Birthday Feast II: Repas d’anniversaire francais

24th May! My Birthday! First we out to The Burrows for breakfast at Westend, then Marie Anne, Rhiannon and I went to a nearby market for last minute grocery shopping for Repas d’anniversaire francais (French dinner).

We ordered Rivendell (left, toasted granola with seasonal fresh and poached fruit, yogurt, milk and honey), The Nirvana (right, thick-cut fruit and nut toast with ricotta and honey) and my Wookie waffles (Darth Mulberry, mulberry, dark chocolate and sweet ricotta). We were very satisfy with our sweet breakfast! ❤


Off to Westend Market for flowers and fresh baguette for Sat night French DinnerIMG_2139IMG_2145IMG_2141

What I wore & got: Maroon collar top / Toby Heart Ginger maroon shorts / gift: Karen Walker marron bag / Sunglasses Random / H&M strip jumper / MRP gold horse necklace / gift: Chanel sunglasses

2014-05-24-08-46-45_deco2014-05-24-11-26-28_decored col

Spend the rest of the afternoon decorating and cooking with Marie Anne and Htet Htet.

The French Dinner Party (Four course feast)IMG_2158IMG_21722014-05-24-18-29-30_deco

Apéritif:Tomatoes and carrots dip with cream with drops of lemon and herbs and Wine2014-05-24-18-32-21_deco2014-05-24-18-54-51_deco

Entrée: Toasts with goat cheese and honey 2014-05-24-18-46-00_deco

   Marinated salmon with lemon 2014-05-24-18-39-18_deco

Plat Principal: Cheese fondue (savoyarde) + bread + broccoli + potatoes + ham2014-05-24-18-55-28_deco2014-05-24-19-01-26_deco

         Roti + patates sautées 2014-05-24-19-16-47_deco

 Dessert:  Charlotte vanilla chocolate 2014-05-24-20-23-37_deco

          Tarte tatin with vanilla ice-cream2014-05-24-20-54-29_deco

Strawberry with Lyntt Chocolate Ball Pot2014-05-24-20-48-02_deco




Birthday Feast I

Started my Birthday Feast on Friday 23rd May – a day before the day!

Lunch at Ahmet for delicious Turkish food with Alice – Turkish bread and a platter of 6 dips (hummus, beetroot, yogurt & cucumber, chilli, pumpkin and garlic). Then we went for dessert at Passion Tree for Banana nut waffles.


2014-05-23-13-06-53_deco2014-05-23-14-09-40_deco2014-05-23-13-44-02_decoWhat I wore: Style Tiba Jumper / Dotti cut out boots / Kate Spade bag / Homemade rabbit pendant necklace

In the evening, went to dinner with Emma whose birthday is 2 days before mines. So to celebrate our birthdays we went to Aria for a quintessential dining experience, with striking river views. The restaurant is owned by chef Matt Moran and currently holds two coveted Chef’s hats awarded at the Brisbane Times Queensland Good Food Awards.


Yum yum definitely going back again, thinking about it makes me hungry. We ordered a four course tasting menu

Refreshment: Roasted macadamia with pineapple & crackers


First course: King Fish (apple wood smoked king fish with salad of heirloom tomato, fennel and green olive)2014-05-23-18-32-47_deco

Second course: Pork Belly (Twice cooked sweet pork belly with pickle relish and crackling)2014-05-23-18-45-04_deco

Third course: Beef (Smoked Waygu brisket with confit and pickled carrot and coffee infused jus gras)2014-05-23-18-55-51_deco

Dessert: Quince (Poached quince with rhubarb, shortbread and raspberry sorbet)2014-05-23-19-11-48_deco

Enjoying my delicious dessert 2014-05-23-19-13-29_deco

Finish off with Coffee & Petits Fours 2014-05-23-19-34-11_deco2014-05-23-19-34-40_deco

Complementary macaroon on the way out 2014-05-23-19-57-50_deco

collageWhat I wore: Asos black and white earrings / Indikah white singlet / Wilde willow blue maxi skirt with split / Style Tiba Clutch / Tiffany & Co. key necklace

Celebration Post: Tea Party Madness

To celebrate Fashion Lab Ratz almost ONE and me almost TWENTY X o_O. I decided to do a celebration photoshoot involving some of my favourite things: fashion, food, colourful things, tea party….etc. So I asked Marie Anne and Rhiannon to join my krazyness and be my lab rats! Any excuse for high tea, dress up and photos ;)!!

Part I: Tea Party Madness

Part II: Staying Poise

Setting up the studioIMG_2163_MG_3729_MG_3721IMG_2161IMG_2319IMG_2320

 Let’s get mad and experimental!

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