Preheat oven to 160°C. Brush salmon lightly on both sides with oil and season with salt and pepper. Roast until just cooked and still pink inside (18-20 minutes). Set aside. 5. Drizzle a little oil on the tomatoes and season with salt and pepper. Roast until skin starts to split (15 minutes). Set aside to cool. When cooled cut from vine in pairs. 5. Meanwhile, combine diced shallot, vinegar and mustard in a small bowl. Whisk while adding the olive oil. 6. Toss green beans with 2 tbsp dressing. Arrange lettuce leaves over a large platter, then top with green beans, potatoes, cooked tomatoes, capers, olives and egg quarters. Flake salmon into large pieces, place over the salad with anchovies, drizzle with some of the remaining dressing and serve immediately. Serve any remaining dressing on the side.

“Elevate a traditional Nicoise Salad with warm, roasted salmon for a delicious and special Easter dish. This easy, colourful salad tastes as good as it looks.”

01 Lauren Serving Platter, $59.95 | 02 Hayman Napkin, $9.95 | 03 Lauren Entree Plate, $12.95 | 04 Lauren Dinner Plate, $14.95 | 05 Oxford Cutlery Set, $129.95

White Chocolate, Fig, and Lemon Verbena Tart I NGR ED I EN TS

METHOD

• 2 egg yolks

1. Whisk egg yolks, vanilla and sugar in a bowl until very pale. Whisk in butter, then stir in combined sifted flour and baking powder with a pinch of salt and mix to form a dough. Turn out dough, shape into a disc and roll between 2 sheets of baking paper to a 26cm round. Transfer, still on paper, to a tray and refrigerate to chill (10 minutes). Grease a 20cm x 4cm metal ring mould and place on an oven tray lined with baking paper. Lift pastry into ring and gently press into base and sides. Trim edge level with top and freeze until firm (15 minutes).

• ½ tsp vanilla extract • 80gm caster sugar • 80gm unsalted butter, coarsely chopped • 180gm plain flour • ¾ tsp baking powder • 6 small figs, quartered or sliced Lemon verbena mousse • 150gm white chocolate, coarsely chopped • 200ml pouring cream, plus 250ml extra, whisked to soft peaks • 100gm crème fraîche • 125ml milk • Finely grated zest of ½ lemon • ½ cup lemon verbena leaves, bruised, plus extra to serve • 2 egg yolks • 2½ gold-strength gelatine leaves, softened in cold water for 3-5 minutes Cranberry syrup • 125ml cranberry juice • 75gm caster sugar • 125ml water

2. Preheat oven to 180°C. Prick pastry base all over with a fork and blind bake until pastry sets (20 minutes). Remove paper and weights, and bake until golden (12 minutes). Set aside to cool. 3. Meanwhile, for mousse, melt chocolate in the microwave in 15-second bursts until beginning to soften. Whisk cream and crème fraîche in a bowl to soft peaks, then refrigerate. Bring milk, zest and lemon verbena leaves to a simmer in a small saucepan over medium heat, then remove from heat and set aside to infuse (10 minutes). Whisk egg yolks in a bowl, then add milk mixture, whisking continuously to combine. Return to saucepan and cook over low heat, stirring continuously, until just beginning to thicken (3-4 minutes), then remove from heat. Squeeze excess water from gelatine and stir into custard until combined. Strain over chocolate and whisk to combine, then gently fold in whipped cream mixture and chill until set (4 hours or overnight). 4. Meanwhile, for cranberry syrup, bring cranberry juice, sugar and 125ml water to the boil in a small saucepan over medium heat, stirring to dissolve sugar. Reduce heat to low and simmer until thick and syrupy (10 minutes). Refrigerate to chill (30 minutes). 5. Whisk set mousse to soften then spoon into pastry case. Top with extra whipped cream and figs, drizzle with cranberry syrup and sprinkle with extra lemon verbena sprigs to serve.

“For more time with family and less spent in the kitchen, prepare the separate elements of this recipe ahead of time, then assemble on the day.”

01 Freya Cake Stand, $59.95 02 Mayotte Food Cover, $44.95 03 Brighton Cake Server Set, $59.95 04 Thistle Recipe Stand, $29.95

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STYLIST ’S TIP When styling open shelving, you can pick up hues from the décor, keep it tonal or add a pop of colour. Whatever your style, don’t overcrowd the shelves so the items can all shine.

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01 Small Lucerne Fluted Bowl, $16.95 02 Large Lucerne Fluted Bowl, $24.95 03 Aegean Jug, $99.95 04 Aegean Footed Bowl, $54.95 05 Mistra Vase, $159.95 06 Sparta Vase, $199.95 07 Secluna Vase, $44.95 08 Pompeii Vase, $89.95 09 Luna Lantern, $199.95 10 Pompeii Candleholder, $24.95 11 Pompeii Bowl, $99.95 12 Mollusca Bowl, $39.95 13 Zulu Bowl, $99.95 14 Sovereign Urn, $219.95 15 Smith Stool, $299.95

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STYLIST ’S TIP Creating a vignette brings a focal point and can tell a story. Different heights and odd numbers seem to work best, so choose three or five objects which have a similar theme - it may be colour, texture or shape. 09

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Shelf Indulgence Shelving is chance to display items that you love things you have been given that mean something special to you, items you have collected in your travels, or special pieces you have purchased simply because you love them.

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01 Outback Canvas 90x120, $159.95 02 Panama Candlestick, $79.95 03 Milo Chair, $249.95 04 Corfu Cutlery, from $22.95 05 Parisi Flora Vase, $89.95 06 Porter Nest Placemat, $9.95 07 Porter Nest Coaster, $2.95 08 Replica Bentwood Chair, $229.95 09 Hex Cushion 50x60, $79.95 10 Bunny Bookends, $39.95 11 Meiko Bowl, $69.95 12 Meiko Pot, $59.95 13 Riverine Vase, $59.95 14 Seychelles Candleholder, $49.95 15 Pompeii Candleholder, $24.95 16 Zulu Vase, $49.95 17 Riverine Pot, $39.95 18 Daisy Bowl, $59.95 19 Secluna Vase, $44.95 20 Electra Vase, $24.95 21 Sven Dining Chair, $499

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Shop online at www.provincialhomeliving.com.au or visit us in store: VIC Armadale, Ballarat, Bendigo, Camberwell, Chirnside Park, Doncaster, Essendon, Geelong, Hamilton, Highpoint, Kangaroo Flat, Mildura, Mornington, Moorabbin, Narre Warren, Nunawading, Shepparton, South Wharf Factory Outlet, Springvale, Wangaratta, Warrnambool NSW Albury, Belrose, Castle Hill (Opening Soon), Kotara, Moore Park, Penrith QLD Aspley, Fortitude Valley, Jindalee, Maroochydore ACT Canberra SA Mile End

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